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Mung Bean Coconut Curry

This mung bean coconut curry is the best curry you will ever have… it makes a lover out of people who think they don’t like curries. You have to try it!.
mung-bean-coconut-curry

When I was writing my book — The Chinese Medicine Cookbook, I necessarily had to test out tons and tons of recipes. I tested everything from smoothies to stews to salads. But I wanted to make sure that I included a lot of recipes that used traditional Chinese ingredients as a way to pay homage to the culture that created my love for Chinese herbs and healing.

This recipe for Mung Bean Coconut Curry is one of those recipes.  I’m not sure I had ever really enjoyed mung beans before I created this recipe. The closest I had ever come to feeling love for this ingredient came in the form of pasta. The first grain-free pasta I ever had was mung bean fettuccine and it really was love at first sight for me.

Mung beans are such a healing ingredient. A lot of uncomfortable conditions are caused by us retaining too much heat inside our bodies; mung beans release excess heat. This is a really good thing!

But, here I was trying to create a recipe with actual mung beans. These beans are sold in bags like any other dried bean — they are pretty little green things but I truly didn’t know where to start… and then I saw an amazing recipe by Katie of Hey Nutrition Lady and I knew this awesome recipe was where I would start.

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Honestly, when I was putting this recipe together, I figured nobody in my house would be thrilled about mung beans when I served it. So, I decided on a curry, because… well… I love curry but when I serve it here at home everyone puts on “the face”.  This seemed like a great opportunity for me because if nobody was going to like it anyway, it might as well be something I like but don’t get to make too often.

Here’s the kicker: I ladled a bowlful for Steve and put it in front of him. He asked no questions so I told no lies. He slurped this bowl up like it was a bowl of his favorite Cheeseburger Soup. `When the bowl was licked clean, I said: “I’m surprised you liked that so much… you don’t usually like curry.” His response: “I don’t like curry but this isn’t curry.” So, there you have it. Make this Mung Bean Coconut Curry and serve it to everyone… just don’t tell the haters what it is!

mung-bean-coconut-curry

Here are just some of the amazing healing ingredients in this Mung Bean Coconut Curry:

Mung Beans clear heat from your body; they help reduce acne and can help clear up other skin conditions.  They are also great to help rid  your body of toxins. In China, mung beans are a staple in most kitchens and are eaten often because they provide so many health benefits.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…

Ginger is also a Chinese herb. In it’s raw form it’s called Sheng Jiang. This herb is especially good during cold weather months and also during seasonal changes. So, when winter is trying to turn into spring, and we (those of us on the east coast) get some of those cold, raw, damp days, ginger will make you feel better and will help boost your immune system. And, when summer is turning into fall, or fall is turning into winter,  those are great times to add ginger into your diet, to prevent those winter colds that seem to pop up often. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist or herbalist).

In Chinese medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this curry.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world — especially when you eat it raw, so be sure to also add some raw onion into your diet whenever you can.

mung-bean-coconut-curry

Mung Bean Coconut Curry
Author: 
Recipe type: curry, comfort food, stew, soup
Cuisine: paleo, vegetarian, whole30, vegan, gluten-free, grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This mung bean coconut curry truly is an all-purpose curry; even self-proclaimed curry haters will love it!
Ingredients
  • 2 Tbs extra-virgin olive oil
  • 10 garlic cloves, crushed
  • ¼ cup chopped red onion
  • 1 14-oz can chopped tomatoes
  • 1 tsp cumin
  • 2 inches of fresh ginger, peeled and grated
  • sea salt and black pepper, to taste
  • ¼ tsp (or to taste) cayenne pepper
  • 4 cups water
  • 1 cup dried mung beans
  • 1 13.5-oz can full fat coconut milk
  • 1 lime, cut into wedges
  • 1 bunch cilantro, roughly chopped
Instructions
  1. In large pot, heat the olive oil over medium heat until hot.
  2. Add the garlic and onion, and saute, stirring, 3 mins.
  3. Add the tomatoes, cumin, ginger, salt and pepper, and cayenne.
  4. Cook, stirring often, 5 mins.
  5. Pour in the water and stir in the mung beans.
  6. Bring to a boil, then reduce the heat to low, cover the pot, and let simmer for 30 mins.
  7. Then, uncover the pot and let simmer an additional 15 mins, or until the mung beans are softened.
  8. Turn off the heat and stir in the coconut milk.
  9. Ladle into bowls and garnish each bowl with lime wedges and lots of cilantro.
  10. Enjoy!

mung-bean-coconut-curry

Chicken Tikka Masala Soup

Chicken Tikka Masala Soup is the most warming, most comforting, most delicious soup you will ever have. ‘Nuf said.

chicken tikka masala soup

I am a soup lover. As far as I’m concerned, soup is something that is good all year-round. This is one of those soups that is great in the winter (duh…), but it’s also great in the summer too. Give me a bowl of this on a summer night while sitting out on the deck (maybe with a cold beer), and there’s nothing better.

