Energetics of Jackfruit: Jack of All Trades

Native to South India, this fruit is very popular in tropical regions and is even the national fruit of Bangladesh. Jackfruit is in the Moraceae family, which includes the fig, mulberry and breadfruit. It is the largest tree-born fruit, easily getting up to 80 lbs.

Jackfruit is known for having a strong aroma to it, the aroma is a sweet combination of banana and pineapple. The taste is similar to its aroma.  Everyone who tries it has a different impression but the most common flavor profiles people taste are combinations of apple, pineapple, mango, or banana.  I personally think it tastes like a strawberry banana smoothie.   The seeds are also special, in that they apparently smell like chocolate after they are roasted.


These are distinguished by the characteristics of the jackfruit flesh.  Both the jackfruit’s flesh and seeds are consumed.

Varikka/Kaapa/Jaca-dura: The inner flesh is hard when ripe and tends to be drier and less sweet.

Koozha/Barka/Jaca-mole: The inner flesh is very soft when ripe and almost dissolves when you eat it due to its moistness.  This variety is very sweet and tends to have a darker gold colored flesh.

Imba: This type is ground up and spread over a mat to dry in the sun to make a natural chewy candy.

Ripe jackfruit is naturally sweet with subtle flavors and is used in many dishes, mostly dessert or sweet dishes.   The seeds of the ripe jackfruit are edible and have a milky, sweet taste.  They can be boiled, baked, or roasted.  The roasted and dried seeds are often used in curries.

Unripe or young jackfruit is extremely popular in South and Southeast Asia.  It is used in many cuisines, including curries and as filling for cutlets and chops. Young jackfruit is very sought after by vegetarians and vegans for its ability to be a meat substitute. In order to eat unripe jackfruit you must first peel it and then the remaining fruit can be chopped into edible portions. It has a mild taste and has a distinct meat-like texture (think shredded chicken).

How to Choose and Store

Jackfruit comes as a whole fruit, which is very large with spiky skin, or it comes pre-cut up and packaged for your convenience.

Ripe: When shopping for whole ripe Jackfruit look for ones that give off a strong sweet smell, which starts happening a few days bore it is fully ripe.  For pre-packaged ripe jackfruit, make sure that the pieces are not discolored, they should be vibrant yellow, and they should be soft and tender.

Unripe: When shopping for whole unripe jackfruit, look for ones that do not have a strong smell.  Pre-packaged fresh unripe jackfruit are harder to come by, as most stores only sell ripe jackfruit fresh, but you can find canned unripe jackfruit in the canned foods aisle of your grocery store.  When buying canned jackfruit, always buy jackfruit that is in water or brine, never in syrup.

Cut up jackfruit can be stored in the fridge for up to 7 days and the freezer up to 2 months. Although, for the best flavor eat jackfruit as fresh as possible.

Pro-Tip: Jackfruit are very sticky, so when cutting into the fruit it is best to coat your knife in oil first.


Jackfruit is surprisingly low calorie for a fruit, at only 95 calories per 100g. It is also rich in dietary fiber and vitamin C.  Jackfruit is a great source of the B vitamins pyridoxine (B6), niacin (B3), riboflavin (B2), and folic acid (B9). It is also a small but significant source of vitamin A and the flavonoids carotene-B, xanthin, lupine, and cryptoxanthin-B. Jackfruit is a good source of potassium, magnesium, manganese, and iron.


Jackfruit is both sweet and sour, as well as cooling.

Jackfruit is considered empty sweet and is therefore heavily cleansing and cooling. Jackfruit can help build the yin-fluids, such as tissue and bodily fluids, and help tonify a thin and dry person.  Jackfruit helps moisten dry conditions in the lungs.

Unripe jackfruit tends to be more sour than sweet. It has an astringent effect which can help prevent or reverse abnormal leakage of fluids and energy.  It also dries and firms the body tissues.

Cautions: Those who are overweight, sluggish, or have a damp constitution should avoid overeating jackfruit.

Smoky Slow Cooker Pulled Jackfruit Chili


  • 18 oz black beans drained and rinsed if from can,
  • 18 oz kidney beans drained and rinsed if from can,
  • 18 oz cannellini beans drained and rinsed if from can,
  • 1/2 red onion diced
  • 5 oz mushrooms diced
  • 2 20 oz cans of young green jackfruit in water NOT in syrup or brine!
  • 2 28 oz can of Ro*tel Original Diced Tomatoes and Green Chilis drained
  • Homemade smokey chili seasoning recipe below

Homemade Chili Seasoning

  • 2 TBSP chili powder
  • 5 TBSP garlic powder
  • 5 tsp onion powder
  • 2 tsps crushed red pepper flakes less if you’d prefer no heat
  • 5 tsps dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chipotle chili powder
  • 3 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp cracked black pepper


  • Plain Greek yogurt
  • Thinly sliced scallions
  • Grated cheddar cheese


  1. Mix all of the contents for the homemade smokey chili seasoning together until perfectly blended. Set aside.
  2. Place all of the chili ingredients into the slow cooker.
  3. Dump the chili seasoning into the slow cooker and mix well to blend.
  4. Keep the slow cooker on high for 3-4 hours or on low for 6-8 hours.
  5. Serve and garnish with optional garnishes.



Energetics of Plantains: A Plethora of Pleasant Pancakes

Plantains are a wonderfully delicious and beneficial fruit from the plant family Plantaginaceae. This is amongst the few fruits which can be consumed—and thoroughly enjoyed—during a wide range of unripe to very ripe states. Each varied state of ripeness will provide a wide gamut of flavor profiles, and of course, energetic qualities that affect the body in very specific ways.


Unripe (bitter) plantains strengthens yin, directs energy inward and downward to the lower body, are cooling to the system, and are helpful in relieving diarrhea, colitis, and hemorrhoids; bitter foods affect the heart & small intestine Officials and assist in reducing body heat and drying body fluids.

Ripe (sweet) plantains strengthens yang, are warming to the system, lubricate the intestines and lungs, benefit conditions of thirst and dryness, and detoxifies the body. Sweet foods affect the spleen-pancreas & stomach Officials. Ripe plantains are especially beneficial in the treatment of constipation and ulcers, dry lung or dry cough, addiction (especially alcoholism), and hypertension. Furthermore, ripe plantains are supportive to the elderly as they are helpful in regulating blood pressure, relieving dryness, and are easy to digest.


Depending on the taste profile that you prefer—and most especially the energetic health effects that you’re looking for—choosing your ideal ripeness is essential for the preparation of plantains.

Green (unripe & bitter) plantains are going to be closer to the consistency and starchiness of a potato and less messy when removing the skin.

Yellow -> black (ripe & sweet) plantains are much closer to the taste of a banana and can be messy when removing the skin. If you’re looking for the sweeter taste, then you want the plantain skin to be BLACK. I know this seems weird compared to most other fruits, however, this is when it is in its prime sweetness; simply be cautious to make sure that it has not developed mold while ripening.

Plantains don’t peel like a banana; you need to cut off both ends, slice into the ‘seams’ of the fibrous peel (without cutting into the fruit), and then use the knife to pry the peel off of the fruit. Here’s a great Plantains 101 blog if you want some more guidance on this process

RIPE Plantain Recipe:

Plantain & Coconut Pancakes by Sonia, The Healthy Foodie


  • ½ very ripe plantain, peeled and sliced
  • 3 whole eggs
  • ¼ cup coconut water
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch Himalayan or unrefined sea salt
  • ¼ tsp chai spice (see this post for Sonia’s mix)

Garnish ideas

  • 1 tbsp full fat coconut milk (refrigerated works best)
  • 1 tbsp toasted coconut shavings (organic, unsweetened)
  • 1 tbsp unpasteurized/raw liquid honey


  1. Combine all ingredients in a small food processor and blend until very well combined.
  2. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
  3. Meanwhile, add some coconut oil to a large skillet and heat over medium-high heat.
  4. When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked.
  5. Very delicately flip the pancakes and continue cooking until golden.
  6. Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
  7. Garnish with coconut milk, a drizzle of honey and sprinkle with toasted coconut shavings, if desired.

