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The Official Website of  Kidney Deficiency & Infertility RecipiesFried Seafood Dinner Rinse and drain ½ - 1 lb. clams or oysters. Dry on paper towels. Beat 2 raw eggs. Dip seafood in eggs. Crush ¼ c. pumpkin seeds and combine with ¼ c. fresh wheat germ (unsweetened). Roll egg dipped seafood in the pumpkin-wheatgerm mixture. Fry in hot olive oil. Remove and set on paper towels. Serve with yams or wild rice, and string beans or corn on the cob.
Root Soup Take root vegetables, beets, yams, potatoes, squash, anything that looks good in market, and you put it in a big pot, gently spice with salt and pepper, and then bring to boil and then simmer for three hours. you can eat the vegetables, but the good part is the broth, a great warmer upper. You can drink it just like tea all day long. Fruit Lhassi 1/2 chopped ripe mango or blended berries Puree all ingredients in a blender until smooth. Refrigerate until ready to serve. Spiced Simple Syrup 1/2 cup honey or royal jelly in honey base Put all the ingredients (except honey) in a small sauce pan, and bring to a boil, stirring occasionally. Remove from heat, and as mixture is cooling, stir in the honey or royal jelly in honey base. Cool, strain, and refrigerate. Yield: about 2/3 cup Apple-Avocado Smoothie 1 Granny Smith apple, cored, skin on Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth. Grilled Mango Dessert 3 ripe mangoes, peeled, pitted and sliced into 1/2-inch slices Preheat a grill. Grill mango slices over medium-high heat until just warmed through and slices begin to show grill marks, about 3 minutes per side. Turn mangoes once during cooking and cover with fresh verbena to let the heat of the grill warm the herbs. Toss the mango slices and herbs together gently. Serve immediately. Poached Pears in Lemon Sauce with Raspberries 2 cups apple juice
Firecracker Shrimp 1/3 c. sliced or whole almonds 2 jalapeno peppers, seeded and halved 1 bunch cilantro, stems removed 6 scallions, cut into 2 inch lengths 3 cloves garlic 2 tsp. cumin 1/8 cup olive oil ¼ c. water 2 lbs. medium to large shrimp, peeled and deveined 1 Tbsp olive oil 1/8 cup lemon juice salt to taste Garnish - 1 small avocado, thinly sliced 6 sprigs fresh cilantro 6 cherry tomatoes, halved Place the almonds, jalapeno peppers, cilantro, scallions, garlic, cumin, olive oil and water in the bowl of a food processor or blender, and blend for 1 minute until a smooth paste is formed. Marinate the shrimp in the regrigerator in a covered container for at least 1 hour in the paste. Heat the olive oil over moderate heat in a large sauté pan. Saute the shrimp, stirring continuously for 4 minutes, until pink and opaque. Deglaze the pan with the lemon juice, and season with salt. Thai-Style Green Curry Chicken 2 stalks fresh lemongrass, white part only, minced, or 1 tsp. dried lemongrass powder Mix the garlic with the ginger or galangal powder, lemongrass, and curry paste in a large bowl. Add the chicken breasts and mix well to evenly coat the chicken with the spices. Allow the chicken to marinate for 10 to 20 minutes in the refrigerator.
Turkey or Chicken Tacos 1/8 c. canola or olive oil Heat the oil in saucepan large enough to hold all ingredients. Add the ground poultry, and sauté for 5 minutes, until cooked through. Add the onion, peppers, garlic, chili powder, oregano, cumin and cocoa powder. Continue to cook for 3 minutes longer. Drain off any fat. Add the beans and tomato sauce. Simmer for about 20 minutes. Serve with shredded lettuce, diced tomato, grated soy cheese, and salsa in corn taco shells. Chinese Chicken Stock 1 x 2.5kg / 5.5lb organic chicken (or equal amount of chicken backs and necks), remove skin, trim away excess fat and chop into 8 pieces 4 spring onions, green parts only 1 thumb-sized piece of fresh ginger, peeled and sliced 6 liters/ 10.6pints / 12.7US pints filtered cold water
Makes 3.5 liters / 6 pints / 7.4US pints |