Now, about the flavors in this soup… there is just the right amount of spice and just the right amount of richness, so that everyone loves this soup. I can say this will confidence, because when I fed it to Steve he loved it. I then said: “hmmm, I wasn’t sure you would like it because you don’t like Indian food”. His response was “I don’t, but this isn’t Indian food”. So, there you have it. Even self-proclaimed Indian food haters will like this soup.

Here in New York City right now winter is trying to turn into spring. Some days are gorgeous, while others… not so much. This is the time of year when everyone seems to be getting sick. This soup is the perfect antidote to the germs floating around all over the place.  It’s filled with immune-boosting spices… so you can heat and heal yourself at the same time. Win-win.

The original genius recipe for this soup comes from The Modern Proper — these women are amazingly talented and creative.

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Serve this Chicken Tikka Masala Soup with a salad, and you have a really complete meal. I love it with Tomato And Herb Salad With Roasted Lemons… delicious!

This creamy soup is made with no cream. It can easily be made vegan by omitting the chicken. It has the perfect combination of warming spices and is so healing. Have I convinced you to try it yet? I hope so, because there is no down side here.

I love to top my creamy, flavorful soups with a swirl of vegan yogurt and a handful of fresh herbs and I urge you to do the same… yum!

chicken tikka masala soup

Here are some of the healing ingredients in this Chicken Tikka Masala Soup recipe:

Ginger is  a chinese herb (Gan Jiang) that warms the body. It’s especially good during cold weather and also during seasonal changes. So, when it’s winter or when winter is trying to turn into spring, and we (those of us on the east coast) get some of these cold, raw, damp days, ginger will make you feel better and will help boost your immune system. Old folklore shows that ginger was rubbed on scalps to stop baldness. And, in some circles, a ginger paste is still rubbed on arthritic joints to stop pain (don’t try this at home unless you are diagnosed with a cold-condition by an acupuncturist).

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Chicken is something I push people to buy organic if possible. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery or childbirth. People who have some conditions that we consider “excess heat” conditions should limit the amount of chicken they eat. So, if you have an illness that gives you a bright red tongue or severe dryness in your body, check with your doctor first. For example, if you have a lot of burning stomach acid, you should avoid chicken for awhile…

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. The creaminess of this soup comes from full-fat coconut milk, making it taste rich while healing you!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

chicken tikka masala soup

I love creating customized recipes for people. And soup’s an easy one! I want you to sign up for a free phone consultation with me… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup just for you and your needs.

chicken tikka masala soup

Chicken Tikka Masala Soup
Author: 
Recipe type: soup, paleo, whole30, gluten-free, grain-free, dairy-free, nut-free
Cuisine: recipe gratefully adapted from: The Modern Proper
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Chicken Tikka Masala Soup is the most warming and comforting soup you'll ever try. Even people who don't think they like Indian food, slurp this soup up!
Ingredients
  • 2 Tbs coconut oil
  • 1 med onion, chopped
  • 4 garlic cloves, chopped
  • 1 Tbs chopped fresh ginger
  • ¼ tsp chipotle chile powder
  • 1-1/2 tsp turmeric powder
  • ½ tsp cumin
  • 1 tsp tandoori spice
  • ½ tsp cinnamon
  • sea salt and black pepper, to taste
  • 1 28-oz can crushed tomatoes
  • 2 cups vegetable broth
  • 1 14 oz can full-fat coconut milk
  • 1 rotisserie chicken, skin removed, meat shredded
  • fresh cilantro leaves, for topping the soup
  • about ½ cup yogurt (I used a cashew yogurt) for topping the soup
Instructions
  1. In a large pot set over med heat, melt the coconut oil.
  2. Add the onion, garlic, and ginger and saute until softened, about 3 mins.
  3. Stir in the spices and salt and pepper to taste. Cook, stirring, 3 mins.
  4. Pour in the tomatoes and the broth.
  5. Stir in the coconut milk
  6. Partially cover the pot and let simmer 15 mins.
  7. Stir in the shredded chicken.
  8. Ladle into bowls and top with cilantro leaves and a dollop of yogurt.
  9. Enjoy!

chicken tikka masala soup

Homemade Simple Guacamole

This homemade simple guacamole recipe is one you will make again and again and again. This video will take you through it step by simple step…
homemade simple guacamole

Guacamole is awesome. It’s really high on the list of great things that we can thank fresh avocados for. I mean, guacamole was around and amazing way before avocado toast.

Avocado toast is delicious, but guacamole is a classic. Everyone should have a great fresh homemade simple guacamole recipe in their arsenal. When you make this the first time — whether you serve it to thankful guests or eat the whole bowl yourself (and yes, I’ve been there done that…) — you will never buy store-bought guacamole again.

And it’s easy. Really easy.

 

I am going through this recipe with you, in real time, step by step.  A lot of times when I cook for you or cook with you, I don’t do it in real time because really I think it can be tedious  to watch me cook forever and take the time to do all of my prep. But today is different because I am making guacamole. And it’s simple.

This is something you can master in minutes.

It’s a must. Watch the video above or read the instructions below — but whatever you do, you’ve got to make this recipe over and over again. It’s that good.

