Energetics of Chestnuts: A Holiday Treat
It’s that time of year again. Time for Christmas trees, presents, and chestnuts roasting on an open fire. The chestnut is great roasted but can be used in so many different recipes. The nut can be eaten raw and usually quite sweet. However, roasting makes for a delicate, sweet, and nutty flavor with a consistency similar to a baked potato. In some countries such as China and some Mediterranean countries, it is scored and heated over coal and mixed with sugar. You can roast chestnuts in the oven or on the stove. Other ways to enjoy these curious nuts are to stuff vegetables or poultry by making a sweet or savory mixture.
Chestnuts come fresh, dried, or canned. Chestnut flour is used for making sweeter cakes, cookies, and desserts to add lightness and creaminess to a recipe. Chestnut flour is great combined with other flours and used alone. If you are gluten-free, chestnut flour can be a great addition to the kitchen.
Nutrition:
The nuts are an excellent source of minerals such as iron, calcium, magnesium, manganese, phosphorus, and zinc. The Chestnut is the only nut that contains vitamin C and has more starch than a potato. Unlike other nuts, chestnuts are high in vitamin B6 and copper. In 100 grams of chestnuts, you’ll only get 2.2 grams of fat and 3 grams of protein.
Energetics:
Chestnuts are considered harmonizing therefore they can be eaten to help transition the body from fall to winter. Chestnuts nourish the jing (considered one of the 3 treasures in Chinese Medicine, it is the essential fluid of our physical body and contains the life force. It is connected to the growth and maturation of each person) and said to tonify and direct energy to the kidney. Chestnuts are used to strengthen the kidneys, knees and loins. Chestnuts also have an astringent effect on blood and can be used for anal hemorrhages.
Creamy Chestnut Cauliflower Soup
Originally posted by Dr. Ellen at Vine Healthcare
Serves: 8 people
Prep Time: 5 mins
Cook Time: 45 mins
Ingredients
1 lb Chestnuts organic
1 large Cauliflower – head of organic cauliflower – coarsely chopped
1 large Onion yellow, organic onion
2 large Garlic Cloves organic, minced
32oz Chicken Broth organic
1 tablespoon Thyme fresh organic, chopped
1/4 teaspoon Fennel Seed organic, dried
1 pinch Sea Salt Himalayan or Celtic, to taste
2 tablespoon olive oil organic
Instructions
Preheat oven to bake at 325 degrees Fahrenheit
Carefully, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.
Place chestnuts on a baking pan and place them in the oven for 30 minutes or until soft.
While the chestnuts are in the oven, sauté the onions in olive oil in a stock pot until clear. Add in minced garlic and sauté for 30 secs.
Then add in 1 cup of chicken broth and chopped cauliflower to the onions. Cover and let simmer for 10 minutes.
Once chestnuts are roasted, remove them from the oven, and while hot, carefully remove the outer shell and papery skin.
Add the rest of the ingredients, including the freshly roasted chestnuts to the stock pot. Salt and pepper to taste.
Simmer, covered for 30 – 45 minutes.
Use an immersion blender to puree the soup to a thick, creamy consistency. (If you don’t own an immersion blender, you can pour the soup into a blender and puree until creamy.)