Cooking for Fall

Cooking for Fall. Let Juli show you how to easily cook and eat in harmony with fall. You will learn how to moisten and support healthy lungs, build immunity, and replenish yin energy.

VIDEO INDEX

Introduction | 0:00
Roasted root vegetables | 0:38
Is avocado oil okay? | 6:27
Importance of long, slow cooking | 8:09
Roast at 400 degrees | 9:09
Gluey millet, with lily bulb, lotus seed, and tremella mushroom | 9:29
Tips about gluey millet foods | 10:10
Replenishing yin energy and fluids | 11:34
Eating the right portion size | 12:20
What is a steamer pot? | 15:35
Steaming fresh jujubes and Asian pear | 16:40
Steaming dragon’s eye fruit | 20:26
Steaming fresh pomelo | 21:37
Stirring root veggies | 23:45
Stir-fry lotus root and snow peas | 25:06
Lotus root benefits | 31:49
Contraindications for radishes | 33:14
American ginseng root | 33:53
Reminder of fall gluey millet recipe | 34:35
Can regular millet replace gluey millet? | 35:03
Seeing the steamed fruits | 35:50
Black sesame and walnut | 37:50
Benefits and contraindications black sesame and walnut | 39:35
Can you substitute white sesame for black sesame? | 41:57
Is black sesame tahini okay? | 42:23
Seeing roasted root veggies | 43:20
Do cautions for daikon radish apply to all radishes? | 45:21
Seeing cooked millet dish | 46:00
Quick mention of water chestnut | 48:35