18:23 18:23

Stout-hearted Beef Stew

By |2018-11-12T13:54:47+00:00November 8th, 2018|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish, Winter|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 bowl!

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 bowl. – 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.; ; – – main course – Main Dish – Soup & Stew – soups and stews – American – Blogs – Comfort Food – Crock pot – Meat and Fish – Winter – beef stew – Blood building – comfort foods – Crock pot recipes

11:47 11:47

Shi Fan (Rice Congee or Jook)

By |2018-05-15T16:50:54+00:00September 19th, 2017|Categories: Blogs, Chinese Medicine, Comfort Food, Common Conditions, Crock pot, Gluten Free, Recipes, Soups and Stew, Vegan, Vegetarian, Whole Grains|Tags: , , , , , , , , |Comments Off on Shi Fan (Rice Congee or Jook)

Congee, Shi-Fan (literally, rice water) or Jook. Whatever name you give it, rice porridge has been the foundation of nutritional healing since…well, we started playing with fire and cooking.  It is my first recommendation for anyone who is weak or ill, whether young or old.
Congee is a eaten by millions as a breakfast food.  The simple gruel is served with a variety of side dishes, shredded vegetables and fish, shredded meats and pickles.

Besides being a great morning start, congee is a fantastic healing food.

It’s just rice and water or broth.  Perhaps another ingredient is added to added to create a specific result. Sounds boring right? However, sometimes simplicity is the best approach to healing.  I always consider the client’s digestive vitality first in any treatment.  If they have problems absorbing nutrients for whatever reason, be it illness, chemo or radiation treatment or constitutional weakness,  they will not transform the food they eat into healing nutrient qi.   In these cases, simple foods cooked for a long period place less of a burden on the digestive system.

Who can benefit from congee?

Anyone.  I’ve seen it work wonders with toddlers on acid reflux medicines to seniors battling dementia, those going through chemo and radiation to those just fighting the common cold.   There is no magic, it is just simplicity.

Healing benefits of congee

Rice is neutral to warming, there are over 8 thousand varieties of rice and very few people are allergic to rice. If you are someone avoiding gluten…use a gluten free rice.  Rice tonifies the Qi and Blood and harmonizes the Middle Burner (your digestive system), the Stomach and the Spleen.  Water balances our PH, detoxes and nourishes Yin.  The rest of the recipe is up to […]

09:12 09:12

French Onion Soup

By |2017-04-24T09:47:21+00:00August 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

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11:53 11:53

Savory Sweet Potato Rounds

By |2016-05-04T16:08:00+00:00February 11th, 2016|Categories: Autumn, Blogs, Comfort Food, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Sides and Salads, Spring Recipes, Summer Recipes, The Seasons, Vegan, Vegetables, Winter|Tags: , , , , |Comments Off on Savory Sweet Potato Rounds

Simple and easy, this is a wonderful way to get sweet potatoes into your diet.

Contributed by Tyra BurgessSavory Sweet Potato Rounds – – sweet potato, coconut oil, mixed dried Italian herbs (rosemary, thyme, oregano), pink Himalayan salt (or other quality salt), fresh cracked pepper, cumin, Preheat oven to 425. Clean sweet potato and cut into 1/2 inch rounds and arrange rounds on a baking sheet. Brush each round with a little coconut oil then sprinkle with spices. Bake until soft about 30 minutes or until a fork inserted comes out easily.
Enjoy.; –

08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By |2016-12-29T12:24:14+00:00October 27th, 2015|Categories: April's Blogs, Comfort Food, Dairy Free, Diabetes Friendly, Gluten Free, Main Ingredients, Recipes, Seasonal Recipes, Squash and pumpkin, Vegan, Vegetable, Vegetables, Vegetarian|Tags: , , , , , , |Comments Off on Roasted Roots With Balsamic, Rosemary And Sage

 

Roasted roots are a staple for my family in the fall and winter.  You can easily vary this recipe to use other roots like turnips or rutabaga, winter squash or different herbs.  I often double the batch, eating the leftovers as is for the next meal or as the base for a luscious winter root stew.

Enjoy!

Contributed by April Crowell

 

 

 Roasted Roots With Balsamic, Rosemary And Sage – – carrots, potato, yam or sweet potato or butternut squash, onions, beets, parsnips, garlic (optional), rosemary, sage, olive oil (start on the low side and add more just to coat–you don’t want oily vegetables), balsamic vinegar, salt and pepper, Prep your veg!: Preheat oven to 425˚.

Peel all vegetables and dice into 1 1/2 inch pieces.
Place vegetables on a baking sheet large enough so they can all lay flat.
Stem and chop herbs and spread over vegetables.
Drizzle vegetables with olive oil and balsamic. Spread oil and vinegar evenly so that vegetables are well coated. Even vegetables back out on sheet.

