Food is our common ground: James Beard said that food is a universal experience that unites people
Of course these days people even join to Divide over Food, but the point is that whatever Ya eat
We all eat! So let's just Feel That Yum yum and if we are blessed to have something to eat then let's just take a moment to smile about that.
WELCOME TO TODAY'S FEAST COME ON COME ALL !
FROM TRADITIONAL CHINESE MEDICINE FOOD THERAPY, AYURVEDIC, VEGAN EASY TO PALEO AND ALL HEALING IN THEIR OWN WAY.
BON APPÉTIT
Egg White and Almond Soup
Ingredients:
1. Egg white 2
2. Evaporated milk 150 ml
3. Nan Xing (南杏) Bitter Chinese Almond 160g
4. Bei Xing (北杏) Sweet Chinese Almond 20g
5. Sugar appropriated amount
Cooking methods:
1. Rinse bitter and sweet Chinese almonds.
2. Soak in water for 3 hours.
3. Drain and set aside.
4. Pour sweet and bitter Chinese almond into blender.
5. Add appropriate amount of water and blend to puree.
6. Strain off residue.
7. Bring almond liquid to boil.
8. Add sugar, evaporated milk and egg white and keep stirring.
9. Bring to boil over low heat.
10. Serve.
Actions/Indications/Functions:
1. Relieving cough; soothing breathing difficulties and nourishing lung
2. Improving skin condition; enhancing skin smoothness and elasticity
“I am no longer the wave of consciousness thinking itself separated from the sea of cosmic consciousness. I am the ocean of Spirit that has become the wave of human life.” — Paramahansa Yogananda
Ginseng Notoginseng Chicken Soup
Ingredients:
10g Ginseng
30g Notoginseng
30g Suan Zao Ren
1 Chicken (~500 – 750 g)
Directions:
1. Clean chicken
2. Put all ingredients is the steaming pot and add water
3. Steam 2 hours
4. Add salt to taste
Actions/Indications/Functions
Tonify qi invigorate blood
Nourish marrow supplement essence
He Shou Wu Sea Cucumber Soup (首烏燉海參)
Ingredients:
He Shou Wu (Fallopia multiflora ) 25g
Sea Cucumber 60g
Chinese Red Date 4g
Cooking Instruction:
1. Wash all ingredients and and cut sea cucumber into pieces
2. Blanch sea cucumber in boiling water for a few minutes; drain, rinse with cold water
3. Put all ingredients in a double layer steamer, add appropriate amount of water, cover
with lid and steam for 2 hours over low heat
4. Add a pinch of salt and serve
Actions/Indications/Functions:
1. Tonify liver blood, benefit liver yin
2. Benefit qi, nourish yin, tonify kidney, strengthen yang, moisten intestine, unblock bowel,
promote urination, treat jaundice
3. Tonify qi and blood, harmonize spleen and stomach
Caution:
• Not suitable for patient with damp-heat (diarrhea, fever, abdominal pain, jaundice, bitter
taste in mouth, scanty and yellow urination) or exterior syndrome with fever, headache
or sore throat.
Fallopia Multiflora
Fallopia multiflora, also known as Chinese knotweed or fo-ti, is a herbaceous perennial plant native to China. It belongs to the Polygonaceae family and has been used in traditional Chinese medicine for centuries due to its various health benefits. The plant typically grows up to 30 feet in length and features heart-shaped leaves and clusters of small, white to pink flowers.
One of the most well-known uses of Fallopia multiflora is its purported ability to promote longevity and vitality. It is often referred to as the "Elixir of Life" in traditional Chinese medicine and is believed to have rejuvenating properties that can help combat aging and increase energy levels. Additionally, it is used to support liver and kidney health, improve circulation, and boost the immune system.
Many people also use Fallopia multiflora for its potential hair-restoring properties. It is commonly included in hair care products and supplements due to its reputation for promoting hair growth and reducing graying. Some studies suggest that the plant may help stimulate hair follicles and improve overall hair health.
