The Blog of Minnesota Community Acupuncture

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Szechuan Sizzling Greens, a Delicious Spring Time Cooking Technique

choy-sum_2222029bMinnesota would like to fool us, but it is officially springtime!  After our epic Game-of-Thrones-worthy winter, I’d like to share with you a basic cooking technique I discovered reading Fuschia Dunlop’s book Every Grain of Rice:  Simple Chinese Home Cooking.  I love this particular technique, as it’s a fast and delicious way to prepare a myriad of delicious vegetable dishes.  The basic recipe You Lin Cai Xin calls for choy sum, Chinese Flowering Cabbage, as its main ingredient.  I was pleasantly surprised to find out that choy sum is being grown right here in Minnesota and sold in our co-ops when it’s available throughout the season.

The recipe calls for the following:

1 bunch of choy sum, washed and trimmed (the exact recipe says 300 grams)

2 spring onions, cut into fine slivers

10g piece of ginger, peeled and cut into fine slivers (cut these slivers very fine, unless you really like the strong taste of ginger)

A small strip of red chilli or red pepper for colour, cut into fine slivers (optional)

4 tbsp cooking oil

2 tbsp light soy sauce diluted with 2 tbsp hot water from the kettle Continue reading

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A Matter of Timing: When to use Antibiotics and When to use Acupuncture



Thankfully, we live in the Antibiotic Era.  This era is generally agreed to have started in 1910 when Paul Ehlrich and his team of scientists discovered a drug that could effectively treat the then rampant syphilis.  His drug, salvarsan, enjoyed the status of being the most frequently prescribed drug until its replacement by penicillin in the 1940s.  Antibiotics have certainly saved countless lives, and have contributed to the control of infectious diseases which have plagued humanity through most of its existence.

Unfortunately, new research shows that in America we are using antibiotics when they are not appropriate or even useful.  These powerful medicines need to be appropriately used and prescribed, otherwise we face the very real and serious consequence of creating antibiotic resistant strains of bacteria.  Every year in the United States 63,000 people die from antibiotic resistant bacteria.  One major cause of these resistant strains is over-consumption of antibiotics.  (Aminov 2010)

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