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 INGREDIENTS 1/2 cup rice 1/2 cup millet 1 cup sweet potato(best the flesh is red) 1000ml water, cook into sweet potato porridge. Serve before and after dinner. There will be bowel movement on the second day. No side effect for long time serve. Add Comment  Shan Zha tea (Hawthorn Berry Tea) Take Shan Zha tea several times a day is an effective way to reduce fatty lipids in the blood, lower cholesterol and softens the arteries. This formula should be used for a long period of time like 2 to 3 years. Shan Zha also improves digestion and circulation of blood, help hypertension and coronary heart disease. Ingredients: 15 grams of Shan Zha (Hawthorn fruit) Preparation: Use a tea cup, add 8 oz of boiling water to about 2 teaspoons of Shan Zha; cover the coup and wait for 10-15 minutes. Strain off the Shan Zha herb and drink the tea.  Ingredients 1 medium eggplant chopped 2 medium zucchinis chopped 1 medium potato sliced and cubed 1 medium onion chopped 2 carrots chopped 2 tomatoes chopped 3 tbsp parsley minced olive oil as much as needed salt, pepper to taste Directions: Take a big frying pan to sautee onions in olive oil for 3 minutes. Add carrots and sautee for 5 minutes. Add zucchini and sautee for 4-5 minutes stirring from time to time. Add tomatoes and sautee for 2-3 minutes. Meanwhile, cook potatoes in hot water until tender and sautee an eggplant in a different pan. Mix all ingredients, add parsley, salt and pepper. Serve warm or cold.  Eggplant is rich in fiber, influences liver and uterus and according to Paul Pitchford, “particularly helpful for resolving repressed emotions and their harmful effects on these organs.” Ingredients 2 medium eggplants 2 large tomatoes 2 cloves garlic 2-3 tbsp extra virgin olive oil 1 onion chopped Sea salt and pepper to taste 1 1/2 tbs lemon juice or apple cider vinegar if needed to taste Directions Bake eggplants in 450 degree F. oven for 50 minutes (or in the covered sauce pan until it is soft). Leave eggplants in a strainer for an hour to cool off and get rid of excess juice. Peel eggplants and put pulp in a blender or food processor. Dip tomatoes into hot water for a minute – it will help to peel the skin. Add tomatoes pulp, onions and garlic in a blender and mix to desired consistency. Season with salt and pepper. Serve with whole grain toasts, crackers, vegetables or as appetizer.  (adopted from Food as Medicine by Dharma Singh Khalsa, MD) Millet and quinoa have good protein content, are very easily digestible and can reduce inflammation. All the vegetables in this recipe are rich in powerful antioxidants, which can help help you detox naturally, and provide good omega-3 fats thus further reduce inflammation. Ginger stimulates circulation. Ingredients: 12 cup millet 2/3 cup quinoa 2 cups water 1 tbsp fresh lemon juice 1 tbsp brown rice syrop 1 organic carrot ½ cucumber 1 celery stalk 1 green onion ½ avocado 1-ich piece of fresh ginger, peeled and grated 4 sheets of nori (toasted) Dipping Sauce: 1 tbsp. Braggs Liquid Aminos 1 tbsp fresh grated ginger 1 tbsp water ½ tsp honey or brown rice syrup 1 ½ sprigs scallions, minced Directions: Cook grains, cool and add lemon juice and brown rice. Cut the carrot, cucumber, celery, onion and avocado into julienne strips lengthwise. Steam the carrot and ginger pieces for 5 min. and allow to cool. Place several tablespoons of grains on the nori sheet. Smooth the grain evenly over the sheet to a thickness of ¼ to 18 inch, so that it covers all except the last inch or two farthest away from you. Arrange vegetables in two or three horizontal rows on top of the grain. Tuck over the edge closest to you and keep rolling. When you come to the end of the grain, lightly moisten the last inch or so of bare nori, and let the pressure of the roll and your hands seal it. With a sharp knife cut the roll into 5-6 pieces. Repeat for the remaining nori sheets. Make 15 pieces.  INGREDIENTS 1/2 teaspoon extra-virgin olive oil 1 small yellow onion, chopped 12 ounces extra-firm tofu, cut into small pieces 2 cans (14 ounces each) diced tomatoes, low or no added salt 1 can (14 ounces) chili beans, rinsed and drained 1 can (14 ounces) black beans, rinsed and drained 3 tablespoons chili powder 1 tablespoon oregano 1 tablespoon chopped fresh cilantro Directions: In a soup pot, heat the olive oil over medium heat. Add the onions and saute until soft and translucent, about 6 minutes. Add the tofu, tomatoes, beans, chili powder and oregano. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Remove from the heat and stir in cilantro. Ladle into individual bowls and serve immediately.  Ingredients: 1 medium eggplant 1 clove garlic minced 2-3 tbsp olive oil 2 tbsp parsley or cilantro to garnish Directions: Cut eggplant in half and then into thin pieces lengthwise. Grill, roast in the oven or sautee in the pan with olive oil. Spread minced garlic and garnish with some parsley.  Diabetes is a disease in which the body does not produce or properly use insulin. Cucumber lowers blood sugar (glucose) and blood pressure. Swiss chard has phytochemicals similar with insulin so it helps lower blood sugar and remove fatigue. Clove powder can lower blood sugar, triglyceride and cholesterol. Fenugreek powder helps balance blood sugar in diabetes and aids to lower cholesterol. Diabetes Type 2 is usually caused by wheat powder products and fried food. Drink 4 to 6 cups of this juice everyday and stay away from noodle, bread, cake, dessert and BBQ food. Ingredients
 Ingredients 6 large ears fresh corn or about 3 cups kernels 1½ cups diced sweet onion 3/4 cup finely chopped flat-leaf parsley 3 tablespoons fresh or bottled lime juice 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt Directions: Cook the corn (fresh, frozen or canned, until steaming and just tender. If using fresh corn, slice the kernels from the corn using a sharp knife. Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.  Ingredients
Preparation Heat water and stir in Miso, boil in low heat, add remaining ingredients and allow to boil. Stir well, and serve. Makes 6 servings of vegetarian Miso soup with garlic. Benefits Good for colds, chills |
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