Meet Giacomo
Meet Giacomo, my Italian neighbour. Giacomo enjoys gardening, making his own wine, cooking for himself and has recently undergone triple bypass heart surgery and is recovering fabulously. He has just celebrated his 92nd birthday.
Holy ‘Mole: Nature’s Perfect Food
I love guacamole. The smooth, slightly bitter taste of fresh avocado, cut with the sour, clean taste of lemon, the pure pungency of raw garlic (I love garlic, especially raw), the sweetness of tomato, all rounded out with a hint of salt.
Guacamole, combined with some rice crackers, carrot sticks or healthy whole grain chips, is the perfect snack to lubricate a humorous, hand-waving, mid-afternoon conversation around the kitchen table. It combines the 6 Ayurvedic tastes, making a balanced, nurturing snack to help foster communication and familial bonding.
Guacamole marks the beginnings of my dabbling in “Whole Foodism”, which began sluggishly before starting naturopathic school. In guac, each ingredient is whole, fresh and eaten raw, their ripe flavours mingling in the perfect taste bud-stimulating combination. I remember a stiflingly hot afternoon, too hot to cook, sitting on the front veranda of my Cartagena, Colombia apartment, eating a cooling, soothingly filling guacamole snack. It sure beat rice and beans…
This snack represents what health food should be: fresh, simple and a natural mingle of flavours. Nature’s chemistry comes together to entertain, nurture and fuel. Ingredients are measured imprecisely, variably, depending on the size of the fruits in season, leaving each batch with a subtly different blend of flavours. What could be more perfect than that?
The shear simplistic beauty of this snack became an inspiration for a quick, loosely painted rendition using acrylic, thickly and freely applied, on canvass board, created in my aunt’s Calgary home.
Perfect Guacamole:
2 ripe avocados: peel, mush and leave in one of the pits
juice from one fresh lemon
2 cloves of minced, raw garlic
1 tomato, cut into small pieces
1 pinch of salt
Mix well, dip rice crackers, chips or raw vegetables
Even Nonna loves it!
“Eating Rainbow” Curry
Colombian food mainly consists of: white rice, a large portion of bland, unseasoned, tough meat, potatoes and a “salad” (which means one leaf of iceburg lettuce and a pale, sad tomato slice).
Traditional Chinese Medicine and the Spleen
According to the Five Elements Theory of Traditional Chinese Medicine, as taught to us in ASM 202 by Dr. Kassam, the Spleen and Stomach belong to the Earth element and are both responsible for digestion (the transportation and transformation of food into energy, or Qi).
According to our professor, The Spleen transports Gu Qi (the Qi, or energy, derived from food intake) to the rest of the body. It nourishes muscles, limbs and the intellect by allowing us to think, study, focus, memorize and concentrate (hello, exam time!).
When the Spleen is out of balance, Spleen Qi or Yang Deficiency or even Dampness can manifest. In the Western medical model, dampness is best explained as weight gain, or obesity: fluid retention, fat gain, abdominal distension, lethargy and difficulty concentrating.
The Spleen hates cold and damp foods and environments. Eating fat, cold, damp and sweet foods can aggravate the Spleen and lead to dampness or other spleen pathologies. Think dairy, refined sugars, fried foods, starchy foods and raw foods. (Eating to the bottom of a tub of Ben and Jerry’s while watching your favourite romantic comedy may be good for the soul, but it’s horrible for the Spleen!)
So, how can we tonify the Spleen and prevent or reverse dampness (read: lose weight)?
First, we need to help the Spleen digest food by making it easier to extract the necessary nutrients from the food we eat and letting what we don’t need go to waste rather than storing it as fat.
We need to focus on the foods that aid digestion and minimize the foods that the Spleen doesn’t like; foods that make it harder for the Spleen to digest and, thereby, contribute to dampness.
While working to tonify the Spleen it is important to avoid raw foods. Digesting raw foods takes a lot of work and can be damaging to an already compromised Spleen. It is important to cook foods, use warming spices, which help to prevent dampness by warming the body, and to avoid cold, sweet foods.
Eating in silence is important as it helps us focus our energies on digestion, allowing the Spleen to function optimally. Dr. Kassam, tells us that in Chinese cafeterias, rather than hearing the chatter you would expect to hear in a “Western” cafeteria all you hear is dense silence, interrupted by the occasional slurping noise or clattering of spoons against soup bowls. As far as the Spleen is concerned, it is important to eat for the sole purpose of eating. This means avoiding conversation, reading, checking email or studying while eating.
Avoid irregular eating habits and ensure that you eat a proper, protein-rich breakfast. Being hungry in the morning and at regular meal times is a good sign that the Spleen is working properly. According to TCM, hunger is the sensation of the Spleen “asking” for food.
