Recipes
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Herbal Remedies
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Healthy Recipes
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Watermelon Rind Salad
If you like cucumber salad, and lightly pickled foods, I think you’ll really like this salad too. Watermelon and mint are both great foods for clearing summer heat, generating fluids, and alleviating thirst. All in all this is great salad for the summer; so save your rinds, and try making this delicious dish.
Ingredients
1 cup watermelon rind
1-2 cloves of garlic (to taste)
2 mint leaves
½ tsp coconut sugar (to taste)
Pinch of Salt
Drizzle of Sesame oil
Drizzle of Balsamic vinegar
Preparation
Cut the white to light-green portion of the rind into strips – perhaps 2 inches long and ¼ inches wide.
Mince garlic and finely chop mint leaves. Whisk together with sugar, salt, oil and vinegar, adding as much of each ingredient as you like. 2 tbsp of oil to 1 of vinegar is a nice balance.
Toss the ingredients together. Chill for 30 minutes, and serve.
If you like cucumber salad, and lightly pickled foods, I think you’ll really like this salad too. Watermelon and mint are both great foods for clearing summer heat, generating fluids, and alleviating thirst. All in all this is great salad for the summer; so save your rinds, and try making this delicious dish.
Ingredients
1 cup watermelon rind
1-2 cloves of garlic (to taste)
2 mint leaves
½ tsp coconut sugar (to taste)
Pinch of Salt
Drizzle of Sesame oil
Drizzle of Balsamic vinegar
Preparation
Cut the white to light-green portion of the rind into strips – perhaps 2 inches long and ¼ inches wide.
Mince garlic and finely chop mint leaves. Whisk together with sugar, salt, oil and vinegar, adding as much of each ingredient as you like. 2 tbsp of oil to 1 of vinegar is a nice balance.
Toss the ingredients together. Chill for 30 minutes, and serve.
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Mung Bean Pancakes
Makes 6 pancakes
1 cup whole, dried mung beans
2 Tablespoons glutinous rice, such as sushi rice
5 ¾ cup distilled water
1 ½ cup mung bean sprouts or thinly sliced Napa Cabbage
1/3 cup finely chopped onion or finely sliced scallions
¼ teaspoon baking soda
2 teaspoon sesame oil
1 teaspoon Japanese soy sauce
1 teaspoon salt
½ cup olive oil
For the sauce:
4 Tablespoons Japanese soy sauce
2 ½ Tablespoons rice vinegar
1 teaspoon sugar
6 garlic cloves, finely minced
1 Tablespoon minced shallot
1 finely chopped Serrano chili
½ teaspoon toasted sesame seeds (optional)
MIX ALL INGREDIENTS AND SERVE TO TASTE OVER PANCAKES
Pick over the mung beans, wash and drain. Place in a bowl with 5 cups of distilled water and let soak from 10-24 hours. Drain, rinse and put in a large bowl or pot to remove skins. Skins should come off easily when rubbed.
Soak rice in distilled water for 3 hours before making batter. Drain before making batter.
Remove mung bean skins by rubbing between your hands in the bowl or pot of water.
Drain off skins floating at the top of the water, replacing water and rubbing the beans with fresh water until most of the skins are removed and drained away. This should take a few changes of water.
Drain off remaining water.
Blend drained rice, beans and ½ to ¾ cup (more or less, it depends on the freshness of the mung beans) distilled water in a food processor until it becomes a thick batter.
Add baking soda, salt, soy sauce and sesame oil to processor and pulse until blended.
In a separate bowl, put bean sprouts (or Napa Cabbaga) and onion (or scallions) and add the batter and stir until well mixed.
To cook:
Have at hand:
an 8” non-stick skillet and spatula
a ½ cup measuring cup
olive oil
a sheet tray to place the finished pancakes on after cooking.
Put 1 tablespoon of olive oil in the skillet, heat on medium low until oil is hot.
Pour appx. 1/2 cup batter into skillet , turn after 2-3 minutes and cook for 2-3 minutes on the other side, until golden brown.
Remove pancake to sheet tray and repeat with remaining batter.
Keep cooked pancakes on sheet tray in very low temperature oven until ready to serve.
Serve with DIPPING SAUCE
Pancakes can be made ahead and re-heated. They last about three days in the fridge
You can cut pancakes with a small round cookie cutter and serve, with sauce on top, as hors d’oeuvre.
