Skrei, the much loved Norwegian Arctic Cod

Posted on February 22, 2012 by bodilpm

Fishing fleet waiting to go out early 1900

“Once a year a miracle takes place in the Arctic Ocean. Between January and April the Norwegian coast is the scene of one of nature’s most magnificent events. From the enormous, nutrient-rich grazing areas in the Barents Sea in the north, the arctic cod arrive by the millions, migrating into the spawning fields along the wintry coast of Norway to carry on their family name.” so states the website Seafood from Norway.   Skrei, the Arctic Cod is a type of Cod fish all its own. Spawned along Norway’s northern coast along the spectacular Lofoten islands, above the Polar Circle, the baby Skrei find their way back to the Barents Sea, some of the cleanest waters left, where they spend 5 years maturing, reaching 30 Kg or more as adults. As  ”teenagers”, they return to Lofoten to start a new generation.  Skrei, by definition a Winter foods, is a delicacy  and I miss it. Practically every part of any  cod fish can be eaten and is, but especially the Skrei, everything save the skin and bones, which one of course can make broth on or use as fertilizer for the fields. I remember many a meal enjoying sauteed cod liver, roe and tongue served as delicious additions to a poached cod meal. Cod has a delicate flavor that should not be overpowered by other flavors when preparing it.  Interestingly it seems that Atlantic cod has a slightly better nutritional profile than Pacific cod in that it contains vitamin D. The best, most nutritious cod liver oil, in my mind anyway comes from the Skrei. So as you see this is my own ode to the cod.

Large Skrei

Even the ancient sagas describe the Skrei. Already during King Øystein I Magnusson’s rule (1088-1123), every fisherman in the north had to pay 5 Skrei yearly in taxes. It was an export article even then, so in the end the king could fill his coffers.  In the 1600 the well known Norwegian poet and writer, Peter Dass, a Lutheran clergyman, wrote the epic poem ”The Northland Trumpet”, which describes the land, the animals and the peoples who live in these northern regions. He also wrote verses to the Cod and the Skrei and the importance they had for the survival of the coastal people. In my family, being from the islands north of Lofoten and from a long line of hardy fishermen, who fished cod in the rough seas from open boats, Peter Dass’ poems were oft quoted, cod frequently eaten and both have formed the rock bed for my love of that land.  Eating fish brings health, improves brain function and is thought to help in the fight against Alzheimer’s. Cod fished along eastern US is on a watch list. Norwegian cod appears in a different situation now than before.

Cod mock Bourgogne

Realizing the other day that the Skrei must be arriving at its spawning grounds just now, made me hanker for a good cod meal. I will have to satisfy myself with regular cod, since Skrei is hard to find where I live.  The only Arctic cod I could find was already seasoned and no one messes with my fish. I already had an adapted recipe “Cod moch Bourgogne” in mind that sounded delicious. Personally speaking, I will take cod over salmon any day, provided it is fresh and by fresh I mean just caught, which of course these days is a near impossibility unless one knows someone who fishes. But during my growing up and later summering on Cape Cod, we could buy fish from the boats and it has spoilt me for life. I therefore often resort to frozen cod and also halibut, provided I can get either Norwegian or Alaskan brands.  With good brands you know the fish has likely been processed and frozen within hours of being caught. It comes down to reading labels.

Cod drying

In Norway significant parts of the catch is dried and/or salted for export.  Many in the north fish cod for their own table or buy it and dry it right outside their houses in the clean northern air for use later for for example Lutefisk, the single most extraordinary dish to come out of Norwegian cuisine. Songs are written about Lutefisk and it is regularly mentioned in the Prairie Home Companion in the same breath as Norwegian bachelor farmers and their socks. As a child visiting my grandfather, I loved munching on dried cod, we called it northern chewing gum. We’d just walked outside and cut ourselves a sliver. Cod is delicious served poached, lightly sautéed, as fish and chips, slapped as a burger between two pieces of bread with lettuce and tomato or prepared in more exotic ways.  Right as we are speaking they are having a Skrei Festival a number of places up there north and I am envious.

