FOOD FOR A CLEAR MIND What We Can Learn From Cooking Without Alliums
Clinic/ Workshop Upc ming Workshops MARK YOUR CALENDAR Our workshops are full of great information to help you lead a healthier and more active life! A typical temple meal might include rice, mushroom fritters, fried potatoes, kimchi, fermented radishes, marinated tofu, and crispy greens. Despite missing the ingredients so many of us rely on for flavor, anyone who’s tried temple food attests to how aromatic and delicious it is. How is this achieved? With fermented foods, carefully aged sauces, and fresh ingredients picked straight from the source. Many temples grow their own food and use what’s in season, preserving vegetables and fruits at the end of summer to sustain them Can you imagine cooking without alliums, aka garlic, onions, chives, or leeks? In Buddhist temples in Korea, avoiding alliums is something that has been practiced for hundreds of years. Days are filled with prayer, meditation, and meals centered on vegetables and fermented foods — no meat, fish, or alliums. Monks and nuns who live in these temples cook with intention, to keep a clear mind and a healthy body. As one nun explains, “The food creates the entire human being.”
through the winter. Soy sauce is traditionally fermented in large jars throughout the year and can be aged for 50 years or more to elicit the deep umami flavor that makes temple cuisine so flavorful. Each meal is intended to be fulfilling and nourishing so residents can focus on their meditation and prayers. Several different cultures and religions, including Buddhism and Ayurvedic medicine, have traditionally avoided alliums because the pungent properties in them are believed to distract the mind. Those following a low-FODMAP diet (a diet restricting foods not well absorbed by the small intestine) and those suffering from IBS also opt to cut alliums from their diet to improve digestion. It may be worth avoiding alliums for a day or two and noting how you feel. Maybe, like the nuns and monks in Korea, you’ll find yourself graced with a clear mind and a happy belly.
WATERMELON-CUCUMBER SKEWERS
Inspired by CookingLight.com
Skewers are a Fourth of July favorite, but these are not your classic kebabs. They’re a fresh, light, and fun way to start a barbecue. Oh, and they don’t require any actual cooking.
Special Offer Call now to schedule Clinic & Workshop
Date
PT
Ingredients
July 16
•
1 medium-sized watermelon, cubed 2 cucumbers, cut into 1/4-inch rounds
•
1 block feta cheese, cut into small cubes
•
•
1 bunch fresh mint leaves
July 18
Balance & Vertigo
Cheryl Wynn, DPT
•
Salt, to taste
July 23 Aug 15 Aug 20
Lower Back Pain & Sciatica Poor Posture Hurts Lower Back Pain & Sciatica
Randy Thomas, PT Sarah Thomas, PT Randy Thomas, PT
Equipment •
1 packet of bamboo skewers
Directions: 1. Assemble skewers by placing
2. Lightly season with salt and chill in fridge until right before serving.
Note: All clinics and workshops are free and are held 5:30 – 6:30 p.m.
one watermelon cube, one cucumber round, one feta cube, and one mint leaf on skewer in that order. Repeat until skewer is full.
RSVP TODAY 386-257-2672
386-257-2672 • 3
Made with FlippingBook flipbook maker