From reading my previous posts, you will no doubt realize that I am passionate about food and cooking. So when thinking about the recent arrival of spring, I decided to revamp this blog with seasonal cooking tips and recipes that will support the body throughout the year.
During my time studying Chinese nutrition and dietetics, I came to view food very differently. Food must be examined based on flavors, thermal qualities, the seasons as well as the environment in which we eat. Ideally, we should be cooking with the freshest, local foods that are in season and that complement our individual constitutions. This may seem overly complicated so I’m going to simplify these concepts with real examples. And we’ll see how we go!
Spring is characterized by growth, green, warmth and expansion. Despite all its glory though, spring can be horribly temperamental with sudden temperature changes, high winds and sneaky showers. Mirroring this strange season, we seem energized and gloriously happy one minute only to find ourselves highly irritable or miserable with allergies or a late season cold the next.
The flavors associated with spring are slightly pungent, sour and sweet. Pungent flavors warm us and help rid us of unwanted pathogens. Sour makes us happy-ish by easing emotional stress and anger. And sweet, young greens and sprouts cooked quickly or eaten raw (in moderation) give us energy and can improve the liver’s overall function.
Perfect for colds and seasonal allergies, here’s a recipe for an Asian-inspired chicken noodle soup that combines all the flavors of spring.
Chicken Noodle Soup – Asian Style
INGREDIENTS
1 chicken breast
1 litre chicken stock
4 thick slices of fresh ginger
1 tbsp chopped garlic
2 tsp salt
1 tbsp cracked black pepper
2 cups chopped, washed cilantro
2 tbsp fresh lemon juice
1 packet rice vermicelli noodles
1 cup bean sprouts (optional)
2 green onions, sliced
1 Thai red chili, sliced
METHOD
Poach chicken in stock with sliced ginger.
While chicken is cooking, process/whiz garlic, salt, pepper, cilantro and lemon juice to form a paste.
Once chicken is cooked through, remove from stock and slice or shred. Then strain cooking liquid– discarding ginger. Stir in paste and turn off heat.
Cook noodles as directed and place in the bottom of two bowls. Top with shredded chicken.
Ladle broth into bowls and garnish with sprouts, onion and chili.
Serves 2
Bon appétit!
During my time studying Chinese nutrition and dietetics, I came to view food very differently. Food must be examined based on flavors, thermal qualities, the seasons as well as the environment in which we eat. Ideally, we should be cooking with the freshest, local foods that are in season and that complement our individual constitutions. This may seem overly complicated so I’m going to simplify these concepts with real examples. And we’ll see how we go!
Spring is characterized by growth, green, warmth and expansion. Despite all its glory though, spring can be horribly temperamental with sudden temperature changes, high winds and sneaky showers. Mirroring this strange season, we seem energized and gloriously happy one minute only to find ourselves highly irritable or miserable with allergies or a late season cold the next.
The flavors associated with spring are slightly pungent, sour and sweet. Pungent flavors warm us and help rid us of unwanted pathogens. Sour makes us happy-ish by easing emotional stress and anger. And sweet, young greens and sprouts cooked quickly or eaten raw (in moderation) give us energy and can improve the liver’s overall function.
Perfect for colds and seasonal allergies, here’s a recipe for an Asian-inspired chicken noodle soup that combines all the flavors of spring.
Chicken Noodle Soup – Asian Style
INGREDIENTS
1 chicken breast
1 litre chicken stock
4 thick slices of fresh ginger
1 tbsp chopped garlic
2 tsp salt
1 tbsp cracked black pepper
2 cups chopped, washed cilantro
2 tbsp fresh lemon juice
1 packet rice vermicelli noodles
1 cup bean sprouts (optional)
2 green onions, sliced
1 Thai red chili, sliced
METHOD
Poach chicken in stock with sliced ginger.
While chicken is cooking, process/whiz garlic, salt, pepper, cilantro and lemon juice to form a paste.
Once chicken is cooked through, remove from stock and slice or shred. Then strain cooking liquid– discarding ginger. Stir in paste and turn off heat.
Cook noodles as directed and place in the bottom of two bowls. Top with shredded chicken.
Ladle broth into bowls and garnish with sprouts, onion and chili.
Serves 2
Bon appétit!
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