The Cherry on Top
Modern lifestyle advice with a Traditional Chinese Medicine twist
Good afternoon, I hope your January has been full of good vibes for 2019.
Why not consider leeks? part of the onion/ allium family, They contain a large amount of flavonoids, specifically kaempferol which protects your blood vessel lining from damage, as well they have a high content in vitamin B-folate which impacts our levels of homocysteine. If homocysteine raises to high levels in the body it can affect cardiovascular health. Research also shows that leeks have low amounts of pesticides compared to other veggies.
From a TCM view, leeks are warm in temperature, and have a variant of flavour from pungent, sweet and sour. Any type of onion will break down rich foods which in turn prevents accumulation of damp as well as stimulating digestion.
I know everyone enjoys 'cheesy leeks' but why not try this simple salad?
Leek & Seaweed Salad
3 x 6 inch strips of wake seaweed
1 TBSP cider vinegar
1/2 TBSP sesame oil
Garnish with finely sliced red pepper or toasted walnut
Soak the wake for five to ten minutes and remove the tough central rib. Chop and steam the leek adding the sliced wake for the last 30 seconds. Pour on the vinegar and oil, ad sprinkle with garnish. Serve warm or at room temperature.
From: Daverick Leggett, Recipes for Self Healing
High in antioxidants containing beta carotene and Vit C & B this root vegetable is supportive for the digestive system and may have beneficial effect on providing a balanced diet in reducing cancer risks.
From a TCM perspective they are sweet in taste, neutral in temperature and provide support for the stomach and spleen. Sweet potatoes are considered a 'tonic' for patients who may suffer with digestive issues. Versatile as you can use them as a mash, bake them whole or cut thinly to make a dauphinoise.
Try this latest recipe from Waitrose Food:
Smoky roast sweet potato wedges
Preparation time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
Serves: 3 as a side
550g (3 medium) sweet potatoes, scrubbed, each sliced lengthways into 8-10 wedges
2 tbsp sunflower or light olive oil
½ tsp hot smoked paprika
1 red chilli, sliced
1½ tbsp maple syrup
50g smoked almonds * , slivered or roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Line a large baking sheet with parchment. Toss the sweet potato wedges with the oil and paprika; season and spread out on the baking sheet in a single layer. Cook for 35 minutes.
2. Remove the wedges from the oven and add the sliced chilli, maple syrup and smoked almonds, tossing through with a spatula. Return to the oven and cook for a further 15 minutes, until the potatoes are soft and caramelised and the almonds toasted. Serve straight away.