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長青通訊 第十八期 EHVA Newsletter No. 18

長青健康素食推廣中心發行 二OO二年六月


本期目錄

本季服務及工作報告

服務及工作項目
服務及工作項目 服務人次 義工人次 義工時數
中、英老人中心文演講 280 30 120
老人中心推拿推廣 200 40 160
示範健康素食午餐 240 30 150
長青素食VCD錄影 - 20 100
身體調養班 60 12 60
保健推拿班 40 15 60
公共教育與宣導 3600 50 400

《長青健康素食 拋磚引玉輯II》即將完成 敬請期待

本中心即將發行《長青健康素食 拋磚引玉輯II》食譜示範之影像光碟(VCD)及錄影帶並附食譜。請注意本中心網站及本通訊有關確切發行日期之通告。

體質知多少?養生該如何?之二

石大夫談養生

六氣法對於氣鬱症的對治疏解作用

六氣法是我國古代流傳的一種養生、健身、延年、袪病方法。起源於魏晉南北朝,由當時被尊稱為陶仙翁的養生名家陶弘景先生所創見。方法是利用口中發出六種不同的聲音,藉由經絡振動體內的五臟六腑,產生疏解壓力的作用。其中每一種聲音相應一種特定的臟腑,六種聲音剛好涵蓋全身的器官。由於陶仙翁的方法在臨床上能產生具體的功效,不但在當時廣被接受,像天台宗的智者大師就節採這六氣理論在他的小止觀著作內。近代養生家焦金堂老先生的養生書中,提到詩人杜茍鶴先生的詩「安禪未必須山水,滅卻心頭火自涼」。至於要如何去心火?焦老先生引用明代養生家冷謙先生「濁宜長呵」的要訣。呵字的重點在於發出呵音,舌抵下牙齦。呵就是六氣六音其中之一音。

有關六氣養生的資料如下節錄:

依據「小止觀」

六氣

五臟六腑

五官

頌曰

對治

心、小腸

心配屬呵

去煩下氣

腎、膀胱

腎屬吹

去寒

脾、胃

脾呼

去熱

口四

肺、大腸

肺口四聖皆知

補勞

肝、膽

肝臟熱來噓字至

散痰消滿

三焦

三焦

三焦壅處但言嘻

去痛治風

陶弘景之六氣治病法

五行

六字

五臟六腑

五官

歌訣

季節

對治

口四

肺、大腸

肺知「口四」氣手雙擎

去勞極

腎、膀胱

腎「吹」抱取膝頭平

去寒

肝、膽

肝若「虛」時目睜睛

去滿去痰

心、小腸

心「呵」頂上連叉手

去煩

脾。胃

脾病「呼」時須撮口

四季

去熱

三焦

三焦

三焦寒熱臥「嘻」寧

四季

去痛治風

痰濕對體質的影響:

痰濕是祖國醫學論病常用的名詞。基本上,痰是痰,濕是濕,並不相同。但是,彼此之間又存在密切的關係。濕的基本組成是水以及細胞的代謝物、營養物、鹽類等。濕存在於組織間,細胞間隙。當身體開始衰退時,會影響氣血的正常循環。此時往往會遲滯代謝物的排除,而停留在局部組織。這就是濕開始凝聚形成的時候。組織衰退越厲害,濕形成的程度越嚴重。累積過多的濕當然會增加心臟負擔,進而影響氣血運行。於是形成惡性循環,有礙身體健康。除了身體衰退或局部受傷會造成濕的形成。攝取食物不當也會加速濕的形成。舉凡高蛋白、高糖、高鹽的食物容易造成溶質性滲透壓增高,增加全身性的濕,也會造成循環上的障礙。上述食物〈除高鹽外〉以及辛辣、高油脂的食物,皆為高熱量的供應者,將使身體轉為濕熱體質。濕熱的體質又稱為過敏體質。容易產生糖尿病、高血壓、心臟病等各種文明病。當然,偏食蔬菜水果對身體的健康也不盡理想;因為這些食物基本上屬於寒性的食物。過食的後果是容易形成寒濕的體質,照樣對身體的氣血循環有不利的影響。所以說,若要避免濕熱或寒濕體質的形成,唯有堅持均衡飲食的原則,才是最合理避濕形成的辦法。根據前人治濕的經驗:「理濕當理氣」。理氣首重運動,活化心臟功能,尤其是有氧運動,可以幫助全身的循環,進而達到袪濕避濕的目的。