Cod drying on a traditional rack near Myhre, Vesterålen

Myhre

 

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Medicinal Wines for Health and Cooking

Posted on February 15, 2012 by bodilpm

Medicinal Wines and Cordials

The use of Medicinal Wines goes back  thousands of years. Historical Manuscripts have been found to document medicinal wine making from ancient China, Egypt, Rome, Europe, etc. Even Hippocrates himself had a favorite medicinal wine. It was also discovered early that fermentation was not only a way to preserve foods, in fact that the fermentation process in itself had healing qualities.

The process of preserving medicinal plants in alcohol, making medicinal wines either means making a wine or a shrub (a drinking vinegar) from scratch, as in proper wine making or it could mean just soaking the chosen plant material in a chosen alcohol. In Chinese Medicine there are hundreds of recipes for medicinal wines and cordials. See Chinese Wines and Elixirs by Bob Flaws. In her Youtube video Honora Wolf also of Blue Poppy, shares her vast knowledge about Chinese herbal medicine and medicinal wine making.

Lavender & herbed vinegars

Even ales or beer could be Medicinal: Nettle beer, Spruce beer or Heather ale. Some years ago when I was visiting my daughter who at the time was living with her family in Torquay, Devon, England, I had a chance to walk around the charming town of Totnes near by.  There were a couple of used book stores and lo and behold I found several older books on the medicinal plant tradition in England. One book ”Country Wines and Cordials” by Wilma Paterson describes one recipe; ”Kings Cup”, under the herb Hops.  Hops found in regular beer and is a medicinal plant with sedative properties used for anxiety, sleeplessness, tension, etc.  However this recipe puts an interesting twist on it; 1 quart strong Scotch ale, 1/2 pint brandy, 1 pint water, 4 oz brown sugar, 1 lemon, cloves, cinnamon, ginger and nutmeg to taste and finally 2 slices toast. Dissolve the sugar in the water and slice the lemon into it.  Let stand for 15 minutes, then add cloves and cinnamon, pour in the brandy and the ale and stir well.  Place the toast into it and sprinkle the ginger and nutmeg over it.  It does not say this concoction was to be used for, what ailment, only that it is best drunk either warm or iced after dinner.  I would surmise one would have no trouble sleeping after consuming this.

Several years ago Celebrity chef, Hugh Fearnley Whittinstall entertained people in Britain with his TV show  – A Cook on the Wild Side. An avid campaigner for real foods, he zig zagged Britain in 1995 and 1997  on either a scooter or in a small boat loaded with a kitchen and cooked only foods he found in hedgerows, meadows and  along the coastline.  The series was later made into book form and has a section on Country wines – A toast to the wild. Mr. Whittingsall now owns River Cottage in Cornwall, where he runs a well-known school on Whole Foods cooking.

Periodically over the years I have made my own version of dandelion wine. I simply take a bottle of reasonably decent white wine, pour it into a sterilized quart jar about 3/4 full. (Be sure to cool the jar completely) Over the next period of time gather clean, fully flowering dandelion flowers. Don’t pick flowers that have been sprayed are found along a road or a place cats and dogs frequent.  Put the flowers in the jar as they are gathered until the jar is reasonably filled.  Shake it from time to time and let it stand till October, November.  Then take one shot glass of it after dinner daily until there is nothing left.  The flavor is slightly tart with a faint bitter undertone and feels quite invigorating. in China the whole plant is used, in the West either the leaves or roots, depending on the health issue. Dandelion is tonic, good for the liver, diuretic and anti inflammatory and mildly anti microbial. The flowers would have some of these qualities also. For a couple of herbal cooking wine or alcohol recipes check this.

Old Apothecary

To make a more proper extractions, take a class or consult with a herbalist.  There are also excellent books on the subject, like herbalist James Green’s book The Herbal Medicine Maker’s Handbook.

 

The information in this blog site is meant as information only and does not mean to take the place of proper Medical Advice.

