Category: Recipes

September 23, 2020

Black Sesame Balls

Joyce blood nourishing foods, Medicinal Food Cure, Recipes

Okay, I admit it, I’m a nutrient hoarder, and these black sesame balls makes good on that obsession. In this recipe, there are just a few ingredients which you mix in a Cuisinart- black sesame seeds, walnuts, goji berries, cinnamon, ginger, cardamon, salt and a little bit of honey so it is a quick and unfussy snack to make. The flavor is nutty with bursts of sour sweetness and the spices gives an undercurrent of a far away land mystery. And it’s not too sweet so one does not start craving and thus eating too too many.

In East Asian Medicine, black sesame seeds nourish the blood so if you are vegan or eat primarily a plant based diet or are just looking for a satisfying snack then black sesame seeds can be used as a general tonic. They also lubricate the intestines so are helpful if one has constipation. The other unusual ingredient in this recipe is goji berries which also has a tonic effect on Qi and blood and is full of antioxidants. The spices are all warming and support digestion as well.

Goji berries are a cousin of tomatoes so if you have a sensitivity to that family or if you don’t have access to goji berries, you can substitute other dried unsweetened berries. For example, Trader Joe’s sells freeze dried raspberries which could be substituted. Feel free to experiment with other spices also. Enjoy!

June 18, 2020

Bok Choy, Radish & Celery Ferment

Joyce Fermentation, Medicinal Food Cure, Recipes

Chop. Chop. Time to harvest and preserve the bok choy and radishes coming out of the garden. In this ferment, I use just the stems of bok choy and add celery to keep it crunchy. The red radishes offers a bit of spice and a pretty rosy hue. Below is my recipe, such as it is. The fermentation process lends itself to experimentation and variation. I change proportions of ingredients based on what is available from my garden or fresh in the grocery store, usually making quart size containers at a time. Having a few different ferments bubbling away on the kitchen counter or in the refrigerator allows me to serve several small side dishes (Korean-style) alongside main dishes at dinner. I also use this ferment in salads, veggie roll-ups or as a garnish on crackers with cheese or spreads too. The variation at the table not only stimulates interest but digestion as well.

In Vegetable Fermentation Further Simplified, Sandor Katz gives the lowdown on how to ferment any vegetable. Trust me – fermentation seems exotic but it is really super easy. If you are looking to get into fermentation, follow his guidelines and you’ll be making very original side dishes and manufacturing your own tasty probiotics in your kitchen in no time. I’d love to hear about what you are fermenting.

Fermented Bok Choy, Radish & Celery

A few bunches of bok choy (only use white stems)

1 bunch red radishes (thinly sliced)

3 – 5 stocks celery

2-3 tablespoons of salt (amount of salt depends on volume of veggies and taste). Experiment!

(You can add garlic or any spice you please to this ferment as well)

Place chopped bok choy stems, celery and thinly sliced radishes in a flat dish and sprinkle salt over veggies. Let sit for a few hours until fluid is released from veggies. After washing hands, you can also massage veggies to release more fluid if necessary.

This time I used a Japanese pickle press to submerge my veggies but if you don’t have this handy kitchen tool, you can pack vegetables into a wide mouth canning jar or crock. Ideally, veggies are totally covered in salt brine but if not then add water. If you are using a crock, submerge veggies with a weight on top of a plate. If you are using a canning jar, you can use a double plastic baggie filled with water to submerge veggies.

Use a rubber band to secure cheesecloth or fabric over jar or crock to keep flies out and let sit on counter for 4 -7 days. The speed of ferment will depend on amount of salt and outside temperature. The longer you let it ferment, the tangier the taste will be. I generally let this ferment sit for 4-5 days. Taste your ferment frequently.

Place in refrigerator when you like the taste.

June 18, 2020

Bok Choy, Radish & Celery Ferment

Joyce Fermentation, Medicinal Food Cure, Recipes

Fermented Bok Choy, Radish & Celery

A few bunches of bok choy (only use white stems)

1 bunch red radishes (thinly sliced)

3 – 5 stocks celery

2-3 tablespoons of salt (amount of salt depends on volume of veggies and taste). Experiment!

(You can add garlic or any spice you please to this ferment as well)

Place in refrigerator when you like the taste.

