January 2, 2016

Deep Winter Nourishment

Happy New Year!

Some of us celebrate with lights, toasts, and foods that delight our palates. Others choose to chant, meditate, or retreat and eat simple foods. No matter how you bring in the new year, set an intention.

Imagine yourself happy, healthy, feeling vibrant in your body, and intuitively knowing which foods are best for your body.

To find connection with this deep internal body wisdom, eat mindfully and nourish yourself with wholesome foods that are rich in good quality fats.

Fats soothe the nervous system, provide warmth, uplift the mood, and ease stress. Here are some recipes to try this winter.


Chicken Stock


Place 2 pounds of pastured chicken legs into a large stock pot and cover with 10 cups cold water.

Coarsely chop and add vegetables: 3 stalks celery (1 1/2 cups), 2 onions, (2 cups), and 3 carrots (2 cups). Add 2 teaspoons each: salt and pepper.

You can also add: 2 inches fresh ginger root to make a warming, spicy stock; 2 Tablespoons each astragalus root and reishi mushroom slices to enhance the immune boosting properties of the stock.

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer, partially covered, for 1-2 hours.

Remove the bones and strain the stock. Save the vegetables, purée them in a blender with olive oil, and eat as a spread on bread.

You can store the stock in the refrigerator for 5 days or in the freezer for up to 6 months. Use the stock to cook rice, kale, or make soup.


Winter Chicken Stew


You will need:
1 pound chicken: use boneless drumsticks or thighs 
To make a vegetarian dish, substitute 2 cups cooked red lentils.

2 large yellow onions
4 carrots, chopped into crescents
3 stalks celery, chopped
1 turnip, chopped
1 bunch kale, chopped
2 Tablespoons olive oil
2 Tablespoons lime or lemon juice
1 teaspoon each: thyme and coriander

Salt and black pepper to taste

Chop onions.
Heat oil in large soup pot.
Add the rest of the spices, stir and sauté on medium heat for 2 more minutes.

Add onions, stir, and raise heat to high for 2 minutes.
Add lemon juice, cover and reduce heat to low. Simmer for 10 minutes.

Add carrots, turnip and celery. Add water if onions are sticking to the bottom.
Add the chicken pieces and 2 cups water. Cover and allow to cook for ½ hour (or until chicken is done).

Add kale and simmer for 10 more minutes.

Serve with shitake rice.


Shiitake Rice


You will need:
3 tablespoons coconut oil
2 large yellow onions
2 cups shiitake mushrooms
1 teaspoon tamari
2 inches seaweed: kombu or wakame (I like Ironbound Island brand)
freshly ground black pepper
1 teaspoon apple cider vinegar
2 cups napa cabbage, chopped
1 cup short grain brown rice
2 cups water or chicken stock (see above)

Chop onions and shitakes.

Heat oil in a deep skillet.
Add onions and sauté on medium heat for 10 minutes, or until browning.
Add shitakes and sauté for 10 more minutes, or until soft.
Add tamari, seaweed, vinegar, and pepper.

Add cabbage, rice and stock / water. Stir well to incorporate.
Cook, covered, on low heat for 30 minutes or until you see air bubbles on the surface of the rice.
Serve warm.




3 comments:

judith scott said...

the chicken stew looks scrumptious. i'm wondering where the mustard color of the stew is coming from? and(i did read the recipe twice,so perhaps i've just overlooked it)are the chicken parts (with bone) being used for stock? thank you. going to be sharing this with friends in a week.

Lisa Mase said...

judith - the rich color comes simply from cooking the stew. No mustard needed! You can use boneless chicken for the stew and if you also want to make the stock recipe listed above, you can add the finished stock and leftover chicken meat to the stew. Does that make sense?

judith scott said...

yes. it all makes sense. and thank you for your speedy reply!

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