Pancakes can also be made one by one by not combining the batter w/ the vegetables and by: oiling skillet, putting fresh mung beans and scallion (or cabbage and onion) in and sauteeing for a minute, then adding 4-5 heaping tablespoons of batter, mixing the batter and vegetables well with a spatula, and cooking on one side for 2-3 minutes, turning and cooking on the other side until golden brown.
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CHINESE CAESAR SALAD
For people who need more iodine and omega 3, this recipe will supply both. In fact, you'll easily get all the iodine you need for the day from a single serving. That's good news for those of us who juice or eat raw greens, because they block the thyroids use of iodine, and getting more iodine into the system can reverse that.
Ingredients
½ head red cabbage
1 medium-size beet, ideally candy-striped
Juice of 1 lemon
1 teaspoon dried hijiki seaweed
1 teaspoon ume vinegar or red-wine vinegar
2 tablespoons sweet white-miso paste
3 tablespoons tahini
1 teaspoon unseasoned rice vinegar
1 tablespoon shiro shoyu or light soy sauce
8 anchovy fillets, coarsely chopped
3 tablespoons neutral oil, like canola
½ cup kasha
2 tablespoons aonori seaweed, green seaweed or finely shredded nori
3 tablespoons toasted white sesame seeds
1 tablespoon shio kombu or salted kombu, optional
Pinch of salt, or to taste
Preparation
1. Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
2. Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
3. Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
4. Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
5. Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
CHINESE CAESAR SALAD
For people who need more iodine and omega 3, this recipe will supply both. In fact, you'll easily get all the iodine you need for the day from a single serving. That's good news for those of us who juice or eat raw greens, because they block the thyroids use of iodine, and getting more iodine into the system can reverse that.
Ingredients
½ head red cabbage
1 medium-size beet, ideally candy-striped
Juice of 1 lemon
1 teaspoon dried hijiki seaweed
1 teaspoon ume vinegar or red-wine vinegar
2 tablespoons sweet white-miso paste
3 tablespoons tahini
1 teaspoon unseasoned rice vinegar
1 tablespoon shiro shoyu or light soy sauce
8 anchovy fillets, coarsely chopped
3 tablespoons neutral oil, like canola
½ cup kasha
2 tablespoons aonori seaweed, green seaweed or finely shredded nori
3 tablespoons toasted white sesame seeds
1 tablespoon shio kombu or salted kombu, optional
Pinch of salt, or to taste
Preparation
1. Cut cabbage in half, and remove core. Cut into 1-inch wedges and then into 1-inch pieces. Toss these lightly in a bowl, and set aside.
2. Under running cold water, scrub beet with a vegetable brush or paper towel. Trim the beet top and beet root to provide a flat base for slicing on a mandoline. Set thickness to 1/8 inch, and slice beets into flat rounds. Season beets with half the lemon juice, and add them to the bowl with cabbage. Set aside.
3. Make sesame-anchovy dressing. In a small bowl, cover hijiki with warm tap water. Allow to bloom for 15 minutes, then drain well, and season with ume vinegar or red-wine vinegar. Add miso, tahini, rice vinegar, shiro shoyu, the remaining lemon juice and the anchovies, and whisk to combine. Dressing should have a thick, almost mayonnaise-like consistency.
4. Make the kasha furikake. Pour neutral oil into a sauté pan, and place over medium-high heat until it begins to shimmer. Pour kasha into the hot pan, and stir it quickly with a spoon to coat with oil. Allow kasha to fry in the oil, stirring constantly, until it has darkened by two shades of brown. Drain kasha through a fine strainer, and transfer to a plate covered by paper towel. While it is hot, season with the seaweed, which should adhere to the kasha. When it has cooled, mix kasha in a small bowl with the toasted sesame seeds and, if using, the shio kombu. Salt to taste.
5. Make the salad. Add 3 tablespoons of the sesame-anchovy dressing to the bowl with the cabbage and the beets, and mix well to combine. Add more dressing if necessary. Transfer the salad to a serving bowl, and sprinkle 4 tablespoons or so of the kasha furikake over the top. (Leftover kasha furikake may be passed at the table, or saved to eat over white rice.)
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Watermelon Lemonade
According to Traditional Chinese Medicine, foods that are both sweet and sour can nourish Yin and generate fluids. In other words, they help us to stay hydrated (and we all know that's a good thing during the Summer). A good example of sweet and sour used together to quench thirst is lemonade. Just thinking about the taste of sour lemon juice mixed with sugar is enough to get our mouths watering!
