Author: Leslie Phillips

  • Beet Soup

    Beet soup is known for assisting the balancing of Vata, the Chinese dosha that supports the structure and function of the body.

    Ingredients

    2 medium beets

    2 tbs fresh ginger

    1 tsp coriander

    1/4 tsp cinnamon

    1/4 tsp ground turmeric

    2 cup water

    1 tsp fresh cilantro

    Directions

    1. Wash and chop beets into cubes.
    2. In a medium saucepan, heat the ginger, coriander, cinnamon, and turmeric for about 5 minutes.
    3. Add chopped beets.
    4. Reduce to low heat, add water, and simmer for about 20 minutes.
    5. Remove from heat and let cool. Garnish with cilantro.

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  • Spiced Coconut Vegetables

    A simple vegan delight!

    Ingredients

    1 tbs coconut oil

    1 tbs fresh minced ginger

    1 small pepper, diced

    1 tsp ground Turmeric

    1 tsp ground Coriander

    1 cup sliced carrots

    1 tbs cane syrup

    1 cup chopped broccoli

    1 cup fresh green beans

    1 cup diced potato

    1 tbs chopped basil

    1/3 cup chopped cashew

    Directions

    1. Heat coconut oil in large pan over medium height. Add seasonings and sauté for 3-5 minutes.
    2. Add vegetables, cook for 8-10 minutes
    3. Add coconut milk and maple syrup, bringing to a simmer.
    4. Bring in the cashew, simmer for 3 to 4 minutes.
    5. Remove from heat and garnish.

  • Red Lentil and Vegetable Soup

    This recipe is a great example of food as medicine, believed by Chinese medicine to improve thinning hair, digestion, and to support the nervous system.

    Medicine aside, this soup is an excellent source of fiber, protein, vitamins, and minerals!

    Ingredients

    1/2 cup red lentils

    1 teaspoon ghee

    1 shallot, chopped

    1 carrot, chopped

    1 celery stalk, chopped

    1 red potato, washed and diced

    1/2 cup vegetable stock

    1 small tomato, diced

    1/4 teaspoon turmeric

    1 tablespoon fresh cilantro leaves

    Salt and pepper taste

    1 teaspoon shredded coconut

    Directions

    1. Wash lentils in cold running water with a strainer. Transfer to a medium-large bowl of water and let soak for 3 hours. Drain
    2. In a large pot, heat the shallot, carrot, and celery for 10-15 minutes with ghee.
    3. Add lentils, potato, and tomato and cook on medium heat for 20 minutes.
    4. Scoop contents of pot into a blender and blend until desired consistency.
    5. Pour mixture back into pot with vegetable stock, seasonings, and turmeric. Simmer on low heat for 15 minutes.
    6. Remove from heat and garnish.

  • Grandma’s Corn Casserole

    A dish that is both comforting and tasty!

    Ingredients

    1 box Jiffy Corn Muffin Mix or homemade mix (see below)

    1 can Creamed Corn or homemade mix (see below)

    1 cup Fresh Corn Kernels

    1 cup of Sour Cream

    1 stick of melted butter (1/2 cup)

    Optional: 2 tsp of sugar and shredded cheese as a topping

    Directions

    1. Throw all the ingredients in a bowl and mix together. Transfer the mixture to a greased baking pan and bake at 350 degrees for about 45 minutes.
    2. If adding a cheese topping, bake for 35 minutes, add cheese, and bake casserole for the remaining 10 minutes.

    Homemade Corn Muffin Mix

    2/3 cup all-purpose flour

    1/2 cup yellow cornmeal

    1/3 cup granulated sugar

    1 tablespoon baking powder

    1/2 teaspoon salt

    2 tablespoon vegetable oil

    Directions: Mix ingredients together and whisk in vegetable oil, mix until dry mixture is smooth and without lumps. The corn mix is ready for use.

    Homemade Cream Corn

    2 tablespoons unsalted butter

    5 cups of fresh or frozen corn, thawed

    1/2 cup heavy cream

    3.4 teaspoon salt

    1.2 teaspoon fresh black pepper

    1 cup milk

    3 tbs all-purpose flour

    Directions

    1. Melt butter in medium saucepan over medium heat. Add corn, salt, pepper, sugar, and heavy cream. Stir to combine.
    2. Whisk together milk and flour in separate bowl before adding into corn mixture.
    3. Cook, stir continuously for 5-8 minutes or until thickened and corn is cooked.

  • Bacon Jam with Cane Syrup

    This dish offers a diversity of uses from breakfast, to snacking, to a savoring additive for a fine hamburger.

    Ingredients:

    1 lb. of bacon cut in 1″ pieces

    1 onion, finely chopped

    2 garlic cloves, minced

    1/2 c. brown sugar

    1/4 c. cane syrup

    1/3 c. apple cider vinegar

    1 tbs. chili powder

    Directions

    Cut bacon into 1″ pieces and cook in a medium saucepan over medium heat, cook bacon until crispy. Reserve one tablespoon of bacon fat in the pan and drain the rest. Put bacon aside in a bowl.

    1. Reduce heat to medium-low. Add onion, finely diced, to the reserved bacon fat in pan. Cook about 15 minutes or until onion is caramelized.
    2. Stir in garlic, brown sugar, cane syrup, chili power, and the cooked bacon. Cook until liquid has thickened, approximately 7-10 minutes.
    3. Let cool before transferring to a jar.

    This is such a simple recipe yet also a hit with a side of crackers and cheese, paired with an egg omelet or toast, salad, or with your favorite dinner meat!