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Okay, guacamole is delicious. You get the picture. But, guacamole is also a healing food. What’s better than a recipe that’s simple, delicious, and healing? Ummmm…. nothing!

Check out my article on the 5 Little Known Health Benefits of Avocados.  This gives you even more reasons to make homemade simple guacamole.

If I haven’t convinced you yet, I want you to follow along with the video above. Come on… make it with me; it’s fun to cook with someone else.

We’re going to use two ripe avocados. Now, I know the big joke with avocados is that one second they’re ripe, and then the next  second they are bad. So, here’s what you do.  Go to the supermarket or the farmers’ market and make a beeline to the avocados. Press on them as you would other fruit, like peaches or  nectarines.  You don’t want them to be mushy, but you don’t want them to be hard.

Peel off the little stem on top — it just flicks off with your fingernail.   When you look inside it should be green, not brown. If the avocado is a bit soft to the touch but the stem end is still green, that means it’s a good avocado. It’s ready to eat. So, if you want an avocado to eat soon, this is the one for you. Never buy the ones that are brown under the stem. These are overripe. If the avocado is still hard, you can buy it and then let it soften on your counter for a bit. Until you get used to doing it by touch alone, make sure you flick that little stem off.

For this homemade simple guacamole here’s what you need:  We’re using two avocados.  We’re using a handful of fresh cilantro. We’re using some tomatoes, as much as you like, or as little as you like. You can customize this recipe in so many ways. When I made my guac I had Roma tomatoes. I also had grape tomatoes. And, because it’s tomato season here,  I also had tomatoes on the vine. Use whatever’s ripest.

homemade simple guacamole

We’re going to use some red onions, as much or as little as you like. I had some tiny little red onions, so I used one. Often, I will use about a third or so of a regular sized red onion. And — really important — we’re using fresh lime juice. It depends on how juicy your limes are, but plan on the juice from one or two limes. Then we’re using sea salt. And that is it… unless you like a little hot sauce… you can put a little hot sauce in yours too, but that is really it. It doesn’t need anything else. Trust me on this.

And we don’t need any fancy equipment. I like to use my old fashioned potato masher… this makes it really easy.

So, here we go. Get your bowl ready. You can see in the video that I used my really cool bowl that’s made from a half a coconut… I just love this thing.

But here’s another tip to make this as easy as possible: Put your pretty little serving bowl off to the side. Grab your big mixing bowl and mash up the ingredients in that big bowl — it makes things so much easier. When you are done, you can transfer the guacamole to your pretty little bowl.

Okay, this is how you prepare an avocado. You can watch the video above to see — start to finish — how to easily get the flesh out of the avocado. We cut it down the center along the pit. We twist it open, and we take out the pit.

Instead of peeling the skin from it, which some people do, I find it easier to  take a spoon and scoop out all of the flesh.

When you are done scooping the luscious green flesh into the bowl, you’ll notice that there’s  a little bit of this flesh still inside the skins. Save this, turn it inside out, and rub it on your face. Yeah, you’ll look a bit like Elfaba, but it’s so good for your skin; the avocado really helps keep you luminescent.

homemade simple guacamole

Okay, so, the avocados are in the bowl. Next, dice up some tomatoes. Add them to the avocado.

By the way… let me digress a bit with a little interesting health information… avocados are good for hot flashes. And they are good for your mood. These are two really great reasons to make this homemade simple guacamole… I’m just sayin’…

Avocados actually are one of those feel-good foods that you hear me talk about.  They are included in my list of 17 Foods To Boost Your Mood. I know they taste good, but they’re also a feel-good food.

If you eat the right foods and herbs for your unique body and circumstances, you can heal yourself. All you need is the correct information. And I’m here to give it to you. So, make this homemade simple guacamole recipe. And, if you want to learn more about healing whatever your specific concerns are, I’d love to help you create a healthy lifestyle plan specifically for your unique needs, so sign up for a free phone consultation and we can chat about it.

The beauty of a recipe like this is that you can taste as you go and you can add more of something as you see fit.

Are you a cilantro lover? Cilantro is one of those ingredients you either love or hate. I’m a lover, so I use a bit of cilantro in my guacamole. I always put cilantro in my guacamole and even people who say they hate cilantro, love my guacamole. I think this may be because the fresh lime juice evens out the taste a bit.

Chop up the cilantro well. If you have a good chef’s knife, it makes a huge difference. If you are trying to do this with a knife that is dull, it’s not only is it dangerous, but you’re making a ton of extra work for yourself.

Next I want you to put in your red onion. Watch the video above to see the best way to slice an onion. We’re going to leave the hairy root end on, cut off the other end, then cut it in half right through the root. Then, we peel the onion and finely chop it — nobody likes huge pieces of onion in their guac…

The next thing we need is lime. Roll it around on the counter and press on it a bit to loosen up the juice inside. Then, cut it in half and squeeze the juice from one half into the avocado. Taste it to see if you also want to use the other half. You’re the boss here.

Take out your good old fashioned potato masher, and mash up your guacamole. Do this in your large mixing bowl.

Then, scrape the guac into whatever pretty little serving bowl you like. Taste for seasoning, and feel free to add sea salt as needed.