 

 

 

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An Ounce Of Prevention

Posted on February 8, 2012 by bodilpm

Chicken Soup

Or as someone once said during a discussion about health; ”you pay up front or you pay later” and that can be true when it comes to health also, but not always. We are in the traditionally worst month for flues and colds and the “ounce of prevention”, as in being prepared means one can help oneself if the worst happens.  We are surrounded by people who are ill, but if we follow directions for hand washing, coughing/sneezing and careful about touching public surfaces and have a good immune system we may whether it fine. Viruses whizz around us all the time, communicate with other viruses, mutating frequently, and it may not be possible to avoid getting on a collision course with them. If the worst happens and we are ”hit” we don’t want to spend days in bed, when there is too much to do and the boss keeps harping “when will you be back in the office?”  Well to use a metaphor from an old fairytale, one can sing like the grasshopper all summer or prepare like the ant. :D

Here is a recipe for Chicken soup that will help if you do succumb. I have already described baked pear for a sore throat and miso soup with green onions for a cold with a headache, there is much you can do for yourself even with your food choices. What we know from Western Medicine is that most colds and flues are viral and not bacterial. Raw garlic for example is antimicrobial. One can for example crush/mince garlic and steep in olive oil and use uncooked on bread.

If one takes “a leaf” from Chinese Medicine view of colds and flues, not all colds and flues are quite alike. Oh, you say to yourself.”she’s going to go and make it complicated again”, relax. Understanding the difference between “hot/warm” and “cold” symptoms can give us a better understanding of what to do and what not to, to make oneself feel better, if we can deal with ourselves or if it is time to seek help. Hot symptoms  are; fever, sore throat, sweating, while “Cold” symptoms are: feeling cold and shivering. You want to cool ”hot” symptoms and warm “cold”.  Examples of heating foods are: Cinnamon, ginger, garlic, star anise, squash, peppers. Adding spices and serving foods warm is warming. Cooling foods are: bamboo shoots, banana, clams, crabs, grapefruit, salt, seaweed, pear, peppermint, wheat, mango.  Serving foods room temperature on the cool side, not iced reduces heat. Too much of a good thing can flip things around.

Elderberries

A good warm toddy can be made by heating (not cooking) pure berry juice diluted, add 1 tbsp Elderberry concentrate and 20-25 drops of Yarrow.  Both are good for colds. Juices don’t contain much vitamin C, but are high in anti-oxidants. Ginger tea is great if feeling cold and shivery. Lemon Balm, a cooling diaphoretic makes a great cooling tea to feel calm and cool down a little. There are of course great formulas to make the whole thing go away much quicker.

Yarrow

 

” …… Bodil gave us her own custom-made formulation of herbs, and while my coworkers fell ill for 3 solid weeks, my wife and I returned to health in less than a weekend!!”
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Taking a Lesson from the Past

Posted on February 1, 2012 by bodilpm

Chicken with cinnamon and saffron

It is interesting to note that when it comes to health and wellness it is common to focus on entirely on new inventions, new approaches to treating things, new medications and so on. In other words as long as it is new, it must be best. Of course it is true that new discoveries, new ways of looking at things or new ways of connecting existing information has huge value, but we rarely stop to look back to where we came from for solutions to whatever problem we are facing. Always focussing on what’s new makes many jump again and again to whatever is newest and not give what they are already trying time to work.

A few weeks ago as I was scanning through New Scandinavian Cooking I found another recipe I wanted to try “Medieval Saffron and Cinnamon Chicken”. It sounded unusual, but like another perfect recipe for a cold winter day. It is just yummy with a delicate flavor, a lovely texture and is perfect served with a side dish of cooked greens. If you insist on a salad, I would suggest a mix of arugula or rocket as it would have been called back then and still is in parts of the world, pea shoots , a few baby dandelion leaves and some coarsely chopped parsley, all served with a balsamic vinegar or perhaps lavender infused vinegar dressing. These greens would have been available and appropriate for the Medieval times. But, but, but ”….. salad should not really be eaten in the winter” some of you remind me I have stated.  Yes,  true, but the main dish is energetically warm enough to maybe balance it out and I did say “if you insist”.

