April 4th–April 19th
Coming on the heels of the Spring Equinox where the Yin (cold) and Yang (warm) are perfectly balanced, we are now entering into a time where the warmth is more abundant. The increased warmth stirres everything back to life and calls everything to bloom.
Where we have previously been suggesting caution and restraint and taking a slow start to things, this is the time to take advantage of the extra energy nature is providing. Be busy! Wake up early. Enjoy the increased warmth in the world.
If you realize you feel considerably better, compared to the cold of wintertime when you may experience what modern thought considers ‘seasonal affective disorder,’ it may be an indication that your body is not able to generate enough of its own warmth. Balance is health!
While you may be feeling good in this season, the dramatic shift you feel between the seasons is an indication of an imbalance that should be addressed.
With all the lush growth and blooming, pollen abound. We often equate this time with upper respiratory symptoms. Allergies are more often than not a result of the digestive organ systems being out of balance.
If you have been coming to the clinic regularly, you may just need some support for these systems. If it has been a while since you’ve come in, a portion of your appointment is always dedicated to making sure these systems are functioning optimally.
Whichever situation you find yourself in, we would be honored to walk you through this particular allergy season Claritin-free!
1 lb. ground venison
2 cups cooked rice
1 medium yellow onion
2 large dry black mushrooms re-hydrated
½ cup dry lotus seeds (re hydrated)
1 large egg
1 teaspoon goji berries re-hydrated
2 teaspoons grated fresh galangal or ginger (1 teaspoon dried powder)
¼ cup sunflower oil
¼ teaspoon Sichuan pepper
¼ teaspoon black sesame oil
1 teaspoons sea salt
1 tablespoon dark soy sauce
4 tablespoons arrowroot flour
For pesto:
1 cup fresh Italian (flat leaf) parsley, (loosely packed)
3/4 cup pine nuts, (lightly toasted)
2 cups green onions, (loosely packed)
½ cup lemon juice
1 teaspoon sea salt
¾ cup extra virgin olive oil
To prep (night before): Soak Lotus lotus seeds and black mushrooms separately overnight. Make sure the lotus seeds are split open and the dark inner bits is are removed.
To prep: Boil lotus seeds until tender. (pressure cook them for 5-10 minutes)., Drain and puree in a blender. (It should be a thick nut butter consistency).
Chop the onion into small, diced pieces. Cut the mushrooms into a mince (almost a paste). Peel and grate the galangal (or ginger).
Use 1-2 Tb Tablespoons of the oil and a dash of sea salt to saute the saute mushrooms (for 3-5 minutes), add and brown the onions, then and then add the meat and cook for (another 5 minutes). You need to fully cook the meat, but browning it will enhance the flavor. Set the mixture aside.
Cover the dry goji berries in warm water to re-hydrate. Sprinkle the arrowroot flour on a large dinner plate.
To prep pesto: Toast the pine nuts in a heavy skillet until they are oily and aromatic. Set them aside. Wash the fresh parsley and green onions. (There is no need to spin dry them.). Cut the stems off the parsley (Note: Keep them; they’re good for vegetable stock.). Trim off the roots of the green onions. Coarsely chop the greens and place them in a blender or food processor with the pine nuts. Add the lemon juice and a pinch of sea salt and puree them. As a paste forms, slowly drizzle olive oil into the blender until the mixture is creamy and smooth. Do not overheat the blender.
To cook: In a large mixing bowl, combine the browned onions, mushrooms, venison mixture, cooked rice, lotus seed puree, the egg, grated galangal, pepper, black sesame oil, salt and soy sauce. Mix thoroughly, making sure to get the egg and lotus paste evenly distributed. Let the mixture stand for 20-30 minutes un-refrigerated or for 2-4 hours in the refrigerator.
Once the mixture has fully rested, r Rinse your hands in cold water. Form egg-sized balls of the mixture in your hands and flatten it into small croquettes. Place the flattened balls on the arrowroot flour- dusted dinner plate.
Heat oil in a heavy skillet. It should sizzle when you add the croquettes. Turn the croquettes over in the arrowroot flour to coat them and place them in the hot oil. The oil should sizzle when you add the croquettes.
Cook for 4-5 minutes on each side. (It's important here to not over fill the skillet or let the croquettes stick.) This may mean cooking the croquettes in two or three batches. (Keep the finished croquettes in a warm oven, [tented with foil].) The croquette-mix can also be steamed in small balls or baked as a loaf.
To Serve: Place 1 or 2 croquettes on a dinner plate and top them with a dollop of pesto. Serve with a fresh herb salad and/ or steamed seasonal vegetables.
**** The recipe is from David’s teacher Liu Ming who was both Japanese and French Classically trained in culinary.
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