A Sensory Journey Through Herbs: Culinary and
Description: 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:
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slide1. A Sensory Journey Through Herbs: Culinary and Nutritional Benefits<br>
slide2. objectives<br>
slide3. introduction<br>
slide4. 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<br>
slide5. Organizing the Tastes Basic Tastes/Flavors
Beyond the Basics 5<br>
slide6. Overview of the tastes<br>
slide7. Pungent- Spicy! Mint family plants ∙ Peppers ∙ Ginger root ∙ Cloves Actions:
Activating/Stimulating
Heating/Drying
Assimilating 7<br>
slide8. Sweet Marshmallow root ∙ Licorice root ∙ Carrots ∙ Potatoes Actions:
Nutritive
Anabolic
Increases Moisture 8<br>
slide9. Sour Lemon balm ∙ Rose hips/petals ∙ Berries ∙ Citrus fruits Actions:
Stimulating
Promotes salivation
Anti-Oxidating
Anti-Inflammatory 9<br>
slide10. Salty Nettles ∙ Seaweed ∙ Salt Actions:
Softens/Cleanses
Diuretic
Conducts Energy & Information 10<br>
slide11. Bitter Actions:
Clarifies
Digestive Aide
Drying 11 Dandelion greens ∙ Chamomile ∙ Kale ∙ Cocoa powder<br>
slide12. Astringent Green/Black tea ∙ Rose petals ∙ Pomegranates ∙ Grapes Actions:
Drying
Absorbing
Analgesic 12<br>
slide13. Acrid Actions:
Nervine relaxant
Tension Remedy 13 Black Cohosh ∙ Hops ∙ Blue Vervain ∙ Radish ∙ Mustard greens<br>
slide14. Nutty/Meaty Burdock root ∙ Milk thistle seed ∙ Peanuts ∙ Tree nuts Actions:
Nutritive
Balancing of fluid pathways
Contain fatty acids 14<br>
slide15. Moist Actions:
Moistening
Decreases inflammation
Soothing 15 Slippery elm bark ∙ Marshmallow root ∙ Okra ∙ Mushrooms (cooked)<br>
slide16. Bringing to Practice<br>
slide17. Bringing to Life Moderation is key!
Mindful eating with the tastes
Cultural & religious preferences
Meal Plans 17<br>
slide18. 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<br>
slide19. 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<br>
slide20. 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<br>
slide21. 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<br>
slide22. thank you Toni Swanson
toni.swanson7@gmail.com<br>
slide2. objectives<br>
slide3. introduction<br>
slide4. 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<br>
slide5. Organizing the Tastes Basic Tastes/Flavors
Beyond the Basics 5<br>
slide6. Overview of the tastes<br>
slide7. Pungent- Spicy! Mint family plants ∙ Peppers ∙ Ginger root ∙ Cloves Actions:
Activating/Stimulating
Heating/Drying
Assimilating 7<br>
slide8. Sweet Marshmallow root ∙ Licorice root ∙ Carrots ∙ Potatoes Actions:
Nutritive
Anabolic
Increases Moisture 8<br>
slide9. Sour Lemon balm ∙ Rose hips/petals ∙ Berries ∙ Citrus fruits Actions:
Stimulating
Promotes salivation
Anti-Oxidating
Anti-Inflammatory 9<br>
slide10. Salty Nettles ∙ Seaweed ∙ Salt Actions:
Softens/Cleanses
Diuretic
Conducts Energy & Information 10<br>
slide11. Bitter Actions:
Clarifies
Digestive Aide
Drying 11 Dandelion greens ∙ Chamomile ∙ Kale ∙ Cocoa powder<br>
slide12. Astringent Green/Black tea ∙ Rose petals ∙ Pomegranates ∙ Grapes Actions:
Drying
Absorbing
Analgesic 12<br>
slide13. Acrid Actions:
Nervine relaxant
Tension Remedy 13 Black Cohosh ∙ Hops ∙ Blue Vervain ∙ Radish ∙ Mustard greens<br>
slide14. Nutty/Meaty Burdock root ∙ Milk thistle seed ∙ Peanuts ∙ Tree nuts Actions:
Nutritive
Balancing of fluid pathways
Contain fatty acids 14<br>
slide15. Moist Actions:
Moistening
Decreases inflammation
Soothing 15 Slippery elm bark ∙ Marshmallow root ∙ Okra ∙ Mushrooms (cooked)<br>
slide16. Bringing to Practice<br>
slide17. Bringing to Life Moderation is key!
Mindful eating with the tastes
Cultural & religious preferences
Meal Plans 17<br>
slide18. 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<br>
slide19. 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<br>
slide20. 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<br>
slide21. 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<br>
slide22. thank you Toni Swanson
toni.swanson7@gmail.com<br>