While Fallopia multiflora has a long history of use in traditional medicine, it is important to note that scientific evidence supporting its benefits is limited. As with any herbal remedy, it is essential to consult with a healthcare provider before incorporating it into your wellness routine, especially if you have any underlying health conditions or are taking medications.
Kelp, Black Fungus Stew with Yellow Soy Bean
Ingredients:
1. Hai dai (海带) kelp 50 g
2. Yun er (云耳) black fungus 30 g
3. Xian Gu (香菇) mushrooms 10 pieces
4. huang dou (黄豆) yellow soy bean 200 g
5. Sheng jiang (生姜) fresh ginger 3 slices
6. Qing cong (青葱) green onion 60 g
Seasoning: pinch of salt, sugar, sesame oil, soy sauce
Cooking methods:
1. Soak the kelp in water for 60 minutes, rinse, and cut into small pieces.
2. Soak black fungus for 30 minutes and rinse
3. soak the mushrooms for 30 minutes, rinse and cut into pieces
4. Rinse the yellow soy bean
5. Wash green onion and cut into about 1 cm long
6. Put the kelp, black fungus, mushrooms, soy bean and ginger slices in a pot and
add 2 cups of cold water. Bring to boil and then turn to medium heat. Cooking
until ingredients are tender (around 60 minutes).
7. Seasoning with green onion, pinch of salt, sugar, sesame oil, soy sauce and serve.
Function:
1. Cold the blood and hot syndrome
2. Arrest bleeding
3. Soften hardness
4. Promote functional activity of ST, regulate qi flow,
5. Calming mind,
6. Dextoxification,
7. anti-nausea and vomiting, anti-diarrhea,
8. lower blood cholesterol, blood pressure and blood sugar
9. Weight loss
10. Common use to prevent and treat
cardiovascular disorders, such as hypertension, heart disease, stroke, promote the immunity and reduce risk of breast/colon/prostate cancer,
control diabetes,
prevent osteoporosis, relieve menopausal symptoms
Benefit for patients with goiter, hiccupping, difficulty swallowing, edema
and pain of testes, vaginal discharge
Mung bean
Mung Bean and Kelp Sweet Soup
Ingredients:
1. Hai dai (海带) kelp 50 g
2. Lu dou (绿豆) mung bean 200 g
3. Sheng jiang (生姜) fresh ginger 10 g
4. Bing tang (冰糖) crystal sugar: a specific amount
Cooking methods:
1. Soak the kelp in water for 60 minutes, rinse, and cut into small pieces.
2. Rinse the mung bean
3. Put the kelp, mung bean and ginger slices in a pot and add 4 liters of cold water.
Bring to boil and then turn to medium heat. Cooking until ingredients are tender
(around 60 minutes).
4. Add the sugar; stir until the sugar is dissolved.
Function:
1. Cold hot syndrome, clear away pathogenic heat and summer heat
2. Induce diuresis
3. Loss weight
4. Prevent hypertension, high cholesterol and coronary heart disease
5. Detoxification
Pork Back Bone with Apple and Pear Soup
Ingredients:
1. Ping guo (苹果) apple 1
2. Li (梨) pear 1
3. Zhu ji g u (猪脊骨) Pork back bone 1 Ib
4. Wu hua guo (无花果) fig 2
5. Sheng jiang (生姜) fresh ginger 3 slices
Seasoning: pinch of salt
Cooking methods:
1. Rinse apples and pears, and then cut into pieces. Discard the seeds
2. Scald pork back bone in boiling water for a while. Dish up. Rinse figs
3. Put all ingredients in pot and add 2 liters of water. Bring to boil and then turn to
medium heat. Cooking until ingredients are tender and soup thickens.
