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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
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Recipe type: curry, comfort food, stew, soup
Cuisine: paleo, vegetarian, whole30, vegan, gluten-free, grain-free
Author:
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

Spicy Ground Turkey Pasta

This Spicy Ground Turkey Pasta is the perfect weeknight dinner — it’s so easy and so delicious!

spicy ground turkey pasta

I love spice. And because of this love, if you open my refrigerator and look on the door shelves, you’ll see a ridiculous variety of  different jars and bottles of various spice blends, sauces, and pastes. When I’m ready to cook, I unload this mass of ingredients onto my counter and I begin. This makes me sometimes think twice about making my favorite spicy dishes when I don’t have a lot of time to spend in the kitchen.

But, now… things have gotten way easier…

I found my new spice blend obsession: Ayoba-Yo Spice Blend.  It’s a rare thing for me to be willing to give up my trusted spice jars, but this spice blend is so good that I’ve been able to streamline my cooking so much. This single jar is a blend of sea salt, coriander, worcestershire powder, and black pepper. And, it’s flavorful enough to use on it’s own without adding a ton of other ingredients.

As an aside, I should tell you that Ayoba-Yo makes amazing bags of Biltong (which is their version of jerky). It’s soft and spiced perfectly and really is the perfect on-the-go Paleo snack.

This Spicy Ground Turkey Pasta is so simple to make. I made it this past Saturday morning, stored it in the fridge, and then we ate it later for dinner. It’s so good!

I added some Asian flavors to this pasta, because that’s the mood I was in. The addition of ginger, rice vinegar, and aminos, really complements the spice blend. Yum.

It would be just as easy to customize this pasta with Mexican, Italian, or Indian flavors. So many pastas, so little time…

I used a grain-free chickpea pasta for this dish (see the recipe below for details). Sometimes when I do this, my family is not too happy (they like traditional pasta better), but because of the spice blend, nobody could tell it was chickpea pasta! This is the mark of an awesome recipe.

spicy ground turkey pasta

Serve this pasta with my favorite Caesar salad, and you’ll be smiling from ear to ear!

spicy ground turkey pasta

Here are some of the amazing healing ingredients in this recipe for Spicy Ground Turkey Pasta:

Turkey is a healthy meat. Make sure you buy organic turkey for the highest nutritional benefits. Recent research has shown turkey helps lower the risk of pancreatic cancer; however I did read some research that suggests that if you eat the skin along with the meat, some of this value is reduced, so don’t eat too much skin — this recipe uses ground turkey so it has no skin involved… Turkey also has a great protein-to-fat ratio, so it keeps you feeling full with less potential for weight gain. It’s also rich in vitamins and minerals, especially vitamin B and selenium. And, in Chinese medicine, turkey is thought of as a qi-booster, so it can be good for low energy levels.

Coriander is the main ingredient of the Ayoba-Yo spice blend, and that’s a great thing because it’s so good for digestion.

Ginger is  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.

Ghee is a clarified butter that has had the milk solids removed and it is lactose free. And, it has the delicious taste of butter.  It has a high smoking point, and it doesn’t have to be refrigerated. I recommend buying organic ghee if possible. Ghee contains conjugated linoleic acid (CLA) which has been shown to lower the risk of heart disease.

spicy ground turkey pasta

Spicy Ground Turkey Pasta
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Recipe type: grain-free, gluten-free, nut-free
Cuisine: pasta, meat, simple, Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This spicy ground turkey pasta is a great quick meal with tons of flavor and tons of health benefits.
Ingredients
  • 8-oz pasta (I used a grain-free chickpea pasta), cooked al dente, and drained
  • 1 lb ground turkey
  • sea salt and black pepper
  • 2 Tbs extra-virgin olive oil, plus extra for drizzling at the end
  • 1 Tbs Ayoba-Yo spice blend
  • 1 Tbs tomato paste
  • 2 tsp grated fresh ginger
  • 1 tsp date or coconut sugar
  • 1 Tbs rice vinegar
  • 1 Tbs coconut aminos
  • 1 Tbs ghee
  • fresh basil leaves, for garnish
Instructions
  1. Heat 2 Tbs oil over medium heat in a large skillet.
  2. Add the meat, and stir, breaking up with a wooden spoon.
  3. Season with salt and pepper.
  4. When the meat is not pink any longer, add the Ayoba-Yo spice blend and the tomato paste, and cook, stirring, 3 minutes.
  5. Stir in the ginger, sugar, vinegar, and aminos.
  6. Reduce the heat to low and let simmer 10 mins.
  7. Remove from heat, and stir in the ghee and the cooked pasta.
  8. Garnish with fresh basil leaves and enjoy!

spicy ground turkey pasta

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
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Recipe type: soup, paleo, whole30, gluten-free, grain-free, dairy-free, nut-free
Cuisine: recipe gratefully adapted from: The Modern Proper
Author:
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

These 5 Chinese Herbal Teas Will Heal You

Healing yourself naturally is one of the nicest things you can do for your body. These 5 Chinese herbal teas will heal you. So, read on and see which ones you need right now.

