Energetics and Nutrition: Preparation and Serving

Question 1

Combinations:
Meal preparation - physical temperature

Answer 1

Foods have energetic qualities, but I also think about how meals are prepared and served:
* Physical temperature:
o Hot food = HOT
o Raw, cold, fridge food = COLD

Question 2

Combinations:
In a wider sense

Answer 2

What is true for our bodies and minds, is also true for families, communities, institutions and societies, which can be balanced or excessive in certain directions.
* For instance a family, business or class may be well-balanced:
o Courageous = HOT
o Resilient = COLD
o Adaptable = DRY
o Kind = MOIST

• Or it can be excessive in some direction:
  o Too hot = aggressive, violent
  o Too cold = unmotivated, withdrawn
  o To dry = fearful and worried
  o Too damp = greedy and sentimental
• Dietary change may not be the whole situation here, but it will help

Question 3

Preparation and serving:
Warm

Answer 3

Food preparation and serving methods affect energetics:

Warm:
* Stir frying
* Steaming
* Slow cooking
* Baking
* Roasting
* Food served warm

Question 4

Preparation and serving:
Cool

Answer 4

Food preparation and serving methods affect energetics:

Cool:
* Raw
* Blending
* Sprouting
* Food served cold / at room temperature

Question 5

Preparation and serving:
Moist

Answer 5

Food preparation and serving methods affect energetics:
Moist:
* What cooking methods e.g. boiling, steaming
* Soups
* Smoothies (Cold and damp, but balanced by adding ginger, cinnamon etc.)

Question 6

Preparation and serving:
Dry

Answer 6

Food preparation and serving methods affect energetics:
Dry:
* Grilling
* Baking
* Dry roasting

Question 7

Food combinations: meal preparation - taste

Answer 7

Foods have energetic qualities, but I also think about how meals are prepared and served:
* Taste:
o Spicy = HOT and DRY
o Bitter = COLD
o Sweet = COOL and MOIST

Question 8

Food combinations: meal preparation- texture

Answer 8

Foods have energetic qualities, but I also think about how meals are prepared and served:

• Texture:
  o Dry, astringent, starchy = DRY
  o Mucilaginous = MOIST and COOL

Question 9

Food combinations: meal preparation- consistency

Answer 9

Foods have energetic qualities, but I also think about how meals are prepared and served:

• Consistency:
  o Liquids, soups, stews, smoothies = MOIST
  o Dry crunchy foods, biscuits = DRY