Blood Stasis & Infertility Recipes

Spa Cookies

4 Cups of Maple Syrup
4 Cups total of Linseed oil, Flaxseed oil or Evening Primrose oil, mixed or alone
4 Tablespoons of Vanilla
2 Tablespoons of Baking Powder
8 Cups of Oatmeal
8 Cups of Oat or Spelt Flour
2 Cups of Dried Fruit

Mix and chill overnight. It it is too wet, add more flour. Bake at 325 degrees for 12-15 minutes.

Makes 24 large cookies

Mexican Salsa

1 medium tomato, diced
1 clove garlic, pressed
3 green chilies, minced
2-3 green onions, chopped
6 springs coriander or cilantro leaves, finely chopped
juice of 1 lime, freshly squeezed
sea salt to taste
1/4 cup water

Mix together and serve.

Squid & Broccoli Stir-Fry

250 g / 9oz squid* (or calamari), cleaned and skin removed

1 head broccoli*, cut off the end woody stem, peel off the tough outer skin, thinly slice the stem and cut the head into small bite size florets, set aside for 5 minutes before cooking

1 garlic clove, thinly sliced

2 red chillies, finely sliced

2 tablespoons extra virgin olive oil

1/2 tablespoon corn starch, dissolved in 11/2 tablespoons of water

1 teaspoon of corn starch

sauce

1/2 tablespoon of oyster sauce

1/3 teaspoon of salt

2 tablespoons of Chinese or Japanese cooking wine

2 tablespoons of water

  1. Cut the squid down the centre and open it flat. Score the inner side into a shallow criss-cross pattern with the tip of a small sharp knife. Separate the tentacles. Cut scored squid into 4cm x 2cm / 1.6in x 0.8in pieces.
  2. Bring a large quantity of water to the boil. Add the squid to the boiling water and gently boil for 1 minutes until coil and the criss-cross pattern open out. Drain and let it cool. Mixing corn starch with the squid and set aside.
  3. Bring 2.5cm / 1inch of water to a boil in a large saucepan. Place broccoli in a steamer basket over boiling water, cover and steam for 3 to 4 minutes until tough-tender. Remove broccoli from the pan and set aside.
  4. Heat the oil in a hot wok (or large frying pan) until the surface seems to shimmer slightly. Add garlic and chillies to the oil and stir-fry over medium heat for 30 seconds or until fragrant. Toss in squid and broccoli and stir-fry for 1-2 minutes until the oil are absorbed. Add sauce, mix well and stir to combine. Lastly, add dissolved corn sarch and stir to coat evenly.

Serve immediately.
Serve with rice as a meal for 3-4

Broccoli with Oyster Sauce Stir-Fry

2 heads broccoli*, cut off the end woody stems, peel off the tough outer skin, thinly slice the stems and cut the head into small bite size florets, set aside for 5 minutes before cooking

1 spring onion, finely slice

1 thumb-size piece of fresh ginger, peeled and cut into julienne (long, thin strips)

1 tablespoon extra virgin olive oil

2 teaspoons corn flour, dissolve in equal amount of water

Sauce

1/2 cup chicken stock or filtered water

11/2 tablespoons oyster sauce

1/2 tablespoon Chinese or Japanese cooking wine (Mirin)

1/2 teaspoon salt reduced soy sauce

1/2 teaspoon raw sugar pinch of pepper

  1. Bring 2.5cm / 1inch of water to a boil in a large saucepan. Place broccoli in a steamer basket over boiling water, cover and steam for 3 to 4 minutes until tough-tender. Remove broccoli from the pan and set aside.
  2. Heat a wok (or frying pan) with the oil and swirl to coat the wok. When the surface seems to shimmer slightly add spring onion, ginger and stir-fry briefly. Add the sauce and broccoli and stir to combine. When the sauce starts to simmer add dissolved corn flour in a circular motion and stir quickly to evenly coat the broccoli. Serve immediately. serve as a side dish at a meal for 4

Serve as a side dish at a meal for 4

*How to Prepare Broccoli

Cutting the florets into smaller pieces and the stems into thin slices and letting them sit for 5 to 6 minutes before cooking will enhance their cancer protective properties.

Steaming preserve the most nutrients. Whereas boiling in a large amount of water results in a loss of vitamin C and allows about half of the indole content to escape.

