Shifting and drifting – look mom no oars


Its an interesting time, this transformation of winter into spring.  In Chinese medicine it’s moving from Bladder/Kidney to Liver/Gall bladder.  The Kidney is all about winter and hibernation, about going deep within and replenishing resources.  Its element is water and as we are predominantly made up of water it is essential we don’t squander this essence but nuture and nourish it.  During this hibernation we must rest, experiencing calm like a deep pool of water, not stagnant but rather retaining a fundemental unshakable stillness to managing life with effortless flow.

So here we are moving out of that season and where was my own hibernation?  I remember not getting dressed on Stephens day and I know I didn’t work or have kids on the 3rd of January but the rest is a blur.   Here we are entering spring and I passed winter by with a cursory wave from the window of a train which wasn’t stopping.

Its not too late though, its never too late to rest and restore.  As kidney energy is the foundation for all the other elements, it is essential that we take care of it,  undernourished or out of balance it can affect all the other organs.  So here Im going to give a recipe that noursishes the kidney with its use of miso and seaweed but also activates and clears the liver so we are ready for the rising energy of spring.

As we enter into spring I can feel a change happening in my life, Im re evaluating where my life is going and shifting my priorities.  In all ways my life is fantastic, I have a family and a job that I love.  I have food on the table and heat in the house.  Something that has happened though is that I have stopped painting, Ive stopped writing poetry, I’ve stopped swimming naked in the sea and Ive stopped being spontanious.  Ive become super organized and very efficient. Im good at logistics; I’ve had to be as a single mum who loves to do it all.  But Im not sure if the balance hasn’t become a little tipped.  I find myself overly happy when (and if ever) the washbasket is empty or there is no lego on the floor.  Im racing ahead always thinking of new projects to create and blogs to write.  This is the energy of spring, starting, creating, regenerating, pushing through with new buds bursting.  All fine and dandy if I have the winter hibernation to back it up.  However if I spend too much time in the spring and liver energy I feel frustrated when things don’t just drop into place as I scheduled.  The domino effect of my cunning plan for creation is stalled and I clench my fists with the frustration of misdirection.  However if the kidney energy is strong, I can glide through the unpredictability and the messyness of life; adjusting to its twists and turns without loosing sight of the bigger picture, knowing that it will all be ok in the end.   It’s a tricky path, this middle way.  For me seeing it in terms of the Seasons & Chinese Medicine helps the mind understand, and a soup helps the body figure it out.

Hot and Sour Soup  soup-2-1329592

  • 25g dried mushrooms
  • tablespoon of oil
  • splash of Rice wine
  • 1 red onion
  • 4 cloves garlic
  • 1 inch ginger
  • 250g mushrooms
  • 1 ltr Dashi broth (which is the stock from the rehydrated mushrooms)
  • 100g frozen sweetcorn
  • 1 bunch spring onion
  • Splash of fish sauce or soya sauce
  • Juice of 1 lime
  • Splash of sesame oil
  • Sprinkle of chopped and dried wakame seaweed
  • 2 handfuls of chopped Pok choi or baby spinach
  • Bunch of fresh corriander

MethodSoak the dried mushrooms in 1 litre of boiling water for approximately 20 minutes until they are soft.  As they are rehydrating fry the red onion garlic, ginger and mushrooms on a medium heat until soft and the onions are transparent.  Splash in the rice wine, allowing it to bubble.  Chop the rehydrated mushrooms and add to the pan together with the sweetcorn and scallions, pouring over the water the mushrooms have been soaking in.  Allow all ingredients to come to the boil and simmer together for 5 minutes. Finally splash in the soya sauce, lime juice, sesame oil, seaweed, spinach, corriander and take off the heat.  While the greens are wilting down decant a laddlefull of the broth, dissolving the miso paste in to taste.  I usually like a heaped teaspoon per litre of broth.  Stir the dissolved miso back into the soup which is now cooked and ready to serve to one very hungry person or two polite people who arent very hungry.  Deeply nourishing yet light and lively.

