Menus & Recipes

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ADDITIONAL RESOURCES for DIET & HERBS

TCM Dampness and Food Therapy   •   Principles of Healthy Diets   •    An Introduction to Chinese Herbs

JAPANESE BREAKFAST

Grilled wild salmon, rice, natto, miso soup, and kimchi. So delicious and nutritious and a powerful way to begin the day. I've subbed in beet sauerkraut for kimchi here.

Fermented foods like natto, kimchi, and sauerkraut are wonder foods for the gut as they are filled with probiotics! Natto is one of the best and only sources for Vitamin K2. Wild salmon rich in antioxidants and anti-inflammatories.

Overnight oatmeal

1/2 Cup organic gluten free oats
1 Teaspoon chopped toasted hazelnut
1 Tablespoon toasted coconut
1 Tablespoon orange zest
Pinch of salt
2 Tablespoons coconut yogurt
1/3 Cup almond milk
1/4 Teaspoon maple syrup

Mix, refrigerate.

100% gluten and dairy free.

MUNG

Soak mung beans overnight, boil in the morning until mushy. Keep aside. Place coconut oil in frying pan and add mustard seeds and cumin seeds until they pop. Mix. Then add ginger paste and a bit of garlic paste to taste. Mix. Then add coriander, cumin, turmeric, and asafoetida and mix. All spices about 1 tablespoon each, or to taste, for about 6 cups of dal. Then add tomato purée, mix, and then mung beans, blend and simmer for about 25 minutes on low heat.

Mung beans are an amazingly powerful food. They are high in protein and vitamins while expelling toxins from the liver and skin. They reduce inflammation, calm the nerves and harmonize the organs, among so many other things! They are recommended for any heat related conditions as they are cool in nature.

MATCHA TEA

2 Teaspoons matcha green tea
1 Tablespoon coconut cream
1 Tablespoon @sunpotion Tocos.

Add hot water to teacup and use hand mixer or whisk to blend well.
Then add coconut cream and Tocos and blend or whisk. Et voila!

Matcha green tea is rich with antioxidants and chlorophyll–and it provides a sustained energy level. A super alternative to coffee! 

Kitchari

1/2 cup yellow split peas or green mung beans
1 cup basmati rice
2 tbsp coconut oil
1 tbsp grated ginger root
1 tsp ground turmeric
Pinch of sea salt
1 tsp mustard seeds
1 tbsp ground cumin
1 tsp asafoetida
7-8 curry leaves
1 cup chopped fresh cilantro
1 tsp ghee 

Soak green mung beans or yellow split peas for 30 minutes. Add rice to the mung beans or split peas and let them both soak for 10 more minutes. Drain. Add more water back to rice/bean mixture so they are covered with water. Add enough water so that if you stick your finger to the bottom of a pot, the amount of water should entirely cover your finger. Heat coconut oil in a separate small pot. Add mustard seeds, curry leaves, ginger, cumin and asafoetida. Keep stirring. Once the herbs are heated and popping, put it on top of rice/bean mix. Add in curry leaves. Bring everything to a boil and then bring it back to low to cook to desired consistency. Keep an eye on it and stir it until soft and cooked. Add ghee and mix. Top it with cilantro.