10 teas you didn't know you should be drinking

Tea Is One Of Nature’s Best Medicines

I never used to be a huge tea drinker. I always thought it tasted like water and I didn’t find it satisfying. Ugh… what was I thinking? It wasn’t until I began practicing Chinese medicine that I fully began to understand the amazing benefits of healing teas.

When you learn to combine different tenets of the various healing modalities available, you can truly heal yourself with food, herbs, supplements… and teas. The combination of principles from western medicine, Chinese medicine, Ayurveda, and Mother Nature allows us access to everything the body needs. But, I know how hard it is to sift through all of this research and all of these ideas. And the last thing you need is more stress… but did you know that tea drinkers actually have less stress?

But, that’s what you have me for…

There are so many teas with so many healing super-powers that it was hard for me to choose my top five.  I tried to choose the ones I think will benefit most people and heal some of the most common health concerns. But, if you want more information for some of your more specific concerns, be sure to sign up for a free phone consultation with me and I’ll be happy to suggest a tea more specifically geared toward your needs… I love to do this!

I’m aware that some of these ingredients will be foreign to you. That’s okay. Trying new things is one of the things that keeps our minds and our bodies healthy. Don’t be hesitant to ask me any questions you have or to ask me where to purchase an ingredient you can’t find… just leave a comment below or CLICK HERE for a free phone consultation… can you tell how much I really want you to try these awesome healing teas???

Oh, and if you’re feeling a little more adventurous, try one of these Alternative Healing Hot Drinks For Tea Lovers.

Below, you’ll find a list of 5 Chinese herbal teas that will heal you. Really. From the inside out.

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Chinese Herbs Are Incredibly Healing — Which Ones Do You Need Now?

Pick your favorites from below. And then start your own relaxing tea drinking ritual to really heal yourself and relax. Read about How To Make The Perfect Cup Of Hot Tea At Home, and then pick your herbs below.

1. Honeysuckle (Jin Yin Hua)

10 healing teas you didn't know you should be drinking
The Why: This Chinese herb has traditionally been used for swelling and sore throats, but recently there’s been a lot of talk about it’s chemo-protective abilities.

The How: Take a handful of these dried flours, pour boiling water over them and let steep for about seven minutes. Drink it as is, or you can add honey or lemon.

Optional Combinations: If you are feeling like you are getting sick, steep some dried mint leaves along with the honeysuckle.

 

2.  Jujube Fruit (Da Zao)

10 healing teas you didn't know you should be drinking

The Why:  Da Zao is an amazing fruit.  Sometimes I eat them straight from the bag… but the healing power created by steeping them in tea is extraordinary. These Chinese dates give you energy, while simultaneously calming your mind. It’s good for when you are feeling weak and lethargic and also when you are feeling really irritable.  Caution: don’t use Da Zao if you are exceptionally bloated or have an intestinal parasite.

The How:  Using a sharp knife, make a few slits in 2 of the dates. Pour boiling water over them, let stand for 5 minutes, then drink up and eat the fruit when the water is gone.

Optional Combinations:  Put a few slices of fresh ginger into your water as it boils (let it boil for 15 minutes), and pour this ginger water over the Da Zao — this can be a great tea if you are feeling weak and a little out of sorts. Another thing I like to do sometimes is to add about a teaspoon of goji berries (Gou Qi Zi) to the dates and let them steep together. This super red tea is great for energy.

3. Chrysanthemum Flower (Ju Hua)

10 healing teas you didn't know you should be drinking

The Why:  This is a magical tea  for eye problems. If you have tired eyes, a stye, pink-eye, red eyes, etc., this is a tea for you. It’s also great if you are feeling week with low energy.

The How:  Boil some water and pour it over 5 or 6 of these beautiful dried flowers.  Let steep for about five minutes. If you have an active eye irritation, put a 3 or 4 flowers into a small ramekin and let it sit about 15 minutes. Soak a cotton ball in this mixture, then dab your eye with it. Soak the cotton enough so that you can squeeze some of the liquid into your eye, then close your eye and place the soaked cotton on the closed eyelid for about 10 minutes.  Repeat this a few times a day.

Optional Combination:  Add some goji berries (Gou Qi Zi) if along with the eye problem you also have a headache or dizziness.

