11 minute read
Food & Dining
Eating In The Season
Choosing the Right Foods for the Time of Day or Time of Year
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by Trevor Sexton, ND, Compass Health Clinic
Chinese medicine emphasizes eating in season, according to the weather within yourself and without. Such as, are you feeling hot or feeling cold? Do you need more heating foods or cooling foods? Local food is a good choice as well because it is most likely in season. Burgers and hot dogs on the 4th of July are actually the worst thing you can eat that day, and watermelon is probably the best thing to eat when the temperature is in the 90’s. This also means you should not be having a leafy green salad and a fruit smoothie on a cold February day. Dr. Letitia Dick-Kronenberg said, “our body adapts to the climate in which we are located within minutes to hours of being there.” Meaning, we do better eating what is local and in season and our tongue will tell us so. ‘Why does that pineapple taste so good in Hawaii, but back home you eat the same pineapple and it just does not taste the same? It’s because our body has adapted to the new climate and so our taste buds tell us whether something is out of place or not, by not tasting as good, or tasting absolutely amazing. Isn’t that amazing? According to Dr. John Douillard in his book, Eat Wheat, the digestive acids in our stomach change with the seasons of the year. In late spring and summer, our acids are weak and need easy-to-digest foods like fruits and veggies, leafy greens etc. As fall and winter come, we should be eating wheat and other grains. A healthy person’s stomach acid will increase in acidity in the winter, allowing for the digestion of more protein from grains, such as gluten, and will also aid in the digestion of meat. As a nation we’ve moved far from eating in season because we can eat anything we want whenever we want it. If I want watermelon in January I can find some shipped from Brazil, but really, I shouldn’t do that. And, the excess amounts of meat available any time allows me to foolishly eat meat between two wheat buns on those hot July days, and then feel even more miserable from the heat. Some cultures have been advocating seasonal eating for centuries. Chinese medicine advises eating in the season and matching your foods to the climate around you. For example, pears are to be eaten in the wintertime because of their cooling effect on the lungs. With respiratory diseases rampant during these months, foods that will nourish the lungs are very important. Joel Salatin, owner of Polyface Farms in Virginia, proposes that there is, in fact, a proper season to consume meat. In a 2007 article he wrote for Mother Earth News, he shared the following: Tremendous money and effort is expended maintaining production anti-seasonally, but meat is best in certain seasons, just as produce is. When are the deer fattest in your area? Going into winter. Forage-fattened beef is also best in the fall. Once the frost has killed flies and sweetened the grass, cows are more comfortable than at any other time of the year. They naturally ramp up their forage intake and back fat in fall to get through the lean, hard winter. On the other hand, spring is when chickens lay enough eggs so there will be extra for raising broilers. Seasonally speaking, it makes sense to eat chicken in the summer and beef in winter. Our modern day agricultural practices have all but eliminated the restraints of growing seasons. We get our tomatoes from halfway around the world. Meat is shipped to grocery stores from around the globe. Strawberries can be enjoyed in Summer, Spring, Winter and Fall. Perhaps there is more wisdom than meets the eye to the Ecclesiastical proclamation of: “To every thing there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted;"
Adapted and excerpted from Please Bless The Refreshments: How to Really Nourish and Strengthen Your Body by Dr. Alan Bradford, ND & Dr. Trevor Sexton, ND
Dr. Trevor Sexton is a Naturopathic Physician and owner of Compass Naturopathic Health Clinic in Show Low, AZ. Visit www.compasshealthclinic. com for more details and information. For appointments or questions call (928) 985-0242.
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Dr. Trevor Sexton, ND For appointments and questions call: (928) 242-8644
1 head of cabbage, shredded or coarsely chopped 4 green onions, thinly sliced 2 packages Ramen Noodles, crushed (discard seasoning packet) ¼ cup sesame seeds 1 cup slivered almonds
In a large bowl stir together cabbage and green onions. Set aside. In a non-stick skillet, lightly brown noodles, sesame seeds and almonds, set aside to cool, then add to cabbage mixture.
Dressing: ½ cup sugar, 1 tsp. dry mustard, ½ tsp. salt, ¼ tsp. pepper, 2 tsp. celery seeds, 3 Tbs. chopped onion, 1/3 cup red wine vinegar, 1 cup vegetable oil
Whisk together all ingredients except the oil. Gradually stream in the oil, while whisking constantly to combine. Combine dressing with cabbage mixture and toss to coat. (May not need all of the dressing) Recipe serves about 8-10, so reduce amounts for a smaller crowd! Recipe from my Mom, Elda Scott, about 1995.
Rediscover Favorite Old Recipes
by Liz Turner, Blue Apron Cooking School
Perhaps you are a bit like me, often turning to favorite recipes again and again. And even though I have literally thousands of great recipes in The Blue Apron Cooking School file, I find pleasure and comfort in pulling out an old stained recipe card written in the recognizable hand of family or friend. Some of these recipes will sit dormant for ages, but then I “re-discover” them, and what’s old becomes new again. I am sharing two such favorites that I made often years ago, and then for whatever reason I quit. Both are side dish salads that are crisp, full of flavor with a bit of Asian flair. Each would be a welcome addition to most any summer menu.
Korean Salad
1 lb. raw baby spinach 1 cup bean sprouts 1 cup sliced water chestnuts 2 hard boiled eggs, sliced or chopped coarsely 5 slices fried bacon, crumbled Toss all in a large bowl and top with dressing.
