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Carrot squash soufflé

Categories: Large Intestine Qi Stagnation, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity

Earth - Spleen yang xu, spleen qi xu

Carrot squash soufflé

The carrot squash soufflé is meant to help strengthen your digestion. It strengthens the spleen and large intestine, in order to stop diarrhea. The recipe is warm and nourishing, and will not be hard to digest. It also has anti-inflammatory properties to help your overall health.

Ingredients

  • 2 cups carrots, grated
  • 3 cups squash puree
  • 1 teaspoon grated ginger
  • ½ teaspoon each coriander and cumin
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • ¼ cup ground almonds

Directions

  1. Preheat oven to 350 degrees.
  2. Sauté onion and ginger.
  3. Mix all the ingredients together.
  4. Sprinkle with almonds, bake for 35 minutes. (Healing with whole foods page 565).

 

Carrots- Sweet, neutral; spleen, liver, lung heart; Strengthens spleen and liver, nourishes and soothes liver, benefits the lung, diuretic drains damp, anti-inflammatory.

Squash- Cool, sweet; spleen, stomach; clears heat, detoxifies, promotes diuresis, quenches thirst, relieves restlessness.

Ginger-Pungent, warm; lung, spleen, stomach; disperses exterior cold, stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Coriander- Pungent, slightly cool; lung and spleen; promotes sweating, strengthens digestion, promotes qi flow.

Cumin- Pungent, bitter, slightly warm; spleen, stomach, large intestine; helps with abdominal pain and distention, protects against diarrhea and dysentery.

(Ginger, coriander and cumin together help with problems of flatulence (Healing with Whole Foods 210)).

Salt- Salty, cold; kidney; clears heat, cools blood, eases bowel movement, nourishes kidney.

Dijon mustard- Acrid, warm; lung, large intestine; harmonizes middle jiao, opens chest, descend qi.

Almonds- Sweet, neutral; lung, large intestine, Spleen; moistens lung and large intestine, supplements spleen and lung.

Roasted Garlic and Cauliflower Soup with Mushrooms and Caramelized Onions

Categories: Uncategorized

METAL - Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Roasted Garlic and Cauliflower Soup with Mushrooms and Caramelized Onions

http://www.brooklynsupper.net/2013/10/roasted-cauliflower-garlic-soup-with-
caramelized-onions/#.Unf4P2S9Kc0

Ingredients:

1 large head cauliflower, cored and cut into 1/2 inch thick slices

1 head garlic, broken into cloves, ends trimmed and smashed, with the papery skin left on

3 tablespoons olive oil

2 tablespoons lemon zest

2 teaspoons sea salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

4 – 5 cups vegetable broth (see above)

Preheat oven to 400. Toss the cauliflower and garlic with the olive oil, zest, salt, and spices, and

turn out onto a rimmed baking sheet. Roast for 25 minutes at 400 degrees, or until the cauliflower

is tender and the edges are lightly browned. When it’s cool enough to handle, peel the papery

skin from the garlic. Using your blender of choice, puree the roasted vegetables with the broth

until smooth. Check salt levels and adjust as needed. To serve, heat over medium-low heat,

stirring often, for 20 minutes.

for the topping

1 red onion, sliced thin

4 tablespoons olive oil, divided

1/2 teaspoon sea salt, plus a pinch

8 crimini mushrooms, stems removed and sliced 1/4 inch thick

pinch of black pepper

3 tablespoons parsley, minced

Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons olive oil, and then the

onion slices and sea salt. Cook for 5 minutes, stirring often. Turn heat to low and cook, stirring

occasionally, for 2 1/2 hours. After 1 hour they’ll be sweet but limp; after 2, delicious; but after 2 1/

2 hours will they be crisp and sweet and perfect. Remove to a bowl.

Just before serving the soup, heat the remaining tablespoon of olive oil in the same skillet. Add

the mushrooms, salt, and pepper, and cook for about 7 minutes, or until the mushrooms have

given up their water and are crispy on the edges. Fold in the onions and parsley. Off the heat and

set aside. Ladle the soup into bowls, add the topping, and drizzle with olive oil.

