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Emointhekitchen
  • sweet_bulgur_salad
    Congee,  Grains and Legumes,  Recipes,  Treasures of Chinese Dietetics

    Wheat Congee

    emointhekitchen While rice is the cornerstone of diet in the East. In the West, wheat grains are considered the staff of life. However, by this, we typically mean wheat bread and other baked products. Overconsumption is at least partly responsible for western obesity epidemy. Compared to rice, wheat is more difficult to digest. Negative aspects of wheat are more obvious when eaten as refined flour. We should therefore only consume it in the form of whole grains. However, a person with weak spleen function and a tendency to dampness should avoid even that. Wheat in TCM Of course, even wheat has its use in Chinese medicine and has its own…

  • Grains and Legumes,  Recipes,  Winter

    Old Bohemian Christmas Table

    emointhekitchen We are all part of nature and we should live in accordance with its changes and norms. In winter, the Yin energy prevails and the days are short. This should be reflected in our rhythm of life. We should sleep and relax more. However, the end of the year brings increased tension, pre-Christmas preparations and worries. Despite all our efforts, we can’t avoid this rush. However, we can try to slow down at least. Christmas is a Christian feast associated with the birth of Christ but it is based on the pagan celebration of the solstice. Christmas customs, as well as traditional Christmas dishes, vary greatly from country to…

  • mungo_beans
    China,  Grains and Legumes,  Japan,  Recipes,  Soups,  Summer

    Mungo Beans Hangover Soup

    emointhekitchen In China and Japan, this simple yet tasty soup is very popular and from time to time can be useful to everyone. Not only as a hangover remedy but it is also suitable for skin cleansing in case of acne or different types of rashes. Since this soup has cooling properties fits well into very hot summer days. You will need: 1/2 cup of dry mung beans, rinsed 1 tablespoon of pre-cut seaweed wakame 4 cups of water soy sauce with reduced sodium content according to taste or light miso paste Mix beans, seaweed and water in a medium-sized pot. Bring to boil, pull the flame and slowly cook…

  • Bulgur and Lentil Salad
    Grains and Legumes,  Recipes,  Salads

    Bulgur and Lentil Salad

    emointhekitchen Bulgur is a cereal food made from the parboiled groats of pasta wheat. This dish comes originally from Turkish cuisine. Later, its consumption spread throughout the Arab world and eventually to all other countries. You will need: 1 cup of dried lentils (or 1 can of cooked lentils) 1 cup bulgur (I am using medium grind size but it’s completely up to you) 1 large carrot parsley, coriander, salt, pepper, lemon juice (approx. from 1 middle sized lemon) Cook the lentils well if using dried (if you are prone to flatulence, cook it with a pinch of Japanese nori seaweed). Boil the water separately, pour over the bulgur so…

  • Hummus
    Grains and Legumes,  Greece,  Israel,  Recipes,  Starters and Snacks

    Hummus

    emointhekitchen This Levantine dip is very simple to make.  Hummus can be found at almost any Middle East table. In these days the popularity of this simple meal extends beyond its region of origin and it is enjoyed all over the world. During my study stay in Israel, I was surprised, how much of this spread the locals are able to consume. The recipe below is traditional but you can also experiment with different flavours and different spices. Spices such as cumin, coriander seeds, sweet pepper, dried chilli or zaatar (this spice mixture is frequently used in Israeli and Palestinian cuisine) could be used. You may also stumble upon hummus mixed…

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