Healing Ingredients from Around the World
- Delve into the health benefits of distinctive ingredients found in global cuisines and offer recipes that include these powerful elements.
Fire all around us
Gathered here
Bon Appétit!
Five Juice Drink (五汁飲)
Ingredients:
1. Asian Pear 160g
2. Water Chestnut 160g
3. Lotus Root 160g
4. Carrot 160g
5. Bamboo Sugar Cane 160g
Cooking methods:
1. Rinse, peel and juice all ingredients
2. Mixed and serve.
✨️Actions/Indications/Functions:
1. Release symptoms due to insufficient body fluids such as post chemotherapy or radiotherapy
Pan Fried Bitter Melon and Potatoes
Excess heat, damp-heat, edema / Skin rash, acne, heartburn, swelling etc
Ingredients:
1 medium size - Bitter melon (Ku Gua)
2 tbsp - Vegetable oil, canola, grape seed, coconut or olive
2 tsp - Turmeric
2 cloves - peeled and minced
1 medium size - Onion, cut into 1/2 inch chunks
2 medium size - Potatoes , cut into 1/2 inch chunks
Salt to taste
Directions:
1. Cut the bitter melon in half lengthwise and scoop out the seeds with a spoon. Cut it in half
lengthwise again, then slice into 1/2 inch pieces across its width.
2. Heat the oil in a large saute pan, then add the turmeric, then the garlic, onions, potatoes and
bitter melon.
3. Cook covered over medium heat, stirring occasionally, for about 20 minutes, or until the
potatoes are cooked through. Add the salt to taste.
✨️Actions/Indications/Functions
• Clears heat
• Clears damp-heat
•Promotes urination to reduce edema
Soothing Shrimp with Asparagus and Goji Berries
Fatigue, Menopause, Depression
Ingredients:
2 tbsp Goji Berries
3 tbsp Rice Wine
2 tbsp Sesame Oil
1 (1/2 Inch) piece Fresh Ginger, peeled and minced
2 cloves Garlic
¾-1 lb medium sized Shirmp, shelled and deveined
1 lb Asparagus, cut into 1 inch pieces, hard white ends discarded
2 tsp powdered Kudzu/Arrowroot/Cornstarch/Thickener
1 ½ tbsp Water
1 tbsp Soy Sauce
Directions:
1. Cover goji berries with rice wine and marinate for 30 minutes
2. In a wok/skillet, heat 1 tbsp of sesame oil over medium-high heat
3. Add ginger and garlic and cook until fragrant (30-60 seconds)
4. Add shrimp and stir fry for about 3 minutes or until cooked through. Transfer shrimp to a
bowl and set aside
5. While pan is still hot, add another tbsp of sesame oil then add the asparagus stalks and
stir fry for about a minute. Then add asparagus tips and stir fry for another 3 minutes or
until the asparagus is cooked through
6. Add shrimp, goji berries and 2 tbsp of the wine the goji berries were soaked in
7. Mix the thickener in a small bowel with a little cold water to avoid clumping, then add it
to the pan and stir well
8. Add soy sauce to taste and serve with rice
✨️Actions/Indications/Functions
o Strengthens Liver and Kidneys
o Clears heat due to yin deficiency
o Strengthens muscles and tendons
NOW ONTO THE INTERNATIONAL, NOT SO HEALTHY BUT DEFINITELY GREAT SURVIVAL FOOD THANKS TO LONG STORAGE LIFE AND FAT CONTENT. CAN BE RATIONED. YOU CAN USE PLANT BASED MEAT SUBSTITUTE, J6ST HAVE TO GET CREATIVE.
Guyanese Pepperpot
A sweet and savory stew unlike any other in the world.
Braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers, a small red pepper that's native to Guyana and is prized for its bright and spicy punch. Although not traditional to many pepperpot recipes, this version calls for nutmeg for an added layer of spice complexity. Pepperpot is traditionally eaten on Christmas morning for breakfast alongside Guyanese plait bread, a braided white bread similar in appearance to challah but without the shiny egg-washed crust.
Pepperpot is defined in large part by the inclusion of cassareep, a thick, black liquid (the reason pepperpot stew is dark) that has the same consistency as molasses and is made from the bitter juices of the cassava. The process of making cassareep involves grating the poisonous and bitter cassava root, then stuffing it into a flexible, cylindrical basket called a matapee. All the juices of the grated cassava are squeezed out into a container or bucket, which are then carefully boiled, to both deactivate the poison and reduce the juices to a thick black syrup. Cassareep is found in every Guyanese home, where it's used as a browning agent to prepare many different dishes such as stews.
