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The Official Website of  Spleen Deficiency & Infertility RecipesFertility Soup 3 cloves organic garlic Chop the garlic and onion and sauté until the onion is translucent. Add the cabbage and tomatoes and cook for 5 minutes or until these ingredients are heated, and then add the broth, followed by the kelp. When the broth comes to a boil, add yam. Boil about 10 minutes, or until the yam just begins to soften. Add tofu and rice, and then the broccoli. When the broccoli is turns bright green, the soup is ready. Season with salt and pepper to taste. You may sprinkle with some tofu cheese and serve with spelt or sprouted wheat bread for a hearty meal. If you eat meat, add sautéed (hormone free) organ meats like kidneys or liver. A spicy variation: use shitake mushrooms instead of Portobello, and leave out tomatoes. Add half a stick of lemongrass during cooking for flavor. When the vegetables are just cooked, take out the mushrooms, broccoli, tofu, and greens, and set aside. Discard the lemongrass. Puree the rest of the soup, including yams and kelp, with a dab of Thai yellow curry paste (if you don’t have excessive heat) and a few tablespoons of coconut milk. Put the greens mushrooms, and tofu back in. Serve with a garnish of fresh cilantro and lime, and brown rice on the side if you like. Fried Rice 2 lb cooked, cold rice Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set. Barley with Vegetables 1 cup barley, soaked Saute vetetables. and remove stagnation Quinoa (the "mother grain") with Oats 1 cup quinoa, soaked Place all ingredients in saucepan and cover. Quinoa (pronounced keen-wa) Tabouli 1 cup rinsed, soaked quinoa Combine quinoa, water, and salt in pot. Bechamel sauce (all patterns) 1 tablespoon oil (olive oil, sesame oil, ghee) Heat oil in a heavy saucepan. Stir in flour. Whisk 1-2 minutes over low heat. Remove from heat. Add heated liquid and stir briskly until smooth. Return to heat. Add seasonings. Bring almost to a boil. Turn to low heat and simmer until thickened. Modifications: Steamed Salmon With Asparagus and Rosemary 1 lb. fresh salmon fillet Preheat oven to 400 degrees. Place salmon on a large piece of heavy-duty foil with at least 2 inches to spare on each end and enough room on the sides to fold over entire fish. In a medium bowl, combine capers, onion, tomato, and garlic. Spoon over salmon. Drizzle with lemon juice and sprinkle with salt and pepper. Top with asparagus spears and rosemary sprigs. Sprinkle with olive oil. Wrap foil securely around salmon with edges at the top. Place on a baking sheet and cook for 25 minutes or until cooked through. Be careful when opening the foil package; the escaping steam will be quite hot. Serve with lemon wedges. Garlic Chicken 2 each boned and skinned chicken breast halves Stir the chicken into this marinade, and set aside. Break the stem ends off the snow peas. Place the oil in a wok or large skillet, and, when it is hot, stir in the cashews. Cook just for a couple of minutes, until the nuts are golden. Remove with a slotted spoon, and set them aside in a serving dish. Stir-fry the snow peas in the oil about two minutes, Black Bean Soup 3 cups dried black beans, soaked and cooked Cucumber Sandwiches 1 English cucumber Peel and slice the cucumber. Sprinkle the slices with vinegar and let sit for 1/2 hour. Drain them and pat dry. Make sandwiches with 1 or 2 layers of cucumber slices, on Ezekial or Genesis bread. Slice diagonally into quarters and serve. Avocado, tomato, hummus sandwich on sprouted wheatberry bread. Doesn't need mayo or cheese. Barley Primavera 1 ¼ c. pearled barley or job’s tear seeds Place the barley and water into a saucepan. Bring the water to a boil, cover the pan with a lid, and simmer the barley for 20 minutes, until tender. When the barley is cooked, drain it well and chill completely. Heat the canola oil and garlic in a small saute pan over low heat. Slowly cook the garlic for 2 minutes, until golden brown, and transfer to a large mixing bowl. In the same bowl, combine the peppers, parsley, zucchini, yellow squash, carrot, scallions and mushrooms with the cooked barley. Add the vinegar and season with salt and pepper. Butternut Squash Bisque 1 Tbsp olive oil or ghee Heat the oil or ghee over medium heat in large sauce pot. Saute the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt and pepper. Puree the soup with a handheld immersion blender or in a food processor until smooth and creamy. Raindrop Soup 6 water chestnuts Slice the water chestnuts and slice the spring onions (scallions) finely. Add the sherry and season to taste. Fig Newtons Filling: Amaranth dough: Mix together flour and oil with