Serves 6.

Ingredients:
2 onions
3 tablespoons olive oil
1 medium squash
2 pints vegetable stock
1 cup dried chestnuts,
soaked
2 cloves garlic
1 bayleaf
1 teaspoon rosemary
Splash of cider vinegar
Parsley to garnish
Pinch paprika

Method:
Presoak the chestnuts overnight or use fresh chestnuts if available. Chop the onions roughly and fry in the olive oil until softened. Chop the squash, removing the skin and seeds, and sweat with the onions, turning occasionally until it starts to soften. Add the vegetable stock, chestnuts, crushed garlic, bayleaf and rosemary. Simmer for 40 minutes, remove the bayleaf and liquidise adding a splash of cider vinegar and a good twist of freshly ground black pepper.
Serve garnished with parsley and a sprinkle of paprika.
10 minutes preparation/50 minutes cooking.

Action:
Squash nourishes the Spleen, strengthening the Qi and helping remove Dampness. Chestnuts also support the Spleen as well as warming the Kidney, strengthening Yang and gently stimulating Blood circulation. This recipe is ideal for the condition of Spleen Yang Deficiency.

This recipe has been reproduced from Daverick Leggett and Meridian Press book Helping Ourselves, Click here to read Simon Fielding, European Journal of Oriental Medicine review.

Daverick along with Graeme McCracken also run daily seminars to weekly retreats on the theory and practice of food energetics, Qigong and Meditation, lectures in nutritional theory, tasting and cooking.


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