&
A Spoonful of my
TCM
DETOX RECIPES
SPINACH SOUP WITH SAUTEED SHIITAKE
MUSHROOMS & MINT
A wonderful spring dish to both nourish and
cleanse our blood, and move and tonify our qi.
Ingredients
Ingredients for the soup:
2 bunches of spinach, washed.
2 potatoes, diced
1 tablespoon butter
A pinch of nutmeg
1 tablespoon finely chopped lemon zest
Flor de Sal or unrefined rock salt
Ingredients for the mushrooms:
150 grams shiitake mushrooms, halved
1 tablespoon tamari
3 tablespoons hot water
Finely chopped zest of half a lemon
2 tablespoons olive oil
1 teaspoon Yummy Tummy spice mix or ground turmeric and coriander
1 teaspoon Flor de Sal.
A handful of mint leaves.
Optional: Edible flowers for decoration
Preparation
Melt the butter with nutmeg and lemon zest, add the potatoes and sauté briefly.
Pour in 1.5 liters of hot water, cook the potatoes until tender, then add the spinach and cook for two minutes. Blend the soup and season with Flor de Sal.
If spinach is not available, chopped chard can be used instead, the soup can also be enjoyed without blending.
For the mushrooms, mix all ingredients to create a broth, add the halved shiitake mushrooms, cover and braise for about 15 minutes until tender yet still firm.
Stir the mushroom broth into the soup.
Serve the soup in bowls, add the mushrooms and mint leaves on top, decorate with edible flowers if desired, and enjoy.
WARM SPINACH AND POTATO SALAD
WITH BEETROOT
A delicious alkaline, blood tonifying and blood moving salad made from cooked vegetables, which makes it a wonderful salad also for cooler days. It tonifies spleen qi, stimulates intestinal movement, and drains dampness and heat.
Ingredients
2 large beetroots, cooked and diced
4 medium potatoes, roughly diced
2 bunches of spinach, roughly chopped, or baby spinach
1 avocado, sliced
Flor de Sal
Extra virgin olive oil
Juice of half a lemon
Zest of half a lemon
Freshly ground black pepper
2 teaspoons fresh coriander leaves, torn, alternatively parsley
2 teaspoons basil, roughly chopped
Preparation
Cook the beetroot, peel it and cut it into cubes.
Mix all ingredients for the marinade and pour half of it over the diced beetroot, allowing it to marinate.
Peel, wash and dice the potatoes and cook them in plenty of water. Once the potatoes are al dente, add the roughly chopped spinach or baby spinach and blanch briefly, then drain both together. Add a generous pinch of Flor de Sal and pour over the remaining marinade. If desired, add a little of the cooking water to achieve a slightly creamier consistency. Arrange both veggies side by side in a bowl without mixing, as the beetroot will stain. Finish with avocado and herbs and enjoy.
If desired, the potatoes can be replaced with cooked cannellini beans, and the coriander can be substituted with fresh parsley.
BELUGA LENTIL STEW WITH GRILLED EGGPLANT AND CRANBERRIES
%20(1).jpeg)
A wonderfully warming winter dish that moves blood and qi and strengthens the kidneys. Inspired by a traditional Middle Eastern dish, adapted to personal taste without diminishing the beauty of the original.
Ingredients
2 eggplants
Coconut oil
3 shallots, finely chopped
1 teaspoon ground cumin
1 teaspoon fennel seeds
2 teaspoons freshly chopped ginger
60 milliliters red wine
1 teaspoon chopped lemon zest or half a tablespoon preserved lemon
400 grams or 2 cups Beluga lentils
1 tablespoon lemon juice
2 tablespoons tahini
2 tablespoons maple syrup
4 tablespoons pomegranate syrup or cranberry jam
Flor de Sal
A handful of chopped parsley and mint
Optional: Coconut yogurt and pomegranate seeds
Preparation
Pierce the eggplants several times with a fork and grill at 220 degrees Celsius for 20 to 30 minutes, turning halfway through, until the outside is firm and dry and the inside soft. Remove from the oven and set aside.
Sauté the shallots until translucent, then add cumin, ginger, fennel seeds and a splash of red wine.
Simmer for two minutes, then add the lentils, lemon zest and 1.5 liters of hot water.
Bring to a simmer and cook covered for 30 to 40 minutes until the lentils are soft and most of the liquid has reduced.
If using pre-cooked lentils, use 600 grams drained lentils and only 2 cups of water.
Open the eggplants, scoop out the flesh and add it to the lentils together with lemon juice, tahini, maple syrup, cranberries or pomegranate syrup and a generous pinch of Flor de Sal.
Simmer for another three minutes with the lid closed, stirring occasionally. Add a little hot water if the stew becomes too thick.
Sprinkle with parsley and mint and serve with optional coconut yogurt or pomegranate seeds.
Rice pairs beautifully with this dish.
DARK CHOCOLATE WITH ORANGE MARMALADE
AND ROASTED ALMONDS
%20(1)%20(1)%20(1).png)
The healthy pick-me-up that nourishes blood, moves and descends qi, and calms the spirit.
A chocolate recipe that heals body and soul.
Ingredients
125 grams cocoa butter
90 grams raw cocoa powder
2 tablespoons maple syrup at room temperature Half a teaspoon Flor de Sal
A pinch of Sweet Magic spice if desired
A handful of roasted chopped almonds
2 tablespoons orange marmalade, warmed
Orange zest
Preparation
Roast the almonds without oil in a stainless steel pan over medium heat for 3 to 5 minutes until fragrant. Allow to cool, then chop.
Melt the cocoa butter over very low heat in a bowl set over a water bath.
Remove from heat as soon as it has melted.
Whisk in the maple syrup and cocoa powder and season with Flor de Sal and optional spice.
Pour the chocolate mixture into a mold lined with baking paper and allow it to cool slightly before decorating with orange marmalade, orange zest, chopped almonds and a little Flor de Sal.
Chill for at least two hours, then break into pieces and enjoy.