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 […]

08:10 08:10

Grilled Ratatouille

By | 2017-05-08T08:31:25+00:00 May 8th, 2017|Categories: April's Blogs, Blogs, Gluten Free, Recipes, Summer, Summer Recipes, The Seasons, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Grilled Ratatouille

Summer cooking at its best is easy, colorful and uncomplicated.  Ratatouille makes the most of the season’s vegetables like tomatoes, eggplants and peppers.  This grilled version can be prepared in two ways.  The vegetables are first grilled and you then dress them right at the table and serve them immediately or you finish marrying their flavors over the stove top.  Both are delish–it’s just a matter of choice.  I tend to prefer the first method, as it’s simpler and doesn’t heat up the kitchen.

Double this recipes or toss leftovers with cooked quinoa and a little extra dressing (if necessary) for a light, high protein dish. […]

08:56 08:56

Ash-e-reshteh (Persian New Year Noodles With Beans)

By | 2017-05-01T09:32:53+00:00 May 1st, 2017|Categories: Diabetes Friendly, Lentils and Legumes, Recipes, Soups and Stew|Comments Off on Ash-e-reshteh (Persian New Year Noodles With Beans)

We thank Soraya Maleki Spence, who used to work at Pulse, for this fantastic recipe.  A traditional soup served at Nowruz-the Persian New Year in the March and represents new life and longevity.  I prepped this for the website several years ago and I’ll be honest… it makes a fabulous breakfast.Ash-e-reshteh (Persian New Year Noodles With Beans) – – chickpeas (washed and soaked overnight), kidney beans (washed and soaked overnight), fava beans (washed and soaked overnight), dry lentils (rinsed and drained), yellow onions, olive oil, garlic, tumeric (ground), mint leaves (minced or torn), thin egg noodles (broken into thirds), leafy greens (spinach or chard) (stemmed and coarsely chopped), dill leaves (minced), cilantro (minced), parsley or flat-leaf parsley (minced), plain, unsweetened yogurt, chicken or vegetable stock, sea salt, Peel and dice one of the onions. In a large pot over medium-high heat 4 T. of olive oil. Add onion and saute until onions are lightly browned, about 5 minutes.

Drain and rinse chickpeas, kidney and fava beans. Add beans to the onion along with 4 minced cloves of garlic, the turmeric and the lentils. Sauté for 1 minute then add the stock and bring to a boil. Boil, covered for 1 hour. Loosen lid on the pot, so the pot is partially covered and continue simmering the stock and beans for 1 1/2 hours more, stirring occasionally. Season with salt.; Peel and slice the remaining onions into thin half moon shapes. In a large skillet, heat 3 T. olive oil over high heat. Add in the onions and sauté, stirring frequently until caramelized. Add in remaining garlic and mint and sauté for […]

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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08:01 08:01

Roasted Roots With Balsamic, Rosemary And Sage

By | 2016-12-29T12:24:14+00:00 October 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>

12:16 12:16

Minted Pea Soup

By | 2018-03-29T11:48:45+00:00 April 29th, 2015|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Spring, Vegan, Vegetables, Vegetarian|Tags: , , |Comments Off on Minted Pea Soup

Pea soup? Oh, yes! Peas are high in minerals, vitamin C, D, protein and folic acid. And they are simply delicious in bright and lively soup.  This soup is beautiful for spring as it contains several foods that specifically prevent or treat spring maladies.  Peas, cool and enter the Liver, Stomach, Spleen and Heart, relieving congestion and aiding Qi flow. The warm pungents (onion family) drain phlegm and clear the sinuses and aid digestion.  Mint, a cool pungent, also treats sinuses and Lung and Liver patterns. For additional color garnish with fresh chive blossoms.

Enjoy!

April

 

 

 

 

 

 

 Minted Pea Soup – – onion (diced), leek (cleaned and diced), scallions (diced), olive oil, garlic (crushed), peas (fresh is ideal!), vegetable or chicken stock, chives, fresh mint (crushed), salt and pepper (to taste), fresh cream, In large sauce pan sauté onions, leek and scallions in olive oil until onions are translucent. Add garlic and peas and sauté for 2 more minutes. Add stock and bring to a boil. Reduce heat and simmer for 30 minutes.  

Add chives and mint and cook for 5 minutes. Remove from heat and transfer to blender (or use an immersion blender) puree until smooth. Add salt and pepper to taste and garnish with a dollop of cream and fresh chives.

 ; – Health benefits: <a href="http://www.pulseholistichealth.com/living-with-the-seasons/merry-mints-healing-energetics-mint/">Mint</a> is abundant in the Spring and with good reason, their medicinal properties are numerous and particularly beneficial to many Spring maladies from <a href="http://aprilcrowell.com/blogs/its-all-in-your-head-treating-headaches-with-chinese-medicine/">headaches </a>to <a href="http://aprilcrowell.com/blogs/the-liver-in-chinese-medicine-controller-of-planning-and-vision/">Liver </a>patterns.. Use them in teas to help lift the spirit, counter allergies and sinus congestion, aid digestion and help calm aggression and tempers that often arise with the season.

Primary season: Spring and Autumn

<a href="http://www.pulseholistichealth.com/nutrition-articles/peas-please-a-…at-an-old-food/">Learn more about Peas!</a> – main course – […]

09:45 09:45

Nabe Pot (Japanese New Year’s Soup)

By | 2016-12-29T12:24:16+00:00 January 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 […]

18:23 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 […]