Saffron you should know is a herb with great long history in Asia and in the East, in England they used their variety. Saffron, the stigmas from the crocus flower, is very expensive dues to laborious harvesting, was used medicinally more in past times. Cinnamon, known from the beginning of time is used in Chinese Medicine and considered Pungent, Sweet and very Hot, warming for internal cold signs.  Cinnamon affects the Spleen, Kidneys and Bladder. Now it is viewed as helpful in regulate blood sugar among other things.  Star Anise, also in the recipe, is considered pungent, warm with a rising energy. It warms the stomach, helps digestion and can be good for colds used in a tea. Raisins are sweet, neutral and sour. They are tonic to the energy and the Blood and affects Lungs, Spleen and Kidneys.  Chicken also is warming, has a sweet taste and is a tonic for Liver and Spleen.

The fact that my practice concentrates on the use of herbs and formulas according to Chinese Medical theory, does by no means mean that I am not familiar with the history and use of Western Herbal traditions.  In fact, I had been intrigued with herb gardens, herbalists and herbal use in earlier times from way back, before I went to school to study Chinese Medicine and later through research and reading, books like “A Garden of Herbs” by Eleanour Sinclair Rohde.  This book describes many types herb gardens and use of herbs as a result from Europe in past centuries.  One chapter is about salads or salets as they were called.  In this chapter I read that king James II‘s (16th century) head gardener was of the opinion that a salad should not have any less than 35 ingredients or it was not worth much.  Wow was that an eye opener and has stuck with me ever since. But of course in those times they grew and ate many plants we now think of as weeds. They could not run to the store for a missing ingredient, but walked to the garden or the wild to pick what they needed for making a salad or vegetable dish. During WWII my family survived, as did many in Europe with the help of our wild friends; dandelion, nettle, chickweed and chicory.

During this early phase of my interest, my son was getting married and he asked me if I could possibly make a flower salad for the two of them for the wedding dinner. He had heard me talking about a recipe from Sinclair Rohde’s book, but alas it was the wrong time of year for it or I would have done it. But more about wild foods later when winter is over and things start to grow again, suffice it to say that I just love the fact that we are eating history, when we cook real, whole foods.

I continue to be amazed at the idea of consuming manmade, laboratory concocted foods. It is a modern concept that in my mind is the least compatible with good health.  Call me a ”real food” snob, I won’t mind at all.

 

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February, the Month We Need Our Immune System in High Gear

Posted on January 26, 2012 by bodilpm

 

Astragalus, Shiitake and Maitake mushrooms

Well the year is off to a roaring start it feels like and February the month that Colds and Flus most likely hit the peak is fast approaching. In our area, around Washington DC, we have been relatively lucky so far, but we don’t have a minute to waste to make sure our Immune System is working well for us.  Of course we should have started worrying about it  early last fall, because retrofitting the Immune System on short notice is not so easy. There is also a difference in building it from the ground up and activating it and activating something that is on empty, well …. The things that build the immune system are; enough sleep on a regular basis, healthy whole foods with variety, exercise and activity, stress release and social activities. In other words a balanced life. Laughing de-stresses us and raises endorphins, exercise also. Sleep lets our brains decompress and defragment, proper foods with key nutrients build our bodies and its systems directly.  Key nutrient are; vitamin A, B, C, D, E, Zinc, Flavonoids in berries, fruits and veggies, Omega Fatty Acids. (Salmon cakes), and all the other vitamins and minerals.  For a fuller list of nutrients in foods click here. Many vitamins and mineral need each other to get properly absorbed. This means eating  real, whole foods,  preferably organic. Without them your body systems simply won’t get built, can’t operate or cooperate for that matter.   Herbs like Astragalus, Schizandra, Siberian Ginseng, Rishi and Shiitake mushrooms (immune building) and Echinacea and Yarrow (immune stimulating) (We are not really talking antimicrobial here, though some of these herbs have antimicrobial effects as well as other health benefits) can help. There are of course other herbs and formulas. A trained herbalist would  know which formulas would be a specific and targeted  approach for you.

