Strengthening and Purifying with Healing Mung Bean Soup: A recipe

The rush rush life we live is so acidic and hard on the body.  Even if we are eating a high nutrient dense alkaline diet and getting good life enhancing exercise (yoga, chi quong , walking, swimming and various others) the stress of daily life can be very debilitating.  The right frame of mind is essential. What thoughts we digest are paramount.  Loving, accepting, non judgemental thoughts  create a healthy alkaline body. Meditation, prayer,gratitude, kind deeds and a peaceful life style are all excellent techniques to guide us to healthy life, individual and collective.

There are also very grounding healing soups to have all year round that create calmness both in the cooking and the eating.
This is one of them. I love to have this for breakfast or once a day for several days (try 30 days) to strengthen, de-toxify and ground the body.

HEALING STRENGTHENING WHOLE MUNG BEAN SOUP:  A RECIPE

Ingredients:
1 cup of organic whole green mung beans
8 cups  best water (Kangen see previous blog)
3 pinches fennel seeds
3 pinches cumin seeds
2 pinches ajwan seeds
2 or 3 pinches coriander seeds
1 pinch asafoetida powder
8-10 fresh curry leaves
3 pinches turmeric powder
4 one inch pieces of wakame (Optional)
celtic sea salt to taste

Prepare yourself and your ingredients.  Light a candle and with grateful intention
wash the mung beans stirring clockwise(or anticlockwise keep the direction the same) in a deep bowl. Discard the water and repeat 3 or 4 times. You will find that as you gently stir and wash the beans with your hands you will feel a settling down and a connection with this bounty from Mother Earth. Place the beans in a saucepan with the water.
Soak for a few minutes the seaweed (wakame) until soft enough to tear into small pieces.
Place all the seeds unto a mortar and pestle and grind for a minute or so. They do not need to be converted to a powder just crunched for a bit to release their aromatic healing properties.
To the saucepan with the beans and water add all the ingredients except the salt.
On a medium heat bring the soup to a boil, reduce heat to slow and cook gently for an hour or so.  Half way through the cooking process add salt to taste.

Here’s what all the ingredients look like at the start of cooking

Now you are ready to enjoy. I sometimes enjoy to add a squeeze of lime juice
and some soaked raisins particularly at breakfast.
Eat slowly and with gratitude and see how your system will flourish!

On Contemplating on the Beauty of NATURE!

HYDRANGEAS abound right now in the Southern hemisphere Summer.
I love their colour and their versatility

A  excerpt from a poem highlighting 

“Hydrangea”
by talented new poet Silas Tresson (1994-present)
2009-2011 Hello Poetry by Red Church Digital

“The swaying hydrangeas look ablaze
with divine, blue flames as ever
I tremble in the pouring rain, dazed….
As if praying, I’ll sing forever.”

Hello 2012 – a great time to Alkalize this New Year in! Watermelon a Top Alkalizer!

Organic and seeded watermelon!

Happy peaceful, prosperous and healthful Year to all.  This time of the year the body has generally taken a beating with rich, heavy and acidic foods that we tend to eat over Christmas and New Year.

How to know if your body has EXCESS ACID WASTE (acidic): Observing your own body symptoms is by far the best way. Ask yourself the question: “How do I feel?”
If you have been eating mainly cheeses,meats, fish, white flour foods, breads,white sugary foods,chocolate, coffee, alcohol, drugs, cigarettes and greasy take away foods  you may find that your body will be telling you with one or some of the following symptoms.
heartburn,bad temper, constipation, acid reflux,bloating, diarrhoea, excess mucus,dizziness, indigestion,irregular heartbeat, joint pains,mild headaches,low energy,panting breath,muscular pain, white coated tongue and other first symptoms of over-acidic
If these are not attended to then more serious symptoms can occur and finally very advanced symptoms such as Cancer, Rheumatoid Arthritis,Hodgkin’s Disease, Multiple Sclerosis to name a few.

THE ANTIDOTE is Alkaline producing lifestyle and FOODS! The highest alkalizers  are  meditation/prayer,kind loving thoughts/actions- these are the best mind foods to digest . The top 2 Alkalising body foods are lemons and watermelons. These have a count of 7.5 alkalinity! What better food to have during the hot summer months!

