Happy Thanksgiving everyone! I hope you all eat 'till you burst. Enjoy the holiday and don't worry too much about counting the calories (because you may lose count!). But when the celebrations are done, you may want to try the recipe below to help detox after so much decadence. It looks delicious and in TCM we really looooove ginger, aka 生姜. In TCM theory, Sheng Jiang (ginger) has the following qualities: 

• Releases the exterior, wind-cold, regulates ying and wei qi
• Warms the middle jiao - stomach cold/vomiting
• Alleviates coughing, warms lung
• Reduces toxicity of other herbs 

 Enjoy your holidays and sneak some ginger into your meals to soothe your tummy and warm you up from the inside out.

Detox Deliciously: Ginger-Carrot Soup 

 

You may be surprised to learn that it's celebrity chef Guy Fieri who created this perfect bowl of soup fit for a delicious detox. This ginger-carrot soup is high in vitamin A, vitamin C, and manganese, which helps to aid in digestion. To top it all off, there's no cholesterol whatsoever in this tasty recipe! To up the detox power and offer a more robust flavor, I added an additional tablespoon of ginger to give the soup a brighter flavor. Ready to detox deliciously? Keep reading for the healthy and fresh soup recipe.

Ginger-Carrot Soup

From Guy Fieri, Food Network
Ingredients
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion
Kosher salt
1 tablespoon minced garlic
2 tablespoons minced peeled ginger
2 pounds carrots, peeled and chopped
1 medium russet potato, peeled and chopped
6 cups low-sodium chicken or vegetable stock
1/4 cup pine nuts
1 1/3 cups plain low-fat Greek yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
Freshly ground pepper
Directions

1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize.
2. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato, and the chicken or vegetable stock. Bring to a simmer, cover, and cook until the carrots and potato are very tender, about 20 to 25 minutes. Keep warm.
3. Meanwhile, in a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.
4. In a small bowl, combine the yogurt, honey, thyme, and 1/2 teaspoon pepper.
5. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.

Makes 8 servings.

Source: Calorie Count

 

Link: http://www.fitsugar.com/Ginger-Carrot-Detox-Soup-Recipe-25810232

Tasty Baby Food Recipe for Fall

Tasty baby food recipe in fall

(People's Daily Online)

15:16, October 12, 2012

(File Photo)

Edited and translated by Gao Yinan, People's Daily Online

Recipes recommended today are suitable for baby, toddler, and for grown-ups too. Make your baby or toddler a banana milk shake or pumpkin yogurt of baby’s autumn regimen-Easy Peasy. Banana and pumpkins are highly recognized as great baby food especially for autumn regimen by Chinese parents.

Traditional Chinese medicine believes that bananas are cool and sweet in its nature which helps baby’s regular bowel movement. Besides, bananas are an excellent source of vitamin B6, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium.

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. TCM believes that Pumpkin is mild in its nature and has capacities of nourishing lung and it is also a stomach-friendly food that can be easily digested.

Banana Pumpkin Shake (12 months+)
Materials:
1-cup milk
2 tablespoons steamed pumpkin mash
(or homemade pumpkin puree)
1 banana
Cinnamon is usually added for flavor

Steps:
Blend in blender until smooth and foamy.
Serve immediately.


Pumpkin Yogurt
Materials:
1/4 cup pumpkin puree or pumpkin mash
1 cup of plain yogurt (Whole fat)
A dash of nutmeg, cinnamon, ginger would be added for better flavor

Steps:
Combine all ingredients and serve.
Link:  http://english.peopledaily.com.cn/90782/7975447.html

Double Steamed Asian Pear & Almond Dessert Soup

My double steamed asian pear and almond dessert soup

In Traditional Chinese Medicine (TCM) the arrival of autumn means special treats to keep you thriving through the dry and cool months. This dessert soup is not only delicious, lightly sweet and vegan, but it also serves a medicinal purpose! Here’s what’s in it:

• Asian pears (鸭梨) alleviate chronic cough, ease chest pain, and dry throat.
• White wood ear (雪耳) moisturizes the Lung, promotes fluids, and benefits the skin. 
• North and south almonds (北杏仁，南杏仁) stop cough and expel phlegm.
• Ginger (生姜) is warming and great for digestion.
• Rock sugar (冰糖) tonifies Qi and stops cough.
• Water (水) is good for everything!

Enjoy this soup hot or cold, it’s yummy both ways!

Below is the full recipe à la Chinese Soup Pot.com

Recipe: Double Steamed Asian Pear Almond Dessert Soup

5.0 from 2 reviews

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Recipe type: Dessert, Soup, Dessert Soup

Author:Sharon Lee

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Serves: 6

Ingredients

• 
• 2 Ya Li Asian pears
• 2 tsp south almonds
• 1 tsp north almonds
• 1 small snow fungus, soaked overnight
• 2 slices of ginger
• 1 rock sugar, slightly larger then the size of a golf ball but smaller than a tennis ball
• 4 cups of water

Instructions

1. Wash, core, and quarter each ya li Asian pear lengthwise. Cut each quarter slice in half again. Line pear slices on the bottom of a porcelain double steamer.
   
2. Cut the soaked snow fungus to small pieces. If the center is hard, dice it to small pieces so they can cook and soften during the cooking process. Spread them over the pears in the double steamer.
   
3. Wash, drain, and sprinkle the bitter and sweet almonds over the snow fungus in the double steamer. Add the ginger slices and rock sugar on top.
4. Add 4 cups of water into the double steamer and cover with the double steamer lid.
   
5. Optional: Seal the top of the double steamer with a plastic food wrap (e.g. saran wrap). This is to prevent steaming water from splattering in later on.
6. Place a metal steam rack or a pair of chopsticks at the bottom of a large stainless steel pot. The pot must be big enough to fit the porcelain double steamer inside. Place the double steamer inside the stainless steel pot. Add enough water so that it comes up to about 50 – 60% of the height of the double steamer.
   
7. Place the stainless steel pot over high heat until the steaming water boils. Reduce the heat to Low and simmer for 2 hours. When done, remove the plastic food wrap and serve.