4. Add in seasoning and serve.
Function:
1. Moisturize the lung, relieve heat type cough and relieve phlegm
2. Remove summer heat and clear away pathogenic heat
3. Tone the kidney and nourish the blood
4. Replenishing yin-essence and moisten dryness of the viscera
5. Promote the production of body fluid
6. Relieve restlessness and thirsty
7. Promote functional activity of stomach
8. Dispel the effect of alcohol
Ge gen bao shou rou (葛根煲瘦肉)
Pueraria root and pork soup
Ingredients:
1. Xian ge gen (鲜葛根) fresh pueraria root 1 Ib
2. Shou zhu rou (瘦猪肉) lean pork ½ Ib
3. Shen jiang (生姜) fresh ginger 10 g
4. Wu hua guo (无花果) fig 2 pieces
Seasoning: pinch of salt and pepper
Cooking methods:
1. Peeled the fresh pureraria root, rinse and cut into pieces
2. Scald pork in boiling water for a while. Dish up.
3. Rinse figs and ginger, cut the ginger into pieces
4. Put all ingredients in pot and add 3 liters of water. Bring to boil and then turn to
medium heat. Cooking until ingredients are tender (around 1 hour).
5. Add in seasoning and serve.
Function:
1. Tonify qi and blood
2. Dispel wind from the exterior
3. Clear heat, generate fluids
4. Lift yang qi and anti-diarrhea
5. Relax skeletal muscles
6. Treat and prevent hypertension, coronary heart disease, headache, neck stiffness,
tinnitus, dizziness and sudden deafness
When it comes to Pueraria root, it is also known by several other names in different regions and contexts. Some of the alternative names for Pueraria root include Kudzu root, Ge Gen, or Pueraria lobata. These names are often used interchangeably depending on the cultural or traditional practices. Kudzu root, for instance, is a common name used in Western herbal medicine, while Ge Gen is more commonly used in traditional Chinese medicine.
Each of these names carries its own significance and history. For example, Pueraria lobata is the scientific name of the plant from which the root is extracted, highlighting its botanical origins. On the other hand, Kudzu root may refer to the invasive vine species that Pueraria root is derived from, emphasizing its rapid growth and spread in certain regions.
Understanding the various names for Pueraria root can provide insights into its diverse uses and applications across different cultures and traditions. Whether referred to as Pueraria root, Kudzu root, Ge Gen, or Pueraria lobata, this botanical ingredient continues to be valued for its potential health benefits and therapeutic properties.
Radish, Mushroom, Black Fungus and Chicken Soup
Ingredients
1. Ji tui (鸡腿) chicken leg 2
2. luo bo (萝卜) Radish 1ib
3. Yun er (云耳) black fungus 30 g
4. mushroom (mo gu 蘑菇) 5 pcs
5. Da suan (大蒜) garlic 3 claves
6. Sheng jiang (生姜) fresh ginger 3 slices
7. Qing cong (青葱) green onion 10 g
8. Sheng chou (生抽) soy sauce 1 tbp
Seasoning: pinch of salt
Cooking methods:
1. Soak black fungus and mushroom for 30 minutes and rinse, then cut into small pieces.
2. Wash the chicken legs and cut into small pieces.
3. Peeled the garlic, cut into pieces
4. Wash green onion and cut into small pieces
5. Peeled the radish, cut into pieces
6. Mix the chicken, black fungus, mushroom, ginger and garlic with 1 tablespoon of soy
sauce and pinch of salt.
7. Put 2 liter of water, 2 tbsp of vegetable oil into the pan and bring to boil, them put the
mixture into the boiling water, cover the lid and bring to boil, and then add the radish into
the pot, cover the lid and bring to boil.
8. Add the green onion. Turn of the power.
9. Pinch of salt and serve
Function:
1. Tone the liver and kidney
2. Nourish yin and relieve fever, clear heat, produce fluids
3. Relieve food stagnation
4. Clear away phlegm-heat
5. Detoxification
6. Keep the adverse qi flowing downward
7. Harmonize the middle jiao of the body and strengthen the spleen,
8. Enhance the digestive function, promote urination and defecation.
9. The minerals and electrolytes such as calcium, magnesium, sodium and potassium
help to maintain the acid-base balance of our body.
10. This medicated diet mainly use to prevent and treat food stagnation, caused by
accumulation of phlegm; IBD, IBS and so on.