Here is a recipe for a cool and tasty smoothie that uses the principles of mixing sour, sweet and herbs that clear "fire" to help you stay cool and hydrated.
Ingredients
Juice of 2 lemons (freshly squeezed)
1/4 of a medium watermelon
4 cubes of ice (or more, as desired)
1 Sprig of mint (3-4 fresh leaves)
Preparation
Add all of the ingredients to a blender and blend until smooth. Pour into a tall glass, and enjoy.
Watermelon Lemonade
According to Traditional Chinese Medicine, foods that are both sweet and sour can nourish Yin and generate fluids. In other words, they help us to stay hydrated (and we all know that's a good thing during the Summer). A good example of sweet and sour used together to quench thirst is lemonade. Just thinking about the taste of sour lemon juice mixed with sugar is enough to get our mouths watering!
Here is a recipe for a cool and tasty smoothie that uses the principles of mixing sour, sweet and herbs that clear "fire" to help you stay cool and hydrated.
Ingredients
Juice of 2 lemons (freshly squeezed)
1/4 of a medium watermelon
4 cubes of ice (or more, as desired)
1 Sprig of mint (3-4 fresh leaves)
Preparation
Add all of the ingredients to a blender and blend until smooth. Pour into a tall glass, and enjoy.
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Marinated Kale Salad
(This recipe comes from my friend Amy, creator of Amy's Nuts)
Ingredients
2 tbsp Miso (Amy uses garbonzo miso)
6 tbsp Olive Oil
1 tsp Apple Cider Vinegar
juice of 1 citrus fruit (Amy usually does 1/2 lemon 1/2 lime, although orange, grapefruit, or lemon, or lime alone are also delicious)
1-2 Garlic Cloves minced or pressed
1 head Kale - chiffonade (cut into small strips)
Instruction
Whisk together the first 5 ingredients until thoroughly combined. Toss kale with fingers, rubbing the dressing into the kale to break it down a bit. Let sit for 30 minutes or so. Enjoy.
Marinated Kale Salad
(This recipe comes from my friend Amy, creator of Amy's Nuts)
Ingredients
2 tbsp Miso (Amy uses garbonzo miso)
6 tbsp Olive Oil
1 tsp Apple Cider Vinegar
juice of 1 citrus fruit (Amy usually does 1/2 lemon 1/2 lime, although orange, grapefruit, or lemon, or lime alone are also delicious)
1-2 Garlic Cloves minced or pressed
1 head Kale - chiffonade (cut into small strips)
Instruction
Whisk together the first 5 ingredients until thoroughly combined. Toss kale with fingers, rubbing the dressing into the kale to break it down a bit. Let sit for 30 minutes or so. Enjoy.
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Eggnog (Dairy Free)
Ingredients
3 cups almond milk (I prefer unsweetened vanilla)
1/4 cup Grade B organic maple syrup or agave nectar
4 organic eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon freshly grated nutmeg
3 oz of bourbon or brandy (optional)
1 tablespoon coconut sugar (optional)
Instructions
Separate the egg yolks from the whites. In a mixing bowl, beat the egg yolks until they become lighter in color. Set aside.
In a medium saucepan, combine the almond milk, maple syrup, cinnamon, allspice and nutmeg, and warm on medium heat until it steams, stirring occasionally. Remove from the heat and very gradually pour the heated mixture into the egg yolks, whisking as you go. Do this very slowly so that you avoid cooking the eggs into curd. Return everything to the pot and warm the mixture back up to a low-medium heat (not to a boil, but just until it steams at about 160 degrees). Remove from the heat, stir in the bourbon (optional), and chill in the refrigerator.
In a mixing bowl, beat the egg whites until stiff peaks form. As an option, you can add the tablespoon of coconut sugar to the whites during the whisking process. Whisk or fold the egg whites into the chilled mixture.
Serve cold, and enjoy! Makes about 4 cups.
*Any accidentally cooked egg can be strained out of the mixture if you wish.
Eggnog (Dairy Free)
Ingredients
3 cups almond milk (I prefer unsweetened vanilla)
1/4 cup Grade B organic maple syrup or agave nectar
4 organic eggs
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon freshly grated nutmeg
3 oz of bourbon or brandy (optional)
1 tablespoon coconut sugar (optional)
Instructions
Separate the egg yolks from the whites. In a mixing bowl, beat the egg yolks until they become lighter in color. Set aside.