Cassareep is highly shelf-stable, able to be kept for many years without spoiling. My mom would always joke that my grandmother’s cassareep was kept for “donkey's years,” which is a British way of saying a very long time. A large pot of pepperpot also tends to be left out, often on the stove for weeks without going to waste. To avoid spoilage, Guyanese home cooks reheat pepperpot a couple times each day, morning and evening until the last bowlful is eaten, to kill off any microorganisms that might be beginning to establish themselves. I've always found that as the stew sits and is warmed every day, it tastes better over time.
🍴Ingredients
• 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces (see note)
• 2 teaspoons (8g) kosher salt, divided
• 2 1/2 teaspoons chicken bouillon, divided
• 1 1/4 cups (420ml) cassareep, divided
• 21 sprigs fresh thyme, divided
• 24 whole cloves, divided
• 3 cinnamon sticks (about 3 inches each), divided
• 1 pound (450g) oxtail with separated joints
• 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces (see note)
• 6 medium cloves garlic (about 25g), finely minced
• 4 fresh wiri wiri peppers (see note)
• 2 tablespoons (24g) light brown sugar
• One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
• 1/2 of a whole nutmeg (2g), grated
• One 1-inch strip orange peel, trimmed of excess white pith
Directions
• Season cow foot all over with salt and 1/2 teaspoon chicken bouillon. In a stovetop pressure cooker or electric multicooker (such as an Instant Pot), combine cow foot with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 4 cups water. Bring to high pressure and cook for 60 minutes. Depressurize the cooker using the rapid release valve, then transfer cow foot and cooking juices into a large pot or Dutch oven and set aside.
Season oxtail all over with salt and 1/2 teaspoon chicken bouillon. Using the same pressure cooker, combine oxtails with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 2 cups water. Bring to high pressure and cook for 30 minutes. Depressurize the cooker using the rapid release valve, then transfer cooked oxtails and their cooking liquid into the pot with the cow foot.Season beef chuck all over with salt and ½ teaspoon chicken bouillon. Using the same pressure cooker, combine beef chuck with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 3 cups water. Bring to high pressure and cook for 30 minutes. Depressurize the cooker using the rapid release valve, then transfer cooked beef chuck and its cooking liquid into the pot with the cow foot and oxtails.
braised beef and infused with cinnamon, clove, thyme, and wiri wiri peppers, a small red pepper that's native to Guyana and is prized for its bright and spicy punch. Although not traditional to many pepperpot recipes, this version calls for nutmeg for an added layer of spice complexity. Pepperpot is traditionally eaten on Christmas morning for breakfast alongside Guyanese plait bread, a braided white bread similar in appearance to challah but without the shiny egg-washed crust.
Pepperpot is defined in large part by the inclusion of cassareep, a thick, black liquid (the reason pepperpot stew is dark) that has the same consistency as molasses and is made from the bitter juices of the cassava. The process of making cassareep involves grating the poisonous and bitter cassava root, then stuffing it into a flexible, cylindrical basket called a matapee. All the juices of the grated cassava are squeezed out into a container or bucket, which are then carefully boiled, to both deactivate the poison and reduce the juices to a thick black syrup. Cassareep is found in every Guyanese home, where it's used as a browning agent to prepare many different dishes such as stews.
Cassareep
Cassareep is highly shelf-stable, able to be kept for many years without spoiling. Guyanese home cooks reheat pepperpot a couple times each day, morning and evening until the last bowlful is eaten, to kill off any microorganisms that might be beginning to establish themselves.