4. Scallion And Ginger (Cong Bai And Sheng Jiang)

10 healing teas you didn't know you should be drinking

The Why:  The roots of scallions are a very powerful Chinese herb (Cong Bai). Fresh ginger is another powerful Chinese herb (Sheng Jiang). When you combine these two together in a tea, you have one of the strongest immune-boosting, cold-and-flu-busting potions available. This tea, will make your body sweat out the sickness. This works amazingly well at the first signs of sickness; if you are already a few days into the sickness, then this won’t work as well. Caution: do not use this tea if you have a fever.

The How:  Fill a small pot with about three cups of water. Cut up 2 scallions into 2-inch pieces, making sure you use the root (I know, this is usually discarded, but it’s the most important part of this healing tea). Slice up a finger of fresh ginger root — you’ll need about 6 quarter-size slices (no need to peel it). Add these cut up scallions and ginger to the water and bring it to a boil. Reduce the heat and simmer for 20 minutes. Strain into a large mug and drink it while it’s hot. It’s best to do this right before bed at night. Drink the tea, put on some warm clothing, including a sweatshirt with a hood and a pair of socks. Then get into bed and let the tea work it’s magic.  You will sweat; this is good. In the morning, take a shower to wash off all of the toxins, and you will feel so much better.

5. Reishi/Ganoderma (Ling Zhi)

5 Chinese Herbal Teas You Need Now

 

The Why:  Reishi mushrooms are a longevity superfood. They truly are incredible. They are good for sleep disorders, they help calm the mind, boost your immune system, and nourish your blood and qi. These mushrooms nourish your brain and help with memory. Recent research has show them to be effective at fighting cancer and at detoxifying your liver… so what are you waiting for?

The How:  These mushrooms are available in many different forms — capsules, tablets, powders, and teas. Have a cup of tea before bed and it will do you wonders. I suggest buying this in one of the now readily available powder elixir forms on line. All you do is pour some boiling water into a cup, stir in the elixir powder, and drink it up.  This is also good first thing in the morning. Sometimes I’ll brew a cup and then blend it up with a little coconut oil and ghee for a real boost of energy.

Chinese herbs are amazing. They are truly healing. And, if you combine them with the right food and supplements, you really have a powerful healing protocol. One of my favorite things to do is to introduce newbies to Chinese herbs because they help so much with so many things. If you’d like a free phone consultation, please go to my calendar now and pick a time slot that works for you. We can discuss herbs and food that will help whatever your concerns are. It’s only food — it’s not rocket science — together we can help you live your best life.

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Another article you may be interested in is: How To Fight Seasonal Allergies With Food And Herbs.

How To Fight Seasonal Allergies With Food and Herbs

You can fight seasonal allergies with food and herbs… and you can win this fight! You often hear me say that food is medicine… but food is also the best allergy medicine! Read more

Vegetable Noodle Lo Mein

vegetable noodle lo mein

I think vegetable noodles — of all kinds — are the new kale. Remember last year when kale was everywhere and in everything in every form? This year it’s veggie noodles. There are sweet potato noodles, zucchini noodles, squash noodles, beet noodles, carrot noodles and every other type of vegetable noodles you can imagine. To me, this is a great development. I can’t even look at a pasta recipe without mentally replacing the pasta with some type of veggie noodle or faux pasta. And I LOVE pasta… so my grain-free self is very happy. And, this vegetable noodle lo mein is the perfect recipe to try out your favorite type of veggie noodle. You can even mix it up and use a few different kinds here.

Confession time. My all-time favorite thing to do when I’m home alone for dinner is to order way too much Chinese food, sit on the floor, and eat it in front of the TV. I don’t mean I order a few too many containers. I mean I surround myself with a ton of white containers. I dig in with chopsticks — plates are forbidden — and I chow down.

And then I feel disgusting.

And bloated.

And a little sick.

But, wow, do the noodles and egg foo young taste so good going down…

But only on those rare occasions when I forget how sick I get from it, do I allow myself take-out Chinese food.

But — and this is a big but — I can cook myself Chinese food whenever I want, and feel just fine. And, let me just say, that this vegetable noodle lo mein tastes better than take-out. And there’s no bloating or nausea or self-loathing afterwards. Okay… so now I’m just being dramatic… I don’t think I’ve ever hated myself because I ate something I shouldn’t have… haha.

Anyway, I have to thank Michele at Paleo Running Momma for posting her awesome recipe for this type of lo mein, because her’s looked and sounded so amazing, that I just had to make it too!