至於什麼是痰呢?痰與濕之間又有什麼關係呢?當身體的黏膜組織和腺體受到刺激時,會加速分泌一種黏稠性的液體。它屬於黏性多糖體,又稱為黏液素。痰的組成就是包含黏液素以及白血球、無機鹽類、上皮細胞和水。痰可分為狹義的痰和廣義的痰兩種。狹義的痰,也就是我們一般所熟悉的痰,存在於呼吸道系統。至於廣義的痰呢?它和濕的關係是非常密切的,因為它分布在全身。當身體受傷或受到某種程度的刺激時,局部的結締組織,也會分泌黏性的多糖體而形成痰。當人體老化時,身體尤其容易受到刺激的影響而生痰。其發生的部位往往就是容易聚濕之處。此二者互為作用,因此關係密切,形同雪上加霜。無論是狹義或廣義的痰,它們的形成都和所攝取的食物有關。先賢的經驗:「痰生百病食生災」就是最好的說明。其實生痰本身並不是一件壞事,它是身體自然排除有害的刺激元,甚至可以說是排毒的自然反應。如果沒有痰的形成,我們的身體將減少排濁或孤立刺激元的機會。也就是說,會增加負擔才可達到清理保護身體的目的。若是連痰都生不出,則身體將更形衰退、無助。因此古人提出「無痰則死」的寶貴臨床經驗。

從養生的立場而言,不管是袪濕或化痰,如果要產生真正有效的結果,務必牢牢記住以下的原則:必須同時著重運動、調息、飲食有節、生活有序,使身體的氣血循環恢復正常。無論利用食物或藥物來對治痰濕都只是暫時治標,並不能達到長遠的保健養生功效。♁

長青食譜錄影記聞   

活動報導      鄞淑純

長青第二片VCD食譜錄影終於開鏡了。這次的演員,我們請到了幾對夫妻檔,一對母女及一對姐妹花。希望能藉此營造出婦唱夫隨,母女、姊妹情深的幸福家庭氣氛。效果如何,請大家拭目以待。

第一個工作天首先入鏡的是慶祥及安華夫婦。慶祥平日笑嘻嘻的像個彌勒佛。第一次這麼正經八百地面對鏡頭,竟然緊張起來了。第一個介紹長青齋材料的鏡頭,N.G.了好幾次。下鏡時,賢伉儷倆直說演員錢不好賺哩!

不過一回生兩回熟,接下來的紫米凍由他老哥獨自上台。他邊做邊說,拍攝起來就順多了。拍完後,我們直呼以他的架勢,應該可以獨當一面拍攝一片攪笑和煮菜兼具的VCD。

接著由素食開發顧問李鴻麗上場。她精於廚藝,示範時只見她娓娓道來,台風自在穩健。第一個鏡頭,從頭到尾沒被喊停,但時間稍長。導演請她只說不做,再錄音一次,以便他事後剪接,但只說不做比邊說邊做還難。最後導演只好放棄,還是回家後再下工夫剪接吧!

再來輪到吉昌和碧茹夫婦。他倆在家大概準備充分,所以拍攝過程順利。第一個工作天五點就收工了。兩位辛苦的導演還來得及回家陪太太、小孩吃晚餐。據說,兩年前拍攝第一片VCD時,有一天忙到晚上十一點才結束。

第二個工作天,我們拍錄了七道菜。當天是大晴天,Jack家的廚房〈拍攝現場〉有個大天窗,投進來的陽光會影響打燈效果。導演之一的小龍還得爬上屋頂用布蓋著些,以擋住陽光。他站在屋頂上,直說這可是冒著生命危險的呢!辛苦了!大導演!

Tiffany和Bonnie姊妹示範做野稻沙拉。她們平常英文講慣了,為了這次錄影,姊妹倆特別準備了中、英文及注音大字報。看著大字報講中文台詞,也成功地介紹了怎麼做野稻胡桃沙拉。

周秀貞及萱萱母女檔負責做Pasta with Portabella mushroom。秀貞是長青大廚之一。示範起來駕輕就熟,一下就錄好了。Pasta完成後,萱萱迫不及待用手捏著吃將起來。導演順勢請她補個鏡頭,端起Pasta成品,用筷子挾起Pasta吃一口,然後說:“好好吃喔!”。

翠霞示範烤白菜。她廚藝精湛,烤白菜又是她的拿手好菜之一。只見她娓娓道來,烤白菜的竅門在於麵粉要先炒香;麵糊要和得軟硬適中。白菜也要先炒軟讓水分出來。交代完畢,再炒做幾下。錄影進行的相當順利!