UNripe Plantain Recipe:

Egg-Free Green Plantain Pancakes

Recipe by Amanda Torres, The Curious Coconut

Prep time: 5 minutes

Cook time: 10 -15 minutes

Total time: 15 – 20 minutes

Yield: about 12 large pancakes


Cooking Directions

  1. You will need a good blender to make this recipe. Begin by peeling the plantains and slicing into pieces about 1 inch wide. To peel, use a knife to cut both tips off, then cut the plantain in half or in quarters. Next, use your knife to cut a slit down the length of the fruit, being careful not to cut into the flesh of the fruit (it may come off with the peel if you do). Use your fingers to lift the peel off. Use your knife to help clean up any bits that are hard to remove with your fingers. Add peeled plantain pieces to blender.
  2. Add your seasoning of choice, salt, baking soda, and coconut oil to the blender. Don’t turn it on yet.
  3. Prepare gelatin. **YOU CANNOT USE GREAT LAKES COLLAGEN HYDROLYSATE (green can) IN THIS RECIPE.** I recommend the RED can, since it comes from grass-fed cows. First, you need to “bloom” (wet) the gelatin, then melt it. To bloom, put the 3/4 cup filtered water into a small pot. Slowly sprinkle gelatin on top of water and watch that it soaks into the water. When you near the last of the gelatin, you will need to use a fork to stir the dry gelatin into the wet gelatin. I whisk it several times. Put pot on stove and heat over medium low heat while continuing to stir. Continue heating until all gelatin has melted and no clumps remain. Pour into blender with other ingredients.
  4. Pre-heat a large pan or skillet over medium heat. I use an anodized aluminum double-burner skillet that doesn’t require greasing. If using a frying pan, heat a few Tbsp of coconut oil in the pan.
  5. Blend on high. Use a spatula to scrape down sides of blender to ensure that all of the plantain gets pureed. I usually have to scrape the sides down once or twice and blend for a total of about 60 seconds or so.
  6. Pour batter into your hot pan in desired size. Allow to cook for about 5 minutes, then flip. Cook for an additional 3-5 minutes then serve.
  7. This recipe will make about 12 large pancakes and is enough to feed 2 – 4 people. I like to top with fresh or cooked berries (cooked with a splash of water in a small pot until crushed easily) and a bit of grade B maple syrup. Non-autoimmune paleo topping options include creme fraiche, yogurt, or even some soft cheeses. I also like to pair these with a few slices of bacon for a great sweet and salty juxtaposition.

One Last Alternative Recipe (non-pancake): Monfongo

Energetics of Food: Why is it Important?

yin_yin-yang_yang-imageThe energetics of food can be quite the tricky concept for the Western mind to understand. It’s definitely not impossible to understand; it’s more that the concept of energetics is a cross current pattern of thoughts that collide against the way in which most Westerners think about the food that they consume. I am one of these Westerners; my Western mindset gave me a lot of applicable and helpful knowledge. However, this mindset also led me astray when it came to my own health. I was so engrossed with consuming items that had phenomenal nutrient profiles that I had not considered the energetics of the food that I was eating. Once I accounted for the energetics of food, applied these Eastern concepts into my diet, and began Western nutritional supplementation, it was then that my health came back online.


This image uses special photography to see the energetics of this apple. This is a real image of an apple. http://kirlian.com/

If you’re wondering, “what does the energetics of food even mean?” then please read this phenomenal series by Kaely Shull: Power of Energetics: Food as Medicine, Power of Energetics: Yin and Yang, Power of Energetics: 5 Properties, and Power of Energetics: 5 Flavors (Part 1) & Part 2. These blogs do an amazing job at exploring the dense, broad, and integral concepts related to this topic.

I am writing this blog post to share my personal experience with you: optimal health can sometimes require both Eastern and Western methodologies of medicine.

Over the last 8 years I have been attempting to widen my perspective to include ideas, concepts, and ways of being that are not aligned with my culturally adopted way of thinking. Chinese medicine—and the vital knowledge of energetics—has been one of the avenues which deeply expanded my thought processes, and more recently, has shifted me into better understanding how the energetics of food directly affects my body. To be completely honest, this transition into Eastern thinking literally feels as if my brain is turning inside-out and upside-down from its normal Western alignment. I feel like a ship lost at sea with only a half-working compass.

Not to worry though! Our minds and our bodies have the ability to make sense of this “lost” feeling. Eventually we can re-calibrate, and quite naturally, these two mindsets can learn to live harmoniously. The synergistic relationship between these two seemingly opposing ways of thinking can begin to inform one another and a new level of health can be established—one which would be almost impossible with either side being alone by itself. As with anything, this is an ever-growing process, and it is one that I am currently adapting to because of a recent health issue in my own life that has resurfaced from my past: dermatitis.

I’m currently 28 and this recent health issue, although in a new area of my body, was not something that I hadn’t experienced before. As a child I had extreme (well, to me) spouts of diagnosed eczema that had ebbed and flowed throughout my life and throughout different parts of my body. This form of dermatitis had been diagnosed and treated by Western medicine specifically via applying steroid creams and pharmaceutical liquids; this ‘fixed’ it for the time. After my body went through puberty my symptoms of eczema mostly stopped, and every once in a while since then, a small patch would show up in what seemed to be random parts around my body and I could not figure out what caused it. These small patches were minor and didn’t affect my daily life. I began to notice that my skin was my “Achilles heel” since I hardly got sick outside of skin issues, so I began changing my diet in the ways I knew best.

superfoodOver these last 8 years I have tried a multitude of different ‘healthy’ superfoods, drinks, smoothies, practices, etc. in order to optimize my own wellness and to detoxify my body from the things that I consumed before I became aware of the importance of food as medicine. However, my thought processes which lead me to these ‘healthy’ items was confined to my Western model of thinking—one which had overlooked the importance of the energetics of food, and instead, singularly focused on the nutritional profile. I was so busy seeking various superfoods containing abnormally high amounts of antioxidants, anticancer-agents, omegas, fiber, and protein that I unintentionally disregarded the importance of also utilizing the energetic qualities that were imbibed within these healthy sources: yin & yang, 5 properties, 5 flavors, 5 elements, and the 4 directions.

path_through_the_forest-t2My lack of applied knowledge, within the vital field of the energetics of food, led me astray. My hand flared a fiery red with inflamed dermatitis; the discomfort associated with this kept me from sleeping and was a constant struggle of attempting to rehydrate it will various oils; the less I slept, the more I stressed, the worse my hand inflamed. I then saw Donna, our practitioner here at East-West Wellness, and she reminded me of the importance of the energetics of food. After a month of this, I was finally able to see through the forest and know the path that I needed to take. I back-peddled through my mind to try to find where I went wrong. What was I doing that could have caused this to happen? If there isn’t a directly specific cause, then what things are feeding this fire on my hand?

Here lies one of the things that started the fire on my hand: my most recent blog posts (written 3 months before this blog and about 1 month before my hand flared) were written about the energetics of turmeric (Part 1 & Part 2). Turmeric has a plethora of amazing benefits for the body so I decided to prescribe myself ‘therapeutic dosages’ of turmeric. Even though I wrote this article with the intention of expressing its energetic qualities, I again still focused on the Western sense of a nutritional potency: I made a golden paste (highly condensed turmeric) and put this into most of my foods; I would sprinkle turmeric on almost every meal that I ate; I would also add it into my coffee and cacao drinks. I did this heavilTumeric and tumeric powder.y after I wrote that set of blogs, and then after a month of heavily consuming turmeric, my hand slowly exploded with dermatitis that got worse day by day.

Turmeric has a warming energetic constitution; this energetic quality of turmeric—even though it is also anti-inflammatory in Western terms—most definitely fed the inflammation on my hand. I also love spicy foods of all sorts, so naturally I had been consuming many spicy foods at the same time as this new influx of turmeric came into my digestion. Donna explained to me that the dermatitis on my hand has a hot energy to it (as it was obviously inflamed, red, and felt very hot in temperature), and therefore I should remove all energetically warming foods, begin to include more cooling foods, and to also use a topical neem cream with added vitamin D. I did all of this as well as ingested Chinese herbs prescribed by her which helped to clear the extra heat that I had in my system. After a blood test, I was also prescribed a few Western supplements to bring my nutrient levels back into an optimal state.


Visual Energetics of a Pear

Almost two months later, after being urged to become aware of the energetic impacts of the food that I choose to consume, I now feel and see an immense improvement in my hand. The inflammation has receded, the pain has gone away, and my skin is beginning to feel normal again (FINALLY!). The miraculous thing about this improvement is that this improvement in health was able to occur during my most intensely stressful semester of college-level chemistry and biology (which was definitely among one of the causative factors).

All of this to say that by me shifting my perspective into applying the importance that energetics can play within my own body was a mind-body altering experience for me. Now, I can’t say that turmeric and warming foods were the only culprit—that is very obvious to me—as the ways in which I was dealing with my stress was also a contributing factor, and there were many other things that I had to become aware of (e.g. ingredients in soap, my need to increase exercise, etc.). However, I do feel that being armed with medical knowledge from a multitude of cultures, and now the direct experience of how the energetics within all foods affects my biology, became a key concept that allowed me to take control of my own health. This applied knowledge allowed me to be empowered in the decisions I make every day: what will I eat today? How will this food choice affect my energetics?

Now this doesn’t mean that I can never eat spicy foods or turmeric ever again—unless of course I took a food sensitivity test and found out otherwise. It does mean, however, that I need to learn how to balance my foods in relation to the qualities that these foods bring into my body. This is an art within itself; one that I am immensely excited to learn more about and integrate into my ever-evolving diet.