If you cooked along with me in the video, I think the actual making of the guacamole took about five minutes. And it actually will take less time when you make it without me because I was babbling on a bit.

homemade simple guacamole

Here are the details on the health benefits in this awesome homemade simple guacamole recipe:

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations, constipation, and hot flashes due to menopause.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Homemade Simple Guacamole
Author: 
Recipe type: appetizer, dip
Cuisine: paleo, whole30, gluten-free
Prep time: 
Total time: 
Serves: 1 cup
 
This is the only guacamole recipe you will ever need. It's simple, healthy, and oh so delicious!
Ingredients
  • flesh of 1 large or 2 small ripe avocados
  • about ¼ cup diced fresh tomatoes
  • 1 to 2 Tbs fresh minced cilantro
  • juice of 1 or 2 limes
  • sea salt to taste
Instructions
  1. Put all ingredients in a large mixing bowl.
  2. Mash with a potato masher or fork.
  3. Season with more salt if needed.
  4. Scoop into a smaller serving bowl.
  5. Enjoy!

 

homemade simple guacamole

Cold Cucumber Herb Soup

This Cold Cucumber Herb Soup is filled with healing superfoods and greens. Make a pitcher and keep it in the fridge for the hot summer days ahead! Read more

Szechuan Zoodles

This recipe will actually make you feel cooler and calmer…

szechuan zoodles

It’s holiday season, but in my book that doesn’t mean everything we eat has to be heavy and traditional. This dish is neither, but it’s awesome. When I brought a big bowl of these Szechuan Zoodles to my family’s Hanukkah party, they certainly looked non-traditional next to the latkes but they made everyone happy. I’m all for healthy and happy, so if I were you, I’d give this dish a shot at your holiday party!

I saw this recipe on one of my favorite food blogs, Half Baked Harvest and the beautiful pics kind of called to me, so I knew I was going to have to make some version of them!

I’ve made zoodle dishes before and some have them have been great, while some have been only so-so. While I do love these vegetable noodles, I am a true pasta fanatic, so sometimes I end up a little disappointed. This dish is especially great because the zucchini noodles are mixed with buckwheat noodles, so in the end, this slurpy and spicy pasta dish tastes like real pasta. That’s always a really good thing…

And the dressing… OMG… it’s spicy and sweet and peanut buttery and it’s made in the blender… so it’s easy.

A real pasta dish that’s paleo, healing, spicy, slightly sweet, vibrant, and fresh… who could ask for anything more?

For another awesome paleo pasta dish try my recipe for Roasted Red Pepper Fettuccine.

szechuan zoodles

Here are some of the great healing ingredients in these Szechuan Zoodles:

Zucchini cools your body off and makes you feel better when you are feeling hot. It helps your body release excess heat and it will make your mind feel more calm.

Buckwheat is great to eat if you have diarrhea. It also helps lower blood pressure, stops some types of sweating, and has a good amount of vitamin E. It also contains antioxidants that can help fight cancer and heart disease.

Sesame seeds (the black ones) are a Chinese herb (Hei Zhi Ma). Black foods, in Chinese medicine, are knows as longevity foods. This herb is good for so many things, including headaches, constipation, dizziness, and even helping with lactation. White sesame seeds also have many great nutritional benefits. They are also an anti-aging food. If you have backaches, hair thats graying way too fast, ringing in the ears, weak knees, blurry vision or general weakness, go for the sesame seeds; just sprinkle them on everything. Long ago in China, sesame seeds were ground into honey to form a paste and was taken as a medicine to counter old-age and weakness. For this recipe, you can use black or white seeds, or a combination of both.

Peanuts, contrary to what some believe, are actually good for many things in your body. I don’t often let myself eat them because they sometimes contain mold and it’s really hard to find reasonably priced organic healthy peanuts. But, these popular nuts are great for lessening edema; they act like a diuretic. They can also help you if you have insomnia or if you are breast feeding. An old-time remedy is to made peanut tea and drink it for bed to promote sleep. And, peanut shells used to be used to help with high blood pressure.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

szechuan zoodles

Szechwan Zoodles
Author: 
Recipe type: zoodles, pasta, spaghetti, spicy, paleo, vegan, vegetarian, Asian
Cuisine: recipe adapted from: Half Baked Harvest
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This dish is made with zucchini noodles and buckwheat spaghetti. The sauce is the perfect combination of spicy and sweet! It's paleo, healthy, and comforting!
Ingredients
  • 20 oz zucchini noodles (I bought mine pre-zoodled, but I would guess 2 large zucchini would do the trick if you are spiralizing them yourself)
  • 1 lb buckwheat spaghetti, cooked al dente (I used these buckwheat/sweet potato ones)
  • ½ cup peanut butter (here's an organic one)
  • ½ cup tahini
  • ¼ cup liquid aminos (you can buy it here)
  • juice of 2 limes
  • ¼ cup coconut sugar (here's a good one)
  • 2 Tbs hot chili oil
  • 1 Tbs toasted sesame oil
  • ½ cup full-fat canned coconut milk
  • ¼ cup hot water
  • 1 cup chopped peanuts
  • ¼ cup sesame seeds (buy organic ones here)
  • 1 cup chopped fresh basil
  • 1 cup chopped fresh cilantro
  • 10 baby bell peppers, sliced
  • 1 pint cherry or grape tomatoes, cut in half
  • 1 hot pepper, sliced
Instructions
  1. Boil the buckwheat noodles, just until they are cooked al dente.
  2. Drain them and run cold water over them while you toss them around with your hands to make sure they don't stick together.
  3. Place the buckwheat noodles and the zucchini noodles in a large bowl.
  4. Make the dressing: Put the peanut butter, tahini, aminos, lime juice, coconut sugar, chili oil, sesame oil, coconut milk, and ¼ cup hot water into your blender. Whiz it up until very creamy.
  5. Put the remaining ingredients into the bowl with the noodles.
  6. Add in as much dressing as you like and toss with your hands (you will probably have some extra dressing).
  7. Enjoy!

