There are several ways to support our Metal element with food through the Autumn season. Firstly with it's connection to the Large Bowel this is the perfect time to explore fermented and cultured food, these are packed with healthy probiotics which keep the good bacteria thriving. A healthy bowel bacteria is linked to good mental health and a strong immune system. Try experimenting with sauerkraut, kefir or even a good natural yogurt. The other way to support the healthy bacteria is to make sure you eat lots of prebiotic food such as garlic, onions, leeks, jerusalem artichokes and asparagus. In terms of the Five Element associations pungent is the taste of the Metal element and white is the colour, so now is the time to enjoy some spicy food and white vegetables such as cauliflower, parsnip, potatoes, onion, garlic and leeks. As the energy of the season is descending and contracting this is the time to start cooking more slowly, baking dishes in the oven rather than on the hob. Warming soups, casserols and stews are also in season packed with pot barley and split peas. I love this time of year when we start getting cosy and the kitchen becomes the warm heart of the home again. Here is a lovely autumnal recipe for you ro nourish your metal element with:
Kale & Chickpea Curry
This is a lovely quick and easy curry recipe and so warming and satisfying it's one of my favourites this time of year. I prefer to use the cavelo nero (black kale), but any of the other varieties work well in this. Sometimes I add in some cauliflower florets too.
Ingredients
1 large onion – diced
olive oil
6 cloves garlic – chopped finely
2 tbsp fresh ginger – chopped finely
1 can chopped tomatoes
1 can coconut milk
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 star anise
1 green cardamom
pinch of cinnamon
½ tsp black pepper
1 can chick peas (100g dried and fresh cooked)
100-150g de-stemmed kale - chopped
handful of fresh coriander - chopped
Method
Gently sweat the onion in the olive oil until tender
Add the garlic, ginger and spices and cook together for a few minutes
Add the tomatoes and coconut milk and simmer gently for 15 mins.
At this point I like to blend the mixture to make a smooth sauce, but if you prefer to have more texture then proceed to the next step
Add chick peas and kale and continue to simmer for another 10 – 15 mins until the kale is tender
Sprinkle on coriander and serve with fluffy brown basmati rice.
ENJOY!
Kale & Chickpea Curry
This is a lovely quick and easy curry recipe and so warming and satisfying it's one of my favourites this time of year. I prefer to use the cavelo nero (black kale), but any of the other varieties work well in this. Sometimes I add in some cauliflower florets too.
Ingredients
1 large onion – diced
olive oil
6 cloves garlic – chopped finely
2 tbsp fresh ginger – chopped finely
1 can chopped tomatoes
1 can coconut milk
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 star anise
1 green cardamom
pinch of cinnamon
½ tsp black pepper
1 can chick peas (100g dried and fresh cooked)
100-150g de-stemmed kale - chopped
handful of fresh coriander - chopped
Method
Gently sweat the onion in the olive oil until tender
Add the garlic, ginger and spices and cook together for a few minutes
Add the tomatoes and coconut milk and simmer gently for 15 mins.
At this point I like to blend the mixture to make a smooth sauce, but if you prefer to have more texture then proceed to the next step
Add chick peas and kale and continue to simmer for another 10 – 15 mins until the kale is tender
Sprinkle on coriander and serve with fluffy brown basmati rice.
ENJOY!
RSS Feed
