We are excited for spring and the return of the warm weather. There is lots going on here at BCA and as always, we are studying hard to be the best practitioners we can be. Headed to Portland this weekend for an advanced class on digestion with Monika Kobylecka.
I just updated the website with a detailed description of the amazing style of acupuncture that we practice around here: Kiiko Matsumoto Style. Check it out and get in touch to experience the incredible benefits of this powerful style.
Wishing you all the best!
Cinnamon-Walnut Congee - makes 3-4 servings
This warm, nutty cinnamon cereal takes advantage of the flavors and health benefits of walnuts. In northern China, walnuts are dubbed "the king of dried fruits".
1/2 cup chopped walnuts
1/4 cup chopped pecans
1/2 cup uncooked short-grain rice, rinsed and drained
1/4 teaspoon salt (optional)
4-5 cups water
1 teaspoon ground cinnamon, or to taste
1-2 teaspoons honey or other natural sweetener, or to taste (optional)
1. Combine the walnuts, pecans, rice, salt (if using), and water in a pot.
2. Bring to a boil, then lower the heat and simmer, covered with the lid slightly ajar, for 45-60 minutes, stirring occasionally. Add a little extra water if the congee is drying out and/or threatening to stick to the bottom of the pot.
3. Add the cinnamon and cook for 2-3 more minutes.
4. Add the honey, if desired, then serve.
ESPECIALLY GOOD FOR
Anyone with cold extremities, weakness, impotence, diarrhea, low back pain, poor memory, insomnia, or frequent nighttime urination.
FOR THOSE FAMILIAR WITH CHINESE MEDICINE
This dish harmonizes the Heart and Kidneys, augments the Kidney essence, and strengthens the Spleen qi.
Ancient Wisdom, Modern Kitchen, by Yuan Wang, Warren Sheir, and Mika Ono, pg. 197