szechuan zoodles

Raw Corn And Vegetable Salad

This raw corn and vegetable salad is a great way to incorporate more raw foods into your diet…

raw corn and vegetable salad

Here it is the day before Thanksgiving. Eating  light and healthy just seems like the right thing to do. Even more so than usual. It’s like going into survival mode. If I want to eat all that I want to eat tomorrow (and that’s a lot), then I better stick to a smart plan today. This raw corn and vegetable salad is a big part of my perfect plan.

This year, I am not hosting the holiday in my home, so I don’t have as much control over the food as I usually do. If I had my druthers, I’d have a couple of raw dishes on the table, but the likelihood of this happening is next to none… so I did the next best thing and I made a big bowl of this raw corn and vegetable salad today. Yup, it was sashimi for lunch and raw veg salad for dinner. I should have enough room for all of that awesomeness tomorrow…

This is a big delicious bowl of crunchy, fresh tasting, deliciousness.

It’s kind of weird for a salad of mine, but there is no dressing on this salad.

That’s right. None. Just lime juice. And it’s perfect this way… and not just because I want to pig out tomorrow…

This salad has lots of veggies, some fruit (kiwis and pineapple), and lots of fresh herbs. It’s dishes like this that make me think I might be able to be a raw foodist. But, I know that’s not going to happen because I just love hot food. But, this raw corn and vegetable salad is really that good.

raw corn and vegetable salad

Here are just some of the ingredients that are so healing in this raw corn and vegetable salad:

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

Cucumbers are awesome, both for taste and health reasons. In Chinese medicine, they are known to have exceptional healing capabilities. They cool the body, expel toxins, purify the blood, strengthen the heart, moistens the large intestines and the lungs and kill tapeworms. They are good to eat if you have swelling in your hands or feet, or if you have a bladder infection.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. I bought this kale already shredded and washed. If you are using a whole bunch of kale, make sure you clean the leaves thoroughly and remove the center thick stems if they bother you (me… I don’t really mind them if the kale is cooked). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Pineapple is great for your digestion and it can help stop diarrhea. It’s especially good in the summer because it fights against heatstroke.

Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. So, if you like spice, as I do, use a generous amount of whatever hot peppers you like. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

raw corn and vegetable salad

Raw Corn And Vegetable Salad
Author: 
Recipe type: salad, vegetables, fruit, side dish
Cuisine: raw, vegan, vegetarian, whole30, paleo
Prep time: 
Total time: 
Serves: 4
 
There's nothing more delicious or cleaner tasting than this raw vegetable salad dressed with fresh lime juice. Serve it with whatever's on your menu today!
Ingredients
  • 2 small (Kirby) cucumbers, finely diced
  • 1 medium tomato, finely diced
  • 2 carrots, finely diced
  • 2 scallions, sliced
  • 1 red bell pepper, finely diced
  • 1-1/2 cups baby kale, chopped
  • ½ cup chopped fresh cilantro
  • 3 cups corn kernels
  • 5 large basil leaves, chopped
  • ¼ cup finely diced fresh pineapple
  • 1 kiwi, diced
  • ½ an avocado, diced
  • 1-inch piece of jalapeño pepper, finely minced, or to taste
  • juice of 2 limes
  • sea salt to taste
Instructions
  1. Combine all ingredients in a large bowl.
  2. Toss well.
  3. Let the healing begin.

raw corn and vegetable salad

Lemon And Herb Cauliflower Rice

It’s time you jumped on the cauliflower rice bandwagon, so try this lemon and herb cauliflower rice recipe…

lemon and herb cauliflower rice

Cauliflower rice is awesome. It’s easy, it’s grain-free, it’s so healthy, it’s delicious, and best of all, you can customize it to go with any dish you are serving.

This particular recipe goes with almost anything. I serve it with spicy chicken, steamed veggies, all kinds of fish, and, my personal fav: Lemon And Herb Cauliflower Rice topped with cold seafood salad. Here’s my recipe for Seafood Salad With Garlic And Oil

Truth be told, I also really love it as a breakfast backdrop for eggs, kale, and avocado…

I don’t remember the last time I ate traditional rice. I never feel like I need it or miss it, especially when easy substitutes like this Lemon And Herb Cauliflower Rice are so easy to make. Is everyone jumping on the cauliflower rice bandwagon? It feels like everywhere I go it’s a side dish option… or maybe it’s just that since I’ve become such a fan of it I’m noticing it a lot more. It’s kind of like, which came first… the chicken or the egg?