Since writing this blog earlier in the day, many people have arrived with spanners for my schedules, Scout leaders with misinformation hidden in secret facebook pages that need Tolkein style deciphering, co-parenting ex partners who mis-read and muck up holiday schedules, clients who cancel at short notice and dates that don’t show.  So Im going to be drinking a bucketful of this soup and trusting that its all ok, if the kids don’t go on their hike, if I never have another date/client, something else will turn up.  I know what I want and that is to live my life in joy so that’s what I’m doing.  Im gonna lie in the boat for a while, just drifting downstream

boat-1556366.If you’d like to learn to make this soup in person as well as lots of other food for the liver, come along to the

Time for a Loving Detox Day,

Saturday 13th February 2016 – 11am-3.30pm

Miele Demonstration Kitchens, Citywest, Dublin

  •  Thai style Hot and Sour Spring Green Soup
  • Mediterranean Caponata
  • Jordanian Green Salad with a cumin and lemon dressing
  • Instructions on how to Sprout
  • Mung Bean and Alfalfa sprout salad with an Umeboshi plum dressing
  • Green power Juice
  • Buttermilk Cake
    Plum Fool
  • Chrysanthemum Tea

Cost €65 for more info click

Special for Valentines day – 2 people = €120



Wiggle it, just a little bit

UntitledWhat I love about salsa & bachata dancing is seeing the vulnerability of others.  I don’t usually see people putting themselves out there, prepared to get it wrong and look foolish, but when learning to dance mistakes are obvious, frequent and absolutely unavoidable.

Last week we had a move in the bachata class that required the mans hands to trace the waist and hips of the woman from a low, almost kneeling position whilst the woman flicked her hips from side to side.  All very sexy stuff and looks great when the demonstrated by the teachers but more like a group of nervous fumbling teenagers when the class tried it. images However when I got over my own feelings of inadequacy and uncomfortableness it was beautiful to be with a group of people who wanted to express their bodies in a sexual way without imposition or expectation.  It was a dance, an intimate interaction with people I don’t even know the names of.  If I had stayed stuck in my own vulnerability and fear of looking stupid I may not have seen all those wonderful people who were feeling the same way.  Being comfortable with my own uncomfortableness brought me humour and great joy.  I saw how my own wobbles are everyone elses wobbles and it really brought me into the heart space, which in chinese medicine is about expansion and ecstasy.

It would have been easy to constrict and get stuck in my uncomfortableness, my shyness, my fear of dancing and moving with a stranger, my questions of whats he doing, what does he want, but it wasn’t about poor, uncomfortable me.  I didn’t get lost in my own emotions, there was a space between me and my thoughts and with this perspective I was able to see the beauty of the bigger picture. Humans of all shapes and sizes, personalities and ages, willing to give it a go, to feel the harmony when the body moves with another body in time to music.  To know that we are all in the same boat and on the same dance floor, getting it wrong, making a mess and having another go.

In Chinese medicine this distance from emotions is really being in the heart energy.  Sometimes its easier to be in that heart space, to feel joy and expansion when we are alone.  Walking in nature, at the top of a mountain or drinking tea in the sunshine.  There’s no one else to knock us off our cloud, to trigger feelings of inadequacy, anger, or shame. But to be living often means we have to interact with others and can be buffeted by their actions.  If we don’t take them personally, leaving a space between oneself and the emotions that other people evoke in us, its much easier to see a bigger picture and even feel elation and joy to see the bigger picture, which is that life is fragile & beautiful; full of joy and pain, there’s no holding onto one and avoiding the other.   Sometimes this is easier said than done.  I got unexpectedly dumped this week and so to help my shocked small intestine and my tender heart I made this soup ……… I’m all better now 🙂

