Natural Medicine Expert

This recipe was given to me by my wonderful friend, and acupuncturist extraordinaire,
Jasmine Patel.
Ingredients:
• ½ – 1 onion, chopped bite sized or smaller
• 1 bunch fresh cilantro, well rinsed with lower stems removed
• 1 green chili or jalapeño, seeded (optional)
• Patak’s brand Curry paste (available at Indian grocery stores, some health food
stores)
• 1 can coconut milk
• ½ -1 can coconut cream (optional)
• 1 small can bamboo shoots
• 1 Tbs vegetable oil or ghee
Combine the following in a blender and blend until smooth:
• 1-4 Tbs Patak’s Curry paste (to taste)
• 1 can Coconut milk
• (if making a large batch, can also add one can of coconut cream)
• green chili or jalapeño (seeded and chopped)
• cilantro
In a pan saute chopped onions in oil or ghee until soft and beginning to brown
Add mixture from blender, and one can of bamboo shoots, stir to mix.
Add whole fillets of fresh raw salmon, and simmer until salmon is cooked. (you may
leave skin on or off according to your preference) Salmon may need to be flipped once
or twice to make sure it cooks evenly.
Serve over a whole grain (rice, quinoi, millet)
Consider serving with Snow Peas, Asian Broccoli, Bok Choy, or Green Beans on the
side.

10 Brussel sprouts, rinsed and cut in half
1 – 2 Tbs butter
1 Tbs fresh squeezed lemon juice
1 Tbs soy sauce or tamari
Place brussel sprout halves in steamer, steam for 5-7 minutes or until tender
While sprouts are steaming, melt butter in a skillet over med heat
Add lemon juice and soy /tamari, cook on med low until bubbling slightly
Add steamed brussel sprouts, turn so they are facing cut side down
Continue to cook on med heat until sauce reduces by ½ volume

Greens with Plum Vinegar and Dill
2 bunches Swiss, or Rainbow Chard or Collard Greens, rinsed and coarsely chopped
½ mid sized yellow or red onion coarsely chopped
1 Tbs Olive Oil
1 Tbs water
1-2 Tbs Umeboshi (Ume) Plum Vinegar
1 Tbs dry dill weed
heat large skillet 1 min on med heat
add 1 Tbs olive oil to warmed skillet
add chopped onion and sauté lightly 1 min, or until onions become clear
Add chopped Greens and water, stir to coat with oil
Cover skillet and allow to steam / sauté for 1-2 min,
until greens turns bright green, but before they wilt
Add Ume plum vinegar and dill, toss / stir to coat,
Cook 30 seconds more

Commentary: This recipe is very high in sodium, so not ideal for folks with high blood pressure or who
are sodium sensitive. Otherwise this is a great recipe for use during a detox. Gobo is a great liver herb, a
nourishing root vegetable, and the combination of bitter and sour flavors are very stimulating for the
liver, gallbladder and digestive system.
You will need a medium to small sized jar with tight fitting lid.
An old jelly jar, or small canning jar is ideal.
Ingredients:
6-12 inch fresh Burdock (Gobo) root (available at Asian and Health Food groceries)
Rice Vinegar
Low Sodium Soy or Tamari
Fresh Ginger (1/2 inch – optional)
Slice Gobo to jar length, and then into thin (1/4 inch thick) sticks
Steam 4-5 min
Place into jar on end, add ginger if you are going to.
Fill jar with pickling mixture: 1:1:1 (equal parts) of
Rice Vinegar, Juice from steaming, and Low Sodium Soy or Tamari
Let sit in fridge one week. Shake 1-2 times daily
Ready to eat in 3-7 days.

One of my favorite patients channels soup recipes whenever she is having a particularly good
acupuncture treatment. She calls acupuncture “endorphin mediated face-plant therapy” because of the
excellent night’s sleep she gets on her treatment nights. Here is one of our favorite acupuncture
inspired recipes:
1 lb Organic Chicken or grass fed Beef (either can be pre-roasted or grilled)
2 Tbs Extra Virgin Olive Oil (EVOO)
3 cloves Garlic, crushed
1 Onion, chopped
1 cup Brown Rice or Millet
16 oz box organic chicken or beef stock
1 inch piece of fresh Ginger, grated
1-3 teaspoons Cinnamon
Paprika ½ tsp
1 Organic Orange, zest plus juice
Organic Lime juice (1/2 lime)
1 small Butternut squash – small pieces – add 15-20 min at end
1 Zucchini (same as above)
1-2 Carrots, chopped
Salt & Pepper to taste
Heat a soup pot on med-high heat. When hot, add EVOO and heat.
Sauté onion, garlic and if necessary the chicken / beef until braised / browned.
Add rice or millet, then stock and any water necessary to cover plus a couple of inches.
Stir.
Add ginger, cinnamon, paprika, zest and juice from one orange, juice from ½ lime.
Stir. Allow to come to a low boil. Reduce heat to simmer and cover.
Meanwhile, chop up carrots and add to pot.
Chop up butternut and zucchini squash and set aside.
Cook until grain is about half way done.
Add squashes, any water necessary, and cook for 15-20 more minutes until butternut squash is fork
tender.
Add salt and pepper to taste.

Green leafy vegetables are a key part of a healthy diet. They are rich in essential vitamins and
minerals as well as antioxidants. Green leafies have fallen by the wayside in most American
diets, so many people do not have experience with them. The two main keys are that they are
lightly cooked (not raw) and a hint of vinegar helps cut the potential bitterness that many people
find unpalatable. Here is my favorite recipe for cooking kale. I consider this a Pacific Northwest
staple.
Garlic Soy Kale
2 cloves garlic coarsely chopped
1 Tbs Extra Virgin Olive Oil
1-2 Tbs Balsamic Vinegar
1 Tbs Soy sauce or Tamari
1 – 2 Tbs water
2 bunches of kale rinsed and chopped into 1-2 inch squares
1 Tbs Gomasio or Sesame seeds (optional)
heat large skillet 1 min on med heat
add 1 Tbs olive oil to warmed skillet
add chopped garlic and sauté lightly 30 seconds
Add chopped Kale and water, stir to coat with oil
Cover skillet and allow to steam / sauté for 1-2 min,
until kale turns bright green, but before it wilts completely.
Add balsamic vinegar and soy sauce, stir, cook 30 seconds longer