Recipes

Tomato Soup/Sauce

2 cans of peeled & diced tomatoes
3 cloves garlic
1 onion
some olive + almond oil
some grape + apple cider vinegar/lemon
3 pieces of dried mushrooms (lobster mushroom)
Some herbs (basil, rosemary, oregano)
2 sun dried tomatoes
1 date
1 tsp  black sesame seeds
a little maple syrup
a little soy sauce
1 tblsp miso
1 tblsp red Thai curry
some beans/pulses (lentils, chick peas or kidney beans)
vegetables (spinach, broccoli, Chinese cabbage, mushrooms, carrots), chopped
Boiled egg/1 cake of tofu/mixed nuts
Cheese/Avocado

We’ve learned the key to making good tomato soup is to cook it in a good heavy pot with preferably good oil for at least 40 minutes, though we usually cook it longer. Vinegar is used to bring out the freshness of the tomatoes since we used canned tomatoes. Whatever that is in red is the base of the soup so we make sure to start cooking that first and then we start adding other things in later on. As for the vegetables, depending  on what we choose to use, we either cook it separately or together with the soup. For example with vegetables that takes longer to cook, like carrots, we usually just put it into the soup towards the beginning.

 

Thai Soup

1 can of coconut milk
1 pint of cream
1 tsp oil
2 strands of lemon grass
1 cake of tofu
Vinegar (grape, apple cider)
garlic, to taste
grape tomatoes
1 tsp papaya paste
2 pieces of dried mushrooms (lobster mushroom)
a dash of herbs (basil, rosemary, oregano)
1 tsp black sesame seeds
some curry (green, red Thai)
dash of salt & pepper
dash of  Japanese hot sauce powder
some dried tofu skin
chopped vegetables (bok choy, cabbage, bean sprouts, mushrooms)

Mix everything together in a saucepan.
Add the vegetables later on or at the same time, depending on the vegetables you choose to use and what texture you’d like the soup. There is minimal oil because there is already cream.

 

Chinese Herbal Egg Flower Soup

3 Eggs
minimal amount of tofu, because it diminishes the effects of the herbs
mushroom
1 tomato
Some green onions
1 tblsp miso
Chinese herbs of your choice (Radix, Salvia, Rhizoma Anemarrhenae, Eucommia…), soaked in water overnight

Bring soaked herbs to a boil and simmer for 30 minutes, this will serve as the stock.
Add eggs, mushroom and tomato to stock.
Add green onion and miso last

 

Tea Eggs

Eggs, hard boiled and peeled
Water, at least enough to cover eggs
dash of soy sauce
2 cloves of garlic
1 piece of chili
2 tea bags
Some herbs (oregano, rosemary, basil)
1 slice of lemon (Sasha version)

Cook ingredients gently.

 

Stir Fry Mushrooms

Any 3 types of mushrooms (Shiitake, Cremini, Portabello)
1 tsp olive oil, more maybe necessary depending upon the absorbancy of the mushrooms
dash of  soy sauce
1 or 2 green onions
1 clove garlic, chopped (or more to taste)
a little chili

Stir fry the garlic, chili and some green onions in olive oil.
Add mushrooms a little later and season with soy sauce and more green onion.

 

Apple Dessert

4 green apples, unpeeled and cut into quarters
1 c adzuki beans
1 handful of mixed nuts
5-6 tblsp maple syrup
1 c water
Some butter

The apple was cut into four pieces and seeds were taken out. Put the beans at the bottom of the crock pot to make sure it is thoroughly cooked. Cook for at least 4 hours.