長青的另一位大廚吳宜玟介紹素麻婆豆腐。百聞不如一見,這道名菜在她熟練的講解、炒做後,馬上香氣四溢。在旁的觀眾直呼不難嗎!回家後一定要試試看。這就是食譜錄影的目的。看別人示範比看食譜容易上路。

鋼琴老師淑儀負責介紹義大利餐前點心Bruschette。她主修聲樂,我們起鬨請她唱段義大利歌劇再來教做菜,可惜她沒答應。要是加上甜美的歌聲,這道Bruschette一定更吸引人。淑儀舞台經驗豐富,面對鏡頭介紹一道小點心,難不倒她,很快就錄好了。

楊先生示範做好吃的酸辣湯。首先是熬高湯,再把材料放進去,加黑醋勾芡。他說胡椒粉一定要比芡粉先加入湯堙A否則散不開。楊先生做事仔細,豆腐切得工工整整,一看就知是廚林高手!酸辣湯上桌後,他家大小姐Grace說比在家做得還好吃,可能是有個鏡頭重拍幾次,黑醋多了,就更有味道。

最後由玉香壓軸介紹炒淮山。她深知淮山的功效與營養價值。介紹材料時提到淮山的多種好處:補腎、健脾、益肺、強精,可降低血糖及幫助腸膜的穩定性等等。淮山的好處實在太多,以至她講了這忘了那,連連N.G.。導演只好請她化繁為簡,提重點即可,其他功效以後旁白時再加入。好不容易大功告成,看看錶已經是晚上八點了。

這次大部分的演員都是初次上鏡頭。有人台風穩健,有人稍稍怯場。但整體而言,拍攝過程算是順利。長青第二片VCD食譜拍攝,在十二位臨時演員,兩位兼職導演的通力合作下,兩個工作天就完成了。石大夫聽說大家愈來愈駕輕就熟,說今年出三片VCD吧!看來我們得趕快再去物色些演員!

拍攝後的幕後剪接工作就有勞尹明潭大導演了。幕前的工作大家看得到,幕後的工夫大家看不到。據說,每一道菜至少得花兩個小時剪接。他百忙中還得抽空負責此事。我們由衷的感謝他。♁

Functional Food: Hawthorn Berry (Shan Zha) Drink -- 山楂茶英譯

Translated by Parkson Wong

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (13), March, 2001)

Hawthorns are small, shrubby, thorn-bearing deciduous trees; belonging to the genus Crataegus, of the rose family. Hawthorn berry has a sweet and sour taste and its nature is warm. Chinese traditional medical application uses Hawthorn berries to remove food stagnancy, especially those caused by animal protein indigestion. Hawthorn berries are also used to remove blood stasis. As a functional food, hawthorn berries can be used to strengthen the stomach and aid digestion. Modern pharmacological research found that hawthorn berries could lower blood pressure, lower blood cholesterol level, and strengthen heart function. Hawthorn berries can benefit people with high blood pressure or coronary arteriosclerotic cardiopathy.

Procedure: Put 0.4 oz. of dried hawthorn berries, 1 slice of licorice, and 3 cups of water in a pot, bring to a boil. Simmer for 3 minutes.

A Healthy Perspective of the Vegetarian Food (3c) -- 從健康談素食英譯(3c)

Translated by Jack Houng

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (11), Sept. 2000)

This concludes the previous discussion on grains, legumes and nuts. According to the food guide pyramid published by the U.S. Department of Agriculture, people should get fifty to sixty percent of their calories from carbohydrates. Only then can the health be maintained. Some people who are on certain diet exclude rice in order to keep nice figures. Eventually this will affect their health. Long grain rice is a good source of carbohydrate due to its mild nature and digestibility. When people are physically strong, they can consume any kind of carbohydrate. Otherwise, they should eat more rice and fewer wheat products. Once a while, barley which is rich in rough fiber can be eaten to help bowel movement and urination. For people who are afraid of laxative's damaging effect, buckwheat can be used to relieve constipation and discomfort in the stomach.

In addition to carbohydrates, proteins are also needed to provide nutrition to the body. Sources of plant based protein include soybeans, peas, lentils, green (mung) beans, adzuki beans and peanuts. These legumes are not so digestible due to their greater fat and protein content.

Nuts are warm in nature and can help the movement of the stomach and intestines. However, if they are not processed properly, they might not have such good effect. For example, stir fried sugared chestnuts are great for people who are strong. They can help cure diarrhea and strengthen the waist and legs (which is great for mountain climbing). But when one doesn't feel well, to digest the stir fried sugared chestnuts will sap a lot of energy. The result is: the more you eat, the more tired you become.

