The White Stuff

The cold weather, affects us all, I did not go out up to Londaon tonight for my usual Qigong class, the fear of being stranded in at a cold railway station is just too much.
I will miss it of course.

After Xmas is that time known to be quite depressing, so its good to keep busy, Chinese New Year is always a favorite time for me as its another excuse to eat lots of yummy chinese food.

I dont wait for my clients to cancel any more when it snows, I phone and ask if they would like to resedule their appointment if they are not confident to drive in the snow. I wouldnt drive in it so I cant expect anyone else to.

So here I am playing with the laptop and catching up on my reading ‘The Snowman’ by Jo Nesbo which is scarey, with red blood on white snow!!, then I read The Acupuncturist magazine which is where i found the recipe below

This was published in the autumn Acupuncturist magazine by Di Shimell
This is a good warming soup that warms and nourishes. It is excellent food for those struggling with
the cold weather.

Warming Squash and ginger soup

Ingredients
I onion
1 Squash, peeled seeded and roughly chopped, any type will do
I litre vegetable stock*
I heaped tablespoon of fresh ginger(grated)
125ml coconut milk
Method
Soften onion in teaspoon of olive oil
Add squash, ginger, and stock
Cook on a low heat until the quash is cooked through
Blend the soup, add coconut milk and serve straight away.

 

*Some of us…….. use a cheat called a ‘cube’

Some of us………. ‘think’ we make home made stock

Some of us…………… make magic
The magic of gaining health benefits from real meat stock is by adding wine!

In fact without the wine you can’t extract the goodness from the BONES
Follow the basic rules below and you can be enjoying health benefits beyond your wildest dreams.

Scroll down for recipes

This is where science backs up ancient herbal wisdom because it confirms that we need the acidity of the wine to extract the collagen out of the bones, this forms gelatin !

It is the collagen/Gelatin that gives us the health benefits and the flavor
Ancient Chinese doctors and many others since have used stock as a medicine. It is tragic that this art has been lost but it may actually explain a lot about the nation’s health.
Chinese medicine understands that;

• Gelatin is a nourishing tonic
• Stock is used to slow the ageing process
• Nourishes the blood: good for tiredness, dizziness, sallow complexion etc
• Stops bleeding: excessive menstrual bleeding, coughing blood
• Helps repair and support of collagen and elastic soft connective tissue which maintains bounce and movement between joints
• Slow joint degeneration
• Helps the fingernails and hair to grow well and strong
• Source of protein
• Feeds us many minerals and trace minerals in a digestible form
• Aids digestion
• Strengthens the immune system

How did we forget how easily a stock is made and how essential it is to make this low-cost, highly nutritive food a regular part of the family diet?
Add home made stock to most meals, soups (even canned ones), risottos, spag bog, stews, and casseroles. I am so lazy I add chicken stock to all types of meat dishes.

As the stock simmers – minerals and other nutrients leak from the bones into the water making it rich in calcium, magnesium, phosphorus and other trace minerals. The minerals in stock are easily absorbed by the body. The bones even contains glucosamine and chondroiton – which some people prefer to buy as mineral supplements.

Gillian’s basic recipe for stock

 Ask your butcher for raw bones ( more collegen and clearer better looking stock or
 Or use the bones from Sunday roast.
 Cold Water to cover
 Wine 250ml, (cider vinegar or for alcohol fee version use tomatoes for the acid)
 No need to peel just clean. Onion, Leeks, Celery, Carrots, Potato
 Bay leaves break the spine
 Whole pepper corns
 Dried or fresh oriental mushroom, coryceps, porcini, shitake, ganoderma. (Check out the anti- cancer and immune enhancing properties of these)
Simmer (hours below) and then seive and bag up for the freezer

CHICKEN STOCK up to 6 hours
Add these for more flavour Giblets Tarragon, Lemons
Dried or fresh mushroom, porcini, shitake, ganoderma. Check out the anti- cancer and immune enhancing properties of these mushrooms

PORK STOCK up to 24 hours
Add these for more flavour Juniper berries, Mace

FISH up to 4 hours
Add these for more flavour Star anise, Dill, Fennel thyme

VEGETABLE STOCK Up to 3 hours
Add these for more flavour Parsnips Asparagus, Ginger, Rosemary and others herbs for flavour (AVOID cabbage)

BEEF STOCK up to 72 hours
Add these for more flavour
Rosemary Horseradish Adjust to your own taste

Heat and simmer. Do not boil
Add parsley in the last hour
Do not add salt to the stock, it may be added during cooking if necessary
Sieve and freeze in cup size bags

Thank you to
Kelly the Kitchen Kop
Sally Fallon Morell
Inspired by Stefan Chmelik
Materia medica Dan Bensky and Andrew Gamble


©2021 Gillian Kelly

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