11. Control hematemesis, bleeding, diabetes, dysentery, migraine H/A
Pumpkin Porridge
Cough
Ingredients:
1 lb Spare Ribs
7 Ginkgo Seeds, peeled
5 thin slices Fresh Ginger Root
1 Tbsp Cooking Wine
1 Tbsp Chopped Scallions
Salt to taste
Directions:
1. Wash and dry spare ribs and chop them into 2 x 2 inch chunks
2. Place spare rib chunks, cooking wine, ginger slices and 2 cups of water in a pot
3. Bring to a boil
4. Reduce heat and simmer, partially covered, until spare ribs are very tender (60-90
minutes)
5. Add ginkgo and cook for another 15 minutes
6. Add salt and scallions
7. Serve soup warm
Actions/Indications/Functions
Resolve Phlegm
Steadying Spinach Egg Drop Soup
Cough, Asthma, Menopause
Ingredients:
2 Tbsp Dried Lily Bulb (Bai He)
5 Cups water, and extra for soaking
2 tbsp powdered Kudzu/Arrowroot/Cornstarch/Other thickener
1 medium sized bunch Spinach (approx. ¾ lb), chopped into 1 inch pieces
1 medium sized Egg
½ large Lemon, juiced
2 tbsp Soy Sauce
1 tsp Dark Sesame Oil
1 tsp Honey (optional)
2 medium sized Green Onions, chopped into ¼ inch pieces, roots and tough tips discarded
Directions:
1. Soak lily bulbs in warm water for about 30 minutes, then drained
2. Combine lily bulbs and 5 cups of water in a medium sized pot and bring to a boil
3. Lower heat and simmer, covered with the lid slightly ajar for about 30 minutes or until
the lily bulb is soft
4. Mix thickener in a small bowl with a little cold water so it dissolves and won’t clump,
and add mixture to the soup and stir
5. Add spinach, stir and cook until the spinach is done (less than 1 minute). Turn off heat
6. In a separate bowl, beat the egg. Stirring rapidly, pour the egg into the soup in a slow and
steady stream, pouring from a height of 8-10 inches. For a prettier result, pour egg
through the tines of a fork.
7. Add lemon juice, soy sauce, sesame oil and honey. Stir and garnish with green onions
Actions/Indications/Functions
Regulate Qi
Moisten Lungs and intestines
Invigorate blood
Clear heat
Calm the spirit
Sweet Red Bean Soup
Tonify spleen and kidney qi, drains dampness, eliminates toxicity/
Ingredients:
1/2 cup - Dried azuki beans
2-3 tbsp - Dried lotus seeds (Lian Zi)- optional
1 tbsp (4g) - Dried tangerine peel (Chen Pi), shredded
3 1/2 cups - Water, plus extra for soaking
3 tbsp sized pieces - rock sugar or other natural sweetener or to taste
Coconut milk or cream, optional
Directions:
1. Soak the azuki beans in about 2 cups of water for at least 8 hours or overnight.
2. In a separate container, soak the lotus seeds (if using) in about 1/2 cup of water for at least 3
hours.
3. Soak the tangerine peel in warm water for about 15 minutes to soften. Drain and dice.
4. Drain the beans and lotus seeds.
5. Pour the 3 1/2 cups of fresh water into a medium-size pot and bring to a boil.
6. Add the beans, lotus seeds and tangerine peel, bring to a boil again, then lower the heat and
simmer, covered with the lid slightly ajar for about 1 hour and 15 minutes, until the beans
and lotus seeds are soft.
7. Add the rock sugar, stir to dissolve, then simmer for another 5 mintues.
8. Spoon the bean soup into bowls and garnish with a swirl of coconut milk if desired.
Actions/Indications/Functions
• Tonifies the spleen and kidney qi
• Drains dampness
•Eliminates toxicity
Traditional Chinese Recipe Food therapy book
VEGAN
Vegan Immunity Soup
Author of this soup recipe Alexis JosephPrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
6 servings 1x
Description
Coziest Immune Boosting Soup packed with vegetables, greens, turmeric, ginger and garlic. A comforting hug in a bowl you'll crave all winter!