Black Fungus Soup

  • 2 tbsp dried wood ear mushrooms
  • 4 Chinese red dates or 1 tablespoon of goji berries
  • ½ inch of ginger
  • 2 carrots
  • 1 litre water
  • 3 scallions
  • 1 red pepper
  • 1 small chilli
  • small bunch of coriander
  • 2 tsp light soy sauce
  • 2 tsp sesame oil
  • 3 tsp rice vinegar
  • 1-2 large tsp miso
  • Juice of 1 lime

images4Black wood ear fungus has the ability to thin the blood by dissolving platelets.  This helps to lower blood pressure thereby helping the heart to circulate blood.  It’s used for its texture rather than favour and I recommend the already shredded variety as the uncut variety (shown in the photo) can grow when rehydrated, to frighteningly inedible sizes. Chinese Red Dates and Goji berries are packed full of vitamin C which as we know is great for the immune system but often overlooked is its ability to repair the body.  Delicate blood vessels can become damaged as plaque build ups cause small tears as they pull way from the arteries, becoming dislodged by flowing blood.

Firstly drop the fungus, red dates, goji berries and ginger into the water, bring to the boil, then simmer with a tight fitting lid for one hour.  Then add thinly sliced carrots, red pepper, scallions and chilli and let them soften for a five minutes while you take a cup of liquor from the soup and dissolve the miso into it .  Add the dissolved miso back into the soup with the soy sauce, sesame oil, rice vinegar, chopped coriander and lime, taking care not to over cook the miso as this will kill the delicate pro bacteria so good for your large intestine within the fermented miso.  The sour flavour from the lime will help liver function and assist the heart further by detoxing and cleaning the blood.  All round, a great soup for a wobbly heart.


Facing death at the funfair


I recently took my kids to Orlando, Florida. Normally my kind of holiday is a mediteranean beach with only rocks for company but my kids are about to outgrow each other so I thought I would bring them on their kind of holiday. The added bonus for me was hanging out with an inspirational, creative and gorgeous friend I havent seen in a long time.

UnknownThere are so many people in the parks at first I found it overwhelming. The first day at Universal Studios my heart was pounding for most of the day. The Harry Potter Quiddich Ride is exceptional at creating thrills but the sheer number of people in Hogsmede all rushing to experience various exciting sensations was overpowering.

At the end of the day I was exhausted and I didn’t feel like me. At first I thought it was because I was experiencing things that just weren’t my everyday cup of tea but when I looked a little deeper at how I felt and how I was acting in the park I was not very comfortable. I found myself constantly judging everybody and everything……. Oh I like this, she shouldn’t be wearing that, that’s a rip off, he shouldn’t be doing that, they shouldn’t have put that there, I want one of those, they’re very fat, she’s very skinny, I like that dress I wonder what it would look like on me. ….….. Constanly swinging from like to dislike, judgement to judgement to keep my own ground. By making judgements I was able to define who I was in this vast sea of souls but this constant pinning down of my reality was exhausting, I had three weeks of this so by the end I was going to be a control freaking nervous wreck. There had to be another way. So I looked to my language of Chinese Medicine to help me find and answer.

The universal truth in Chinese medicine is that everything is energy, constantly changing, constantly flowing. This includes solid objects such as rocks and tables. Eventhough they look unchanging, they are transforming all the time. Rocks change shape and erode over time and my kitchen table wont be here in 200 years. Through our short experience on the planet things look solid but only because our perspective is short-lived and therefore limited.

yinHow we understand that universal energy is through Yin and Yang, which in our western language we would understand as relativity. We understand what is new because we know what old is, we understand hot because we know cold, we know up because we know down. Everything is described and understood through our own unique perception of reality, our own sensation of cold, our knowledge of up and our experience of old. We are our own, unique bundle of Yin and Yang, our perception of reality being relative to our earthly experience.