I know within my heart that this disruption in my health was a blessing in disguise. It is my hope that this experience can also be of help to those of you who read this. Feel free to post if you have any questions or comments =)


Click image to enlarge and save it for your reference

Energetics of Turmeric: An Honourable Herbal Spice with a Multitude of Applications (Part 2)

turmeric-heart-320x209This blog on turmeric is part 2 of 2; if you haven’t read part 1 yet, then click here and check it out.

The use of turmeric as a spice, and as a household remedy, has been utilised across various cultures and has known to be safe for centuries. To date, no scientific studies in either animals or humans have discovered any toxic effects associated with the use of turmeric (Lao et al. 2006), and it is clear that turmeric is not toxic—even at very high doses. The U.S. Food and Drug Administration (FDA) has conducted its own clinical trials with turmeric and published a 300-page monograph. The FDA has declared turmeric, and its active component curcumin, as GRAS (generally regarded as safe).

Turmeric has been scientifically tested in a multitude of aspects and has a substantial list of observed benefits. These health benefits span a wide range of useful applications: anywhere along the spectrum from anti-aging qualities to anticancer functions.

Turmeric has been observed to:Turmeric

-Support collagen production: collagen is the ‘glue’ that holds the body together. This connective tissue is the most abundant protein in the body. Turmeric also provides a mineral, manganese, which helps to rebuild/replace old collagen in the skin and elsewhere throughout the body—thereby keeping skin young-looking, soft, and less prone to wrinkles

-Help to hasten gallstones out of the gallbladder: great preventative for those whose family has a history of gallbladder stones/removal or those that may be on the brink of needing gallbladder surgery.

-Be at least 10 times more active as an antioxidant than vitamin E (Khopde et al., 1999). Extracts can scavenge free radicals, increase antioxidant enzymes, and inhibit lipid peroxidation (stops cell damage due to free radicals).

-Be antimutagenic: this means that its compounds can prevent the mutation of your cells & genes. If the body has too many toxins, free radicals, etc. then genetic mutations can occur; these mutations cause disease and illness. Because toxins lie within everyone’s bodies, ingestion of antimutagenic agents become imperative.

-Prevent damage to the liver (Miyakoshi et al. 2004) and also serves to protect the heart (Mohanty, Arya, and Gupta 2006)

 turmeric list Specific Ailments Turmeric is Beneficial for:

Turmeric is used as an herbal medicine for rheumatoid arthritis, chronic anterior uveitis, conjunctivitis, skin cancer, small pox, chicken pox, wound healing, urinary tract infections, and liver ailments (Dixit, Jain, and Joshi 1988). It is also used for digestive disorders; to reduce flatus, jaundice, menstrual difficulties, and colic; for abdominal pain and distension (Bundy et al. 2004); and for dyspeptic conditions including loss of appetite, postprandial feelings of fullness, and liver and gallbladder complaints.

It has anti-inflammatory, choleretic (increases bile/solids secretion), antimicrobial, and carminative actions (decreases gas/bloating) capabilities (Mills and Bone 2000). Turmeric targets the digestive organs: in the intestine, for treatment of diseases such as familial adenomatous polyposis (Cruz-Correa et al. 2006); in the bowels, for treatment of inflammatory bowel disease (Hanai and Sugimoto 2009); and in the colon, for treatment of colon cancer (Naganuma et al. 2006). For arthritis, dosages of 8–60 g of fresh turmeric root three times daily have been recommended (Fetrow and Avila 1999). For indigestion (dyspepsia), 1.3–3.0 grams of turmeric root is recommended. No known interaction of drugs with turmeric has been reported by the monographs of the German regulatory authority, Commission E (Blumenthal, Goldberg, and Brinckmann 2000).

In a study with human subjects, the effect of turmeric was examined on patients with irritable bowel syndrome (IBS). When 1 or 2 tablets of turmeric extract were given daily for 8 weeks, the prevalence of irritable bowel syndrome was significantly decreased, as was the abdominal pain/discomfort score (Bundy et al. 2004).

Turmeric volatile oil is also effective against respiratory tract disorders (pneumonia, bronchitis, asthma, etc.) . The volatile oil is active in removing sputum, relieving cough, and preventing asthma. Thus, turmeric volatile oil may be an efficacious drug in the treatment of respiratory diseases (Li et al. 1998).

Anticancer Properties Observed:

cancerTurmeric inhibits cancer cell multiplication (cell proliferation), induces programmed cell death (apoptosis) of cancer cells, and thus has many anticancer properties (Azuine and Bhide 1994; Deshpande, Ingle, and Maru 1997; Garg, Ingle, and Maru 2008). This fact is vitally important because cancer’s main ability to grow and replicate is due to its cells having an ‘infinite’ life program. This means that it can continually replicate and grow without needing to live by the rules of other healthy, non-cancerous, cells. Therefore, turmeric combats cancer by attacking its main forms of living/growing/replicating.

turmeric pillsThese animal studies have also shown turmeric to fight against the development of skin cancer (Villaseñlor, Simon, and Villanueva 2002), breast cancer (Deshpande, Ingle, and Maru 1998a), oral cancer (Azuine and Bhide 1992a), and stomach cancer (Azuine and Bhide 1992b). Turmeric prevents the formation of cancer at various steps, including inhibiting mutation (Polasa et al. 1991), detoxifying carcinogens (Thapliyal, Deshpande, and Maru 2001), decreasing cell proliferation, and inducing the death of tumor cells (Garg, Ingle, and Maru 2008). Certain organic chemicals within turmeric are able to infiltrate cancer cells and destroy them from the inside out: this process can be likened to well-trained ninjas; the cancer cells have no idea that they have invited in those who will destroy them. Even though these studies were all observing turmeric on animal subjects, it seems that multiple cultures throughout history—over a 4,000 year span—have had phenomenal reasons to apply this medicinal herb into their diets.

Further Health Benefits:

Would you like to increase the functioning of your gut? Turmeric acts as a potent digestive stimulant. As a dietary supplement, it enhanced the activities of pancreatic lipase, chymotrypsin, and amylase; each of these are important digestive enzymes that reside in different parts of the digestive system. Moreover, turmeric mixed with other spices such as coriander, red chili, black pepper, and cumin brought about a pronounced stimulation of bile flow and bile acid secretion (Platel et al. 2002). Mixing any of these singular herbs with turmeric creates a synergistic relationship where each herb becomes more effective. Increasing the bioavailability of turmeric in this way will induce higher amounts of bile flow which allows for the liver to detox more effectively, lessens the likelihood of gallbladder stones, and simultaneously increases the effectiveness of the digestive process.

Turmeric Golden Paste Recipe:Turmeric-Paste

-1/2 cup – turmeric powder

-1 cup – filtered water (estimated; might need more depending on desired thickness)

-1 1/2 tsp – ground black pepper

-1/4 cup – high quality cold pressed organic oil of your choice (olive, avocado, coconut, etc.)



-Gently heat water in a pan (do not use Teflon coated or aluminium pans, if possible)

-Add turmeric powder & ground black pepper into the pan as it heats

-Gently stir until you get a thick paste (~6-10 mins)

-Add oil & stir more

-When you have desired thickness, then turn off the heat and allow to cool

-Store in a glass jar in the refrigerator for up to 3 weeks

As stated earlier, black pepper assists turmeric in becoming highly bioavailable which helps it to be more effective within the body. The added oils will allow for the stomach to more easily absorb and assimilate the golden paste.

This paste can be used as an herbal remedy when feeling a flu or cold. It can also be used as a way to prevent illness and keep your immune system healthy and within the optimal range. Turmeric paste can be mixed with milk or water an d taken to treat intestinal disorders, colds, and sore throats. This paste can be eaten by itself, added to coffee, a smoothie, or your favorite dish. Get creative and enjoy!

Check out this website or this website for further information on ways to use this golden paste =)





Organic Non-GMO Turmeric

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Energetics of Turmeric: An Honourable Herbal Spice with a Multitude of Applications (Part 1)

Turmeric is the root structure used from the Curcuma longa plant (a leafy plant that is related to ginger). It has an extensively long history of medicinal use which dates back 4,000 years and spans a multitude of cultures. turmeric_600Modern medical sciences are beginning to recognize its importance: there are currently over 3,000 scientific publications researching turmeric—all of which have been published within the last 25 years. So, what’s the health buzz about?

