A Sensory Journey Through Herbs: Culinary and

Transcript:A Sensory Journey Through Herbs: Culinary and:
A Sensory Journey Through Herbs: Culinary and Nutritional Benefits objectives introduction Introduction Foods- have more macronutrient dense properties (ex: fats, proteins, and carbs) Herbs- more bioactive and chemical properties (ex: tannins, alkaloids, flavonoids etc.) Tastes reflect pharmacological actions 4 Organizing the Tastes Basic Tastes/Flavors Beyond the Basics 5 Overview of the tastes Pungent- Spicy! Mint family plants ∙ Peppers ∙ Ginger root ∙ Cloves Actions: Activating/Stimulating Heating/Drying Assimilating 7 Sweet Marshmallow root ∙ Licorice root ∙ Carrots ∙ Potatoes Actions: Nutritive Anabolic Increases Moisture 8 Sour Lemon balm ∙ Rose hips/petals ∙ Berries ∙ Citrus fruits Actions: Stimulating Promotes salivation Anti-Oxidating Anti-Inflammatory 9 Salty Nettles ∙ Seaweed ∙ Salt Actions: Softens/Cleanses Diuretic Conducts Energy & Information 10 Bitter Actions: Clarifies Digestive Aide Drying 11 Dandelion greens ∙ Chamomile ∙ Kale ∙ Cocoa powder Astringent Green/Black tea ∙ Rose petals ∙ Pomegranates ∙ Grapes Actions: Drying Absorbing Analgesic 12 Acrid Actions: Nervine relaxant Tension Remedy 13 Black Cohosh ∙ Hops ∙ Blue Vervain ∙ Radish ∙ Mustard greens Nutty/Meaty Burdock root ∙ Milk thistle seed ∙ Peanuts ∙ Tree nuts Actions: Nutritive Balancing of fluid pathways Contain fatty acids 14 Moist Actions: Moistening Decreases inflammation Soothing 15 Slippery elm bark ∙ Marshmallow root ∙ Okra ∙ Mushrooms (cooked) Bringing to Practice Bringing to Life Moderation is key! Mindful eating with the tastes Cultural & religious preferences Meal Plans 17 Recipes 18 Thai-Inspired Spicy Mango Salad with Grilled Chicken Pungent: Fresh chili peppers (sliced thin) Sweet: Ripe mango (sliced) & shredded carrots Sour: Lime juice Salty: Fish sauce Bitter: Kale or arugula (lightly wilted or raw) Astringent: Raw red onion (thinly sliced) Acrid: Cilantro stems (finely chopped) Nutty/Meaty: Grilled chicken breast (sliced) and roasted peanuts Moist: A drizzle of coconut milk dressing Recipes 19 Spicy-Sweet Vegan Buddha Bowl Pungent: Fresh garlic and ginger (minced) Sweet: Roasted sweet potatoes Sour: Lemon juice Salty: Soy sauce or tamari Bitter: Kale (lightly sautéed) Astringent: Pomegranate seeds Acrid: Mustard greens (bitter notes from cooking) Nutty/Meaty: Roasted chickpeas Moist: Avocado slices & tahini dressing Recipes 20 Moroccan-Spiced Couscous Pungent: Fresh garlic, ginger, and onions (minced) Sweet: Dried apricots or dates (chopped) Sour: Lemon juice Salty: Salted olives (green or black) Bitter: Swiss chard or dandelion greens (sautéed) Astringent: Raw radishes Acrid: Smoked paprika Nutty/Meaty: Roasted almonds & cous cous Moist: A drizzle of olive oil or yogurt on top References https://skyhouseherbs.com https://matthewwoodinstituteofherbalism.com https://pmc.ncbi.nlm.nih.gov/articles/PMC6078535/#:~:text=Human%20taste%20can%20be%20distilled,salty%20and%20umami%20or%20savory.&text=Although%20the%20sense%20of%20taste,interaction%20of%20all%205%20senses. https://www.heart.org/en/healthy-living/healthy-eating/cooking-skills/meal-planning/understanding-tastes-and-food-flavors https://openbooks.lib.msu.edu/neuroscience/chapter/taste/ https://www.cordonbleu.edu/news/how-to-balance-the-five-flavours/en 21