http://www.care2.com/greenliving/time-for-a-tune-up.html
Tune-Up Time: Delicious Detox Recipes
After a summer of expansive foods including, sugar, dairy, flour, and alcohol, your body may begin to show signs of strain with lung and sinus congestion, aching limbs, fatigue, insomnia, constipation and/or diarrhea, chronic nasal drip, bloating, gas, and consistent acid reflux. Time to clean out and tune-up the body.
According to the Chinese Five Element system autumn is the season of Metal element, governed by Lung/Large Intestine. This sets up the conditions for flu or head cold, which comes from an internal deepening as your body throws off excess mucus, toxins, and inferior oils. Foods with a sour taste help with this elimination, apple cider vinegar, lemons, limes, grapes, sauerkraut, pickles, and sourdough breads. Dairy can be in the form of goat or sheep’s yogurt, but in moderation and eaten with other foods.
Pungent foods such as spices, ginger, and black pepper support the Metal element. These stimulate the appetite and help with the assimilation of food. Include pungent taste with seasonal fall foods such as apples, grapes, broccoli, Brussels sprouts, cauliflower, collards, grapes, kale, pears, persimmons, pumpkins, winter squash, and yams.
Here are a few recipes to help get you started.
Edamame Tempeh Salad
Serves 4
3 small heads broccoli cut into florets
1 8-ounce package tempeh, cut into small cubes
½ cup arame sea vegetable, soaked in water
½ cup frozen corn
2 cups frozen edamame soybeans
Dressing: 3 tablespoons tamari soy sauce * 3 tablespoons sesame seed oil * 1 teaspoon toasted sesame oil * 2 tablespoons brown rice vinegar * 1 tablespoon Mirin rice wine * 1 teaspoon Ume Plum vinegar.
1. Bring a large pot of water to a boil and add the broccoli.
2. Return the water to boil and add the tempeh.
3. Return to boil and add the arame.
4. Return to boil and add the corn,
5. Return to boil and add the Edamame.
6. Return to boil and simmer another 6 minutes.
7. Remove from heat and strain, then run cool water over the ingredients to stop the cooking.
8. Meanwhile, whisk together the dressing and pour over the salad tossing to combine. Set aside to absorb the dressing, tossing another time before serving.
Kale Shitake Sweet Potato Soup
Yield: 6 servings
3 dried shitake mushrooms, broken into pieces
1 small sweet potato, peeled, chopped
1/2 bunch fresh kale
4 cups water or vegetable stock
1 teaspoon Mellow white miso, per cup
1. In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil.
2. Reduce heat and simmer for 10-15 minutes.
3. Meanwhile, wash and chop the kale into bite size pieces and add to the soup.
4. Cook until tender, another 8 minutes.
5. Dissolve a teaspoon of light miso in a bowl with a small amount of broth.
6. Ladle in the soup and serve with toasted pumpkin seeds.
Spaghetti Squash with Roasted Red Pepper Sauce
Yield: 4 to 6 servings
1 medium spaghetti squash
1 jar roasted red peppers, rinsed
1 clove garlic
1/4 cup extra virgin olive oil
Sea salt to taste
Handful pine nuts, toasted
1. Set up a large, saucepan or stockpot with a steamer basket and one inch of water.
2. Halve the squash, lengthwise, then in half again.
3. Place the four pieces on the steamer basket, cover, bring to a boil and steam until tender, about 30 minutes.
4. Meanwhile, rinse the roasted red peppers with water and place in a blender with the garlic, oil and sea salt.
5. Puree until smooth.
Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics videos and classes, and Broken Bodies Yoga. Delia’s credentials include holistic nutritional counselor, natural foods chef, yoga instructor, energy therapist and public speaker.
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21 comments
add your comment »I used the entire bunch of kale, so had to add about 3 extra cups of water, and two teaspoons miso to each serving. it turned out just all right, but next time will just double the other ingredients. pumpkin seeds add a lovely nutty taste, but found them texturally odd when combined with everything else.
as for the squash, i just left it in the four pieces and poured the sauce over it. the toasted pine nuts are easy and really add nice flavor and texture to the dish. used 1/4 t sea salt in the sauce, but will most likely bake the squash next time rubbed w/EVOO and a sprinkle of pepper salt. super yummy :)
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@Patty H.: I do believe the rest of the instructions were cut off. My guess is that the rest of it just would be to scrape out the flesh of the spaghetti squash with a fork, distribute among plates, top each with the sauce, and then sprinkle with pine nuts. I could be wrong though, so I'll leave it up to Delia to clarify.
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At the risk of being sniggered at, I must admit my ignorance about miso. I have no less than 30 vegetarian and vegan cookbooks and many of them include recipes with miso. But I've always avoided them because of my confusion. If a recipe like the kale soup above calls for miso, what kind are we talking about - miso paste? Miso powder? Does it matter? I feel rather silly about it and I've been too embarrassed to ask for a long time -- ah the joys of the anonymity of the Internet! ;~}
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i kinda wanted to make that last recipe (spaghetti squash with roasted red peppers)but it's just cut off at 'puree the red peppers with sea salt etc.'....uhm maybe it's just MY COMPUTER?! sounds yummy and healthy but there WERE obviously more directions...help?
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Mmmmm... vegetables
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It is good to know that people are getting more conscious with their health. It is no wonder that so many kinds of diet are being suggested since diet(food habit) is one of the factors that greatly affect one's health. However, it should be emphasized that before anyone gets into a certain diet, his health condition should first be considered because what is good for one person may not be good for the other. I also agree that one should read more info about the matter before trying anything.
It is good that Care2 is reminding the readers to take caution before trying anything or to ask one's physician/health care provider about the matter before taking any action.
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You go, Sharon! What an excellent letter. I saw this list and thought, "Tasty and just as deadly as whatever came before it."
You succinctly summed it all up, AND made suggestions at the same time, ala, "Never criticize unless you have a better idea."
Two separate standing ovations, Hope you don't mind our copying your note to promulgate it elsewhere. Very nicely written.
Thanks again to Care2 for providing access to such bright people.
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oops, I mean 'medal'.
:)
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"Sphincter of the Gods"
ahahahaha!
Juliet D gets the gold metal for that one!!
cheers!
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I must say I find the previous comments bring up valid points for different reasons, and I appreciate the honesty and variety of perspectives. I mostly agree that "cleanses" probably arent necessary if our diet already incorporates healthy foods, especially plenty of raw, good fats, sours, ie. salads, yogurt, vinegars, etc. For me, I admit I over-ate too many nasty foods this summer especially sugars, and since I have an auto-immune disease called Rheumatoid Arthritis for which I'm on some nasty but helpful meds, I do believe that a cleanse now is worth my while.
It's truly an individual call; if you are healthy now and want to stay that way, be PROACTIVE and CONSISTENT - dont make my mistake and slack off for years ata time! Keep eating well and EXERCISING smartly, listen to your body, and trust those "little whispers of warning" inside yourself. All the best :)
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