alkalizing the body

Healthy Detox Recipes

detoxstew
detoxstew

Chinese Medicine Deep Detox Stew

40 minutes prep time  |  Makes 4 bowls

A traditional stew to enhance immunity and support heart health.Makes: 4 bowls

15 shiitake mushrooms 1 oz. black fungus 3 cloves garlic 4 tbsp. sesame seeds 2 tbsp. sesame oil 2 burdock roots, chopped 2 oz. dry hijiki seaweed 1 bunch bok choy, chopped 1 small can lycii berries 6 tbsp. white miso 2 leeks

Soak the shiitake and black fungus in a bowl of cool water, just enough to cover, for 20 minutes or until soft. Then slice thinly, saving the soaking water. In a soup pot, sauté the garlic, leeks and sesame seeds in the sesame oil for 5 minutes. Add the burdock and hijiki and sauté for 5 minutes more. Add mushrooms, fungus, soaking water, another 6 cups water and bring up to a simmer. Then add the bok choy, lycii berries, and white miso. Let simmer for several minutes to allow the flavors to blend.

herb-tea-AME050LH
herb-tea-AME050LH

Cold Defense Cleanser

20 minutes prep time | Makes 2 drinks

Make this broth the minute you feel a cold coming on. Drink in small sips.

Makes: 2 drinks

In a saucepan, gently simmer: 1 and one half cups water 1 tbsp. honey 1 tsp. garlic powder One half tsp. cayenne 1 tsp. ground ginger 1 tbsp. lemon juice.

Remove from heat, and add 3 tbsp. brandy.

More Light, Healthy Recipes for Summer!

Rose Petal Fruit Salad- Edible flowers are light, healthy and delicious

petals-resized-600
petals-resized-600

1½ cup blueberries, rinsed 3½ cups nectarines, sliced ½ cup rose petals ¼ cup violets or nasturtiums 2 tbsp. raspberry vinegar 1½ tsp. rose flower water 2 pinches fructose

Arrange the blueberries and nectarines on a platter. Sprinkle fruit with the rose petals and violets. In a small bowl, mix the raspberry vinegar, rose flower water and fructose. Pour over fruit. Serve immediately. Makes 6 servings.

Sushi Salad- A friendly addition to modified macrobiotic diet

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sushisalad-resized-600

1 cup short-grain sushi rice 1 cup mixed brown and wild rice 4 cups cold water 2 cups broccoli, diced 1 red bell pepper, diced 2 carrots, diced 1 rib celery, diced 4 scallions, thinly sliced 2 tbsp. pickled ginger, minced ½ cup almonds, slivered 2 sheets toasted nori, sliced into small squares ½ cup brown rice vinegar 2 tbsp. soy sauce 2 tsp. wasabi paste

In a saucepan with a tight-fitting lid, combine the sushi rice, mixed brown and wild rice, and 4 cups of cold water. Bring to a boil, stirring occasionally. Reduce heat to low, stir, then cover and cook for 15 minutes, lifting the lid to stir only once. Remove pan from heat, stir, cover again, and set aside for 20 minutes. Brown and wild rices should be chewy in texture. Cool in a large bowl.

In a soup pot, blanch the broccoli, red bell pepper and carrots in boiling water for 1 minute. Drain and rinse with cold water to stop cooking; set aside. When rice is cool, toss with blanched vegetables, celery, scallions, ginger, almonds, and toasted nori. Make the dressing: whisk together the brown rice vinegar, soy sauce, and wasabi paste to make a dressing. Toss with salad and serve. Makes 6 servings.

