Recipes Featured on The Year of CHI
Nutrition is one of the five branches of Traditional Chinese Medicine. Thats why we choose a new featured recipe each month for the Year of CHI!
September-Baked Pears with Walnuts and Honey
adapted from Skinny Taste
Pears are great for many types of lung issues including asthma and dry cough. When paired with walnuts, honey, and cinnamon in this recipe, you will also be nourishing your kidneys and moving your Lung qi, all which will aid your recovery!
- 2 large ripe pears
- 1/4 tsp ground cinnamon
- 2 tsp honey
- 1/4 cup crushed walnuts
Preheat the oven to 350°F. Cut the pears in half and place on a baking sheet (You can cut a sliver off the other end so they sat upright). Using a measuring spoon or melon baller, scoop out the seeds.
Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one. Bake in the oven 30 minutes. Remove, let cool and enjoy!
July – Cooling Tea
6 cups water
1/4 cup dried mung beans
1/8 cup dried honeysuckle flowers
1 tbsp dried chrysanthemum flowers
Bring 3 cups or water and the mung beans to a boil, cover and simmer for 30 minutes.
In a separate pot, bring 3 cups water, honeysuckle and chrysanthemum flowers to a boil, cover and simmer for 15 minutes.
allow both teas to cool,then strain the herbs and combine the liquid. refrigerate, and drink 1 cup up to 3 times per day.
May-Chocolate Chia Seed Pudding
adapted from The Minimalist Baker
1 1/2 cups Coconut Milk
1/3 cup chia seeds
1/4 cup cacao or unsweetened cocoa powder
2-5 Tbsp maple syrup to taste
1/4 tsp sea salt
optional: 1/2 tsp vanilla extract
Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. Sweeten to taste with maple syrup at this time.
Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
March-Kale and Brussels Sprout Salad
adapted from Just a Taste
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey
1/4 cup olive oil
4 cups finely shredded dino kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. set aside
In a large bowl, toss together the shredded kale and shredded brussels sprouts. Add as much dressing as desired, tossing to coat the veggies completely. Cover and set in refrigerator for 15-30 min. Then add the almonds and cheese and toss. Serve immediately.
February – Orange Basil Quinoa
Adapted from The Detoxinista
For the Quinoa Salad:
1½ cups dry quinoa
3 cups water
1 cup Orange Basil Dressing (recipe below)
½ cup finely diced red onion
1 cucumber, chopped
2 cups fresh spinach
1 red bell pepper, chopped
freshly chopped basil, to taste
salt and pepper
For the Orange Basil Dressing:
½ cup orange juice
¼ cup apple cider vinegar
½ cup olive oil
¼ cup tightly packed fresh basil
½ teaspoon sea salt
1 tablespoon honey
Combine the dry quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat, allowing the quinoa to cook for 15 minutes, or until all of the water is absorbed. Remove from the heat, and fluff with a fork.
To prepare the Orange Basil Dressing, combine all of the ingredients in a blender, and blend until completely smooth and emulsified. Adjust the flavor to taste, if desired.
Transfer the quinoa to a large bowl and toss with the Orange Basil Dressing and chopped vegetables. Season with salt and pepper, to taste, and allow to marinate in the fridge for at least an hour before serving.
January – Detox Veggie Soup
Adapted from The Glowing Fridge
1/4 cup vegetable broth
1/2 of a red onion, diced
4 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric (I used powdered)
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, or to taste (optional)
fine-grain sea salt and black pepper, to taste
4 cups vegetable broth + 2 cups water
2 cups kale, de-stemmed and torn in pieces
1 cup purple cabbage, chopped
juice from a small lemon
In a large pot, heat 1/4 cup veggie broth on medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
Add in vegetable broth and water and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
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