In a medium saucepan, combine the almond milk, maple syrup, cinnamon, allspice and nutmeg, and warm on medium heat until it steams, stirring occasionally. Remove from the heat and very gradually pour the heated mixture into the egg yolks, whisking as you go. Do this very slowly so that you avoid cooking the eggs into curd. Return everything to the pot and warm the mixture back up to a low-medium heat (not to a boil, but just until it steams at about 160 degrees). Remove from the heat, stir in the bourbon (optional), and chill in the refrigerator.
In a mixing bowl, beat the egg whites until stiff peaks form. As an option, you can add the tablespoon of coconut sugar to the whites during the whisking process. Whisk or fold the egg whites into the chilled mixture.
Serve cold, and enjoy! Makes about 4 cups.
*Any accidentally cooked egg can be strained out of the mixture if you wish.
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Vegan Beer Stew
Ingredients
1lbs of your favorite vegan meat (experimentation is key to find what you like. I like Tofurky Italian Sausage or Seitan)
2 Bottles of Vegan Beer (dark beer creates a richer flavor)
2 Potatoes (I suggest purple potatoes)
2 Sweet Potatoes
3 Carrots (I suggest multi-colored carrots)
1 handful of Green Beans
½ Onion
2 Celery stalks
2 tbsp Coconut flour (You may substitute with flour)
2 tbsp Almond flour (You may substitute with flour)
Sea salt and pepper to taste
Instructions
Use a 4 quart crock pot or stew/soup pot. You may also use a larger pot. Simply increase the ingredients appropriately.
Chop onion and celery into small pieces. Cut the "meat" into bite-sized chunks. Throw these three ingredients into the bottom of the pot and add the beer. The beer should cover the "meat". Cook at low heat for two hours.
Cut the vegetables into bite-sized chunks. At the end of the first two hours add the carrots, thirty minutes later add the green beans. Thirty minutes later add the potatoes, coconut and almond flours (the flour acts as a gravy thickener, and you may use wheat flour instead). If at any point the liquid no longer covers the contents, then add water until they are covered. Cook another hour and the dish should be done. The is a total of four hours.
Elaborate Recipe
You may brown the meat, onions and celery in advance of adding the beer. This adds more work to the recipe, but has a big payoff in terms of flavor.
Easy Recipe
As above, but throw all the ingredients in at once. This is easy, but the roots will disintegrate into the stew and the green beans will be very soft. This is a good choice for people on the go who only have time to throw food into the crock pot and go to work. If you are away all day, cook on high 2 hours and low the rest of the day until you come home.
Vegan Beer Stew
Ingredients
1lbs of your favorite vegan meat (experimentation is key to find what you like. I like Tofurky Italian Sausage or Seitan)
2 Bottles of Vegan Beer (dark beer creates a richer flavor)
2 Potatoes (I suggest purple potatoes)
2 Sweet Potatoes
3 Carrots (I suggest multi-colored carrots)
1 handful of Green Beans
½ Onion
2 Celery stalks
2 tbsp Coconut flour (You may substitute with flour)
2 tbsp Almond flour (You may substitute with flour)
Sea salt and pepper to taste
Instructions
Use a 4 quart crock pot or stew/soup pot. You may also use a larger pot. Simply increase the ingredients appropriately.
Chop onion and celery into small pieces. Cut the "meat" into bite-sized chunks. Throw these three ingredients into the bottom of the pot and add the beer. The beer should cover the "meat". Cook at low heat for two hours.
Cut the vegetables into bite-sized chunks. At the end of the first two hours add the carrots, thirty minutes later add the green beans. Thirty minutes later add the potatoes, coconut and almond flours (the flour acts as a gravy thickener, and you may use wheat flour instead). If at any point the liquid no longer covers the contents, then add water until they are covered. Cook another hour and the dish should be done. The is a total of four hours.
Elaborate Recipe
You may brown the meat, onions and celery in advance of adding the beer. This adds more work to the recipe, but has a big payoff in terms of flavor.
Easy Recipe
As above, but throw all the ingredients in at once. This is easy, but the roots will disintegrate into the stew and the green beans will be very soft. This is a good choice for people on the go who only have time to throw food into the crock pot and go to work. If you are away all day, cook on high 2 hours and low the rest of the day until you come home.
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Golden Milk
Golden Milk is an ancient ayurvedic recipe used to reduce inflammation and pain, and can be very effective for soft tissue inflammation associated with sprains, strains, and arthritis. To read more about the amazing effects of turmeric on health, click here.