Pattern: Lu qi xu, phlegm in Lungs, Chest congestion, Taiyin xu‡fluid accumulation

Recipe analysis:

Cauliflower: cools lung and ST heat, sweet and slightly bitter, cool

Garlic, black pepper, cumin, onion: acrid, breaks accumulations, hot, disperses phlegm,

stimulates SP yang to transform fluids, moves qi

Coriander: cooling, stimulates digestion, acrid

Lemon zest: expels heat, phlegm and toxins

Mushrooms: cooling, nourishes stomach, moderates hot nature of spices, garlic and onions

Parsley: diuretic, stimulates appetite

This recipe is a great one for phlegm congealing in the lungs. Its temperature is well-balanced,

with the cool cauliflower balanced by the hot, phlegm dispersing garlic, onions and spices. It is a

soup, so it is easily digested and can be thought of as a taiyin tonic. Perfect for fall!

Fennel Golden Raisin Pie

Categories: Spleen Qi Vacuity

Fennel Golden Raisin Pie
 (makes one 9″ pie)
for the filling

2 fennel bulbs, cored and trimmed of any brown or tough spots

2 shallots, finely sliced

1/2 cup golden raisins

2 tablespoons butter

1/2 teaspoon salt 

Pinch of black pepper

1/8 teaspoon cumin

1/4 teaspoon ground coriander

juice of half a lemon
for the crust
1 1/2 sticks cold unsalted butter, cubed
2 1/4 cups all-purpose flour
1 teaspoon salt
2-3 tablespoons cold water
Make the crust:
1.Combine the flour and salt. Using a pastry blender, your fingers or a food processor, cut the butter into the flour. If using the food processor, pulse several few times until the pieces of butter are no larger than a pea. The mixture should resemble coarse crumbs.
2.Add water one tablespoon at a time and stop when the dough is malleable enough to form a ball. (If using food processor, slowly add water one tablespoon at a time to the mixture while pulsing it just until a ball is formed). Break into two balls.
3.Cover them with plastic wrap and chill at least 30 minutes. (Crust can be made several hours beforehand.) It’s important to make sure dough remains cold while you work with it and ideally before it goes into the oven, so keep refrigerated until you need to use it.
Filling:
1.Chop fennel into 1-2 inch pieces. Heat butter over medium-high in a medium saucepan. Add shallots, fennel, golden raisins and spices and cook, stirring occasionally, until lightly softened, about 7-8 minutes. Remove from heat while you roll out the dough.
2.Add lemon juices once it has cooled a bit, and stir to combine. Taste for seasoning.
3. Preheat oven to 375 degrees.
4.Roll out both balls of dough into evenly thick, roughly 10 inch rounds on cutting boards or waxed paper. Place one into the bottom of the pan and pat in.
5.Add the fennel filling. With the top crust, cut out shapes in the dough in whichever fashion if desired. Otherwise, simply peel dough carefully off its surface and arrange on top of the pie. Even the dough around the edges, and crimp with fingers to seal.
6.Bake for about 35 minutes or until lightly golden on top. Let cool at least 10 minutes before serving.

Fennel: warm, sweet, acrid, unblocks and regulates qi, strengthens stomach, dispels cold, stops pain, stimulates peristalsis
Raisins — warm, sweet and sour; Tonifies qi, nourishes blood, strengthens sinews and bones, harmonizes St, promotes diuresis, relieves irritability.
Shallots: (similar to onion) warm, acrid. Promotes sweating, resolves phlegm, regulates qi, reduces toxins.
Butter: sweet, neutral; Sp, St, Lu; Supplements qi, nourishes blood, moistens dryness.
Cumin Seeds: warm. Strengthens the stomach, arrests bleeding, diuretic, and relieves flatulence
Coriander: warm pungent. Diaphoretic, harmonizes the Middle Jiao
Salt:
Pepper: hot, pungent. Warms digestion, dispels internal cold, antidote to food poisoning
Lemon: Cool, sour. Regenerates body fluids, harmonizes ST, regulates qi, quenches thirst, benefits LV.

Overall:  Strengthen ST and regulate qi.