Archive for the ‘Recipes’ Category

Crockpot Lentil & Butternut Squash Soup

Thursday, October 3rd, 2013

I love my crockpot! Here’s a lovely recipe for fall that uses butternut squash and adds a little coconut milk to make it extra satisfying in cool weather.


1 onion, diced
2 cloves garlic, minced
1/4 inch piece of ginger, minced
1 cup of dried lentils, rinsed
2 lbs butternut squash, peeled, seeded and chopped (save the seeds to roast in the oven!)
1 tsp. curry powder
1 tsp. ground cumin
1 can coconut milk
4 cups vegetable broth
Optional: dash of cinnamon and/or cardamom, if you like your soup a tiny bit sweet and spicy
1 tsp. salt (or to taste)

Add all of the ingredients to the crockpot except the salt and cook on low, covered, for 7 – 8 hours or until the squash and lentils are cooked through. Add salt to taste. If you have an immersion blender, you can blend some or all of the soup into a creamy consistency.

Easy Crock-Pot Beans

Thursday, April 25th, 2013

Looking for an easy way to incorporate meat-free meals in your diet?  Like beans but have trouble digesting them?  Our crock-pot bean recipe is simple and also makes the beans more easily digestible.

Crock pot beans

Easy Crock Pot Beans

3 cups dried beans (pinto, black, navy etc.)

Spice recipe:  3 tsp. cumin, 1 tsp. coriander, 2 tsp. paprika,1 tsp. turmeric, 1 tsp. garlic powder, freshly ground black pepper.

2 tsp. salt

Optional:  1 can diced tomatoes, 1 diced bell pepper, 2 diced carrots, or any other veggies of your choice

Rinse the beans, then place in a large bowl.  Cover with warm water and soak 12 hours or overnight.  Rinse the beans thoroughly (this makes them more easily digestible).  Place beans in crock pot and stir in the spice mixture but not the salt.  (Note:  these are the spices we like to use – please feel free to experiment with your own blend.)  Cover with water plus about 1 more inch of water over the bean level.  Cook on low for 6 – 8 hours until beans are soft.  Once the beans are cooked, add the salt, tomatoes, and veggies.  Turn the crock-pot to high and heat until the veggies are cooked through.


  • When cooking beans, do not add salt or acids such as tomatoes or vinegar at the beginning of cooking.  These will make the skins tough and the beans won’t cook through.
  • To further increase the digestibility of the beans, discard the cooking water as well.  (We like to keep the water for the delicious flavor, but if you’re new to eating beans, you may want to discard it.)
  • You will find that home-cooked beans are tastier and easier to digest than canned beans.  They’re much cheaper, too!

Two teas for a cold

Tuesday, November 15th, 2011

Caught a cold?  Here are two teas to help fight it.

Ginger and Scallion Tea

Have a runny nose, chills, and body aches?  Try this simple tea to fight it off.

  • 1 inch piece of ginger, sliced but not peeled
  • 1 – 2 scallions, sliced (including the white bottoms)
  • 1 piece cinnamon bark (optional)

Place the ginger and scallions (and optional cinnamon)  in a pot, and cover with about 2 cups of water.  Bring to a boil, then simmer covered for 10 minutes.  Strain and drink hot.   Get in bed under the covers and let the tea warm your cold away.  Note:  if you have a fever and/or sore throat, don’t drink this tea.  Use the mint tea recipe listed below.

Mint-Lemon Tea

If you have a fever or a sore throat, mint tea is best to soothe your irritated throat and help bring down the fever.  In Chinese medicine, mint has cooling properties and also “releases the exterior,” which means it helps your body fight off foreign invaders like viruses.

  • 1 mint tea bag
  • 1 teaspoon lemon juice
  • 1 teaspoon honey (optional)

Steep mint tea, lemon juice (and optional honey) for 5 minutes in hot water, then drink warm.

Recipe for Baked Pears

Friday, September 16th, 2011

Pears are a perfect food to enjoy in the fall. According to Chinese medicine, the lungs control the skin by diffusing moisture throughout the skin’s surface. The lungs are easily damaged by the dryness of autumn, causing the skin to become dry, scaly, and itchy. Pears moisten the lungs to help reduce dry coughs and dry, itchy skin. To introduce more pears into your diet, try this simple recipe for baked pears.


Baked Pears

  • 1 pear per person
  • 2 tablespoons maple syrup per pear
  • Cinnamon and nutmeg

Preheat the oven to 350 degrees. Cut the pears in half lengthwise, and use a spoon to scoop out the core. Place skin-side down in a nonstick baking pan or in a greased casserole pan. Pour the maple syrup over the pears, and sprinkle with a little cinnamon and nutmeg. Bake for 30 minutes or until tender.