When I am in full recipe creation mode, I peruse lots and lots of sources — yes this is how I get my jollies… Anyway, here’s a more traditional lo mein recipe from Jen Reviews.  I find that some of my clients  like to look at a traditional recipe, and then healthy-it-up a bit for their specific needs. If this is you, go for it, and don’t be shy about asking me any questions in the comments below.

And, if you want to try another great vegetable noodle recipe, try my Zoodles With Creamy Avocado Pesto.

vegetable noodle lo mein

vegetable noodle lo mein

Here are some of the great healing ingredients in this vegetable noodle lo mein:

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone. I used some butternut squash noodles in this lo mein.

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.

I love mushrooms. In Chinese medicine, mushrooms ARE medicine. They are herbs. They are one of the most healing foods around. In China, mushrooms have been used for many years as part of a natural cancer treatment. They are one of the best immune-boosting foods around. I used shiitakes in this recipe. Shiitake mushrooms are probably the variety of mushroom that I use most. I love the way they taste and they help lower blood pressure and cholesterol. These shrooms also promote healing and have been found to fight tumors. In Asia, shiitake mushrooms are often fed to a patient who has just had surgery to help the healing process.

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….

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.

Ginger is also a Chinese herb (Sheng Jiang). It’s especially good during cold weather 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. Ginger is also great for some digestive issues. 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).

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

In Chinese medicine, lamb is known to be the most warming meat. We recommend it for a lot of ailments caused by cold conditions. It’s great for some arthritic conditions, weakness, and back pain. Lamb also helps with insufficient lactation and impotence. I happened to have some leftover cooked lamb (from a doggie-bag in my fridge), so I cut it up and added it here. Feel free to add whatever you have in your fridge!

Coconut Aminos is used as a substitute for soy sauce. This simple ingredient is vegan, gluten-free, and it’s good for your heart, aids in weight loss, and helps strengthen your immune system.

vegetable noodle lo mein

Vegetable Noodle Lo Mein
Print
Recipe type: Asian, Chinese, paleo, whole30, vegetable noodles
Cuisine: recipe adapted from: Paleo Running Momma
Author:
Serves: 6
The next time you are in the mood for Chinese take-out, try this recipe. It tastes better than any take-out, it's grain-free, healing, and you will love it!
Ingredients
  • For Pork:
  • 2 boneless pork chops, sliced thin
  • 1 Tbs toasted sesame oil
  • 2 Tbs raw apple cider vinegar (I buy this one)
  • 1 Tbs coconut aminos
  • 6 oz butternut squash noodles
  • 2 Tbs extra-virgin olive oil
  • sea salt
  • ½ lb cooked lamb steak, sliced thin (optional -- you can use whatever leftovers are floating around in your fridge)
  • 3.5 oz shiitake mushroom caps, sliced
  • 1 red bell pepper, sliced
  • 2 heads baby bok choy, sliced
  • 6 garlic cloves, smashed
  • 1 Tbs grated fresh ginger
  • 6 scallions, sliced
  • a big fistful of spiralized carrots (or any other vegetable noodle you like)
  • 4 oz pea pods
  • ½ lb fettuccine (I used a grain-free almond fettuccine), cooked al dente
  • For Sauce:
  • ⅔ cup coconut aminos (you can buy this one)
  • ¼ cup toasted sesame oil (here's one)
  • 2 tsp tapioca flour (I like this kind)
Instructions
  1. Preheat the oven to 400°F.
  2. Combine the sesame oil, vinegar, and aminos in a small dish. Add the pork and set aside to marinate.
  3. Line a baking sheet with parchment paper and spread the squash noodles out on it.
  4. Drizzle these noodles with 1-Tbs olive oil and sprinkle with a little sea salt.
  5. Place the tray in the oven and bake for about 15 minutes or until they are just a bit softened, but not mushy.
  6. Meanwhile, heat a large skillet over high heat and add 1-Tbs olive oil.
  7. Remove the pork from the marinade and it it to the pan and stir until browned on all sides -- this will be fast.
  8. With a slotted spoon, remove the pork to a plate.
  9. Make the sauce by whisking all sauce ingredients together in a small bowl.
  10. To the pan, add the mushrooms, bell pepper, bok choy, garlic, ginger, carrots, scallions, and pea pods. Stir continuously until the veggies are softened a bit, but not overcooked. Stir in the sauce and continue stirring until it's hot and a bit thickened.
  11. Stir in the butternut squash noodles, lamb (or any other cooked leftover meat you are using), and the cooked and drained fettuccine into the veggies. Stir over low heat just until everything is warm.
  12. Enjoy!

vegetable noodle lo mein

Buckwheat Ramen Soup

buckwheat ramen soup

What is it about ramen that makes it so good that I will eat it even on a hot summer day? I mean, usually, if you told me I was going to have hot soup for dinner in August, I’d run the other way. But not with ramen. It’s just so good! And this buckwheat ramen soup is one of my all-time favorite recipes.