Within my swinging yin yang judgements I was trying to find a sense of me, who I am in this wave of theme park energy coming at me. In my everyday life I surround myself with the familiar, my comfort zone of quiet home living where I don’t have to re-establish who I am in relation to new incoming sensations or people. Most things under control in a regular pattern of family life but the reality is that everything can change on the turn of a dime. This safe and secure home life is only because I can’t see the bigger picture. There is no pinning down my energy, no securing who I am. There are new unplanned experiences approaching, unscheduled events will appear, I will wrinkle, I will change and I will die. So there really isnt any point in trying to define who I am in relation to the world because it changes all the time. When I delved a little deeper into the feeling I could sense the fear that drives the judgements so rather than constantly trying to make things safe and trying to define myself I chose to open up to the thrill of the unknown and enjoy the ride of life. Just like the rollercoasters that surrounded me in Orlando there would be dips and turns, ups and downs but I have to ride them, exhilerated, excited and open hearted in the knowledge that there is no ground, there is no stability.


While I was in Orlando I couldn’t help but spread the word of Conscious Cooking so my wonderful friend Faith organised a talk in the amazing workspace of Catalyst, where many creative and enthusiastic bodies share a working environment. I demonstrated a few of my favourite recipes, one of which was Watermelon & Feta salad which is fantastic for reducing summer heat and clearing any uric acid which may accumulate at the joints causing gout, heat and pain. Quite a few people bought the book but where disappointed to find that this recipe wasn’t in it, so here it is for all you lovely people who are in hot sunny Florida and in need of the watermelon from a girl sitting on a cold beach, under a grey sky with a cozy fleece on.

  • Unknown21 medium watermelon
  • 100g feta cheese
  • 1-2 red onions
  • handful of fresh basil leaves
  • 2 tablespoons extra virgin olive oil

Choose a watermelon that has wide spaces between the dark green lines – theyre sweeter that way. Chop it up into bite size pieces, I think triangles work well. Slice the red onions into thin half moons and sprinkle them along with the crumbled feta onto the water melon. Scatter the basil leaves and drizzle olive oil over the top to finish.

This is such a delicious salad for barbeques but it also goes well with thai curries and an indian dahl as the fruit, salty flavour combines well with spices. It also keeps well refridgerated in a tupperware – enjoy

I can see clearly now the smartphone’s gone

UnknownWe are getting close to the Heart Weekend Retreat so I am immersed in everything heart. Practising loving kindness meditation, singing mantras, trying out recipes so you can guarantee that something will come to test my ground of being in that Happy Heart space. What could be more distracting for the equilibrium of the heart than the beginnings of a prospective relationship. Relationships are something we have all day, every day, we are constantly in relationship with friends, family, collegues, bus drivers, checkout staff and lollipop ladies. In many ways our relationship with others shows us who we are. The way we act with the family and the relationships we choose is how we define ourselves. They are often where the most intense emotions are felt, our biggest learnings happen and for me the best recipes come to the table.

Meeting someone new for me is always tricky – a delicate dance between opening up and sharing whilst testing trust and safety, made even more tricky if that meeting is through the virtual medium of the internet and Tinder. So that I feel safe and wont get hurt, I want propspective partners to behave in certain ways but relationships, because they contain people, cannot be controlled which is very frustrating. They don’t call enough or they call too much, they are overattentive which feels smoothering or you can see they are online but not sending me any texts. Whatever the action is I don’t like the feeling, I feel unbalanced and uncomfortable, where is my steady ground. I’m out of my comfort zone of what is safe and familiar. This on a good day is exhilarating and exciting, flushed with the feelings of an opening heart, my life is sunny and everything is fantastic but on a bad day when the insecurities are running wild, I’m likely to blame the other for causing these horrible feelings and call the whole thing off. So Im learning to negotiate my feelings and not throw the baby out with the bath water. To realise that the love I feel in my life is like a flame which must be fed by me. I generate and eminate all of the love that flows through me. The emotions I feel cannot be allowed to fan the flame so that I am engulfed and overwhelmed by another nor can I allow the negative feelings or fears to shut down my heart and starve it of the energy in needs. I generate this love like an vitality within. It isnt reliant on anothers behaviour, presence or texts.