I have had people tell me cauliflower rice is too hard to make. IT’S NOT HARD TO MAKE! It’s getting even easier to make because so many stores are selling the cauliflower already shredded into “rice” in plastic containers and in bags. But, if you need to make it out of an actual head of cauliflower, all you do is cut the head into big chunks, drop it in the food processor and pulse the machine ten to fifteen times. Done. Not so hard…

But, if you are like many of my friends who hate to spend any time in the kitchen, look around for the pre-riced version, because it really is much easier and faster to make than traditional rice. And to turn it into this Lemon And Herb Cauliflower Rice, all it takes is tossing stuff together in a bowl…

lemon and herb cauliflower rice

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a simple recipe with your name on it…  So CLICK HERE  to be taken directly into my calendar to sign up for your free phone consultation.

lemon and herb cauliflower rice

Here are some of the amazing healing ingredients in this lemon and herb cauliflower rice recipe:

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. One of the things I find most amazing about this cruciferous vegetable is it’s ability to help with age-related memory loss (My menopausal friends will appreciate this benefit!). It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification and with reducing inflammation. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels. This recipe uses zested lemon peel.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Parsley has been shown to reduce tumors in the lungs and to neutralize the effects of carcinogens, including cigarette smoke. It is high in vitamins A and C, and is good for your heart. This herb is also a natural breath freshener. So, if you have a chance to use more than a few sprigs as a garnish, go for it.

 

 

 

lemon and herb cauliflower rice

If you make this Lemon Herb Cauliflower Rice recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Lemon And Herb Cauliflower Rice
Author: 
Recipe type: side dish, cauliflower
Cuisine: paleo, whole30, vegan, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Here's a side dish to go with everything! You can make it as-is, or customize it with different flavors and ingredients to go with whatever you are serving... and it really is easy!
Ingredients
  • 1 head cauliflower (or 1 bag or pre-riced cauliflower)
  • sea salt and black pepper to taste
  • ½ cup vegetable broth
  • 4 scallions, sliced
  • zest of 1 large lemon
  • ¼ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped fresh parsley
Instructions
  1. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice.
  2. Heat the broth over medium heat, in a large skillet with sides, or a medium saucepan.
  3. Add the rice and cook, stirring often, until it is slightly tender, but not mushy, about 5 minutes.
  4. Remove the rice to a large bowl and stir in remaining ingredients.
  5. Serve with everything.
  6. Enjoy!

 

lemon and herb cauliflower rice

Vietnamese Meatball Bowls

These Vietnamese Meatball Bowls are deliciously Asian flavored… they will make you smile!

Vietnamese meatball bowls

Almost all meatballs are awesome. But these meatballs are extra awesome. They are made with pork and infused with some traditional Vietnamese flavors. They are bit-sized, juicy, mouth watering, amazingly flavorful meatballs. (I do realize how over the top that sounds, but I’m sticking with it…)

Almost all food tastes better when it’s turned into a “bowl”. If you haven’t yet jumped on the bowl bandwagon, don’t wait even another minute. A “bowl” is a complete meal served in… a bowl! It’s extra special because you get so many great flavors together in one place. And they are so easy to customize to reflect your own particular tastes.

One of my favorite food bloggers, Lindsay at Pinch Of Yum, posted her awesome recipe for Banh Mi Bowls With Lemongrass Meatballs. I found that recipe so inspiring that I created this recipe for Vietnamese Meatball Bowls.

This bowl has it all. It’s got deliciously moist pork meatballs. The meatballs are on top of spiced cauliflower rice. And crispy pea pods. And a few different kinds of peppers. And fresh aromatic herbs. It’s got so much flavor. And it’s grain-free and dairy-free. It’s paleo and Whole30 friendly. And, it’s easy to make. And it tastes great as leftovers the next day. Is that enough? I’m getting hungry again just writing this.

If you are looking for another great meatball recipe, try my Lamb Meatballs With Herbs And Kale recipe.

Vietnamese meatball bowlsVietnamese meatball bowls

Here are some of the great ingredients in this Vietnamese Meatball Bowls:

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy.

Lemongrass is great for lots of digestive issues; it can help with stomach pains and vomiting. It’s also good to include lemongrass in your diet when you have a cold and it’s been known to help people with arthritic joint pain.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

I use cauliflower for breads, crusts, rice… everything. It can be used in so many forms… and, it’s really good for you. In Chinese medicine we use it to aid in digestion and help with constipation. It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification. So, as far as I’m concerned, the more the merrier.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Mint is a Chinese herb called Bo He. It’s one of the best things to fight a cold, sore throat, or fever and it’s good for some abdominal pains too.

