Food For Medicine

By Chef Deborah Lieder

One of the greatest challenges of the modern culture is a never-ending to-do list and always having somewhere to be. We are pressed for time in every which way. The problem being, when we are under chronic stress for a prolonged period of time, this can lead to thyroid issues. The thyroid regulates hormones in which every cell in our body is dependent upon for the regulation of their metabolism. The high demand of our current world doesn’t leave much room to not become stressed.

The beauty is, we have control over how we nourish our bodies, and that is a powerful first step towards healing. One of the quickest and easiest ways to implement healing into our diet is through the use of herbal teas. Passionflower, kava kava root, lavender, lemon balm, turmeric, and basil are all said to assist in relieving stress and anxiety. They are also wonderful herbs to cook with, each imparting their own unique flavor.

Some of the most powerful and healing tools are homemade broths. If you stick to vegetable broths, they are quick and easy to make, while packing in a lot of flavors and beneficial therapeutic properties. The Asian culture is known for their healing soups, hence, Traditional Chinese Medicine. This ancient form of medicine focuses on herbs, coupled with other healing practices, to rejuvenate and restore balance to the body. When combined with vegetables that promote a healthy thyroid such as sea vegetables, garlic, cucumber, celery, asparagus, radish, potato, and tomato, you receive a powerful healing tonic.

Our world is changing, speeding-up in some ways, and therefore we are being forced to slow down in other ways. Taking time out for ourselves each day, finding moments to quiet our mind, and feeding our body nourishing foods are all ways we can contribute to our overall success immediately. Sometimes it may feel like you are missing out on all the fun food. But when your mind is clearer, your body stronger, and you don’t have to take 10+ pills every day, it will be well worth it!

Gluten Free Dumplings w/ Asian Broth, Sea Vegetables, and Cucumber Radish Salad

Asian Broth:
Yields 6 cups
2 T. Sesame Oil
1 c. Mushrooms, Cremini, Shiitake, Button
2 Stalks Celery, Sliced
4 cloves of Garlic, smashed
¼ head Cabbage
1 inch Fresh Ginger
3 Scallions, rough chop
8 c. Water
Salt to taste

Heat saucepan over medium heat with sesame oil. Sauté mushrooms. Add celery, and cook for 3 minutes. Add garlic and cabbage, continuing to cook until cabbage wilts. Add ginger, scallions, water, and salt. Bring to a boil, quickly reduce to low heat and simmer the broth for 30-60 minutes. Keep a watchful eye on the liquid, the longer you simmer the broth. Add more water if necessary. Strain vegetables, reserve liquid for soup. You should end up with 6 c. stock.

Dumpling: Yields 24 dumplings
1 c. Tapioca Starch
1 c. Fine Rice Flour
1 1/2 t. Xanthan Gum
2 T. Light Olive Oil
12-14 T. Cold Water

In a small bowl, mix dry ingredients together. In a separate measuring cup, mix liquids. Slowly mix the dry and wet ingredients together, forming a ball. Divide into 24 equal parts, using extra rice flour to dust when necessary. Shape into dumplings. To cook, place in boiling seasoned boiling water or broth and cook for 3-5 minutes. Strain and repeat.

Note* these dumplings can also be filled with your favorite dumpling filling. Simply roll individual balls out into a circle (be careful, the dough is delicate), put in a tablespoon of filling, pinch to seal, and steam to cook!

Soup:
2 T. Sesame Oil
3 cloves garlic, chopped
3 stalks celery, sliced
1 head broccoli, cut into medium florets
½ head cauliflower, cut into medium florets
½ lb. asparagus, rough chopped
1 medium daikon radish, rough chopped
½ c. dried Sea Vegetables, Kelp, Dulse, Kombu
6 c. Asian Broth
Salt and Pepper to taste

In a medium stock pot, heat sesame oil over medium heat. Add each vegetable, one variety at a time, and sauté a few minutes in-between. Finish with broth. Allow soup to simmer for 30 minutes or until vegetables are cooked to your liking. Add cooked dumplings and season to taste.

Cucumber Radish Salad
1 English Cucumber
2 c. Radish, thinly sliced – daikon, easter egg red
1 c. Napa Cabbage, shredded
2 Carrot, shredded
3 T. Rice Wine Vinegar
2 T. Good Quality Soy Sauce or Braggs Liquid Aminos
1 T. Fresh Ginger
½ t. Garlic
2 T. Sesame Oil
½ c. Grapeseed Oil
1 Green Onion, sliced

Mix all ingredients in a bowl. Best tasting if allowed to sit and marinate for 1+ hours. Place dollop of salad on top of Asian soup. Enjoy!

For more information visit her website: www.deborahlieder.com or contact Chef Deborah personally at: 248-974-5696 and by email at deborahlieder@aol.com.