Consider supplementing with a probiotic. Creating a healthy balance of gut flora aids the Spleen with digestion by improving the terrain in which digestion occurs.
OK, so what should I eat?
It is important to focus on foods that are slowly cooked and served warm, such as soups and stews. When preparing meals, use seasonal vegetables, moderate portions of meat and warming spices (ginger, garlic, turmeric, cardamom, etc.).
Congee is an excellent dish for tonifying the Spleen, aiding in digestion and reversing dampness or Spleen dysfunction. It is easy to digest, very warming and nutritive. To make Congee:
1 cup of rice (brown, long-grain or bismati, according to your preference)
9 cups of water
As many large chunks of fresh ginger (1/4 inch thick) as you desire
Any vegetables you have (preferably seasonal): mushrooms, kale, spinach, carrots, celery, etc.
Chopped green onions
Optional: chicken or turkey breast pieces
Bring pot to a boil over medium-high heat. Cook on low for 2-3 hours, or until the soup has a creamy consistency. Remove from heat and keep warm. Makes 6 servings.
*This post is not meant to diagnose or treat any medical condition and does not replace the advice of a licensed naturopathic doctor or doctor of Traditional Chinese Medicine.
Gone Fishing: The Benefits of Fish Oils
My Italian grandmother (“La Nonna”) remembers a time when, during World War II in rural Italy, she and her sister were given a daily supplement of cod liver oil, as part of a public health campaign under Mussolini’s government.
Chili Chocolate Chai Latte!
Now that the temperature is dropping, it is important to maintain agni, our digestive fire, in order to keep us energized, warm and free from colds and flu.
Uchuva: The Inca Berry or Goldenberry
After drinking Caribbean tap water for about 6 months in Cartagena de Indias, Colombia, I ended up with an amoebic infection. Not having a decent healthcare plan in Colombia I had to content myself with visiting the local pharmacist to help me deal with my problem.
Montreal: Art, Coffee and Chocolate
I don’t really have an excuse as to why, having been born and raised in Toronto and having studied in Kingston, Ontario, a stone’s throw from Montreal, I’d never visited this vibrant city.
Toronto Restaurant: Ethiopian House
I was first brought to this little pocket of African culture in the city of Toronto by my good friend, K.
Glorious Kale Chips!
Sometimes I wonder about the so-called “health food” that we encounter in health food restaurants like Fresh in Toronto. I mean, what exactly constitutes a health food?
Are fried onion rings healthy just because they were breaded with quinoa instead of corn batter? I am inclined to say no: fried onion rings, whether they are breaded with quinoa or corn, are still fried. Sometimes our good intentions fail when we prepare healthy foods in the same, unhealthy way as fast foods.
I think it was Meghan Telpner of “Making Love in the Kitchen” who said that a health food is a food that promotes health, not just a food that doesn’t cause disease. Does that mean that those with a fetish for salty, crispy snacks face a lifetime of deprivation? I assure you not! Allow me to present The Kale Chip: a salty, crunchy snack that will indeed make you healthier! As Dr. Phil R. says, “It’s like sunshine for your cells.” (Well, maybe not, but they’re still great for you!)
Kale is a dark, leafy green, full of flavenoids (potent anti-oxidants), vitamins, minerals and fibre. It can be cooked like spinach, used instead of lettuce in salads and, best of all, slowly baked into crispy, savoury chips, to satisfy your salty tooth!
How to make them:
The Kale
I buy a huge bundle of kale for $2.99 at Metro at Spadina and Bloor. This bundle is good for at least two batches of kale chips. Break up the kale leaves into chip-sized pieces, wash them thoroughly and drain out any excess water.
The Dressing
– 1 tbsp apple cider vinegar
– 1 tbsp tahini
– 1 tsp garlic powder
– pinch of salt
(if you find that the dressing isn’t enough to adequately cover the kale pieces, increase the amounts in the appropriate ratios to make more).
All good chips come with seasoning (come on, when was the last time you craved plain chips?). To make this health-promoting seasoning, add apple cider vinegar, tahini, garlic powder and salt together and mixed well to create a sauce. Then pour the sauce over the bowl of kale pieces and toss thoroughly to cover the kale evenly.
Next, spread the dressing-covered kale pieces onto a baking sheet and set your oven on its lowest temperature: in my case, 140 degrees.
Let the kale bake for 4 hours, turning the leaves over at the midway (2 hour) mark.
After 4 hours, take them out, let them cool and, in the morning, pack these little babies into a little container to take with you to work or class. For me, a 5-hour nutrition class goes by much more smoothly when I have a delicious, vitamin-packed snack to munch on!