Braised Momen Tofu with Walnuts and Baby Sardines 

20 g / 0.7oz stir-fried walnuts and baby sardines*

1 block (300g / 11oz) organic momen tofu*, drain off any excess liquid and slice into 8 cubes

1 garlic clove finely sliced

1 tablespoon extra virgin olive oil

Sauce

2 tablespoons salt reduced soy sauce

1/2 teaspoon raw sugar

1/2 tablespoon vinegar

2 tablespoons water

  1. Heat a wok (or frying pan) with the oil and swirl to coat the wok. When the surface seems to shimmer slightly slide the tofu into the wok. Carefully stir-fry the tofu over medium heat for 1 minute and try to keep the cubes in shape. Place sauce, walnuts and baby sardines in the wok and bring to the boil. Reduce heat, cover and simmer for 8 minutes.
  2. Remove lid, turn on hight heat and stir for 1-2 minute until sauce is reduced and the tofu cubes are coated evenly. Add garlic and stir briefly.

Spoon into a shallow bowl and serve.

Serve with rice as a meal for 2, or as part of a banquet for 4

Walnuts & Baby Sardines Stir-Fry

40 g / 1.4oz organic walnut

100 g / 3.5oz dried salted baby sardines*

2 tablespoons Chinese or Japanese cooking wine

3 tablespoons extra virgin olive oil

  1. Place walnuts in a baking tray and toast in a 160-degree C. / 325-degree F. preheated oven for 15-20 minutes until you can smell them. Remove and allow to cool.
  2. Heat oil in a hot wok (or frying pan), swirl the oil to coat the wok and stir-fry baby sardines over a medium heat for about 1 to 2 minutes until oil is absorbed. Pour in cooking wine and stir-fry until liquid evaporates. 3. Add 1 into wok and stir-fry to combine for about 1 minute until fragrant. Serve. serve as a side dish to accompany a meal

Serve as a side dish to accompany a meal

Beef & Asparagus with Oyster Sauce Stir-Fry  

120 g / 4oz organic beef rump stake, trim off fat and cut into 3mm / 0.1 in slices*

10 organic green asparagus spears (180g / 6.4oz), trim off woody ends* and cut into 1 inch length

11/3 tablespoons corn flour

3 tablespoons extra virgin olive oil

Marinade

1/4 teaspoon salt

1 tablespoon Chinese or Japanese cooking wine

1/4 teaspoon baking powder 1 teaspoon water

freshly ground pepper

Sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

1/2 tablespoon Chinese or Japanese cooking wine

11/2 teaspoons raw sugar

1 tablespoon water

1 teaspoon corn flour

freshly ground pepper

  1. Combine beef with marinade ingredients in a bowl then add corn flour and 1 tablespoon extra virgin olive oil; mix well , cover and leave in refrigerator for at least 30 minutes.
  2. Bring a large quantity of water to the boil. Fill a bowl with water and add ice. Add asparagus to the boiling water and blanch for 2-3 minutes until tender-crisp. Transfer to the bowl of ice water to cool, then drain well and set aside.
  3. Heat 2 tablespoons extra virgin olive oil in a hot wok (or large frying pan) until the surface seems to shimmer slightly. Stir-fry beef for about 4 minutes until just cooked through. Add the asparagus and sauce and stir-fry until thoroughly combine. Arrange on a plate and serve.

Serve with rice as a meal for 3-4

* Semi frozen the beef may help thinly slice easier.

* Try to bend an asparagus spear at the rare half end until it snaps.

Squid, Tofu, Asparagus and Anchovies Stir-Fry

100 g / 3.5oz squid (or calamari), cleaned and skin removed

1 block pressed tofu, cut into 5mm / 0.2in slices

1/2 bunch organic green asparagus spears, remove woody ends* and slice into 2cm / 0.8in lenghts on the diagonal

4 anchovy fillets, tear into pieces with hand

1 big clove of garlic, thinly sliced

11/2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1/2 tablespoon water

small pinch salt

small pinch ground pepper

  1. Cut the squid down the center and open it flat. Score the inner side into a shallow diamond pattern with the tip of a small sharp knife. Separate the tentacles. Cut scored squid into 4cm x 2cm / 1.6in x 0.8in pieces.
  2. Bring a large quantity of water to the boil. Fill a bowl with water and add ice. Add the asparagus to the boiling water and blanch for 2-3 minutes until tender-crisp. Transfer to the bowl of ice water to cool, then drain well and set aside.
  3. Heat the oil in a hot wok (or large frying pan) and stir-fry garlic and anchovy pieces for 1 minute. Quickly add the squid and stir-fry for 3 minutes it coil. Add the tofu, the asparagus and salt and stir-fry for 1 minute. Pour in vinegar and water and stir constantly to combine for 1 minute.
  4. Arrange on a plate, sprinkle with pepper and serve immediately.

Serve with rice as a meal for 2

* Remove the woody ends of asparagus spears by bending them and snapping where it clicks naturally.