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Oven Roasted Carrots with Mideast Spice Blend

Categories: Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Siri Michel

Earth Imbalance – Spleen Qi Deficiency; Spleen Yang Deficiency

Oven Roasted Carrots with Mideast Spice Blend (Serves 4 as a side dish)

Ingredients

  • 1 lb carrots – cut on diagonal into ½ inch thick pieces
  • 1 – 2 T olive oil
  • 1.5 to 2 tsp cumin (optional 1/2 – 1 tsp whole cumin)
  • 1/8 to ¼ tsp cinnamon
  • 1/8 to ¼ tsp cayenne
  • ½ tsp kosher or sea salt
  • black pepper to taste

 

Directions

  1. Preheat oven to 400 degrees.
  2. Place sliced carrots in a large bowl. Drizzle the olive oil over them. Toss carrots to coat.
  3. Sprinkle spices over carrots. Toss well to coat.
  4. Spread carrots in a single layer on a baking sheet.
  5. Roast until tender and lightly caramelized, turning once at midpoint. Approximately 30 – 45 minutes or
  6. until done.
  7. Salt and pepper are to taste. All spices can be increased or decreased.

NOTE: For Spleen Yang Deficiency, pan roast carrots in a skillet until slightly caramelized and medium soft. Add a couple tablespoons of water, cover and steam for a few minutes until carrots are soft. This will make them easier to digest.

 

TCM properties

Ingredient: Taste, Temp, Organs; Function

Carrots: Neutral to sl. warm, sweet,

pungent; LU, SP, HRT, KD, LVR; Strengthens all internal organs; detoxifies; lubricates intestines, promotes digestion, strengthen Spleen/Lung, benefits eyes.

Olive Oil: Neutral, sweet; LVR, GB Nourish yin and fluids; lubricate intestines

Cumin: Warm, pungent; LU, LI Warms the center, promotes digestion.

Cinnamon: Hot, pungent, sweet; SP, KD, UB; Supplements source yang; warms Spleen & stomach; eliminates accumulation and chill; frees the flow of blood; stops pain.

Cayenne: Hot, pungent; SP, ST Dispels cold; fortifies the Stomach; quickens the blood and moves qi; treats indigestion, loss of appetite, and wind damp cold bi syndrome.

Kosher or Sea Salt: Cold, salty, sl. sweet; KD, UB Harmonize and promote digestion; in small amounts - strengthens Kidney, fortifies bones, tendons and teeth; brightens eyes; detoxifies.

Black Pepper: Hot, pungent; ST, LI Warms the center and descends qi; disperses phlegm and resolves toxins; promotes digestion and resolves food accumulations

 

Vegetable substitutions – Consider doing a mix of vegetables.

  • Sweet potatoes – warm, sweet
  • Cauliflower – neutral, sweet
  • Squash – slightly cool, sweet
  • Parsnips – warm, sweet, bitter
  • Potatoes – neutral, sweet
  • Broccoli – cool, sweet, sl. bitter

 

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.

Salmon and Black Beans

Categories: Kidney Jing Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity

Tonify kidney yin, yang and jing

Salmon and Black Beans

Salmon and black beans are the main ingredients in this recipe.  They both help nourish the kidneys. Along with the onions, they can help relieve toxicity.  This is a great recipe to help tonify kidney yin, yang and jing. It can also help add a little energy and warmth to your day, while also helping to protect the middle jiao.

  • 1/3 cup olive oil
  • 5 garlic cloves (2 pressed, 3 minced)
  • 1 tbsp dried thyme
  • Pepper
  • Salt
  • 14 ozs salmon fillets
  • 1 onion (chopped)
  • 3 celery ribs (chopped)
  • 1 roma tomato (chopped)
  • 30 ozs black beans
  • 1 tsp cumin
  • cilantro (small handful, chopped) Makes 2 whole salmon filets

Directions

  1. Whisk the olive oil, pressed garlic, thyme, and ½ teaspoon salt in a small baking dish.  Place the salmon, skin-side down, in the dish.  Brush the marinade over the top and sides of fish.  Let chill in fridge for at least 30 minutes.
  2. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium high heat. Add onion, celery, tomatoes, jalapenos, and minced garlic. Cook until vegetables are starting to soften, about 5 minutes.
  3. Stir in black beans and cumin. Reduce heat and cook for about 5 more minutes.  Season with salt and pepper to taste. Stir in cilantro and set aside.
  4. Arrange the salmon on the grill, skin side up and spray skin with nonstick spray.  Grill salmon for about 4-5 minutes.  Carefully flip over and grill for about 3 more minutes, or until opaque all the way through.
  5. Serve fish with black beans and dig in.

Olive oil- Sweet, cool; liver, gallbladder; moistens, benefits the liver and gallbladder.

