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Garlic Roasted Radishes

This nutritious side dish is packed with immunity boosting energy, while regulating and harmonising the digestive system. Radishes are a super health boosting vegetable and benefits greatly from the equally valuable Garlic and the beautifully aromatic herb Rosemary.

Ingredients:

  • 1 Bunch of red radishes cut into thin slices
  • 2 teaspoons of oil
  • 4 Cloves of garlic, chopped
  • Small bunch of Rosemary (Stalks removed)
  • Salad greens

Directions:

  • Place the radishes, oil and garlic in an oven proof dish.
  • Bake 300 degrees for 25 minutes.
  • Remove the radishes for the oven and immediately place on a small bed of salad greens.
  • Cover for 5 minutes to allow the greens to slightly wilt from the heat of the radishes.

Traditional Chinese Medicinal Benefits

Radish: Promotes digestion, Promotes smooth flow of Qi, Clear Heat, Resolve Damp, Eliminate toxins, Resolve phlegm.

Garlic: Strengthens the Stomach, Warms Yang and the Middle Jiao, Promotes the Smooth Flow of Qi, Resolves Damp, Circulates Blood, Eliminates toxins, Release the Exterior, Moisten the Lungs, Strengthen the Stomach, Moves Stagnant Food.

Rosemary: Warms Yang, Disperse Cold, Resolve Damp, Resolve Phlegm, Benefits the Lungs



James O’Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. #jamushur It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Celery and Summer Squash Soup

Heart Healthy Soup. It’s nutritious, delicious and flavoursome as well as healthy, and it only takes 30 minutes start to finish. If your looking for Vegan, its fills that box too and its free of gluten. You’ll be happy in a good way after eating this tasty and wholesome soup.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6-8

Description

A quick and easy vegan celery and summer time soup recipe with celery, summer squash, carrots, and fresh herbs. Dairy and gluten free!

Ingredients

  • 3 medium summer yellow squash, quartered and diced
  • 2 celery ribs (heads), diced
  • 2 medium carrots, peeled, quartered and diced
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 cup vegan friendly dry white wine OR 2 tablespoons white wine vinegar
  • 6 cups low sodium vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh sage, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1 tablespoon fresh lemon thyme, roughly chopped
  • Coarse salt, ground black pepper to taste
  • 2 tablespoons extra virgin olive oil

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until somewhat softened and onion is starting to become translucent, about 5 minutes.
  2. Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
  3. Add squash, cumin, and coriander. Cook until somewhat softened, about 5-10 minutes.
  4. Add the white wine and scrape up any browned bits on the bottom of the pot.
  5. Pour in broth. Bring to a boil, reduce to a simmer, cover the pot, and cook 10-15 minutes, until vegetables are easily pierced with a fork.
  6. Remove cover. Stir in fresh herbs and lemon juice. Cook for two minutes, stirring occasionally.
  7. Remove from heat. Use an immersion blender or transfer to a stand blender and blend until completely smooth. Add salt and pepper to taste.
  8. Garnish with a little cream swirl (non-vegan topping) if desired, a couple drops of olive oil, a little ground paprika, and fresh lemon thyme and parsley. Serve warm or chilled!

Traditional Chinese Nutritional Therapy

This nutritious hearty soup is filled with all the nutrients to strengthen the Heart and help prevent Heart disharmony.

Nature: Cooling

Organs: Heart, Spleen, Liver

Celery: Clears Heat, Tonifies the Spleen and Stomach, Tonifies the Kidney, Tonifies Qi, Cools the Liver, Resolves Damp, Purifies the Blood, Calms Shen, Stops Bleeding. Squash Summer: Nourish Yin, Cools the body and inflammation, Relieves pain, Cultivates Qi,  Carrot: Clears heat, Detoxifies, Strengthens all internal organs, Benefits the eyes, Relieves measles, Lubricates the intestines, Promotes digestion. Onion: Promotes the smooth flow of Qi, Regulates Blood, Resolve Phlegm and Dampness, Expel cold, Relax the intestines, Harmonize the stomach, Strengthen the spleen, Promote digestion. Garlic: Warm Yang, Promotes the Smooth Flow of Qi, Resolves Damp, Eliminates toxins, Calm Wind, Moisten the Lungs, Strengthen the Stomach, Warm the Middle Jiao. Eliminate Wind-Cold. Coriander: Promotes sweating. Removes rashes. Allows the release of toxicity from the surface. Detoxifies and eases pain, Strengthens digestion, Regulates Qi flow



James O’Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. #jamushur It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Sausage, Kale and gnocchi Family Pot

Serve up this delicious single-pot of sausage, kale and gnocchi in just 20 minutes, with just five minutes prep. Midweek suppers never got so easy – or tasty!

