Food for the Winter Solstice Qi Node

It is the winter solstice which, according to Chinese Medicine, is the time to nourish the Qi (Chi) node. This is the time when Yin energy rules.

At the Da Yuana Circle, I attended a lecture on "Nourishing Within" and these foods, along with the recipes and what they are used for, were shared.

The lunch menu included Fish Miso Soup, Boiled Burdock Root and Toasted Walnuts, and Tofu in Beijing Meat Sauce.

FISH HEAD MISO SOUP
Salmon head is wonderfully yang, nourishing, and easy to digest. The potato guards against toxins. The green freshens up the taste. This soup is good for recovering from surgery.

Stock
3 salmon heads, 1 head celery, 1 medium onion, 2 inch rinsed piece of kombu (kelp), sea salt, black sesame oil.

Preparation
Preheat oven to 400. Rinse fish with cold water. Rub heads with black sesame oil and sea salt. Place in hot oven and roast for 1520 min until very aromatic. Place heads in stockpot with vegetables and water to cover (10 cups)a and bring to boil (uncovered) and reduce by boiling to 8 cups (or pressure cook fro 20-30 minutes) then boil uncovered for 10 mins. Strain.

Ingredients
Fish head stock, peeled potatoes, baby red chard, miso, goji berries, and 2 bunches of green onions (greens only).

Preparation
Soak goji in warm water. Boil potatoes in stock until tender. Wash baby greens. Cut green onions into fine slices. Dilute miso with stock. In war bowl arrange raw greens and cooked potatoes. Add creamed miso. Cover in hot stock.

Serve
Garnish with Green onions and goji.

BOILED BURDOCK ROOT AND TOASTED WALNUTS
Burdock and walnut are very concentrated yang. Chew well and feel the Yang be replenished within.

Ingredients
2 c burdock root cut in matchstick style (julienne), 1 c. shelled walnuts, dressing: ½ tsp each: tamari soy sauce, rice vinegar, and black sesame seed oil

Preparation
Wash and cut burdock. Bring a deep pot of salted acidified water to a rapid boil. Add burdock and return to boil. Cook until tender (25-30 min). Drain burdock and set aside. Heat heavy skillet or fry pan. Wash nuts. Over medium heat, toast nuts in dry pan until aromatic. Chop nuts to fine dice. Mix dressing ingredients with a few drops of hot water. Toss burdock and nuts in dressing.

Serve
Serve room temperature as a side dish (1-2 oz).

TOFU IN BEIJING MEAT SAUCE
Ingredients
3 lbs ground pork, barley malt, thick (black) soy, 1 medium onions, 1/3 c. cooked black soy beans 1-2 squares of firm tofu, light sesame oil, green onion (whites only) fresh gingers.

Preparation
Peel and cut onion into fine dice. Heat pan add oil and sauté onions. Add pork and brown meat. Puree beans with stock or water to thick cream. Once meat is brown, add bean puree, malt, and soy sauce. Stir and let simmer 2-4 hours. Refrigerate over night and reheat. Taste for seasoning (should be a bit sweet). Slice green onions for garnish Cut tofu into cubes and heat up in the sauce. Grate ginger (need 1-2 TB grated ginger) and finish the dish with the juice (squeezed).

Serve
Serve hot or room temp. Garnish with fine slices of green onion whites.
Can serve over rice or noodles.

Food for the Winter Solstice Qi Node