March 27, 2020

Daikon Radish to the Rescue

Joyce Medicinal Food Cure, Recipes

In our household we aren’t stockpiling toilet paper, we are stockpiling daikon radish during this pandemic. Using this stout root daily in raw salads, soups or main meals is one of our hedges for maintaining clear lung function.

In Traditional East Asian Medicine, daikon radish is considered to have a cooling thermal nature, and a pungent and sweet flavor. It cools heat, cuts mucous (dampness) and promotes digestion. It also acts as a detoxifier because, as a diuretic, it stimulates urination, helping to remove excess fluid from the body via the kidneys. These are ALL excellent indications for incorporating daikon radish into one’s diet, since the symptoms of Covid-19 are a fever, dry cough and accumulation of fluid in the lung.

Compounding the coronavirus outbreak, we are in the midst of a seasonal change which is a typical time for common cold, flu, and allergy symptoms. As a preventative measure, use daikon radish to support your respiratory system and keep it congestion-free (regardless of the origin). Of course, cutting down and/or eliminating phlegm producing foods like sugar, dairy, and alcohol will reduce inflammatory responses in your body.

One of the virtues of daikon radish is its versatility. It can be pickled, fermented, cooked or eaten raw. I hope this blog post doesn’t create a run on daikon radish, but currently Asian markets are well stocked.

Here are a few of my favorite recipes featuring daikon radish with simple and accessible ingredients.

A white radish and ginger soup is the soup of our times. With our current damp weather, this clear and aromatic broth is soothing and tastes just right. It has just a few ingredients and requires merely minutes to make. The ginger brings warmth, helps improve digestion, and stimulates your metabolism, while the radish does its cleansing work. Just add any green on top. I especially enjoy adding nutrient rich chickweed or overwintered chives from the garden. Depending on how many individuals you are serving, adjust amounts and increase ginger if you want more heat.

White radish and ginger soup (serving 2)

3 cups water

handful of thinly sliced daikon radish

4 – 6 thin slices of ginger

I tsp chicken or vegetarian bouillon ( I use Better Than Bouillon)

Small bunch of coriander, chickweed, spinach, scallions or chives

Combine all ingredients and bring to the boil. Simmer for 10 minutes or so. Add the greens just before serving, along with salt and pepper to taste.

Okonomiyaki – Japanese Vegetable Pancake

This recipe has become a comfort food for us in the last few weeks. In addition to daikon radish, cabbage is the major ingredient in this recipe. Cabbage also clears heat and increases circulation. You can substitute other shreddable vegetables or sprouts. For example, instead of carrots, I used sprouted mung beans in this recipe. If you don’t have miso, mayonnaise mixed with horseradish works just fine as a topping.

https://www.pbs.org/food/kitchen-vignettes/walter-riesens-okonomiyaki-japanese-vegetable-pancake/

Raw Daikon Salad

Since daikon radish is considered a cooling food, it is best to serve this salad on a warm day or as a side dish for a spicy meal or a heavy dish. I often add horseradish in my vinaigrettes for its taste and its instant sinus clearing action!

https://www.japancentre.com/en/recipes/1313-daikon-salad

January 6, 2015

Fire Cider

Joyce Fire Cider, Immune tonic, Medicinal Food Cure, Recipes

When my BFF dropped off six perfect little empty bottles, I was inspired to utilize them as carriers for this season’s remedy gift for friends, neighbors and clients. Since I had always wanted to try Fire Cider and had a month to go before the end of the year, I decided to make my first batch. I can now report from my own and recipients’ reviews – this is good stuff.

Whether you take a swig straight from the bottle or put a teaspoon in hot water or cocktails, or add it to salad dressing, you will instantly register the delicious potency of this fine folk remedy. It’s a perfect daily tonic for cold/flu season as it warms your insides up like an immune whisky. It has all the requisite flavors (spicy, pungent, bitter, sour and sweet) for kicking pathogens like cold and dampness out of your body and stimulating blood circulation.