Ingredients
• 2 tbsp extra virgin oil
• 1 large onion, diced
• 3 large carrots, chopped
• 2 parsnips, chopped (can sub sweet potatoes)
• 3 stalks celery, finely chopped
• 6 cloves garlic, minced (about 3 tbsp)
• 2 tbsp fresh ginger, minced
• 1 tsp dried turmeric
• 3/4 cup red lentils
• 2 tbsp fresh parsley
• 1/2 tsp sea salt, more to taste
• 4 cups vegetable broth + 2 cup water
• 2 cups kale or spinach, finely chopped
• 1 small lemon, juiced
Instructions
• Warm olive oil in a large pot or dutch oven oven medium heat. Once hot, add onion and sauté for 3 minutes.
• Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.
• Add broth, water, lentils, salt and several grinds of black pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
• Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste (I did another 1/4 tsp salt) and enjoy!
Notes
Instant Pot directions: Press "Sauté" and add olive oil. Once hot, add onion and cook for 2 minutes. Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for another minute. Stir in broth, water, lentils, salt and a few grinds of black pepper. Cook on high pressure for 8 minutes then quick release any remaining pressure. Carefully remove lid and stir in kale, parsley, and lemon juice. Cover and let greens steam for 2 minutes. Season to taste (I did another 1/4 tsp salt) and enjoy!
Meatless Chilli
Ingredients
2 tablespoons vegetable oil
1cup yellow onion, diced
1cup red bell pepper, diced
1cup carrots, diced
4 cloves garlic, minced
1 jalapeño pepper, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
28 ounce can diced tomatoes (preferably fire-roasted) with their juice
4 ounce can diced green chilis
2 15-ounce cans of beans (such as pinto, kidney, or black), drained
1 cup vegetable broth
1 package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions
4 ounces Nature’s Fynd Original Dairy-Free Cream Cheese
2-3 tablespoons dairy-free milk such as almond or oat
Optional for serving: cilantro, chopped avocado, and sliced radishes
Steps
1.
Heat oil in a large pot over medium heat until shimmering. Add onion, bell pepper, and carrots. Cook, stirring occasionally until just tender, 4 to 5 minutes. Add garlic and jalapeño and cook until fragrant, about 1 minute.
2.
Add chili powder, smoked paprika, cumin, and oregano and let bloom until fragrant, 1 to 2 minutes.
3.
Add canned tomatoes, green chilis, beans, and broth and turn heat to medium-high to bring to a simmer. Reduce heat to medium-low and cook, uncovered, until slightly thickened, 20 to 30 minutes.
4.
Meanwhile, chop the meatless breakfast patties into ½-inch pieces. Just before serving add to the thickened chili and season to taste with salt and pepper.
5.
To make dairy-free crema: combine dairy-free cream cheese with dairy-free milk until smooth and evenly mixed.
6.
To serve, ladle chili into bowls and top with crema, cilantro, avocado, radishes, and any other garnishes of your choice.
Nutrition Information
Per serving (1 cup chili): Calories: 290kcal, Fat: 12g, Sat Fat: 4g, Sodium: 750mg, Carbohydrates: 36g, Protein: 13g
Allergen information: contains: Soy, Fungi
PALEO
Paleo Chicken Soup
Civilized Caveman
Ingredients
• 1 small whole chicken 4-5 pounds
• 1 white onion peeled and diced
• 8 crushed cloves of garlic
• 2 stalks celery diced
• 4 large carrots peeled and diced
• 5 large sprigs of thyme
• 1 golf ball size knob of ginger
• 1-2 tablespoons sea salt
• 6 cups water
Instructions
InstantPot or Pressure Cooker
• Place the chicken in the Instant Pot or Pressure Cooker.
• Add the onion, garlic, celery, carrots, thyme and ginger to the pot.
• Add the water and then the sea salt.
• Place the lid on the Instant Pot, set the pressure valve to 'seal' and select the poultry option (this will give 15 minutes of pressure cooking).
• If using an electric pressure cooker, set the pressure to high and set the timer for 15 minutes.
• Once the Instapot or pressure cooker is finished, remove the chicken and set it on a large plate to cool a bit.
• Pull all the meat off the bones, return the meat to the soup in large chunks or chop into smaller pieces.
• Serve warm and enjoy.
