Tcm pumpkin lentil veg soup

 

Vegetarian Warming TCM Soup (Yang & Spleen Tonic)

Ingredients (serves 2–3):

• 1 small piece fresh ginger (3–4 slices) – warms stomach & Yang

• 1–2 pieces dried red dates – nourish blood & mild warmth

• 1–2 pieces dried goji berries – nourish blood & yin

• ½ cup dried shiitake mushrooms – tonifies Qi & adds umami- used fresh

• ½ cup pumpkin or squash – sweet, slightly warming, strengthens spleen

• 1 small carrot – sweet, supports spleen & digestion

• ½ cup cooked lentils or mung beans – Qi and blood support (mung beans are cooling, use sparingly)Tara used 1/4 cup dried red lentils

• 4–5 cups water or vegetable broth

• 1 tsp sesame oil (optional) – warming, adds richness

• Salt, to taste

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Instructions:

1. Prep dried ingredients: Soak shiitake mushrooms 20–30 minutes if dried, then slice.

2. Simmer base: In a pot, add water/broth, ginger, red dates, mushrooms, pumpkin, and carrot. Bring to a boil, then reduce to a gentle simmer.

3. Simmer: Cook for 30–40 minutes until vegetables are tender.

4. Add beans & goji berries: Add pre-cooked lentils or a small amount of mung beans, and goji berries in the last 5–10 minutes.

5. Season & finish: Add salt and sesame oil. Serve warm.

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TCM Notes:

• Ginger + sesame oil: Main warming components.

• Pumpkin, carrot, mushrooms: Support spleen Qi, slightly warming.

• Red dates & goji berries: Tonify blood and mild warmth.

• Mung beans: Cooling if used too much; here, used sparingly to balance nutrition.

💡 Optional warming additions for extra Yang:

• Chinese yam (shan yao) – neutral/warm, strengthens spleen & stomach

• Astragalus root (huang qi) – boosts Qi, mild warmth

• Small pinch of cinnamon or dried tangerine peel – gently warms digestive system

Slow Cooker Beef Stew

 

🥣 Slow Cooker Beef Stew (No Searing)

Servings: 6
Prep time: 15 minutes
Cook time: 8 hours (low) or 4 hours (high)

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Ingredients

• 2 lbs (900 g) beef stew meat, cut into 1-inch cubes, chuck roast

• 6 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and cubed

• 3 celery stalks, sliced

• 1 medium onion, chopped

• 3 cloves garlic, minced23 cups beef broth-1 can (low sodium preferred)

• 2 tbsp tomato paste

  2 tbsp balsamic vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp salt (adjust to taste)

  1 tsp garlic powder

  1 tsp onion powder

  1/2 tsp smoked paprika

• ½ tsp black pepper

• 1 tsp dried thyme (or 2 tsp fresh)

• 2 bay leaves

• 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• 1 cup frozen peas (optional, added at the end)

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Instructions

1. Layer the ingredients:
   Add beef, carrots, potatoes, celery, onion, and garlic to the slow cooker.

2. Mix the broth and seasonings:
   In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, salt, pepper, thyme, and rosemary. Pour over the beef and vegetables.

3. Add bay leaves on top.

4. Cook:

   • On LOW for 8–9 hours, or

   • On HIGH for 4–5 hours,
     until the beef is tender and vegetables are soft.

5. Thicken the stew (optional):
   In the last 30 minutes, stir in a slurry made from cornstarch and water if you’d like a thicker stew.

6. Add peas (optional):
   Stir in frozen peas during the last 10–15 minutes of cooking.

7. Remove bay leaves, taste, and adjust seasoning before serving.

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Tips

• Use chuck roast for the best texture and flavor.

• You can add a splash of red wine or balsamic vinegar for extra depth.

• If you prefer a more rustic stew, don’t peel the potatoes or carrots

Goji berry oatmeal

• 1 cup oat milk
• 1/4cup water
• 6 pitted red dates , chopped
• 1heaping tablespoon goji berries 
• 1/2 cup oats
• Cinnamon, a dash
• Ginger
• Clove

Boil then simmer for ten mins

Add 1 tbsp apple butter

Aioli

• 1/4 cup mayo
• 1 clove minced garlic
• Lemon juice
• Salt & pepper

Hibiscus Jamaica Tea

 16 tea bags

3/4 cup sugar

For 2 quarts tea

Beef Pot Roast

 Servings: 6

• 2 lbs of Beef Chuck Roast, cut into 2" cubes

Beef Seasoning

• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/2 tsp Smoked Paprika

• 2 lbs Potatoes, Quartered
• 4 Large Carrots, 2-3" chunks

• 2 Ribs of Celery, Diced
• 1 Large Yellow Onion, Diced
• 3 Gloves Garlic, Minced
• 3 Tbsp Balsamic Vinegar

• 4 Cups Beef Broth
• 1 1/2 Tbsp Tomato Paste
• 1/4 Cup Flour
• 1/2 tsp Dried Thyme
• 1 1/2 tsp Sugar
• 1 Bay Leaf
• Salt & Pepper

1. Prep all vegetables, meat and beef seasoning. 
2. Preheat skillet with olive oil, cover meat with seasoning. Sear each side 4 mins each.
3. Remove meat from pan.
4. Add onions, celery and balsamic vinegar, and frozen tomato paste. Cook until soft and add minced garlic.
5. Add everything to Instant Pot. Cook for 45 mins. Natural pressure release for 5 mins. 
6. Shred meat and add back into pot.