I followed the recipe below from Mountain Rose Blog and also added astragulus root. I did keep my batch in a dark cabinet, but, full disclosure, I did not shake it every day. I only shook it once. This kind of recipe is infinitely adjustable to tastes and variations based on whatever you have in your pantry. The apple cider acts as a perservative so it does not have to be refrigerated. After I strained out my first batch, I added more cider vinegar over my shredded roots and herbs so I could extract even more of their medicinal properties.

With a dose of Fire Cider every day, I feel well armed this winter for keeping colds at bay.

Ingredients
1/2 cup fresh grated organic ginger root

1/2 cup fresh grated organic horseradish root

1 medium organic onion, chopped

10 cloves of organic garlic, crushed or chopped

2 organic jalapeno peppers, chopped

Zest and juice from 1 organic lemon

Several sprigs of fresh organic rosemary or 2 tbsp of dried rosemary leaves

1 tbsp organic turmeric powder

1/4 tsp organic cayenne powder

organic apple cider vinegar

raw local honey to taste

Directions
Prepare all of your roots, fruits, and herbs and place them in a quart sized jar. If you’ve never grated fresh horseradish, be prepared for a powerful sinus opening experience! Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well! Store in a dark, cool place for one month and remember to shake daily.

After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid goodness as you can from the pulp while straining. Next, comes the honey! Add 1/4 cup of honey and stir until incorporated. Taste your cider and add another 1/4 cup until you reach the desired sweetness.

Ingredient Variations
These herbs and spices would make a wonderful addition to your Fire Cider creations:

Thyme
Rosehips
Star Anise
Schisandra Berries
Astragalus
Parsley
Burdock
Oregano
Peppercorns
Beet Root Powder
Habanero Powder
Bird’s Eye Chili Powder
Whole Chili Peppers
Fresh orange, grapefruit, lime juice and peels

October 30, 2014

Non-gluten Bread

Joyce Fermentation, non-gluten bread, Recipes

The fall season is upon us, and naturally I crave heavier richer foods. Especially carbohydrates. Toast with butter, to be specific. But, here’s the thing – I try to limit carbohydrates, especially breads. How I satisfy my craving for bread is by making non-gluten bread recipes, even though I am not gluten intolerant. Because they are flourless and made of fermented grains, non-gluten breads offer more nutrients per calorie. If I’m going to eat bread, it has to satisfy my cravings and be worth its heft for my slower winter metabolism.

Here are two non-gluten bread recipes I found that are simple, flavorful, and most importantly, unfussy. They are infinitely amenable to variations. I always add hemp seed and more salt, especially on the top of the loaf.

This buckwheat bread is really simple, hearty and inexpensive: http://consciouscatering.ca/nama-bread/

This quinoa/millet bread, although more complex, has a sweet nutty flavor and when it is toasted the edges crisp up just right: http://www.wholeheartedeats.com/2014/02/the-unbelievable-bread_20.html

October 21, 2013

Borgenola Raw Breakfast Recipe

Joyce Chia seeds, hemp hearts, Medicinal Food Cure, pumpkin seeds, Recipes, sunflower seeds

Borgenola, that’s the name of my new favorite raw breakfast. It’s named after my trusted advisor, Danny Borgen, because it was his brainchild, but like all inventions with a good original formula, it evolved.

Originally, Danny turned me on to his after workout snack/lunch, which was a combination of flax and pumpkin seeds. As his nutritional trusted advisor, I subsequently recommended chia seeds to replace the flax and later hemp hearts. He, continuously fascinated by the science of food, added raw cacao nibs.

Finally, after all this talk about his combo, I tried it, liking it enough to incorporate it as a breakfast food myself. To his Borgenola, I added raw sunflower seeds. The gelatinous chia mixed with crunchy sunflower, pumpkin and cacao nibs offers tasty granola-like textures. Because of the high amount of protein in chia and hemp, it satisfies, not to mention stabilizes blood sugar levels, but it is light, unlike oatmeal or other grain based morning cereals. Both chia and hemp seeds are also high in essential fatty acids, which give them anti-inflammatory properties. Hemp contains all the amino acids which build protein and aide in developing lean body mass and muscular repair, making it an ideal after workout food. As for the other seeds, sunflower most notably offers vitamin E, selenium and folate while pumpkin offers magnesium, zinc and manganese. Cacao nibs, besides its desirable chocolate taste, also offers a significant yield of magnesium, manganese and copper. All with more nutritional merit than mentioned in this post, these superfood seeds united feel so right mixed together. Check out the nutritional data for yourself.

