Cooking Class - Group Consultation/Q&A/discussion session
Next session:
Cooking Class: November 3rd, 4 pm - 5:30 pm EDT
Group Consultation/Q&A/Discussion Session: November 17th, 4 pm - 5:30 pm EDT
Live on ZOOM - All sessions are recorded for your convenience.
Menu: Cooking Class November 3rd*:
• Kinpira Style Burdock
• Japanese Oden Style with Roots and Tempeh
• Simple and Delicious Apple Tart
Extra recipes for Thanksgiving (no demo during class):
• Cranberry Sauce with Orange Zest
• Cornbread
• Quick and Easy Apple Cake
Menu Highlight
Cooking Class Spotlight:
Traditional Medicine Wisdom and Western Nutritional Perspective:
Culinary Medicine Cooking Class : Turning Poison into Medicine
Nourishing the Body as We prepare for Winter
Modern life constantly exposes us to what Traditional Chinese Medicine (TCM) would call internal "poisons"—stress, processed foods, excess sugar, environmental chemicals, overeating, rushed eating, digestive weakness, and chronic inflammation. Rather than focusing on restriction, Culinary Medicine teaches us how simple, seasonal foods can gradually restore balance and help the body remember how to heal itself.
In this class we'll prepare three delicious dishes that nourish digestion, support healthy kidneys, boosts the immune system, and gently detoxifies the body according to both Traditional Chinese Medicine and modern nutritional science.
🌿 TCM • 5 Elements Perspective
Introduction: The Wisdom of Seasonal Nourishment
As we move deeper into autumn and approach winter, nature invites us to slow down, conserve our energy, and turn inward. In the Five Transformations, this seasonal transition brings us from the Metal Element of autumn toward the Water Element of winter, associated with the Kidney and Bladder energetic systems.
Where autumn invites us to let go of what we no longer need, winter calls us to preserve our vital resources, nourish our deepest reserves, and cultivate the foundation for renewal. In Traditional Chinese Medicine (TCM), the Kidney system is associated with Jing, our constitutional essence and vital reserves, while the Bladder plays a role in the body's fluid pathways.
Our menu reflects this transition beautifully. Root vegetables grow beneath the soil, reminding us of the importance of coming into our center. Burdock, daikon, rutabaga, and carrots offer the nourishing qualities of autumn's harvest, while shiitake mushrooms, kombu, and tempeh add depth, minerals, and substance. The long, gentle cooking of Oden transforms these ingredients into a warming, comforting dish that encourages us to slow down and receive nourishment.
Finally, the apple tart celebrates the sweetness of the harvest and Thanksgiving. Its apples, almonds, and gently sweetened filling remind us that nourishment is not only about providing nutrients, but also about enjoying our food, cultivating balance, and bringing pleasure to the table.
From the perspective of Culinary Medicine, this menu brings together two complementary approaches: the traditional understanding of food energetics and the Western understanding of nutrition. Both invite us to consider not only what we eat, but also how we prepare our food, the season in which we eat it, and how it supports our well-being.
1. Kinpira-Style Burdock
Five Transformations / TCM perspective
Burdock root is a traditional food in East Asian cooking and herbal traditions. In Japanese cuisine, gobo, or burdock root, is especially appreciated for its earthy flavor and firm texture.
Burdock's strengthening nature and strongly centering and detoxification qualities make it a fitting ingredient for a meal that supports Metal (large intestine) and Water (kidney) energy nourishment and digestion.
Burdock’s presence in an autumn menu can symbolically complement Metal's themes of release and renewal.
Simultaneously, burdock’s growth underground and earthy flavor make burdock a natural symbolic fit for a menu that transitions toward winter and the Water Element.
The cooking method is important. Briefly sautéing the burdock, then simmering it with a little water, soy sauce, and rice syrup, softens its texture and the double cooking method provides extra warming energy for the body. Sesame oil adds richness, while the small amount of sweetness balances the savory flavor.
Kinpira-style cooking illustrates how a simple vegetable can become deeply satisfying through the careful combination of heat, moisture, seasoning, and time.
Western nutritional perspective
Dietary fiber: Burdock root provides fiber that supports regular bowel movements and contributes to a healthy intestinal environment. Fiber intake should be increased gradually and accompanied by adequate fluids.
Prebiotic potential: Burdock contains inulin, a fermentable carbohydrate that can serve as food for beneficial intestinal bacteria.
Micronutrients: Burdock contributes potassium and other micronutrients.
Sesame oil and seeds: Sesame provides unsaturated fats, while the seeds contribute small amounts of protein, minerals, and additional fiber.
Seasonal comfort: The warm, cooked preparation can be particularly appealing when the weather turns colder and we naturally gravitate toward cooked rather than chilled foods.
