Foundations Of Traditional Chinese Medicine Megan McGlade - 200343933 Case Study Patient: Female‚ 41 Assessment: The patient has wind-cold from work she was doing outside‚ and blood stasis due to a recent surgery. She spent a good length of time assessing tree damage a week pervious. The weather while my client was working was cold‚ windy and the season is winter. The weather effected her body and the pathogen developed. Its possible the patient was previously yang deficient‚ from her surgeries
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mg Potassium 222 mg Phosphorus 146mg. Fixings: In light of 6 servings for each recipe. 1 pound lean ground meat or chicken 1/2 cup onion‚ 1 teaspoon cumin 1/2 teaspoon dark pepper 1 garlic clove‚ 12 corn tortillas 1 enchilada sauce. Preheat broiler to 375 degrees. Earthy colored meat on griddle. Add onion‚ garlic‚ cumin and pepper. Cook. Mix until onions are tender. In another‚ sear tortillas in a modest quantity of oil. Plunge every tortilla in enchilada sauce. Load up with meat blend and roll
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ADRIATIC ENTRÉE - menu Octopus Salad Fresh wild octopus‚ marinated in lemon‚ garlic and herb vinaigrette‚ tossed with a fresh garden salad and drizzled with extra virgin olive oil. Prosciutto and Cheese Platter Finely shaved traditional Prosciutto with a selection of three farm fresh cheeses Feta‚ Brie and Ricotta‚ served with herb bread and black balsamic vinaigrette. Fried White Bait Traditionally fried whole white bait‚ accompanied by a shredded cabbage salad‚ dressed with salt‚ black
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Borbor‚ Eunice Ann M. Chef Dexson Kwan BSHRM-3D January 30‚ 2013 History of Russian Cuisine Significant years and events: * Russian cuisine dates back to the 10th century. Old Russian cuisine became really diverse by the 15th century. It was influenced by natural and geographical conditions. The abundance of rivers‚ lakes and forests contributed to the appearance of dishes made from fish‚ game‚ mushrooms and berries. * 2000B.C Slavic tribes inhabited Russia‚ they are the first
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Taste and Smell Lab Report Introduction Often‚ we do not realize just how important our taste and smell senses are to every day life. We go about our day and do the normal human thing. We sleep‚ eat‚ shower‚ get dressed‚ go to school‚ work‚ etc. What if our sense of taste and smell were taken away? How would it change these every day routines? If there were a house fire while we were sleeping and we could not smell the smoke‚ what would happen
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Tomatoes (Tamatar) - 8 no’s pureed · Garlic (Lehsun) – 1tablespoon paste · Ginger (Adrak) - 1 tablespoon paste · Red chilli powder - 1/2 teaspoon · Coriander leaves (Dhaniya patte) - A bunch · Oil - 8 tablespoon · Garam Masala Powder – 1 teaspoon · Salt to taste Method for Kaju Kari: · Put kadai on gas‚ add oil and heat it well. · Add onion puree‚ kasuri methi and ginger-garlic paste saute on high flame. · Let the water of onion and ginger-garlic evaporate very well. · Let the color
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lemongrass‚ bruised stems 3 cloves garlic‚ 2 shallots and a thumb-sized piece of ginger‚ peeled and minced 5 tablespoons of Vietnamese curry powder 3 tablespoons of hot chilli garlic sauce 5 bay leaves 1.5 cups (about 750ml) of chicken stock 1.5 cups of coconut juice Fish sauce‚ sugar‚ vegetable oil Cilantro or Thai basil After collecting all the ingredients‚ the next thing to do is marinating the chicken meats. They should be mixed with one third of minced garlic‚ shallot‚ and ginger‚ 3 tablespoons
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chicken thighs‚ diced • 2 garlic cloves‚ minced • 1 small onion‚ diced • 1 carrot‚ peeled and chopped • 1/2 zucchini‚ diced • 2 small tomatoes‚ diced • 1/2 tsp ground cumin • 1/2 tsp dried oregano • 2 Tbsp chopped fresh cilantro • Sea salt‚ to taste • Freshly ground black pepper‚ to taste • Juice of 1 lime How to Prepare: 1. Place a heavy saucepan over medium high flame‚ then heat the coconut oil. Saute the onion‚ carrot‚ and zucchini until tender. 2. Add the tomatoes and garlic and saute until tomatoes
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lightly steamed with different spices then drizzled with olive oil. This is great to use on a spring day when you want something warm‚ light‚ and colorful. Another favorite of mine is potatoes; cut into bite sized chunks and baked. Using fresh garlic finely chopped onion and oregano‚ I season my potatoes. I then place them into a glass baking dish and coat them with olive oil cooking spray. After this‚ I bake them at 350 degrees for about fifteen minutes. Either of these tasty appetizers will
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Cultural Observation Mexican Culture High Hill Grand Canyon University: COM -315 January 10‚ 2011 Mexican-American Culture In my adventure to find the right store for this assignment‚ I solicited the assistance of my neighbor. My neighbor‚ Edith Yarbor and her husband Larry own a convenience store in Agua Prieta‚ located in the northern region of Sonota‚ Mexico so this was the venue of choice for me to observe for a few hours. Before entering the store‚ the first thing I observed was the
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