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So far Nathan has created 7 blog entries.
09:12 09:12

French Onion Soup

By | 2017-04-24T09:47:21+00:00 August 26th, 2016|Categories: Autumn Recipes, Comfort Food, Crock pot, Diabetes Friendly, Late Summer/Seasonal Change Recipes, Recipes|Tags: , , , |Comments Off on French Onion Soup

This recipe comes from Daverick Legget’s book Recipes for Self-Healing.  The following is his intro to the soup.

The art of making a good onion soup is to cook the onions slowly, preferably in a heavy cast iron pot.  Beef stock is more traditional than the miso suggested in this recipe and may be substituted if preferred.  Served with a good hunk of crusty bread it is almost irresistible.

Contributed by Nathan Mandigo


10:44 10:44

Middle Eastern Lemonade

By | 2016-05-31T13:10:23+00:00 June 1st, 2015|Categories: Beverages, Blogs|Tags: |0 Comments

The special ingredient in this refreshing drink is orange flower water (sometimes called orange blossom water). This distilled essence of orange blossom can be purchased in most well-stocked specialty grocery stores. Most orange blossom water comes from the south of France and from the Levant.

For an adult twist, serve with vodka or gin.


18:23 18:23

Stout-hearted Beef Stew

By | 2015-10-21T09:38:56+00:00 January 2nd, 2015|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish|Tags: , , |Comments Off on Stout-hearted Beef Stew

This is a rich and deeply nourishing dish that is perfect for cold winter days.  The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot.  Serve it over mashed potatoes or wilt some fresh greens into your bowel.

Contributed by Nathan MandigoStout-hearted Beef Stew – This is a rich and deeply nourishing dish that is perfect for cold winter days. The sweetness of the prunes is perfectly offset by the stout and pairs with the rich earthiness of the onion and carrot. Serve it over mashed potatoes or wilt some fresh greens into your bowel. – onion (thinly sliced), garlic (minced or pressed), carrots (cut into 1/4 in clices), parsely (finely chopped), bay leaf, prunes (pitted), boneless beef chuck (1 inch cubes), flour, black pepper, stout or dark ale (for a brothier soup, use the whole bottle), In a 3 quart or larger electric slow cooker, combine onion, garlic, carrots, parsley, bay leaf and prunes.; Coat beef cubes with flour, then add to cooker and sprinkle with pepper. Pour in stout. Cover and cook on low setting until beef is very tender when pierced (8 to 9 hours); Before serving, skim off excess fat, if necessary. Season with salt to taste.; –

18:20 18:20

Chicken with Apricot and Olives

By | 2015-10-21T09:45:17+00:00 January 2nd, 2015|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish|Tags: |Comments Off on Chicken with Apricot and Olives

This bright and lively dish pairs beautifully with rice and a toasty bread.  The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish.

 Chicken with Apricot and Olives – This bright and lively dish pairs beautifully with rice and a toasty bread. The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish. – dried apricots, Nicoise or calamate olives, garlic (minced or pressed), grated orange peel, dry basil, chicken legs (8 drumsticks can also be used instead of whole legs), ground pepper (to taste), capers (drained), brown sugar (firmly packed), orange juice (fresh is best), white wine vinegar (a raspberry vinegar is also nice but will darken the color of the dish), In a 4 quart or larger electric slow cooker, combine apricots, olives, garlic, orange peel and basil. Rinse chicken and pat dry then arrange on top of the mixture in the pot. Sprinkle with pepper, capers, and sugar. Drizzle in orange juice and vinegar. Cover and cook at low setting until meat near the bone is very tender (if temping, when it reaches 165 degrees) about 6 to 7 hours.; If desired: When chicken has finished cooking, gently lift the chicken, apricots, and olives out of the pot with a slotted spoon and arrange on a serving dish, keep warm. Skim and discard fat from the cooking liquid; pour liquid into a small pan. Bring to a boil over high heat, stirring often till reduced to about 1/2 cup. […]

10:30 10:30

The Do’s and Don’ts of New Years Resolutions

By | 2016-12-29T12:24:16+00:00 December 31st, 2014|Categories: Blogs, Chinese Medicine, Holistic Living, The Seasons|Tags: , , |0 Comments

Welcome to January!  For many the start of the new year is a time to start something new in their lives.  Though this is an admirable ideal, most new years resolutions, especially those involving drastic exercise regimes or diets, only last a couple of weeks.  Is this lack of resolve due to weakness on the part of the resolver?  Generally, no.

In Traditional Chinese Medicine, winter is a time when energy moves deep into the core of the body.  It is natural for our limbs to be cooler, our energy levels to be lower, for it to be a little harder to wake in the morning, and for a little bit of extra weight to settle on our frames.  In essence our bodies naturally want to hibernate.  During this time of year our bodies are using that deep energy to heal and repair injuries from the previous year, solidifying ideas and goals that we put into place and planning for new goals when the weather warms.  And there is the crux, the body doesn’t want you doing anything extreme during this time as it disrupts its natural winter processes.

Keeping the energy flows of the body in mind, the following are some things that the body would really rather not try to do in the winter and therefore make poor choices for resolutions.

  • Starting a new exercise routine
  • Starting a weight loss program
  • Doing cleanses or fasts
  • Giving up a long standing vice like smoking or drinking
  • Making dietary changes that involve eliminating heavier foods like meat or bread

All of the above examples are asking your body to moving energy outward, away from the core. If you have been exercising already, keeping the routine going in the winter is ok, though you […]

13:37 13:37

Beet and Pineapple Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Fruit, Gluten Free, Sides and Salads|Tags: , , |0 Comments

This recipe from, World Vegetarian Classics, by Celia Brooks Brown, Published 2005 by Pavillion Books, is a bright and flavorful dish good for any time of year.