Ingredients
1 tablespoon Tumeric powder (ground turmeric spice as found in many stores ) (about 9gms)
3 cups Almond milk
1-2 teaspoons Almond or Grapeseed oil
1/3 cup Maple syrup or honey (add more
or less to taste)
Instructions
In a sauce pan, heat Tumeric in oil until a dark
paste is made. Add Almond milk and stir
constantly until the paste is dissolved. Add sweetener.
Stir to blend. Pour into air-tight container
with lid. Refrigerate. Shake well before
drinking. Use a straw to avoid staining teeth.
Dosage
Drink 1-3 cups of Golden Milk a day between meals. If you are in acute pain, start with three cups a day, and one or two cups if you are in less pain. Discontinue if there is no effect after a few days of use. If drinking more than one cup, space them evenly through the day. I recommend that you use organic turmeric powder for this recipe.
Avoid large dosages of turmeric (as used in this recipe) if you are on blood thinners or are pregnant.
Golden Milk
Golden Milk is an ancient ayurvedic recipe used to reduce inflammation and pain, and can be very effective for soft tissue inflammation associated with sprains, strains, and arthritis. To read more about the amazing effects of turmeric on health, click here.
Ingredients
1 tablespoon Tumeric powder (ground turmeric spice as found in many stores ) (about 9gms)
3 cups Almond milk
1-2 teaspoons Almond or Grapeseed oil
1/3 cup Maple syrup or honey (add more
or less to taste)
Instructions
In a sauce pan, heat Tumeric in oil until a dark
paste is made. Add Almond milk and stir
constantly until the paste is dissolved. Add sweetener.
Stir to blend. Pour into air-tight container
with lid. Refrigerate. Shake well before
drinking. Use a straw to avoid staining teeth.
Dosage
Drink 1-3 cups of Golden Milk a day between meals. If you are in acute pain, start with three cups a day, and one or two cups if you are in less pain. Discontinue if there is no effect after a few days of use. If drinking more than one cup, space them evenly through the day. I recommend that you use organic turmeric powder for this recipe.
Avoid large dosages of turmeric (as used in this recipe) if you are on blood thinners or are pregnant.
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Vegan Pancakes
Currently under revision!
Vegan Pancakes
Currently under revision!
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Three Potato Mash
The following recipe calls for three potatoes to create a hearty mash that's the perfect addition to a healthy diet. Slightly sweeter than plain mashed potatoes, and with much higher nutrient and fiber content, this dish will be a big hit with diners who won’t even know it’s good for them.
Higher in fiber and lower in calories than potatoes, yams are a great addition to the diet.
Shan Yao, or Chinese Yams, are said by Tradition Chinese Medicine to tonify Qi and Yin, and help the body recover or maintain appropriate energy levels. Yams are low on the glycemic index, and are therefore less likely to cause storage of fat and spikes in blood sugar than regular potatoes. They are as safe to eat as potatoes, and are consumed regularly in many countries.
Shan Yao, also called Chinese Yam may be purchased at almost any Asian market with a produce section. Ask for help if you are having trouble finding it.
Ingredients
2 white potatoes
1 sweet potato
1 section of Shan Yao about the size of TWO white potatoes
½ cup liquid (milk, rice milk, almond milk)
¼ cup butter (optional)
salt and pepper to taste
Instructions
Peel or leave unpeeled all the ingredients. Chop into large pieces. Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until tender. Drain well. Add milk, butter, salt and pepper to taste; mash until light and fluffy.
For an even healthier option, you may replace the white potatos with an equivalent amount of sweet potato.
Three Potato Mash
The following recipe calls for three potatoes to create a hearty mash that's the perfect addition to a healthy diet. Slightly sweeter than plain mashed potatoes, and with much higher nutrient and fiber content, this dish will be a big hit with diners who won’t even know it’s good for them.
Higher in fiber and lower in calories than potatoes, yams are a great addition to the diet.
Shan Yao, or Chinese Yams, are said by Tradition Chinese Medicine to tonify Qi and Yin, and help the body recover or maintain appropriate energy levels. Yams are low on the glycemic index, and are therefore less likely to cause storage of fat and spikes in blood sugar than regular potatoes. They are as safe to eat as potatoes, and are consumed regularly in many countries.
Shan Yao, also called Chinese Yam may be purchased at almost any Asian market with a produce section. Ask for help if you are having trouble finding it.