Culinary Medicine takeaway: Burdock demonstrates how a humble root vegetable can provide fiber and texture while bringing an earthy, grounding quality to a seasonal meal.
2. Oden — Japanese Root Vegetable and Tempeh Dish
Five Transformations / TCM perspective
Oden is a wonderful example of how a traditional cooking method can express the wisdom of seasonal eating. Root vegetables, mushrooms, sea vegetables, and a protein-rich plant food are slowly cooked together with a small amount of water, allowing for a deeply satisfying dish.
This cooking style provides nourishment in a warm, easily digestible form. When the Stomach receives easily digestible foods, our Earth/Soil Element, which represents the center: our capacity to receive, digest, transform, and distribute nourishment, gets strengthened.
The gentle simmering of Oden is particularly appropriate for a seasonal menu because it softens the vegetables and produces a warm, moist dish. In traditional food energetics, cooked foods are generally considered more supportive of digestive function than large quantities of cold, raw foods, especially for people who feel chilled or have a sensitive digestion.
Metal Element — Lung and Large Intestine
Daikon is an important ingredient. Its crispness and pungent flavor when raw and its mellow, sweet flavor when cooked make it remarkably versatile. Within traditional food energetics, daikon is often associated with supporting the movement of Qi and addressing food stagnation.
The Metal Element also relates to the Large Intestine and the theme of letting go. The fiber provided by the vegetables supports normal bowel function from a Western nutritional perspective, offering an interesting point of connection between traditional philosophy and modern physiology.
Water Element — Kidney and Bladder
Kombu, shiitake mushrooms, and root vegetables give Oden a particularly fitting place in a menu that moves toward winter.
In Five Element theory, Water represents depth, reserves, adaptability, and the wisdom of conserving energy. The Kidney system is associated with Jing, our vital essence, and with the foundations of growth, development, and aging.
The long, gentle cooking process and the inclusion of mineral-containing sea vegetables make this a meaningful seasonal dish.
Western nutritional perspective
Oden combines several food groups and offers a broad range of nutrients.
Carrots: Provide beta-carotene, which the body can convert into vitamin A. Vitamin A supports vision, immune function, and the maintenance of normal skin and mucous membranes.
Daikon: Contributes water, fiber, and vitamin C. It is relatively low in calories and becomes pleasantly tender and mildly sweet when cooked.
Rutabaga: Supplies fiber, and potassium. Its naturally sweet flavor adds substance without requiring much additional sweetener.
Lotus root: When included, provides carbohydrates, fiber, various micronutrients as well as a distinctive crunchy texture.
Shiitake mushrooms: Supply B vitamins, fiber, and compounds such as beta-glucans that have attracted scientific interest for their effects on immune function.
Kombu: Contains minerals, including iodine, which is needed for thyroid hormone production. Its iodine content can be very high and varies considerably by species and preparation.
Tempeh: Made from fermented soybeans, tempeh supplies complete plant protein, iron, and other minerals. Fermentation changes some components of the soybean and contributes to tempeh's distinctive flavor and texture.
Ginger: Adds aroma and flavor. Ginger has been studied for several digestive symptoms, especially helping stomach and pancreas.
Sesame oil: Contributes unsaturated fats and carries the flavors of the vegetables and seasoning.
3. Simple Apple Tart — Celebrating the Sweetness of the Harvest
Five Transformations / TCM perspective
The apple tart brings a different quality to the menu. After the earthy, savory flavors of burdock and Oden, the sweetness and fragrance of baked apples offer a gentle conclusion to the meal.
In the Five Transformations, sweet flavor is associated with the Earth/Soil Element and the Spleen and Stomach systems. In traditional food energetics, naturally sweet foods such as grains, carrots, and certain fruits are understood to nourish and harmonize when eaten in appropriate amounts.
This is an important distinction: the traditional association of sweet flavor with Earth does not mean that large amounts of sugar or concentrated sweeteners are beneficial. The quality, source, preparation, and quantity of sweetness all matter.
Earth Element — nourishment and balance
Apples have a naturally sweet-tart flavor. Baking softens them, intensifies their fragrance, and creates a comforting dessert that fits the transition into colder weather.
The almonds add richness and substance, while the olive oil pastry provides a tender, crumbly texture. Using a combination of whole wheat and unbleached white flour gives the crust both a pleasant texture and some of the benefits of whole grains.
Metal Element — autumn's harvest
Apples are among the foods that naturally evoke autumn and Thanksgiving treats. Their crispness, fragrance, and seasonal availability make them a fitting expression of the harvest and the Metal season's emphasis on appreciating what nature has provided.
In a broader seasonal sense, preparing fruit as a warm dessert is also a way to adapt our cooking to the colder months without abandoning the pleasure and freshness of fruit.
