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Now that the warm weather is final here boost your skin, hair and overall health with a delicious mocktail packed with Kombucha rapsberry mocktailantioxidants.

 

Ginger simple syrup

  • 2 tablespoons ginger
  • 1/4 cup organic sugar
  • ½ cup water

Raspberry Ginger Kombucha

  • 6 oz. organic Raspberries
  • 2 oz. lime juice
  • 2 teaspoons fresh ginger, minced
  • 6 oz. vodka (optional)
  • 6 oz. raspberry Kombucha
  • Ice
  1. Start by making the ginger simple syrup. Combine organic raw sugar and thinly sliced ginger in a small sauce pan. Bring to a boil while stirring. Reduce the heat to a simmer for 10 minutes, strain and cool.
  2. Combine raspberries, lime and ginger in a blender and blend until pureed.
  3. Strain.
  4. Combine 2 tablespoons raspberry puree, 1.5 oz of simple syrup and 1.5 oz vodka (optional.)
  5. Shake and pour pver ice.
  6. Add 1.5 oz kombucha and serve garnished with raspberries

Nutrition Facts:

1 cup raw raspberries provides 54% of daily  vitamin C, 12% vitamin K, 6% of folate, 5% vitamin E, Iron and potassium, and 41% of manganese.

Ginger helps relieve nausea and vomiting and has regulatory effects on the digestion. Gingerol is the main compound in ginger, responsible for much of its anti-inflammatory properties.

Kombucha is a great source of probiotics as well as beneficial acids to support liver function. It does contain some caffeine and trace amounts of alcohol.

 

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Spring is in full swing but you can still find fresh, tender nettles for harvest. Nutrient dense and delicious these local “weeds” are a culinary delight. Touted as a tonic herb, nettles are rich in minerals and cleanse the kidneys. They are astringent and provide relief from water retention, promote lactation, treat diarrhea and help control blood sugar.

The best leaves are the tender new growth of the top 3-4 leaves. Makes sure your wear gloves as the sting of nettles is no joke! The best plants are 1-2 feet high.

Two of my favorite ways to use fresh nettles are in tea and in pesto. Enjoy these seasonal delights!

Fresh Nettles Tea

  • 4 cups nettle leaves
  • 4 cups water

Boil water and then add leaves. Simmer for 5 min. Strain. Tea may be sweetened with honey if desired. It will have a grassy, green taste.

Makes 4 cups, enjoy 1-2 cups daily

 

Nettle Pesto or Pesto D’Urtica

 I love making pesto. It’s fun to make it with greens other than basil too! Right now in my garden I have some Italian parsley that has over wintered. It makes delicious alternative or addition to a traditional pesto.  It could easily be added to this recipe in place of some of the nettles for a fresh, healthy taste.  I also use walnuts instead of pine nuts but feel free to substitute pine nuts if you wish or even pecans for a sweeter flavor.

  •  3 cups nettle leaves (You can use the same ones that you reserved from the nettle tea otherwise simmer for only 1 minute and place in an ice water bath. Squeeze out all the water)
  • 1 cup basil ( Optional: this will impart some of the traditional pesto flavor)
  • 1 cup walnuts, pan toasted
  • 1 cup parmesan cheese (optional)
  • 3 cloves garlic, peeled
  • ¾ cup olive oil
  • 1 tsp sea salt
  • 1 T lemon juice

Place all ingredients in a food processor and pulse until creamy.

Serve over polenta, pasta, or on grilled veggies

Serves 4

Lindsey Lawson SeattleLindsey Lawson MS EAMP is an Acupuncturist, Chinese Herbalist and Clinic Director at Glow Natural Health in Madison Valley and West Seattle and Seattle Fertility Acupuncture. She is passionate about healthy, happy living and a regular blogger. For an appointment call Glow at 206 568 7545.

 

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Time to stoke the fires within as we approach the coldest, darkest point of the year. The Winter Solstice isFire Cider Seattle WA the perfect time for an invigorating, warming, tonic beverage. Fire cider is a traditional beverage that we think is perfect for invigorating health in the Pacific Northwest. Ours is made with a base of apple cider vinegar with warming herbs and spices added. We like garlic, ginger, onions, and hot peppers but you can adjust the ratio to your own taste or to use what you have fresh. Conveniently, I had one jalapeno pepper plant that I moved inside at the end of the summer that had fresh hot peppers ready for use. Combine all the ingredients and let them sit for at least a month. The flavor is intense but leaves you feeling that your internal fire is stoked. Add a shot to honey and fresh lemon for an immune system boost. Add to soups for added flavor and health benefits. Enjoy!

 

2 cups apple cider vinegar

1 jalepeno sliced thinly

½ cup garlic (cut into halves)

½ cup ginger

½ cup onion

1 tablespoon turmeric

½ orange

1 lemon

1 tablespoon black peppercorns

1 tablespoon cayenne pepper

 

Makes 32 oz

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Nourishing Fish Soup

Nourishing Fish Soup

Herbs and foods may be taken to nourish the Qi and Blood, support uterine health and help women regain health and vitality. Below is a simple soup that is commonly given to women in China after childbirth but can be eaten anytime as a nourishing tonic. Eat 1 cup daily for 1 month.

2 large white fish fillet, (cod, sole, flounder, snapper etc)

img_1286-1

Fish soup veggies

6 cups fish stock, see recipe below (use less if you add coconut milk)

2 cans full fat coconut milk

4T white miso paste (optional)

4 green onions chopped

4 carrots sliced

3 baby bok choy chopped into 1/2 pieces

Fresh Ginger root- (good quality should be firm) 5 slices (remove before eating,) browned on both sides

Chinese rice wine 1 cup (can substitute any white wine you like)

4 T toasted sesame oil

Salt to taste

Optional Soup Herbs Available at our Clinic: Shan Yao (Chinese Yam root) 30 g, Huang Qi (Astragalus) 30 g, Gou Qi Zi (Lycii Berries) 10 g, Dang Gui (Chinese Angelica) 10 g (boil in broth for 20 min, remove before eating.) These can also just be taken as a tea and not added to soup. They will have a strong herby taste.

