energetics of food

How to make your own nut milks — A healthy alternative

Why We Need A Substitute

Undoubtedly, you have heard the true story behind milk products; of enslaving animals, keeping mothers continually lactating by inseminating them to perpetuate lactation, and then stealing the babies away who would then suckle the milk made by their mothers for them. This statement is not an exaggeration and no part of it engenders a product fit for human consumption. In this day of awareness, how can we lessen the suffering in the world by our actions? And how can we continue not to? Every small kindness builds to become part of the solution, benefiting others and ultimately, oneself. Animal derived milk has a density that is not suitable to humans, engendering phlegm dampness turbidity that accumulates in the body and contributes to a myriad of disease conditions, a large category of which are known in the West as food allergies. A good nut milk recipe and switching from animal sources is one such simple, compassionate way with far-reaching benefits.

Photo Credit Healthista

The ‘Actions’ of Food and Why Almonds Are So Beneficial

In Chinese dietary practice, the overall properties and energetics of foods are always considered rather than individual constituents and compounds of nutrients. Foods have a direction they encourage Qi to move and channels they have affinity for, as well as seasons and conditions for which they are most suited. Almonds, as an example, are ‘sweet’ and ‘neutral’ in flavor and thermal property, entering the lung and the large intestine channels. Almonds moisten the lungs, treat panting and shortness of breath, and free the flow in the intestine to amend constipation due to factors of dryness.

Why to Soak Almonds Nuts

Like grains, nuts contain phytic acid which serves as a defense to deter predators and thus allows a plant to grow to fruition. Soaking nuts helps to neutralize enzyme inhibitors and rid phytic acid, enabling digestion and absorption of nutrients in the nut. Once nuts have been soaked in warm water the skins are also more easily peeled off. Adding a small amount of salt while soaking helps further in neutralizing enzyme inhibitors, removing tanic acid, and accumulated traces of dust. It is not recommended to reuse residual water from the soaking process.

Nut milks in boxes have a lot of carbs, sugars, and contain thickeners. If the nuts are not soaked, which likely they are not, there is phytic acid. A box is better agribusiness than supporting the animal milk industry, and healthier, but homemade nut milk is simple to make and of excellent quality ingredients, so you know what you are getting.

Elemental Changes - Asheville Acupuncture and Oriental Medicine

2 cups skinless Almonds, Macadamia, Walnuts, etc.

3 Tablespoons of Raw Honey

1 teaspoon of Vanilla Extract

1 teaspoon of Almond Extract

1 teaspoon Sea Salt (optional)

Warm filtered or spring Water

Elemental Changes - Asheville Acupuncture and Oriental Medicine• Soak almonds overnight in warm water then pour off excess water and process to a smooth paste in a food processor.

• In a 2 quart glass container mix this almond/nutty paste with the other recipe ingredients and enough filtered water to fill the container.

• At this point if you have a nut milk bag or cheese cloth put this mixture into the nut bag or cheese cloth. Allow the nut mixture in the bag to sit in the refrigerator for 2 hours before  squeezing the liquid from the nuts.

• Cover the milk in a glass or earthenware container and transfer to the refrigerator.

Makes 2 quarts • Shake before serving • Drink at room temperature Use nut milks as you would animal derived milk, the consistency may require variation, and substitutions to suit individual tastes are encouraged.

Please share your results and this post.

Healthful Best Wishes to All!

 

Posted by Wendy in analytical

Burdock

Medicinally, burdock root, leaf, and seed are quite different. In traditional Chinese medicine, Niú Bàng Zǐ 牛旁子, or the dried fruiting seeds of Arctium lappa L., are collected in early autumn and then sun-dried. These seeds are the primarily used part of the wild burdock plant in Chinese medicine, having an acrid, slightly bitter flavor and slight cold nature that goes to the lung and stomach meridians. Niú Bàng Zǐ yields, in decoction, significant antipyretic and antibacterial effects that detoxify various conditions.

BURDOCK ROOT

WILD BURDOCK ROOT

Wild burdock root, known as gobō 牛蒡, was introduced to Japan from China around 940 AD and has been eaten as a vegetable since. Burdock root assists in lowering blood sugar and cholesterol. It reduces the accumulation of food stasis, phlegm, toxins, and waste in the body from constipation. Burdock root is considered useful in preventing and treating stroke and some cancers, and contains a range of B vitamins that make it beneficial for buffering the liver. Burdock root can be added to stir-fries, made into pickles and condiments, and has an enticing texture.

Posted by Wendy in analytical

Fall Foods to Cultivate Health

✍️Wendy Brown, Lic. Ac.



With chill in the air it is of particular importance to recognize our need for nourishing foods. Along with the cold, autumn brings the seasonal influence of dryness. Fall is a time of contraction; when our bodies and the natural surroundings tighten and contract to maintain warmth. Rather than salads, raw juices, and foods that are chilled, which appeal in summer and late summer seasons, in transitioning to fall it becomes essential that our food be nourishing, grounding, and that it secure warmth within.

eating in autumnIn fall we build our bodily stores for winter. Nuts are good food and whole grains such as millet and sweet rice are a must. Paramount in autumn are roasted root vegetables such as parsnip, sweet potato, beets, turnip, rutabaga, leeks, and carrots, which provide nourishing starches, vitamins, build protein-rich stores, and offer a balanced warming nature that is especially beneficial now. Winter squashes offer similar nourishment to that of root vegetables. Cooking methods of roasting, stewing, sautéing, and mashing offer plenty of versatility in the preparation of root vegetables and winter squashes. Ripened pears and persimmon are autumn’s perfect medicinal fruit offerings which nourish and replenish the yin of the lungs and stomach, bringing balance to the effects of seasonal dryness.

With there always being a fine line between nourishing and clogging the body, it is best to keep food portions reasonably light and to cook everything well now, and throughout the upcoming more inactive season of winter to therefore enhance digestion. Nourishment from food is the source of strengthening Wei Qi which wards externally pernicious wind invasion and prevents colds and flu from setting in. This is now the time to reduce coffee and other stimulant foods. In the phase of autumn, slowing down, building reserves, and grounding for the eventuality of winter, we remain in rhythm with the expectations of the season, and continue regardless of the excesses of the season, to cultivate good health and wisdom.

With all best wishes for

good health and well being

Posted by Wendy in analytical