IMG_0835When I am in the midst of falling in love I can be swept away on the addiction of endorphines. All well and good when Im getting what I want but tantrum producing when things arent going my way. So I took a few days off, asked for abit of space, just a week so that I could see the clouds as I ran around the park, see the wonderful colours of the flowers as they burst open in my garden, laugh with my children as the youngest drew popeye muscles on his arms and a six pack on his tummy. With this space I gained perspective, no longer only having eyes for my smart phone screen I was able to see again how much wonder there is in the world and how many oportunities there are to exercise this muscle of love and generate my own endorphines.

To help with the perspective I ate a lot of this delicious recipe which is great for stimulating the liver, clearing frustration and seeing things more clearly.

Anchovy Pesto

  • 200ml extra-virgin olive oil
  • 1 bag (80-120g) parsley leaves
  • 150g (2-3 tablespoons) capers, drained
  • 1 tbsp. oregano leaves
  • 1 tbsp. cider vinegar
  • 12 crushed red chilli flakes
  • 5 anchovy filets in oil, drained (substitute sundried tomatos if vegitarian)
  • 2 cloves garlic or handful of wild garlic
  • salt and freshly ground black pepper

Blitz all the ingredients together in a food processor and pour over spagetti , spread on wraps or drizzle over cooked fish.10300503_10152876665769223_5073226403774218368_n

Good luck to all you Tinderellas out there.

I am the Carrot Saviour

carrot1……  and so it came to pass that in Sardinia, carrots are woody and bendy.  They are not crunchy, sweet and juicy as in Ireland, where my kids can eat some of their vegetable intake through a raw carrot or five.  As a result, here in Sardinia, one bunch of carrots has already ended up in the bin and the second bunch, bought by me in the disbelief that anything orange could taste that bad, are headed the same way.  I hate to see a great vegetable go unused,  so this time I was determined to get creative and eat those carrots.  The naturally sweet flavour and the orange colour are perfect for the stomach and spleen which after my last post you will remember definitely needed some love.  They are full of vitamin A which in western medicine helps lung function.  In Chinese medicine the spleen/stomach sends some of its energy gained through food up to the lung to strengthen them and to help anchor the breath coming into the body.  My son has developed a dry cough here on the island so the recipe was created with his chest, my stomach and non wastage of carrots in mind.

carrot3Chop the carrots into julienne/matchstick strips and heat some olive oil in a non stick pan.  Fry the carrots until they gain some colour and then turn the temperature right down for about 7 minutes so they begin to soften and sweeten.  To finish them, fry on high and add a splash of balsamic vinegar,  allow them to sizzle for a minute or two before turning off the heat and drizzling a teaspoon of honey over the glistening, appetizing delight.


They are super sweet cooked like this so if you are looking for an alternative to chocolate or to break an addictive cycle this could be it.  Although it did not stop me having a chocolate ice cream after dinner but this is Italy and I am on holiday

Shiatsu & Conscious Cooking for a Healthy Immune System

universe yin yangAs the wheel turns, seasons change and time moves on.  For me, autumn is a powerful time of transformation.  To let go the radiant yang of summer leaves and berried fruits, beginning the slow inward journey to the quiet yin of winter.  In Traditional Chinese Medicine, autumn is the time of the physical body and its boundaries; it governs skin, the lungs and the large intestine.

Breath is our constant physical connection to the outside world; it is absorbed through our lungs and through the large intestine we release what no longer serves us.  The Lung and Large Intestine are about taking in and letting go, whilst at the same time keeping a strong healthy sense of self, a boundary of a healthy immune system so we can love the skin we are in.

