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Yin Rösti

September 14, 2014 By Lauren

This past weekend, I crossed the rösti divide.

Though the name may conjure images of narrow mountain-pass or swift-and-icy ravine, in substance it’s far less dramatic than that.  It’s the cultural border between the French-speaking side of Switzerland and the German-speaking one and also heaving plate of, what us Americans would term as, hash browns.

Shredded potatoes fried in animal fat, sometimes topped with an Alpine cheese, or an egg, or Speck (or, depending on the contents of your fridge, all three); a farmer’s breakfast that suits its mountainous terrain with assurance and compliments this transitional season with its comforting qualities.

Late summer’s shift toward fall, while characterized by abundance, moves inward: daylight wanes, the wind quickens, leaves and fruits fall, grasses dry, cows are taken down from mountain pastures, the last of the season’s crops are harvested and stored; the preparation for winter’s stillness begins and the desire for comforts–from what’s on our feet (hand-knit woolens, please) to what’s on our plates–deepens.

According to Chinese Medicine’s theory of the five elements and their corresponding seasons, Fall corresponds to the Metal Element, the lungs and yin energies.  Yin can be thought of as contracting energy, receptive and passive as the moon; it follows that foods with yin qualities are grounding–warming and deeply nourishing like slow-roasted beets or brothy soups.  The lungs are said to be negatively affected by unresolved grief and sadness and positively affected by yin energies including comfort foods like the dear potato.

Yin Potato

The shift toward Fall brings a shift in the Northern Hemisphere’s farmer’s markets.  The bright jewels–berries, apricots, tomatoes–of summer wane and are replaced by the substantial, soil-covered root vegetables of winter cellars.  With an ever-increasing variety of foods available to us regardless of region or season, many of these modest vegetables are overlooked in favor of something snazzier: for who among us would choose a regular potato when a sweet one is an option?

Not to belittle sweet potatoes but as they require a warmer climate than Geneva offers I’d like to sing the potato’s praises for a while.  The potato has suffered an unfair reputation in the health-conscious community due to its status as “comfort food“: the potato chip, the pomme frite, the double-chili-cheese fry.  We seem to have mistaken convenience for comfort and in the process have discredited one of the most nourishing, truly comforting foods around.

The potato, when eaten with its skin on, is high in fiber, B-vitamins–namely B6, B3 and B5, vitamin C, potassium, manganese and copper.  It contains a variety of phytonutrients–carotenoids, flavonoids and caffeic acid–that act as antioxidants, protecting against free radical damage.  The potato helps build and maintain body tissues, reduce bodily inflammation, promote healthy digestion and elimination, strengthen immunity and even ward off carcinogens.

My version of rösti forgoes the Alpine cheese and Speck for my favorite food-ally of the approaching season, another yin food:  wild-foraged mushrooms.  The turmeric-yellow, woodsy-delicate, butter-pat-softness of the Chanterelle, the smokey-black, earthy-dark-firmness of the Black Trumpet; to me, they are an emblem of the season. 

chanterelle

rosti

Das rösti ist tip-top!

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Yin Rösti

Ingredients

  • 3 starchy potatoes (shredded with skins on)
  • 1 handful small onion (finely chopped)
  • 2 Handfuls chanterelles (sliced)
  • 1 knob ghee
  • salt & pepper (to taste)

Directions

  1. Mix potatoes and onions together.
  2. Melt ghee in cast-iron skillet on medium heat. Once skillet is hot, add potato-onion mixture and distribute evenly across pan.
  3. Let cook 7 minutes, checking underside edges to see if it's browning.
  4. Use large plate to flip rösti--cooked-side up. Add more ghee to skillet. Slide rösti back into skillet. Let cook 7 minutes.
  5. Turn oven on Broil. Slide rösti out from skillet and onto a heat-proof plate and place in oven.
  6. Add more ghee to the skillet and cook mushrooms for 5 minutes,stirring until ghee has been well-absorbed.
  7. Take rösti out from oven, spread mushrooms on top and enjoy.
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Filed Under: Dinner, Fall, Lunch, Recipes, Vegetable Tagged With: dinner, lunch, potatoes, switzerland, traditionalfoods

The Last Word on Lemon Water

August 29, 2014 By Lauren

limonene

For those of you into holistic wellness, your morning routine most likely begins with a big mug of warm lemon water.  The benefits, you’re told, are numerous: it cleanses your digestion, it improves your mood, it boosts your immune system, it detoxifies your liver, it alkalizes your system. 

And even if some of those benefits are so vague as to be incomprehensible–I mean, does my system even need alkalizing?–if you’re anything like me, dear holistic-health-seeker, you often only hear the bottom-line: warm lemon water is wellness.

Or is it?

One of my more candid teachers posed that question in the margins of my nutritional research paper, once, in bright red.

During her class whenever certain holistic clichés like dairy is mucus-forming or grains are inflammatory or animal foods are too acidic were brought up they were met with the same terse appraisal: How so?  Explain the mechanism. What do you mean by that?  Explain further.

Socially, our interest in nutrition is growing; advice is passed on at the farmers market, in the grocery store, and, quite substantially, on the internet. Often this advice consists of commands like eat more kale or go gluten-free. These commands are closed statements and, in some ways, not dissimilar from other commands like have it your way or super-size me. Instead of asking–Why more kale? What do you mean by super-food? What is an anti-oxidant? Please explain–we’ve simply turned our ears from one slogan to another.

Once, while discussing a case of impaired liver function w/ this same instructor, a classmate suggested adding warm lemon water to the protocol.  It would help detoxify the liver.  We nodded our heads in agreement.  “I might buy that,” her raised eyebrows suggesting some doubt, “But what do you mean warm lemon water? How would you make that?”

With a name that describes its ingredients–lemon and, um, water–and preparation–the water should be, well, warm–the room went quiet, trick question?

“You mean, mixing lemon juice with warm water, right,” she prompted and we nodded in agreement.  “Wrong.”

Limonene

Apparently, the hepatic–of, or relating to the liver–qualities of the lemon are in its peel, specifically in the terpene limonene.

Limonene is also, coincidentally, found in oranges, mandarins, limes, yuzus and, oddly enough, bergamont and is the real reason to include citrus, or bergamont I suppose, in your morning routine.  It activates the Phase I and Phase II liver detoxification enzymes that are responsible for clearing toxins, helping to support our hard-working livers.

It’s been shown to support our digestive systems–and particularly sluggish bowels–, our immune systems, and even our nervous systems–yes, this version of lemon water does, in fact, improve our moods–, among other functions.

Receiving the benefits of this wondrous terpene is easy:  simply prepare a limonene concentrate the night before your morning lemon or orange or yuzu water.

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Limonene Concentrate

It is especially important to choose organically produced citrus for your limonene concentrate as you are using the rind and conventionally produced citrus is coated in wax, among other things.

As grapefruit contains a Phase I inhibiting compound–the flavonoid naringenin–it should not be used in your concentrate.

Ingredients

  • 1 lemon, or orange, or lime (halved)

Directions

  1. Squeeze citrus of choice into jar, drop rind in same jar, pour hot water over jar & seal it, let sit overnight, add to warm water in the morning. Repeat ad infinitum.
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And that’s the last word on lemon water.

Or is it?

Filed Under: Beverages, Fruit, Nutrition, Recipes, Sidenotes Tagged With: lemon, nutrition, realtalk

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