11:47 11:47

Shi Fan (Rice Congee or Jook)

By | 2018-05-15T16:50:54+00:00 September 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 […]

10:13 10:13

Tyra’s Blood Building Stew

By | 2017-04-24T09:51:11+00:00 February 1st, 2017|Categories: Blogs, Crock pot, Recipes, Seasonal Recipes, Soups and Stew, Winter Recipes|Tags: , , , , , , , , |Comments Off on Tyra’s Blood Building Stew

A wintertime favorite of Tyra’s that is deeply nourishing and warming.

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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

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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. […]

17:27 17:27

Pho Bo Stock

By | 2015-11-19T09:58:40+00:00 December 29th, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: |Comments Off on Pho Bo Stock

Fuh? Yes, fuh? It really sounds like a question when you pronounce it correctly.  Pho is to the Vietnamese what chicken soup is to Americans.  This classic street food is a spicy, exotic meal in a bowl and has many variations.  It may sound intimidating, but really it is quite simple and well worth it.  But before you can make the soup, you have to make the stock.Pho Bo Stock – A basic stock recipe for pho. – oxtail (trimmed of excess fat), beef shank or brisket, onions (peeled and quartered), carrots (scrubbed and quartered), ginger (chunked), cloves (that’s the sweet spice…not garlic), cinnamon sticks, star anise, whole black peppercorns, tamari, nuoc cham (found at Asian markets), salt, water, Cook the meat: Place oxtail or beef bones in large deep stock pot and cover with water. Bring to a boil meat for a 15 minutes. Drain the meat, cleaning off any frothy scum. Clean out the pan. ; Cook the stock: Return meat to pan or place the meat in a crock pot. Add all ingredients except nouc cham and salt.

Cover with 12 cups of water and bring to a boil. If using a crock pot, cook on highest temperature. Simmer on covered for at least 2-3 hours–6 hours is even better!

Remove lid and simmer uncovered until stock reduces to about 8 cups total (about 1 hour). Skim off any excess fat.
; Strain the stock: Strain stock into another pan. Your stock is now ready to be used in Pho Bo or another recipe. You can also freeze the stock down for later use.; – Energetics–
Broths made with marrow are deeply nourishing and strengthening. Spices like cinnamon and clove […]

17:47 17:47

Anna’s Chill Chasing Chai Tea

By | 2016-12-22T17:45:45+00:00 December 1st, 2014|Categories: Beverages, Blogs, Comfort Food, Crock pot, Herbs & Spices, Recipes|Tags: , , , |Comments Off on Anna’s Chill Chasing Chai Tea

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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16:21 16:21

Burgundy Mushroom Soup

By | 2016-12-29T12:24:19+00:00 September 22nd, 2014|Categories: Blogs, Comfort Food, Crock pot, Recipes, Soups and Stew|Tags: , , , |Comments Off on Burgundy Mushroom Soup

Warm and nourishing, this soup is great as a meal on its own for a chilly night.  The flavor of this soup can be varied depending on the variety of mushrooms and the broth used. Have fun with it.Burgundy Mushroom Soup – – butter or olive oil, yellow onion (finely diced), mixed fresh mushrooms (bellas, morels, shiitake, et) (minced (if you use dried soak them for at least an hour in cool water first)), mushrooms (coarsely chopped (yes, another cup)), garlic (minced), tamari or soy sauce, paprika, celery salt, dill weed, ground pepper, burgundy or heavy red wine, beef or vegetable broth (you can also use the soaking water if you used dried mushrooms), sour cream or unsweetened yogurt (optional), In large stock pot, melt the butter. n large stock pot, melt butter.
Add in onions and sauté until the onions are clear.
Add in all mushrooms and stir. The minced mushrooms create a pulpy base, and the chopped mushrooms just add extra texture.
Add in burgundy, dill, celery, paprika, tamari, pepper and garlic. Stir until fragrant, just a moment or so.
Reduce heat and simmer for about 1 hour.
Adjust spices and mix in sour cream just before serving.
; – Healing Energetics: Mushrooms have a long and rich history as immune and vitality enhancers.  They are used to treat cancers, counter autoimmune disorders. They are packed with valuable minerals such as selenium. Most mushrooms drain or transform damp.  This soup nourishes yin, blood and qi. Made with the beef broth it is particularly Blood building. The paprika, pepper and celery salt help to move the Qi and Blood, furthering improved transformation and transportation. Though there is a bit of cream in this soup it is […]

10:44 10:44

Spiced Applesauce

By | 2016-12-29T12:24:20+00:00 August 17th, 2014|Categories: Blogs, Comfort Food, Crock pot, Dairy Free, Fruit, Gluten Free, Recipes, Sides and Salads, Vegan, Vegetarian|Tags: , |Comments Off on Spiced Applesauce

Spiced Applesauce–sounds mundane right?

When it comes to strengthening the digestive system and the immune, mundane or simple is the best place to start.  A staple in the Amish diet, applesauce is served with nearly every meal and it is one of the foods that I frequently recommend for young and old. It is easy to absorb, warms the Stomach and Spleen—meaning it strengthens the digestion- and helps build the immune system.

Don’t hesitate to play with recipe–toss in a handful of raspberries or blackberries for a colorful and bright change.

Read more about apples.

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