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