Sesame seeds are mild in nature and sweet in flavor. They can nourish the blood, increase the secretion of breast milk, as well as, lubricate the intestines and nurture the hair. A basic principle to remember is that things that can lubricate the intestines are often hard to be digested or absorbed. Sesame seeds should be ground before eating or cooking to increase their digestibility. Soaking sesame seeds overnight, then pan roasting lightly before grinding will make them even more digestible. ♁

A Healthy Perspective of the Vegetarian Food (4a) -- 從健康談素食英譯(4a)

Translated by Jack Houng

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (12), Dec. 2000)

The Nature, Flavors and Herbal Properties of Common Vegetables

Introduction to Common Vegetables

In the following section, we will introduce some common vegetables and their nature, flavors, and herbal properties. These vegetables include baby Bok Choy, Napa cabbage, Yu Choy, turnip green, Chinese mustard green, spinach, cabbage, cauliflower, lettuce, broccoli, celery, chive, and onion. Among these, Yu Choy and mustard green are hot in nature while chive and onion are warm in nature. The rest are either cool or cold. Therefore, we need to pay attention to the cold-hot balance principle so that we will not upset our stomach and intestines (a symptom known as “cold stomach”).

According to Traditional Chinese Medicine (TCM), baby Bok Choy can “relieve heat and irritation” and is listed as mild in nature. Since it can alleviate heat, it should probably be close to cool in nature. Cabbage is mild in nature. Lettuce, broccoli, celery, and spinach are all cool in nature, while Napa cabbage is cold in nature. Vegetables that are cool in nature can act as diuretics and thus are helpful in dealing with infections of the urinary system such as urethritis or vaginitis. In fact, a good way to treat these problems is not to take antibiotics or drink cranberry juice, but to eat more Bok Choy, baby Bok Choy and Napa cabbage. These vegetables are cool or cold in nature, and will help disperse water and dampness. One must note that unless the body is in heat condition, eating too many cool or cold natured vegetables will change body constitution to cold type. Mustard green, chive, onion and Yu Choy are the rare vegetables that are warm or hot in nature. Vegetarians should eat at least one of these in every meal.

Stem Vegetables

Common stem vegetables include asparagus, bamboo shoots, and bean sprouts. They are all cold in nature. According to TCM, asparagus can “clear fire and relieve heat”. Bamboo shoots can “clear heart fire and alleviate heat”. Mung bean sprouts can “remove toxin and benefit triple heater”. Asparagus and spinach contain large amount of oxalic acid and uric acid. For people who have difficulties eliminating oxalic acid and uric acid, the excess two acids will combine calcium ions in the body to form crystals (stones). Deposits of the crystals in tissues around the joints can trigger attacks of gout. If the stone forms in the kidney, it could result in kidney failure. Seniors who suffer arthritis or gout with swollen and painful joints; or people whose urine has distinct scent after eating asparagus and spinach should restrict their intake of these two vegetables.

Our ancestors discovered food that had been processed at high temperature or cooked for a long period of time would have its cold nature destroyed partially or altered. Thus its impact of changing the body constitution to coldness will be reduced. The canned bamboo shoot is a good example. It is not as cold in nature as regular bamboo shoot because it has been sterilized at high temperature and its fiber softened. Therefore, canned bamboo shoots are more digestible.

Root Vegetables

Root vegetables include potato, sweet potato, taro, Chinese radish (daikon), carrot, lotus root, and burdock. Potato is mild in nature, and helps “nourishing the vitality (qi) and strengthening the spleen”. Sweet potato is also mild in nature and helps “movement in the intestines and stomach, and alleviating constipation”. Taro is mild in nature and helps “movement in the intestines and lubricating the center (stomach and spleen)”. Daikon is cool in nature and helps “removing food stagnation and preventing mucus due to heat condition from forming”. Carrot is mild in nature and helps “nourishing the spleen and treating minor indigestion”. Lotus root is cool in nature and helps “strengthening the spleen and stanching blood”. Burdock is cold in nature and helps “relieving swelling heat and quenching thirst”. What we must note is that these root vegetables should not be eaten frequently. We often eat potato, sweet potato and taro as main sources of carbohydrates, but these vegetables are very sticky in nature and will cause flatulence.

Chinese radish (daikon) is a very important vegetable contributing to the wellness of the body, especially in the winter. There is a famous Chinese saying, “eating more ginger in the summer and more Chinese radish in the winter”. This is because during the winter, many people eat hot food (especially in northern China where hot pot stew is very popular). The cool nature of daikon and its ability to aid digestion can be used to balance the heat from over-eating the hot food. If one eats too much cold food in the summer, then eating ginger is a must, because ginger can warm the stomach. These methods help us to balance the outcome of our excessive changes in eating habits influenced by different seasons. However, we will emphasize again that it is not necessary to eat too much of these root vegetables.