A one or 2 day watermelon fast can cool the system and bring it back to balance.
Summer is also a perfect time of the year for those who are not faint hearted to do a yearly watermelon fast for several days.  Or simply try a generous slice for breakfast followed by a clean high nutrient dense diet for the rest of the day. A week or month(depending how acidic the system is) on this regime will make a considerable improvement and put a spring in your step again!   Remember watermelon must be eaten on it’s own and 30-40 minutes before other food.

What is essential in our watermelon days is to purchase the Organic Seeded variety and chew those black seeds well they are magic medicine for those lagging bodies!

So enjoy your watermelon summer days. Watermelon  A SUPERFOOD!

Spring- a new kitchen- Time to alkalise! High Nutrient Dense Salad- A Recipe.

Spring in Adelaide. Spring reminds us to renew. Budding life everywhere ushering in newness! Well I got my new kitchen this Spring and it’s inspiring me again to revitalise my own most important “Home” my body.!
A strong return to the Alkaline lifestyle: that is all that creates a harmonious Alkaline System. So let’s together recommit to the steps we can take this spring and SPRING into NEW LIFE!

So to the New Kitchen, my sparkling inspiration to again create the same inner sparkle and lightness within!

Hello to my dream kitchen!

So time to remember again what creates an alkaline system. As noble prise winner in the 1930′s Dr Otto  Warburg proved “Disease thrives in an oxygen-deprived, acid enviroment. Healthy cells thrive in an alkaline environment, void of free radicals.”

So time to spring clean.  Every cell in our bodies will say thank you as they plump up with life energy and vitality.

It’s time to commit or recommit!

It’s time for a plant based high nutrient dense diet: plenty of fresh (just picked from the garden patch is best if you are lucky enough to have this available) SALADS packed full of dark leafy greens and a variety of other crisp, raw vegetables. Salads full of natures photo nutrients, vitamins and minerals, succulent and juicy!

It’s time to drink lot’s of Alkaline Ionised High anti oxygenated water! Add a spoonful of Organic dried barley grass to your water and drink it all day as an extra vibrant cleanse! Drink 3 litres each day and feel your body replenish and renew!

It’s time to recommit to good exercise. 30-40 minutes 6 days a week brisk walking is  ideal. Or some 3-4 yoga, pilates  or chi quong sessions per week.
Take a walk in nature every week (beach or tree studded park) enjoy the birds, breathe deeply and connect with mother Earth/Sea and all Her wonders.

Time to get some sound sleep.  The hours before midnight are the most alkalising and beneficial.  Regenerate by going to bed  for a few nights at 9.00 p.m. and see how you feel!
And time to clean out all those negative thoughts, criticisms, judgements and doubts.  Gratitude and wonder are the most beneficial  alkalising mental diet!

My Wonderful Kangen Water System!

I use for all my drinking and cooking this Water Ioniser from the Japanese Company Enagic. This system has been used for over 30 years in approximately 200 hospitals in Japan and is endorsed by many Medical Doctors and Associations in Japan for it’s regenerative qualities. Really it is a Medical devise, as not only does it produce Alkaline water (three different setting are available 8, 8.5 and 9.5) it also produces beauty water(for the skin) ; strong Alkaline (to clean fruits and vegetables) and strong acidic (a strong steriliser used to clean Medical instruments in those Japanese hospitals and to treat skin disorders). I use the strong acidic water in my home to sterilise all my bench tops, stove and knives etc. we use for preparation in my cooking classes. Also to wash hands and clean toilets.

So my water system does it all re water needs and I no longer buy cleaners etc.

Also the most important benefits of this water is that it is very high in anti-oxidents and because it is micro-clustered is quickly and readily absorbed into every cell etc in my body.

I have been using this System for 18 months and because I have noticed excellent benefits to my self and others,now, happily distribute and educate in how to use it.

Organic salad leaves washed in strong alkaline water for longer freshness and ensuring there is no other pollution.

 Sumptuous high nutrient dense salad- A recipe

Ingredients:
A variety of leafy greens. Cos lettuce, endive, rocket and other lettuces of your choice
Some radicchio (red Italian slightly bitter lettuce) leaves
1/2 fennel bulb finely chopped
1 red capsicum cut in thin strips
6 or more cherry tomatoes chopped into quarters
1-2 small cucumbers chopped
4 small radishes chopped into julienne strips
1 red onion finely chopped
1 stick of celery finely chopped (be sure to use the tops as well)
1 avocado cut into strips
Fresh herbs. I love to use a few basil leaves, a few more parsley leaves and a handful of chopped chives.

