Day 26th at the Kushi Institute

Today we had falafels for lunch today.  I learned that they are made out of soaked chick peas and not cooked chick peas.  You let the chick peas soak over night and then you drain the water.  You can then put them in the cuisinart till they break down to a meal or powder.   Add parsley, carrots, onions, cumin, and some corn meal to hold them together.  The chef then scooped them into a small ice cream scooper and on to a tray before dropping them in the hot cast iron skillet to fry.  He made a sesame sauce to put over them but being from Florida I can make a tofu sauce with soft tofu, sweet miso and brown rice vinegar.  They say it taste just like the yogurt sauce they serve in Miedle Eastern Restaurants.  We wrapped them in a whole wheat tortilla with some lettuce and cucumbers.
The afternoon class was on remedies that you can make for the body.  We made a ginger compress that can be put on your lower back, shoulder area, up the spine or on the belly for stagnant pain.  We also made a tofu plaster thqat can be used if you sprain your ankle, wrist, or any acute inflamed pain that you were thinking about putting ice on.  The tofu relieves the inflammation like the ice but it pulls the heat out of the body while the ice pushes into the body.  The tofu plaster can also be placed on a child that is feeling bad.  One can be placed behind the neck and the other on the belly to relieve any pain there.  I hope she is going to show more remedies tomorrow.  In the meantime I am trying to figure out how I can do them in my new clinic when I get back.