Lotus root helps “strengthening the spleen and stanching blood.” Many children's nasal polyps are swollen so their noses bleed easily. A simple cure is to eat more lotus root. Either lotus root juice, or stir-fried lotus root is effective while lotus root powder is not. We mentioned earlier that lotus root can stanch blood. It doesn't necessarily mean we should also eat more lotus roots when other parts of the body bleed. Why then is lotus root effective in stanching nose bleeding? This actually has to do with the “affinity” of lotus root in relation to nasal polyp. Theoretically, when we eat something, the food will be distributed evenly throughout the body. The concentration is all the same throughout. However, the amount of time that the food remains in a specific area will be different. Lotus root has stronger affinity with the nasal polyp; therefore it stays there longer and becomes effective.

Burdock: Once, some people thought that burdock could treat diabetes so they ate a lot of it. But burdock is cold in nature, bitter in flavor with herbal properties of relieving swelling heat and quenching thirst. It must be very cold in order to relieve swelling heat and quench thirst. Thus it is okay to eat burdock once a while; but do not treat it as medicine. The side effect of its “cold nature and bitter flavor” will start to affect the body after eating too much of it.♁    (To be continued )

如何提高身體的能量?〈一〉

健康新知精選 林溫裕 譯自 Consumer Reports on Health, Vol. 14,No.1

在電視上,你可以看到網球健將皮特山普拉斯猛吞維他命丸以“提高能量”的畫面。網站上有個公司聲稱它的產品最接近“快速能量”。麥片製品Wheatie Energy Crunch在盒子上的說明書提到“能量”有十二次之多。可提高能量是產品的重要賣點。在做心理測驗時,覺得自己快樂的人通常也認為自己有較高的能量。

雖然這些製造商宣稱他們的產品可以提高能量。基本上,能量得由人體自己製造,而不能取巧買現成的。能量來自日光,經由植物的光合作用,儲存在可被食用的物質堙C人們攝取這些食物後,能量就貯藏在人體的細胞內。即使在休息狀態,人們仍然需要利用這些貯存的能量來維持身體的體溫、心臟的跳動、肺部的呼吸、消化系統、腎臟的運作及腦部的功能。

透過体內物質的生化反應可以產生身心作用所需的能量。你的健康情形、生活方式及家族史都可能影響身体的能量。回答下面十個問題,再參照後面的討論,可以對自己的能量度做一番評估。

能量度測驗:

1. 你的年紀是

  • (a) 超過60歲
  • (b) 在25歲與60歲之間
  • (c) 在15歲與24歲之間

2. 你的健康狀態

  • (a) 很差
  • (b) 普通
  • (c) 很好

3. 你每晚所需睡眠時間

  • (a) 4-5小時
  • (b) 6-7小時
  • (c) 超過7小時

4. 你服藥嗎?

  • (a) 每天都服一種或多種藥物
  • (b) 很少
  • (c) 幾乎從不

5. 你運動嗎?

  • (a) 誰有時間?
  • (b) 散步而已
  • (c) 舉重並常走路

6. 你父母的體格及生活方式

  • (a) 過重,很少運動
  • (b) 中等体格,中度運動量
  • (c) 偏瘦,精力充沛

7. 你的盤子上都裝些什麼食物?

  • (a) 含高卡洛里的食物
  • (b) 不一定
  • (c) 油脂及份量都很注意的食物

8. 當你下午須要提神時,你選擇

  • (a) 一杯咖啡及糖果bar〈candy bar〉
  • (b) 能量bar〈energy bar〉
  • (c) 紅蘿蔔,硬乳酪及餅乾

9. 你的体重

  • (a) 醫生說我必須減肥
  • (b) 中等
  • (c) 瘦且結實

10. 你常情緒低落,緊張嗎?

  • (a) 常常
  • (b) 偶而
  • (c) 幾乎不曾

答案:如果答案大多數是“a”的話,你的能量較低。反之,若多數是“c”的話,能量較高。請參照下面的解釋。

待續•••

石頭記 

心得分享        夏潔寰

話說月前,老師傳授了排腎結石的方便法門後,兩件舊事不約而同地,在我現在生活中重現。

我並不是個能回家後勤做功課的學生。可是課堂上,在老師嚴格督導要求下,所完成的就已非常可觀。這排石機關一經啟動,似乎就波濤洶湧勢不可擋。

先是日以繼夜的口乾舌燥,隨身一瓶水是絕不可少。只差沒接根水管到喉嚨,水喝多了實在對身體出清存貨雜貨有極大的幫助。不怕各位看官笑話,這一時期的小號均雲淡風清得緊,然而凡事有利必有弊,此樁也逃不掉。水喝多了,自然就要常往廁所報到。為了避免使用懷孕時打探出來的各大小商號公私廁所起見,我幾乎在家禁足了兩個星期。