Garlic- Hot, acrid; large, intestine, lung, spleen, stomach: removes stagnate blood or food, reduces abscess, warms yang, dispels cold, anti-bacterial, anti-fungal, anti-viral, detoxifies meat and seafood, kills worms.

Dried thyme- Acrid and warm; lung and stomach; resolves the exterior and dispels cold, moves the qi and opens the stomach, downbears counterflow and stops cough, wind cold with a headache, body aches and pains, indigestion, abdominal distention.

Pepper- Acrid, warm; stomach, heart; warms the middle jiao, expels cold, invigorates blood.

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

Salmon fillets- Sweet, neutral; spleen, kidney; strengthens spleen, nourishes yin, blood, and kidney jing.

Onions- Pungent; lung; clears heat relieves toxicity.

Celery- Sweet, bitter, cold; liver, stomach; clears heat, tonifies kidneys, strengthens spleen/stomach, lowers blood pressure, benefits blood, calms liver and shen, promotes diuresis, drains damp transforms phlegm.

Roma tomato- Sweet, sour, cold; spleen, stomach, urinary bladder, kidney; promotes fluids, clears heat, promotes urination, supplements kidney.

Black beans- Sweet, neutral; spleen, kidney; nourishes kidney, invigorates blood, promotes urination, resolves toxins.

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

Cilantro- Acrid, warm; promotes digestion, regulates qi, promotes sweating, warms the middle, warms the lungs.

Roasted Squash and Turkey Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth

Roasted Squash and Turkey Soup

Servings: 4 large or 8 small

Prep time: 10 minutes

Cooking time:40 minutes

Prelude: Squash has recently become known as one of the healthiest veggies and its benefits include high fiber and a good profile of antioxidants. In this soup we pair the butternut variety with a host of spices and turkey to create an awesome flavor blend that you’re sure to enjoy.

Ingredient energetics:

5 cups butternut squash – benefit the earth, spleen, stomach and tonifiy the middle jiao

1 cup Onion: moves and aids in detoxification, also warming.

1 tablespoon ginger root – warms the middle iao and unblocks channels

1 tablespoon fresh garlic — warming acrid benefits middle jiao, resolves toxins.

1 teaspoon ground cinnamon – warming to dispel cold, promotes circulation and invigorates yang

1 teaspoon cumin – warming, benefits the liver, anti inflamatory

½ teaspoon Nutmeg: warming & moving

Ingredients:

1 tablespoon coconut oil or butter

5 cups butternut squash (peeled and rough chopped)

1 cup onion (rough chopped)

1 tablespoon ginger root – warms the middle jiao and unblocks channels

1 tablespoon fresh garlic

1 teaspoon ground cinnamon

1 teaspoon cumin

½ teaspoon nutmeg

5 cups vegetable stock

1 cup water

Soup Garnish

1 lb 10 oz (740 g) ground turkey

2 teaspoons salt

½ teaspoon pepper

Olive oil cooking spray

¼ cup cilantro (chopped)

Instructions:

Soup Base

Preheat a large pot on medium-high heat. Add 1 tablespoon of oil and then the squash and sauté until lightly browned.

Add onion, ginger, garlic, cinnamon, cumin, nutmeg and 2 tablespoons of stock, and sauté for 2 minutes more, stirring constantly.

Add the remaining vegetable stock and water to the pot and bring to a boil. Cover, reduce the heat and

simmer until squash is soft (approximately 30 minutes). **Tip: You can prep the garnish while the base is cooking.

Let mixture cool for a few minutes. Puree with a blender or food processor until smooth and then pour back into the pot. Remove from heat.

Soup Garnish

Season the turkey with salt and pepper.

Preheat a large nonstick frying pan on medium heat. Lightly coat with spray and sauté turkey until lightly browned and completely cooked. Remove from the pan and set aside. ** Tip: Sauté in smaller batches and re-spray the pan if needed.

Add the cooked turkey and chopped cilantro to the soup base. Reheat and serve immediately or portion the soup into storage containers.

**Tip: To maintain the tenderness of the meat avoid bringing the soup to a boil after the meat has been added.

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!

