24 Qi Nodes | Insects Stir 

We’re continuing our exploration of the seasons of the Asian Almanac and how they impact us. Our hope is that by paying attention to the flows of nature as the year progresses, we can learn to work with nature so that nature will work for us.

3 Insects Stir  驚蟄 March 5th – March 19th

The third segment of the year, according to the Asian Almanac, marks the beginning of Spring and is called “Insects Stir.” Sometimes the character can also mean “startled” or “to wake.”

In this phase, the movement of Spring grows stronger, though all that movement remains below the ground and is not visible above ground. Think of the cold (yin) starting to retreat with just enough warmth (yang) in the newly thawing earth for life to start churning and preparing for the new year.

Honor the desire for growth by making plans and taking baby steps, be it toward a health goal or anything else. This is a time to balance the push for expansion with nourishing the desire to remain inward.

If you haven’t been to the clinic for a while, this may be the best time to get a “Toone-up”. Just as the ground is being prepared for growth, let us help you prepare the soil of your health for the height of spring, which is just around the corner.

Baby Lamb Chops in Mulberry Sauce (serves 4)

• 8 baby lamb chops
• 1/4pound dried mulberry fruit (see note below)
• 1 cup apple juice
• 1 medium-size yellow onion
• Sea salt
• 2 Tablespoons virgin olive oil
• Fresh mint leaves

Marinade:

• 1 cup apple juice
• 3 Tablespoons Chinese black or balsamic vinegar
• 1 teaspoon fenugreek seeds
• 2 Tablespoons honey
• 1 Tablespoon soy sauce
• ½ teaspoon fresh grated ginger paste

To prep (night before): Rinse the mulberries and soak them in apple juice overnight.

To prepare the marinade: Toast the fenugreek in a heavy skillet until aromatic. Crush in a mortar & pestle or spice grinder. 

Whisk the marinade ingredients (except the ginger paste) in a small bowl. Heat the mixture in a saucepan until the honey melts. Let the marinade cool before adding the ginger juice (made by squeezing the paste) and lamb.

To prep: Place the lamb in the marinade for minimum 20 minutes at room temperature or overnight in refrigerator. 

Preheat the oven to 250 degrees F. Dice the onion finely. 

Put most of the mulberry fruit in a blender with its juice and puree, adding extra juice if needed. Press the puree through a sieve to remove mulberry seeds.

To cook: Remove the lamb from the marinade. Heat the olive oil in a heavy skillet or wok. 

When the oil is hot, cook the lamb chops briefly, browning each side. Remove it from the skillet, put it in a pan with a foil tent and place it in the warm oven.

Using the same skillet, add the onions and sauté them over medium heat. Deglaze with some of the marinade, scraping and dissolving the dark bits.

Add the puree of mulberries to the skillet and incorporate by stirring over medium heat. Let the sauce thicken for about 10-15 minutes. 

Taste for seasoning and use more marinade if you prefer.

Return the lamb to skillet with the sauce and heat it through. Do not overcook the lamb! It should be medium rare. 

To finish and serve: Place two small chops over basmati rice and add a bit of sauce. Garnish with mint leaves. Serve the chops with blanched snow peas as a side.

A note about mulberries and this recipe:

Mulberries, a dried fruit (like raisins), can be found in halal and Middle Eastern markets. They are cultivated in Pakistan and Afghanistan, and were popular in China during the Tang, Song and Yuan dynasties, when Islam spread to China’s capital. There are red and black fruits; either will do for this recipe. Note that mulberries are also native to the Appalachian region and the eastern United States. 

Lamb is also recommended as an especially healthy food in the medical texts of the Middle Ages.