Herb Tea Mix - Medicinal!

Echinacea blend:

• Peppermint Leaf
• European Elder Flower
• Licorice Root
• Echinacea purpurea leaf
• Ginger root
• Eucalyptus leaf
• Echinacea purpurea root

Lemon Echinacea:

• Echinacea purpurea root 1200mg
• Licorice root 1100mg
• Licorice root dry aqueous extract (6:1 concentrated) 100 mg
• Marshmallow leaf and marshmallow root
• lemon myrtle leaf (Backhousia citriodora)
• Bitter fennel fruit
• sweet orange peel
• Saigon cinnamon bark

Stamina Ginseng Tea:

• Cinnamon bark
• Honeybush leaf
• Licorice root
• Ginger root 1:1 (Asian:American)
• Ginseng and Eleuthero root extracts
• Asian Ginseng root
• Alfalfa leaf
• Dong Quai root extract
• Black pepper
• Hibiscus flower
• Astragalus root extract

Granola Bar Variations!

Chewy Trail Mix:

• Rolled whole grain mix (hard red wheat, oats, rye, triticale, barley)
• Rosted salted almonds
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses
• Soy protein isolate, whey protein isolate
• Oat fiber
• Evaporated cane juice crystals, 
• Soy grits, corn flour
• Chicory root fiber
• Raisins, dried cranberries
• Sunflower seeds
• Evaporated cane juice syrup
• Vegetable glycerin, canola oil, sunflower oil, safflower oil
• Corn flour, rice starch, buckwheat flour, 
• Sesame flour, peanut flour
• Sea salt, soy lecithin

Chocolate Bar:

• Grain mix (wheat, oats, rye, triticale, barley)
• Soy protein crisps (soy flour, Tapioca starch, soy fiber
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses, invert cane syrup
• Roasted almonds
• Chocolate chips, chocolate liquor, cocoa butter, vanilla bean, soy lecithin
• Acacia gum
• Chia seeds
• skim milk, rosemary extract
• Xanthan gum

Avocado Mouse.

Ingredients:

• 1 cup canned beef consommé or chicken stock.
• 4-5 teaspoons unflavored gelatin
• 3 ripe avocados, peeled, seeded and chopped.
• 8 ounces cream cheese at room temperature
• juice of 1 lemon
• some edible flowers for garnish (borage or citrus)

Directions:

1. Heat 1/2 cup of consommé over medium high heat and remove from the heat.
2. Sprinkle the gelatin in and let it stand for 5 minutes until the gelatin is soft.
3. Return to heat and stir for 2 minutes until the gelatin is dissolved.
4. Combine avocado, the remaining 1/2 cup of consommé and cream cheese in a food processor and puree until smooth.
5. Add the gelatin mixture to blend and transfer the mixture into demitasse cups or glasses. Chill to set for at least 4 hours or up to 1 day.
6. You can also pour the mixture into greased mold and cover tightly with plastic wrap. Refrigerate until set.
7. Pit, peel and chop fresh avocado and dip briefly in the lemon juice to prevent them from darkening. Server as garnish on the set mouse with the edible flowers.

Creole Ratatouille with Okra and Tomatoes.

Ingredients (4 servings):

• 1 cup chopped yellow onion
• 3/4 cup chopped red or green sweet bell pepper
• 1 pound fresh small okra, sliced
• 4 medium-sized ripe tomatoes, peeled, chopped (or one 28-oz canned Italian plum tomatoes)
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon chili powder
• 2 tablespoons butter
• salt and ground black pepper to taste
• ground cayenne pepper

Directions:

1. Melt the butter in a sauté pan over medium heat. Add the onion and sweet bell pepper and cook for 5 minutes until softened but not browned. Stir frequently.
2. Add the okra and cook for 15 minutes until tender.
3. Add the tomatoes, thyme, sugar, chili powder, salt and pepper. Cover and cook 20 minutes on low heat. Simmer until the liquid is gone and thickened.
4. Cool to room temperature and chill for 2 days before serving.

Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Quinoa Pilaf.

Quinoa has high content of complete protein profile, complex carbohydrates, healthy fats, and it is one of the healthiest foods on earth. The water to quinoa ratio is about 2:1. If you want it on the fluffy side, use 3 parts of water to 1 part of raw quinoa. (more on grains)

Ingredients (yield 3-4 servings): 

• 1 cup of quinoa
• 2 - 3 cups of chicken broth or water
• 1/2 yellow onion, diced
• 1/2 carrot, chopped finely
• 2 tablespoons of almond slivers or pine nuts
• 3-4  tablespoons of chopped dried fruits (raisons, dried apricots, dried mangoes, cranberries)
• 2-3 tablespoons of freshly chopped parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions: 

1. Rinse quinoa with cold water and drain.
2. Heat up the oil in a sauce pan over medium heat and add onion. Cook 5 minutes until the onions are soft. Add in the quinoa and stir to saute for 3-5 minutes until they are coated with oil, toasted and smells nutty.  
3. Add in the broth or water and bring to a simmer. Reduce the heat to low and maintain the simmer. cover and let it simmer for 15-20 minutes until the liquid is fully absorbed. 
4. Turn the heat off and let it sit covered for 5 minutes. 
5. Open the lid and fluff with a fork. If you cook more for later use, transfer the excess proportion and let it cook before freezing or refrigerating.
6. Stir in the nuts, chopped dried fruits, herbs and vegetables. Dig in.