Curried Eggplant

Categories: Liver Blood Stasis, Lower Jiao Blood Stasis

Curried Eggplant
1 eggplant – Cool, moves blood
1 onion chopped- Warm, moves qi
1 cup of water
½ cup coconut milk – Warm, provides taste and ensures other ingredients are not drying.
1 tsp chopped ginger or .5 tsp. dried ginger -Warm, helps alleviate menstrual cramps.
1 tsp. chopped garlic- Warm, moves qi
.5 tsp. turmeric (or to taste),- Warm, moves blood, excellent herb for menstruation
.5 tsp cumin (or to taste),- Warm, helps move qi
1 tbsp. olive oil or ghee For flavor
1 tsp. salt (or to taste) For Flavor
Warm olive oil or ghee on medium heat in a pot. Add garlic, ginger and onion. Cook for a few minutes or until slightly soft. Add eggplant. Cook for another 5 minutes, stirring occasionally. Add 1 cup of water, put lid on pot. Cook until eggplant is soft and tender, about 20 to 25 minutes, add more water if necessary. Stir in turmeric, cumin, and salt. Turn off heat. Add coconut milk. Serve with brown rice or quinoa. For 3 servings
In Chinese medicine, eggplant is sweet and cool but it moves blood. Therefore, it is a nice food to eat during menstruation.
This recipe has a blood moving affect and can help to alleviate symptoms of dysmenorrhea. Contraindicated during pregnancy or heavy menstrual bleeding.

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.

 

Vegetarian Black Bean Chili

Categories: Kidney Qi Vacuity

Vegetarian Black Bean Chilli (Serves12)

Ingredients:

• 3 onions, diced
• 2 zucchini, diced
• 1 (29 ounce) can tomato puree
• 1/2 lb dried black beans
• 1/4 lb dried white bean
• 1/4 lb dried kidney beans
• 3 jalapeno peppers, chopped finely
• 8 garlic cloves, crushed
• 1 (12 ounce) package vegetarian ground meat, or lean ground beef
• 5 tablespoons cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon chili powder

Directions
Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they’re less likely to cause stomach upset!).
Rinse beans and put in crock pot.
Add all the other ingredients to the crock pot, and add enough water to cover contents.
Cook on “high” for at least 8 hours.

Nutritional Breakdown:
Onions: Warm, Pungent. Promotes sweating, resolves phlegm, diuretic.
Zucchini: Cool, Sweet. Clears heat, detoxifies, promotes urination, quenches thirst, relieves restlessness.
Tomatoes: Sweet, Sour, Cold. Promotes fluids, clears heat, promotes urination, supplements the Kidneys.
Black Beans: Warm, Sweet. Tonifies Kidneys, nourishes Yin, strengthens and nourishes blood, brightens eyes, promotes urination.
White Beans: Sweet, Cool. Tonifies Qi, nourishes blood, clears heat, resolves dampness, promotes bowel movements, strengthens Lungs, calms spirit.
Kidney Beans: Neutral, Sweet. Strengthens digestion, promotes elimination, diuretic.
Garlic: Hot, Pungent. Anti-viral, anti-fungal, removes stagnant food and blood.
Soy Meat: Cool, Sweet. Clears heat, lubricates dryness, promotes body fluids, detoxifies, strengthens Spleen and Stomach.
Burger Meat: Sweet, Warm. Suppliments the Spleen and Stomach, nourishes Qi and blood, strengthens tendons and bones.
Chili Powder / Cayenne Pepper: Hot. Invigorates blood, warms digestion.
Cumin: warm – strengthens the stomach, arrests bleeding, diuretic, and relieves flatulence
Black Pepper: Hot and Pungent. Warms digestion, dispels internal cold, antidote to food poisoning.

Overall Action: Warms and nourishes Kidneys, promotes digestion and drains dampness.

Spicy Cumin Eggplant

Categories: Blood Stasis, Gluten-free, Indian, Liver Blood Stasis, Liver Qi Stagnation, Vegan, Vegetables, Vegetarian

EggplantPan

SPICY CUMIN EGGPLANT

1 medium eggplant, peeled
1 bell pepper, chopped
4 tbsp sunflower oil
¾ tsp cumin seeds
½ tsp mustard seeds
½ tsp tumeric
1/8 tsp hing (asafetida)
1 tsp sea salt
½ cup chick pea flour
1 tbsp onion chopped
½ tsp chilli powder
2 tsp coriander powder

wash and peel eggplant, cut into 1 inch cubes. In heavy skillet, heat oil, add mustard seeds and cumin seeds. When the mustard seeds pop, add turmeric, hing, onion and pepper. Then add eggplant and salt, mix well. Cover and cook 5 min. eggplant gets soft. Remove lid and add chickpea flour and remaining ingredients. Mix well and cook uncovered 5-7 min over medium heat. Stir so flour will not stick or burn. Serve with dal and rice, barley or millet.

By Anna Strong

TCM ANALYSIS

Eggplant: sweet, light, oily, cool. SP/ST/LI. Clears heat, moves blood, breaks stasis.
Bell pepper: sweet, oily, warm. Invigorates qi.
Turmeric: warming, bitter. Reduces tumors, decongests liver.
Cumin: warming
Sea salt: cold, salty. Cools heat, cools blood.
Mustard seeds: warming benefit lung
Chilli powder: acrid, hot.

Overall analysis:
The dish balances itself nicely with a combination of warming spices and cooling eggplant. The eggplant and turmeric both work well for blood stasis breaking.