Food is a wonderful way to support our Water elements through the Winter months using the associations to guide us. Try eating more of the following to help keep us balanced...
Hydrating food
Soaked food, food cooked in water, steamed, boiled and poached food all resonate with the Water element. These then send a message of reassurance to the body (fear is the emotion of the Water element so when Water is out of balance it will seek reassurance)
Blue and Purple food
Although many of these foods are not in season it is the colour that will resonate with the Water element. Purple berries, aubergine, damsens, wild rice and pruple potaoes.
Salty food
Salty is the taste of the Water element. Natural sea salt, seaweed, fish, barley and millet will all help to balance the Water element.
Seasonal food
Food that thrives during the Winter will resonate and support Water. These include cabbage, potatoes, leeks, kale, carrots, cauliflower and brussel sprouts.
This recipe combines delicious, nutritious hydrating short grain brown rice which is naturally sticky with seasonal veggie sticks and fish all wrapped in seaweed, perfect food for balancing the Water element. I make rough sushi all the time, it doesnt have to be neat and fancy to be delicious.
Sushi
For the sushi rice :
100g/3 ½ oz short grain brown rice
water to cover.
Place rice in heavy bottom saucepan and cover with boiling water.
Simmer for about 30 mins until all water absorbed. Add more if rice drying out.
Sushi filling:
Cut matchstick strips of raw veg such as carrot, celery, peppers, red onion, cucumber, beetroot.
1 pack of pickled ginger (available from wholefood shops)
(grated root ginger could be used instead)
Smoked salmon, trout or tinned tuna, strips of chicken or other meats can all be added to your sushi.
Method :
Lay a sheet of nori, shiny side down on bamboo sushi mat – with the shortest side closest to you at the edge of the mat.
Spoon enough rice on to nori to about 1/4” thickness – leaving the top 1” uncovered.
Place your choice of fillings on the rice bed – do not overstuff.
Begin to roll, carefully holding back the filling as you do so.
Enclose the filling with the first roll and press gently on the mat to secure the roll.
Raise the end of the mat slightly to prevent the mat being rolled into the sushi.
Continue rolling until all the nori is rolled up and squeeze gently to form a slight oval.
Remove from mat.
Allow to rest for a few minutes before cutting into even pieces (about 8)
Arrange and serve with a small dipping dish of soy sauce or tarmari.
Enjoy
Although a bit of a faf, with practice sushi making can become a fun, nutritious snack or picnic item, and can be made to personal tastes – experiment!
Packs of sushi nori can be bought from wholefood shops but is often cheaper in Japanese supermarkets.
love Carol x
Hydrating food
Soaked food, food cooked in water, steamed, boiled and poached food all resonate with the Water element. These then send a message of reassurance to the body (fear is the emotion of the Water element so when Water is out of balance it will seek reassurance)
Blue and Purple food
Although many of these foods are not in season it is the colour that will resonate with the Water element. Purple berries, aubergine, damsens, wild rice and pruple potaoes.
Salty food
Salty is the taste of the Water element. Natural sea salt, seaweed, fish, barley and millet will all help to balance the Water element.
Seasonal food
Food that thrives during the Winter will resonate and support Water. These include cabbage, potatoes, leeks, kale, carrots, cauliflower and brussel sprouts.
This recipe combines delicious, nutritious hydrating short grain brown rice which is naturally sticky with seasonal veggie sticks and fish all wrapped in seaweed, perfect food for balancing the Water element. I make rough sushi all the time, it doesnt have to be neat and fancy to be delicious.
Sushi
For the sushi rice :
100g/3 ½ oz short grain brown rice
water to cover.
Place rice in heavy bottom saucepan and cover with boiling water.
Simmer for about 30 mins until all water absorbed. Add more if rice drying out.
Sushi filling:
Cut matchstick strips of raw veg such as carrot, celery, peppers, red onion, cucumber, beetroot.
1 pack of pickled ginger (available from wholefood shops)
(grated root ginger could be used instead)
Smoked salmon, trout or tinned tuna, strips of chicken or other meats can all be added to your sushi.
Method :
Lay a sheet of nori, shiny side down on bamboo sushi mat – with the shortest side closest to you at the edge of the mat.
Spoon enough rice on to nori to about 1/4” thickness – leaving the top 1” uncovered.
Place your choice of fillings on the rice bed – do not overstuff.
Begin to roll, carefully holding back the filling as you do so.
Enclose the filling with the first roll and press gently on the mat to secure the roll.
Raise the end of the mat slightly to prevent the mat being rolled into the sushi.
Continue rolling until all the nori is rolled up and squeeze gently to form a slight oval.
Remove from mat.
Allow to rest for a few minutes before cutting into even pieces (about 8)
Arrange and serve with a small dipping dish of soy sauce or tarmari.
Enjoy
Although a bit of a faf, with practice sushi making can become a fun, nutritious snack or picnic item, and can be made to personal tastes – experiment!
Packs of sushi nori can be bought from wholefood shops but is often cheaper in Japanese supermarkets.
love Carol x
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