Dressing: 1 small onion, sliced, 1 cup vegetable oil, ¼ cup sugar, ½ cup catsup, ¼ cup apple cider vinegar, 1 tsp. salt, 1 tsp. Worcestershire sauce
In a processor, blend onion and oil for 2 minutes. Add remaining ingredients and blend for 3-5 minutes
Come have fun in the kitchen with us!
For over twenty years, the Blue Apron Cooking School has been the home to fun hands on cooking classes taught and designed by Liz Turner to make cooking easier, faster and more enjoyable. Classes are back so check out our line up by visiting our webpage.
For more information and updates, please visit www.blueaproncooks.com
more. Chill 2 hours before serving. This recipe is from my sister-in-law, and while I lived in Korea for a while, I never had any thing like this. No matter, it’s good if not authentic!
The Blue Apron Cooking School - fun, friendly, informative classes with something for everyone! Each season brings classes that not only teach cooking techniques and skills, but also introduce new foods and/or ways to prepare old favorites. As always, I’m excited to share them with you.
For more information about the classes, see photos and view the current schedule with class and menu details on the website – www.blueaproncooks.com
Two Locations to Serve You!
151 N. White Mountain Rd Show Low 1425 E. White Mountain Blvd Pinetop
(928) 892-2326
Negimaki –
Japanese Flank Steak & Scallion Rolls
Shary Kopp of Classic Cookware in Show Low shares a couple of her current favorite summer recipes.
Ingredients
• 2 lb flank steak • ½ cup coconut aminos or regular soy sauce • ¼ cup sugar (I used Swerve brown sugar) • 5 tablespoons rice vinegar • 16 scallions – trimmed to about 5 – 6 inches and cut in half. • 1 tablespoon sesame seeds toasted
Instructions
Place the flank steak on a spill-proof vessel and put in freezer until firm, about 25 – 30 minutes (this makes slicing much easier). While the meat is in the freezer, add coconut aminos, sugar/swerve and vinegar in a small sauce pan and bring to a simmer over medium-high heat. Reduce to medium and simmer until the sauce has reduced to about ½ cup. Remove from heat and divide the sauce (½ for basting the raw meat and ½ for serving). While the sauce is reducing, place sesame seeds in small Remove the flank steak from the freezer and cut in half. Starting at the narrow end, slice about 3/8 inch thick slices on the bias against the grain (crosswise and slightly diagonal top to bottom). You will need at least 24 slices for the rolls. Any left can be rolled or skewered. If you are going to skewer the remaining flank steak, it is best to soak skewers in water while you are prepping.
Once the flank steak is sliced, I like to take a quart size zip lock bag and cut the sides top to bottom on both sides, leaving the bottom of the bag intact. Open the bag and place a piece of the flank steak inside. Using a meat hammer/mallot, glance the meat with a downward and sideways motion to thin the meat. Repeat until all of the flank steak slices have been thinned.
Get the grill going while you are rolling the negimaki rolls. Turn the grill on high and close the lid. Take 3 slices of flank steak and lay them side-by-side, overlapping very slightly. You should have a 4X6 inch (roughly) rectangle. Arrange 4 halves (2 scallions) on the short side, with the white ends extending about 1/8 – ¼ quarter inch over the outside side of the meat rectangle. Carefully roll the meat around the scallions and ‘close’ by skewering with toothpicks (I use 3 – 4 toothpicks). Set on a sheet pan or pyrex dish. Repeat with remaining flank steak slices. I had a lot of steak slices left over, so I skewered what was left, snaking the thin pieces of meat onto the skewers. Take some of the awesome sauce we just made and brush onto the top of the rolls.
Place sauced sides down on the grill and baste the top of the rolls. Let cook until grilled/charred, about 5 – 7 mins. Turn and cook another 5 – 7 mins, or until internal temperature reaches 150 - 155⁰. Remove to a serving platter and tent to rest about 5 minutes.
Drizzle the reserved awesome sauce, sprinkle toasted sesame seeds and serve. I like my Baby Bok Choy - Cucumber Salad as a side to this dish.
Baby Bok Choy – Cucumber Salad
Ingredients
• 1 baby bok choy – end trimmed, segmented and rinsed • 1 english cucumber – peeled, cut ½ lengthwise and seeded • 2 – 3 tablespoons avocado oil (grapeseed or olive would work here too) • 2 – 3 tablespoons rice vinegar • 5 – 10 drops of toasted sesame oil • pinch of salt, pinch of fresh ground black pepper • ¼ teaspoon Japanese 7 Spice (I like Spice Hunter)
Instructions
In a medium size bowl, whisk the oil and vinegar. Add the sesame oil, salt, pepper and Japanese 7 Spice and whisk to combine. Set aside.
Peel the bok choy pieces like a celery stalk. I cut the greens off and set those aside. Slice the white ends about ¼ inch slices and add to the bowl with the vinaigrette. Slice the peeled and seeded cucumber to about ¼ inch slices and add to the bowl.
Take the green tops of the bok choy and stack them (much like you do with basil to chiffonade). Roll the greens stack and slice thin rolls. Cut the rolls in half and add to the bowl. Stir to combine and refrigerate until ready to serve. For serving, remove from refrigerator and give a quick stir.
Shary Kopp appears courtesy of Classic Cookware in Show Low, your local Everything Kitchen Store. For more information, visit www.classiccookware.net or call (928) 537-7687.
