Warming Fall Favorites

[Annie]

As the leaves begin their metamorphoses, days become shorter and weather turns cooler,
we too, need to adjust with mother nature.
Here in the Northeast, these changes seem to be coming about more abruptly this season. However, if we have already begun to prepare for them a few weeks ahead, then our bodies will go through a smoother change as well. Changes should include the following: longer cooking times-- 45 minutes for longer cooked grains. Yangizing foods should include more root veggies, and bigger chunks for veggies, stronger seasonings using miso, shoyu or tamari. More emphasis on heartier dishes such as stews, bean dishes, sweet rice, mochi, squash soups, and chestnuts. Use of heavier cookware is also helpful in keeping in the warmth. Here are some recipes which will both warm and strengthen you throughout.

Brown Rice with Chestnuts

1 1/2 cups organic short grain brown rice
1/2 cup dried chestnuts (soaked overnightin about 1 1/2 cups water.
pinch of sea salt

Wash rice. Chop soaked chestnuts into smaller pieces and add both to pressure cooker. Measure soaking water from chestnuts and add enough water to it to make 3 cups of water.
Add combined water to the chestnuts and rice.
Bring up to pressure, then turn down to a steady hiss for 45 minutes. As soon as the time is up, remove cooker from flame and gently let the pressure come down. Uncover mix with wooden rice paddle.

Sweet Vegetable Stew with Adukis

3/4 cup aduki beans, soaked overnight with small square of kombu
1/4 kabocha pumpkin
2-3 carrots
1 large onion in chunks
2 tsp. barley miso diluted in 1/4 cup water
scallion or parsley
Discard soaking water in which beanswere soaked. Place aduki beans, kombu, and about
2 1/2 cups of fresh water in a heavy saucepan. Cook beans, kombu, and water with tight lid for about 40 minutes. Add vegetables and continue cooking for another 20-25 minutes. If mixture gets too thick, add a bit more water. When veggies are soft, dilute barley miso in water and add to beans and veggies. Garnish with scallion or parsley.

Boiled Collard Greens

1 inch of water
collard greens -- cut stems lengthwise away from leafy part. Then cut leafy part into squares. Place stems into boiling water and then leafy part. Cook for about 3 minutes or until bright green.
Can serve with a dash of lemon or with a dash of rice vinegar.

Boil water-- once

[Nancy]

Annie,

Thanks for the Warming Fall Recipes, --good for this time of year. We've already had snow and tons of rain and gloom, sunny today.

It was the cold front that came in from California! The weather forecasters say there's a cold winter coming for us, --with increased gas prices!

Burrr...

Nancy

[Annie]

It's funny to go back and read my old posts. Thanks, Nancy.
I just love chestnuts. Interestingly enough, I was at the Farmer's
Market in Mountainview last Sunday and bought some wonderful
fresh chestnuts. However, instead of roasting them, I boiled them.
They were wonderful!
It's cooled off quite a bit down here in California as well and we also had rain for 2-3 days last week. I may be
up in your neck of the woods in February for an ASTA (American
String Teacher's Association) conference.
Annie