Vietnamese meatball bowls

Vietnamese Meatball Bowls
Author: 
Recipe type: bowl, meatballs, cauliflower rice
Cuisine: Recipe adapted from: Pinch Of Yum
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Moist and flavorful pork meatballs sit atop spiced cauliflower rice and are surrounded by crisp snow peas and peppers.
Ingredients
  • For meatballs:
  • 1 lb. ground pork
  • 1 Tbs lemongrass paste (or you can buy a jar of sliced lemongrass and mince it up really fine)
  • 6 garlic cloves, chopped
  • 1 Tbs sriracha
  • 1 Tbs liquid aminos (or substitute soy sauce or fish sauce)
  • 2 tsp cornstarch
  • For rice:
  • 2 cups cauliflower rice (buy it already riced or place one head of cauliflower florets in your food processor and pulse it just until it's like rice)
  • ½ tsp turmeric
  • sea salt and black pepper, to taste
  • 3 scallions, sliced
  • ½ cup vegetable or chicken broth
  • For the bowls:
  • fresh mint leaves, roughly chopped (I like about 2 Tbs for each bowl)
  • fresh cilantro leaves, roughly chopped (I like about 1 Tbs for each bowl)
  • pappadew peppers, sliced (as many as you like)
  • fresh pea pods or snap peas (as much as you like), briefly sauteed or steamed (they should still be crisp)
  • 1 hot red pepper, sliced (or more if you like things spicy)
  • 2 limes, zested and cut into wedges
  • 1 jar of pickled vegetables (I used pickled ginger carrots, but there are so many awesome varieties available).
Instructions
  1. Preheat your oven to 375°F.
  2. Line a baking tray with parchment paper.
  3. Combine all of the meatball ingredients in a large bowl. Mush it all together with your hands and form into small balls. Place the balls on the tray, so that they are not touching each other.
  4. Place the tray in the oven and bake 10 minutes. Turn the meatballs over and bake an additional 5 minutes, or until the meatballs are cooked through.
  5. Place the cauliflower rice in a pot with the turmeric, salt and pepper, and broth. Cook over medium-high heat, stirring often, until the rice is just softened a bit.
  6. Using a slotted spoon, divide the cauliflower rice among the bowls. Top with meatballs and surround with the remaining ingredients.
  7. Enjoy!

Vietnamese meatball bowls

Vegan Slow Cooker Stuffed Peppers

These vegan slow cooker stuffed peppers are so easy!

vegan slow cooker stuffed peppers

I have finally learned to love my slow cooker! Yup, it’s a red letter day. I always loved how easy it is to use it, but honestly, my food was really inconsistent when I used it. I would have to make a recipe many, many times before I finally got it right. I mean, dried out meat is pretty gross…

I feel like a lightbulb finally went off over my head: When I cook vegan food in my cooker, it’s almost always awesome. It’s funny how things work out; I’ve been trying to eat more and more vegan meals, and now my handy-dandy slow cooker has become my partner in crime.  And these vegan slow cooker stuffed peppers are so delicious, so simple, so satisfying, so filling, and so healing — OK, I know, too many adjectives… but, they really are awesome.

I was inspired to make this version of vegan slow cooker stuffed peppers when I saw Lindsay at Pinch of Yum, post her genius recipe.

Let me tell you, even if you think you don’t like vegan food, this recipe will change your mind. Nobody missed the meat at all when I served these peppers. They have a slight Mexican taste and are filled with beans and buckwheat and an amazing enchilada sauce. I sometimes get asked to suggest vegan foods to serve to non-vegans… this recipe now tops that list!

If you’re looking for another great slow cooker vegan recipe, try my Slow Cooker Vegetable Minestrone.

vegan slow cooker stuffed peppers

Here are some ways this recipe for slow cooker vegan stuffed peppers will heal you:

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

Buckwheat lowers blood pressure and cholesterol, and it’s high in fiber. And, because buckwheat is also high in magnesium, it is the perfect food to combat heart disease. I’ve been substituting buckwheat groats in recipes that call for pasta or rice, or even quinoa… it makes a great risotto, so try it!

In Chinese medicine, black foods are known as the best foods to strengthen the body and nourish the blood. We recommend them for many people who suffer from chronic lower back pain, knee pain and infertility. Black beans have the highest amount of antioxidants of any bean, they are high in fiber and are good for the heart.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Avocados are one of my favorite foods, both for their health benefits and because they taste great. In Chinese medicine, some practitioners recommend avocados to raise the sperm count. I like them because they are good for anemia, dry skin, palpitations and hot flashes due to menopause.