Optional: 1 or 2 handfuls of sprouts of your choice. I enjoy one of the following- snow pea, radish, fenugreek or sunflower sprouts.
1 apple cut into thin slices
5 snow peas julienned
1 tablespoon dulse flakes

Mix all the ingredients that you choose together.
Top with a liberal sprinkling of freshly squeezed lemon juice (this will keep the avocado and apple from turning brown). Then dress simply with a generous drizzle of organic, cold pressed olive oil (see my last post) and a light drizzle of Umeboshi vinegar.  This is the only alkalising vinegar.  It comes from the umeboshi plums and because it is salty no other salting of the salad is needed.

For the perfect meal add a portion of sprouted or cooked Humus (see one of my earlier posts for recipe) and feel every cell say thank you!

Picking organic olives for cold pressed olive oil- Creamy White Beans with garden veggies: a Recipe

The past few weeks have been challenging with little progress on the new kitchen.  So when the opportunity came up to pick succulent  organic olives, 40 minutes from my home city Adelaide and make our own cold pressed olive oil, I grabbed it!  I hadn’t realised the physical hard work I had committed to, however lots of fresh air and the result were wonderful!  Rich, velvety delicious Olive Oil like no other I have enjoyed before!

Ready to cold press.

The end result: rich, golden and velvety, ready to lavishly drizzle over my salads, creamy beans, vegetables in fact anything my heart (tummy) desires!

Growing up in an Italian family everything was cooked in virgin olive oil, in fact I can’t recall any other type of oil ever being used.   I now no longer use it for cooking as it is damaged by heat and looses it’s  healing qualities.  It is best to cook with water (ghee or some other oil that is unchanged by heat) and add the olive oil when ready to serve.  Even the traditional Italian pasta sauce is unbelievably delicious cooked this way.

An Impromptu Recipe: Healthy Traditional Pasta “Sugo” (Sauce)

Cook 2 cloves chopped garlic and 1 finely chopped  onion in a fry pan in a little water(1-2 cups) until the onion is softened.

Add  2-3 cups peeled tomatoes and herbs,(basil and parsley in summer or bay leaves in winter) and cook until the tomatoes have become a deep red colour and the water has been reduced to  nil.

Then take the sauce (sugo) off the heat when the pasta is cooked, and add a generous amount of  organic cold pressed olive oil. Stir this well into the sauce, add to your favourite pasta/noodles (I like to use the buckwheat pasta) and perhaps a few more fresh basil leaves (when in season).

Mix  together well, serve and enjoy! It’s not totally alkaline however it’s the Italian’s answer to a more healthful plate of pasta when only a tomato” sugo” will do!

Exquisite, golden, the end product!

CREAMY WHITE BEANS with GARDEN VEGETABLES : A Recipe

Delicious, soupy and drizzled with the olive oil!

1-2 cups of small white beans (Haricot or Great Northern)
10 cloves of fat garlic (peeled)
1 red onion diced (or cut into quarters)
2 sprigs of thyme
2-3 bay leaves
Best quality water

LATER: 2-3 cups spinach leaves (torn into pieces)
1 cup kale (torn into pieces)
handful of small broccoli heads
1 cup cauliflower heads (keep these small also)

TO TASTE : Celtic sea salt
Organic cold pressed olive oil

The night before cooking wash the beans 3 times, cover well with water and let stand.
The next morning drain the water. Add fresh water enough to cover the beans by about 1 index finger (2-3 inches or 9-10 mm).  Add the garlic cloves, onion, thyme and bay leaves and cook until the beans are creamy and tender ( about 1 hour and a half sometimes a little more time is needed).
The beans when cooked are ready to be salted. Never salt beans durning the cooking process as they could harden.  In fact the dish could be eaten now just as is with some chopped parsley and lashings of the olive oil.
Or another way I love them is, drain them from the stock (this can be used as a soup or rice dish base so don”t throw it) add a finely chopped red onion,  1-2 tablespoons of olive oil and some umeboshi or apple cider vinegar and enjoy with a High nutrient dense green salad.

