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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)

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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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basil2by Nicole Perriella

It’s basil season, and I can’t get enough. This fragrant and delicious herb makes any meal feel alive and fresh. This week I made a Spinach and Basil Pesto using produce from my Tiny’s Organic CSA bag. The recipe is so easy and goes with everything. First I put the pesto over quinoa pasta. The next day I put it over mayacoba beans and broiled asparagus. I’m excited to try it on pizza and other grilled veggies. The major hit of nutrients (calcium, fiber, folic acid, magnesium, lutein, vitamins A & C) explains the happy glow after eating. For a fun, fresh dose of summer, just add ingredients and blend.

Spinach and Basil Pesto
2 cups spinach leaves (more…)

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(Excerpted from Urban Farm magazine. I discovered this mag at Radar hair and records. (Sharon is the Best!!) I swear something creative always happens when I get my hair done.) I love eating seasonally but I couldn’t resist this recipe for do it your self Kale chips!! Fun and yum.

Kale chips are much tastier than they sound.They’re a surprisingly delicious and healthy alternative to potato chips. I love the kale chip and making it your self will save you a buck or two for sure.

Ingredients:

1 bunch kale (stems removed, cut into chip sized pieces)

2 T. lemon juice

2 T. soy sauce

1 T nutritional yeast

1 tsp. onion powder

cayenne to taste

Preparation:

Combine dry ingredients and toss with the kale. Lay on drying racks and dehydrate until crispy about 4-6 hours. Don’t have a dehydrator?? Put your oven on the lowest setting or build one yourself with the instructions in April’s Urban Farm Magazine.

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Iron chef pear continues…

Matsutake’s the much loved and famed “pine mushroom” are highly prized in Asian cuisine. Here in the Northwest we are lucky to have them growing in our own backyard. Hunting grounds are well kept, jealously guarded secrets, and issues have been known to happen between amateur and commercial pickers.

This year I had the fortune of being gifted a large bag by a friend. Double happiness!! I love mushrooms and have cooked extensively with Shitake’s which are similar in texture and firmness, and also delicious.

This recipe would be considered a travesty by real aficionados, as these mushrooms’ delicate, cinnamony scent is what all the fuss is about. Traditional recipes are brothy or ricey to fully showcase the aroma of the main act. Google “Matsutake Gohan” and you’ll find loads of recipes with this guy in a fine fish and Kombu broth, served in a teapot to preserve the steam until the moment your nose is ready to receive it.

In addition to their tastiness, these meaty mushrooms are purported to have numerous health benefits including improved cardiac and anti- tumor functions.

This soup was even more than double happiness because I had this leftover turkey, pear and onion gravy that I used for the base. Nice!

**Feel free to substitute other mushrooms and even apples for the pears.

From scratch version

1 organic pear diced

Half an organic onion diced

Vegetable or chicken stock

Rice vinegar to taste (about 4 tablespoons)

2 large matsutake muchrooms diced (about 2 cups)

Salt and pepper to taste (I use plenty of both of these)

1 tsp Chili flakes or garlic chili sauce

OR

Pear gravy version

1 quart (roughly) left over pear gravy from “Pear onion turkey wings in the slow cooker” (Smooth or lumpy, no matter).

Chicken stock to desired thickness (about 3 cups)

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