VIDEO INDEX
Introduction | 0:00
Creativity for spring | 0:55
Hawthorn berry tea | 1:49
Celery and straw mushroom stir-fry | 2:52
Tip for stir-frying | 7:10
The finished stir-fry | 10:13
What to use instead of celery | 10:28
Why is soy sauce not in the vinegar mixture? | 11:41
Some people should not eat vinegar | 12:37
What sort of vinegar do you use? | 13:10
Juli's creative dish of the day: Steamed plantain, purple sweet potato, and water chestnut | 14:18
The liver wants you to be playful and create | 16:43
Stir-fry and steaming ideal for spring | 16:55
Nutritional skin of the sweet potatoes | 17:53
Appreciating the beautiful colors of your food | 18:21
Bringing steamer to a boil and then simmering | 19:03
Finding joy with your food | 19:26
Tips on the water chestnuts | 19:53
Preparing the plantain | 20:30
Does a plantain taste like a green banana? | 21:53
Are canned water chestnuts okay? | 23:00
Dr. Zhang's sprouting method | 23:51
How to know when the sprouts are ready | 26:02
Essential to rinse sprout water 1-2 times/day | 26:40
Do you use the same process for other seeds and beans? | 27:25
Looking at the steeped hawthorn berry tea | 28:52
How do you use and store the sprouts? | 29:18
(You can keep extra sprouts in the fridge for 2-5 days. Check for any odor.)
Signs of strong digestion to eat raw food | 30:23
Spearmint and honey tea | 30:57
When to add the honey | 32:45
How much protein, including plant protein is okay for the kidneys? (See Dr. Zhang's advice below) | 34:15
The cooked purple sweet potatoes | 35:40
Spring onions and Chinese chives | 36:57
Add your aromatics first when stir-frying | 38:36
Dandelion greens portion for two | 39:05
Add greens with more dense leaves first | 40:00
Preparing the Chinese mustard greens | 40:13
Roll your greens when chopping | 40:25
Great seasoning choices for spring | 41:20
Email Juli for body constitution quiz | 41:35
Cook until just wilted | 42:03
Finished stir-fry greens | 42:33
Cutting the steamed water chestnuts | 44:20
Finished sweet potatoes, plantains, and water chestnuts | 45:17
Steeped spearmint tea | 45:42
How does the creative dish taste? | 46:07
What type of honey should you eat? | 49:04
Recipe for sweet potato leaves and stems? | 51:07 (See a recipe link below)
In this Spring Movement Challenge cooking class, you will learn how to:
- Brew hawthorn berry tea
- Stir-fry celery and straw mushrooms
- Make mung bean sprouts
- Cook with your creativity
- Stir-fry lots of greens
- Steep spearmint and honey tea
One side note about protein. When thinking about protein consumption, greens, beans, and sprouts are considered a high quality protein sources. Dr. Zhang Yifang, a renowned author and TCM doctor practicing and teaching in Shanghai, told Radiant Shenti that:
Generally speaking, high-quality protein can only be 60 to 80 grams a day. It should contain a moderate amount of animal protein, such as eggs, and then add some roots and seeds proteins.
The idea is not to eat only small quantities of protein and, when you do, to make sure you include plant-based proteins as your main protein source. Dr. Zhang tells the story about when she was a child, their animal-based protein quantity consisted of one egg a week and some duck once a month. Since people in China have begun eating more protein incidences of cancer, heart disease, and other diseases of affluence have continued to rise. (Campbell, T. C. and Campbell, T.C. II, 2012. The China Study)
Lastly, here's a link to a Korean sweet potato stems recipe.