The characteristic qualities for the Dry type are lowered estrogen levels, dehydration, internal heat, hyperthyroidism and a need for follicle building. To build internal moisture, Jill suggests 40% fruits and vegetables, 40% complex carbohydrates, 10% legumes and vegetable protein and 10% animal protein.
Consuming foods that are considered “moistening” such as spinach, Swiss chard, lettuces, cucumbers, asparagus, radishes, blueberries, tomatoes, legumes, sweet potatoes and beets will nourish and hydrate the system.
Drinking plenty of water, herbal and green tea will also help support healthy internal lubrication. Avoid foods that will dehydrate, deplete or overstimulate the system such as coffee, sugar, alcohol, and fatty, spicy or overly dairy laden rich foods.
Between June and November, we receive a half-dozen eggs in our community supported agriculture share from the Stanton Street CSA. Depending upon the week, I might use all six in my cooking, while at other times I seem to neglect them and allow the cartons to pile up in the back of the fridge. This frittata recipe puts ten eggs to good use in addition to whatever vegetables you might want to throw in the mix. This week, I had some scallions, chard and a handful of cherry tomatoes to use up. Rather than my standby of making it in a cast iron skillet, I used a baking dish and cut it into bite sized squares, perfect for a high protein snack. This frittata keeps well for a couple of days, can be eaten at room temperature, and is portable.
Scallion, Chard and Tomato Frittata Squares
Yield: 20 bite sized servings
2 bunches scallions, white and green parts (kept separate), finely sliced on the bias
3 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 bunch swiss chard, de-stemmed, de-ribbed and chopped
1 cup cauliflower florets, roasted and cooled
10 large eggs
Sea salt and freshly ground pepper
Preheat the oven to 325 degrees. Oil an 8×8 inch glass dish with 1 tablespoon of olive oil.
Cook white part of scallions and garlic in remaining 2 tablespoons of olive oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add chard and sauté for another 3 minutes. Add halved tomatoes, sea salt and pepper to taste, and cook an additional minute. Allow to cool.
Whisk together eggs, salt and pepper to taste. Stir the vegetable mixture and reserved scallion greens into the eggs. Transfer to prepared baking dish and bake about 40 minutes in the center of the preheated oven.
Remove from oven when set and allow to cool about 15 minutes. Invert onto a cutting board and cut into 20 individual squares or larger pieces if you want to have as a meal rather than a snack.