The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.

If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.

Beet and Pineapple Salad – – beet root (cooked), large fresh pineapple (I use canned in water when fresh is not available in my area), small onion (sliced into thin rings (purple onion works well here)), salt, sugar, white wine vinegar, Slice the cooked beet thinly. ; Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces.; In a (preferably) ceramic or glass bowl, combine the beets, pineapple […]

13:15 13:15

Rubbed Kale or Chard and Spinach Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Sides and Salads, Vegetables|Tags: , , |0 Comments

This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.Rubbed Kale or Chard and Spinach Salad – – kale or chard, spinach (washed and drained), green apple (sliced), olive oil, salt, dried cranberries or raisins, toasted walnuts or pecans, blue cheese (optional), apple cider vinegar, Wash and trim kale or chard in a sink of warm water. ; Gently rip, tear or cut the leaves into small pieces, removing any heavy stems.; Shake off excess water and then roll kale or chard in a clean towel to dry.; Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes.; Mix kale with the rest of ingredients and toss with vinegar to coat.; – Image courtesy of  Kittikun Atsawintarangkul and freedigitalphotos.net

10:33 10:33

Herbal First Aid – Externals

By | 2016-12-29T12:24:20+00:00 June 25th, 2014|Categories: Blogs, Chinese Medicine, Common Conditions, Holistic Living, The Seasons|0 Comments

By Nathan Mandigo

As we go about our daily lives we often encounter sprains, strains, and automobiles (bad pun I know) and other minor injuries due to insects, plants, sun, kitchen or other knives (my personal nemesis), and just general exposure.  The following is a breakdown of the external products that Pulse carries that we feel should be in everyone’s first aid kit.  Because these are derived from Traditional Chinese Medicine, they often have few or no side effects in comparison to equivalent products from western medicine.

Please Note: though these products are safe for most people, skin sensitivity should always be considered.

You, too, can look like a life guard.  Okay, seriously.  974 is  citronella oil, carbolic acid, camphor, zinc oxide, and cera alba in a white vaseline base.  It is great for protecting against and treating sunburns, cuts and scrapes.  It also relieves the itching from bug bites and stinging plants. So spread it on your nose, get your wide brimmed hat, and grab your whistle (no running!), cause its time to play!
Dit Dat Jow is a classic Traditional Chinese Medicine tincture used to accelerate the healing of injuries. Apply it to bruises, sprains, contusions, it even helps accelerate bone healing. Mix with a little Kwan Loong Oil or Po Sum On Oil to provide cooling or warming to the injured area. Please note: do not apply to open wounds or sores.
This mineral rich clay is very alkalizing to the body and has a tremendous ability to absorb toxins and excess fluids. Externally, green clay is used as a detoxifying mask, to clear up acne and pull toxins from wounds, insect bites and stings. It naturally refreshes any area to which it is […]

08:37 08:37


By | 2016-12-29T12:24:20+00:00 April 17th, 2014|Categories: Blogs, Holistic Living, Nutrition Articles|Tags: , , , , , , |0 Comments

How to grow your own healthy live food

By Nathan Mandigo, ABT, Amma Bodywork Therapist at Pulse Holistic Health

It’s spring! That wonderful time of year when the grass greens up, trees leaf out, flowers bloom, and many people plan their summer gardens. But what if you live in an apartment or don’t have a green thumb? How do you enjoy the benefits of growing your own food? Answer: sprouting.

Why sprout?
Seeds contain all of the materiel necessary to create a new plant. They are high in proteins and carbohydrates as well as containing many of the essential vitamins and nutrients necessary to sustain life. Because the plant sprout is relying completely on the materiel in the seed for its initial growth, all of the nutrients that are locked up inside the seed are transferred into the sprout, making it much easier for us to extract those nutrients.

Sprouting seeds is easy and rewarding.

Sprouting seeds carried by the Boise Co-op

The easiest seeds to start with are alfalfa, clover, or radish. Alfalfa and clover are the most commonly encountered sprouts and are used by many restaurants on sandwiches. Radish sprouts are a little spicier and some people find them a little bitter, but they make excellent additions to salads and soups. Any grain, seed, or legume can be sprouted, some require a different technique than this article is covering but a quick search on Google turned up many fantastic resources for how to sprout anything.

To get started with sprouting you will need only a few basic items: a quart mason jar, a sprouting lid (a specialized plastic lid that […]

12:04 12:04

Rhubarb Compote

By | 2016-12-11T10:10:15+00:00 March 28th, 2013|Categories: Blogs, Dairy Free, Diabetes Friendly, Gluten Free, Sides and Salads, Vegan, Vegetarian|0 Comments

My Grandmother,  June, had a monstrous rhubarb plant that covered the edge of pathway leading to berry patches. Every spring we harvested the stalks for strawberry rhubarb pie, jellies, jams or freezing them later use–inevitably a few were lost to sword play.

Rhubarb’s sour flavor is often overly tempered by too much sugar. I prefer to keep it clearer, using either maple syrup or honey and controlling the amount of sweet going in. It’s really quite simple–taste as you go, adding in a little of your selected sweetener at a time. If you use apple juice, which is very sweet, use less sugar. If you use water, you may need a little more until your palate pulls away from excess sweet. Trust me, your Spleen will thank you.

This simple compote is easy to adapt to fruit you have on hand. Serve it as a sauce on cakes, buckwheat pancakes or short bread. Drizzle it over yogurt. Use as a jelly or for a pie or crumble. Modify it with a little a balsamic and onion and serve over pork or lamb.