Anahata Healing Arts

Holistic Nutrition for Mind, Body, Spirit

Recipes, yay! I think I’ve only done one other recipe blog before, and I think it’s time I do more. I have so many amazing recipes, many that I’ve learned to do by heart over the years and I want to share them with you. The two recipes in this post are a soup that is a variation on one I’ve been making for ages, but recently renewed my passion for as I did a liver cleanse before a weekend of Shadow Yoga practice in Berkeley. The second recipe is my new favorite, taught to me this past weekend in Berkeley by my dear friend and amazing artist, Kate Mink. I hope you enjoy them both!

Shiitake Mushroom and Daikon Radish Immune Tonic Soup

  • 1 medium daikon radish or 1/4 cup dried d.r. soaked in boiling water for 10 minutes
  • 1 tablespoon sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • 1 package dried shitaake mushrooms soaked in water for 10 minutes and chopped in slivers
  • 2 cups snow peas or snap peas
  • salt and pepper, to taste
  • 4 cups of home made vegetable broth
  • 2 tablespoon low-sodium soy sauce or braggs
  • 1 tablespoon lime juice
  • ¼ cup cilantro leaves

Add the oil to a large soup pot and once melted, lightly saute the ginger, add the mushrooms and snow peas for 2-3 minutes. Add the broth, including the soaking water from daikon and mushrooms, and bring to a soft boil. Immediately turn down to a simmer and cook a few minutes til the peas turn an even brighter green. Do not over cook. Add braggs, lime juice, and cilantro. Check taste and add salt and pepper if you like. I usually find it salty enough with the braggs. I like to serve this with brown rice ramen noodles, which only take four minutes to cook. It makes a heart and delicious soup that the whole family loves. I hope you and yours do too.

 

Spring Tonic Tea

 

2 inches of fresh peeled and chopped ginger and turmeric root

1 cinnamon stick

1 small bunch fresh thyme

 

Put the roots and cinnamon in a pot of cold water and bring to a boil. reduce heat and simmer on low for about ten minutes. Add the thyme for the last five minutes. Remove from heat and add raw honey to taste. You can add 1 t apple cider vinegar as well.

Ginger invigorates the digestive fires and helps us digest even when we’re feeling a bit under the weather. The turmeric is mood enhancing and anti-inflammatory, among its many other talents. Thyme is a magical little plant that has a special affinity for the lungs and helps to clearing congestion while also being a carminative (digestive aid) that helps keep us extracting what we need from the good food we eat. Enjoy a cup with someone you love.

 

Bon appetit!

 

Namaste,

Liz