Echinacea augustifolia

We know things aren’t always in balance and making a radical change is hard for many, but if we start somewhere and then add things as we go along it will help. So if you are stressed out, don’t eat well, don’t sleep well, can’t find time to exercise, don’t have time for friends, just start by taking one step. Begin by cutting out fast foods, junk food or whatever your personal vice is, it means a little planning perhaps, but you have started on the road to better eating.  Then just add more good food habits along the way. Take a walk, however brief on your lunch hour, it is a start.  Look up from work, get out of the chair every 20 min. to 1/2 hour, breathe, stretch and walk around the office if you don’t think you have time for a class. Hug a friend, have a good belly laugh, get your kids to help with dinner and use the time to talk about how their day was, what their concerns are, laugh more with them. etc. Go to bed 1/2 hour earlier and add another 1/2 hr. again in a week or two. Once you are sleeping better the sacrificed time is worth it.  If you still don’t sleep properly, get help. Find a stress release protocol that works for you. If you are depressed or have unresolved health issues, get help from your doctor or a herbalist or other practitioner. Consider a massage or a session with energy bodywork. If you aren’t taking care of your self, who will?

If you need to take supplements to boost vitamin, mineral and other supplement intake, buy the best quality you can afford. Best are those from whole foods, they absorb at a better rate. All supplements are not created equal, some pass through your digestive system partially digested. And if disaster strikes and you do become ill, have a protocol on hand so you can start dealing with it as quickly as you possibly can. Time counts here, a few hours later the viruses have dug in deeper and are harder to get rid of, for real.  A trained herbalist will know which you should keep on hand.

The viruses want to stay alive just like you, its either YOU or them. So …. here is to your continued good health.

Recipes: Salmon cakes - – -  Sardine Pate with Greek Yogurt - – - Sardine Pate with Tahine -   

Posted in Chinese seasonal Cooking, Cooking with the seasons, Healing Foods and Dishes for Fall, Healing Foods and Dishes for Winter, Medicinal and Herbal Cooking Wines and Vinegars, Traditional Chinese Herbal Medicine, Traditional Chinese Medicine, Uncategorized, Whole Foods Nutrition | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Good Old Fashioned Winter Stew With A Twist

Posted on January 18, 2012 by bodilpm

 

Hearty Stew with a Twist

 

I found a Scandinavian recipe website not long ago that I like especially well. Among the recipes was one for Hearty Hunter’s Stew.  I suggest using bison or good quality beef, but the original recipe calls for wild game such as moose, elk or venison, which is more readily available there. My Stew with a Twist

The Norwegian moose (elg) population has to be culled periodically, according to stringent State laws, like deer here, to keep balance in the eco system and to provide optimal living conditions for the moose.  They have virtually no natural predators any more. In Norway there are vast natural wilderness areas with the right habitat for the moose to roam in.  But of course they love the back yard fruit trees. I remember sitting on the front patio at a friend’s house one summer evening some years ago and suddenly hearing a moose lady give birth close by just below a steep rock formation. I must admit it was very exciting.  I had the greatest sympathy for her.

In Chinese Medicine meat is considered a necessary nutritional source, though they eat it less frequently and in far smaller portions than is currently consumed in the West.  For me growing up meat was also served in very small portions and not every day, because it was expensive. I wonder sometimes if the huge portions of meat served here is not a remnant from the fairly affluent classes in northern Europe of times past, where the rich ate meat and the poor grains and vegetables. Cottage Gardens. I remember the steak I met up with at my first restaurant meal when I came here seemed more than enough to feed one person for a whole week.  Some of us may remember the 1963 movie Tom Jones . Better than the plot, I remember the gluttonous eating Tom part took of. This stew will put a smile on your face similar to those seen in the guests at Babettes Feast.

In Chinese Medicine all meats, like all vegetables are not equal. Beef in neutral and sweet and is the most Yang of the foods. It is energizing and a tonic to the Blood. Lamb is also warm and sweet and tonifies the Spleen and the Blood. It is considered especially good for women in the childbearing years. Chicken is milder again but also tonifying and energizing.  Pork is neutral, sweet and salty and besides being energizing also lubricates dryness.  So this stew is energizing, warming and a good cold weather food and the herbs adds to it.