I like to eat grain-free whenever possible. I also love pasta and noodles of all kinds. Now, I could make this soup using all different types of vegetable noodles, like zucchini, carrot, parsnip, etc. This recipe from feedfeed is awesome if you want to give the veggie noodle ramen a try. The buckwheat ramen noodles that are available in stores now are amazing, so I say give this a try! It’s close to real, authentic ramen noodles.

Oh, and in case you’re wondering, buckwheat (despite its name) is not a grain, it’s a seed. So, it’s like hitting the jackpot with these packaged noodles.

The other day, my niece was coming over for dinner. I didn’t give this dinner any thought at all during the day. Then, all of a sudden, at about 4pm, I realized I better make sure I have the ingredients to make something. Anything edible would do. I looked in my pantry, and saw a package of buckwheat ramen noodles. And, I have to tell you that even though it’s hot here in New York in August, nobody complained — it was the perfect dinner.

I served the hot bowls of ramen with cold old-fashioned tomato sandwiches. Can I just say, this was an amazing dinner. So, I’m telling you that you have to make this buckwheat ramen soup. And soon. Don’t wait til winter.

And, if you want another great summer noodle dish, try my recipe for Szechuan Zoodles.

buckwheat ramen soup

There are a bunch of great healing ingredients in this buckwheat ramen soup:

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. Buckwheat is a seed, not a grain, so no inflammation here!

Ginger is a Chinese herb (Sheng Jiang). It’s especially good during cold weather 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. Ginger is also great for some digestive issues. 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).

In Eastern medicine, bok choy is used to quench thirst, aid digestion, prevent constipation and treat diabetes. It is rich in vitamin C, beta-carotene, folate and fiber. And there are only 20 calories in one cup of Bok Choy. So, it’s good for you, it’s easy to prepare, and it tastes good.

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 capsaicin. Capsaicin 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. I used a hot pepper sauce in this recipe (Sriracha) and I added some sliced jalapeños at the end — do whatever makes you happy!

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….

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.

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! 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!

buckwheat ramen soup

Buckwheat Ramen Soup
Print
Recipe type: soup, ramen, lunch, dinner, main course
Cuisine: Asian, vegetarian, grain-free, dairy-free, gluten-free, healthy
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Buckwheat ramen noodles are genius! This ramen soup has everything you want, but none of the usual grains or gluten. This is comfort in a bowl... and so healthy!
Ingredients
  • 4 eggs, boiled for 5 minutes, then cooled in ice water for awhile, then peeled and cut in half
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt
  • 3 garlic cloves, sliced
  • 1 Tbs yellow miso
  • 1 tsp grated ginger
  • ½ tsp sriracha sauce
  • 7 cups vegetable broth
  • 1 Tbs white vinegar
  • 1 large head of bok choy, cut into ½-inch wide strips
  • 3 Tbs liquid aminos
  • 1 cup shredded or spiralized carrots
  • 3 buckwheat ramen noodle cakes
  • 1 jalapeno pepper, sliced (optional garnish)
Instructions
  1. In a large soup pot, heat the oil over medium heat and add the onions. Sprinkle with a little sea salt.
  2. Saute about 5 minutes, or until the onions start to brown.
  3. Add the garlic, miso, and ginger. Cook, stirring about 1 minute.
  4. Stir in the sriracha and cook for about 30 seconds.
  5. Add the vinegar, and use it to deglaze the pan, scraping up any bits from the bottom of the pan.
  6. Add the broth, bok choy, carrots, and aminos.
  7. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the bok choy is slightly tender, about 15 minutes.
  8. Turn the heat back up to medium-high and add the buckwheat ramen noodles, poking them with a fork or tongs to break them up. Cook, stirring occasionally, just until the noodles are al dente (about 4 minutes). NOTE: Do not overcook these noodles, or they may become gummy!
  9. Ladle the soup into bowls, and top each bowl with 2 egg halves and a few slices of jalapeños.
  10. Enjoy!

buckwheat ramen soup

Pineapple Protein Smoothie Bowl

pineapple protein smoothie bowl

The first time I made this pineapple protein smoothie bowl it was a bright summer day.  Ah, I remember it well — shining sun, warm breeze, still daylight when it was time for dinner…  Today, it’s much different.  It’s cold and dreary. And raining. And it’s dark at 4:30. And everyone around me has a cold and a sore throat. I mean, there are tissues everywhere… yuk.