With this in mind the following recipe is aimed at keeping the bacteria in the large intestine healthy and active.

Shitake Mushroom Risotto


All mushrooms are great at boosting the immune system and reducing fat and cholesterol levels in the blood.  Shitake mushrooms especially are said to be “a source or interferon, a protein which appears to induce an immune response against cancer and viral diseases.”* Risotto if you haven’t cooked it before can seem daunting with the exactness of quantities and specific timing but I find if I prepare all the ingredients before and have them to hand it is really just a question of standing, stirring and adding.

  • 60g butter
  • 60g olive oil
  • 300g Arborio rice
  • 1 Medium onion, diced
  • 10 Dried Shitake Mushrooms,
  • 200 ml Dashi broth

To make the Dashi broth soak the five shitake mushrooms for 30 mins in water from a recently boiled kettle.  The Dashi broth and the vegetable stock, must be kept at a gentle simmer so as not to interrupt the cooking of the rice when adding

  • 1200 ml Vegetable stock
  • 120g parsley, chopped
  • Juice of 1 lemon
  • 60g Parmesan, grated
  • Salt and pepper to taste

Melt half the butter and half the oil when they are hot add the onions and soften them on a medium heat for five minutes. Then add the garlic finely sliced shitake mushrooms and half the parsley, softly frying for another five minutes before adding the rice, stir it for a few minutes so that all the grains are coated with buttery juices.  Now add the Dashi broth again stirring constantly until it has been absorbed by the rice. Do the same with stock adding a ladle full (approx 100ml) at a time.  After 15-20 minutes the stock should have been completely absorbed leaving a creamy sauce in which the soft rice sits.  Stir in the remaining butter, oil, parsley, parmesan and lemon juice. Perfect comfort food on an autumnal evening.

spiral-This recipe is taken from the new book “Shiatsu & the Art of Conscious Cooking which can be purchased on the home page by clicking on the main title at the top of the page.


The next Cooking Class for the Lung/Large Intestine and Healthy Immune System will take place on

27th SEPTEMBER 2014    1.30- 5.30 



Learn to make these delicious fresh ginger cookies :)

Learn to make these delicious fresh ginger cookies 🙂

Cost €70 – includes all food eaten and enough to take home for supper 

To book a place call Luisne on 086 051 7575 or email

On the menu is:

  • Shitake Mushroom risotto (reducing cholesterol and increasing good bacteria in the Intestine)
  • Hunky, chunky warming mixed bean and lentil stew (increase colon health by increasing fiber)
  • Garlic and Thyme Soup (perfect for protection and expelling unwanted parasites & toxins)
  • Carageen Jelly (build up boundaries and immunity)
  • Poached ginger and cinnamon pears (warm yourself from the inside out)
  • Ginger Cookies (a sweet treat that wont bring you down)
  • Homemade Cough syrup (traditional cure for clearing phleghm)
  • Orange Chai Tea (relax those irritable bowels)

*Healing with Whole Foods – Paul Pitchford

Be King in your own Kingdom


tibet flags

The following is a question emailed to me recently following one of my cookbook demonstrations. “Hi Jo -After you had left the class someone said she forgot to ask you what food you recommend for people with vertigo.”

Over the last week I have had a succession of similar questions, cases and light bulb moments that all relate to dizziness, light headedness and insomnia. So it must be time for a post …….

imagesIn Chinese Medicine general dizziness, fainting and palpitations are all caused by the “shen”, the consciousness not being housed in the heart blood. This in itself can be due to a variety of reasons but in the main I often find that when the blood isn’t strong, vital and healthy it is hard for consciousness to settle and it becomes scattered in its energy causing symptoms of insomnia, fainting and dizziness.  Sometimes there maybe blood deficiency because of excessive bleeding through heomorage or menstruation, also if the blood stagnates and doesn’t circulate but here I want to focus on blood deficiency, when the blood is not able to nourish organs and functions of the body.  Whilst this has similarities to the Western diagnosis of anaemia it is not quite the same as it refers to many other functions of the blood rather than simply too few red blood cells.