Ginger getting ready to be browned. Use medium heat until both sides of ginger are light brown.

Ginger getting ready to be browned. Use medium heat until both sides of ginger are light brown.

Saute ginger and carrots until ginger is brown. Heat broth (pick one from below) until boiling and then reduce to a simmer. Add coconut milk, rice wine (if you are using) and fish. Cook for 5 min. Add bok choy and miso (if you are using). Stir until miso is dissolved. Shut heat off and cover for 2 min. Add salt and sesame oil and serve.

Fish Stock

6 quarts of filtered water
1 lb of fish heads and bones (fish heads alone will suffice)*
1/8 cup raw, organic apple cider vinegar
Himalayan or Celtic sea salt to taste

*Do not use oily fish such as salmon for fish stock or you will stink up the whole house!   Only use non-oily fish such as sole, turbot, rockfish or snapper.

 

Quick and Easy Fish Stock with Bonito Flakes- though low in protein this broth is high in selenium and B vitamins.

Bring 6 cups of filtered water to a boil.

bonito flakes in water

Bonito flakes in water

Remove pan from heat and add 1 cup bonito flakes

Cover and allow the bonito flakes to sink to the bottom of the pot.  This will take a few minutes.

Strain out the bonito flakes and discard.

Add 4 TBL of miso paste (omit if adding to Replenishing Fish Soup)

The broth has a smoky, hearty flavor similar to that of beef stock.

Drink bonito broth by itself, mix with miso or use as a base for seafood gumbo, clam chowder or other similar soups.

You can find the dried flakes at health food stores, Asian groceries, and online.

Simmer on low for 20 min.

(Both broth recipes are from the www.thehealthyhomeeconomist.com. More information about fish broth and sourcing products available here.)

lindsey-2017Lindsey Lawson MS EAMP is an Acupuncturist, Chinese Herbalist and Clinic Director at Glow Natural Health and Seattle Fertility Acupuncture. She is passionate about healthy, happy living and a regular blogger. For an appointment call Glow at 206 568 7545.

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Kale Salad Seattle WAI stole this from a recent party. It was such a fan favorite I had to pass it on. Great for Springtime or a cleanse but also good enough for a party.
Dressing
1/2 c. fresh lemon juice
3 1/2 T. dijon
2 T. minced shallots
2 cloves minced garlic
1/4 t. salt; pepper
 
Mix above and emulsify with 1 c. virgin olive oil.
 
 
Salad
3 1/2 cups shredded brussel sprouts (food processor or cut finely into shreds)
2 pounds fresh kale; remove core and chop well (green, red — any kind of kale)
 
Pour desired quantity of dressing over kale and let sit a couple of hours before serving.
 
 
 
Additions
Shredded carrot; chopped apple; pecans, walnuts, or almonds; chopped avodaco; craisins or tart cherries; chopped bacon; red, yellow or orange pepper; quinoa; shredded pecorino cheese.
 
You can add anything to the basic salad to enrich it.  I added carrot, avocado, pecorino, apple, walnuts.
Like this recipe? Find others you enjoy and reset your health with our Elemental Detox.
Lindsey Lawson Acupuncture in Seattle WALindsey Lawson MS EAMP is an Acupuncturist, Chinese Herbalist and Clinic Director at Glow Natural Health and Seattle Fertility Acupuncturist. She is passionate about healthy, happy living, food and is a regular blogger.  For an appointment call Glow at 206 568 7545.

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Long Life noodles in Seattle WA2014 is the Year of the Wood Horse. Long noodles are eaten for the Chinese New Year to symbolize long life. The kelp noodle are an unexpected gluten free twist to this healthful dish.

I package kelp noodles, washed in warm water

Bamboo shoots 1 small can

Mushrooms ( 4 or 5 medium size and sliced)

Snow pea pods (small handful)

2 Tablespoons each chopped green onions and cilantro

Grated fresh ginger to taste (1/2 in by ½ in. peeled cube should be plenty)

1 Clove minced garlic

1 Tablespoon Olive or Coconut Oilve

Soy sauce or braggs liquid aminos to taste

Toasted sesame oil to taste

Large handful of baby spinach (optional)

Saute garlic and ginger in 1 tablespoon olive or coconut oil on medium heat for 1 minute.  Add mushrooms, bamboo shoots snow pea pods and cook until the tender and bright green.  Add the washed noodles (ok if they are wet) 2 tablespoons of Braggs or Soy sauce. Stir, shut off heat and cover for 1min. Toss again adding spinach if you like along with Toasted Sesame Oil and more Braggs or soy sauce. Garnish with chopped Green onions and cilantro. Serves two.

1531587_10151803540640458_458243146_aLindsey Lawson MS EAMP is an Acupuncturist, Chinese Herbalist and Clinic Director at Glow Natural Health and Seattle Fertility Acupuncturist. She is passionate about healthy, happy living, food and is a regular blogger.  For an appointment call Glow at 206 568 7545.

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I love this side dish in the cold winter months. It’s a beautiful bright orange,tasty and good for you!

1 head cauliflower, cut into florets

1-2 t Turmeric

5 cloves of garlic, peeled with the ends taken off

¼ cup almonds

3 T olive oil

1 small yellow onion (optional)

Salt to taste

Preheat oven to 425 degrees

Toss all ingredients together and place into a medium baking dish. Roast until tender 20-25 minutes. Serve hot.

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