Buying organic and seasonal foods is not enough, we must also learn to vary the cooking styles according to the climate and the season.
In winter our body loves to receive hot and cooked food, we avoid raw or steamed salads and tropical fruits (such as bananas, pineapples, mangoes, papayas, coconut, etc.), too cool and not in tune with the climate .
It's time to make vegetable stews, soups and soups, bake in the oven, enjoy some frying (done in a workmanlike manner) ... all long cooking times are excellent for yanging foods.
Let's see how to make a particular vegetable stew, the niscimè, very suitable for the winter season because it transmits a lot of yang energy to the vegetables.
Ingredients
2 carrots, 1 turnip, 2 slices of pumpkin, 1 onion, 2 stalks of celery, 10 cm of kombu seaweed, 1 pinch of salt
Preparation
The niscima is a style of cooking vegetables in layers, excellent in the cold period of the year, but let's see how to proceed.
Soak the kombu seaweed in a little water. Meanwhile wash, peel the vegetables and cut them into large chunks. Take the seaweed (do not throw away the soaking water) and cut it into pieces of about 2 cm per side, place it on the bottom of a thick-bottomed pan.
Now take the vegetables and arrange them in the pot in this sequence: first the carrots and the turnip, then the pumpkin and the onion and finally the celery. Add the soaking water of the seaweed, a pinch of salt and cook with a lid and low heat for about 20-25 minutes.
Serve sprinkling with gomasio and enjoy!
Anti-cold ginger decoction!
If we are chilly let's get used to drinking a ginger decoction in the morning, just a glass of water and a few slices of fresh ginger, boil for 20-30 minutes so that the liquid is reduced considerably, filtered and warmed up. Feel the heat invade your body and you will be more active all day!