Turmeric has been found to be a potent anti-agent-for-almost-everything: antioxidant, antiseptic, antibacterial, antiviral, antifungal, anti-inflammatory, antimutagenic, antimicrobial, antitumor, and anticancer. Furthermore, turmeric helps to protect the heart, lungs, kidneys and assists in protecting the body from radiation exposure. Combining turmeric with foods has also been shown to assist—and effectively improve—the digestion of foods.
As with any food/herb/spice/supplement, always keep in mind that some people (this could or could not be you) can be allergic, intolerant, and/or sensitive to things that go into the body. When deciding to implement something new into your diet, always feel into your body and listen to its language of comfort/discomfort. Read our Food Sensitivity Testing page to get a better idea as to how your body might be affected by the food you’re eating. If you’re interested in this personalized testing and diet protocol, then contact us to work with Donna to see what your body is allergic to and how you can (re)discover your optimal wellitude! With that said, let’s explore this phenomenally multifaceted spice!
Cultural Historical Applications and Energetics of Turmeric:
Over the centuries, turmeric has been used in therapeutic preparations throughout different parts of the world. In Ayurvedic practices, turmeric has many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms, improving digestion, regulating menstruation, dissolving gallstones, and relieving arthritis. Many South Asian countries use it as an antiseptic for cuts, burns, and bruises, and as an antibacterial agent. In Pakistan, it is used as an anti-inflammatory agent, and as a remedy for gastrointestinal discomfort associated with irritable bowel syndrome and other digestive disorders. In Pakistan and Afghanistan, turmeric is used to cleanse wounds and stimulate recovery by applying it onto a piece of burnt cloth that is placed over a wound. Indians use turmeric, in addition to its Ayurvedic applications, to purify blood and remedy skin conditions. Turmeric paste is used by women in some parts of India to remove superfluous hair. Turmeric paste is applied to the skin of the bride and groom before marriage in some parts of India, Bangladesh, and Pakistan, where it is believed to make the skin glow and keep harmful bacteria away from the body. Turmeric is also currently used in the formulation of several sunscreens.

$_32In Ayurvedic medicine, turmeric is a well-documented treatment for various respiratory conditions (e.g., asthma, bronchial hyperactivity, and allergy), as well as for liver disorders, anorexia, rheumatism, diabetic wounds, runny nose, cough, and sinusitis (Araujo and Leon 2001). In traditional Chinese medicine, it is used to treat diseases associated with abdominal pain (Aggarwal, Ichikawa, and Garodia 2004). From ancient times, as prescribed by Ayurveda, turmeric has been used to treat sprains and swelling (Araujo and Leon 2001). In both Ayurvedic and traditional Chinese medicine, turmeric is considered a bitter digestive that relieves flatulence. Unani practitioners also use turmeric to expel phlegm or kapha, as well as to open blood vessels in order to improve blood circulation. It can be incorporated into foods, including rice and bean dishes, to improve digestion and reduce gas and bloating. Turmeric is a cholagogue—stimulating bile production in the liver and encouraging excretion of bile via the gallbladder, which improves the body’s ability to digest fats and helps to detoxify the body.
Turmeric is warming to the body and has a bitter taste; it has been used to improve protein digestion, reduce uterine tumors, reduce joint swelling, decongest the liver, dissolve gallstones, increase ligament flexibility, and reduce menstrual pain.
If taken in small amounts, turmeric will stimulate the qi energy of the liver and thereby remove liver qi stagnation. It will also dry up virus-feeding dampness. This spice is extremely versatile and can be added to a plethora of meals, tinctures, salves, and drinks. As with anything, turmeric affects everyone differently, so a general dosage suggested is ¼ – ½ teaspoon daily (as a spice or taken in capsules).


Scientifically Observed Properties:
More than 100 chemical components have been isolated from turmeric. The main component of the root is a volatile oil, containing turmerone and curcuminoids, which are found to be powerful natural antioxidants that have anti-tumor capabilities (Ruby et al. 1995; Selvam et al. 1995). Curcumin (one among the many healing substances found in turmeric) is one of the main antioxidant chemicals that help the immune system to subdue free radical formations within the body. It is vitally important to eat foods that have antioxidant properties because free radicals dismantle healthy cells within the body. When there are too many free radicals the body then becomes more prone to disease, illness, and will be unable to achieve optimal wellness.

In a 2007 research study, nutritional analysis showed that 100 g of turmeric contains 390 kcal, 10 g total fat, 3 g saturated fat, 0 mg cholesterol, 0.2 g calcium, 0.26 g phosphorous, 10 mg sodium, 2500 mg potassium, 47.5 mg iron, 0.9 mg thiamine, 0.19 mg riboflavin, 4.8 mg niacin, 50 mg ascorbic acid, 69.9 g total carbohydrates, 21 g dietary fiber, 3 g sugars, and 8 g protein (Balakrishnan 2007). Turmeric is also a good source of omega-3 fatty acid and alpha-linolenic acid (Goud, Polasa, and Krishnaswamy 1993).

-Regulates the immune system: a healthy and balanced immune system is one of the foundations to optimal wellness
-Is the most efficient at killing H. pylori when turmeric was tested among other herbs (O’Mahony et al. 2005)
-Improves insulin resistance: this can help current diabetics, those pre-diabetic, and those whom are looking to prevent diabetes
-Increases metabolism: can help to lose weight more effectively (always best in combination with other weight loss protocols/healthy lifestyle changes)
-Acts as a repellent against both day and night-biting mosquitoes (turmeric volatile oil specifically) (Tawatsin et al. 2001)
-Reduces skin inflammation; helping to relieve and heal acne, cuts/wounds, psoriasis, eczema, etc.


Ginger and Turmeric Aromatic Rice by Julia @ The Roasted Root
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 3 to 4 people
• 1 cup basmati brown rice
• 1 tablespoon coconut oil or oil of choice
• 2 large cloves garlic, minced
• 1 tablespoon ginger, peeled and grated
• 1 teaspoon turmeric, peeled and grated*
• ¾ teaspoon salt
• 2 cups boiling water
• 1 tablespoon fresh lemon juice
• ½ cup dried cranberries
For serving:
• ¼ cup fresh cilantro, chopped
• ¼ cup pine nuts
1. Pour the dry rice into a bowl and cover with cool water. Soak for 15 minutes, then drain.
2. While rice is soaking, put on a kettle of water and bring to a full boil.
3. Add the coconut oil, garlic, and ginger to a medium-sized pot and heat to medium. Sauté until very fragrant, about 3 minutes.
4. Add the rice, turmeric and salt, and sauté an additional 2 to 3 minutes.
5. Add 2 cups of boiling water, reduce heat and simmer, covered until water is absorbed, about 30 to 35 minutes.
6. A few minutes before rice is finished cooking, stir the fresh lemon juice and dried cranberries into the rice. Re-place the cover and continue to cook.
7. Serve with fresh cilantro and pine nuts alongside your favorite main dish.

T-honey-mask-1-1-650x978Turmeric Honey Face Mask
By Kacey @ DEARcrissy
1 teaspoon turmeric
1 teaspoon raw honey
Optional: up to 1 teaspoon of coconut oil. This will add extra antibacterial properties and hydrating benefits to the mask-though it will also make oily in a way that leaves the mask less of a paste and more of a spread, so it may not go on as thick as if you left the coconut oil out altogether.
1. Mix the 2 or 3 ingredients together until everything is nicely combined. If opting to not use the coconut oil, you may want to use a pinch more honey or even a few drops of water. When you’re ready to use the mask, apply to a clean, dry face. This mask shouldn’t be uncomfortable at all, but as with anything new, if you have rather sensitive skin, you may want to dry a small test area of skin before applying all over your face. Leave on for up to 20 minutes, this can be repeated weekly to help clean out pores and clear skin. Follow with a light moisturizer, or even just a tiny dab of coconut oil.






Power of Energetics: 5 Flavors (Part 2)

images-3Part 2 about the 5 flavors in Chinese Medicine with respect to their thermal properties (warming vs cooling), remedial actions (drying, moistening, etc.), where their energy is directed and how they are used therapeutically.

In this part we are going to focus on the last of the 5 flavors, Bitter and Sweet flavors.



I would like to restate that occasionally food is assigned a certain flavor property that might not correspond to the actual taste. Flavors are assigned to designate and reflect the properties of food, not just taste.  There are also many foods that have more than one flavor associated to it and are generally only used when both flavors are needed.



organic-alfalfa-sproutsProperties: A yin flavor; cooling effect; causes contraction and encourages the energy of the body to descend.  Reduces the excessive person (robust, extroverted, with thick tongue coating, loud voice, reddish complexion, etc.). Bitterness is an antipyretic, lowering fever; it will also dry fluids and drain dampness. Certain bitter foods and herbs have a purgative effect and induce bowel movements. Enter the Heart and Small Intestines.  Corresponds to the Fire Element.

Uses: Helpful for inflammations, infections, and overly moist, damp conditions. Also used for constipation.