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Eating Lighter After The Holidays

Posted on January 11, 2012 by bodilpm

There is so much to share with you that I feel like I should have probably gotten this to you last week, but first week of January always gets a bit busy. Having survived the holiday festivities with all the delicious foods I am sure you like me feel the need to lighten up on the calories a bit, but of course not lighten up on the nutrition. We need good nutrition whether it is Sunday or middle of the week.  Here is where the dish called Kicharee comes in of which there are several variations.  Here is mine. Traditionally Kicharee is served more soupy.  Personally I buck the tradition and like it a little firmer and drink some extra water at some point.

Kicharee served with greens steamed over stirfried spring onions, garlic and oyster mushrooms

I first came across Kicharee, also called Kichari or Kichadi during my first year of study with Michael, L.Ac. OMD, AHG and Leslie Tierra L.Ac., AHG who run the school East West School of Herbology in Santa Cruz, CA back in the early 90ties and fell in love with it.  Kicharee is made with green mung beans, traditionally served with white Basmati rice perhaps also with cooked or steamed vegetables. It is considered by some to be  India’s comfort food, has very deep cultural roots.  It is often talked about as a Spring food. It digests quite quickly,  does not leave one feeling stuffed. Kicharee provides a balanced vegetable protein, is considered an effective way to detoxify and purify the body in a balanced way, it is balancing to the Yin and the Yang. Kitcharee is a restorative dish that may be eaten for the three meals per day for several days during a cleans, fast or after long illness. Mung beans, though it has a neutral energy is not really considered a Winter bean, that might rather be the Adzuki bean, but given that a very mild “cleanse” if you will might be good after all the heavy foods of the last few weeks, I would go with the mung bean and have it for a couple of days at least for one meal a day. At the transition of Spring in March, I might become serious about eating Kicharee.

Cabbage Soup

Another cleansing, low-calorie dish which is helpful in weight management is cabbage, which is indeed a fall and winter food   Of course it depends a little on what extras you put in or with it.  Cabbage soup for example is a dish native to a number of cultures. In Russia it is called, Shchi, in Norway where it also was a staple it was called Kålsuppe.  Cabbage was cheap and plentiful, as were potatoes and carrots. It was a staple in Northern and Eastern Europeand when times were tough and  eaten often.  According so one source the cabbage was brought from Asia to Europe 600 BC by the Celts. In Asia cabbage has roots going back 4000 years. The Romans loved it and also the Egyptians. We are literally eating history.

Nutritionally cabbage is high in vitamins and minerals and very low in calories. If it is made with a little care cabbage soup is also delicious. Another Norwegian dish which is traditional and most Norwegians hanker for when the weather get colder is Får i Kål, Mutton ‘n Cabbage and of course Sour Kraut another winter staple with healing qualities.  I grew up with cabbage soup, Sour Kraut and mutton ‘n cabbage, because these three dishes have deep roots culturally and will as many Norwegians shred and steam plain cabbage and make meal of it with just a little butter, salt and pepper.

Whether it is Kicharee or Cabbage soup, these dishes are easy to make, delicious and nourishing to body and soul.  I think I will take some sour kraut of my freezer today and try it with my leftover kicharee. lol

 

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A Glimpse Into The Medicines Of The Past

Posted on January 4, 2012 by bodilpm

 Of course I was going to share the following with you last week, that being the “lull” between the two holidays, but I got so excited about re-creating my Kruska porridge and completely forgot. Some weeks ago a friend, who owns an old farmstead in WV, found this old cigar box with four medicinal remedies in their barn.  This medicine box is probably ca. 1930 and was likely similar to those commonly kept in many homes.  This was a time when running to the Emergency room was not an option in many areas and one needed to be prepared to take care of oneself at home. I personally remember a time when  all you got from the pharmacy, drugstore, was plant based.

These were the remedies one had on hand to help with life’s common health issues; headaches, muscle aches, colds, bronchitis, constipation, head lice, etc.  All possible problems if you lived on a somewhat remote farm.  I would speculate that this farm family had children.  Someone in the family had problems with bronchitis, possibly whooping-cough. The child or children were school age and picked up head lice at school. Both these issues were not uncommon and still are for some.  The farmer and his wife worked very hard and had probably reached the age when they struggled a bit with arthritis.  So there you have it, a little “fictionary” story to go with the medicine box.