曾以為那段訓練孩子們使用馬桶的不堪回首的日子已成歷史,不會再來。無奈我又再度和它親切了起來。無他,只因我的成績都在其中亮相。

其實腎結石因各家廠牌不同而大有出入,課堂上有同修排的是貨真價實如碎米粒的極小碎石。而草包如再下,連排石也不爭氣。只落得如棉絮般實在和石頭沾不上邊的腎結棉。醜媳婦還是得見公婆,某日興起乾脆將它們撈起。一請老師法眼鑑定,二請同修們雅俗共賞,不亦樂乎。

排石近一個月,才知不成功便成仁的嚴重性。在此謝過老師再造之恩。祝同修們排石成功,數量可蓋萬里長城。祝同修們排石順利,體重起碼大跌十斤。

編者附註: 排石期間注意事項如下:

  • 必須喝大量的水,以助腎石的排出。
  • 避免食用含草酸或嘌呤高的食物〈參照表一,表二〉。
  • 利用攝取高劑量維生素C治病〈Vitamin C Therapy〉者必須喝更多量的水,以稀釋ascorbic acid〈維生素C的主要成份〉的濃度。建議不要用中和過的維生素C〈Buffered Vitamin C〉;因為其中含鈣離子,容易形成結晶。

表一:含草酸高的食物

蘆筍、甜菜、菠菜、醡醬草、蒲公英、曼越橘、無花果、醋栗〈Gooseberries〉、李子、大黃葉〈Rhubarb〉、覆盆子、紅茶、巧克力、可可、咖啡、動物膠(Gelatin)、胡椒。

表二:含嘌呤高的食物

鰻魚、牛肉湯、腦、高湯、鵝、肉湯、肉汁、心臟、青魚、腎臟、肝臟、鯖魚、肉精、碎肉,魚卵、沙丁魚、干貝、胰臟、酵母。♁

長青素食譜         素蘿蔔糕

材 料:

白蘿蔔

4 磅 4 盎司

胡椒粉

½ 茶匙

長形糙米

6 杯〈 6盎司/杯〉

1 茶匙

任何素高湯

11 杯

小麥澄粉

1 ½ 杯

橄欖油

2湯匙

薑片

5 片

準 備:

  1. 糙米洗淨,加過濾水浸泡三小時後,瀝乾備用。
  2. 白蘿蔔洗淨,去皮,削成細絲。
  3. 素高湯做法:將12杯水煮滾,加入兩磅洗淨過的黃豆芽,用中火煮45分鐘。加1茶匙鹽及1茶匙糖。瀝出黃豆芽湯備用。

做 法:

  1. 將瀝乾過的糙米放進果汁機,加入五杯素高湯。用高速打一分鐘。停一下,再打一分鐘。將米漿倒入容器中備用。
  2. 開大火,鍋熱後,加入2湯匙橄欖油,5片薑片,爆香。取出薑片。加入白蘿蔔絲及6杯素高湯。炒2分鐘。轉用中火燜。需要上下翻動待蘿蔔絲呈透明狀即可。
  3. 將打好的米漿與澄粉攪拌均勻,加入炒好的蘿蔔絲及其湯汁。再次調勻。
  4. 將以上蘿蔔絲米漿倒入16x12烤盤。用大火蒸約一小時即可。〈若蒸籠不夠大,可用兩個9x9烤盤。〉

附 注:

蒸好的蘿蔔糕切片後,沾醬油或其他調味料即可食用。喜好煎蘿蔔糕者,可用中火煎好再食。

時 間:

90分鐘

份 量:

25人份

調 料:

鈉鹽:89.6毫克/份 油:1.12毫升/份 糖:0.16公克/份


EHVA Recipe Radish Cake

Ingredients:

Chinese radish (daikon)

4 lb 4 oz

Pepper

½ tsp.

Long grain brown rice

6 cups (6 oz/cup)

Salt

1 tsp.

Any vegetable stock

11 cups (6 oz/cup)

Wheat starch

1 ½ cups (6 oz/cup)

Olive oil

2 Tbsp

Ginger slices

5 slices

Preparation:
  1. Wash brown rice. Soak it in distilled water for three hours. Rinse and drain.
  2. Wash daikon, remove the skin and shred it into thin, matchstick pieces.
  3. Example for vegetable stock: Boil 2 pounds of soybean sprouts with 12 cups of water in a large pot over high heat. Cook over medium heat for 45 minutes. Add 1 tsp. of salt and 1 tsp. of sugar. Save the soup and discard soybean sprouts.
Procedure:
  1. Add rinsed brown rice, 5 cups of vegetable stock in a blender. Liquefy for 1 minute. Turn off. Liquefy again for another minute. Pour the thick rice milk in a container.
  2. Heat wok over high heat. Add 2 Tbsp. of olive oil, 5 slices of ginger. Stir fry until fragrant. Discard the ginger. Add shredded daikon and 6 cups of vegetable stock. Stir fry for 2 minutes. Simmer over medium heat, stir daikon once a while to keep the heat even until daikon becomes transparent.
  3. Add wheat starch to the rice milk. Mix well. Stir in cooked daikon and its soup.
  4. Pour the above mixture to a 16X12 pan. Steam for about an hour. (Use two 9X9 pans if the steamer is not big enough.)
Note:

After the cake is done, let it cool before slicing. Eat it with soy sauce. You can also fry the radish cake slices if desired.