Organ Function: Bitter foods clear heat and clean arteries of damp mucoid deposits of cholesterol and fats, in general tending to lower blood pressure. Bitter foods clear stagnancy and cools heat in the liver (usually caused by overconsumption of rich foods).  Bitter foods and herbs drain damp-associated conditions in the form of candida yeast overgrowth, parasites, mucus, swellings, skin eruptions, abscesses, growths, tumors, cysts, obesity, and all moist accumulations including edema. Bitter foods also increase intestinal muscle contractions. The kidneys and lungs are tonified and vitalized by bitter foods. It is superb n removing mucus/heat conditions in the lungs, signified by yellow phlegm discharges.

Seasonal Attunement: One should progressively increase their bitter intake during the fall and winter months, in order to contract and channel energy lower into the body. Heat symptoms arising in any season can be neutralized by bitter foods.

Individual Benefited: Slow, overweight, lethargic, watery (damp) individuals. Aggressive, overheated people are cooled by bitter foods.

Cautions: People who are deficient, cold, weak, thin, nervous, and dry should limit their bitter food intake.



Goji BerriesProperties: A yang flavor; regularly subdivided into full sweet (more tonifying and strengthening) and empty sweet (more cleansing and cooling). The sweet flavor, especially found in warming food, helps energy expand upward and outward in the body.  It is a harmonizing flavor with a slow, relaxing effect.  They also build yin in the body—tissues and fluids—and thus tonify the thin and dry person.

Uses: In the form of complex carbohydrates, sweet food is the center of most traditional diets; it energizes and yet relaxes the body, nerves, and brain. Sweet foods are used to reduce the harsh taste of bitter foods and to retard acute disease symptoms. Sweet foods in the form of complex carbohydrates also are suitable for treating the cold or deficient person. Enters the Spleen-Pancreas and Stomach.  Corresponds to the Earth Element.

Organ Function: Sweet foods soothe aggressive liver emotions such as anger and impatience. It is traditionally used to calm acute liver attacks.  Sweet foods also moisten dry conditions of the lungs, and slows an overactive heart and mind.

Seasonal Attunement: Sweet foods are appropriate for all seasons, and especially desirable during the equinoxes and solstices as they promote harmony. Warming and/or ascending sweet foods attune to the upsurges of spring, as do pungent foods.

Individual Benefited: The dry, cold, nervous, thin, weak, or scattered person needs whole sweet foods in greater quantity; the aggressive person needs sweet foods too for its retarding effect.

Cautions: The sluggish, overweight individual, or those with other damp signs, including mucus conditions, should take very sweet foods sparingly. Chewing carbohydrates well makes them much less mucus-forming and thus has a lighter, less damp impact on digestion. Too much sweet foods damages the kidneys and spleen-pancreas, weakens the bones, and causes hair loss.


Flavors and Direction

Affected organ



Bitter (yin) Cooling, direct energy inward and to lower body (downward) HeartSmall Intestine Inflammations, infections, moist and damp conditions, high cholesterol, candida overgrowth, parasites, abscesses and overeating.  Dry, cold, nervous, weak persons should not overeat bitter foods Alfalfa, romaine lettuce, rye.Bitter+pungent: citrus peel, radish leaf, scallion, turnip, white pepper.Bitter+sweet: amaranth, asparagus, celery, lettuce, papaya, quinoa.Bitter+sour: vinegar
Pungent (yang) Warming, direct energy outward and to upper body, expansive, dispersive LungLarge Intestine Stimulates circulation, cardioprotective, clear obstructions and improve liver function, moistens the kidneys affecting fluids in the entire body, improve digestion, and reduce mucous conditions, expels parasites Warming: spearmint, rosemary, scallion, garlic, onion, cinnamon, cloves, ginger, black pepper, all peppers, cayenne, mustard greens, fennel, anise, dill, nutmeg, basil and horseradishCooling:  peppermint, marjoram, white pepper and radishNeutral: taro, turnip and kohlrabi
Salty (yin)Cooling, direct energy inward and to lower body (downward) KidneysBladder Soften lumps (such as hardened lymph nodes), cataracts, knotted muscles and glands.  Constipation, abdominal swelling and pain, sore throat, pyorrhea.  Increases appetite Salt, seaweed (kelp, kombu, bladderwrack, dusle), barley, millet, soy sauce, miso, pickles, umeboshi and gomasio
Sour (yin)Cooling, causes contraction and has an absorbent, astringent effect LiverGallbladder Incontinence, excessive perspiration, hemorrhage, diarrhea, hemorrhoids, prevent or reverse abnormal leakage of fluids, dries and firms up tissue Hawthorne berry, lemon, lime, pickles, rose hip, sauerkraut, crab apple, sour plum.Sour+bitter: vinegar.Sour+pungent: leek.Sour+sweet: aduki bean, apple, blackberry, cheese, grape, mango, olive, raspberry, sourdough bread, tangerine, tomato, yogurt
Sweet (yang)Warming, direct energy outward and to upper body (upward) Spleen-pancreasStomach Slows acute reactions and neutralizes toxic effects of other foods, also lubricates and nourishes the body. Those to benefit most are dry, cold, nervous, thin, weak , scattered or aggressive persons. Less needed for those persons with damp or mucous signs. Fruits: apple, apricot, cherry, date, fig, grape, grapefruit, olive, papaya, peach, pear, strawberry, tomatoVegetables: beet, mushroom, cabbage, carrot, celery, chard, cucumber, eggplant, lettuce, potato, spearmint, squash, sweet potato, yamNuts/seeds: almond, chestnut, coconut, sesame seed, sunflower seed, walnutSweeteners: amasake, barley malt, honey, molasses, rice syrup, whole sugar (unrefined)


For Part 1 Click Here!


While waiting for the next installment, please take a look at the foods in our other blogs to see how to choose the most nutritious groceries, how to store them to retain freshness, the nutritional benefits, and of course—the energetics.   

Power of Energetics: The 5 Flavors (Part 1)

imagesIn the last blog we went over the 5 properties (focusing on heat and cold) and this week we are going to go over the 5 flavors in Chinese Medicine with respect to their thermal properties (warming vs cooling), remedial actions (drying, moistening, etc.), where their energy is directed and how they are used therapeutically.

This is Part 1 of 2 on the 5 flavors and in this part we will be going over Pungent, Salty, and Sour flavors.


First off, I would like to preface that occasionally food is assigned a certain flavor property that might not correspond to the actual taste. Flavors are assigned to designate and reflect the properties of food, not just taste.  There are also many foods that have more than one flavor associated to it and are generally only used when both flavors are needed.

1442372256336Once again yin and yang are at the forefront of designating properties in energetics.  Two of the flavors—pungent and sweet—are yang, as they tend to be warming and direct energy outward and higher in the body.  The other three flavors—sour, bitter, and salty—are yin, as they are cooling and conduct energy lower and inward. Also, each flavor “enters” (are closely associated with) specific internal organs.

The diet of a healthy person contains flavors that are balanced, with sweet flavor predominating. Sweetness and it’s associated earth element are considered the most central aspect of the body and its nourishment. Meaning that each day the sweet flavor—grains, vegetables, legumes, nuts seeds and fruit—should be accompanied by small amounts of bitter, salty, pungent, and sour foods.  The balance of which flavors are needed for the healthy diet do change, each season has its own influences on what one should eat.  Once the individual is balanced, then work towards seasonal attunement.

Quantity is also important in maintaining balance.  If a flavor is helpful to an organ, too much of the flavor has the opposite and wearing effect. This is most often seen with the sweet flavor, as too much can weaken stomach absorption, mucus accumulation, and blood sugar imbalances.

Pungent (including acrid, spicy, hot,and aromatic flavors)

B9316448002Z.1_20150304155635_000_GMQA3VGAC.1-0Properties:  A yang flavor; expansive, dispersive; the pungent flavor has a warming energy as it stimulates circulation of energy and blood, tending to move energy upwards and outwards to the periphery body. Enters the Lungs and Large Intestines. Corresponds to the Metal Element.

Uses: Stimulates digestion, disperses mucus caused by highly mucus-forming foods such as dairy and meats, and offers protection against mucus conditions such as common cold. The diaphoretic pungents (mint, cayenne, elder flower, scallion, garlic, and chamomile) are used to induce sweating during common colds and other exterior conditions. They are also used to lighten the effects of grains legumes, nits, and seeds, all of which have moderate mucus-forming properties; they also disperse stagnant blood and increase Qi energy. Extremely pungent foods (garlic, mugwort, and cayenne) can be used to destroy and expel parasites.

Unfortunately, in many places of the world pungency is consumed most often in the form of alcoholic beverages, which have some short-term benefits but ultimately cause necrosis, especially in brain cells.

Organ Functions:  The pungent flavor enters and clears the lungs of mucus conditions (do not use warming pungents for this if there are any heat conditions in the body). It improves digestive activity, which is ruled by the spleen-pancreas, and expose gas from the intestines. It moistens the kidneys which affects the fluids of the body. Stimulates blood circulation and is cardiotonic. It also helps clear obstructions and improve sluggish liver function.