When I came to the US, vegetable Catharctics were no longer available, but most of us kept a bottle of Ipecac handy for the possibility of needing to purge someone. The ingredients in the box are; extract of Colocynth, extract of Hyoscyamus, resin of Jalap, extract of Leptandra and resin Podophyllum.  This cathartic was probably used as an emetic and combines purgative herbs with herbs that will ease cramping. I would speculate it was used not only if someone had swallowed a poisonous substance, but was also possibly used with bronchitis and Whooping cough to expel phlegm. Manufactured for the Montgomery Ward Company.

Quinine Sulphate  is of course a great malarial compound.  But kept in a home remedy kit, it was most likely  used as the label says for high fever, intermittent fever and might possibly also have been used for arthritis. Quinine is derived from the bark of the Cinchona tree. Manufactured by Norwich Pharmacy Company, Norwich, NY.

 
 Before there was Vic’s Vaporub there was Musterole. Developed around 1905 in Cleveland, OH Musterole contains oil of Mustard seeds.  Musterole was used for ; Chest congestion, simple headaches, cough due to colds, muscular cramps, simple neuralgia, Chilblaines, frostbitten feet.  Manufactured by the Musterole Company, Philadelphia, PA.

 This container of Paw Paw was specifically written for the man who owned the farm where the box was found.  It does not indicate what part of the PawPaw it was. The fruit is laxative; leaves, bark, twigs and seeds can be used as an insecticide, i.e. for head lice.  The box indicates no dosage.  Asimina Triloba has been found to have other medicinal properties. Manufactured by Johnson & Johnson.

 

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Breakfast the all-important meal

Posted on December 28, 2011 by bodilpm

Kruska, whole grain hot cereal

I have been thinking a lot about breakfast lately. I got into it because I found a chapter in my “Red Checkered Cook Book” (Google should translate) on breakfast porridges in a special health section I hadn’t noticed before.  These were in addition to the already healthy ones in the breakfast porridge section. I realized there were many more choices than the ones I was familiar with which as they say also give exercise to your teeth. Growing up, if we didn’t have hot porridge with a dab of butter and milk or buttermilk or Kefir, we had whole wheat bread or Wasa type bread with a little butter, perhaps some cheese, or a salami type sausage or cured shaved meats like fenalår. On weekends the spreads would have greater variety and might include pickled herring, mackerel and perhaps a soft-boiled egg, etc.  With it was always served slices of cucumber, in season tomatoes, an apple or a carrot.  It “set you up” for the day. No one got sweet cakes or buns (except on special occasions) or pre-sweetened cereals were not known. On summer vacation at the coast, we might have fried freshly pulled little fish.

There is a Russian saying that I will paraphrase; “How can you expect to do a days work if you don’t have the fuel to last?”  All Peoples around the world have had their varieties of  healthy Traditional breakfasts.  In China depending on the region, breakfast might be a rice porridge, jook, cooked with different herbs, or in other regions cooked rice with a variety of meat, fish or vegetable side dish.  In the Philippines it could be fried rice and eggs, sunny side up.  In Brazil, depending on region, the root vegetable might be cassava yams served with a meat, cheese, vegetable and/or fruit dish. The English had their Full Breakfast with Black Pudding.  The Irish migh substitute the pudding with White pudding.  The Inuit and other circumpolar-Peoples, where cereal grains did not grow, had their, raw, frozen perhaps dried meats and fish from the wild, perhaps supplemented with roots, seeds, berries and green plants all depending on the season. Wherever people lived Breaking the Fast with appropriate nourishing foods was important.  How was one to survive and do a days work, whether it was hunting, going commercial fishing, being a lumberjack, or office worker. It doesn’t matter, what matters are the choices, the amount of calories, and the portion sized pared down to what we need, depending on our age and the type of work and physical activity we engage in.  We all need nutritious, quality foods, not empty calories.

You can’t imagine my huge surprise when I came to America in the 60ties and realized what people considered breakfast foods at that time; cakes made with refined flour, lots of sugar and cereals with more sugar. I had never before had dessert for breakfast.  Much has changed, but the commercial foods remain much the same. The other day a Facebook friend relates overhearing a child say to its mother; “Tomorrow I want sugar for breakfast”. I think I will stick with my old-fashioned choices or have a vegetable omelet.

