Warming Carrot Salad/Preserve

4 large red carrots

1tbsp salt

1 cup malt vinegar

1 cup sugar

3 cloves garlic – grated

Toasted black sesame seeds

Method:

1. Using an appropriate attachment to a vegetable slicer, slice the carrots into long strings.
2. Mix in the salt and let sit for 30mins so the salt can draws out excess moisture.
3. Whilst set the carrot aside, heat up the vinegar and sugar together and simmer until mixture becomes syrupy.  Set aside to cool.
4. Tip the carrots into a colander and squeeze excess moisture out.
5. When the vinegar syrup cools down, combine it with the carrots and garlic.  Sprinkle with black sesame seeds before serving.

Serve as side dish accompanied by main meal.

Functions and Benefits

1. Carrot – Strengthen Spleen and transform accumulations; promotes digestion.
2. Garlic – warming; moves Qi stasis; counteracts toxin.
3. Sweet vinegar – sweet and sour flavour harmonises the Middle Burner; digestant and appetent.
4. Black sesame – Tonifies Liver.

Precautions and Contraindications:

1. Overconsumption is discouraged.
2. If want to make into preserve, filled up in a airtight sterile container and top with light olive oil.  Keep in fridge up to 3 months.

This is a very versatile recipe.  It can be use to combine with fish of your choice as flavouring and best to steam as mean of cooking.

If you have any doubt or want to know more about this recipe, contact your TCM practitioner or myself.

Thank you for reading.

Kenny Law
Australia Registered TCM Practitioner.
DISCLAIMER:
Information given are purely for references and it is not intent to diagnose medical conditions or to be used for self-diagnosed. Always consult medical health personnel for proper medical diagnosis.

© COPYRIGHT 2010 KENNY LAW

Sharing and/or reproduction of any part of this document is prohibited without written consent

New Winter Menu

Dear readers,

I have taken absent of leave for few months now and decide that this "Food as Medicine" blog of mine needed some changes or maybe a facelift or so.

In my absent I have had experiment with new recipes and putting some twist to old time favourite.  Whilst keeping everything in balance according to Traditional Chinese Medicne Dietary prove to be difficult.

Classic cuisine from centuries past can be difficult to prepare at times but some could be even more difficult to assimilate, especially for those with different up bringing and growing up with a different palate.  It is quite a nightmare to edit these recipes and introduce them into modern society.

In the coming months, I hope to inspire you to try some of this dishes.  Since we are entering the Winter months in the Southern Hemisphere, I will post some real classic  Chinese Winter cuisine for you to drool upon.

Enough said here, I genuinely hope you will enjoy what is coming up next!