So, I did what I love to do — try to make everything and everyone better with food. That means making dishes with turmeric and ginger and some of my awesome Chinese and Ayurvedic supplements.  But honestly, I was starting to have a hard time making the sickies eat so much soup.  I figured if I went in the opposite direction, maybe it would work.  I took my original recipe for this smoothie bowl and I added some magic.

And, by magic I mean ginger and camu camu powder. These are ingredients that I love to put in my shakes and they worked healing wonders in this beautiful smoothie bowl. The products I used were new ones (and because I like full-disclosure, I will tell you that I received these 2 ingredients free in exchange for my opinion on them) and I loved them.  Anthony’s Goods thought I might like some of their organic products. I offered to try the ginger and the camu camu — so I’m here to tell you that both are awesome.  I can’t wait to try more because sometimes it’s challenging to find all of these supplements in organic versions.  See the ingredients below for a full description of why camu camu and ginger are so good this time of year!

I just love food that lets you be creative. Okay, if I’m being completely honest, I think you can be creative with any food. Yes, any food! I had a cooking instructor who used to say: “It’s not rocket science; it’s only food,” and I agree completely. I mean, what’s the worst that happens — something isn’t completely delicious? Well, anyway, the point I was trying to make is that one of the great things about smoothie bowls is that they beg for creativity. So, you should make them exactly as you like them.

There’s something about the taste of a fresh pineapple that just screams summer. I’ve been on a real fruit kick lately, so instead of my usual chocolate-based smoothies in the morning, I’ve been gravitating towards fruit-based concoctions. So, this smoothie bowl is made with lots of fresh pineapple and is topped with lots of luscious fruit and berries… Sometimes when I make it it’s a little thicker than others, so if your seems thin for a bowl, then just pop it in the freezer while you get your toppings together (or, you always have the option of putting it in a glass).

When I make my chocolate smoothies for breakfast, I generally put a bunch of protein in it to keep me full until lunch. For some reason, when I use fruit, I don’t think along the same lines. So, with this smoothie bowl, I made a conscious effort to create something that was more filling than a bowl of fruit, and it worked out deliciously. I made extra for my daughter, who decided she wasn’t in a smoothie-kind-of-mood and wanted eggs instead, but I stored the extra in the fridge and happily ate it the next morning.

This amazing pineapple protein smoothie bowl is so easily customizable to your personal taste. The second day I had it, I topped it with handfuls of pecans and toasted coconut… this was awesome!

For another awesome smoothie bowl recipe, try my Cherry Berry Smoothie Bowl.

pineapple protein smoothie bowl
pineapple protein smoothie bowl

These are some of the great ingredients I put in my smoothie bowl:

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

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).

Camu Camu is a plant-based powder that has the ability to boost your immune system and balance your mood. It has a large amount of vitamin C, can reduce inflammation, and can help improve mental clarity.

I love to add bananas to smoothie bowls; they offer a great natural sweetness and a nice creamy texture. Bananas are good for your intestines (an old Asian remedy was to eat a banana every day to relieve hemorrhoids) and your lungs, and they even help relieve the effects of overindulging in alcohol.

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.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body. I buy pumpkin seed protein in powder form because it’s a great easy way to add protein to my shakes and smoothies without adding any extra sugar. (See the recipe below for where to buy it.)

Peaches moisten the body; they can alleviate a dry cough, help with dry mouth, and can be good if you are experiencing constipation. There is a Chinese herb that is made from the peach kernel (Tao Ren). This herb is great for constipation and some menstrual problems. Isn’t it great when something so delicious is also so healthy?

Bee pollen is considered one of the most nutritious substances you can put in your body. It is higher in protein than anything animal-based and it contains an amazing amount of amino acids. It’s good for your energy, your skin, your breathing and your allergies. Add a spoonful to whatever you can. I know there are differing opinions as to whether bee pollen is vegan; so if you would prefer to leave it out, that’s just fine.

Raspberries are an anti-aging fruit. They are great for men who are experiencing frequent urination and for men and women with vision issues. They have anti-cancer and anti-inflammation properties. In Chinese medicine, raspberries are an herb called Fu Pen Zi. This Chinese herb is prescribed for impotence, premature ejaculation, poor vision, and frequent urination. Raspberries are great for you, but if you are experiencing difficulty urinating, that’s when this berry should be avoided.