Ingredients
• 2 pounds (900g) cow foot, cut into roughly 1- by 2-inch pieces (see note)
• 2 teaspoons (8g) kosher salt, divided
• 2 1/2 teaspoons chicken bouillon, divided
• 1 1/4 cups (420ml) cassareep, divided
• 21 sprigs fresh thyme, divided
• 24 whole cloves, divided
• 3 cinnamon sticks (about 3 inches each), divided
• 1 pound (450g) oxtail with separated joints
• 1 pound (450g) bone-in beef chuck, cut into roughly 2-inch pieces (see note)
• 6 medium cloves garlic (about 25g), finely minced
• 4 fresh wiri wiri peppers (see note)
• 2 tablespoons (24g) light brown sugar
• One 2 1/2–inch knob fresh ginger (about 30g), peeled and grated
• 1/2 of a whole nutmeg (2g), grated
• One 1-inch strip orange peel, trimmed of excess white pith
Season oxtail all over with salt and 1/2 teaspoon chicken bouillon. Using the same pressure cooker, combine oxtails with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 2 cups water. Bring to high pressure and cook for 30 minutes. Depressurize the cooker using the rapid release valve, then transfer cooked oxtails and their cooking liquid into the pot with the cow foot.Season beef chuck all over with salt and ½ teaspoon chicken bouillon. Using the same pressure cooker, combine beef chuck with 1/2 cup cassareep, 7 sprigs thyme, 8 whole cloves, 1 cinnamon stick, and 3 cups water. Bring to high pressure and cook for 30 minutes. Depressurize the cooker using the rapid release valve, then transfer cooked beef chuck and its cooking liquid into the pot with the cow foot and oxtails.Add minced garlic, wiri wiri peppers (puncture one or two peppers with a knife first for extra chile heat), brown sugar, grated ginger, nutmeg, orange peel, and the remaining 1/4 cup cassareep and 1 teaspoon chicken bouillon to the pot and stir well. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes; the stew's sauce should be brothy but with body. Season with salt, if needed.Remove from heat, then skim any fat from the surface. Serve with bread. Notes
Ask your butcher to cut the beef foot and bone-in chuck for you; otherwise substitute an equal weight of boneless beef chuck and leave the beef foot as-is.
If you can't find fresh Guyanese wiri wiri peppers, you can use dried ones or substitute Scotch bonnet peppers.
Make-Ahead and Storage
The stew can be refrigerated in an air-tight container for up to 5 days. Reheat gently before serving.
Nutrition Facts(per serving) 601Calories 20g Fat
33g Carbs
69gProtein
✈️ GUATEMALA ✈️
Jocón (chicken stew with green sauce) Jocón de Pollo (Guatemalan Chicken and Tomatillo Stew
Substitute vegan option and withhold chicken or plant based chicken flavor option.
A lively, comforting traditional Guatemalan stew with Mayan roots.
Course Main Course, Stew
Cuisine Guatemalan
Servings4
Equipment
• spice or coffee grinder
• food processor
Ingredients
• 1/2 cup shelled raw pumpkin seeds (pepitas)
• 1/4 cup white sesame seeds
• 2 pounds boneless, skinless chicken thighs
• 2 cups reduced-sodium chicken broth
• 3 cups water, or more as needed
• Diamond Crystal kosher salt
• olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 1 pound tomatillos, husked, washed and quartered (8 or so)
• 1 jalapeño, chopped (see Kitchen Notes)
• 1 large green bell pepper, stemmed, seeded and roughly chopped
• 2 corn tortillas soaked in water (see Kitchen Notes)
• 1/2 cup chopped cilantro, stems discarded, plus more for garnish
• 3 scallions, trimmed and roughly chopped
• cooked white rice, for serving
Instructions
• In a large, dry nonstick sauté pan, toast pumpkin seeds over medium heat, stirring frequently, for 3 to 5 minutes. Add sesame seeds to pan and toast, stirring frequently for another 2 minutes. Transfer seeds to shallow bowl and let cool completely.
• In a Dutch oven, combine chicken, broth, enough water to just submerge chicken, and 1-1/2 teaspoons salt (if using Morton kosher salt or table salt, start with 1 teaspoon). Bring to a boil over high heat, reduce heat to an active simmer and cook for 30 to 45 minutes. Transfer chicken to a bowl, and strain chicken stock into a large bowl.
• Meanwhile, heat a generous dollop of olive oil in the sauté pan and cook onion until starting to get translucent and tender, about 3 minutes, stirring frequently. Add garlic and cook, stirring, about 45 seconds. Add tomatillos, jalapeño and bell pepper to pan, stirring to coat. Drizzle in more oil if needed and flip tomatillo quarters so the cut sides are down in the pan. Cook,
stirring occasionally, until tomatillos are softening, about 15 minutes. They may get some charring on them. That’s okay.
• While tomatillos are cooking, grind seeds in a spice grinder, working in batches. It won’t take much, just a few pulses per batch. Transfer to a small bowl.
