Wei Qi Protective Vitality Soup

From Healing Tonics: 101 Concoctions to Increase Energy, Boost Immunity, Enhance Memory, Ease Dgestion, and Support Daily Health and Wellness by Jeanine Pollak...

I have been creating tonics like crazy ever since I picked this book up, and today I decided to create a soup that's purported to help allergies among other things (auto-immune diseases, lupus, diabetes, and hepatitis). Seeing as how the weather has taken a turn from 100 degrees to a mere 55 and raining, it seems to be a perfect day for it as well....
This soup has a medicinal quality, it's kind of bitter, and very hearty. I wasn't crazy about it, but I've also made some changes to the following recipe that I think will make it better. This makes enough soup to serve 4-6 people.

5-7 sticks Astragalus (I only had powder, so I just used 1/2 tsp to make sure I didn't over do it)
1 medium Reishi mushroom (Do NOT chop this one!)
2-3 small Shitake mushrooms
1/3 - 1/2 cup slightly sprouted Adzuki or Black beans
1/2 - 1 cup of organic barley
1 cup mixed vegetables (I used carrots), chopped
2-3 pieces nori, dulse or wakame
1/3 cup fresh or 2 T dried Gobo (burdock root)
1 cup fresh nettles or wild greens (I used mustard), chopped
2-4 cloves garlic, chopped
1-2 medium onions, chopped

The mushrooms that I used were dried, so I reconstituted them in warm water. However, the Reishi mushroom never really softens up, so it's not necessary to reconstitute or chop this one. After the Shitake mushrooms are reconstituted, you will be able to chop them into smaller pieces.
In 3 quarts water, add the Astragalus, mushrooms, and beans. Bring to a boil, lower the heat and simmer for 20 minutes.
Add the barley, and simmer for an additional 20 minutes.
While the pot is simmering, chop your veggies, garlic, onions and cut your greens into smaller pieces. Saute the onions in 2 T of oil for 5 minutes. Add the carrots and garlic and saute for 2 minutes.
Add the vegetables, burdock, garlic, greens, and onions to the soup pot and simmer for 15 minutes.
Turn off the heat and "season" with miso. I added about 1/3 cup mellow white miso.
If using Astragalus sticks, remove them and the Reishi mushroom before eating.

There have been many studies trumpeting the anti-cancer effects of mushrooms, especially Shitake, Maitake and Reishi. Here's an article in plain English, that summarizes this page.

Mmm..., Strawberry Soup

from a recipe by Shuna Fish Lydon, pastry chef, featured in "edible San Francisco"

Serves 6

Ingredients:
1 (750-mL) bottle chardonnay, rose, or ice wine
2 generous cups cold water
4 cups sugar
Juice of 1 lemon
6 pints organic strawberries

In a large, stainless steel pot, bring wine to boil over high heat.
Add water and sugar.

Lower heat to medium-high and bring to boil again.
Remove from heat and stir in lemon juice.
Set aside and let coll to room temperature.

If strawberries are overly dirty, wash with a brief blast of cold water. Set aside 16 to 20 of the best looking berries for garnish.
Stem the remaining berries by hand.

Using a blender, puree the strawberries in small batches with 1/2 cup of the wine sauce and 1/4 cup filtered water.
Add more or less sauce or water according to taste.
Strain puree in a fine-meshed sieve. Stir in more wine sauce or more water, 1/2 cup at a time, until a thick, sauce-like consistency is reached.

cover and chill the soup for one hour in refrigerator before serving.
Garnish with reserved strawberries.

Strawberry soup will keep for one week refrigerated in a nonreactive, tightly covered container.

Millet-Cauliflower "Mashed Potatoes"

Many of you probably do not know, but in a former incarnation as a vegan, Todd attended the Natural Gourmet Institute for Food and Health. So, he's got a great collection of incredibly healthy recipes. This one, in particular, is easy!!
As the name suggests, this could be substituted for mashed potatoes, but would also make a great breakfast.
For health benefits of millet, check out this link at World's Healthiest Foods!

Ingredients:
1-1/4 cups millet
1 onion, chopped
2 T oil
1 head cauliflower
1 tsp salt
4 cups water
shoyu (to taste)

Procedure:
1. Wash and drain the millet.
2. Saute onion in oil until translucent.
3. Saute millet in oil with onion until it darkens and smells like popcorn (approx. 10 minute), stirring constantly.
4. Add cauliflower, salt, and water, and bring to a boil, covered.
5. Simmer until very soft and moist for about 40 minutes. All liquid should be absorbed.
6. Put millet and cauliflower through a food mill, season with shoyu.

Sauteed Seitan in Miso Sauce

Serves 3-4
1/2 cup miso
4 T water
4 tsps sake or dry sherry
2 T sweetener *see note that follows ( I like to use 4 T apricot or plum jam)
1 pound seitan, sliced
2 T vegetable oil
1 tsp chili oil
2 leeks (white part only-clean thoroughly to remove dirt), julienned
2 cloves garlic, chopped
1 inch ginger, chopped
2-3 carrots, julienned
2-3 stalks celery, julienned

1. Prepare sauce by mixing miso, water, sake, and sweetener. Simmer sauce over low heat for 3 minutes.
2. In skillet, saute seitan to crisp and brown. Set aside.
3. Over medium heat, add vegetable oil and chili oil to empty skillet. Add leeks and saute for 3 minutes until translucent.
4. Add garlic and ginger and saute for 1 minute.
5. Add carrots and celery; saute for 5 minutes.
6. Stir in seitan and sauce; turn heat to low and cook for 2 minutes.
7. Serve over rice.
Enjoy!

*Sweetener substitution and conversion chart:

1/2 cup sweetener =

1/2 cup maple syrup
1/2 cup honey
1/3 cup molasses
1/2 cup coconut sugar
1-1/4 cups maltose
1-1/2 cups barley malt extract
1/2 cup fruit juice concentrate
1 cup sugarless fruit jam or jelly
1-1/4 cups rice syrup
1-1/4 cups dried fruit puree
2 cups fruit juice
1 cup fruit juice and 1 cup carrot juice
1/2 cup unsweetened frozen juice concentrate