June 2009 Newsletter
In this issue:
- The Water Element
- Health Reminder – Keeping Flu at Bay
- Skincare Update - New Name and Products
- Food Therapy: Eating in - Soups
- Food Therapy: Eating out - Thy Thy Richmond
- Local News - Marco Closes Down
- Miss Organic - Ordering Organic Food Online
- Acupressure Workshop
According to Chinese Medicine, winter is governed by the Water element and is associated with the Kidney and Bladder energy. These organ systems in Chinese Medicine are involved in energy production, temperature regulation and govern reproduction – in addition to the function of the actual organ itself. Conditions that are associated with a Water element imbalance include feeling cold, fatigue, lower back pain, arthritis that is worse in cold weather, gynaecological problems, subfertility and infertility. Staying warm, in particular keeping your feet away from cold surfaces, keeping your lower back warm and eating a wide range of nourishing foods helps to keep the Water energy strong.
Health Reminder – Keeping Flu at Bay
With the current panic surrounding swine flu, we felt it would be worthwhile reiterating our health tips for keeping away those winter bugs.
- Keep warm by rugging up and especially cover your neck with a scarf. Don't allow that "evil qi" to enter your body!
- Eat warming foods - add spices such as cinnamon and cloves to your food. Trade cold foods like ice-creams, salads and cucumber for warming meals like stews, soups, lamb and curries (tomato based rather than coconut based is best).
- We often need more rest in winter. Try getting an extra hour sleep, a minimum of 7-8 hours all up.
- Avoid alcohol if you’re feeling run down, alcohol suppresses the immune system and won’t do you any favours if you’re trying to fight off a bug.
- If you feel yourself coming down with a cold, try our hot ginger bath (see below), or come in for a consultation. An acupuncture treatment during the early onset of a cold can be extremely effective.
Hot Ginger Bath
This is a lovely ritual to engage in during the winter months! - If you don't have a bath at home, indulge in a ginger foot bath whilst drinking some hot ginger tea.
- Chop finely and/or grind up a 3cm chunk of ginger
- Wrap tightly in a tea-towel and elastic band and then attach to the tap as you fill the bath with very warm to hot water
- Lie in bath until you begin to sweat - don't linger too long!
- Dry off and put on warm pajamas and get straight into bed.
- Click here to read more on preventing cold and flu.
Skincare Update - New Name and Products
Orienne Skincare
We are pleased to announce the official name for our skincare line: 'Orienne' skincare. The name is derived from the Latin: Oriens - meaning dawn or new beginnings. Links to the word Orient and Oriental also help to show the influence of Oriental medicine and philosophy with the products.
New Scrubs
This month we are also releasing some additions to our skincare line - body and face scrubs - Come in and try a sample today!
Foot Scrub - With invigorating clove and walnut
Face Refiner - Gentle facial exfoliator with bamboo extracts
Food Therapy - Eating In - Soups
Soups are a wonderful way to keep warm in winter and satisfy a hearty appetite. The ingredients cooked directly in soups conserve much more of their natural nutrients, vitamins and general essence. Soups usually contain a less calories than a main meal, and can be very nutritious – especially if you select a balanced recipe containing vegetables, meat or other protein component and a carbohydrate like a grain or starchy vegetable such as potato. For those suffering from a cold, or wanting to ward off infection - try this variation on humble chicken soup, adapted from Delicious Food Magazine. We have also included a warming beef soup, (excellent spleen, stomach and blood tonic) as well as a neutral miso based soup.
Spiced Chicken Dumpling Soup
Serves 4
- 800ml chicken stock
- 350ml canned coconut milk (or rice milk with coconut essence for those who suffer damp)
- 2 Kaffir lime leaves* (or 2 pieces pared lime rind)
- 3cm piece ginger, peeled, thinly sliced
- 1 tbs each fish sauce and lime juice
- ½ tsp caster sugar, or to taste
- 4 baby bok choy, halved length ways
- 350g chicken mince
- ¼ cup (50g) drained canned bamboo shoots, finely chopped
- 2 tsp freshly grated ginger
- 1 long red chili, seeds removed, finely chopped
- 2 tbs coriander leaves
- 2 tsp fish sauce
- 2 tbs corn flour
- Sliced red chili, coriander leaves and shredded kaffir limes leaves, to serve
- 2 garlic cloves, chopped
- 1 large lemongrass stem (pale part only), thinly sliced
- I small red chili, seeds removed, finely chopped, plus extra thinly sliced chili to serve
- 2 tbs tamarind paste*
- 1 large tomato, chopped
- 1.5litre (6 cups) veal or beef stock
- 4 kaffir lime leaves *
- 2 tbs fish sauce, or to taste
- 500g skirt steak or scotch fillet, trimmed, thinly sliced
- 300g silken tofu, cut into 2cm cubes
- 1 bunch choy sum* washed, chopped
- Thai basil leaves* bean sprouts and line wedges to serve
- 1/3 cup (80ml) dark soy sauce
- 2 tbs miso paste*
- 500g mixed mushrooms (such as button, shiitake and oyster), halved if large
- 175g snow peas, trimmed, thinly sliced
- 4 spring onions, thinly sliced
- 1 sheet nori seaweed* torn into pieces
- 1 tablespoon celtic sea salt
- 270g packet dried udon noodles
Ingredients
Soup
Dumplings
To make dumplings, place all ingredients along with some salt and pepper in a large bowl. Using clean hands mix together until well combined. Wet hands and roll mixture into small balls. Set aside.
