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Beverages for summer well-being and health…
emointhekitchen Herbal tea is mostly composed of various traditional Chinese medicines, and its functions, indications and appropriate groups differ according to the various medicines used. Traditional Chinese medicine has the four qi “warm heat, cold and cold” and also has the healing principle of “hot is cold, cold is hot”. In response to the heat and humidity of a hot summer, herbal teas are usually made from cold and cooling products. In summer, yang is prosperous, and drinking herbal tea for one or two months to cool down the heat has little effect on the human body. However, after the beginning of autumn, the weather cools down and the yang…
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Sweet vegetable soup with Job’s-tears
emointhekitchen In the Chinese cycles of the seasons and the elements, Earth is often referred to as Indian Summer, or late summer, which is considered a time for slowing down and gathering in. The sweet taste enhances qi. However, this statement only applies to sweet and neutral, warm vegetables, all kinds of cereals, meat, fish, eggs, legumes, fats, nuts and seeds – in other words, it applies to all nutritious foods that have a delicate taste. All of these foods (although some relate to other organs) strengthen the qi of the spleen. Sweet moisturizes. This claim applies to cereals, root vegetables, fruit, dried fruit, fruit juices and sweeteners, such as…
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Chickpea soup for the dojo period
emointhekitchen Summer, with plenty of mushrooms and forest fruits, alternates with colder foggy mornings with lots of morning dew and ubiquitous glittering cobwebs. Nature is beautifully coloured golden, many fruits and vegetables ripen, and the country is beginning to prepare for the energy of autumn. We have an old summer here, the symbol of which could be a Hokkaido pumpkin – round, like the energy of late summer, orange-yellow, sweet and harmonizing and very beneficial for our health during this period. We need: Pre-soaked chickpeas, Satureja (If you have your own from the garden, use the whole easy to remove before mixing), natural rice (or long grain rice), 2 potatoes,…
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Almond cream with Job’s tears and coffee grain
emointhekitchen The compiled menu is designed to support the stomach and spleen, which is enhanced by the sweet taste, orange and yellow colour, and from food, especially Job’s tears, Hokkaido pumpkin, sage or roasted grain drink. The stated amount is for four people. We wish you a good taste! Dessert (or morning porridge) Almond cream with Job’s tears and coffee grain You will need: 200g barley groats 200g Job’s tears Almond butter Rice malt or other vegetable syrup Almond slices Almond drink (or other cereal milk) Procedure: Pearls soaked overnight are boiled in triple water for 1.5 -2 hours with a few grains of salt. Strain while still warm after…
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Kimchi-jjigae (Rich Korean Soup)
emointhekitchen Traditionally this soup could be served in a large pot in the middle of the table. The whole family would meet and share the meal from the shared pot. It is a bit like a Chinese hot pot or a French fondue. Hot pots, as well as fondue, are very social dinning methods so if you are kinda shy and not at ease with “hot potting” you are of course free to use individual bowls for serving. Children, however, usually love this kind of pastime. Therefore, if you are a larger family with kids I suggest you give it a try. You will certainly enjoy a lot of fun.…
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Okra Soup
emointhekitchen This soup, in my opinion, fits both summer and the Indian summer. Thanks to okra, tomatoes and eggplants this dish is quite cool in nature. You will need: 500g of beef 2 bigger potatoes 1 onion sliced on wheels 100 g of butter (or healthier olive oil) 3-4 tomatoes 1 large red pepper 100 g of okra 2 eggplants 100 g green beans coriander, basil, parsley, salt, pepper Rinse the meat, cut into cubes and put it into the large pot. Add about 1 litre of cold water and boil on a mild flame for about half an hour. In another pot sauté the onions with the knob of…
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Bozbash (Slightly sour Armenian soup)
emointhekitchen The name of this dish was first mentioned in 1883 by Mirza ‘Ali Akbar Khan Aashpazbashi the head cook at the Persian court of Naser-al-din Shah in his cookbook Sofreh At’ameh’. Different variants of this thick and hearty soup can be found in Iran, Azerbaijan, Turkey and Armenia. While my Armenian version is rather cooler in nature and therefore fits into summer or Indian summer, the Iranian version Abgousht Bozbash, on the other hand, fits on very cold days since it contains many warming ingredients: lamb, turmeric, cinnamon etc. For Armenian Bozbash you will need: 500 g of diced beef 1 chopped onion 3 tablespoons of extra virgin olive…