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

vegan slow cooker stuffed peppers

Vegan Slow Cooker Stuffed Peppers
Author: 
Recipe type: Slow Cooker, vegan, vegetarian
Cuisine: recipe adapted from: Pinch Of Yum
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
No one will miss the meat in these stuffed peppers. They are filled with Mexican-spiced beans and buckwheat, and they are awesome!
Ingredients
  • 4 large bell peppers, tops cut off and seeds cleaned out
  • 1 cup raw buckwheat groats (you can buy these)
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can refried beans (I used refried black beans, but choose what you like)
  • 1-1/2 cups mild enchilada sauce
  • 1 tsp chili powder
  • 1-1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 cup vegan pepper jack cheese (I tried a new soy-free one: "Follow Your Heart" brand, and it was awesome), shredded or thinly sliced
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, sliced
Instructions
  1. In a large bowl, combine the raw buckwheat groats, all of the beans, the enchilada sauce, chili powder, turmeric, garlic powder, and half of the cheese.
  2. Pour ½ cup of water into the bottom of your slow cooker.
  3. Fill the peppers with the stuffing mixture.
  4. Stand the stuffed pepper up in the slow cooker.
  5. Let the peppers cook on high heat for 3 hours.
  6. Open the cooker and sprinkle the remaining cheese onto the tops of the peppers. Cover and leave on the warm setting so the cheese melts. I left mine like this for about an hour.
  7. Remove the peppers to plates and top with avocado, cilantro, and lime slices.
  8. Enjoy!

vegan slow cooker stuffed peppers

Tomato And Herb Salad With Roasted Lemons

You need roasted lemons in your life! Try this tomato and herb salad with roasted lemons.

tomato and herb salad with roasted lemons

When I was in cooking school we used to roast citrus fruits a lot… lately I’ve been seeing this technique making a comeback in lots of blogs. The one that inspired me most is from Epicurious, so a big thanks to them! And, now that I tried it in this salad, I remember why it’s so good.

If I had to pick one word to describe this salad it would be: “bright”. Because it is. It’s bright in color and it’s bright in flavor.

I made it the other day to have for lunch. The day kind of got away from me (as it often does) and all of a sudden it was time for dinner. So, while I ate this as a salad, I cooked some gnocchi for Steve and tossed them with lots of this salad. And yes, now that’s his new favorite dish: Gnocchi with Tomato And Herb Salad With Roasted Lemons…

When you slice up lemons, sweeten them, add some herbs, and then roast them, the most amazing thing happens… the lemon peels take on the best flavor and texture ever! I know to a lot of people it seems weird to eat the peels of the lemons, but believe me, this recipe will make you a big fan. I like to eat the rinds of citrus fruits whenever I can — I like the taste and the nutritional benefit is awesome. My favorite lemonade recipe includes the peels, so if you want to try another lemon-peel recipe, try my Strawberry Whole-Lemon Lemonade recipe.

In this salad, I’ve used lots of fresh herbs because the really taste great with the tart lemons. I love a dish that begs for lots of fresh herbs… it kind of puts me in my happy place!

tomato and herb salad with roasted lemons

Aside from the delicious brightness of this salad, here’s why you should try it:

Lemon peels contain calcium, potassium and vitamin C. Lemons are good for your stomach, they help detoxify your body, they balance your pH and they act as an antibacterial. If you have a sore throat or a cough, go for lemons to make things better. Lemons are great for quenching your thirst, and, in China, many years ago, hypertension was treated by drinking tea made from lemon peels.

In Chinese medicine, we use tomatoes to aid in digestion and to help detoxify the body. They are also good to combat excess cholesterol, lessen inflammation and curb asthma. Tomatoes can also quench thirst, and they can help fight some kidney infections.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cilantro is also known as Chinese Parsley. It is good for the common cold, indigestion, and energy flow in the body. An old Chinese remedy for the common cold and even for measles was to drink cilantro and mint tea. Cilantro is one of those herbs you either love or hate; I’m a lover…

Mint is a Chinese herb called Bo He. It’s one of the best things to fight a cold, sore throat, or fever and it’s good for some abdominal pains too.

tomato and herb salad with roasted lemons

 

Tomato And Herb Salad With Roasted Lemons
Author: 
Recipe type: salad
Cuisine: recipe inspired by:Epicurious
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lemon, halved lengthwise, then thinly sliced and seeds removed
  • 1 Tbs sliced fresh sage leaves
  • 1 tsp coconut sugar
  • 1 Tbs extra-virgin olive oil
  • 1 lb multi-colored grape or cherry tomatoes, cut in half
  • ¼ cup thinly sliced red onion
  • 2 Tbs roughly chopped fresh mint leaves
  • 2 Tbs roughly chopped fresh cilantro leaves
  • For dressing:
  • 1 Tbs pomegranate molasses
  • ½ tsp allspice
  • 1 Tbs extra-virgin olive oil
  • sea salt and black pepper to taste
Instructions
  1. Preheat the oven to 325°F Convection setting, or 350°F regular bake setting.
  2. Boil the lemon slices in a small pot of water for 1 minute.
  3. Drain the lemon slices and toss them in a small bowl with the sage, coconut sugar, and 1 Tbs of oil.
  4. Spread the slices onto a parchment-lined baking sheet and put them in the oven for 15- to 20- minutes or until they start to brown.
  5. Make the dressing by whisking all of the ingredients in a small bowl.
  6. In a large bowl, toss the tomatoes with the onion, mint, and cilantro. Add the lemon slices.
  7. Toss with the dressing.
  8. Serve as a side salad or mix into a hot bowl of gnocchi for a real treat! Enjoy!

 

tomato and herb salad with roasted lemons