Depending on the season, it can be eaten as a warm or cold meal. You can add fruit, jam or sweeteners, or not; chia, neutral in taste, harmonizes well with very little or no sweetener. It’s a clean, simple, high nutrient, non-allergenic, non-inflammatory, raw breakfast or snack that lends itself to infinite permutations. Try it.

Borgenola Raw Breakfast Recipe

3 Tablespoons chia seed

1 cup water (hot or cold)

3 Tablespoons Hemp Hearts

1 Tablespoon raw pumpkins seeds

1 Tablespoon raw sunflower seeds

1 teaspoon raw cacao nibs

Optional

1 Tablespoon shredded coconut

Berries, pear or apple slices

1 tsp. maple syrup, agave or honey or fruit jam

Instructions:

Add 1 cup heated or cold water to chia seeds and stir. Wait 15 minutes until gelatinous. Stir again and add remaining ingredients.

January 11, 2013

Massaged Raw Kale Salad Recipe

Joyce blood nourishing foods, massaged raw kale salad, Medicinal Food Cure, Recipes, Urban Farming

Yeah, it happened to me too at the end of the year-I couldn’t resist eating the homemade goodies that arrived in little cellophane gift bags tied with pretty ribbons. Full disclosure: I could resist most cookies but not the homemade almond roca or the toffee. So, as the New Year begins, I am sharing my antidote for replacing the sweet taste that might still be clinging to your palate, and derailing your healthy food choices too.

At Parsley Farm, lacinato kale, or commonly referred to as dinosaur kale, is our primary winter food crop. All the cruciferous vegetables grow well in the Pacific Northwest climate, but kale, in particular, seems to thrive. And if it thrives, we thrive. Unlike cabbage, broccoli or Brussels sprouts, which mature for a one-time harvest, kale, a plant that keeps on giving throughout the seasons, will continue to generate growth when some of its leaves are picked as it develops. If you start your plants in the spring, by fall they will mature into big leafy plants, mighty manufacturers of nutrient dense nutrition for picking throughout the winter.

Kale is a medicinal money tree as far as I’m concerned. With many large plants growing in my garden, I feel rich. In Chinese medicine, we view kale as slightly bitter which benefits the liver and heart. All dark green vegetables nourish the blood, but kale also has a detoxifying effect, which can be helpful for anyone with cancer thus my strong attraction to this plant. It is also helpful for lowering cholesterol. Besides being rich in vitamins such as Vit A, C and K, it is also a good source of iron, magnesium and calcium.

Massaging raw kale is my favorite way to prepare it because by manually breaking down the cell walls, we render it into a tender, digestible and delicious dish. The shiny deep dark green leaves seem to transform into something more akin to seaweed with all the nutrient richness of chlorophyll coming to the surface, but with none of the fishy taste. Below is my basic recipe because I like the simple, clean taste of the kale itself with a little red onion, but it can be fancied up with red pepper, olives or sprouts, or whatever else you might imagine.

Parsley Farm

Massaged Raw Kale Salad

Ingredients

1 bunch kale

1 – 2 tbsp balsamic vinegar (or, any other acid: ½ lemon or lime; rice vinegar, apple cider vinegar)

1/8 cup extra-virgin olive oil

2 pinches of sea salt (adjust to taste)

¼ cup red onion sliced thinly

First, cut the stems out of the kale.

Roll up a few de-stemmed leaves at a time and then slice them into narrow bite size pieces.

Put all of the sliced kale into a bowl, add 2 pinches of salt and drizzle olive oil over the greens. After washing your hands, massage the kale with your hands for 2 -3 minutes until they soften and wilt, and become visibly darker. Add your vinegar and stir. Add sliced red onion, and any other additions such as red pepper, olives or sprouts. Toss, serve, and eat ALLOT.

December 24, 2012

The Cleaning Cure

Joyce Good Living Cure, non-toxic cleansers, Recipes

Have you ever had the experience of waiting for those precious few days when your partner will be away, and then finally you are alone? This morning Craig left to visit Indian Bob over the Christmas holiday so finally I had the solitude I’d been waiting for to start rewriting the first chapter of my memoir.