Seasonal Attunement: Pungent flavor (along with full sweet flavor) attunes to spring. Pungent flavors that are also hot provide the interior environment of, and attune the body to, summer—cayenne, black pepper, hot green and green peppers, and fresh ginger.

Individuals Benefited: This who are sluggish, dull, lethargic, or excessively heavy benefit from pungent foods (as well as bitter).  Those inclined to dampness or mucus conditions of the lungs or colon (Metal Element) can use pungent foods for prevention and treatment.  A person with cold signs improve with the use of warming pungents.  Some pungent foods can be beneficial for dry, thin individuals or those who tend towards wind conditions of nervous, restless activity. However, not all pungent foods are appropriate for the dry person.

Cooking: The pungency of food diminishes with cooking.  For full benefits eat pungent food raw or pickled. If cooking is needed mild steaming will preserve some of the pungency.

Cautions: Some pungent foods worsen the condition of dry, windy, nervous or thin person (sage, raw onion, and all hot peppers, including cayenne). If suffering from Qi diseases—deficient Qi, including weakness, or stagnant Qi involved in obstructions and constrictions— avoid pungent foods.  Also, avoid warming pungent food when heat signs are present. Those overweight from overeating should choose cooling pungent foods.


seaweed-salad-in-bowl-seaweed-food-trend-food-Good-Housekeeping-UK__largeProperties: A yin flavor; cooling effect; tends to move energy downward and inward; has centering, earthy qualities; moistens dryness;softens hardened lumps and stiffness; improves digestion; detoxifies the body; and can purge the bowels and promote emesis.  Enters the Kidneys and Bladder. Corresponds to the Water Element.

Uses: May be increased in the diet to soften lumps (ex. hardened lymph nodes, cataracts, and other knotting of the muscles and glands). Used internally for constipation, abdominal sweeping and pain, and externally for impure blood conditions with heat signs, such as skin discharges, sore throat (hot water gargle), and pyorrhea (brush teeth with fine salt). Salt counteracts toxins in the body, increases appetite, and is unfortunately overused, especially in the form of table salt.

Organ Function: Salty foods enter the kidneys and is considered a proper flavor for the spleen-pancreas, where it strengthens digestive functions.  It also fortifies a weak heart-mind (one and the same in Chinese thought) and improves mental concentration.

Seasonal Attunement: The descending, cooling nature of salty foods attunes to the colder seasons and climates, and such be used progressively more throughout fall and winter.

Individual Benefited: Salty foods moisten and calm the thin, dry, nervous person.

Cautions: Salty foods should be restricted by those with damp, overweight, lethargic, or edemic conditions, and those with high blood pressure. Seaweed, while salty, is an exception to this rule as its iodine and trace minerals speed up metabolism. Salt is a yin food, but excessive salt has the opposite effect and should be used sparingly by very yang people.


Lemons and LimesProperties: A yin flavor; cooling quality; causes contraction and has a gathering, absorbent, astringent effect, to prevent or reverse abnormal leakage of fluids and energy, and to dry and firm up tissues. Enters the Liver and Gallbladder.  Corresponds to the Wood Element.

Uses: Used in the treatment of urinary dripping, excessive perspiration, hemorrhage, diarrhea, and weak, sagging tissues including flaccid skin, hemorrhoids, and uterine prolapse.  Sour foods derives from a variety of acids, some of the most common being citric acid, tannic acid, and ascorbic acid.  The sour flavoring found in black and green teas and blackberry leaves can be classified as astringent.

Organ Function: Sour flavor is most active in the liver, where it counteracts the effects of rich, greasy food, functioning as a solvent to breakdown fats and protein.  Sourness helps digestion to dissolve minerals for improved absorption and can help strengthen weakened lungs.  Sour foods are the proper food for the heart-mind and plays a vital role in organizing scattered mental patterns.

Seasonal Attunement: Sour foods draw one into harmony with the fall, the time of gathering and the beginning of the period of contraction (the onset of cooler weather).

Individual Benefited: Sour foods collect and hold together the dispersed, unpredictably changing personality.

Cautions: Those with dampness, heaviness in mind or body, constipation, and constrictions should use the sour flavor sparingly.



Flavors and Direction

Affected organ



Bitter (yin) Cooling, direct energy inward and to lower body (downward) Heart/Small Intestine Inflammations, infections, moist and damp conditions, high cholesterol, candida overgrowth, parasites, abscesses and overeating.  Dry, cold, nervous, weak persons should not overeat bitter foods Alfalfa, romaine lettuce, rye.Bitter+pungent: citrus peel, radish leaf, scallion, turnip, white pepper.Bitter+sweet: amaranth, asparagus, celery, lettuce, papaya, quinoa.Bitter+sour: vinegar
Pungent (yang) Warming, direct energy outward and to upper body, expansive, dispersive Lung/Large Intestine Stimulates circulation, cardioprotective, clear obstructions and improve liver function, moistens the kidneys affecting fluids in the entire body, improve digestion, and reduce mucous conditions, expels parasites Warming: spearmint, rosemary, scallion, garlic, onion, cinnamon, cloves, ginger, black pepper, all peppers, cayenne, mustard greens, fennel, anise, dill, nutmeg, basil and horseradishCooling:  peppermint, marjoram, white pepper and radishNeutral: taro, turnip and kohlrabi
Salty (yin) Cooling, direct energy inward and to lower body (downward) KidneysBladder Soften lumps (such as hardened lymph nodes), cataracts, knotted muscles and glands.  Constipation, abdominal swelling and pain, sore throat, pyorrhea.  Increases appetite Salt, seaweed (kelp, kombu, bladderwrack, dusle), barley, millet, soy sauce, miso, pickles, umeboshi and gomasio
Sour (yin)Cooling, causes contraction and has an absorbent, astringent effect LiverGallbladder Incontinence, excessive perspiration, hemorrhage, diarrhea, hemorrhoids, prevent or reverse abnormal leakage of fluids, dries and firms up tissue Hawthorne berry, lemon, lime, pickles, rose hip, sauerkraut, crab apple, sour plum.Sour+bitter: vinegar.Sour+pungent: leek.Sour+sweet: aduki bean, apple, blackberry, cheese, grape, mango, olive, raspberry, sourdough bread, tangerine, tomato, yogurt
Sweet (yang)Warming, direct energy outward and to upper body (upward) Spleen-pancreas Stomach Slows acute reactions and neutralizes toxic effects of other foods, also lubricates and nourishes the body. Those to benefit most are dry, cold, nervous, thin, weak , scattered or aggressive persons. Less needed for those persons with damp or mucous signs. Fruits: apple, apricot, cherry, date, fig, grape, grapefruit, olive, papaya, peach, pear, strawberry, tomatoVegetables: beet, mushroom, cabbage, carrot, celery, chard, cucumber, eggplant, lettuce, potato, spearmint, squash, sweet potato, yamNuts/seeds: almond, chestnut, coconut, sesame seed, sunflower seed, walnutSweeteners: amasake, barley malt, honey, molasses, rice syrup, whole sugar (unrefined)


For Part 2 Click Here!

While waiting for the next installment, please take a look at the foods in our other blogs to see how to choose the most nutritious groceries, how to store them to retain freshness, the nutritional benefits, and of course—the energetics.   


Energetics of Elephant Garlic: Garlic That’s Not Actually Garlic?

Elephant garlic (Allium ampeloprasum) is normally confused with ‘regular garlic’­­ (the type that many of us have seen and eaten). This extremely large garlic-resembling-imposter tastes much less pungent than its look-a-like counterpart, however, it does have many of the same health qualities as traditional garlic. Elephant garlic is not garlic—its geneElephant-Garlicalogy is actually much more closely related to leeks—even though our eyes would certainly tell us differently! For those out there that do not like ordinary garlic, try elephant garlic and see if you enjoy it, because it has SO many healthy qualities that your body might be craving.

The cloves/bulbs of an elephant garlic are extremely large in size; one bulb can be as large as an entire head of regular garlic. Contrary to popular belief, elephant garlic’s flavor profile is not stronger than ordinary garlic. It is actually much less intense; it is much milder, sweeter, and still packs an energetic punch in the realm of health and wellness!

As does regular garlic, elephant garlic contains the chemical compound “allicin” which has been scientifically shown to have antibacterial & antioxidant properties and can suppress/inhibit certain types of cancers. Allicin, the compound responsible for garlic’s unique odor, is one of the many powerhouses of its nutrient profile. Elephant Garlic has potent antibacterial and antiviral agents, and contains flavonoids, minerals, proteins, and vitamin B which collectively help to kill harmful microbes within the body.