I eat 1/2 cup cooked cereal with a very little fresh cut up or dried fruit/berries and a few nuts; 3 almonds,  1 1/2 crushed walnuts, etc.  That is my whole breakfast.  If you eat additional things, you will need to adjust the amount of porridge, considering your size and the amount of physical activity you do during the day.

Porridge Choices.

Kruska hot multi-grain porridge, Buckwheat or Kasha porridge, Millet porridge with apricots, Ground Whole Wheat porridge with Flax seeds, raisins and figs, Rice porridge, congee or Jook *.  There is of course regular Oatmeal porridge. Please be aware that prepackaged quick oats generally contain added sugar).  Create your own special version and share it with me.  I will make it and let you know what i think.

* Bob Flaw’s Book of Jook

Posted in Cooking with the seasons, Healing Foods and Dishes for Fall, Healing Foods and Dishes for Spring, Healing Foods and Dishes for Summer, Healing Foods and Dishes for Winter, Whole Foods Nutrition | Tagged , , , , , , , , , , | Leave a comment

Winter has Arrived

Posted on December 21, 2011 by bodilpm

Hains Point in winter

Sunday morning I drove down  to Hains Point, Washington DC, where the Potomac and Anacostia rivers flow together for my walk.  The sun had come out again after a few days of hiding and it had turned quite chilly. I was struck by how beautiful it was to watch the bare trees and the glittering water and with the occasional group of birds swooping overhead it was otherwise peacefully quiet.  The water was splashing against the stones at the edge of the pathway, making its own soft sounds. The few runners who rushed by seemed oblivious to the stark beauty of the day. Winter has definitely arrived and with the passing of the winter solstice the energies are also changing. The season is now dominated by the Kidney energy.  This is the energy of Cold, with the taste of Salty. The color is black and emotions tend toward fearfulness.  The organ system of Kidneys includes partner organ Bladder. Together they rule the bones,  manifest in the hair on your head and gives expression through the ears.  The Kidney energy store the body’s Essence, produce marrow for your brain and has to be guarded and used wisely. Certainly we add to this storehouse of energy by what we eat, the air we breathe, the type or exercise we include, but we do not want to exhaust this reserve prematurely or unwisely.

Winter is a cold season weatherwise, at least for those living in the norther hemisphere.  It is a time of greater darkness, though solstice signals the slow return of longer days and more light, a thing to celebrate for those who suffer from SAD.  Winter and the Water element is dominated by the Yin energy.  For many, this season is difficult, because coldness in the body can go deep.  This season encourages us to rest more and to engage in more introspection. Still it is important to keep moving so the body can create energy and warmth and to keep the joints flexible.  It is definitely the time for hearty soups, more salty flavors, though not necessarily table salt.  There are in fact many foods that are considered to have a Salty flavor; millet, barley, seaweeds, duck, pork and of course, crab, oyster and such.  Both Salty and Bitter flavors; kohlrabi, lettuce, coffee, asparagus, celery, oats and alfalfa, have a settling effect on the body and mind.  This is also the time for steamed winter greens and seaweeds, for whole grains and nuts that are roasted. In the coming weeks we will look at these issues and see how we can create balance and thereby weather the cold and dark with energy and enthusiasm.  But first it is time to celebrate and be glad for those people we have in our life and I wish you all joy possible.

Thinking of it I believe next week, I will start by tackling breakfast, this very important start to the day.  By the way, I bought a different variety of persimmons this week, the Hachiya, which are acorn shaped and need to be very, very ripe to not leave a slight pucker when you eat them.  The Fuyu persimmon from last week is apparently best when eaten slightly soft.  In any case they are both delicious. 

Fuyu persimmons

Persimmons may usurp my otherwise favorite fruit, the mango, to which I unfortunately have an allergy.
Posted in Cooking with the seasons, Healing Foods and Dishes for Winter, Traditional Chinese Herbal Medicine | Tagged , , , , , , , , , , , , | Leave a comment