Time:

90 minutes

Serving: 25 servings
Seasoning:

Sodium:89.6 mg/serv. Oil: 1.12 ml/serv Sugar:0.16 mg/serv


長青素食譜         香菇玉米糕

材 料:

玉米粉 (cornmeal)

兩杯

橄欖油

1 湯匙

(玉米糕)

月桂葉 (bay leaves)

2 片

過濾水

4 杯

(配料)

切丁的番茄罐頭 (無鹽)

2 罐 (14.5盎司/罐)

新鮮九層塔 (sweet basil)

橄欖油

2 3湯匙

6 湯匙

蒜 (切碎)

6 瓣

½ 茶匙

番茄泥 (tomato paste)

2 湯匙

2 湯匙

芹菜

1 杯

新鮮胡椒粉 少許

新鮮香菇

8 朵

辣椒粉 少許

2 湯匙

義大利香菜 (Parsley) 3湯匙

準 備:

  1. 蒜剁成泥。九層塔,義大利香菜切碎備用。
  2. 芹菜洗淨,切丁。香菇洗淨切薄片備用。

作 法:

(玉米糕)
  1. 開大火,鍋中放4杯過濾水、油及月桂葉。一手小心地將裝在杯中的玉米粉灑入水中〈灑成薄薄的一層〉,另一手用杓攪拌均勻。重覆以上步驟。順同一個方向攪勻玉米粉漿,一旦玉米粉漿有泡沫出現時,立刻轉小火。
  2. 繼續攪拌玉米粥。約五、六分鐘後,粥開始變稠,此時攪拌動作要快,以免黏鍋。大約再攪一兩分鐘,即可熄火。取出月桂葉。
  3. 將玉米濃粥平舖在8X10的烤盤堙C待凝固成玉米糕時切塊。

(配料)

  1. 開中大火,鍋熱後,放橄欖油及大蒜泥,爆香〈大蒜炒至稍呈黃色〉。隨後放入香菇片,炒軟,加芹菜丁。炒約半分鐘。轉中火。
  2. 加入兩罐帶汁的切丁番茄、番茄泥,攪拌均勻。接著放酒、鹽、糖、辣椒粉。煮五分鐘。再放新鮮的胡椒粉及切碎的九層塔,拌勻。煮至收汁即可。
  3. 將切好的玉米糕置於盤中。把煮好的配料均勻地淋在糕上。最後再灑些切碎的義大利香菜。

附 注:

  1. 另一個做玉米糕的方法如下:容器堨[入2杯過濾水, 將玉米粉加入水中。攪拌一下。浸泡十分鐘。開中火, 鍋中放2杯過濾水,油及月桂葉。慢慢地倒入以上的玉 米粉水。邊倒邊攪拌。順同一個方向攪勻玉米粉漿。一 旦玉米粉漿出現泡沫時,立刻轉小火。其餘與上法同。
  2. 在whole Food或普通超市買得到乾的polenta〈較粗的 cornmeal〉。可用上述二法將乾的polenta煮成玉米濃粥 。煮的時間須要久些,大約十分鐘。
  3. 可用電鍋,電子鍋以煮稀飯的方式煮乾的polenta。其與 水的比例是1比2。煮好後,趁熱倒入烤盤,舖平,待 凝固成玉米糕時切塊。
  4. 若要玉米糕更入味,在收汁前,將切好的玉米糕放進配 料中,用小火煮兩三分鐘。起鍋,加義大利香菜即可食 用。

份 量:

15 人份

調 料:

鈉鹽:37.3毫克/份 油:6.5毫升/份 糖:0.53 公克/份

EHVA Recipe

Polenta with Shitake Mushroom

Ingredients:

Cornmeal

2 cups

Olive oil

1 Tbsp.

(Polenta)

Distilled water

4 cups

Bay leaves

2 pieces

(Sauce)

Diced Tomato (no salt) (14.5oz/can)

2 cans

Tomato paste

Cooking wine

2 Tbsp.

2 Tbsp.

Garlic

6 cloves

Olive oil

6 Tbsp.

Celery (diced)

1 cup

Salt

½ tsp.