All berries are good for you and contain antioxidants. As a general rule, the darker the color, the more antioxidants, making blackberries even better than other berries at fighting cancer and other illnesses. Blackberries also can help relieve intestinal inflammation and diarrhea, and they are good for your skin. And, even more importantly, they taste great…

pineapple protein smoothie bowl

Pineapple Protein Smoothie Bowl
Print
Recipe type: smoothie bowl
Cuisine: smoothie, breakfast, summer
Author:
Prep time:
Total time:
Serves: 2
A creamy pineapple and banana base is the perfect vehicle for so many healthy and fresh and delicious toppings... best breakfast ever!
Ingredients
  • 1 whole pineapple, cut into chunks
  • 2 frozen bananas (I peel bananas when they turn brown and then store them in the freezer)
  • ½ tsp turmeric (Here's a good one)
  • 2 Tbs pumpkin seed protein powder (I like this one)
  • 1-1/2 tsp camu camu powder (I got mine here)
  • 1 tsp organic ground ginger (I got mine here)
  • Optional toppings:
  • sliced fresh peaches
  • bee pollen granules (I have this one)
  • fresh raspberries
  • fresh black berries
  • organic toasted coconut flakes (I bought some sweetened with coconut sugar)
Instructions
  1. Put the pineapple, frozen bananas, turmeric, and protein powder into your blender. (I used my Vitamix so it was pretty quick...). Blend until smooth.
  2. If you want your smoothie bowl thicker, pour this mixture into bowls and pop them in the freezer while you are readying your topping.
  3. Top with whatever toppings you like.
  4. Enjoy!

pineapple protein smoothie bowl

Thai Salad With Spicy Peanut Dressing

This Thai Salad With Spicy Peanut Dressing contains hemp seeds which, among other things, are great for combatting hot flashes!

thai salad with spicy peanut dressing

Many moons ago, I used to work down by Chinatown. There were so many great Chinese restaurants for lunch but my favorite place to frequent was an awesome (although kind of dirty…) Thai restaurant that was a stone’s throw away from the courthouses. All of us Legal Aid Lawyers used to go there. It was cheap and delicious and close. I remember loving the Thai Salad With Spicy Peanut Dressing. I’ve tried to re-create it a few times and have had okay results but nothing that was as good as I remember being served at that restaurant.

Until now.

I wish I could take the credit for figuring out the awesome flavors in this dressing, but the credit goes to Jessica at jessicagavin.com. I made a few tweaks to the recipe to suit my needs (like adding hemp seeds to combat my hot flashes), but the original recipe is all Jessica’s.

I used kale, cabbage, carrots, herbs, and hemp seeds in the salad. You can use whatever you like. But don’t forget the nuts. I know traditionally this salad is made with chopped peanuts in the dressing, but I used cashews in the salad too… this really is an awesome salad!

Any salad that has a spicy and creamy dressing is pretty good in my book. But this Thai salad with spicy peanut dressing really takes it to another level. Maybe it’s because peanut butter is a real treat for me because I almost never allow myself to eat it. Maybe it’s because sriracha is awesome. I guess it really doesn’t matter why it’s so good… just try it, okay?

thai salad with spicy peanut dressing

Here are some of the healing ingredients in this salad:

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.

Ginger is actually a Chinese herb (Sheng Jiang). It’s especially good during cold weather 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. 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).

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is also 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….

Hemp seeds are a superfood. They are high in protein, easily digestible, and contain a full complement of amino acids. They contain disease-fighting phytonutrients that are good for your blood, immune system, tissues and skin. Hemp contains a specific fatty acid that acts as a powerful anti-inflammatory. It also helps balance hormones, making it a great choice to fight the symptoms of PMS. This super seed is also good for your liver and your brain.

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.

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. My cheat for this recipe was that I bought this kale already shredded and washed at the market. 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 don’t like the if the kale is raw). 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.

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.

Cabbage helps control a cough and lessens the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and can lesses hot flashes. I like to use a mix of green and purple cabbage whenever I have both on hand, so you get the benefits of the green cabbage that I just mentioned, plus you get the benefits of purple cabbage — my favorite of which is that it’s a good stress reliever.

Thai Salad With Spicy Peanut Dressing
Print
Recipe type: salad, side dish, dressing, Thai, paleo, vegan, vegetarian
Cuisine: recipe adapted from: jessicagavin.com
Author:
Prep time:
Total time:
Serves: 4
This dressing is amazing! I made the salad out of kale and cabbage and carrots and so much more, but feel free to use the dressing on whatever you like!
Ingredients
  • For dressing:
  • ⅔ cup peanut butter (preferably organic)
  • juice of 1 large lime
  • 6 Tbs pure maple syrup
  • 2 Tbs white vinegar
  • 3 Tbs liquid aminos
  • 2 tsp toasted sesame oil
  • 2 tsp sriracha
  • 1 tsp chopped fresh ginger
  • 2 garlic cloves, chopped
  • 2 Tbs water
  • For salad:
  • about 3 cups thinly sliced kale leaves
  • red and green cabbage, thinly sliced
  • ⅓ cup fresh mint leaves, roughly chopped
  • ¼ cup fresh cilantro leaves, roughly chopped
  • ¼ cup hemp seeds
  • ¼ cup organic peanuts, chopped
  • ¼ cup raw cashews, chopped
  • ½ cup shredded carrots
  • 3 scallions, sliced
Instructions
  1. Combine all of the dressing ingredients in a blender and whiz until really smooth.
  2. Combine all salad ingredients in a large bowl. Toss or drizzle with dressing.
  3. Enjoy!