Ingredients
2 white potatoes
1 sweet potato
1 section of Shan Yao about the size of TWO white potatoes
½ cup liquid (milk, rice milk, almond milk)
¼ cup butter (optional)
salt and pepper to taste
Instructions
Peel or leave unpeeled all the ingredients. Chop into large pieces. Place potatoes in a saucepan and cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until tender. Drain well. Add milk, butter, salt and pepper to taste; mash until light and fluffy.
For an even healthier option, you may replace the white potatos with an equivalent amount of sweet potato.
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Scallion, Miso, and Ginger Soup
This soup can be used at the very outset of a cold or flu, when you know you are “catching something”. It is meant to treat the illness at a very early stage, when it has the potential to resolve quickly.
Ingredients
3-5 Stalks of Green Onion (leave the “beard” of small roots on)
2 Tbs Miso (heaping tbs can be used here)
5 Slices fresh Ginger (leave the peel on)
1 Red Potato (or 4 Da Zao if you can get them)
4 cups water
Olive oil or pan-spray to lubricate the bottom of the pot.
Preparation
Leave the small roots on the green onion. Chop and separate the green portion of the onion from the white. Slice five pieces of ginger about the size of a quarter, then finely chop. Pit the Da Zao and slice into quarters. If you are using potato, cube the potato as though making home-fries.
Cooking Instructions
If you are using Potato instead of Da Zao use the following instructions:
Coat the bottom of the soup pot with olive oil or pan spray. Heat the pot. Saute the green portion (not the white) of the onion and the potato until they just begin to brown. Add water. Bring to a boil, reduce to a simmer until the potatoes are cooked. Add the soybean, and stir until it is evenly dissolved. Add chopped ginger and the white portion of the onions. Cook for 3-5 more minutes, but no longer. Cooking the ginger and white of the onion for longer than five minutes will destroy the volatile oils which give the soup its desired effect. Remove from heat and serve.
If you are using Da Zao:
Coat the bottom of the soup pot with olive oil or pan spray. Heat the pot. Saute the green portion (not the white) of the onions until they begin to brown. Add water and Da Zao, and bring to a boil. Reduce to a simmer. Add the soybean, and stir until evenly dissolved. Add chopped ginger and white portion of the onions. Cook for 3-5 more minutes, but no longer. Remove from heat and serve.
Final Instructions
Eat a bowl of soup. Wrap up in a blanket; wait a few minutes to see if you break into a light sweat. If you do not sweat, eat another bowl and stay wrapped up.
Scallion, Miso, and Ginger Soup
This soup can be used at the very outset of a cold or flu, when you know you are “catching something”. It is meant to treat the illness at a very early stage, when it has the potential to resolve quickly.
Ingredients
3-5 Stalks of Green Onion (leave the “beard” of small roots on)
2 Tbs Miso (heaping tbs can be used here)
5 Slices fresh Ginger (leave the peel on)
1 Red Potato (or 4 Da Zao if you can get them)
4 cups water
Olive oil or pan-spray to lubricate the bottom of the pot.
Preparation
Leave the small roots on the green onion. Chop and separate the green portion of the onion from the white. Slice five pieces of ginger about the size of a quarter, then finely chop. Pit the Da Zao and slice into quarters. If you are using potato, cube the potato as though making home-fries.
Cooking Instructions
If you are using Potato instead of Da Zao use the following instructions:
Coat the bottom of the soup pot with olive oil or pan spray. Heat the pot. Saute the green portion (not the white) of the onion and the potato until they just begin to brown. Add water. Bring to a boil, reduce to a simmer until the potatoes are cooked. Add the soybean, and stir until it is evenly dissolved. Add chopped ginger and the white portion of the onions. Cook for 3-5 more minutes, but no longer. Cooking the ginger and white of the onion for longer than five minutes will destroy the volatile oils which give the soup its desired effect. Remove from heat and serve.
If you are using Da Zao:
Coat the bottom of the soup pot with olive oil or pan spray. Heat the pot. Saute the green portion (not the white) of the onions until they begin to brown. Add water and Da Zao, and bring to a boil. Reduce to a simmer. Add the soybean, and stir until evenly dissolved. Add chopped ginger and white portion of the onions. Cook for 3-5 more minutes, but no longer. Remove from heat and serve.
Final Instructions
Eat a bowl of soup. Wrap up in a blanket; wait a few minutes to see if you break into a light sweat. If you do not sweat, eat another bowl and stay wrapped up.
