Recovery Herbal Chicken Soup

1 Feb 2015 Recipes & Home Remedies

This is classically what mothers cook for their daughters who just gave birth. The soup is very nourishing. It tonifies both blood and qi. It helps the body to recover faster after big events such as giving birth, athletic events or recovering from an illness. You can take it long term and eat it everyday. For postpartum, it is traditionally given for 40 days so new moms have the energy to produce breast milk and recover from childbirth.

Postpartum depression in Chinese Medicine in considered to be a function of blood loss. The ingredients in this soup work together harmoniously to give you more energy.

You find all the ingredients at an Asian supermarket. We have ready made packages also at our clinic that can be shipped directly to you.

INGREDIENTS:

  • 1/2 lb dried ginger
  • 1 gallon of rice wine
  • 2 gallons of water
  • 1-2 black chickens
  • 5 lbs. chicken bones or chicken feet (wrapped in cheesecloth)
  • 1 cup  dried red dates
  • 1/2 cup dried goji berries
  • 3/4 cup dried longan
  • 2 oz. dried snow fungus
  • 3 oz. black wood ear mushrooms

This recipe is adapted from Mama Tong Soup. If you live in the Bay Area, you can get ready made soup delivered to you via the Good Eggs community. Their website has beautiful pictures of ingredients and recipes:

http://mamatongsoup.com/recipes/#/herbal-chicken-soup/

-Yoevita

Turmeric

1 Feb 2015 Recipes & Home Remedies , ,

TurmericIn India, turmeric has been used traditionally for thousands of years. It is popular in culinary use throughout Asia for centuries and many of you may already know that this plant is one of the key ingredient of curries. But did you know turmeric has long been used as a powerful anti-inflammatory in both Chinese and Indian herbal medicine treatments?

Turmeric is slightly bitter with a warm and peppery flavor that has a rich orange color and is shaped like ginger. One of the key components in turmeric is curcumin which has powerful anti-inflammatory effects and acts as a strong antioxidant. Studies have shown insight into the mechanisms behind curcumin’s protective effects against Alzheimer’s disease.

According to Pharmacology and Applications of Chinese Materia Medica and Chinese Herbal Medicine Materia Medica, in laboratory animal studies, turmeric has been shown to:

  • reduce blood lipids
  • improve blood circulation to the heart
  • lower blood pressure
  • reduce platelet aggregation
  • increase bile formation and secretion
  • reduce inflammation
  • alleviate pain
  • stimulate uterine contraction

Turmeric is especially effective when treating pain syndrome, including pain in the chest and hypochondriac region, amenorrhea with abdominal pain and injury pain. When patients have chest congestion due to stress or PMS for women before menses, herbal formula contains turmeric is used to relieve symptoms.

Here is quick way on how to prepare your own turmeric tea:

  • Boiling water
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 tb of organic honey

JANUARYturmeric photo copyTumericmix them together and drink once a day and make sure your source of turmeric is organic.

Enjoy!JANUARYturmeric photo copy

Coffee Body Scrub

17 Dec 2014 Recipes & Home Remedies

2 Cups coarsely ground coffee

½ cup raw sugar or sea salt

2-3 tablespoons massage oil (we like a local blend called Cramp ease)

Mix all ingredients together. Take a hot shower or bath to open pores. Using Wide Circular motions, rub the coffee exfoliant onto your skin with strong even pressure. Shower off and pat skin dry and apply a thin layer of your favorite lotion or follow with olive or coconut oil.

Recipes courtesy of www.safecosmetics.org/

Gluten Free Chocolate Ginger Cookie

20 Nov 2014 Recipes & Home Remedies

Ingredients (makes 2 dozen)

– 1/2 – 1 cup semisweet chocolate chips or 1/4″ chocolate chunks

– 1 1/2 cups brown rice flour

– 1/2 cup potato flour

– 1/4 cup tapioca flour

– 1/8 tsp xanthan gum

– 1 1/4 tsp ground ginger

– 1 tsp ground cinnamon

– 1/4 tsp ground cloves

– 1/4 tsp ground nutmeg

– 1 Tbsp cocoa powder

– 8 Tbsp (1 stick) unsalted butter or Earth Balance

– 1 Tbsp freshly grated ginger

– 1/2 cup dark brown sugar, packed

– 1/2 cup unsulfured molasses

– 1 tsp baking soda

– 1/4 cup granulated sugar

 

Line two baking sheets with parchment paper to prevent overcooking the cookie bottoms.  Heat oven to 325 degrees.

