Category: Health

INGREDIENTS

• 1 cup organic oat grouts
• 2.5 cups of water

DIRECTIONS

1. Rinse 1 cup of oat grouts, and put into the pot
2. Add 2.5 cups of water
3. Cook under high pressure for 22 minutes
4. Natural release for 15 minutes

INGREDIENTS

• 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
• Natto starter
• Water

DIRECTIONS

1. Wash soybeans until water is clear
2. Drain, and add water 3:1 ratio
3. Soak soybeans overnight (16-24 hours)
4. Remove any skin or bad beans
5. Transfer beans to Instant Pot, and cover with 1″ water over beans
6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
8. Drain soybeans, saving some broth
9. Place soybeans in glass bowl, stir in 1 spoon of Natto, mix well, add 2 Tbsp of broth, stir more
10. Cover bowl with plastic wrap, and punch holes with sharp knife, push down to make contact with soybeans. Then cover bowl withe a second layer of plastic wrap, to trap air between the two layers.
11. Add some water to bottom of the incubator to form humidity
12. Place bowl on trivet in the Brod & Taylor bread proofer
13. Set the temperature to 99°F for 12 hours (the bean temp is 10-15° warmer than the air temperature shown on the bread proofer
14. Set temperature to 94°F for next 8-10 hours
15. It is done fermenting in the incubator when a film forms on the surface and sides of the natto, and a pungent odor is noticed.
16. Leave at room temp a couple of hours to cool.
17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
18. Freeze what cannot be consumed within a few days
19. Season with soy sauce or soup base before consuming.

INGREDIENTS

• 1/2 cup of coconut milk (or water)
• 1/2 – 1 cup of water
• 1 banana broken into pieces
• 2 cups of frozen berries
• 1 tablespoon of chia seeds
• 1 teaspoon of honey (optional)
• Juice of one orange

DIRECTIONS

1. Combine all the ingredients in a blender, and use “food processor” mode to blend until smooth
2. Pour into glasses and serve

INGREDIENTS

• 1/2 cup raw pecans (halves or pieces)
• 5 oz. baby arugula
• 2 oz (~ 1/2 cup) feta cheese, crumpled
• 1 large ripe Bartlett pear, thinly sliced
• 1 Honeycrisp apple, thinly sliced
• Arils from 1 pomegranate

• GINGER DRESSING
• 1/4 cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey
• 1 teaspoon finely grated ginger
• 1/4 teaspoon fine sea salt
• About 10 twists of freshly ground black pepper

DIRECTIONS

1. Toast the pecans 4-5 minutes. Remove from heat and rough chop them
2. Arrange the arugula across a large serving platter (or bowl). Sprinkle the chopped pecans and crumbled feta over the arugula. Fan the slices of pear and apple and arrange them across the salad in sections (see photo). Sprinkel all over with fresh pomegranate arils.
3. To prepare dressing, combine all the ingredients and whisk until blended. Taste, and if not zippy enough, add another teaspoon of vinegar.
4. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When ready, drizzle the ginger dressing lightly over the salad.

INGREDIENTS

• 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
• Takahashi Nattomoto spores (from Amazon)
• Water

DIRECTIONS

1. Wash soybeans until water is clear
2. Drain, and add water 3:1 ratio
3. Soak soybeans overnight (16-24 hours)
4. Remove any skin or bad beans
5. Transfer beans to Instant pot, and cover with 1″ water over beans
6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
8. Drain soybeans, saving some broth
9. Place soybeans in glass bowl, stir in 1 tiny spoon of Nattomo, mix well, add 2 Tbsp of broth, stir more
10. Cover bowl with plastic wrap, and punch holes with sharp knife
11. Add 1 cup hot water to bottom of Instant Pot
12. Place bowl on trivet in Instant Pot
13. Remove seal from Instant Pot lid (to save seal from odor)
14. Set on yogurt mode for 24 hours (halo starts forming on beans after 8 hours)
15. Leave at room temp a couple of hours to cool.
16. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
17. Freeze what cannot be consumed within a few days
18. Season with soy sauce or soup base before consuming.

Okinawan sweet potatoes (also known as Hawaiian sweet potatoes) are said to contribute to longevity, in addition to being delicious. It has a buff colored skin, and purple flesh; with a delicate, sweet taste.

INGREDIENTS:

(3) Okinawan Sweet Potatoes

DIRECTIONS:

1. Wash sweet potatoes with a brush
2. Put one cup water into Instant Pot
3. Place the sweet potatoes on a tivet
4. Press Steam button for 19 minutes
5. Let natural release for 15 minutes
6. Remove from Instant Pot and serve

Various dried herbs are added to a chicken broth to promote general health and wellness. Besides that, it is low calorie, satisfying, and tastes good.

INGREDIENTS

• 1 lb chicken (e.g. 3 skinless chicken thighs)
• Astragulus (replenish the Qi)
• Dried Wild Yam slices (Strengthens lungs, tonifies the Qi, spleen, and kidneys)
• Dried Lotus Seeds (nutritious, expels heat)
• Codonopsis (Qi tonic, boosts energy, but in a mild way)
• Dried Longan (“dragon eye”, helps with sleep, anxiety)
• Dried Goji Berries (aka “wolfberry”, reduce blood glucose, improves eyesight)
• Dried Wood ear fungus (source of minerals, improves circulation)
• Dried Lily bulb (relieves coughs, moisten lungs, calms the spirit)

DIRECTIONS

• Put the skinless chicken into Instant Pot
• Add a small handful of each ingredient
• Add water to top fill line
• Cook on “steam” mode for 10 minutes
• Natural release for about 2 hours

See photos at: https://photos.app.goo.gl/dAFgBNqESEXAuFa29

See common Soup Ingredients at:
http://www.chinesesouppot.com/category/2-common-ingredients

INGREDIENTS

• 170 g Almond Meal (6 oz – 1 1/2 cups)
• 100 g Salted Butter (3.5 oz – 1/2 cup)
• 130 g Erythritol (SoNourished or Swerve) (4.5 oz – 3/4 cup) or Monkfruit Sweetener
• 1 tsp Vanilla Extract
• 1 large Egg (50g / 1.7 oz)
• 1/2 tsp baking powder
• 1/4 tsp Salt
• 1/2 tsp xanthan gum (optional)
• 90 g Sugar Free Chocolate Chips (3oz – 3/4 cup)

INSTRUCTIONS

1. Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
2. Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
5. Roll the dough (or use a small ice cream scoop) to make 12 balls and place on a baking tray. Bake for 15 mins.
6. Let them cool, and serve. Keep in an airtight container for up to 7 days.