A study from 2013 examined the effects that elephant garlic had on seven kinds of bacteria. Their results show that, “the antimicrobial activity of elephant garlic was stronger than ampicillin [Penicillin] when used against Escherichia coli, Bacillus subtilis, Bacillus thuringiensis, Staphylococcus actinomycetes, and gray actinomycetes. Even at a very low concentration (12.5%), elephant garlic still had an antibacterial effect on common bacteria E. coli and S. aureus.” This study concluded that elephant garlic has vital antibacterial properties and has an inhibitory effect on cancerous tumors on the bones (osteosarcoma).

Other research shows it to be effective against common infections like colds, flus, stomach viruses, and Candida yeast. Studies further show that allicin helps to lower blood pressure, triglyceride, and insulin levels in the blood. Allicin has also been shown to help protect against colon cancer by protecting colon cells from the toxic effects of cancer-causing chemicals.

Lets discover some ways to get this vital & delicious medicine into our bodies!

Ways To Eat Elephant Garlic

Elephant garlic can be consumed in much the same ways as conventional garlic. It can be stir fried, fermented, pickled, roasted, baked—even eaten raw—as well as sautéed, or cooked in a soup. Feel free to get creative!

Roasted Elephant Garlic + Cauliflower Soup by AdriennEats

1 head elephant garlic
1 head cauliflower, broken into florets
3 tbsp olive oilroastedgarliccauliflowersoup1
1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp ghee
1 medium onion, diced
2 celery stalks, diced
1 medium turnip, diced
2 bay leaves
1/2 tsp nutmeg
1/2 tsp sage
1/2 tsp paprika
4-5 c water
2 c almond milk
smoked paprika & dill to garnish each bowl

Preheat oven to 350°F. Drizzle elephant garlic (or regular head of garlic) with about a tablespoon of olive oil and cover with foil. Roast for almost an hour.

Fifteen minutes later, cover a baking sheet with parchment paper. Spread cauliflower florets onto the sheet and drizzle with the remaining olive oil, sea salt and freshly cracked black pepper. Roast for 30 to 45 minutes.

Put ghee into a sauté pan over medium heat. Add onion, cooking until translucent and softened. Add the celery, turnip, bay leaves, and spices. Cover for five minutes, allowing the vegetables to sweat a bit. Add the elephant garlic and roasted cauliflower along with the water and almond milk. Bring to a boil, reduce heat and simmer for about 10 minutes. Remove from heat and discard the bay leaves. Use a hand immersion blender (or regular blender) and blend until smooth. If the consistency is chunky, like puree, add water to thin.

Finish with a sprinkle of smoked paprika and dill.

Roasted Elephant Garlic for Appetizers, Dips, & Sauces

By Dr. David Richard, ND, LAc

Spread liberally on bread, add to pasta dishes, use to add texture and taste to salads, or place on top of grilled burgers and steaks. Be creative, it’s completely up to you!



Prep time: 15 minutes, Cook time: 30 minutes, Serves 10-12

20 cloves elephant garlic, peeled
1 quart Organic Whole Milk
1/4 cup Organic Olive Oil




  1. Measure the milk into a saucepan and bring to a boil. Reduce the heat to simmer and add the cloves of garlic. Poach the garlic for 10 minutes. Rinse and drain the poached garlic, place into a mixing bowl, and toss with the olive oil.
  2. Place the coated garlic into a baking pan and place into a preheated 350°F oven for approximately 30 minutes. Remove from the oven and allow to cool. Use in recipes as directed or serve plain with fresh whole grain bread or vegetables.


*Disclaimer – Poaching elephant garlic in milk is a process used to tame its bitter nature. However, doing this poaching process may remove/dismantle some of the healing energetics of allicin, mentioned earlier*

Raw [Elephant] Garlic Bomb

For when (or before) you’re not feeling well

This works with either conventional garlic or elephant garlicGarlic

-Finely chop enough [elephant] garlic to fit onto a large spoon.

-Drizzle an organic high-quality oil of your choice (coconut, avocado, olive, etc.) onto the spoon with chopped [elephant] garlic.

-Drizzle raw organic local honey onto the ingredients (enough for your flavor profile needs)

-Put the spoonful into your mouth and thoroughly chew the mixture until it becomes a soft paste in your mouth. Chewing this mixture completely, as long as you can stand, is essential to allow your body to most easily process and receive the healing qualities of this food.

-Take 5 or so minutes to sit and relax. If done correctly, your mouth will begin to salivate and your body temperature may rise a bit. Wait a few minutes and you will feel revitalized, ready for your day, and the sickness will be at bay.

Check out Intentional By Grace – 7 Ways to eat Raw Garlic ~Flu Fighting Food~

*If you did not get the above mentioned effect, then double the amount of [elephant] garlic for your next round*

For more info about conventional garlic, check out our previous Blog Post “Energetics of Garlic: Move over Dracula”

Power of Energetics: 5 Properties



Yin and yang, is a constant factor in Chinese Medicine and energetics.  This week we are talking about the 5 properties of food—Heat/Hot, Warm, Neutral, Cool, and Cold —how they correspond to yin and yang, and how they affect the body.



When talking about the properties of food, if a food is heat/hot it is considered warming and if it is cold it is considered cooling.  When differentiating the properties foods that are extremely warming are considered heat/hot and food that are slighting warming are considered warm.  The same goes for cooling foods.  Warming and cooling foods correspond to yin and yang—where heat is yang and cold is yin.  When eating cooling foods, energy and fluids are directed inward and lower so the exterior and upper portions of the body cool first.  When eating warming foods, energy and fluids (especially blood) move up and out to the surface of the body.

images-4The properties of food also are a great example of yin with the yang (which I spoke about in my last blog), foods can have opposing properties.  For example, Siberian Ginseng can both lower high blood pressure and raise low blood pressure.  This can happen because food can be altered in the cooking process, ultimately transforming the yin into the yang.  The warming and cooling properties of food depend on multiple factors:

  1. Slow growing plants such as carrot and cabbage are more warming than those that grow quickly.
  2. Fertilization, which stimulates plants to grow quicker, creates a more cooling food/energetic.
  3. Raw food is more cooling than cooked food.
  4. Foods eaten cold are more cooling.
  5. Foods that are colored blue, green or purple are more cooling than the colors red, orange, and yellow. Example: a green apple is more cooling than a red apple.
  6. Cooking methods requiring more cooking time, higher temperature, or higher pressure are generally more warming.  Deep frying is more warming than steaming food and heatless methods of preservation or preparation, like fermenting, marinating or sprouting are cooling.

If possible do not microwave or overcook your food.  Microwaving food can damage the molecular integrity and diminish the Qi. If you must microwave your food, the best method is to put your microwave at a lower power and cook it in small increments of time until warm.  In general cooking your food moderately (whether in a microwave or on the stove) is the best for your body, as overcooking or eating too much raw foods can be overstimulating.


Unknown-2Excess heat can be caused by eating too many warming foods or an insufficient amount of cooling foods, to much activity or work, exposure to heat and extreme climates (even a cold climate), or the obstruction of the internal organs.  The entire body or just a part can be affected by an excess of heat.



Signs of Heat:

  • As heat rises the body fluids dry up. (ex. dehydration)
  • The body feels hot, avoidance or fear of heat, and attracted to cold
  • Head: Bright red tongue with a yellow coating, red face, red eyes, nosebleeds, canker sores, “rotten” breath smell
  • Heart/Mind/Body: High blood pressure, hemorrhages, inappropriate or incoherent speech, convulsions, delirium, full and fast radial pulse
  • Local inflammations, swellings, rashes, skin eruptions, and sores
  • Digestion: Constipation, dry and smelly stools, dark yellow or red urine, blood found in stool or urine, strong desire for cold liquids in large quantities, matter excreted is forceful and urgent, mucus and phlegm are thick and yellow or green

To combat an excess of heat one should eat less and increase fluid intake.  One should avoid red meat, chicken, alcohol and cigarettes as they increase heat.  Other food to avoid is yogurt, cows milk, eggs, clams, and can as can cause obstructions and aggravate heat.  Small amounts of almonds, sesame seeds, and fresh sunflower seeds can supply nutrients needed without increasing heat. One should also avoid pressure cooking, baking, or deep frying food.  Steam, simmer or eat foods raw.

For acute heat symptoms use the liquid forms of cooling vegetables or fruit juices, broths, and herbal teas.  These liquids should not be served cold, cold foods and drinks actually weaken the body.

Another form of heat is called deficiency-heat or deficiency-yin. This is the most common form of heat nowadays.  Deficiency-heat is produced not by an excess of heat, but by a deficiency in yin, specifically in the yin fluids and structures that provide balance for heat in the body.  Basically, the yin aspects of the body are so low that heat appears to be in excess. This is also a symptom of people who have yin of inferior quality, usually caused by overeating rich and denatured foods.