Enzyme Booster Green Soup- Chlorophyll and Enzyme Healing

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greensoup-resized-600

1 tbsp. olive oil 2 garlic cloves, minced ¼ cup leeks, minced ½ cup green onions, minced 2 tbsp. shallots, minced ¼ cup celery, minced 1 tbsp. wheat germ 1 cup leafy greens (spinach, chard, endive, romaine, etc.), finely chopped ¼ cup fresh parsley, minced ¼ cup watercress, minced 4 cups miso soup 1 tbsp. lemon juice ½ tsp. herb salt ¼ tsp. white pepper daikon white radish, thinly sliced

In a skillet, sauté the garlic, leeks, green onions, shallots, and celery in 2 tbsp. of olive oil. Sprinkle with the wheat germ and toss to coat. Remove from heat and toss in: the leafy greens, fresh parsley, and watercress. In a soup pot, heat the miso soup briefly. Add the sautéed vegetables, lemon juice, herb salt, and white pepper. Heat just through; top with the daikon white radish. Makes 6 servings.

Chlorophyll- A Key to Healing

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108150-resized-600

Green foods are power plants for people. Our body chemistry comes from plant nutrients because plant chlorophyll (one of the most powerful nutrients on Earth) transmits the energies of the sun and the soil to our bodies.  The sun is the energy source of the Earth—plants constitute the most direct method of conserving the energy we get from the sun. Fruits, vegetables, grains and grasses reach out to us on branches and stems, making themselves beautiful and nourishing to attract us. Chlorophyll offers amazing healing benefits for humans. The most therapeutic ingredient in green foods is chlorophyll, the basic component of the “blood” of plants. Chlorophyll is the pigment that plants use to carry out photosynthesis - absorbing the light energy from the sun, and converting it into plant energy.  This energy is transferred into our cells and blood when we consume fresh greens. Chlorophyll is in all green plants, but is particularly rich in green and blue-green algae, wheat grass, parsley, and alfalfa.

Our blood has a unique affinity to chlorophyll. The chlorophyll molecule is remarkably similar to human hemoglobin in composition, except that it carries magnesium in its center instead of iron. Eating chlorophyll-rich foods helps our bodies build oxygen-carrying red blood cells. In my opinion, eating green foods is almost like giving yourself a little transfusion to help treat illness and enhance immunity.

Chlorophyll is a better tonic than Geritol for tired blood. It calms the nerves, so it’s helpful for insomnia, exhaustion and nervous irritability. It’s beneficial for skin disorders used topically and internally, helps you cope with deep infections, and dental problems like pyorrhea. Its anti-bacterial qualities are a proven remedy for colds, ear infections, skin ulcers and chest inflammation.  Chlorophyll is a key heart remedy, improving the overall condition of the heart and lowering blood pressure. It is a mild diuretic and stimulates peristalsis to relieve constipation.

Chlorophyll detoxifies your liver. It’s a potent antioxidant. It helps neutralize and remove drug deposits, and purifies the blood. Even the medical community sees chlorophyll as a means of removing heavy metal buildup, because it can bind with heavy metals to help remove them. A new U.S. Army study reveals that a chlorophyll-rich diet doubles the lifespan of animals exposed to radiation. Since the days of Agent Orange and Gulf War Syndrome, chlorophyll is considered a form of protection against some chemical warfare weapons and some natural poisons. Research shows supplementation with chlorophyllins (100 milligrams, 3 times daily) can reduce DNA damage caused by poisonous mushrooms by as much as 55%. (The amount used equals about ½ cup chopped raw spinach.)

Chlorophyll is rich in vitamin K, necessary for blood clotting. Naturopathic physicians use chlorophyll for women with heavy menstrual bleeding and anemia. Vitamin K helps form a compound in urine that inhibits growth of calcium oxalate crystals, so chlorophyll helps with kidney stones. Vitamin K also enhances adrenal activity, so chlorophyll-rich foods help maintain steroid balance for a more youthful body.

Chlorophyll improves digestion, reduces chronic bad breath and body odor… even in pets! It is used in natural air deodorizers. You can add chlorophyll to your detox juices during a cleanse to help keep blood sugar levels stable. Liquid chlorophyll is a good choice for people who want the ultimate benefits. Chlorophyll liquids and green superfood drinks from the health food store work well. Incorporate your choice of chlorophyll foods and supplements in your healing program.

To Life-long health,

Linda Page