Well, of course, instead of sitting down to write, I had to clean the space first. That’s not too avoidant, it’s practically a norm for writers to clean their space as a first attempt to clear their head before banging it up against their subject matter. But when I decided to make DIY household cleaning supplies, I knew I was really getting off my mark.

The reality is I’ve been putting off making these simple, totally non-toxic, effective and inexpensive cleansers for about as long as I’ve been putting off rewriting chapter one. As it turned out, spending the very few minutes it took to make an All Purpose Spray Cleaner and a Soft Scrub cleanser, using Seattle writer Raleigh Briggs’ very cool book, Make Your Place, affordable, sustainable nesting skills, triggered an all out, clean every white surface in sight siege. Raleigh Briggs offers excellent non-toxic solutions for household cleansers so her book is a small and very worthwhile investment. She uses basic and inexpensive ingredients like baking soda, vinegar and essential oils among other simple ingredients, and enough practical hands on tips to make all conscientious homemakers succeed at using non-toxic cleansers as a first choice.

This is my favorite recipe for making a soft scrub for cleaning bathtubs and sinks:

1 c baking soda

3-5 drops tea tree oil (other oils are fine too – lemon, eucalyptus, peppermint)

¼ c liquid castile soap

2 aspirins, powdered

Mix all ingredients together and add enough water to make a paste. Keep in a shampoo bottle or small Tupperware container. To use, apply with a sponge, scrub and rinse thoroughly.

Now back to the clean white page.

December 4, 2012

The Sugar Fix

Joyce Medicinal Food Cure, Recipes

tumblr_mejikgAR1Y1ra92m5 When fall turns to winter, we all start looking for our sugar fixes. We seem to have a physiologic insistence for heavier, denser food, specifically in the form of carbohydrates. For Craig and I, that urge hit on December 1^st. For the most part, we eat the Paleolithic diet, which consists of raw foods, cooked vegetables and grilled meat. I occasionally eat quinoa but generally no grains, starches, dairy or refined sugars. The benefit of this kind of diet is my lymphoma stays in remission. I also have no ups and downs in terms of weight gain or energy level, and have zero food cravings. Reason enough to keep me on the straight and narrow, and feel good about it.

Craig has adapted well to this way of eating although he seems to have more carbohydrate requirements than I do. He occasionally eats some flat breads and rice, but it is fairly minimal. But when I saw him return from a food-shopping trip with packaged pancake mix, I knew it was time to build more carbohydrates into our winter diet. Lately, I also noticed myself prowling the kitchen on the hunt for a snack at night. My usual snack of celery and peanut butter wasn’t cutting it.

Although there are fantastic raw food desserts recipes to choose from for a high protein/low glycemic sugar fix, I tend to make raw sprouted granola as my snack of choice because it has just the right heft and crunch factor for my tastes. After pouring myself a heap of granola into a bowl, I add coconut or almond milk and call it good. Craig, well, he might not be as easily satisfied with raw sprouted granola as I am. I can hear him now crying out in his best grumpy old man imitation, “Where’s my pie?”

Why bother with soaking and sprouting grains? Because when grain is soaked in water, it ferments which helps to pre-digest it. And when the grain is sprouted, its nutrient (Vit B, C and protein) content is increased and its enzymes are intact.

Raw Sprouted Granola

2 cups sprouted buckwheat (soak buckwheat overnight, drain and let sit in a colander until a sprout forms to the length of the grain.

1 cup almonds (soak overnight) chop into chunks

1 cup sunflower seeds (soak overnight) chop into chunks

8 – 10 dates (soaked and pureed)

½ cup coconut flakes (optional)

1/3 cup coconut oil

¼ cup maple syrup (optional)

1 tsp cinnamon

½ tsp salt

Optional: You can add walnut, cashews, and pumpkin seeds.

Mix all the ingredients together. Dehydrate at 105 degrees until crunchy (12hrs). Add dried apricot or other dried fruits if you wish. Store in a glass Mason jar.

Category: Recipes

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Borgenola Raw Breakfast Recipe

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Parsley Farm

Massaged Raw Kale Salad

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