energy, heat, passion, warming/soothing
(campfire - community, nourishment)
FOODS
Spicy foods, turmeric [curcumin]
Ginger
Peppers (bell and hot varieties)
Fire-cooked foods -- grilled or campfire
It can seem counter-intuitive that spicy food often originates from hot climates! Spice can stimulate sweating (our body's cooling mechanism), can stimulate appetite in weather that otherwise might suppress desire to cook/eat, and can also act as an antimicrobial agent (so historically helped reduce rate of meat decay).
Curcumin, the active compound in turmeric (a root in the ginger family), is now widely used as an anti-inflammatory supplement. Capsaicin, the active compound in peppers (bell, black and hot pepper) also has anti-inflammatory effects and may slightly increase metabolism. Many Indian curry spice blends combine turmeric, ginger and pepper, so curry dishes can be a delicious way of connecting to the healing properties of Fire!
Serving spicy foods with a dollop of plain Greek yogurt can balance the spice and increase protein and calcium in the meal. Try this easy weeknight recipe you can make with a grocery-store rotisserie chicken. Serve with green vegetables and rice or Naan bread.
The Better Butter Chicken
From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated ginger-root
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 can (19oz/540ml) no-salt-added diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (keep the pieces fairly large, as they will break apart when cooking)
1/3 cup light (5%) cream
1/4 cup plain Greek yogurt
1 tbsp minced fresh cilantro (plus more for garnish)
1. Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook 1 more minute. Add undrained tomatoes, and cinnamon. Cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar, salt, and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
2. Add cut-up chicken, cream, and Greek yogurt. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro. Serve with an additional scoop of Greek yogurt and a sprinkle of cilantro for colour.
From Eat Shrink and be Merry by Janet and Greta Poldeski
2 tbsp butter
1 cup chopped onions
2 tsp minced garlic
1 tbsp grated ginger-root
1 tsp chili powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 can (19oz/540ml) no-salt-added diced tomatoes, undrained
2 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (keep the pieces fairly large, as they will break apart when cooking)
1/3 cup light (5%) cream
1/4 cup plain Greek yogurt
1 tbsp minced fresh cilantro (plus more for garnish)
1. Melt butter in a deep, 10 inch skillet over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, turmeric, and cinnamon. Cook 1 more minute. Add undrained tomatoes, and cinnamon. Cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar, salt, and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
2. Add cut-up chicken, cream, and Greek yogurt. Simmer, uncovered, for 5 more minutes. Remove from heat and stir in cilantro. Serve with an additional scoop of Greek yogurt and a sprinkle of cilantro for colour.
----Meredith Lapp, RD
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