Blog posts in: Recipes

One of the hardest things for us to figure out when my partner first got diagnosed with an auto-immune condition, was what to do for breakfast. Eggs had been our mainstay. Veggie scrambles and veggie frittatas made up the bulk of our breakfast food. But on the AutoImmune Protocol (AIP) eggs are out.   I knew it needed to feel like comfort food, since neither of us wanted to get up and have leftovers or...

What do YOU think that is in the photo? Looks like bread… Tastes like bread… Feels like bread… It’s not bread! No gluten, no unhealthy substitutes like potato or corn starch. No grains at all. Paleo Bread It’s actually just sweet potatoes with eggs. That’s practically it! All I added were some sunflower seeds and flax seeds sprinkled on top, along with a little salt and pepper to give it some flavor. In my acupuncture...

As an acupuncture paleo practitioner (I made that term up) :-), I’m always excited when I come across a recipe that’s both fabulous and medicinal, according to Chinese medicine’s nutrition principles. I just stumbled upon another recipe that I’ve gone crazy over and have to share, for so many reasons. First, it’s absolutely delicious and surprisingly simple. Second, it’s the perfect go-to snack for those of you who haven’t known what to eat since trying...

If you see me for acupuncture and we’ve done any TCM dietary counseling, or you’ve been to one of my seasonal eating talks, then you know that as the seasons change, the foods we should be eating to stay balanced and healthy change too.A few weeks ago, I came across a recipe that looked fabulous and decided to try it — being a sucker for lovely photos of decadent looking foods, I was instantly drawn...

(post update: This was written before I went paleo…you can still make it by just subbing steamed cauliflower for the beans!) You’ve all had hummus, right?   Well as an acupuncturist who’s somewhat fanatical about the benefits of eating dark leafy greens to benefit our liver, especially in the spring which relates to the liver—and especially kale—I am delighted to share this recipe with you. Because thanks to my new Kale recipe book, I have...

Have you ever made a frittata?   I learned a recipe for a simple frittata using artichoke hearts several years ago, and I’ve been making it over and over again ever since.    Some people think that as an acupuncturist and a healthy eater, I must not eat very interesting or yummy food.  This recipe proves that you can eat like an acupuncturist and still feel satisfied and fulfilled!   It’s not only a great...

(UPDATE: Since going paleo I no longer eat cheese. Booooo! :-( This sure was yummy though!)   Every acupuncturist knows that as we head into spring, it is more important than ever to keep our livers happy.  Acupuncture theory states that the spring season is related to the Wood Element (more on this in the coming weeks) and the Liver organ; and that greens are one of the best foods we can eat to keep...

It’s been unseasonably HOT! During warm weather like this, some days you just want to bite into a nice, cool, crisp salad. For many people though, because of what Acupuncture theories say about energetic nutrition, I advise that they shouldn’t be eating raw foods. What to do then, when nourishing soups, stews, and casseroles are the last thing on your mind? Enter a simple trick I discovered a couple years ago during the height of...

People love hating beets. I do admit, they can go either way…if not cooked right, they have a taste that can be a little…well, bad. But I just tried a new recipe this week that has me fanatical over this humble red root. Because beets are so wonderful for nourishing your “liver blood”, and according to acupuncture and Chinese medicine theory we are in Wood season which relates to the liver, this is a perfect...

The pears are here, the pears are here! I just saw the first of the season last Saturday at the farmer’s market, and excited I am!  Last year, for the first time I canned up many different kinds of jams, jelly’s and butters.  But none could compare to the delicate smooth Pear Butter that I made at the end of the season.  Dolloped over a piece of crusty bread toasted with butter…mmmmm, the silky smoothness...

This recipe, adapted from: Canning & Preserving, by Ashley English, is AMAZING and is a great way to put up the summer harvest. I just visited the farmer’s market and got an enormous flat of gorgeous local peaches. As someone who loves supporting our local farmers I sometimes have huge amounts of seasonal foods with which I need to get creative. Combining the peaches with the lavender from my garden made an incredible treat that I’ll...

Since I wrote an article in my newsletter for my acupuncture patients on Sunrise Ranch Grass-fed beef, I thought I would include my latest favorite recipe which does include beef. This recipe is loaded with veggies that will build up your Qi and Yang and keep you fortified and toasty during our cold weather.  Also, because it is very slowly baked for 3-4 hours, it is virtually swimming in warming Yang energy…and you’ll like that...