Crockpot
• Place your onion, garlic, celery, carrots, thyme, and ginger to the bottom of a 6 quart or larger crock pot
• Place your whole chicken on top of the vegetables, add your water and salt
• Cover and cook on high for 4-5 hours or low for 7-8 hours (until the chicken is cooked through and falling off the bone)
• Remove the chicken from the crock pot to a large plate or baking sheet, let cool slightly and then shred all of the meat with your hands (discard cartilage, bones, etc)
• Add the meat back to the broth and serve warm
• Enjoy
Garlic Cauliflower Soup
George Bryant
Ingredients
• 3 tablespoons olive oil plus extra for drizzling
• 1 medium white onion diced
• 3 cloves of garlic peeled and diced
• salt and pepper to taste
• 1 large head cauliflower 740 grams cored, separated and cut into florets
• Herbed goat cheese for garnish optional
Instructions
• In a large pot or dutch oven, heat your olive oil over medium-low heat
• Add your onions and a pinch of salt and saute until tender, about 10 minutes
• Add your garlic and saute for another 2-3 minutes stirring often
• Add the cauliflower and 1 cup (250 ml) of water
• Cover your pot or dutch oven and simmer until the cauliflower is fork tender which should take 10-15 minutes
• Uncover, add another 4 cups (1 liter) water, raise the heat to high and bring to a boil
• Reduce the heat to low to maintain a steady simmer and continue to cook for another 20 minutes
• You can now use an immersion blender to puree your soup or work in batches and blend it in a food processor or blender
• Once pureed, keep on low heat until ready to serve
• Ladle your soup into bowls, drizzle with extra olive oil, season with salt and pepper and garnish with herbed goat cheese of your choice
• Serve immediately and enjoy
Healing DETOX SOUP
Prep Time: 15 min.
Cook Time: 3 hours
Servings: 8
Ingredients
1 whole chicken, 4-5 lbs.
2 heads of kale, de-stemmed chopped
2 heads of collard greens, de-stemmed and chopped
1 lb. carrots, chopped
1 tbsp. Apple cider vinegar
1 head parsley, divided
Juice of 1/2 lemon
1 tbsp. olive or coconut oil
1 tbsp. Apple cider vinegar
Salt and pepper to taste
Directions
1. To make broth, cover chicken with water and add any vegetable discards to a large stock pot. I had (in my freezer) carrot tops, Swiss chard stalks, carrots, and celery. Add lots of salt and apple cider vinegar. Boil on high to water is rolling, then reduce heat to simmer and cover. Boil for 2 hours.
2. While stock is simmering, chop kale, collards, and carrots. After 2 hours, take chicken out of broth and carefully remove the discards, so broth is clear. Use a strainer for best results.
3. When broth is clear, add kale, collards, and carrots to stock. Bring to boil and reduce to simmer. Cover pot loosely so some air gets out. Boil for 1 hour.
4. In the meantime, clean the chicken off the bones and shred thinly. At the 45 minute mark, add chicken back into pot. Alternatively, you can keep the shredded chicken in a separate tupperware and add it to the soup whenever you heat it up. That way, if you want veggie soup for one meal, you’ll have it.
5. When the timer goes off, scoop soup into a bowl and garnish with juice of half lemon, 1 tbsp. olive or coconut oil, 1 tbsp. fresh parsley, and extra salt and pepper if needed.
**For those with histamine intolerance: it’s best to divide soup into individual servings and freeze after soup has cooled as histamines are generally present in leftovers.