• Combine tomatillo mixture, ground seeds, 1/2 cup cilantro, scallions and 1 cup of reserved broth in a food processor bowl (you may have to work in batches). Tear up the corn tortillas and add to the food processor. Process until smooth. You may need to add a little more broth if it’s too thick to blend.
• Pour blended tomatillo mixture into the Dutch oven and gently heat. Using two forks, shred the chicken thighs and stir into to the Dutch oven. Add more broth as needed to achieve a nice saucy/stew-y consistency; we added about a cup. Cook over medium-low heat for about 10 minutes to let flavors combine. Adjust seasonings with salt.
• Serve alongside or over a scoop of rice. Top with chopped cilantro.
Kitchen Notes
Jalapeño, seeds or no seeds? Leaving the seeds in will provide a small bit of heat. Heat is not critical in this Guatemalan dish, so you can discard them if you like.
Soaked corn tortillas? According to some recipes, they help thicken the sauce. They also add their own authentic flavor to the pot. If you can’t find them, you can leave them out.
Hilachas (Guatemalan Shredded Beef in Tomato-Tomatillo Sauce) or plant based shredded beef options
ingredients
Units: US
• 2lbs beef flank steak or 2 lbs skirt steaks, cubed
• 5cups water
• 2 -3tablespoons oil
• 1onion, chopped
• 1cup tomatoes, chopped
• 1cup tomatillo, chopped
• 2 -3guajillo chilies, warmed over a flame, deseeded and chopped
• salt and pepper, to taste
• 1lb potato, peeled and chopped
• 2 -3carrots, peeled and chopped
• 1⁄2cup breadcrumbs
• 1bunch cilantro, chopped
🍴Directions
• Place the beef, water and a big pinch of salt in a large saucepan and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until the beef is very tender.
• Remove the beef to a bowl, reserving the broth, and set aside to cool
• When cool enough to handle, shred the beef with your fingers and set aside.
• While the beef is simmering, place the onion, tomatoes, tomatillos and chiles in a food processor or blender and puree, adding a little water if necessary.
• Heat the oil in a large pot over medium flame. Add the onion-tomato puree and simmer until the puree is cooked down and darkens somewhat in color, about 10 minutes. Do not burn.
• Add the shredded beef and about 3 cups of the broth to the onion-tomato puree and season with salt and pepper. Simmer for about 15 minutes.
• Stir in the potatoes, onions and a little more broth or water if necessary Simmer until the potatoes and carrots are cooked through, about 15-20 minutes.
• Stir in the breadcrumbs to thicken the sauce.
• Then stir in the chopped cilantro, adjust seasoning and serve hot with corn tortillas or rice.
• *Variations.
• Use 1 or 2 shredded fresh corn tortillas to thicken the sauce instead of the breadcrumbs if you like. If the sauce has thickened enough while simmering, neither thickener may be necessary.
• Add 2 teaspoon achiote seasoning to the onion-tomato puree for added flavor. Bricks of achiote seasoning can be found at many Latin markets.
• The potatoes and carrots can be eliminated if you like.
• Canned tomatoes and tomatillos work just fine in this recipe.
• Two cups of chopped tomatoes can be used if you would like to eliminate the tomatillos.
• If you can't find guajillo chiles, use anchos or pasillas. Or substitute with 1 tablespoon of paprika and 1/4 teaspoon of cayenne pepper.
✈️ TURKEY ✈️
Turkish Quinoa Salad
Every Turkish household makes this salad with a slightly different mix of vegetables and herbs, as well as pomegranate seeds. It’s perfect for a lunch box or for a picnic and made in less than 30 minutes. I personally love it with a lot of lemon and some spiciness. Be open and adjust the salad to your liking!
Ingredients
1 cup quinoa
1/2 tbsp. paprika paste
1/2 tbsp. tomato paste
1/2 bunch of each: mint, parsley, dill, finely chopped
1/2 cucumber, chopped in smaller pieces
3 spring onions, finely chopped
1 garlic clove, crushed
1/2 – 1 lemon
4 tbsp. olive oil, plus more for finish
3 tbsp. pomegranate molasses
chili (optional)
salt
Method
Rinse the quinoa under running water for at least 30 seconds. Drain well.
Combine quinoa and a little bit more than 1,5 cups of water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until quinoa has absorbed all of the water, remove from heat and let quinoa steam for 5 minutes. They should still be al dente as they will soften through dressing.
