- 1 quart spring or filtered water
- 4 teaspoons dried Schizandra berries
- 1 handful Goji berries
- 1 generous pinch Gynostemma leaves
- In a clay pot, bring water with Schizandra berries close to a boil.
RAW REISHI BROWNIES
- 2 cups whole walnuts
- 2 1⁄2 cups Medjool dates, pitted
- 1 cup raw cacao
- 1 cup raw unsalted almonds, roughly chopped
- 1 tsp vanilla
- 1⁄4 tsp. sea salt
- 1 tsp Reishi mushroom extract powder
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
FIVE ELEMENTS & TASTES ARUGULA SALAD WITH ROASTED BEETS AND ORANGES
- a few basil leaves, finely chopped
- 1 cup farro, soaked overnight
- 2 cups water
- 1⁄2 cup soaked walnuts
- 1 red onion, sliced into 1/4“ slices
- 1 avocado, cubed
- 1 orange, supremed
- wild arugula, a few handfuls per person
- you could also add some high quality goat cheese
- Farro: Place soaked farro in a heavy-bottomed pot and add water an inch above and
cook until tender, about 45 minutes. Set aside to cool.
- Beets: Wash beets (you don’t need to peel them yet), wrap in foil and roast in a 400 degree oven for 35-60 minutes. Beets are done when they are fork tender. Take them out, peel when cool (the skin should slide off easily using your fingers and a paper towel) and slice into 1” wedges. Sprinkle with a few pinches of salt, drizzle with some olive oil, mix in the basil and set aside.
- Nuts: Reduce oven temperature to 325o F (160oC). Place walnuts on sheet pan and toast until slightly golden inside.
- Arrange salad, beginning with arugula, then beets, onions and orange pieces. Sprinkle with toasted walnuts and avocado cubes. Drizzle the dressing on top.
- 1/2 cup balsamic vinegar
- 2 tsp dijon mustard
- 1 1⁄2 cup extra-virgin olive oil
- 1 tbsp juice from orange, to taste
- salt and freshly ground pepper, to taste
- dried thyme
The standard ratio for vinaigrettes is 3 parts oil to 1 part vinegar. But it's a flexible ratio, so use more vinegar if you like a tart dressing or more oil if you like it richer.
Mix the vinegar with mustard and season with sea salt, pepper and thyme. Add olive oil in a thin stream, stirring constantly until emulsified. Store in a jar on the counter, or refrigerate.