In a medium bowl, mix together flours, xanthan gum, ground ginger, cinnamon, cloves, nutmeg and cocoa powder.

With an electric mixer in a separate bowl; beat together butter and grated ginger until whitened, about 4 minutes.  Add brown sugar; beat until combined.  Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.  Beat half of flour mixture into butter mixture.  Beat in baking soda mixture, then add the remaining half of flour mixture.  Mix in chocolate.  Turn dough out onto a large piece of waxed paper.  Pat or roll dough out to about 1 inch thick; wrap dough with waxed paper.  Refrigerate until firm, about 2 hours.

Pour granulated sugar into bowl.  Roll dough into 1 1/2 inch balls, dip in granulated sugar.  Place balls on parchment lined baking sheets, sugared side up.  Bake until the top surface cracks slightly, about 10-12 minutes.  Let cool 5 minutes before transferring to a wire rack to cool.

Mushroom and Pepper Mini Quiches (eggless)

14 Oct 2014 Recipes & Home Remedies , , ,

Makes 15 mini quiches

This recipe can be made in muffin tins as crustless or follow this pie crust recipe.

Pie Crust:

1 cup flour
½ cup Good Earth Buttery spread
4 T ice water

Quiche Mix:

2 tsp olive oil
1 pint fresh sliced mushrooms or 4 oz can
1 cup chopped red or green bell pepper
1 cup chopped onion
2 cloves garlic, minced
1 ½ tsp tahini
24 oz firm tofu rinsed drained and crumbled
1 tsp salt
1 T chicken-style seasoning or dry chicken broth
2 T nutritional yeast
1. PREHEAT oven to 375 degrees.
2. HEAT oil in medium skillet. Sauté mushrooms, peppers, onions and garlic for about 4 minutes. Add tahini and mix well.
3. COMBINE remaining ingredients in large bowl, then mix in cooked vegetables.
4. FILL each well of greased mini muffin tin with ¼ cup of mixture and press down to pack ingredients.
5. BAKE for 25 minutes until edges are golden brown.

Modified from a Vibrant Life magazine recipe.

Vegan Quinoa Chili

21 Aug 2014 Recipes & Home Remedies , ,

1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small shallot, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
½ large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans fire roasted diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, garlic powder to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Directions:

1. In a medium saucepan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the shallots and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery and peppers. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with the following chili powder, garlic powder, cumin, salt, and black pepper to taste. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, and crackers, if desired. This chili freezes well.

Based on a recipe from two peas in their pod: www.twopeasandtheirpod.com shared by a wonderful In Health Clinic Patient.

Safely Grilled Baby Back Ribs

16 Apr 2014 Recipes & Home Remedies

 INGREDIENTS:
2 whole racks of beef baby back ribs, membrane removed
Your favorite dry rub, or you can mix together this fantastic one:
8 Tbsp. packed brown sugar
2 Tbsp. salt

1 Tbsp. chili powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper to taste
1/2 tsp. paprika
1/2 tsp. Old Bay seasoning
1/2 tsp. dried thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder

Place each rack of ribs on a piece of heavy-duty aluminum foil shiny side down. Rub the ribs generously with your dry rub mix.  Wrap the ribs tightly in the foil and refrigerate for 8 hours or overnight. When you are ready to cook, preheat the oven to 250 degrees F. Place the foil- wrapped ribs on a baking sheet and cook for 2 1/2 hours. Carefully unwrap the ribs and ready your BBQ grill. Place your ribs on the grill using safe grilling techniques—indirect cooking, drip pan and low cooking temperature—and slather with your favorite BBQ sauce. Grill until the sauce begins to bubble and turns just a shade or two darker.

Avoiding the Dangers of Summer BBQ!

16 Apr 2014 Recipes & Home Remedies , , ,

 Summer is in full swing and there is nothing more all-American than a good outdoor barbeque! But before you fire up those coals you should be aware that recent research by the National Institute of Health has discovered two cancer-causing byproducts associated with barbecuing red meat, poultry, lamb, pork, and fish.

