e n e r g e t i c   w o r k s

n u t r i t i o n 

e n e r g e t i c   f o o d s   ~   p r e v e n t a t i v e   m e d i c i n e



Pressed Barley ~ Hot Breakfast Ceral

 

1 cup of pressed barley

2.5  cups of water

1/3 cup of raisins

1/3 cup of goji berries

1 tablespoon of coconut oil

a dash of nutmeg and sea salt

optional sweetner ~ stevia or maple syrup

 

In a medium size pot add water, raisins, goji berries, nutmeg, sea salt and bring to a boil, cook under medium heat for 10 minutes. Then add pressed barley and simmer for 15 minutes. Stirring occasionally. Remove from heat, add coconut oil and stir and cover for 5 minutes. Serve and sprinkle roasted black sesame seeds on top.



Steamed Vegetables with Eggs

2 eggs
water
kabocha squash
broccoli
cabbage
mung bean sprouts
clover or alfafa sprouts
sea salt
fermented tofu in sesame oil

Put eggs in water and cook for 4 minutes once water is boiling. Cook kabocha in enough water to cover 3/4 for about 6 minutes once water is boiling, then add broccoli and  cabbage for another 5 minutes or so ( don't over cook). Serve and garnish with sprouts and fermented tofu.




Ginger Heaven™ Mahi Mahi with Quinoa and Vegetables

1 cup of quinoa
2 cups of water
2 tablespoon of powdered chicken broth
1 teaspoon of olive oil
a dash of sea salt, turmeric powder
1/2 cup of carrots
1/2 cup of cabbage
1/2 cup of peas
1/4 cup of daikon
1/4 cup of sprouts

In a medium pot bring water, quinoa, chicken broth, olive oil, sea salt and turmeric powder to a boil. Cover and simmer for 20 minutes stirring occasionally. Remove from heat and add steamed vegetables (carrots, cabbage, peas) and cover for 5 minutes. Fluff with fork and serve. Garnish with 2 tablespoons of grated daikon and sprouts.

2 cups of Mahi Mahi Fish
5" fresh ginger, peeled and grated
1/2 cup of shoyu soy sauce
1/3 cup of water
seame oil

Wash fish and set aside. Mix ginger, shoyu and water and save for as a topping and dressing. Saute the fish in a little water and sesame oil about 3.5 minutes on each side, cut and half and check to see it's cooked in the center. Serve and top off with ginger, shoyu dressing.




Nourish my Heart and Calm my Spirit™ ~ Hot Cereal

1 cup of grain ~ steel cut oats, quinoa, or whole wheat ground in the blender
2.5  cups of water
1/2 cup of raisins
2'' ginger ~ peeled and diced
2" cinnamon stick
1 tablespoon of coconut oil or butter
a dash of sea salt, nutmeg, aged tangerine peel, roasted black sesame seeds
an apple ~ peeled, cored and diced
optional ~ stevia or maple syrup to taste

In a medium size pot add water, raisins, ginger, cinnamon, coconut oil or butter, sea salt, nutmeg, aged tangerine peel and bring to a boil, then lower to medium heat and cook for 10 minutes. Then add the grain and simmer for 15-20  minutes longer. Stirring occasionally. Remove from heat and add apples (and sweetner if desired), stir and cover for 5 minutes. Serve and sprinkle roasted black sesame seeds.




Puree to Ground my Soul™

5 cups of carrots
3 cups of water
2 tablespoon of fresh grated ginger
1/4 teaspoon of powdered nutmeg
1/4 teaspoon of powdered clove
a dash of salt
small tub of yellow miso paste
scallions
roasted sesame seeds

In a large pot add carrots ~ washed, scrubbed and sliced up, water (enough to cover carrots), ginger. nutmeg, clove, salt and boil under medium heat for 15 minutes until carrots are soft. Then strain carrots (saving the water) and cool off in large bowls. Then puree carrots in a blender adding the saved water (add more water if necessary). Put puree back in the pot and bring to a boil then turn off. Smear a teaspoon of miso paste in each bowl and pour in the puree and stir with spoon. Top of with sliced green onions and sesame seeds.




Purple Stirs my Heart™

Stir fried steamed vegetables in a little sesame oil  ~ red cabbage, leeks, broccoli, then add cooked quinoa, top off with ginger shoyu dressing




Root me Down™ ~ Lotus Root Miso Soup

2 cups of lotus root
1/2 cup of burdock
1/2 cup of daikon
1/2 cup of onions
8" of kombu seaweed
8 cups of water
miso paste to taste
scallions 
roasted black sesame seeds.

In a large pot add water and konbu bring to a boil, then lower flame to medium heat and cook for 20 minutes. Wash, scrub and slice the rest of the ingredients and add to the pot for another 15 - 20 minutes. Smear 1 tablespoon of miso paste in each serving bowl, pour in hot soup and stir. Top off with chopped scallions and roasted black sesame seeds.





Tonify Qi and Build Blood Rooty Snack
 
Wash and cut Yama Imo (Shan Yao), Purple Okinawan Sweet Potatoes and Beets. Steam about 20 minutes vegetables are done when you poke with a fork and it just glides in. Sprinkle olive oil and garlic dressing and feta cheese.




Asopao de Pollo / Soupy Chicken Rice ~ Traditional Dominican Dish

1 whole chicken cut into pieces  ~ Vegetarians can substitute Chicken with 1 pound of cooked Chickpeas
1/4 lb of ham, diced (with the bone) ~ or substitute with smoked dry fish
7 cloves of garlic diced

3/4 of a teaspoon of each of the following herbs
black pepper, coriander, cumin, oregano, salt, thyme, turmeric

4 tablespoons of olive oil
1 large onion diced (add the end of onion as well)
1 green bell pepper diced
3 tomatoes diced
1 tablespoon of capers
1/4 cup of stuffed olives
1 cup of long grain white rice
1/2 kabocha  (pumpkin) diced
9 cups of chicken stock or chicken stock powder
cilantro ~ handful
mint ~ handful
key lime
avocados

Grind the dried herbs in a mortal and pestle. Season the chicken and ham with the herbs along with the garlic (if you have time let it marinade anywhere from one hour or overnight).

In a large pot with a lid, place olive oil in medium to high heat, until hot. Add chicken and brown it on both sides (15 minutes). Remove chicken and add ham, onions, bell pepper and tomatoes, until onions are soften.

Place chicken back in and add 1/2 of the kabocha for 30 minutes over medium low heat.
Stir in rice, olives, capers, add rest of the kabocha, then chicken stock and cover. Simmer over low heat until rice is soft (@ 15 minutes).

Add mint and cilantro (keep the roots on the stalks) after you turn off the flame, and cover for 5 minutes.
~ Serve and squeeze 1/2 of a key lime in each bowl and mix, add 1/4 to 1/2 avocado … sprinkle salt on avocado and enjoy!