Beth’s Zucchini BreadIn TCM, zucchini is considered beneficial for the Liver as it helps to cool excess heat in the body, supports detoxification, and promotes a healthy liver function by reducing inflammation.HARMONY NOODLESCabbage and sweet potatoes are considered to tonify qi in TCM. They provide a nourishing and energizing effect, promoting vitality and well-being. Leftover can be the ingredients for a soup.GARDEN CASSEROLELeeks have detoxifying properties in TCM. They help eliminate toxins from the body, particularly from the Liver and Gallbladder. Other vegetables selected help balance the digestive system and promote overall well-being.BROCCOLI RABE AND NOODLES In TCM, broccoli rabe is believed to have a cleansing effect on the Liver, helping to remove toxins and promote liver health. A healthy Liver is essential for overall well-being and vitality.BOK CHOY STIR-FRYIn TCM, bok choy is often used in dishes to balance out spicy or warming ingredients, creating a harmonious and nourishing meal. It can be stir-fried, steamed, and added to soups. GREENS & MORE GREENSBok choy is a member of the cabbage family, and renowned in Traditional Chinese Medicine for its various health benefits. It is considered to have cooling effect on the body, helping to reduce excess heat and inflammation. It also promotes digestive health and with its high water content, helps to hydrate the body and support kidney function.
SHITAKE TOFU SAUTEShiitake cultivation dates back to 1209, during the Song Dynasty in China. Shitake mushrooms help to balance Qi. When combined with tofu, the body is offered a meal that tonifies Qi and removes toxins. WARM EGGPLANT SALADEggplant is an excellent food that supports healhty Liver function.Add a bit of vinegar for an extra liver boost.
Soaking the eggplant in slightly salted water brings out the bitterness and limits the absorption of oil.PEPPERS AND ONION SAUTECombo of peppers with onions improves the digestives system and promotes blood flow. In turn, the digestive system supports immune health.