AYURVEDIC
Ayurvedic Corn Soup
• August 25, 2021
from Ayurveda Today, Volume 6, Number 4, Spring 1994
Corn soup is a good breakfast food. Corn Soup balances all three doshas, but its long term effect is drying for vata. So vata can eat occasionally and pitta in moderation. The cilantro helps remove some of the heat for pitta. Medicinal uses: This is a good food for people with high cholesterol or who are suffering from obesity as long as they cook it without the ghee. Doshic Notes Vata = Pitta = Kapha =
Ingredients
5 cobs fresh corn
5 cups water
1 inch piece fresh ginger, peeled and chopped fine
1 Tbs. heaping cilantro leaves,
chopped 1/4 cup water
2 Tbs. ghee
1 tsp cumin seeds
1/4 tsp. black pepper
1 pinch salt
Preparation
Cut the corn off the washed cobs to make about 4 cups. Put the corn in a blender with 2 cups of the water and blend until creamy. Pour into a bowl and set aside. Now put the ginger, cilantro, and 1/4 cup water into the blender and liquefy for 1 minute. Heat a soup pot on medium heat and add the ghee and cumin seeds. When the seeds pop, add the blended spices, blended corn, and black pepper. Add the rest of the water and mix well. Boil gently until tender, about 15 ? 20 minutes, uncovered. Stir occasionally. Add salt just before serving. Garnish with cilantro leaves and black pepper to taste.
🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃🎃
Yellow Mung Dal Soup
• August 25, 2021
Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad
Serves 6 Yellow mung is sweet and cooling, and mainly calms vata and pitta. It is very easy to digest and promotes strength.The seasonings here help to balance the drying, light and astringent qualities of this soup that could aggravate vata. Doshic Notes Vata = Pitta = Kapha = information on this in first Ayurvedic weekend recipe Article /post here.
Ingredients
1 cup yellow mung dal 6 cups water 4 Tbs safflower oil 1 tsp black mustard seeds 1 tsp cumin seeds 1 pinch hing (asafetida) 2 large cloves garlic, chopped 1 small handful cilantro leaves, chopped 5 curry leaves, fresh or dried 1/2 tsp turmeric 1 tsp masala powder 3/4 salt
Preparation
Wash the mung dal twice. Put the mung dal and 3 cups of the water into a soup pot and bring to a boil.
Cook on medium heat for 25 minutes, uncovered, stirring occasionally to prevent sticking.
Add the last 3 cups of the water and boil for another 20 minutes.
Remove from the heat and beat with an eggbeater until smooth. Set aside.
Heat the oil in a small saucepan until medium hot. Add the cumin seeds, mustard seeds and hing. Stir until the seeds pop.
Turn down the heat, add the garlic and brown lightly. Then put in the curry leaves, cilantro, turmeric and masala powder.
Stir well and then add this mixture to the soup. Add salt. Simmer for 2 minutes and serve.
Kitchari The Chicken Soup of Ayurveda
Ingredients
1/2 C Organic split or sprouted mung beans1 TSP Ground cumin1/2 C Basmati rice1 TSP Ground coriander2 C Chopped vegetables1 TSP Fresh minced ginger4-6 C Broth (bone or vegetable)1/2 tsp Mustard seeds1 TBS GheeSalt and pepper1 TBS Turmeric
Preparation
How to Make Kitchari ( C means cup)
1/2 C Organic split or sprouted mung beans
1/2 C Basmati rice
2 C Chopped vegetables
4-6 C Broth (bone or vegetable)
1 TBS Ghee
1 TBS Turmeric
1 TSP Ground cumin
1 TSP Ground coriander
1 TSP Fresh minced ginger
1/2 tsp Mustard seeds
Salt and pepper
INSTRUCTIONS
Wash the split mung beans and basmati rice. If you have time, let it soak for a few hours before cooking. (It will make it easier to digest.)
Heat ghee in a pot and add mustard seeds till they ‘pop', then add additional spices till they release aroma. (30 seconds or so)
Add beans and rice and 2 cups of whatever vegetables you're using.
Mix and blend with spices and ghee.
Add enough water or vegetable stock and bring to a boil for 5 minutes.
Cover and simmer 30-40 minutes. If you have a pressure cooker or an Instant Pot after you blend it all together, cover and bring to pressure (it will hiss) for 1 minute. Turn off heat and wait 1 hour and it will be done to perfection.
Salt and pepper to taste. Garnish with a squeeze of lime and chopped cilantro.
Makes approximately 4 servings.
Recipe for Miso Tahini Vegetable Soup
Prep Time: 10minutes minutes
Cook Time: 25minutes minutes
Servings: 4 servings
Calories: 156kcal
Miso and tahini bring rich depth, and mouth-watering sweet, sour, and salty tastes to the broth of this versatile vegetable soup.
