Blissful Medicine Balls
All ingredients are organic, of course!
1 3/4 cups of powdered herbs
1/2 cup nuts, ground
1/2 cup seeds, ground
1 TBSP spirulina or green-whey or whey powder (optional)
1/2 cup nut butter (almond, walnut, cashew, peanut, etc.)
1/2 cup seed butter (tahini or use more nut butter)
1/2 cup raw honey or fruit spread
Sesame seeds or ground nuts
Cocoa or cinnamon powder
Blend dry ingredients together.
In a separate bowl, mix the wet ingredients. Using 1/2 cup of dry ingredients at a time, slowly add the dry to the wet, mixing thoroughly, until you have the consistency of a thick, dry paste like cookie dough. (If mixture seems done before you have used all the dry mix, just refrigerate the excess dry mix for the next batch)
Roll a TBSP of dough at a time into a ball. Roll in coating. Refrigerate. Will last 3 weeks in refrigerator.
Enjoy 3-4 large balls daily for therapeutic dose of herbs, energy and vitality support. Easy to travel with, they do not need to be refrigerated throughout the day, although in hot weather, they may get sticky!
Mung Beans and Rice
Excerpted from Food As Medicine, Dharma Singh Khalsa, M.D.
This soup is richly balanced with easily digestible protein, minerals & nutrients and is fulfilling. It is great for breaking a fast, for healing or for regaining balance in your life. It is recommended as a mono-diet for 3 days. Since it is so well cooked, it is predigested and is excellent for the sick, elderly or young children (when less spicey)
I would recommend it for cancer patients undergoing chemotherapy.
Makes 8 Servings
1 cup mung beans
1 cup brown basmati rice
2 bay leaves
1 inch piece of kombu seaweed
9 cups water
4-6 cups of assorted vegetables (carrots, celery, zucchini, broccoli, etc)
2 tablespoons extra virgin olive oil
2 onions, chopped
1/2 teaspoon pepper
1/3 cup ginger root, minced
3-4 cloves of garlic
1 heaping teaspoon turmeric
1 heaping teaspoon garam masala
1 teaspoon crushed red chiles (more or less to taste: void if you can’t tolerate hot-spicey)
1 tablespoon sweet basil
seeds of 5 cardamom pods (reduces potential gas!)
Sea salt or Braggs liquid aminos to taste
Soak beans overnight. Wash beans and rice at least 3 times.
Bring water to a boil. Add beans, kombu seaweed and let boil over medium-high flame for approx. 45-50 minutes, or until soft. Then add rice and let it simmer for another 20-25 minutes until well done.
Clean and cut vegetables; add to simmering rice and beans; cook for approx. 15 minutes. In a frying pan, heat oil and brown onions, ginger and garlic over medium heat. Turn off and mix in turmeric, garam massala, pepper and red chiles. Add mixture to rice and beans. You will need to stir it often to prevent scorching, as it will get thick, rich and soup-like, with ingredients becoming barely discernable. Add sweet basil, cardamom pod seeds and sea salt or Braggs Amino acids to taste. Continue to simmer another 10-15 minutes, stirring often and adding extra boiling water as needed. Final consistency is like a textured pureed soup. Serve with a dollop of yogurt, if you like. Fages Greek yogurt is lovely with it.
Turmeric Tea with Ginger
This tasty adaptation of turmeric tea includes ground ginger, maple syrup, and lemon juice. It’s recommended to help ward off colds, flu, and other viral infections, any gastrointestinal problems, and to detoxify the body.
2 cups spring or distilled water
½ teaspoon each powdered ginger and turmeric
1 tablespoon maple syrup
Juice from ½ fresh lemon
Bring the water to a boil, and add powdered ginger and turmeric. Reduce heat to low and simmer for 10 minutes.
Strain the liquid into a clean coffee mug, and add the maple syrup and lemon. Stir to combine, and drink immediately.
Turmeric Tea for Joint Pain
This is an Ayurvedic turmeric tea recipe that is believed to aid in joint pain relief. It’s thought to lubricate the joints and is recommended for arthritis, bursitis, and tendonitis sufferers, or anyone with chronic joint pain.
¼ cup spring or distilled water
1/8 teaspoon turmeric powder
3 cardamom pods
1 cup whole, organic milk
2 tablespoons cold-pressed almond oil
Honey or maple syrup to taste
Bring the water to a boil, and then add the turmeric powder and cardamom pods. Reduce heat to low and allow the mixture to simmer for 5-10 minutes.
Add milk and almond oil to the liquid. Heat just to the boiling point, but do not allow the mixture to come to a boil.
Remove from heat, and strain the tea into a clean coffee mug. Add honey or maple syrup to sweeten, if desired, and drink immediately.
Turmeric Tea – Milk & Honey
This recipe may be the most popular way to consume turmeric spice, aside from its use in culinary dishes. Turmeric tea made with milk and honey is soothing to the whole system, and recommended for sufferers of muscle aches, acne or skin problems, colds, and sore throat.
1 cup whole, organic milk
1/8 teaspoon turmeric powder
1 teaspoon honey or sugar to taste
Heat the milk on low heat until very warm, but don’t allow it to come to a boil, and be careful not to scald.
Add the turmeric powder, and mix well to combine. Transfer the tea to a clean coffee mug and add honey or sugar to taste. Drink immediately.
Turmeric Tea Dosage Information and Precautions
Drink 2-3 cups of turmeric tea per day, as necessary. Although turmeric is safe to consume, it should be taken in moderation under certain conditions, as with any herbal remedy. Women who are pregnant or nursing and sufferers of congestive heart failure, gallstones, or obstruction of the bile ducts should not take turmeric tea.
White, M.D., Linda B. and Stephen Foster. The Herbal Drugstore. New York: Rodale, 2000. Print.