Place stock, coconut milk, kaffir lime and ginger in a large saucepan and bring to a simmer. Reduce heat to low, add the dumplings and simmer gently for five minutes or until just cooked through.
Add fish sauce, lime juice and sugar to taste. Then add bok choy, bringing back to a simmer and then remove from heat.
Ladle soup and dumplings into bowls. Serve immediately, scattered with chilii, coriander and shredded kaffir lime leaf.
*Available from Asian food shops and selected greengrocers
Cambodian Beef Soup
Serves 4
Ingredients
Place garlic, lemongrass and chili in a mortar and pestle, and pound into a smooth paste. Add tamarind paste, mixing well to combine, then stir in the chopped tomato. Set paste aside.
Bring the stock to the boil in a large saucepan over high heat. Stir spice paste and lime leaves into stock. Simmer over low heat form 2-3 minutes until fragrant. Season to taste, with fish sauce and pepper.
Using tongs, dip beef slices in batches into the simmering soup for 1 minute or until just cooked on the outside. Divide beef, tofu and choy sim among 4 bowls, then ladle over the hot soup.
Serve with basil, bean sprouts, lime and extra chili to add at the table.
*Available from Asian food shops and selected greengrocers.
Quick Mushroom and Noodle Broth
Serves 4
Ingredients
Whisk the soy sauce and miso with 1.5L (6 cups ) water in a large pan. Place over high heat and bring to the boil. Reduce heat to low, add mushrooms and simmer gently for 5 mins or until tender. Stir in snow peas, spring onion and seaweed.
Meanwhile, cook noodles according to packet instructions. Drain. Divide among bowls, then ladle over broth and serve.
Note - For those who suffer stomach ulcers or digestive upsets from onions, try cooking the onions at the beginning - this will lessen their pungency and make them less likely to create indigestion.
* From in the Asian section in supermarkets.
Food Therapy - Eating Out - Thy Thy Restaurant, 142 Victoria St Richmond.
If you are looking for a cheap eat, Victoria Street is definitely the place to dine. With a huge variety of well priced Vietnamese restaurants to choose from, we found ourselves at Thy Thy, upstairs at number 142 Victoria St. With its basic decor, fast service and good prices, this venue is a favourite with Uni students and does a bustling trade into the evening. Overall, we found the fare simple and tasty, although the serving temperature of the meals was a little cool for our liking - especially on a cold Melbourne evening!
Vegetarian Spring Rolls served with Lettuce, Basil and Dipping Sauce The quintessential entree for any Vietnamese dining experience, these spring rolls were small but tasty. With no vegetarian rice-paper rolls on offer, the lettuce and basil can be used to make the deep fried option more digestible.
Crispy Salted Quail with Spring Onion, Coriander and Chili: Although we found this dish slightly dry, its aromatic flavours make it a good choice for people suffering from dampness, fatigue, fluid retention and/or poor concentration.
Fish with Snow Peas and Carrots Dressed in a light sauce, this nourishing dish is served with snow peas which support the liver and carrots which aid in digestion. The warming nature of fish makes it an excellent choice for those suffering from qi, blood and yang deficiency.
Stir fried Vegetables and Tofu A selection of fresh vegetables including broccoli, onion, mushroom and bean-shoots served with tofu. The cooling nature of tofu assists in clearing heat and detoxifying, but should be avoided by women with PCOS due to its high phytoestrogen content.
Regulars to our clinic over the past few years have probably dropped by Macro to stock up on organic veggies, health products or just have a bite to eat at the cafe at one time or another. Supermarket giant Woolworths has now acquired the macro chain and the store will consequently be closed and re-open in several months under the brand Thomas Dux. Macro's 350 workers across Victoria have been retained and you can checkout the Thomas Dux website here for a preview of what our new local supermarket may be like!
Miss Organic - Organic Delivery Specialists
The very week that Macro closed, we came across a wonderful alternative for shopping for organic produce. Miss Organic, is an online Melbourne based organic and bio dynamic delivery service whose aim is to aim is to make organic food appealing and easily accessible to the Melbourne community. Freshness is 100% guaranteed as all produce is handpicked and delivered to your door the same day it is received from the growers. Delivery is free within metropolitan Melbourne and currently all new orders receive 10% off.
Acupressure Workshop Intensives
A reminder that we are now taking bookings for our acupressure workshops taking place later in the year. Acupressure uses the same points on the body as acupuncture and our intensive workshop aims to provide you with the practical knowledge to take charge of your own health and well being. The course will cover the basics of Chinese Medicine theory, how to locate and manipulate the major acupressure points as well as Chinese Medicine food therapy and exercise therapy.
Dates: July 25th-26th, and September 12th-13th. 11am-5pm $180. Click here to download a registration form.
