An old recipe for rabbit stew begins, “First catch your rabbit.” A vegetarian equivalent for leek soup might be, “First take a leek.” This could have been the title of my vegetarian cookbook. The cunning pun is appropriate to the winter as it evokes the function of the organs of the Water Element, namely the bladder and kidneys.
Leeks are a warming food and provide an aromatic undertone for a winter soup. Other warming ingredients are the black beans, coriander, pumpkin, red pepper and curry paste. This soup brings all five flavours as well as the five colours into the pot. Tamari brings the salty flavour, lime juice provides the sour, celery leaves are bitter, the pumpkin, carrot, potatoes, sweet potato and red pepper offer sweetness, and the curry paste’s pungent flavour completes the set.
Ingredients
1.5 litres of filtered water 2 leeks including tops 200g butternut pumpkin 300g potatoes 200g sweet potato 1 fennel bulb (cut out the hard base) 1 large carrot 2 sticks of celery with leaves Extra celery leaf tops Half a red bell pepper, finely sliced Handful of coriander, chopped 200ml coconut cream 400 g can of black beans, drained 1 tbsp tamari or to taste 2-3 tsp green curry paste Juice of a lime Salt and pepper to taste Optional: add the hot foods of garlic and ginger to really increase the warmth
Method
• First take the leeks, cut off the green tops, place tops in a large stockpot and add the water. Boil for 30 minutes, then mash. Remove the tops, straining the liquid from the mash. Discard the leek tops to the compost. • Finely slice the white parts of the leeks. Chop the pumpkin, potatoes, sweet potato, fennel, carrot and celery into 1-2 cm pieces (finely slice the celery leaves). Place in the pot, bring to the boil and simmer for 10 minutes. • Take half of the vegetables, puree in a blender and return to the pot. • Add the red pepper, coriander, coconut cream, black beans, tamari, curry paste, lime juice, salt and pepper • Add extra water for required consistency • Cook for a further 30 minutes • Serve alone or with Japanese soba noodles, crusty bread or crackers
Enjoy!
I’ll be back in August when we in the southern hemisphere will be in the spring energy of the Wood Element. There, we’ll look at foods to support the organs of liver and gall bladder.
Oat porridge with warm berries and activated walnuts
“These days, people have changed their way of life. They drink wine as though it were water, indulge excessively in destructive activities, drain their jing – the body’s essence that is stored in the kidneys – and deplete their Qi. They do not know the secret of conserving their energy and vitality. Seeking emotional excitement and momentary pleasures, people disregard the natural rhythm and order of the universe. They fail to regulate their lifestyle and diet, and sleep improperly. So it is not surprising that they look old at fifty and die soon after.”
This is not a lament by a modern doctor or lifestyle coach but was written about 2,300 years ago in ancient China in the classic medical text Nei Jing Su Wen. That document is full of recommendations for living in harmony with the rhythms of nature. Not least of these concern appropriate diet and food choices.
In southern Australia we are currently deep in an Antarctic winter cold snap, a good time to look into the Nei Jing for foods that support the Water Element and its yin organ, the Kidney.
Winter is a time for resting and restoring. It is a good season to spend more time indoors cooking nourishing and warming foods. It is not a time for a raw food diet as this can lead to cold in the Stomach and Spleen. In this blog we will explore the flavour of the Water Element, its colour, and the kinds of foods that warm and nourish the body.
The Flavour of Water is Salty
The Nei Jing tells us that salty foods benefit the kidneys. These organs store the jing or essence which is the fuel for our life, so it is important to support them as much as we can. Moderate amounts of shellfish, soy sauce, tamari, miso and seaweed will provide this. However, the classic warns that “too much of the salty taste can weaken the bones and cause contracture and atrophy of the muscles, as well as stagnate the heart qi.” (Su wen 3)
Excess salt weakens the Water Element and the kidneys as well as the tissue of the grandson Element of Fire, namely the blood vessels, and coagulates the blood. This happens because the excess salt allows cold to invade the body, creating stagnation, deficiency in the organs and problems like infertility, chronic fatigue, cold extremities, loose stool, sexual dysfunction, pale complexion, stiffness, menstrual cramps, bloating, diarrhoea and bloating.
In the modern diet, an excess of salt is common because of the large amounts of sodium added to most processed foods. A craving for salt indicates an imbalance in the Kidney. If you consume too much salt in a meal, follow it with a sweet food or fruit herbal tea. This is an example of the flavour of the grandmother Element (Earth) controlling the flavour of the grandson Element (Water). See previous blog for more on this.
The Colour of Water is Blue/black
Another of the resonances of the Five Elements is that of colour. The colour of Water is blue or black. Choosing foods that are blue or black in colour is another way to nourish the Water Element through diet. This includes such foods as eggplant, olives, black beans, blackberries, blueberries, raisins and black plums. Adding even a small amount of this colour to a dish brings more balance to the colour palette on your plate.
Eat Warming Foods in Winter
Warming, sweet, hot and aromatic foods dispel cold. If a person is showing signs of cold invasion, as described above, foods that are designated as “hot” foods are called for. The hottest of these are the spices of chili, turmeric, cinnamon, curry, black pepper, ginger and garlic. Meats are also warming, especially lamb and beef.
The method of cooking also imparts warmth to food. The strongest of these are grilling, barbecuing, frying, cooking with alcohol and spices. Baking, roasting, sauteing, simmering and stewing are also warming.
Vegetarians and vegans may have some difficulty consuming enough warming foods, since meat is a primary source of yang and heating. Most vegetables and grains are cooling so it’s important to find those few that are warming. Here is a list of warming foods compiled from Zoey Xinyi Gong’s The Five Elements Cookbook:
Grains: Oats are slightly warming; quinoa and spelt are warming.
Beans: Kidney beans, tempeh (fermented soy curd) and miso.
Nuts: Chestnut, pumpkin seed, pine nut and walnut.
Vegetables: Mustard greens, chives, coriander, garlic, ginger, leek, onion, shallot, bell pepper and pumpkin.
Dairy: Cow’s milk is slightly warming; goat’s milk, all butter and ghee are warming.
Fish: Anchovy, eel, mussel, perch, prawn and salmon.
Meat: Almost all meats are warming, especially lamb and beef.
Condiments: Molasses, rice syrup, brown sugar and vinegar.
Ageing and cold. As we age, our Kidney Qi declines, the more so if there is ill-health. This makes us more susceptible to cold invasion. Therefore, the consumption of warming foods, especially in the winter, is particularly important for the elderly.
Next week I will share my recipe for Five Flavour Soup which draws upon these principles to warm the body and nourish the kidneys. See you then.