  1. The first is a carcinogen called heterocyclic amines (HCAs). HCAs are formed when meat is overcooked or char-grilled.
  2. The second carcinogen associated with barbecuing is polycyclic aromatic hydrocarbons (PAHs). PAHs are formed when fat drips onto the coals or a hot surface and are transferred to the food via the smoke. They can also form directly on the food when it is charred.

But don’t throw out that BBQ grill! Instead, follow these simple safety tips so you and your family can enjoy a healthy barbecued dinner.

  • On a charcoal grill, push the coals to the sides and place a drip pan in the empty area under your food to prevent flame-ups. Make sure to cook at a lower temperature and with the lid closed. The coals shouldn’t be flaming. Cook when they are glowing and have a layer of gray ash on the top.
  • On a gas grill, use only the outer burners. Cook food in the center above a drip pan with the lid closed using the lowest temperature possible.
  • Cut down on the amount of meat you cook and instead choose more fruits and vegetables like peaches, nectarines, portabello mushrooms, zucchini, tomatoes, corn, and bell peppers. When cooking meat, make sure to trim the fat to reduce the chance of flame-ups.
  • Use the lowest temperature to cook your food thoroughly. Keep the grill rack as high as possible to keep the food further from the heat source. Use a meat thermometer so the meat doesn’t stay on the grill any longer than necessary.
  • Flip food frequently to avoid charring. Use a spatula instead of stabbing it with a fork which will allow fat to drip onto the coal.
  • Use a drip pan and keep water in a spray bottle to quickly put out flame-ups.
  • Marinating food has been shown to reduce the formation of cancer-causing substances. The ingredients (especially vinegar) in marinades can actually protect the meat and reduce the chances of carcinogenic compounds forming.
  • When you are done cooking, clean any oil or grease off your grill by turning up the heat to high and closing the lid for about 10 minutes. Then use a grill brush to clean the grates.

Still concerned? The best way to deal with these warnings is moderation. Use safe grilling techniques and limit your barbecued dinners to two or three times a week.

How to properly Cook with Oil

16 Apr 2014 Recipes & Home Remedies, Tips & Tricks , , , , , , , , ,

Oil 

The word “oil” often brings negative connotations associated with fats that are in foods.  However, we need to recognize that there are both good and bad oils and good and bad fats.  A good oil or fat may start out healthy but may become unhealthy when we use it or cook it the wrong way.  Our general instincts may be to avoid fats. But when armed with a little knowledge, you can choose healthy oils and fats and use them to maximize health benefits.  Remember: If the oil goes beyond its smoke point, it will lose the health benefits so pay close attention to temperatures!

Oil
Smoke point & Suggested Use
Flavor
Health Benefits
Avocado Oil 520° High Heat sautéing, dressing and dip Green color and delicate avocado taste Lower blood pressure & boosts absorption of antioxidants
Rice-Bran Oil 490° High Heat pan frying and sautéing Mild flavor lets food flavor stand-out Lowers Cholesterol & potential anticancer agent
Grape seed Oil 425° good for baking & high-heat sautéing Very neutral High in Vitamin E & omega 6 fatty acids
Macadamia-Nut Oil 450° Medium heat.
Stir frying & vinaigrettes		 Subtle macadamia nut taste best with Asian dishes More oleic acid than olive oil           (fatty acid)
Sesame Oil 350° Medium heat good for baking & marinades Sweet nutty taste Keeps cholesterol & blood sugar low
Coconut Oil 325° Medium heat baking & sautéing Distinct coconut flavor Lauric acid good for cholesterol levels also antiviral & antibacterial
Walnut Oil 320° Medium heat good for drizzling over cooked vegetables Savory with slight walnut flavor. Rich in Melatonin a sleep regulating hormone
Roasted Pumpkin-Seed Oil 250° Low heat works for salad dressing Smoky and earthy Heart healthy fatty acid, & eases symptoms of prostate enlargement
Extra Virgin Olive Oil 300° but varies with company Distinct Olive oil flavor Immune boosting, antibacterial & anti-fungal

Vegan Potato Leek Soup

2 Dec 2013 Recipes & Home Remedies ,

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (1 lb.), peeled and cut into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup or cool slightly and use a traditional blender.  Blend the soup with the fresh rosemary leaves until smooth and free of chunks.

6. Warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Recipe by Care2make.com

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