Beans cooking in the stock.

Now back to the original recipe:  To the soupy beans add the vegetables and cook until tender.  Serve the portions into bowls and then and only then (always have the olive oil uncooked) add your required amount of the golden oil!

i accompanied my creamy beans with a nutrient dense salad!

Enjoy! I did and it’s a wonderfully soothing dish both winter and Summer!

The Rose:  This bowl of perfect roses I offer to the Goddess in us all.

 “Fill your bowl with roses: the bowl, too, have of crystal.
Sit at the western window. Take the sun
Between your hands like a ball of flaming crystal,
Poise it to let it fall, but hold it still,
And meditate on the beauty of your existence;
The beauty of this, that you exist at all.”

A verse taken from Chiarascuro by Conrad Aiken

Goodbye old kitchen – welcome camp out cooking. Brown Rice and Black Lentil Congee: A Recipe

Goodbye  my old kitchen that served me so well!  Hello to camping at home with the gas burner and welcome slow cooker.

Well I had very mixed feelings the day they began to pull my old kitchen apart. Even though there was excitement and glee about finally having an excellent working kitchen for my cooking classes and healthy alkaline food training, I felt a certain tenderness like saying goodbye to a dear friend.

So after the initial visitation of confusion and however am I going to continue to eat fresh  easy Alkaline meals on a one ring gas burner or in a slow cooker, I began to organize and take stock of my situation!  This would be a new challenge and perhaps one that could help you, my dear enthusiastic healthy food lover, in the journey of preparing simple delicious one pot cooking. So the first step was to set up some little station of order in chaotic disorder!  To fill you in a little more, it’s not just the kitchen that is being totally renovated, also the laundry, the outside service area, fences and more, so the rear of the home is rather like a war zone!

Here's the kitchen now- not a pretty sight!

So I need a healing dish with life, lot’s of energising life. What could be more healing right now, energising, and would virtually cook by itself whilst I slept or went out for the day, than a congee. Brown rice is full of goodness and the black lentils would give me the protein stamina . Also I had sprouted some wheat and with freshly picked greens (this day it was parsley) from my garden, this dish would be perfect!  A delicious meal to ground me amidst the chaos. Yes, brown rice and black lentil congee would do the trick!

The congee served with sprouted wheat and fresh garden parsley leaves

Brown Rice and Black Lentil Congee: A Recipe

Ingredients:  1 cup organic brown rice
1/3 rd cup black lentils
5 cups best quality alkaline-water
1/2 teaspoon fennel seeds

1 teaspoon of ghee – optional (I make my own ghee from raw cream, which I churn into butter then ghee. It’s delicious and well worth the effort)

Wash the rice and the lentils separately  3 to 4 times stirring gently with your hands in a clockwise (or anti clockwise ) direction. Whatever direction you choose make sure you continue as it creates coherence not only in the grain but also assists in the settled coherence of the cook.  After each washing strain so that the water is removed and wash again.
When the rice and lentils have been so washed place them together in a slow cooker (or in a saucepan or baking dish, both must have a lid.)  Add the 5 cups of water , the seeds and if you choose a pinch of celtic sea salt.
Turn the heat to slowest setting and allow to cook overnight. I cook mine in the oven on 100C  the lowest setting and when I am ready to have breakfast it awaits me. The aroma when one enters the kitchen first thing in the a.m. is exquisite, so full of earthy comfort. As I cooked mine this time whilst renovations are under way, the sweet smell floated through the garden as I walked out to greet the morning. Ah lovely! And to add to the sheer delightful earthiness I topped mine with the ghee, sprouted wheat and lots of fresh parsley picked straight from my garden pots!

A Early Spring Bush Walk among the Wattle

With all the renovations  going on around me I got out of the house and headed for the hills to find some sweet quiet.  The wattle is in bloom, furry friends and I enjoy a mass of colour in the earliest days of South Australian Spring.

I encountered a friendly Kangaroo as we both enjoyed the warm sunshine and the exquisite Australian flowering bushes!

Winter is not yet gone- but now
The birds are carolling from the bough.
And the mist has rolled away
Leaving more beautiful the day.
The sun is out – O come with me
To look upon the wattle tree!

