• daniel smith

The Shiatsu Bus Food Energetics: Dhal with fried mushrooms, corriander, salad, and potatoes.

As we move into summer we can see signs of the Fire Element, the season of light and heat, begin to manifest. The Yang energy in nature has begun to expand and extend itself as far as it can go; out to the flowers and fruits of each plant, therefore it is a great time of year to start to introduce more fresh herbs and salads into our diet. Summer is associated with community and mealtime so it's a great time to get together with friends and I was fortunate enough this weekend to be able to contribute a pot of dhal to some fresh and tasty salads prepared by three marvelous clients of The Shiatsu Bus!

Lentils are recommended for all conditions of Ki Deficiency, nourishing the Spleen and Kidney and strengthening the Heart. They also act against Dampness, an action shared by the corriander and spices which bring warmth and movement thus increasing this action against Dampness. Potatoes nourish the Yin and Ki with a strengthening action on the Spleen and Kidney. Overall the dhal is nourishing and remedies Spleen and Heart Ki Deficiency.

In Zen Shiatsu theory the Heart assimilates and integrates into our system, the material which the Stomach and Spleen have taken in and processed. As well as nourishing our Heart's energy through food it is a good idea to withdraw into the stillness of our Heart with some form of meditation practice. In the Eastern medical tradition, the Heart houses the 'Shen' which can be translated as Mind or consciousness. Like the movement of blood in and out of the heart organ, the best way to keep our Heart energy healthy is to alternate between periods of inner calm and outer responsiveness. Whether you have a formal meditation practice or have a hobby, sport, or activity that calms the 'Shen', it is a great time to make time for more of it!


INGREDIENTS: Serves 6-8


  • 500g red lentils

  • Vegetable oil

  • 3 onions, finely sliced

  • 4 garlic cloves, crushed or finely chopped

  • a thumb-sized piece of ginger, finely chopped

  • A handful of curry leaves (optional)

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 tsp coriander powder

  • 1 tsp turmeric

  • 1 dried red chilli, left whole

  • 1 tbsp tomato purée

  • 400g can coconut milk

  • 300g Mushrooms sliced

  • coriander leaves, sliced ginger, and sliced green chilli, to serve

Method


  • STEP 1 Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.

  • STEP 2 Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. Meanwhile, fry the mushrooms on a medium to high heat well seasoned with salt and pepper.

  • STEP 3 Serve with the mushrooms layered on top with a sprinkling of coriander, sliced ginger, and chilli. Accompany with fresh herby salads and potatoes.





For more articles on Shiatsu, Oriental Medicine and Food Energetics follow this link: https://www.theshiatsubus.co.uk/blog


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