Some Chinese Medicine tips and tricks:
1. Eat foods that are nourishing and easy to digest. Choose broth-based soups and stews, cooked grains and vegetables, and some organic meat. Replace coffee with green tea or ginger turmeric tea. Eat slowly, focus on chewing your food.
2. Stay warm. Wear your warmest clothes and keep your skin and nose protected from the wind (Chinese Medicine believes pathogens enter through your skin and nose).
3. Wash your hands often. As our skin is one of our first defences against pathogens.
4. Get plenty of sleep. Ideally, try to be in bed by 9pm. The hours between 9pm-11pm are like double points. And make your bedroom a screen free room.
5. Manage your stress: meditate and breathe. Try setting aside 5 minutes in the morning, during your busy day and at night to take deep breaths.
Contact us for your 15 minute health consultation to discuss more ways you can achieve your health goals.
It’s soup season- get excited!
Creamy pumpkin, sweet potato, onion soup with croutons.
450g pumpkin (chopped)
450g sweet potato (chopped)
3 large brown onions (halved)
1/4 cup fresh continental parsley (chopped)
2 large garlic cloves (crushed)
500ml vegetable stock
1 teaspoon ground coriander
3 teaspoons cumin seeds
1/3 loaf (about 80g) Turkish bread
3 teaspoons extra virgin olive oil
60ml thickened cream
Preheat oven to 180°C. Place pumpkin, sweet potato, onion, parsley, garlic, stock, coriander and cumin seeds in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until soft. Set aside for 30 minutes to cool.
Line a baking tray with non-stick baking paper. Meanwhile, cut bread into 1.5cm cubes. Place in a bowl and toss bread cubes in oil. Sprinkle with remaining cumin seeds and toss to coat. Spread bread over lined tray and bake for 6 minutes or until golden. Set aside.
Place the soup in the food processor/blender in batches and process until smooth. Place in saucepan and then add the milk and cream. Stir over medium heat, without boiling, until hot. Ladle into bowls and sprinkle with croutons and parsley. Serve immediately.