In Chinese medicine everything in the body is in service to the heart.  Unlike all the other organs which transform or excrete substances, the heart sits like a king receiving the dues and protection from the body.  Like a king or queen, s/he governs the overall realm to give vibrancy and life to blood.  It is in the heart blood that the “shen”, our consciousness, is said to reside.  If it is a wise ruler they have perspective and can see the whole picture.  They don’t get involved in battles that will be detrimental to the kingdom just to bolster their kingly pride or ego.  They do what is best for the realm.  A healthy heart doesn’t attach to eternal objects and people or internal emotions in the same way.  It has perspective to see the bigger picture and act from a place of love not simply self gratification.  That’s why east or west it’s the connection to the heart we often use as a symbol for true love.  It’s not the self gratification or self serving love but the wise Solomon style love that says “May all beings be well may all beings be happy.”


So that’s the esoteric, energetic thoughts but what can we eat to become a king or queen in our own body?  What can we eat that will build the blood and bring our heart home ….. Noodles well not just noodles, there are a whole range of ingredients that build blood in Chinese Medicine but the following recipe is my favourite of the moment and covers quite a few of the bases.  Common foods for increasing blood strength would include a lot of animal proteins however that is not essential as the vegetarian recipe below shows

3 colour

Three Colour Noodles (taken from the book Ancient Kitchen, Modern Wisdom

  • 1 handful wakame seaweed
  • 1 bundle noodles
  • 1 clove garlic
  • 50ml rice vinegar
  • 50 ml tamari sauce
  • 3 tablespoons dark sesame oil
  • 2 tablespoons sesame seeds
  • 2 carrots
  • 4 spring onions

All seaweeds are good for the blood and wakame seaweed contains high levels of Vitamins, Calcium, Magnesium, Iodine to build blood strength and as an effective diuretic reduces water from the blood and therefore blood pressure.  Often wakame comes dried and ready cut but for this recipe I recommend the uncut long variety as it blends together well with the noodles and brings extra texture.

Seaweeds and Buckwheat noodles are great source of easily absorbable protein.  Eventhough meat products contain high levels of protein often they pass through the body without being digested and absorbed.  Pound for pound some surveys reveal that 30% of the protein in steak is absorbed whereas 90% of protein found in seaweeds and blue grean algae such as spiriulina are absorbed by the body.


Buckwheat is not a wheat product or a grain as it sounds but rather the triangular seed of Fagopyrum esculentum plant, related to rhubarb.  It lowers blood sugars more slowly than rice or wheat products which is beneficial for the inflammation of the blood vessels and contains rutin, a mineral which can further assist in lowering blood pressure.

I have substituted tamari for the Soy Sauce in the original recipe as its fermentation process in production may have the ability to bring vitamin B12 and other amino acids to the body which further builds blood and can be hard to access as a vegetarian.  Finally the vitamin c in the raw carrots aid the absorbtion of minerals and especially iron into the blood.

How to Make:    Firstly soak the seaweed in a little water to rehydrate then add the noodles to boiling water.  These should take 3-5 mins depending on your brand.  Meanwhile chop the spring onions into thin lengths.  The carrots I like to use a peeler and shave off lengths.  Mix these into the rice vinegar, tamari and sesame oil which have already been blended in a large bowl.  Strain the cooked noodles and add to the bowl along with the hydrated wakame and toss so all the ingredients are combined and chow down.

In the original request for advice the person forgot to ask the question when they met me and so I would also look at the stomach and spleen which is responsible for mental recal and for digesting food and creating blood but that’s enough information for now so until the next post …… may you be happy may you be well …..

world heart

Joanne will be teaching recipes for a Healthy Heart from a Holistic Vew on Saturday 28th June 2014.  Click on cooking classes for more details.