The importance of preparation
The tart is still a dessert, and it is best enjoyed as part of a balanced diet rather than regarded as a medicinal food. Its place in Culinary Medicine is to demonstrate how we can make thoughtful choices while preserving pleasure, tradition, and the joy of sharing food.
Western nutritional perspective
Apples: Provide soluble fiber, including pectin, as well as polyphenols and other plant compounds. Fiber supports bowel regularity and can contribute to a healthy gut microbiome. Some polyphenols are concentrated in the peel, so keeping the peel on when appropriate preserves more of these compounds.
Whole wheat flour: Contributes fiber, B vitamins, magnesium, and other minerals. Replacing some refined flour with whole-grain flour generally improves the nutritional profile of the crust.
Almonds: Supply monounsaturated fats, vitamin E, magnesium, and some protein and fiber. They also add satiety and a pleasant crunch.
Olive oil: Provides predominantly monounsaturated fat. Replacing some saturated fats with unsaturated fats can support healthier blood lipid profiles.
Lemon juice: Adds acidity and freshness, balancing the apples' sweetness.
Maple syrup: Provides sweetness, however it is a natural form of simple sugar. Using the lower end of the suggested range allows the natural sweetness of ripe apples to remain prominent.
Vanilla: Adds aroma and enhances the perception of sweetness and depth of flavor.
Culinary Medicine takeaway: A homemade apple tart shows how dessert can be approached with intention: whole fruit, nuts, thoughtfully chosen fats, and sweetness adjusted to taste. Nourishment includes not only nutrients, but also satisfaction, pleasure, and connection.
Bringing the Three Dishes Together
Kinpira-Style Burdock — Centering, Fortifying and Fiber
Burdock brings an earthy flavor and a good source of dietary fiber. Its lightly sautéed and simmered preparation illustrates how a simple root vegetable can become a flavorful part of a balanced meal.
Oden — Warmth and Wholeness
Oden brings the menu together through a combination of vegetables, plant protein, mushrooms, and sea vegetables. Its gentle simmering creates a nourishing, warming dish that is particularly fitting for the transition toward winter.
Apple Tart — Sweetness and Enjoyment
The tart celebrates the autumn harvest with apples, almonds, and a thoughtfully prepared crust. It reminds us that a healthy relationship with food includes pleasure and balance, not simply restriction.
Final Reflection: Nourishment as an Art of Living
This menu offers us an opportunity to remember that food is more than a collection of nutrients. It is an expression of our relationship with nature, the seasons, and our own bodies.
The Five Transformations invite us to observe the qualities of our food and the ways in which we prepare it. Western nutritional science helps us understand fiber, protein, fats, vitamins, minerals, and their roles in supporting the body.
These perspectives can complement one another when we appreciate both their value and their different foundations.
In the same way, our daily choices can help us create a foundation for vitality: eating a varied diet, choosing nourishing ingredients, preparing food with care, and allowing ourselves time to slow down and enjoy the process.
May our kitchens become places where nourishment, awareness, and the art of living well come together.
One of the most beautiful teachings of Traditional Chinese Medicine is that healing is not found in isolated superfoods or miracle supplements.
Healing happens through countless daily choices.
Every meal becomes an opportunity to transform:
excess into balance
inflammation into nourishment
stagnation into movement
deficiency into vitality
stress into calm
poison into medicine.
When we choose whole foods prepared with awareness and eat in harmony with the seasons, our kitchen becomes our first pharmacy and every meal becomes an act of healing.
As Hippocrates wisely observed over two thousand years ago,
"Let food be thy medicine, and medicine be thy food."
Today, modern nutritional science is increasingly confirming what ancient healing traditions have taught for centuries: the foods we choose every day profoundly influence inflammation, the gut microbiome, immune function, metabolism, brain health, and even gene expression.
Medicine doesn't begin in the medicine cabinet. It begins in the kitchen. Every ingredient carries information. Every meal sends a message to our cells. Together we'll discover how simple, seasonal foods can help transform everyday challenges into opportunities for healing—one delicious bite at a time.
Every ingredient carries a story.
Every recipe carries wisdom.
Every meal is an opportunity to transform poison into medicine.
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INCLUDED:
90-minute Cooking Classes scheduled once a month on Tuesdays at 4 pm Eastern Time.
Next dates: Cooking Classes: 10/6 - 11/3 - 12/1/2026 - 1/5/2027 *subject to change
90 - 120-minute Group Consultations/Question & Answer sessions scheduled once a month on Tuesdays at 4 pm Eastern Time
Next dates: Group Consultation/Q & A sessions: 10/20 - 11/17 - 12/15/2026 - 1/19/2027 *subject to change
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All sessions are recorded for your convenience.
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The group consultations/discussion sessions are held in a private session.