Let misers hoard and hide their gold;
Here there is treasure-trove untold,
In yellow blossom mass on mass
Spread out for wayfarers who pass
With hearts to feel, and eyes to see
How lovely is the wattle tree.

O strange, O magical! to forget
For a moment care and fret,
Whilst the next spirit, like a cup
Drained of delight, again fills up
And overflows with ecstacy
Before the miracle of the tree.

And rich and poor, who pause to bless
The shinning tree in thankfulness,
Are bound in fellowship indeed.
What matter politics or creed,
Or class or colour? surely he
Loves mankind who loves a Tree!

extract taken from  The Wattle Tree  by Australian poet DORA WILCOX

R emember dear friends it’s  very Alkalising for the body, and healing for heart, mind and spirit, to leave  the hustle of the city and open the wonders of Nature!

Hoorah for New Life! Babies, sprouts and Sprouted Hummus: A Recipe.

Hello again my enthusiastic Alkaline eaters!

It has been 3 weeks since I have touched my keyboard I think the expression is AFK. Well life has taken over, literally. My home has been filled with the activity of the New and New life. A beautiful and tiny grand-daughter born on the 14th of July, a new home searched and found for the proud new family (my son, daughter-in-law and grand daughter), renovations starting on a new more functional kitchen! My home has been bursting with sweet newborn cries, food at all hours, abundant baby gazing and cuddling and many happy family visitors.

Our little (Sprout) Mila Maria!

So I thought it appropriate to cover a little on the topic of Sprouts!

Chick peas preparing to sprout.

To sprout chick peas place a cup of the chick peas in a wide necked jar. Wash 3 or 4 times then cover with water and allow to stand overnight in a dark place. In the morning drain,  place a gauze cover held in place with a rubber band, over the jar. Rinse the chick peas (in the Jar) with water 2-3 times, drain well and sit the jar at an angle to drain (as seen above).  Again place the jar in a dark place, washing the contents 2-3 times a day . After a day or so I place mine on the window sill to continue to sprout. They only take 2- 3 days.(all you need is a little shoot and they are ready)

The sprouted chick peas.

SPROUTED HUMMUS: A recipe:

This recipe is raw and full of high nutrient density. Very cleansing and energising rich in vitamins C and B. When we make this at my cooking classes along side the cooked Hummus many prefer it’s fresh aliveness! Try it for your self and decide.

Ingredients:
2 cups sprouted chick peas (organic)
1 cup toasted sesame seeds (organic and unhulled if possible)
1 or 2 umeboshi plums (refer to the benefits bellow)
1 or 2 cloves garlic
1 1/2 dessertspoons organic unhulled tahini
2 lemons squeezed
1 cup of best quality water or more as needed

Place all the ingredients in a blender or food processor adding the water a little at a time (more than 1 cup may be needed) until all well blended.

Because I like to use more of the whole sesame seeds and less of the tahini I prefer it a little chunky in texture and not completely smooth. Also using the whole sesame seeds and less of the paste is less processed and more healthful.

Delicious served with or over your favourite high nutrient dense salad and makes a complete meal. Great to take for work instead of bought low nutrient dense lunches.

Yummie and full of vitamins, enzymes and vitality!

Raw chickpea Hummus with delicious salad

In Praise of Umeboshi Plums

Tahini with 2 brands of umeboshi plums - 1 from a health store and 1 from an Asian shop.

Salty sour pickled plums from Japan and used greatly in Macrobiotic cooking. They have a highly alkalizing effect and are attributed the medicinal properties in the Orient of helping digestion, regulating the intestines and having antibiotic properties. It is said that the Ancient Samurais would eat one a day to keep weariness and fatigue at bay!

Winter Violets

FROM SING SONG — a NURSERY RHYME BOOK (1873).

O wind where have you been,
That you blow so sweet?
Among the Violets
Which blossom at your feet.

The honeysuckle waits
For Summer and for heat
But Violets the chilly Spring
Make the turf so sweet.

Gentle winter rain on greens. Time for healing Miso soup: A Recipe.

Broccoli blessed by the rain in my garden patch!