Equipment
• Medium saucepan - 3.5 quart
Ingredients
to start
• 2 teaspoons sesame oil
• 1 clove garlic chopped
• 1/4 teaspoon cumin seed or powder
• 1/8 teaspoon black pepper
to add
• 4 cups water
• 1 cup carrot chopped
• 1 1/2 cups sweet potatoes or winter squash (ie. butternut) chopped
• 2-3 cups zucchini or leafy greens chopped (see notes for options)
• 1 teaspoon vinegar (white wine, apple cider, etc.)
to finish
• 2 tablespoons tahini
• 1-2 tablespoons miso to taste
• 2 tablespoons cilantro or parsley (optional)
Instructions
to prepare
• Chop garlic and set aside. Chop carrots and sweet potato or squash. You will have time to chop the zucchini and/or leafy greens while the soup is simmering, or you can prepare it ahead of time.
to start the soup
• Get your cumin and black pepper out, then heat sesame oil in a medium saucepan. Add garlic, cumin, and black pepper. Sizzle for 20-30 seconds, until you can smell the aroma of the spices and the garlic is lightly browned.
to add to the soup
• Add water, along with the chopped carrots and sweet potato or squash. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the zucchini and/or leafy greens, along with the vinegar, and simmer another 10 minutes. Turn off the heat.
to finish the soup
• Remove a cup of broth and place it in a small bowl. Add miso and tahini and stir well to dissolve. Pour the mixture back into the broth, along with the optional cilantro, and stir.
• Taste, and balance the flavors with extra miso, salt, vinegar, and/or black pepper.
Notes
Leafy green options
Use any type of leafy green you like in this soup, such as kale, collards, Swiss chard, spinach, or green onion. You could even try Asian greens, such as napa cabbage, gai lan, pea shoots, bok choy, or yau choy.
VATA DOSHA
Vata types will be the most nourished by this soup due to the warming, salty miso, the nourishing, warming sesame, and the overall ease of digestibility.
For Vata types with a smaller appetite, this soup could be a meal on its own.
KAPHA DOSHA
Kapha types will be nourished by the warmth and overall lightness of the dish. Kapha's can consider omitting the tahini to make the soup less rich, replacing the carrots with daikon radish, and using the leafy greens over the zucchini, which will bring in more cleansing qualities. A pinch of cayenne pepper may also be supportive to aid digestion.
Kapha types may pair their soup with cooked millet or buckwheat, which are lighter grains with astringent, or drying qualities. A leafy green salad could also work at lunchtime.
PITTA DOSHA
Pitta types may find this soup too heating, as both miso and tahini are heating.
To remedy this, omit the garlic, include extra leafy greens, and enjoy with cooling grains, such as rice or toast, to balance it heat and satisfy the appetite. An additional green salad will also bring coolness to the meal.
Nutrition
Calories: 156kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 205mg | Potassium: 645mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5494IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg
There are many ways food can be a form of self-love and self-care, a source of medicinal healing for your beautiful sacred vessel. There are many diet types, and each one of us is in a unique vessel. With differences not just in our genetics, but in traumas physical and mental that affected and affect our bodies, differences in foods available, foods we grew up with that affect our bodies differently, differences in supplements, medications taken or not taken, differences in toxins in and around us, blood types, allergies, conditions mental or physical. Going through Lupus, neurological conditions, inflammation, and the experience of pain. Going all-natural is hard. It's harder than taking a little pill but it has me still here with time alive to heal a gnarly F'd ulcer. An ulcer I had developed from so much dry heaving and not being able to keep food down. Now thanks to gummies CBD, CBN, CBG, deltas, and THCP, I believe and a diet I had to explore more for and figure out myself. As far as what helped more and was worth it. Now inflammation is down, eating more solids, and recovering from it naturally because no funds for an endoscopy for them to tell me I had an ulcer, duh...I AM SHAMAN 🔥🤸♀️🔥😉
So please do have faith, take control, explore and take care of that vessel you are in because it is the most amazing and most adaptable Vessel Machine On the planet!
Above all Enjoy today's feast.
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