Fresh shitake mushroom

8 pieces

Sugar

2 Tbsp.

Sweet basil (chopped)

3 Tbsp.

Hot pepper a little (optional)

Italian parsley (chopped)

3 Tbsp.

Black pepper (freshly ground)

a little
Preparation:
  1. Mince the garlic. Chop sweet basil, Italian parsley. Set aside.
  2. Wash and dice celery. Wash and cut Shitake mushroom into thin slices.

Procedure:

(Polenta)
  1. Pour four cups of water in a saucepot. Turn to high heat. Using one hand to sprinkle cornmeal onto the water to form a thin film, using the other to stir the cornmeal with water evenly at one direction. Repeat the process. Please note that if the cornmeal mixture starts bubbling, turn to low heat immediately.
  2. Keep stirring for 5-6 minutes until the mixture becomes thick. Stir quickly for another 1-2 minutes. Turn off heat. Remove the bay leaves.
  3. Immediately pour the above mixture into an 8X10 baking pan. Set aside until firm. Cut into desired sizes.

(Sauce)

  1. Heat wok over medium high heat. Add 6 Tbsp. of olive oil, minced garlic. Stir fry until aromatic (the color of garlic turns to slightly yellow). Add Shitake mushroom, stir fry until tender. Add diced celery. Stir fry for half a minute. Turn to medium heat.
  2. Add two cans of diced tomato, tomato paste. Mix evenly. Add wine, salt, sugar and hot pepper. Cook for 5 minutes. Turn to low heat.
  3. Add freshly ground black pepper and chopped sweet basil. Cook until the sauce is thickened.
  4. Place cut polenta pieces on a plate. Top polenta with the above prepared sauce. Sprinkle chopped Italian parsley and ready to serve.
Note:
  1. Another method to make polenta is as follows: Place two cups of water in a container. Gradually add cornmeal in the water. Stir evenly. Soak cornmeal for 10 minutes. Place another two cups of water in a saucepot. Heat it over medium heat. Slowly add the above cornmeal mixture to the water, stirring constantly at one direction. As soon as the mixture starts bubbling, turn to low heat. The rest will be the same as the above.
  2. Dry polenta (coarse cornmeal) in bulk is available at Whole Food market; packaged dry polenta is available at other supermarkets. It can be used to make polenta following the abovementioned procedures. The cooking time may be slightly longer (about 10 minutes).
  3. One can also use rice cooker to cook coarse cornmeal (dry polenta). The ratio of coarse cornmeal to water is 1:2.
  4. To add more flavor in polenta, one can cook polenta pieces to the prepared sauce (before it was thickened) for 2 to 3 minutes.
Servings: 15 persons
Seasoning: Sodium:37.3 mg/serv. Oil:6.5 ml/serv Sugar:0.53 gm/serv

本季長青活動

  • 4/2 Hayward 老人中心推拿推廣〈一〉
  • 4/7 德光法師圓寂三周年記紀念法會
  • 4/10 Walnut Creek 台灣長輩會推拿推廣〈一〉
  • 4/11 St. Clement Hall 老人中心養生講座
  • 4/14 身體調養班〈一〉
  • 4/28 長青素食VCD錄影〈一〉
  • 5/5 長青素食VCD錄影〈二〉
  • 5/5 身體調養班〈二〉
  • 5/7 Cupertino親子樂園養生演講
  • 5/11 防癌協會素餐
  • 5/19 身體調養班〈三〉
  • 5/22 Castro Valley老人中心養生講座
  • 6/2 Sacramento 黃氏大廈養生講座及推拿推廣
  • 6/7 Hayward 老人中心素餐
  • 6/9 Cupertino Library Community Room 保健推拿班及複習
  • 6/12 Hayward 老人中心推拿推廣〈二〉
  • 6/18 Walnut Creek 台灣長輩會推拿推廣〈二〉

v本年度榮譽董事芳名v

無名氏30、賴吉昌/陳碧茹、李慶祥/謝安華、無名氏29、Kenneth C. Hu、林園德、無名氏28、鄞淑純、陳水源/陳吳錦鳳、Master Consulting Inc.、無名氏27、陳淑玲、無名氏26、無名氏25、黃宗哲、Lin-li Hsu、Ren-Chau James & Shun-Hwa Jennifer Hu、沙敏、邱慈艾、無名氏24、潘志成/顧蘭珍、無名氏23、Kenneth and Sandra Hu、陳瑞琴、龍翔雲/蔣燕珍、無名氏22、無名氏21、無名氏20、無名氏19、無名氏18、Jie Chen & Wen-June Hsu、吳建璋/王寶慧、無名氏17、Inru Kuo & Liang Hwa Tse、梅文琴、無名氏16、無名氏15、Ann & Lin Sha、Jenny & Gerald Chen、徐南光、Shue-Hwei Hung、無名氏14、洪英傑、Cynthia Tsun Chang、無名氏13、無名氏1