Notes:

• Add roasted squash or enjoy it with delicious oven fried sweet potatoes.
• Add chopped green onion to it.
• Add diced cucumber to it.
• Add other chopped nuts to it.
• Cook more quinoa and reserve for further repurposing in freezer, before adding in the nuts, fruits, and vegetables.

Oven Fried Sweet Potatoes.

Sweet potatoes have a lot of fiber, high potassium and vitamin A. Bake them to bring out the natural sweetness with pinch of cayenne for a fiery bite.

Ingredients:

• One sweet potatoes, peeled and cut into thin wedges or slices
• 1/2 tablespoon olive oil
• Pinch of cayenne pepper
• Pinch of salt and pepper to taste
• Fresh thyme leaves, optional

Directions:

1. Preheat the oven to 425F.
2. Mix the sweet potatoes with oil, cayenne, thyme, salt and pepper.
3. Place sweet potato wedges or sliced on a baking sheet in single layer evenly. Bake for 40 minutes, until the sweet potatoes are tender inside and slightly brown on the outside.

Note:

• You can also saute the sliced sweet potatoes on medium-low heat till golden brown on the outside and tender on the inside.

A Simple Cole Slaw to Whip Up!

This is a quick side dish to prep for more vegetables in our daily diet. This crisp, tangy and refreshing slaw will surprise you because it has nothing to do with the aged, drenched, soupy, over-sweetened and over-mayo-dressed store-bought version.

Use it to top your sandwiches or as a side dish. Try this and you would not want to buy another commercial cole slaw ever again.

Ingredients (yield 4 servings): 

• 1/4 head green cabbage, thinly sliced
• 1/4 head red cabbage, thinly sliced
• 1 small carrots, thinly julienned
• 1 tablespoons olive oil
• 1 tablespoons Dijon mustard
• 1 tablespoon mayonnaise (easily homemade)
• 2 teaspoons of vinegar (red wine, white wine, rice vinegar or cider)
• 1 teaspoon of brown sugar
• salt and pepper to taste
• 1 teaspoon fennel seeds, optional
• Pickled Jalapenos, optional

Directions: 

1. Combine mustard, mayonnaise and vinegar and mix evenly. Slowly drizzle the oil and whisk in. Season with salt and pepper.
2. Combine the cabbages, carrots, fennel seeds, jalapenos and dressing in a large bowl. Toss to coat evenly. Adjust taste with salt and pepper.
3. Keep refrigerated if not ready to serve immediately. 

My Whole-Grain English Muffins - Still No-knead.

Ingredients: 

• 1 cup all-purpose flour
• ½ cup rye flour
• ¼ cup whole-wheat flour
• ¼ cup spelt flour
• ½ cup plain yogurt
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ tablespoon honey
• 2 teaspoons/7 grams/0.25 oz active dry yeast (1 packet)
• 1 ½ teaspoon kosher salt
• ½ teaspoon sugar
• ½ teaspoon/4 grams baking soda
•  Coarse cornmeal

Directions:

1. Dissolve yeast and ½ teaspoon sugar in 1/3 cup warm water (100°F - 110°F) and wait for 15 minutes to proof the yeast. It should become bubbly.
2. Melt 2 tablespoons butte. Add in yogurt, milk, honey, salt and the yeast mixture.
3. Add flours and baking soda to wet ingredients in step#2, and mix until well combined. Cover the bowl and let it rest in a warm spot for 1 to 1 1/2 hours until doubled in size. 
4. Preheat oven to 350°F degrees. Lightly dust a lined baking sheet with cornmeal. 
5. Place a large skillet over medium heat and melt 1 tablespoon butter. 
6. Using a large ice cream scoop or 1/2 cup measuring cup, 
7. Drop about 1/2 cup batter into skillet to form round muffins about 4 inches in diameter. Cover with lid and cook 3 to 5 minutes on each side until golden brown. The second side may take shorter time, about 2 to 4 minutes.
8. Transfer muffins on prepared baking sheet and bake at 375°F degrees for 6 to 7 minutes.
9. Split the muffins with a fork and toast to serve.

Notes:

• More about muffin making!
• This is a very wet dough just as the other recipe. The consistency is more like a batter. Use a spoon or an ice cream scoop to drop the batter in hot pan. 
• Texture of this recipe will be more like a buttermilk biscuit.

Homemade Mustard!

Ingredients (yield 1 cup about 250g):

• 1/3 cup (55g) mustard seeds
• 1/3 cup (80ml) white wine vinegar
• 1/3 cup (80ml) dry white wine (or water)
• 1 tablespoon caster sugar or turbinado sugar 
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• big pinch of cayenne
• 2-4 tablespoons warm water, if necessary
• optional: 1-3 teaspoons prepared horseradish, to taste

Directions:

1. Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days.
2. Put the ingredients in a blender and whiz until as smooth as possible. Add 2 to 4 tablespoons of water if the mustard is too thick. Blend in the horseradish, if using.

