RECIPES

Kale with Tomatoes and Adzuki Beans (Vegan option, GF, Dairy-Free option, Grain-Free)

2 tablespoons extra-virgin olive oil, divided

1 pint grape tomatoes

3 tablespoons balsamic vinegar

2 bunches lacinato (black) kale (1 lb total), thick center ribs removed, leaves cut into 2 in pieces

1 (15 oz) can adzuki beans, rinsed and drained

1/2 cup shredded vegan or regular Parmesan cheese

Fresh ground Pepper and Sea Salt

• Heat 1 tablespoon of oil in skillet on medium heat. Add tomatoes and cook until they blister and start to blacken a bit (about 10 minutes).

• Add the vinegar, kale, and beans. Cook until kale just wilts (30 seconds).

• Transfer the mixture to a bowl, season with salt and pepper. Stir in the Parmesan.

Good for: aiding digestion, reducing swelling, stopping vomiting, boosting heart health. Adzuki beans are a great source of vegan protein.

White Bean and Kale Soup (Vegan, Dairy-Free, GF, Grain-Free, Nut-Free)

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 small carrot, peeled and chopped

1 celery stalk, chopped

Sea Salt and Ground Black Pepper

2 garlic cloves, minced

Leaves from 2 fresh rosemary sprigs, minced

2 (15 oz) cans white beans, rinsed and drained

4 cups vegetable broth

1 (8 oz) bunch lacinato (black) kale, thick center ribs removed, leaves chopped

Red pepper flakes

Juice of 1/2 lemon

• In large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery. Season with salt and pepper. Cook until veggies soften a bit (5 minutes).

• Add the garlic, rosemary, beans, and broth. Bring to a boil and then reduce to a simmer.

• Ladle about half of the contents of the pot into a blender and blend until smooth. Stir puree. back into the pot.

• Stir in the kale and red pepper flakes to taste, cover, and cook for 20 minutes.

• Remove from the heat and stir in the lemon juice and season with salt and pepper.

Good for: boosting the immune system, boosting energy, calming the spirit, lifting mood, boosting brain health, improving memory.

Tangerine Peel Chicken (GF, Grain-Free, Dairy Free, Nut-Free) **A personal favorite of mine!

4 tangerines or 2 oranges with peels, cut into quarters

1 tablespoon peeled and chopped ginger

5 cloves of garlic, peeled

3/4 cup coconut sugar

3/4 cup chicken broth

1/2 cup plum sauce, hoisin sauce, or Korean BBQ sauce

1 1/2 teaspoons sriracha

1 teaspoon raw apple cider vinegar

1/4 teaspoon Chinese five-spice power

2 tablespoons extra-virgin olive oil

8 boneless, skinless chicken thighs

Sea salt and ground pepper

• Preheat broiler.

• Combine tangerines, ginger, garlic, sugar, broth, plum sauce, sriracha, vinegar, and five-spice powder into a blender. Blend until smooth and set aside.

• Heat the oil in a large saute pan over medium-hight heat.

• Season the chicken with salt and pepper. Add the chicken to the pan. Cook until brown on one side (5 minutes). Flip and brown the other side (5 minutes more).

• When chicken is browned, pour enough tangerine sauce into the pan so chicken is mostly covered. Stir to coat the chicken.

• Cover the pan and cook until the chicken is cooked through (15 minutes).

• Using tongs, remove chicken from the pain, shaking off excess sauce and transfer into a rimmed baking sheet.

• Broil until the chicken just starts to char (3 minutes).

Good for: reducing phlegm, aiding digestion, healing after surgery, relieving coughs.

Penne with Arugula Pesto (Vegan option, GF option, Grain-Free option)

12 ounces chickpea penne or regular penne, cooked to al dente and drained (reserve half of the drained pasta water in case you need to thin out the pesto)

2 cups arugula

3 tablespoons extra-virgin olive oil

Grated zest and juice of o1 lemon

1/2 cup raw cashews

2 garlic cloves, peeled

2 tablespoons shredded vegan or regular Parmesan cheese

Pinch of red pepper flakes

Sea salt and ground pepper

• Put the cooked pasta in a large bowl and set aside.

• In food processor, combine arugula, oil, lemon zest and juice, cashews, garlic, Parmesan, red pepper flakes, and salt. Process until finely minced.

• Add as much of the reserved pasta water as you need to achieve a creamy pesto.

• Toss the pesto with the pasta.

Good for: boosting libido, boosting heart health, boosting immune system.

Healing Hot Barley with Warming Spices (Vegan, Dairy-Free, Nut-Free)

3 cups water

1 cup barely, rinsed under running water

1/2 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 tablespoons pure maple syrup

• In a medium saucepan, bring the water to a boil. Add the barley, reduce the heat to a simmer and cook until the barely is soft but still a bit chewy (15 minutes.

• Stir in the cinnamon, turmeric, and maple syrup.

Good for: aiding digestion, boosting heart health, reducing swelling, enabling detoxification, relieving constipation, lessening diarrhea, fighting tumors.

Raw Chocolate and Pomegranate Tart (GF, Grain-Free, Dairy-Free)

For the Crust: 1 cup pitted dates

1 cup raw walnuts

Sea Salt

For the filling: 1 1/2 cups raw cacao powder

1 cup plus 2 tablespoons pure maple syrup

3/4 cup coconut oil, melted

Sea Salt

1/3 cup pomegranate seeds, plus more for topping

For the crust:

• Combine the dates, walnuts, and salt in a food processor. Process until mixture is smooth and sticky.

• Press the mixture into a 9-inch tart pan with a removable bottom. Place the crust in the freezer while you prepare the filling.

  For the filling:

• Combine all the filling ingredients in a large bowl and mix until smooth.

• Pour the filling into the chilled crust and smooth the top.

• Scatter the additional pomegranate seeds over the top.

• Cover and refrigerate for at least 1 hour. Keep chilled until ready to serve.

  Good for: aiding digestion, constipation, lessening diarrhea, boosting heart health, boosting libido, lessening weakness, fighting infection, boosting brain health.

  *Walnuts are a Chinese herb called he tao ren. They are used to alleviate some knee and back pain, chronic coughs, and chronic constipation. May also help with some kidney stones and are good for infertility and sexual dysfunctions.

  *Pomegranate seeds are good for nourishing the blood.

  Source: The Chinese Medicine Cookbook - Nourishing Recipes to Heal and Thrive by Stacey Isaacs