RECIPES

Sautéed Mushrooms with Onions and Herbs (Vegetarian, GF, Nut-Free, Grain-Free)

1 tablespoon extra-virgin olive oil

8 oz white button mushrooms, thickly sliced

8 oz shiitake mushrooms, caps thickly sliced, stems discarded

1/2 small yellow onion, chopped

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

1/4 cup rose wine or dry white wine

1/4 cup vegetable broth

1 tablespoon ghee

1/2 cup fresh chopped parsley

Fresh ground Pepper and Sea Salt

• Heat the oil in a large saucepan over medium heat.

• Add the mushrooms, onion, garlic, and thyme. Cook, stirring, until the vegetables are softened (8 min).

• Move the pan off the heat and carefully add the wine. Return the pan to the heat and add the broth. Let simmer for 5 minutes.

• Turn off heat and stir in ghee and parsley.

Good for: lowering blood pressure, lowering cholesterol, healing after surgery, reducing phlegm, fighting tumors.

Chicken Bone Broth with Healing Aromatic Herbs (Dairy-Free, GF, Grain-Free option, Nut-Free)

2 1/1 lbs bone-in, skin-on chicken thighs (preferably organic)

1 (1 1/4 in) piece fresh ginger, peeled and cut into 1/4 in slices

4 cups chicken bone broth or traditional chicken broth

2 cups water

2 medium onions, diced

2 turnips or potatoes, peeled and diced

3 celery stalks, sliced

3 carrots, peeled and cut into 1 in pieces

6 garlic cloves, peeled and smashed

4 scallions with roots, sliced

2 cups zucchini noodles or regular noodles

Sea Salt and ground black pepper

• Put the chicken and ginger in a large stockpot (or 6 qt. slow cooker).

• Bring to a boil, then reduce the heat, cover, and simmer until chicken is cooked through, 1 1/2-2hrs. If you have time, cook it for even longer for a more healing broth. If using a slow cooker, cover and cook on high for at least 4 hrs.

• Remove the chicken and separate the meat from the skin and bones. Discard skin, bones, and ginger slices.

• Return the chicken meat to the pot. Add the onions, turnips, celery, carrots, garlic, and scallions.

• Simmer until the vegetables are tender, about 20 min. If slow cooker, cover and cook on high for 30 min.

• Add the zucchini noodles. Bring to a boil and cook until the noodles are al dente. If using slow cooker, cover and cook on high for 20 min.

• Season with salt and pepper.

Good for: boosting the immune system, fighting colds and flu, killing bacteria and viruses, aiding digestion, healing after surgery, alleviating postpartum conditions.

Vegetable Noodle Lo Mein (Dairy-Free, GF option, Nut-Free )

6 oz butternut squash, zucchini, carrot, or sweet potato noodles

2 tablespoons extra-virgin olive oil, divided

2/3 cup coconut amines or soy sauce

1/4 cup toasted sesame oil

2 teaspoons all-purpose flour (tapioca or cornstarch flour for gluten-free)

3 1/2 oz shiitake mushroom caps, sliced

1 red bell pepper, seeded and sliced

8 oz baby bok choy, sliced

6 garlic cloves, minced

1 tablespoon grated fresh garlic

6 scallions, sliced

4 oz pea pods

8 oz fettuccine (almond or buckwheat for gluten-free), cooked until al dente and drained

• Pre-heat oven to 200 C. Line a rimmed baking sheet with parchment paper or aluminum foil.

• Spread the squash noodles on the baking sheet. Drizzle with 1 tablespoon olive oil. Bake until the noodles are just softened but not mushy, 10-15 min.

• Meanwhile, to make the sauce, whisk together the amines, sesame oil, and flour in small bowl.

• Heat a large skillet over high heat and add the remaining 1 tablespoon olive oil. Add the mushrooms, bell pepper, bok choy, garlic, ginger, scallions, and pea pods. Cook, stirring constantly, until the vegetables are just softened, 3 min.

• Add the sauce to the vegetable mixture and stir until thickened, 4 min.

• Stir in the cooked squash noodles and fettuccine.

Good for: boosting immune system, aiding digestion, killing bacteria and viruses, fighting colds and flu, healing after surgery, reducing swelling.

Pork Chili with Bok Choy (Vegan, Dairy-Free, Nut-Free)

1 tablespoon extra virgin olive oil

1 pound ground pork

1 small onion, chopped

1 small red bell pepper, seeded and chopped

4 garlic cloves, chopped

1 small jalapeno or other hot pepper, minced

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoons chipotle powder

1/2 teaspoon ground turmeric

Sea salt and ground black pepper

1 (14 oz) can crushed tomatoes

1/2 cup chicken broth

1 medium head bok choy (1 1/2 lbs), sliced

1 avocado, pitted, peeled, and diced for topping

• Heat the oil in a large stock pot over medium heat. Add the pork and cook, stirring, until it is no longer pink, 5 min.

• Add the onion, bell pepper, garlic, jalapeno, chili powder, cumin, chipotle powder, turmeric, and salt and pepper. Stir until the meat is coated with the spices. Cook, stirring, 5 min.

• Pour the crushed tomatoes and broth and bring the mixture to a boil. add the bok choy. Cover the pot, reduce the heat to low, and simmer for 20 min. Then, removed the lid, simmer for another 20-30 min,

• Ladle into bowls and top with avocado.

Good for: aiding digestion, relieving constipation, reducing bloating, relieving dry coughs, lifting mood, lessening some joint pain.

Pineapple-Mango Smoothie with Basil and Ginger (Vegan, GF, Grain-Free, Dairy-Free, Nut-Free)

1/2 fresh pineapple, cut into chunks

1 mango, peeled, pitted, and chopped

1/2 banana, peeled

2 tablespoons extra virgin olive oil

Large handful (about 15) fresh basil leaves

1 (1/2 in) piece fresh ginger, peeled and chopped

Ice, as needed

• Combine all the ingredients into a blender. Blend until smooth.

  Good for: aiding digestion, relieving cough, boosting the immune system, boosting heart health, fighting colds and flu, improving bone health.

  *Pineapple is good for digestion and stopping diarrhea. Can help heatstroke. Pineapple juice is a good cough suppressant.

  *Mangos are good for digestion, and annoying dry coughs. Helps strengthens bones and good for the heart.

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