thai salad with spicy peanut dressingthai salad with spicy peanut dressing

Healing Slow Cooker Chicken Soup

healing slow cooker chicken soup

I make some form of a healing soup every time anyone says they feel they might be getting sick. So, last week when Steve was past the point of “almost” getting sick — I mean way into the multi-tissue phase of a cold, I brought out the big guns and made this healing slow cooker chicken soup.

Usually when I make chicken soup, I let it simmer on the stove and go about my business. This time, I just didn’t have the time to stay in, so I broke out the slow cooker. And let me tell you, not only is this soup delicious, but this healing slow cooker chicken soup really lives up to its name! Steve had a bowl that night for dinner, then another for breakfast (this surprised me because, although I would easily do this, I was shocked that he actually ate soup for breakfast), and then again for dinner. This stuff really is better than any cold medicine you can buy.

I like to use bone broth instead of traditional stock or broth whenever I make my soups. This really amps up the healing benefits. Read my article on the 5 Reasons You Need To Add Bone Broth To Your Diet. This info will turn you into a bone broth fanatic too!

This is not you mother’s chicken soup. The broth is filled with garlic and ginger and scallions — a whole arsenal of germ and bacteria fighting warriors! I used lots of veggies (I even substituted turnips for potatoes), kicked it up with some Chinese herbs, and made it paleo-friendly by using zucchini noodles instead of traditional pasta.

This healing slow cooker chicken soup is so easy to make, so potent, and so delicious, you’ll never so back to your mother’s soup… ssshhhhh, don’t tell mama….

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 healing soup recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

I’ve also got a new FREE ebook for you:

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Download your free copy of my Optimized Athletic Performance Food Plan ebook now!

And, now that fall is just about here, you should also make my Butternut Squash And Apple Soup!

healing slow cooker chicken soup

Here are some of the amazing things this soup does:

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…

Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus.  You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.

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….

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.

GingerChinese herb (Sheng Jiang). It’s especially good during cold weather 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. 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).

Turnips are great for indigestion. They help relieve that horrible bloated feeling we all get sometimes and they reduce excess gas and diarrhea. Research shows that turnips contain a substance that may reduce your risk of colon, prostate, and lung cancer. These bulbous vegetables contain a good amount of vitamins B and C and they provide calcium and potassium, and they can help your cough. In Chinese medicine turnips (wu jing) are known to help reduce inflammation and phlegm.

Dill is considered a chemoprotective herb that can help neutralize some carcinogens and it’s also an antibacterial herb.

Zucchini cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.

healing slow cooker chicken soup

If you make this Healing Slow Cooker Chicken Soup 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.

Healing Slow Cooker Chicken Soup
5.0 from 3 reviews
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Recipe type: paleo, whole30, gluten-free, dairy-free, grain-free
Cuisine: soup, one-pot meal
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This soup really lives up to its name. Make a pot of this when you are feeling sick and let the healing begin! It's filled with garlic, ginger, scallions and other healing ingredients.
Ingredients
  • 2-1/2 lb. bone-in, organic chicken thighs (about 6 thighs)
  • 1 qt chicken bone broth
  • 2 cups water
  • 2 medium onions, diced
  • 2 turnips, peeled and diced
  • 3 celery stalks, sliced
  • 3 carrots, peeled and sliced into thick slices
  • 3 large (or 6 smaller) garlic cloves, smashed
  • 5 slices of peeled ginger (about ¼-inch thick)
  • 3 scallions, sliced (add the roots of the scallions too)
  • 1 Tbs fresh dill, chopped (use more if you like)
  • sea salt and black pepper to taste
  • 2 cups zucchini noodles (use a spiralizer or a vegetable peeler, or buy them pre- "zoodled")
Instructions
  1. Add all ingredients, except zucchini, to the slow cooker.
  2. Cook on high heat for 4 hours.
  3. Remove the chicken to a plate and remove the meat from the bones.
  4. Discard the bones and add the chicken back into the soup.
  5. Add zucchini and cook for another 30 minutes.
  6. Ladle into bowls and let the healing begin.
  7. Enjoy!

healing slow cooker chicken soup