Your Recipe for Staying Grounded This Winter
As we move into the deepest part of winter, we begin to naturally crave those comforting foods that warm and strengthen us from deep inside. Make sure you are eating the best winter foods to strengthen and support your body. According to Traditional Chinese Medicine, winter is the season to strengthen our kidney energy. TCM tells us that our kidneys regulate our reproductive health, so this is also a great opportunity to improve the overall energy of your hara. If you’re not familiar with this term: the hara is the area of your body that contains your organs of reproduction and your organs of transformation (such as the intestines), and is also referred to as the body’s “core”.
Strengthening your core can help provide feelings of groundedness and stability during these cold winter months, and because of its connection with the reproductive system, it is especially important for those of us with hormonal issues – including those with fibroids, endometriosis, pcos, pms or infertility.Since winter is the season when the kidneys are able to receive the most energy from your diet, be sure to prioritize the following foods on your grocery list for the next 2 months, and try to have one food from this list every day:
Best Winter Foods
* kasha (buckwheat)
* wild rice
* black beans
* kidney beans
* mung beans
* black sesame seeds
* sea veggies
* miso
* wild rice
* black beans
* kidney beans
* mung beans
* black sesame seeds
* sea veggies
* miso
To get you started, here are some of our favorite simple kidney-supportive, cold-weather recipes made from our list of best winter foods.
Happy feasting!
Kasha Balls with Shiitake Mushrooms
* Prepare basic kasha (2 cups water to 1 cup toasted kasha, bring water to boil, add kasha, reduce heat and simmer for about 20 minutes).
* Sauté a bit of finely minced onion, garlic and fresh parsley in olive oil, with a pinch of sea salt andblack pepper.
* Mix the sautéed seasonings into the cooked kasha.
* Add 1 beaten egg into the kasha mixture, and combine well.
* Form mixture into “meatballs”.
* Place the kasha balls back into the sauté pan, and sauté evenly on all sides until the egg cooks and binds them into your desired shape.
* Remove kasha balls from pan and set aside.
* To prepare the sauce, start with 1 cup of sliced shiitake mushrooms in the same sauté pan.
* Season with a pinch of sea salt and black pepper.
* Cook until wilted, then add all of the following at the same time: 1 TB soy sauce, 1 tsp maple syrup, 1/2 tsp black pepper and 1/4 cup of water.
* Let this light sauce come together for about 3 minutes, then pour over the kasha balls and serve!
Or for an even easier option:
*Make the basic kasha as above, but add all the veggies (including the mushrooms) at the same time you’re adding the uncooked kasha to the boiling water. It’ll all cook together!
* Once cooked, drizzle with toasted sesame oil and soy sauce.
Simple Bean Spreads
Whip up one of the following versions of our quick bean spreads and enjoy on top of toasted rice or grain bread, a baked sweet potato or as a dip with fresh veggies!
Mediterranean Style*Mash together a can of rinsed Eden brand red kidney with 1 clove of chopped garlic, 1 tablespoon of extra virgin olive oil and sprinkle on top with a combination of your fav fresh herbs.Southwestern Style*Mash together a can of rinsed black beans with 2 tablespoons of lime juice, 1 tablespoon of chopped fresh cilantro and 1teaspoon of cumin powder.
Easy Morning Miso Soup 
Why start the day with something cold and sweet, when the weather outside dictates that you stay as warm as possible? *Boil water as if for tea.
* Pour boiling water into a cereal bowl that contains some sliced button mushrooms, baby spinach leaves, and some torn pieces of nori (from the nori sheets used to make sushi rolls – available at most health food stores).
* Let the hot water “cook” the veggies for a minute or so, then add 1 tsp of fresh miso paste (we like the Miso Master brand) – any flavor you prefer is fine.
* Stir until the miso is dissolved.
* Sit and sip, or put it in your travel thermos and take it to go!
* Pour boiling water into a cereal bowl that contains some sliced button mushrooms, baby spinach leaves, and some torn pieces of nori (from the nori sheets used to make sushi rolls – available at most health food stores).
* Let the hot water “cook” the veggies for a minute or so, then add 1 tsp of fresh miso paste (we like the Miso Master brand) – any flavor you prefer is fine.
* Stir until the miso is dissolved.
* Sit and sip, or put it in your travel thermos and take it to go!
Mung Bean Dessert
Here’s a healthy sweet treat for those cold winter days!
* Drain excess “juice” from 1 can of Eden brand mung beans, and rinse well.
* Combine beans, 1/2 TB coconut oil, 1/4 cup water and a pinch of sea salt in a small pan, over low heat.
* Mash beans into mixture with the back of a wooden spoon, until you have a smooth paste.
* Add 2 TB maple syrup, 1/4 tsp cardamom and 1/4 tsp cinnamon, and cook for another minute or so.
* Remove from heat and spread like fudge onto a plate.
* Let it cool and cut pieces when you’re ready for a snack, or serve hot with vanilla Rice Dream!
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