To store: The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month.

Herb Mayonnaise.

Ingredients (yield 1 cup):

• 1 cup mayonnaise (how to homemade healthier version)
• 4 fresh basil leaves
• 2 tablespoons of fresh dill
• 2 tablespoons of fresh flat-leaf parsley
• 1 tablespoon lemon juice
• Sea salt and ground black pepper to season

Directions:

1. Combine the mayonnaise, parsley, dill, lemon juice, basil, salt, and pepper in a blender and pulse at 5 second intervals until the mayonnaise is smooth and green.
2. Serve or refrigerate in an airtight container for up to one week.

Ginkgo Barley Tonic Soup.

This soup is mildly sweet and is nourishing, soothing, relaxing while improving blood flow to brain.

(Questions about the ingredients? Check out Chinese herbs and Asian Ingredients .)


Ingredients (yield 6-8 servings):

• Fifteen Ginkgo nuts
• Pearl barley 40g
• Yu Zhu (Solomon's Seal Rhizome) 15g
• Lady Bell Root 15g
• Five dried shiitake mushrooms
• 20 cups of water

Directions:

1. Wash all ingredients. Soak pearl barley for 2 hours before cooking.
2. Boil 20 cups of water in a big pot.
3. Put all ingredients in boiling water and bring to boil.
4. Cook on medium high for 20 min and then turn heat to low. Cover and simmer 3 hours.
5. Serve.

Walnut Chestnut and Lotus Root Tonic Soup.

Walnut can improve appetite, enhance body energy and blood circulation. Note that if you cannot bear the slight bitterness from Jujube pit, you have to remove the pit from Jujube.

There is a bitter germ inside the lotus seed that is usually removed before sold. If you are preparing this for young children or people who could not stand bitterness, check and remove them if you see any remaining green embryo in the center.

(Questions about the ingredients? Check out Lotus Seeds / Chinese herbs and Asian Ingredients .)

Ingredients (yield 6-8 servings):

• Walnut 80g
• Lotus Root 600g
• Lotus Seeds 80g
• Chestnuts 300g
• Ten seeded red dates
• One dried orange peel
• 20 cups of water

Directions:

1. Wash all ingredients. Cut lotus root into chunks. Check lotus seeds to remove the green germs. 
2. Place one dried orange peel in big pot with 20 cups of water and bring to boil. 
3. Add all ingredients into the boiling water. Cook on medium heat for 20 min. 
4. Turn heat to low. Cover and simmer 3 hours. 
5. Serve. 

Lotus and Longan Tonic Soup.

This soup is mildly sweet and is calming, soothing, quenching and relaxing after a long day.

(Questions about the ingredients? Check out Lotus Seeds / Chinese herbs and Asian Ingredients .)


Ingredients (yield 6-8 servings):

• Lotus Seeds 80g
• Lotus Root 600g
• Dried lily bulbs 15g
• Longan pulp 15g (about 8-10 longan with pit)
• 20 cups of water

Directions:

1. Wash all ingredients. Cut lotus root into chunks.
2. Boil 20 cups of water in a big pot.
3. Put all ingredients in boiling water and bring to boil.
4. Cook on medium high for 20 min and then turn heat to low. Cover and simmer 3 hours.
5. Serve.

My Warming Goji Tea.

This is a drink I have on regular basis.

Ingredients (yield one serving):

• 2~3 dried longan ( I use those with shells. See picture below.)
• 2 tsp dried goji berries
• 3 jujube (also called "red dates")
• 2~3 slices of dried Astragalus root ( 黄芪 Huang Qi in Chinese) 
• 1 1/2 cups water if soaking or 2 cups if cooking
• (optional) some honey or sugar 

Directions:

Soaking Method:

1. Rinse the dried longan, jujube, dried Astragalus root and goji with water. Crack open the longan and remove the shells. Some people slice jujubes but I usually don't.
2. Use boiling water for the last rinse. Drain well.
3. Use boiling water to rinse thermos flask. Put in all ingredients and pour in 1 1/2 cup boiling water. Tightly close the cap. Let it rest at least 3 hours. Serve.

Cooking Method:

1. Rinse the ingredients well. Remove shells from longan.
2. Add all ingredients with 2 cups of water and simmer 30 min. Serve.

Notes：
It wakes you up in the morning and helps you sleep well at night, so try having it before bedtime as well.



You can mix and match with fewer ingredients, such as:

• Goji berry tea: Use just goji berries. This recipe promotes calming, relaxing, reducing eye strain.
• Longan tea: Use just longan. This recipe promotes calming and warming effect.
• Jujube and longan tea: Use jujube and longan. This recipe promotes better circulation and warming effect.
• Jujube and huang qi (Astragalus root) tea: This recipe helps our immune system to function better.
• Jujube, goji berry, huang qi (Astragalus root) tea: This recipe promotes calming, relaxing, warming and helps our immune system to function better.

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