Mix paprika and tomato paste with a little bit of water. Heat 4 tbsp. olive oil in a small pan and sauté the mixture. Take off the heat and add to the quinoa when cooled down.
Add the chopped herbs, cucumber, spring onions and garlic to the quinoa and toss.
Add in lemon juice, pomegranate molasses, olive oil and salt and adjust the taste to your liking. I personally like it with a lot of lemon.
Optional add chili for some spiciness.Go to www.badhunterstories.com
Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri
Traditional Turkish Breakfast Recipe (Türk Kahvaltısı)
Ingredients
4 large soft boiled eggs
1 cup black and green olives
1 cup feta cheese, broken into pieces
4 sticks mozerella cheese
4 small tomatoes, sliced
4 small Persian cucumber, sliced
4 pieces Pita bread or English Muffin
4 cups watermelon or fruit, cut into pieces
4 cups English Breakfast or Turkish tea
4 pieces Baklava
honey
Jam
Ricotta Cheese
Olive Oil & Za'atar
fresh herbs, basil, mint, etc.
🍴Instructions
Bring water to a boil in a medium pan, then lower it to a rapid simmer. Add the eggs to the pot, and boil for five minutes. Remove eggs from pan and run under cold water to stop the cooking process. Serve eggs with small spoons for eating eggs directly out of the shell.
Place remaining ingredients in small serving bowls or plates to serve.
Prepare tea and serve with sugar cubes and cream (optional).
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com
🙏NOW LET US CONTEMPLATE🙏
✨️THE CONSTANT WISH TO BENEFIT OTHERS✨️
The mind is simply that which conceives and remembers countless thoughts. If the current of thoughts is virtuous, you have tamed the mind; if it is negative, you have not.
Taming the mind and making it positive needs perseverance. Never think, "The Buddha is fully enlightened, and Chenrezi is the very embodiment of compassion; but how could an ordinary person like me ever help others?"
Do not be discouraged. As your motivation grows more and more vast, your capacity for positive action will expand too. You may not have the same ability as Chenrezi right now, but the way to develop it is to practice the Dharma.
If you maintain the constant wish to benefit others,
- the power to actually do so will come by itself,
as naturally as water runs downhill.
All difficulties come from not thinking of others.
Whatever you are doing,
- look constantly into the mirror of your mind
- and check whether your motive is for yourself or for others.
~ Dilgo Khyentse Rinpoche
From: «The heart treasure of the enlightened ones» by Patrul Rinpoche
✨️Wise Attention: Yoniso✨️
Manasikara in Theravada Buddhism - 01
lip Dependent Origi, ation by in estigating the ethe 2-
ageing and death through wise attention. In the Maha Sakyamuni Gotama sutta of the Samyutta Nikaya (collection of the Buddha's connected discourses), the Buddha has stated:
"Bhikkhus, before my enlightenment, while I was still a bodhisattva (Enlightenment being), it occurred to me:
"Alas, this world has fallen into trouble, in that it is born, ages, and dies, it passes away and is reborn, yet it does not understand the escape from this suffering led by aging-and-death. When will an escape be discerned from this suffering led by aging-and-death? Then, bhikkhus, it occurred to me: When what exists does aging-and-death come to be? By what is aging-and-death conditioned?
Then, bhikkhus, through wise attention, there took place in me a breakthrough by wisdom: When there is birth, aging-and-death comes to be; aging-and-death has birth as its condition". In the same way, the Buddha traced back the chain of causation by way of origin as far as ignorance, and then traced forwards the chain of causation from the cessation of ignorance to the cessation of old age and death, the cessation of the entire mass of suffering.
Wise Attention (yoniso manasikara)
Wise attention can be described as thinking in terms of causal relationships, such as the consequences of one's thoughts and actions, or exploration of the conditioned nature of phenomena which will lead to the development of insight or wisdom. It is an essential factor that will help a Buddhist disciple to progress through various stages of the Noble Eight-fold Path towards Nibbana - liberation from all suffering and the cycle of birth and death (samsara). In Buddhist literature it is also referred to as wise reflection, critical reflection, reasoned attention, wise consideration, systematic attention or analytical reflection among many other terms.
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👇👇👇🤸♀️🧚♀️🙏🧘♂️ much gratitude
Genekeys
Devotion only happens when your self-interest is completely out of the way. Commitment without the underlying love which impregnates it is not enough.
Can you dare to devote your life to the service of others?
Death Doula series coming soon, like, subscribe and enjoy
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