; Roast vegetables: Roast vegetables in oven turning vegetables every 15-20 minutes. Add more oil or if they are too dry. Roast for about 45-60minutes or until vegetables are tender and slightly crisp on the edges. ; – Energetics:  Roots are grounding, warming and nourish the earth element.  They drain dampness and strengthen the Stomach and Spleen and build blood. The vinegar lightly astringes. Rosemary and sage drain dampness and stimulate digestion.

Primary season: Fall/Winter

for more recipes from April check out her personal website at <a href="http://aprilcrowell.com">aprilcrowell.com</a>

09:45 09:45

Nabe Pot (Japanese New Year’s Soup)

By |2016-12-29T12:24:16+00:00January 23rd, 2015|Categories: April's Blogs, Blogs, Comfort Food, Diabetes Friendly, Recipes, Soups and Stew, The Seasons, Vegetables, Vegetarian, Winter|Tags: , , , |Comments Off on Nabe Pot (Japanese New Year’s Soup)

Each Asian culture has its own New Year’s tradition.  In Japan, the Nabe pot often makes an appearance.  The process takes a little time, but that is a part of the celebration–taking time with family and friends.  The nabe stock is made from mushrooms soaked overnight and the soup is then heated and served at the dinner table with fresh vegetables.  Feel free to vary the vegetables to your tastes.   Just lovely.Nabe Pot (Japanese New Year’s Soup) – Nabe pots soups that are heated and served at the dinner table as part of Japanese New Year traditions. – shiitake mushrooms, chicken thighs with bones ( remove the bones and reserve for the stock), salmon filet (optional), tiger prawns (peeled with tails left on (optional)), bak choi (cleaned), carrot (peeled and sliced), daikon radish (peeled and sliced), spring onions or scallions (thinly sliced), bean sprouts (rinsed and drained), cabbage (thinly slice), tamari, firm tofu (pressed to drain water and thinly sliced), lime (thinly sliced), sake, Make the stock: For the stock. Soak shiitakes overnight in 4 cups of water.
Strain water in a pan, bring to boil and add in chicken bones, reduce heat to medium.
Skim stock as scum rises up to the surface. Simmer stock until it reduces one third.
Cut chicken and salmon into bite sized chunks. Boil these in 2 cups of water with 1 T. sake for 1 minute. Drain immediately under cold water.
Clean and remove shiitake stems. ; Make the nabe: Pour stock into a clay (donabe) pot or sukiyaki pot and place over table top burner.
Add remaining sake to stock and bring to boil.
Add the daikon and carrots and cook over medium heat for 15 minutes.
Add in […]

18:20 18:20

Chicken with Apricot and Olives

By |2015-10-21T09:45:17+00:00January 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. […]

19:40 19:40

Hot Chai Toddy

By |2016-04-07T15:18:07+00:00December 1st, 2014|Categories: Beverages, Blogs, Comfort Food, Recipes|Tags: , , |0 Comments

Need an extra level of warmth?  Alcohol’s energetic nature is very hot and creates circulation.  Use with caution though, as it can be too warming.

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17:47 17:47

Anna’s Chill Chasing Chai Tea

By |2018-10-01T13:37:45+00:00December 1st, 2014|Categories: Beverages, Blogs, Comfort Food, Crock pot, Herbs & Spices, Recipes|Tags: , , , |0 Comments

Anna has made chai for winter and autumn events for years–she just has a magic touch with it.  We managed to tickle it out of her.  Make up a large batch of the chai (leaving out the honey and milk) and store it in your fridge to reheat for daily use or for your next event.  Unlike store bought chai teas, you can control the sweetness here.

 

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22:12 22:12

Pumpkin Custard or Pie Filling

By |2016-12-29T12:24:16+00:00October 6th, 2014|Categories: April's Blogs, Autumn, Blogs, Comfort Food, Desserts & Sweets, Late Summer/Transition, Main Ingredients, Seasonal Recipes, Winter|Tags: , , , , , , , |0 Comments

April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN

This recipe is a favorite of mine.  It’s wonderful as a custard for a breakfast or pour it into a baked pie shell for a delish, dairy free pumpkin pie.

 Pumpkin Custard (or Pie Filling) – – cooked pumpkin or squash puree, whisked, maple syrup, cinnamon, nutmeg, clove, all spice, sea salt, Heat oven to 425º.
Drain pumpkin drain off excess water is you are using previously frozen squash or pumpkin.
In large bowl, combine all all ingredients.
Pour into oven safe baking dish.

Bake at 425º for 15 minutes then reduce heat to 325º for 30-40 minutes or until a knife inserted comes out clean.
Yeah, really that’s it.
; – Healing energetics–Pumpkin nourishes the Earth element’s organs of Stomach and Spleen.  It helps warm the center, drains dampness and stabilizes the blood sugar.  Eggs provide some fat and protein and the spices warm and move the blood.

Primary season: Late Summer, Autumn and Winter