Ma Po tofu – Sichuan style!
I made this for a vegan who came to dinner the other night; it is shamelessly lifted from the Queen of Chinese cooking, Fuchsia Dunlop. Ross had it in Beijing […]
I made this for a vegan who came to dinner the other night; it is shamelessly lifted from the Queen of Chinese cooking, Fuchsia Dunlop. Ross had it in Beijing […]
Purists insist that you should go green with juices, to minimise the blood sugar spikes that fruit and sweet veg such as carrots and beets give you. A happy medium […]
Since Ross bought me my Hurom slow juicer, I have been making a healthy juice per day. You can juice anything, but I steer very clear of anything other than […]
You really can’t get a dish more healthy than this with its combination of super-food cruciform veg kale and sweet potato, packed full of vitamins A, B6, C and D. […]
The perfect, healthy little salad for lunch. Papaya is good TCM food – lots of seeds- and has enzymes which aid digestion. Pomelo – or grapefruit if you can’t get […]
Most of my recipes call for rice as an accompaniment. In TCM it is a neutral ingredient, even if it is white. Brown rice is much better for you […]
We gorged on these on a family holiday to Vietnam 8 years ago; I simply adore them! They are a fiddle to make but, once you have acquired the knack, […]
We learned to cook this on our cookery course in Koh Samui, but the recipe ‘book’ we were given was so unlike what we had done, I have had to […]
In both TCM and Ayurveda, aduki beans are renowned for aiding kidney function. Ginger and tamari/kikkoman really help this process. Aduki require soaking for 3-4 hours, draining, then rinsing, before […]
This is another variation on the traditional way of cooking Ayurvedic vegetables. The addition of onion and sesame seeds is delicious. I often put sesame seeds on my broccoli if […]