Patty's Kitchen #2
Recipes & Review
..Yesterday it wasn’t, today it was, tomorrow it won’t be...summer’s actually been here for a couple of minutes!! I forgot about what the really hot days made me feel like doing and eating. You can let your body tell you what you need and I found myself coming up with this hot day meal without thinking about it.
The ingredients are (and all this can be loosely interpreted):
- Onion (1 medium),
 wakame (3”/person)), light miso (1 tbs/person) soup
- Broccoli (2 stalks), carrot (2 medium), corn (1 shucked), sweet peas (1 1/2 c), leek (1 medium) vegetable dish
- Quinoa (1 c) with leftover short brown rice (1/2 c) grains
- Collard greens (1 bunch)
- Gomashio (sesame salt), and pickle (sauerkraut)
- Sweet rolled corn tortilla dessert (tortilla, rice syrup, tahini, apple butter, diced apple)
- Lightly roasted brown rice tea with lemon
Make sure you have everything, including some leftover, cooked brown rice. You can figure out what timing is best for you but here’s a rough framework.
Start with cutting the vegetables. Use smaller cuts (more yin) in hot weather. Use the stems of the broccoli, and slice the peas in thirds, pod and all. Put each item in a separate bowl to keep the dynamics vital and set aside. Take the all the cuttings that you don’t use, even the unimaginable, and put them into a large pot of water (no salt) and bring to a boil, cover, and simmer for about 20 minutes. This will be your soup stock
GRAINS
Put the leftover rice in 2 cups of water and break into individual grains. Pour the Quinoa with 1/8 tsp of sea salt into a preheated pot and roast until the grain feels hot. Add the water/rice, stir, and, under medium heat, bring to a boil covered. Turn down and simmer for 25 minutes.
SOUP
Separate the cuttings from the stock and put the stock in a large pot. Remove the ends from the onion, slice in half, peel, and then make the finest cuts you can end to end. Use scissors to cut the unwashed wakame into small pieces. Add these to the stock. Bring to a boil over medium heat and then simmer for 15 minutes. You can wait until @20 minutes before serving the meal if you want to
VEGETABLES
In a larger pot add about 1/2 inch of water and bring to a boil at medium heat. Start with the broccoli stems, carrots, and corn. After 5 minutes, add a pinch of sea salt and the broccoli tops. After three more minutes, add the peas and leeks. After five more minutes dump the cooking water through a strainer (save it for something later) and rinse the vegetables twice in cold water. Cover and put back on the stove but don’t use any heat.
LEAFY GREENS
Bring 3 to 4 inches of water to a boil in a large enough pot, no salt. Throw the cut greens in and stir them to make sure they’re all in the water. After a minute or so, strain the water (save) and rinse them in cold water twice. Put them back in the empty pot with a little water and return them to the stove. They should still have their deep green color.
TEA
Slice lemons into quarters. Add roasted until golden brown rice to boiling water and simmer for awhile. Add lemon just before serving.
DESSERT
Prepare these as you serve them. Dice a fresh apple. Take the tortilla and roast on the flame deflector until just before it becomes crispy. Spread rice syrup, toasted tahini, and apple butter on it. Add the right amount of fresh apple, and maybe a little cinnamon, then fold it into a roll.
The organs or organ systems nourished by the particular ingredients in this meal according to the FiveTransformations are:
- grains: lungs/large intestines
- leeks: kidneys/bladder, liver/gallbladder
- onions: lungs/large intestines
- sauerkraut: liver/gall bladder, aids digestion, source of enzymes
- carrots: heart/small intestine
- broccoli: lungs/large intestine, liver/gall bladder
- peas: heart/small intestine, kidney/gall bladder (add lightness to meal)
- lemon: liver/gall bladder
- gomashio: alkalizes blood
- wakame: neutralizes affects of microwave radiation; provides trace elements and minerals; anti-cancerous
- collards: heart/small intestine upper body organs, circulation, blood
- miso: digestion, detoxifies blood of everything
- salt: kidneys/bladder
Finally, the proper way to eat the meal is from yang to yin.
The soup is followed by the main course, then the dessert and finally the tea. The main course is a bite of grain first and then the most yang vegetable and then back to the grain until that vegetable is gone. The same thing applies to the next most yang vegetable, and so on, alternating the grain throughout the whole meal. This allows the stomach to expand from it’s small fist- like size to accommodate and do it’s part digest the entire meal naturally.
Chew well and leave the table while you’re still slightly hungry. Try not to go to bed until three hours after your meal is finished. Eat at the same time every day when possible. Be relaxed when you eat...limit the external distractions. Quiet is best. Have a great start of summer.
By Bill Neall, Editor and Publisher
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