So when do we know that winter has arrived and autumn has left the building? In a place like California it becomes particularly difficult to tell. Normally, in sane climates, winter's arrival would be heralded by entrance into snow season- not just the first snowfall, but maybe the second one, when the deep silence of winter descends and envelops the world in perfect stillness and darkness. Difficult to tell in coastal Cali. Except on a day like today, when waking up and getting out from under the down comforter is just not a happy thing. There was actual frost on the neighbor's roof. But the leaves have barely turned, and the storm season hasn't started yet, which here is the real start of winter. I miss snow. Sigh.
But a girl can pretend, so I've been satisfying my winter cravings with lots of cozy foods (and the wearing of long underwear) and breaking out my handmade mittens and down jacket. You all may think I'm a wimp, but I'm just nostalgic. And Yang deficient :) Which means I'm allowed to wear long underwear and a ski cap when it's 62 degrees out. And cook soup. And go to bed at 8 o'clock. Ok, when did I turn 80? Seriously, though, this is all preserving my Yang.
Now is the time, especially with sick people everywhere, to support your Yang, your vital energy that is the root of warmth, circulation and the function of all your organs and boost its capability to maintain your Wei Qi or defensive level. Which is just like what it sounds. Wei Qi is the energetic function of keeping invaders out of your wonderful temple of a body. And it needs Yang. So before you even start feeling the sniffles coming, if you are run down (and really, who isn't?) and tired (ditto), then love those hot soups y'all. With ginger. And curry. And Fu Zi Li Zhong Wan. Ok, maybe just take the last one in pill form. If you do tend to catch colds pretty easily and often and generally have low energy, consider taking Yu Ping Feng San (Jade Screen) to boost your Wei Qi. What are your favorite foods to warm you up? Are you a soup fan or not so much? And how are you keeping your immune system strong?
So what I've been cooking lately is . . . wait for it . . . soup! Here is my most recent one; it is surprisingly filling and comforting and core-warming. Oh, and sorry for the measurement approximations. I'll try to get more exact.
Three Sisters Soup
A combination of creamy, sweet Kabocha squash with black beans and sweet corn spiced with cumin and fire-roasted green chiles. Note: I've taken all the short cuts I possibly can, but if you want to cook up some black beans from scratch, this will taste just that much better. Likewise for the chiles.
1 winter squash, around 2 lbs
1 onion, chopped
1 clove of garlic, minced or crushed
2 tbsp olive oil
1 1/2 tblsp cumin seed and powder
1-2 cans of organic black beans
1 1/2 cups of corn kernels (mine were frozen, but again, fresh is always best)
1 small can of fire-roasted chiles
3 or 4 cups of broth, whichever kind you prefer
Pre-heat the oven to 425. Roast the squash: first cut it in half, then place the halves face down on an oiled baking sheet and bake in the oven for about 20 minutes or until you can pierce it without resistance with a sharp knife. Let cool a bit.
Heat the oil in a soup pot on medium and add as much cumin seed as you'd like. I like around 4 shakes from the container, which is probably close to a tablespoon or two. Let the seeds get toasty and add about 1 tsp of cumin powder. Add the chopped onion and cook until the onions are soft and getting transluscent. Add the garlic and cook until fragrant. Add the black beans and chiles and coat them with the spicy oil. Add the broth. Now scoop out the soft orange innards of the roasted squash and stir into the soup until there arn't any lumps left. Unless you like the lumps. Bring everything to a low simmer and add the corn. Cook for a couple minutes, just until the corn in done. Fin.
I like to garnish mine with cilantro and feta cheese, but queso blanco or sour cream would be tasty too.
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