Ingredients

  • 1 tbsp olive oil
  • 6 pork sausages
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds (optional)
  • 500g fresh gnocchi
  • 500ml chicken stock (fresh if you can get it)
  • 100g chopped kale
  • 40g parmesan, finely grated

Method

STEP 1

Heat the oil in a large high-sided frying pan over a medium heat. Squeeze the sausages straight from their skins into the pan, then use the back of a wooden spoon to break the meat up. Sprinkle in the chilli flakes and fennel seeds, if using, then fry until the sausage meat is crisp around the edges. Remove from the pan with a slotted spoon.

STEP 2

Tip the gnocchi into the pan, fry for a minute or so, then pour in the chicken stock. Once bubbling, cover the pan with a lid and cook for 3 mins, then stir in the kale. Cook for 2 mins more or until the gnocchi is tender and the kale has wilted. Stir in the parmesan, then season with black pepper and scatter the crisp sausage-meat over the top.

Thanks to BBC Good Food for this recipe.

Traditional Chinese Medicine Nutritional Healing

Nature: Warming

Organ:  Spleen, Lungs & Kidney

Cultivates Qi, Nourishes Blood and Essence

This warming dish consolidates Essence, boosts Immunity, Strengthens the Spleen & Kidney, Strengthens DNA, Supports the Digestive System and Stops cough. It is perfect in Autumn/Fall/Winter when we are susceptible to cold. Always serve hot and with hot food, but not spicy. Peach: Nourish Yin, Promote the Smooth Flow of Qi, Regulate Blood circulation, Disperse Cold



James O’Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. #jamushur It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Peachy Oilives Cake

This cake is amazing! Top Chef, Kristen Kish’s award winning menu included fennel pollen olive oil cake. Kristen makes this simplified version here with peach slices.

Its especially important that because we are using this large amount of olive oil, I suggest in this recipe, it is critical to use a very high quality and fresh (within 1 year of harvest) olive oil. I think that is what makes the difference!

Active Time: 20 MIN – Total Time: 1 HR 30 MIN – Yield Serves : 12

Ingredients

  • 3 ripe peaches, thinly sliced
  • 359 ml extra-virgin olive oil
  • 250g sugar (or alternative*)
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 275g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Sweetened vanilla Greek yogurt or vanilla ice cream, for serving

Instructions:

Step 1

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.

Step 2

In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.

Enjoy!

*Finding sweet substitutes you enjoy can help you reduce your sugar consumption. However, sugar alternatives are not a magical answer to your health problems and should be used in moderation. While sugar alternatives may be significantly lower in calories than pure sugar, remember to limit your consumption, as they can have health consequences as well.


According to the theory of Traditional Chinese Medicine

Peach: Nourish Yin, Promote the Smooth Flow of Qi, Regulate Blood circulation, Disperse Cold



James O’Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. #jamushur It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Butter vs Marg

Butter vs Margarine, which is better. Is there really any debate? Well, actually there has been for years, but I’m sticking to my butter!!
Would you choose a processed, artificial spread that tastes like plastic, or one that is natural, full of goodness and tastes simply delicious? There are so many websites that will tell you butter is the demon and margarine is what we should be eating…not me! Butter has had a bad rap for years and is now on the comeback! Yahoo!! Let’s look at them a bit closer………
Margarine is made from vegetable oils that are chemically changed to make them solid using a process known as hydrogenation. As a result of this process, trans fat is formed as a side product with a high consumption linked to an increased risk of chronic disease. These vegetable oils oxidise in the body causing free radicals that damage cells, contribute to aging and diseases.
Studies are suggesting that natural trans fats from animal products, like butter, are not associated with any increased risk of heart disease. In fact, butter is heart healthy, containing butyric acid which is anti-inflammatory, medium chain fatty acids that are converted to energy, not fat, and fat soluble vitamins A D E and K. It is also low in lactose and rich in vital cholesterol.
Start spreading the news!!….and the butter!!
Choose your spread, choose your health. I have! I choose Irish butter!!



James O’Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. #jamushur It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
Please share! Help the word get out. Pin the graphic too.