Korean Sprout Soup

Last Updated on Thursday, 30 June 2011 11:49 Written by Flax Thursday, 30 June 2011 08:53

Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes.  It is a  a very healthy and nutritious soup that is really more of a meal than a first course. 

 Besides the fact that they are a great diet food, sprouts are also a really great energy food.  Sprouts represent a moment when a seed is in a state of transformation and  using a tremendous amount of energy.  When we eat sprouts we are consuming a tremendous gift of natural energy.  In addition, the transformation process basically means that nature is practically pre-digesting the food for you.  This is why sprouts give us more energy, and quicker energy, then any other food.   Try having a bowl of sprouts next time you are tired and see  what happens.  I personally think it works way better than a cup of coffee.

Sprouts are also extremely cooling.  The Asians often cook sprouts to avoid this problem.  This soup is great dish to eat all year round with the added advantage of being extremely simple.  It takes about five minutes of preparation time and another twenty minutes of cooking time.  It is served with brown rice and kimchee (spicy Korean pickles), both of which can be made ahead of time.  If  you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables.  Just spice up whatever pickles you already have in the house, add some chilli peppers and ginger and call it kimchee.


  • sesame oil
  • 4 cloves garlic, finely chopped
  • 1 onion, sliced
  • 1 chilli pepper, finely chopped
  • 6 cups water
  • 1 package mung bean sprouts
  • 1 large piece of kombu (seaweed)
  • 3 scallions, sliced on an angle into small pieces
  • soy sauce
  • hot chilli flakes
  • 11/2 cups cooked brown rice

Saute the garlic, onion, and chilli pepper in the sesame oil.  Add the water and bring to a boil.  Simmer for five minutes.  Add the sprouts and simmer for fifteen minutes more.  Add the scallions and remove from the flame.

Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table.  Ladle the soup into bowls and add the remaining ingredients at the table.

Serves 6.


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Adzuki-Butternut Squash Curry

Last Updated on Thursday, 16 June 2011 08:30 Written by Flax Wednesday, 15 June 2011 01:35

This is a dish that I prepared with my Nutrition Workshop.  The focus of this dish is to strengthen the Kidneys and nourish our Jing


  • Olive oil
  • 2 small leeks, chopped
  • 1″ ginger, grated
  • 3 cloves garlic, diced
  • 1/2 green chilli pepper
  • 4 dried shitake mushrooms
  • 1 cup adzuki beans
  • 1 butternut squash, chopped
  • 2 stalks celery, chopped
  • 1/2 bunch coriander, chopped
  • 1 tbsp arame (or any other type of seaweed)
  • curry powder
  • salt and pepper
  • 1 1/2 liters water

Heat the olive oil in a sauce pan.  Saute the leeks, ginger, garlic and spices.  Add the remaining ingredients and bring to a boil.  Simmer for one hour.

Serve hot on a bed of brown rice.

Serves 8.


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Nutrition Workshop #2: The Liver.

Last Updated on Tuesday, 24 May 2011 09:39 Written by Flax Tuesday, 24 May 2011 09:39

Liver-Spleen Relationship

  • Digestive System

Liver-Kidney Relationship

  • Aging and Dryness

Liver-Heart Relationship

  • Heart Disease

Liver Qi Stagnation

  • Anger, impatience, frustration, resentment, violence, belligerence, rudeness, edginess, arrogance, stubbornness, aggression, impulsiveness, explosive personality.
  • Tendons, eyes, circulation, menstruation, hormones, skin disease, allergies, arthritis, migraines, headaches, gall stones, stomach pain.

Healing the Liver

  • Eat less.
  • Eat less saturated fats, hydrogenated fats, rancid oils, refined oils, rancid nuts and seeds.
  • Chemicals and toxins in food and water.
  • Alcohol.
  • Processed and refined food.

Eat more Healthy Liver Foods

  • Pungent and bitter foods:  Watercress, onion family, turmeric, basil, bay leaf, cardamom, marjoram, cumin, fennel, dill, ginger, black pepper, horseradish, rosemary, mint, melissa, angelica.
  • Raw and sprouted foods
  • Whole grains
  • Apple cider vinegar and lemon
  • Bitter foods: rye, romaine lettuce, asparagus, quinoa/amaranth, alfalfa, radish, dandelion, chamomile, mung beans and sprouts, alfalfa sprouts, celery, cucumber, rhubarb.
  • Mushrooms
  • Chlorophyll rich foods, barley and wheat grass, spirulina, wild blue-green algae, seaweeds (especially kelp).  These contain both GLA and Omega 3 and accelerate liver rejuvenation.


  • Contain 10-20 times the minerals of land plants plus an abundance of vitamins and elements.
  • Contain all of the minerals found in our blood.
  • Grow in a saline solution and are easily absorbed by our bodies.
  • Detoxify: Chemicals, heavy metals and radioactive materials.
  • Soften masses.
  • Transform phlegm.
  • Diuretic and help with water metabolism.
  • Lymphatic cleansers.
  • Alkalize the blood
  • Alleviate stagnant liver qi.
  • Benefit the thyroid.
  • Beneficial to weight loss.
  • lowers cholesterol and fat in the blood
  • Rejuvenates the lungs and the GI tract.
  • Excellent source of iodine, calcium, and iron.

Kelp is the most effective for helping with obesity, low thyroid function, high blood pressure, blood clots, edema, anticoagulant.

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