Winter Cooking Menu

Carrot Soup – nourishing, soothing

Rice with Squash and Watercress – balancing, substantial

Burdock and Carrot Eel – strengthening, deep vitality

Mixed Greens with Tangerine Dressing – uplifting, re-freshing

Glazed Pears - relaxing

Pureed sweet vegetable soups are very relaxing and calming. They help to make you feel more satisfied and crave less sweets.

Serves: 4 people
Preparation and Cooking time: 30 minutes
Utensils: Medium pan with lid, blender

Ingredients:
1 onion diced
1 parsnip diced
3 carrots diced
4-6 cups spring water
2 teaspoons sea salt
1 teaspoon olive oil (optional)
Black pepper for garnish

Preparation:

Place the onion, parsnip and carrot in a pan and cover with water.

Cover with a lid and bring to a boil on a medium flame.

Simmer for about 15 minutes and add the salt.

Simmer a further minute and remove from the heat.

Blend the vegetables in a blender.

Place the puree back in the pot and add the rest of the water.

Return to a boil on a medium flame and add the olive oil if desired.

Reduce the flame to low and add the parsley.

Serve garnished with black pepper.

Serves: 4-6 people
Preparation time: 2 hours soaking/1 hour cooking
Utensils: Pressure cooker

Ingredients:
2 cups medium grain rice
1/2 cup winter squash rinsed and cut into chunks
2 1/2 cups spring water
Pinch Sea Salt
1/2 bunch watercress rinsed and chopped

Preparation:

Place the rice, sea salt and water in a pressure cooker.

Leave the rice to soak for at least 2 hours. Add the Squash.

Cover with a lid and bring to pressure on a medium flame.

Cook with a flame deflector for 45 minutes on a low flame.

Remove from the heat and let the pressure come down naturally.

Remove lid and layer rice, squash and watercress in a bowl and serve.

This is a very strong dish and is great for cold weather. An ideal dish for hard physical activity, stamina, warmth and sexual vitality.

Serves: 6 people
Preparation and Cooking time: 2 hours 15 minutes
Utensils: Baking dish with cover, pot for deep frying, pressure cooker

Ingredients:
2 burdock roots washed and cut into logs
2 carrots rinsed and cut into logs (these should be larger than the burdock)
1 cup spring water
1/2 head cabbage rinsed and sliced into large pieces
Shoyu
1-2 tablespoons ginger juice
Safflower oil for deep-frying

Batter Ingredients:
1 1/2 cups whole-wheat pastry flour
1/4 corn flour
2 cups cold beer or sparkling water
1/2 teaspoon sea salt

Preparation:

Pre-heat the oven at 400 degrees.

Place the burdock, carrots and 1/2 cup water in a pressure cooker. Cover with a lid and bring to pressure on a medium flame.

Reduce flame to low and cook for about 5 minutes. Remove from the heat and take down the pressure.

Remove the burdock and carrots and place on a plate.

Place the safflower oil in a pot. Heat slowly on a low flame. Turn the flame to high just before frying.

Place the flour, corn flour, salt and beer in a bowl. Mix briefly.

Dip the burdock into the batter. Drop the burdock into the hot oil. Deep fry for about 1 minute or until golden brown. Fry about 5 pieces of burdock at a time.

Remove the burdock from the oil and drain.

Repeat with the carrots.

Place enough water to cover the bottom of a baking dish.

Add a layer of cabbage.

Add the burdock and carrot and sprinkle with shoyu and ginger juice. Add another layer of cabbage.

Cover and bake in the oven for about 1 1/2 hours.

Remove and serve.

Serves: 4 people
Preparation time: 10 minutes
Utensils: Medium pan with lid

Ingredients:
1 bunch watercress washed and sliced
1 cup Kale rinsed and finely sliced
1 cup Collards rinsed and finely sliced
Juice from 2 tangerines
1 teaspoon shoyu
1 tablespoon roasted and chopped almonds

Preparation:

Bring a pot of water to a boil on a medium flame.

Turn the flame to high.

Blanch the kale for about 1-2 minutes. Remove and place in a serving bowl.

Repeat with the collards.

Blanch the watercress for about 10 seconds.

Mix the shoyu and tangerine juice together and pour over the greens.

Sprinkle the toasted almonds over the top and serve.

Serves: 4-6 people
Preparation and cooking time: 30 minutes

Ingredients:
4 pears rinsed, peeled, cored and halved
1 cup pear juice
1 tablespoon kuzu diluted in 1/2 cup cold water
1 tablespoon grain coffee diluted in 1/2 cup water
1 tablespoon tahini
1/2 cup roasted hazelnuts chopped
Pinch sea salt

Preparation:

Place the juice, pears and sea salt in a pan.

Cover and bring to a boil on a medium flame.

Simmer for about 15 minutes.

Remove the pears and place in a serving dish.

Add the diluted kuzu to the juice and stir until the mixture thickens.

Add the diluted grain coffee and tahini and mix well.

Pour over the pears.

Serve garnished with chopped hazelnuts.