Healthy Meal Recipe

[Guest guest]

Healthy Meal Recipe

 

 

The healthy meal recipe is exceptional for the

following reasons. Simple to prepare, inexpensive,

easy to digest, delicious one pot meal, convenient to

take with you, warming during the cold months,

customized to your specific body type and health

imbalance, adapted from the eastern medicine

tradition, ultimate fast food health food!

 

 

Ingredients

 

3 cups water

1/4 cup grain

1/4 cup legume

1/2 cup steamed vegetables

3 teaspoons culinary herbs and spices

1 pinch sea salt

1 teaspoon raw sugar

1 teaspoon ghee or olive oil

Fresh cilantro

 

Preparation

 

Place water, grain and legume of your choice in a slow

cooker. Cover, set on low or high, and cook over night

to stew like consistency. Mix in remaining

ingredients. Garnish with cilantro. Serves two. Place

hot in thermos bottle to take with you. Ingredients

can be adjusted for consistency, taste, body type, and

health imbalance.

 

This recipe is the basis for creative variation. See

ingredient suggestions below. All ingredients

available at the health food store except split yellow

mung beans which are available from Everybodys Store

641-472-5199. ProctorSilex.com makes a 1.5 quart slow

cooker which is ideal. An automatic shut off timer can

reduce cooking time. Thermos.com makes the

ThermosNissan 1.3 liter wide mouth vacuum bottle which

is ideal.

 

Grain Suggestions

 

Particularly good is a mix of brown rice, sweet brown

rice, and wild rice. Also a mix of white basmati rice

and quinoa.

 

Legume Suggestions

 

Split yellow mung beans or red lentils. Also green or

yellow split peas, brown lentils, black beans, or any

legume of your choice.

 

Herb and Spice Suggestions

 

Mix of coriander, cumin. turmeric, fresh ginger, etc.

 

 

For variety, you can add ingredients like coconut

milk, baked tofu cubes, vegetarian sausage, water

chestnuts, orange peel, cardamom, Jerusalem artichoke,

potato, herb tea, wine, etc. Use your imagination and

creativity. Organic food is best. For a heat imbalance

like rosacea, you should choose ingredients that are

heat reducing also know as anti pitta. Refer to the

food guidelines chart here

http://health./files

 

In China, rice stew is know as congee or jook which is

simply rice cooked in water to a stew like

consistency. It has been used in Chinese medicine for

centuries. Added to the stew are specific medicinal or

tonic herbs for health maintenance and healing.

Consult with a practitioner of Chinese medicine for a

prescription of medicinal or tonic herbs according to

your specific health imbalance.

 

Ghee Recipe

 

Slowly melt one pound of organic unsalted butter in a

glass sauce pan. When butter begins to boil, reduce

heat and slow boil for 15 minutes. Careful not to

burn. When curds at bottom of pan turn light tan,

remove from heat. Remove foam on top of melted butter

with large spoon. Pour ghee through stainless steel

strainer into glass jar and seal with lid. Ghee does

not require refrigeration unless the weather is hot.

Shelf life is unlimited. Use a clean dry spoon when

removing ghee from jar. Unlike butter, ghee does not

easily burn when used in cooking. A general dosage is

2 teaspoons per day on food. Ghee is one of the

highest regarded tonic foods in Ayurvedic medicine.

 

 

References

 

Live In The Balance - Linda Prout

 

Ayurvedic Cooking - Dr. Vasant Lad

 

Ayurvedic Healing - Dr. David Frawley

 

The Book of Jook - Bob Flaws

 

Chinese Tonic Herbs - Ron Teeguarden

 

Healing with the Herbs of Life - Lesley Tierra

 

Ghee: A Guide to the Royal Oil - Kathryn Feldenkreis

 

Fresh From The Vegetarian Slow Cooker - Robin

Robertson

 

The Ancient Wisdom of the Chinese Tonic Herbs - Ron

Teeguarden

[Guest guest]

Thanks for the recipe, OneLove!

 

I love mungbeans. I'm wondering -- what do you think about red lentils

for the pitta-rosacea inclined? Yes, I've looked at food lists and

wouldn't you know it, red lentils drift from the Yes to the No column

and back again depending on where you look!

 

I find red lentils so easy to use. They cook so quickly. And taste

very mild, so are easy to curry. So, what do you think?

 

BTW, I looked up " Everybody's " on line and found it to be quite a

hippie gourmet emporium (**yum, all that red wine and cheese that's

such a no-no!!**). This one is located in Washington State, is this

the very one you're recommending for split mung beans? (The phone

number wasn't the one you gave.) I didn't see dried beans among their

offerings -- of course, you can't list everything.

 

Best wishes,

 

pc

[Guest guest]

Hi PC

 

Dr. Vasant Lad considers red lentils ok for pitta.

From my personal experience, I find them to have a

subtle sweet taste and not heating.

 

Everybody's health food store is located in Fairfield

Iowa. They do not have a website.

 

All the best

 

OneLove

 

 

Cat <pink_cat_6 wrote:

 

> Thanks for the recipe, OneLove!

>

> I love mungbeans. I'm wondering -- what do you think

> about red lentils

> for the pitta-rosacea inclined? Yes, I've looked at

> food lists and

> wouldn't you know it, red lentils drift from the Yes

> to the No column

> and back again depending on where you look!

>

> I find red lentils so easy to use. They cook so

> quickly. And taste

> very mild, so are easy to curry. So, what do you

> think?

>

> BTW, I looked up " Everybody's " on line and found it

> to be quite a

> hippie gourmet emporium (**yum, all that red wine

> and cheese that's

> such a no-no!!**). This one is located in Washington

> State, is this

> the very one you're recommending for split mung

> beans? (The phone

> number wasn't the one you gave.) I didn't see dried

> beans among their

> offerings -- of course, you can't list everything.

>

> Best wishes,

>

> pc