Today the rain is falling sweetly on my garden greens and I am inspired to make a healing Miso soup as was prepared in our final daytime cooking class on Monday morning.

vegetable peelings, stems, leaves and skins gently boiling to prepare the stock

What do we need. Firstly we need to make a good vegetable stock. Remember an Alkaline recipe will call for only plant food from the garden patch.

Vegetable Stock : A Recipe

Into a large saucepan pour 4 litres(or more) of top quality water.

Place any fresh vegetable peelings, including whatever vegetables you have been using today. e.g. parsley stems and tops, onion skins and ends, garlic skins, ginger peel, outer leaves of dark leafy green vegetables, spinach stems, beetroot and carrot tops, carrot and parsnip peelings , pumpkin skins and seeds, lettuce leaves and even tomato cores and skins.

In fact, any fresh vegetables that you are not otherwise using can be included. Best if they are organic and washed very well.

A couple of bay leaves, some thyme (or other herb of your choice) and a few garlic cloves will add extra flavour. (optional)

Cook for 30-40 minutes. Allow to sit and cool, then drain the juices through a sieve or colander.   Presto, you have marvellous healthy vegetable stock which can be used for cooking beans, soups, risotto and most particularly,  healing Miso soup.

Bottled stock

I like to make enough to have for breakfast for the week. I keep the stock bottled and refrigerated until ready to use.

The Benefits of Miso

• There are many types of Miso. The 3 basic being soybean(hatcho), barley (mugi)  and rice (kome). If you are enjoying Miso often (a few times a week) then it is good to vary them as this will give you the optimum  health benefits.
• It is high in protein, containing  all the essential amino acids, calcium and is also a source of vitamin B12.
• It is free of toxins.  The enzymes and bacteria (lactobacillus) contained within it aidgood digestion and assimilation.
• It is a live food and makes a nourishing light meal at any time.
• The  types of Miso range in texture, colour and flavour. The heavier varieties such as hatcho are excellent in winter, whilst the lighter, sweeter varieties kome are delightful in summer.
• It has been said of Miso that it brings good health and longevity; that it can assist in the healing of heart disease and cancer ; that it can prevent and treat the effects of radiation and can counter-act many of the effects of smoking and pollution.
• Most importantly it creates an alkaline condition  in the body assisting in the prevention of disease.

Healing Miso Soup : A Recipe

Healing Miso soup with mung bean noodles.

2 tablespoons toasted sesame oil
3 cloves garlic finely chopped
2 tablespoons fresh ginger finely chopped
1  brown  onion finely chopped
1 large carrot finely chopped
1 large stick celery (tops included) finely chopped
10 cups of vegetable stock
2 cups best quality water
1-2 cups soaked wakame (I am heavy handed with this as I love quite a lot of sea vegetables in my miso)
2 cups of soaked mung bean noodles
3 spring onions finely chopped
1/2 a packed cup of fresh coriander leaves.

Fresh ingredients used.

To prepare:
Into a bowl of water place the mung bean noodles and let stand until ready to use.

Noodles resting and softening.

Wash the wakame. Cover with water and let stand to soften while starting the soup,

Soaked wakame.

Into a large soup pan add the oil ginger and garlic, Saute for a minute or two. Add onion, stir and after a minute add celery and carrot. Cook  all vegetables together for another 1 or 2 minutes .  Now  add the stock , 2 cups of  water and the wakame.  Stir and simmer on a slow boil for 15 minutes.

Into a small bowl place the miso paste. Take a cup or so of the soup liquid and mix with the paste until a smooth consistency,

Now add the drained noodles and cook for a further minute or two. Sprinkle spring onions and the fresh coriander.and again bring  the soup to the boil . Take the soup off the flame and immediately add the miso mixture,  Serve, and enjoy the blessing  of Miso!

A bowl of blessings!

Miso to be healing must not be boiled and only 1 level teaspoon per 1 1/2 cups of the stock.

White miso paste, Wakame sea vegetable and Mung bean noodles

I have been asked to photo ingredients used so that enthusiasts will be able to find these or the like easily. Hope this helps!

A last winter rose!

Some words of wisdom for the week!

Our duty in this world is to help others by showing
them their roses and not their thorns.
Only then can we achieve the love we should feel for
each other………
Only then can we bloom in our own garden!

~Author Unknown~

Read more: http://www.inspirational-poems.net/rose-poems/447-a-rose-within#ixzz1RHiyFfZN