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 […]

10:11 10:11

Sunomono (Cucumber Salad With Seaweed And Sesame)

By | 2017-06-30T12:36:48+00:00 June 30th, 2017|Categories: Blogs, Recipes, Sides and Salads, Summer Recipes, Vegan, Vegetables, Vegetarian|Tags: , , , |Comments Off on Sunomono (Cucumber Salad With Seaweed And Sesame)

Cucumbers are perfect for handling summer’s heat.  Sunomono is a classic Japanese summer salad of cucumbers in vinegar with numerous variation.

Enjoy!

AprilSunomono (Cucumber Salad With Seaweed And Sesame) – – cucumber (cut in to 1/2 inch quarters), rice wine vinegar, nori or light seaweed (crumbled), sesame seed (black or brown), water, sugar (if needed), Slice and quarter the cucumber to desired bit sizes.
In a medium bowl, combine vinegar, water, seaweed, seeds and sugar. Pour over cucumbers until thoroughly coated. Serve chilled.; –

17:38 17:38

Yusheng Salad

By | 2016-04-07T15:37:11+00:00 January 29th, 2015|Categories: Blogs, Dairy Free, Gluten Free, Meat and Fish, Recipes, Seasonal Recipes, Sides and Salads, Vegetables|Tags: , , |Comments Off on Yusheng Salad

Yusheng is a classic dish served every Chinese New Year in Singapore.  The simple and raw ingredients symbolize vitality and renew, and the Cantonese word for fish is homophone for prosperity.  Part of a joyous even, everyone calls out “Lo hei!” while using their ingredients to toss the ingredients high into the air.   Lo hei is another clever homophone, meaning ‘mix it up” it sounds just like the Cantonese words for  “prosper and more”.  Feel free to expand or add in your favorite ingredients and toss it up!

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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 […]

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 […]

16:58 16:58

Tamari Roasted Sweet Potatoes

By | 2016-12-29T12:24:16+00:00 October 29th, 2014|Categories: Blogs, Recipes, Sides and Salads, Vegan, Vegetables, Vegetarian|Comments Off on Tamari Roasted Sweet Potatoes

Simple and nourishing, this recipe doesn’t have to be limited to sweet potatoes.  You can substitute other roots such as yams, peeled pumpkin or squash, potatoes, parsnips or carrots–or a mix of several.Tamari Roasted Sweet Potatoes – – sweet potatoes (peeled and cut into 2 inch chunks), tamari (gluten free soy sauce), sake or mirin, olive oil, sesame seeds (optional), Preheat oven to 400˚ F.
Peel the sweet potatoes and cut into 2-inch chunks.
In a small bowl, combine tamari, oil, sake and sesame seeds.
Pour over sweet potatoes and mix to coat well.
Place potatoes on a baking sheet and roast for 20-25 minutes or until their flesh is soft and lightly browned on the edges.; – Healing Energetics: Root vegetables strengthen the Stomach and Spleen (the Middle burner).  Roasting is a method of cooking that is deeply warming.

Season: Late Summer/Transition, Autumn & Winter