Signs of Deficiency-heat:

  • Hypoglycemia, diabetes, tuberculosis, and anxiety disorders
  • Wasting diseases where there is a long term inflammation and infections from viruses, bacteria, fungi, parasites, an other pathogenic microbes
  • degenerative disease eventually become marked with signs
  • Fluids: drinking small amounts of fluid often throughout the day, dryness of the tongue, mouth, cough or breath
  • Body: Tends to be thin (extreme cases result in emaciation), vertigo, spasms, cramps and moving pains, pulse is fast and thin
  • Mind: Insomnia, irritability, uneasiness, worry, excess thought
  • Color: Fleshy pink or fresh red tongue and cheeks
  • Heat: Low intermittent fever, palms and soles are hot and sweaty, night sweats

The modern person is a great example of deficiency-heat; uneasy, anxious with an abundance of energy (deeper energy lacking), and relationships are filled with irritations and fighting.  One just need to look at the causes of deficiency-heat to see the correlation.  Stress, excessive noise, competition, consuming warming nutrient deplete substances (alcohol, coffee, cigarettes, synthetic drugs) all deplete yin quickly. Also, overconsumption of spicy foods and food grown on wasted soil are also very yin depleting. A scary trend is emerging in our offspring where they lack the ability as a whole to supply sufficient yin fluids to themselves,  thus perpetuating the abundance of people with deficiency-heat symptoms.

The earth also reflects this deficiency-heat, as high quality sources of nutrient-rich food and clean water dwindle away.  Yin nurtures and stabilizes, the earth needs yin to grow and create.  To support not only your own body, but that of the earth’s, eat only local and organic food.

To combat deficiency-heat one can do activities that cultivate and harmonize yin, such as yoga, meditation, or connecting with the earth (gardening).  One should avoid intoxicants and refined food.  Meat, eggs, and other animal by-products are a good source of yin, but be careful as overconsumption can create sticky mucus.  Also be wary of refined food, especially foods high in sugar, as they offer a quick, temporary yin fix but will ultimately deplete both yin and yang.


Cold arises from the lack of physical activity, eating too much cooling food, or an overexposure to a cold environment.  Cold can also be caused by deficient yang resulting from insufficient warming foods or a constitutional weakness from birth. It takes longer for a cold person to build warmth than for a hot person to lose heat, which means that it is much harder for a person in a cold pattern to get back to normal.

Signs of Cold:

  • Areas affected are kidneys, bladder, bones, hair, emotional fear and sexual function
  • Causes Contraction: Body bends or moves around with difficulty and pain can be intense and fixed.
  • Body: Chilled sensation, dislike of cold, attraction to warmth, overdressed, body excretions will be copious and clear(clear urine, watery stools, or thin watery mucus)

To combat cold work on fears and insecurities, become more active, avoid long baths, and keep kidneys, legs, and lower abdomen warm. Use warming foods and cooking methods—avoid cooling or raw foods.  Do not eat or drink below room temperature and do not eat or drink anything too hot.  Moderate amounts of animal by-products are warming, especially butter. Eat extremely warming foods (ex. hot peppers) sparingly, as too much heat has a cooling effect.  The same principle goes for concentrated sweeteners.





Yin Cold Bamboo shoot, water chestnut, sugar cane, tomato, watermelon, banana, grapefruit, persimmon, mulberry, star fruit, seaweed, kelp, crabs, clams, sprouts, watercress, lettuces, and salt .
Yin Cool Millet, barley, wheat, buckwheat, eggplant, cucumber, celery, peppermint, broccoli, cabbage, cauliflower, mustard leaf, spinach,  amaranth, pea, mung bean, pears, cantaloupe, apple, pineapple, persimmon, coconut, strawberry, orange, tangerine, mango, papaya,  green tea, tofu, mushrooms, egg white, sesame oil, cream, yogurt and cheese.
Harmonized Yin/Yang Neutral Rice, corn, taro, sweet potato, potato, turnips, carrot, cabbage, radish leaf, beetroot, soybeans, adzuki beans, peanut, cashew, pistachio, black sesame, sunflower seed, plums, fig, grapes, lemon, olives,  shiitake mushroom, (sea) shrimps, pork, duck, oyster, beef,  egg yolk, royal jelly honey, milk, soybean milk, and sugar.
Yang Warm Coriander, chives, onion, leeks, green onion, asparagus, sweet peppers,  spearmint, pomegranate, apricot, peach, cherry, lychee, raspberry, chestnut, pumpkin, glutinous rice, dates, walnut, pine nut, mussels, lobster, fresh water shrimps, chicken, venison, ham, goat milk, maltose, brown sugar, cumin, clove, fennel, garlic, ginger (fresh), dill seed, nutmeg, rosemary, star anise, Sichuan peppercorn, sweet basil, tobacco, coffee, vinegar, wine, vegetable oil.
Yang Hot Black pepper, cinnamon, ginger(dried), chili pepper, and mustard seed.


Once an understanding of one’s personal constitution of cold or warm is reached it is easy to create a diet specific to keeping the balance of yin and yang in the body. If one is not clearly of a cold or warm constitution, then a diet balanced in both properties is best.


While waiting for the next installment, please take a look at the foods in our other blogs to see how to choose the most nutritious groceries, how to store them to retain freshness, the nutritional benefits, and of course—the energetics.   

Power of Energetics: Yin and Yang



Everyone has seen or heard of this symbol at some time in their life.  In the last few years, the Yin-Yang symbol has been used in the main stream as more of an ornament or a trend. People are using it with only the basic knowledge of what it represents.  Today we are going to go beyond the trend, we are going to look at what yin and yang means and how it correlates to the Energetics of Food.





“Yin and yang are the law of Heaven and Earth, the outline of everything, the parents of change, the origin of birth and destruction, and the house of shen ming (God or higher consciousness, the spirit, Tao), when curing sicknesses we should base our point of view on the roots (Yin and Yang)”.  



yinyangChinese Medicine and energetics are based off balance, within the body, mind and spirit, it is the unity of all things and the way of the universe.  From this unity yin and yang emerge, a representation of the continual change seen throughout the universe.  Yin and Yang are both seen in opposition as well as interdependent.  The world is continually changing, a cyclical motion that never ends,there is no beginning or end, cause and effect are not separate but one perpetually turns into the other.  The classic dilemma of what came first, the chicken or the egg, is not a dilemma within Chinese thought—the egg and the chicken are dependent of each other in the process of creation, both must exist for either to exist. The chicken makes the egg (yang generating yin) and the chicken grows out of the egg (yin producing yang).  Other examples of this philosophy are that day does not cause night, birth does not cause death, and summer does not create winter.


Yin and yang also describes the human process—youth is yang and older years are yin. When we breath in—expanding our chests—we are in the yang phase of respiration, when we breath out—emptying the lungs— we are in the yin phase.  Our whole body continuously fills and empties: lungs, stomach, intestines, hearts, and minds.  The materials that make up the body are yin and they are used for the transformation of yang.  Food is yin, which is then transformed by metabolic activity, yang.  Sperm (yang) joins and transforms the egg (yin), creating new life through merging and interacting.


The body’s organs are also split into yin and yang. The dense Yin Organs are the Liver, Heart, Spleen, Lung, and Kidney; they perform the function of assimilation and storage.  The Yang Organs are the Gallbladder, Small Intestines, Stomach, Large Intestines, and Bladder; they perform the functions of digestion and elimination.  In Chinese Medicine, these are the only organs used to diagnose illness, as they are linked to your Meridian Channels and Qi. In terms of psyche, yang is willfulness, desire, and assertiveness; yin is acceptance, responsiveness, repose, and responsibility.


However, yin and yang are always fluctuating and there are no absolutes—the Heart is a yin organ and the propulsion of blood and fluids through it’s contractions is yang.  This is the definition of yang within the yin.  Any aspect of yin and yang can further be divided into yin and yang.  In the symbol for yin and yang, this concept can be seen in the small circle of white within the black half, and the small circle of black within the white half.


The roots of disease and illness can be seen as imbalances within the body of yin and yang. Yin responds to yang’s stimulus and yang is supported by the solidarity of yin.  When one of these is off balanced—by either having an excess or deficiency—Qi, body, blood, or organs are also effected. Illnesses that are characterized by weakness, slowness, coldness, and under activity are yin. Illnesses characterized by strength, forceful movements, heat, and overactivity are yang.  A deficiency in one creates an excess in the other.  Yin cannot exist if there is an extreme abundance of yang. This extreme difference can take a profound transformation into shock, or worse, a complete division of yin and yang—death.


imagesBy becoming aware of the changes in our lives between yin and yang, we become attentive to our personal patterns and the order of the changes within our bodies, minds and spirits. Our bodies are in an unfaltering cycle of yin and yang, a constant state of merging and transforming, and it is important to become aware of these fluctuations. Awareness will help you find balance to allow you to move fluidly between yin and yang without being struck with an excess of either.


While waiting for the next installment, please take a look at the foods in our other blogs to see how to choose the most nutritious groceries, how to store them to retain freshness, the nutritional benefits, and of course—the energetics.