Immune Tea

Astragalus 30g
Atractylodes 30g
Siler Root 30g
fresh ginger 2 slices- added after straining and left in Put all ingredients in a large pot and add ½ gallon water. Simmer covered for 40 minutes . Strain and drink 1/2 cup in the morning before breakfast and one in the evening before bed. Refrigerate until used but heat to at least warm to drink

SauteedBosc Pears With Toasted Walnuts, Balsamic Reduction and Basil

  • One bosc pear, cored and sliced into 1/4 inch slices
  • 2 tsp butter
  • Cinnamon to taste
  • 1/4 c. walnuts
  • 1/4 c. balsamic vinegar
  • 5 basil leaves, chiffonade into strips

Preheat oven to 350 degrees, core and cut bosc pear into 1/4 inch slices.

Place balsamic vinegar in small sauce pan and gently heat until simmering. Allow to reduce, swirling occasionally until reduced to 25-30% volume, about 10 minutes. Reduction should be dark and thickened. Test by seeing if it coats the back of a spoon (and tastes good). Do not over reduce.

While vinegar is reducing, place walnuts on a cookie sheet and put in oven. Toast walnuts, turning once or twice for 6-7 minutes. Do yourself a favor and set a timer. It is very easy to burn toasting nuts. I set the time for 3 minutes, toss the nuts, then reset for another 3 minutes. Remove nuts from oven, allow to cool, then coarsely chop.

Heat butter in a pan on medium heat until it begins to foam. Add pear slices and sprinkle with cinnamon. Cook gently until slightly tender, about 3 minutes on each side. Turn with a thin spatula.

Place pears on a plate and drizzle with balsamic reduction. Sprinkle on chopped walnuts and basil. I didn’t try it, but I bet this would be awesome with gorgonzola and port (or other dessert wine).

Pumpkin Ginger Soup

2 cups pumpkin
6 whole cloves
2.5 c veggie stock
2 tbles olive oil
1 small onion
2 or 3 cloves garlic, peeled and minced
1(1-2 inch fresh ginger) peeled and minced
½ c almond milk
pinch of salt, pinch of pepper

Seed, peel chop pumpkin into 1 inch cubes Combine pumpkin, cloves and stock in pot. Bring to boil then lower and simmer for 20 moinutes Saute onion, garlic and ginger. Cook until onions are translucent and soft and add to pumpkin.
When pumpkin is soft remove cloves (they will float to top) . Add almond milk and using a hand blender whir to a smooth texture. Add salt and pepper to taste.

Quinoa, Red Bean and Corn Salad

* 1 cup quinoa, thoroughly washed in a fine sieve (unless pre-rinsed)
* 1-3/4 cups water
* 15-ounce can red beans, thoroughly rinsed
* 1 cup frozen corn
1 Tbls smoked paprika
* 1/2 red bell pepper, seeded and finely chopped
* 1 Jalapeno chile pepper, seeded and minced
* 1/2 red onion, finely chopped
* 1/4 cup cilantro leaves, roughly chopped
* 1/3 cup olive oil
* 1/4 cup balsamic vinegar
* salt and pepper

Combine the quinoa and water in a rice cooker and cook according to the manufacturer’s instructions. Alternatively combine the quinoa and water in a medium saucepan, bring to a boil, reduce heat, cover and simmer (not removing the lid!), until all of the water has been absorbed.

Remove from heat and let stand for five minutes. Fluff with a fork and let cool slightly.

In a large bowl combine the quinoa, red beans, corn, red bell pepper, Jalapeno pepper, onion, and cilantro and mix well. In a small bowl whisk together the olive oil and balsamic and the pour over the quinoa; toss to coat. Season with salt and pepper.

Roasted Beets with Walnuts and Feta

Number of Servings: Serves 4 to 6
 
Ingredients: 2 bunches medium beets, trimmed
4 tablespoons extra-virgin olive oil Kosher salt
1/2 cup walnut pieces, toasted
3 ounces feta cheese, drained and cut into 1/4-inch cubes
Zest of 1 lemon, minced or grated
Ground black pepper
 
Directions: Preheat oven to 375F. Arrange beets in shallow baking dish and toss with about 1 teaspoon olive oil, season lightly with salt and roast until beets are tender when pierced with a fork, 35 to 50 minutes, depending on the size of the beets. Let beets cool slightly, then peel with your fingers. Cut beets into wedges and place into medium serving bowl. Add walnuts, feta and lemon zest, and toss gently. Drizzle with remaining oil, season generously with black pepper and serve immediately.

Pumpkin Carrot Apple Muffins

Can add walnuts, grated apple and one more egg or ¼ less sugar and ¼ c maple syrup

1 cup all purpose flour
1/2 cup whole wheat flour flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon ground cloves

2 eggs
3/4 cup sugar
1/2 cup canned or fresh pumpkin
1/4 cup applesauce
1/2 teaspoon salt
1 cup shredded carrots

Preheat oven to 350 degrees.

In a large bowl combine flour, baking powder and soda, and spices.

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well.

Ajvar: Roaster Eggplant and Red Pepper Spread

Large batches of ajvar are traditionally prepared in the fall and put up for the winter. Use ajvar as a spread on bread, a condiment for roasted meats or a Mediterranean-style side dish.

Ingredients

Medium eggplant, halved lengthwise – 3
Red bell peppers — 6 to 8

Olive oil — 1/2 cup
Vinegar or lemon juice — 3 tablespoons
Garlic, minced — 2 to 3 cloves
Salt and pepper — to taste

Method

  1. Preheat oven to 475°F. Place the eggplant cut-side down on a lightly oiled baking sheet and roast until the skins are blackened and the eggplant is cooked through and softened, about 20 minutes. Remove to a large bowl and cover with plastic wrap to steam for a few minutes.
  2. Place the peppers on the baking sheet and roast in the oven, turning occasionally, until the skin is blackened on all sides and the peppers are softened, another 20 minutes or so. Remove to another bowl and cover with plastic wrap to steam for a few minutes.
  3. After the vegetables have cooled, scoop the softened insides of the eggplant into a large bowl or a food processor, discarding the skins and stems. Remove the stems, seeds and blackened skins from the peppers and rinse them lightly in cool water. Chop the peppers roughly and add them to the eggplant.
  4. Use a potato masher to mash the eggplant and peppers together until smooth but still a little chunky. If using a food processor, pulse the mixture to the desire texture instead.
  5. Stir in the remaining ingredients and adjust seasoning to taste.

Ajvar Variations

  • For ajvar with more spice, roast a couple spicy chile peppers with the red bell peppers. Try a variety of peppers to give your ajvar its own special taste.
  • Some cooks mash in peeled, seeded and chopped tomatoes. Others stir in sauteed onions or cooked green beans.
  • You can saute the garlic briefly in a little oil first if the flavor of raw garlic is too strong for you.