Let food be your medicine and medicine be your food. – Hippocrates
In our recent blog Yin Yang Body & Nutrition we explained a little how specific food types can bring balance to your Yin-Yang energy according to the philosophy of Taoism. When these are perfectly balanced you will feel perfectly fine. If not, you could adjust your eating habits in order to improve both the balance and your health.
We searched the web to find you a few Yin & Yang recipes that will nourish either Yin or Yang energy, or are perfectly Yin-Yang balanced, all depending on what you‘re constitution and your deficiency is .
But before you dig in, you will first need to decide whether you are more on the Yin or Yang side of the spectrum. See are Yin Yang Body & Nutrition for that. And bear in mind that at certain moments you could predominantly feel Yin while at other times it might lean more towards Yang. This is because these energies are in constant motion, rocking back and forth with the tides of life. It is all influenced by how you fuel your body, how you nourish your mind and what lifestyle you have adopted.
When you prepare your food you need to keep in mind that your cooking method can also influence the Yin or Yang qualities of your food.
Yin Qualities increase when boiling, poaching and steaming
Yang Qualities are raised with deep-frying, roasting and stir-frying.
To start your day always drinks something warm. This recipe is perfectly Yin|Yang balanced and wakes up the stomach. Any cold drink shuts down the digestive fire. Honey stimulates digestion. Additionally lemon is responsible for smooth flow of energy.If you wish you can add cinnamon, ginger and cayenne pepper once you’re used to the drink.
Yin | Yang Morning Drink
1/4 lemon squeezed
1-2 TBS Honey
Yang Grilled Chicken Thai Style 4 servings
2 tbsps cilantro stems (finely-chopped, or 2 cilantro roots)
2 tsps white peppercorns (whole)
2 tsps coriander seeds (whole)
4 cloves garlic (peeled)
3 lbs chicken filet
3 tbsps fish sauce
2 tbsps oyster sauce
1 tbsp ground turmeric
2 tbsps dark brown sugar (or light)
1.Combine cilantro, white pepper, coriander, and garlic in small food processor and grind until a fine paste is formed. Alternatively use a mortar and pestle to achieve the same result.
2. Cut the chicken into 1-inch cubes and transfer to a large mixing bowl. Add the fish sauce, oyster sauce, ground turmeric, brown sugar, and the paste. Mix everything together well, cover, and marinate in the refrigerator for 1 to 2 hours.
3. Place the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
4. Preheat a grilling rate on medium-high. Clean and oil the grilling grate. Alternatively fry in a skillet. Grill the chicken, turning continuously until cooked through and through and slightly charred (approx. 8 minutes) and serve.
Yang Spicy Beef Salad 4 servings calories per serving:214
1 (1-pound) flank steak, trimmed $
1/3 cup sliced shallots
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sliced Thai red chiles or serrano chiles
2 medium tomatoes, cut into 1/4-inch-thick wedges (about 3/4 pound) $
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.
Cut the steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine the steak, shallots, and remaining ingredients, and toss gently.
Yang Roasted Vegetables 8 servings
1 pound carrots, peeled
1 pound pumpkin, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1.Preheat the oven to 425 degrees F.
2.Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
3.Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4.Sprinkle with parsley, season to taste, and serve hot.
Yin Mung Bean Lentil Salad serves 6
½ cup dry mung beans
½ cup dry green (french) lentils
½ cup dry (uncooked) quinoa
½ cup cucumber, finely chopped
½ cup bell pepper, finely chopped
¼ cup red onion, finely chopped
3 tbsp cilantro, roughly chopped (or use parsley)
Salt and pepper to taste
For the dressing:
2 tbsp lemon juice
4 tbsp Olive oil
pinch of cumin
pinch of chili powder (more to taste)
⅛ tsp freshly ground black pepper
Dash sea salt
1.Prepare beans, lentils, and quinoa according to package directions, in separate saucepans.
2.Once beans, lentils, and quinoa cool, combine in a medium-sized bowl, add vegetables and cilantro.
3.To prepare the vinaigrette, combine lemon juice, olive oil, and spices and mix until completely combined. Add additional salt and pepper to taste.
4.Dress the salad with half of the prepared dressing. Taste, then add more to your liking.
Yin Spinach Pear Salad Serves 4
2 pears, cored and thinly sliced
6 ounces spinach
3 tbsp water
2 tbsp balsamic vinegar
1 tsp sugar
5 tsp extra virgin olive oil
1 ½ tsp stone-ground mustard
¾ tsp salt
½ tsp coarsely ground black pepper
¼ cup shaved Parmigiano cheese or other cheese you like
Combine pear slices and spinach in a large bowl. Whisk together water the rest of the ingredients except for the cheese. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.
Yin Sautéed Ginger-Scallion Shrimp 2 Servings (main) or 4-6 appetizers
3 tablespoons olive oil
3 scallions, whites and 1 inch of greens cut into matchsticks
1 medium-sized fresh ginger root, cut into matchsticks or super thin slices
2 garlic cloves, cut into matchsticks
1 pound (16-20 count) shrimp, defrosted and peeled
2-3 tablespoons dry sherry
Freshly ground white pepper, to taste
Optional red chillies, but these will make the dish more Yang oriented.
1.Heat the oil over medium in a large sauté or frying pan. Add the scallions, ginger, and garlic and sauté for two minutes. Add the peeled shrimp and toss to combine.
2.Turning the shrimp over once or twice, cook for 4-7 minutes, until the shrimp have curled and turned coral pink in color. Add the sherry and ground white pepper and toss to combine again. Serve immediately in a large bowl or in a chafing/warming dish.