a pastry cutter until crumbly. Gradually add enough of the water to make a soft dough. Divide the dough in half and flatten each into a small square. To make the filling, remove the stems from the figs. Combine the figs and water in a saucepan, bring them to a boil reduce the ehat, and simmer them on low heat for 30 minutes. Cool the figs, stir in the vanilla, and puree in a blender or food processor until smooth. Roll half of the dough into an 8 x 12” rectangle on an ungreased cookie sheet and spread it with the filling. Roll the other half of the dough into the same sized rectangle on a well-floured pastry cloth or waxed paper. Invert the pastry cloth with the dough on it onto the top of the fig filling and dough on the baking sheet. Bake at 400 for 25-30 minutes or until it begins to brown. Cool for ten minutes, cut into 1 ½ squares with a sharp knife. Makes about 3 dozen newtons. Nut Muffins 2 1/2 cup ground almonds or walnuts Beat eggs Spoon batter into greased muffin tins Muffins will have a golden top but will not rise like traditional muffins. Variations: Oatmeal or Immune Support Breakfast 4 cups rolled oats Mix all ingredients and store in a cool place ( I keep mine in the freezer) To use - take 1/3 cup (dry) and soak overnight in water - Add just enough water and then some to cover it. You might need to experiment to get the consistency that you like (I add some raisins too!) In the morning - warm up (30 seconds in the microwave) and garnish with fresh fruit, soy yogurt, maple syrup or however you like! Carrots and Broccoli with Ume Dill Dressing 2 cups water Dressing: 1/4 cup corn or olive oil, 2 TB umeboshi vinegar, pinch sea salt, fresh dill
Sweet Squash Slices 1 buttercup or hokkaido squash, sliced into moons
Broccoli 1 cup of water
Daikon, Carrot, Red Radish Pressed Salad 1/2 cup grated daikon
Chicory Pudding 1/2 gallon water
Sutlijash (rice cream) 2 cups cooked brown rice Cook rice in soy-milk, on low heat, without stirring. Add raisins, and towards the end of cooking mix in syrup and cinnamon. Cook for a few minutes longer, constantly stirring so it wouldn't burn. Pour the cream into serving bowls and sprinkle with walnuts or almonds. Bey's thick soup 400-500 g seitan Cook the rice. Cut seitan and vegetables into cubes and put into the broth. Add the rice and okras. Cook for a short while. Season with sea salt, if needed. Thicken with corn flour and garnish with parsley leaves. Green thick soup 500g young nettle (only tips) Clean and wash leaves. Put it into boiling salted water for a few moments, then drain. Chop leaves finely or make pure. Heat some oil in the pot and fry the flour, add garlic. Pour first cold, then hot water. Add leaves, soy-milk and salt. Cook for 10 minutes. Zuchini Frittata 2 small cloves garlic Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper. Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn't much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute. Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve. Cold soup with string beans 100g string beans Clean and wash string beans, cut into smaller pieces. Chop finely onion; clean carrot, celery and parsley root and diagonally or into sticks. Heat oil, fry onion, add string beans, carrot, celery, parsley and paprika pepper. Cook for a while, add warm water and washed rice, cover with lid and let it cook on low heat. When the vegetables are tender and the rice is cooked, add the following: mix ume-paste, flour and some cold water into a thin paste. Pour in slowly, stirring constantly. Cook for another 10 minutes, remove from heat and garnish with chopped parsley or dill leaves. Let cool down. Dolmas in vine leaves 200-250g fresh, young grape vine leaves stuffing #1: stuffing #2: Pour boiling water over grape leaves, leave it to stand than rinse in cold water and drain. Line the bottom of the casserole with leaves or with one sliced onion. Fill the (other) leaves with 1 tablespoon stuffing each, fold sides over the stuffing, then roll up into firm dolmas and press tightly both ends. Place dolmas into casserole. Pour in warm water and lemon juice. Cook for 40-45 minutes Basmati Rice with Corn
Fish and Spinach Rolls with Horseradish Cream 4 bunches of spinach
Horseradish Cream Blend 1 box MoriNu soft tofu with 1 TB umeboshi paste, 2-3 TBS white miso, 1 TB tahini, 2 TB hato mugi vinegar, 2 TB fresh horseradish and 1/2 cup chopped dill. Tempeh Burgers 1 clove minced or pressed garlic Combine all seasonings, grind until smooth. Shape into patties and fry in ghee or olive oil until golden brown. Serve with lettuce and tomatoes on sprouted grain bread. Red Lentil Sauce 1 tsp. olive oil
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