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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Stuffed Zucchini

Last Updated on Thursday, 3 February 2011 04:57 Written by Flax Thursday, 3 February 2011 09:57

Israelis like their stuffed vegetables (memulaim)  so much that they developed a zucchini designed specifically for stuffing. They are round in form which makes it much easier to scoop out the seeds.  If you can’t find round zucchinis then use the regular zucchini, slice them in half length-wise and make zucchini “boats”.

This dish is quick and easy.  It is a beautiful appetizer or can be part of the main meal.  I give a vegan recipe below but you can easily replace the mushrooms with 200 gr. ground meat.

The filling in this recipe is meant to fall apart when eaten, but the flax-seed will give it a little bit of hold.  Additionally, you are also getting all the wonderful benefits of flax-seed.


  • olive oil
  • 6 round zucchini 
  • 1 package shitaki mushrooms, diced
  • 6 shallots, diced
  • 5 sage leaves, chopped fine
  • 1 tbsp ground flax-seed
  • Atlantic grey sea salt
  • pepper

Preheat the oven to 180 c.  Slice off the tops of the zucchini and place them on the side.  Scoop out the zucchini seeds and a little of the flesh to make room for the stuffing.  Heat the olive oil in a frying pan.  Saute the mushrooms and shallots until they are soft.  Add the sage, flax-seed, salt, and pepper and mix well.

Stuff the zucchini with the mushroom mixture and cover with the zucchini top.  Put 2 tbsp water at the bottom of a flat oven proof pan.  Place the zucchini inside carefully, making sure that they remain upright.  Bake for apx. 30 minutes or until the zucchini’s start browning.

Serve on a bed of tri-colored quinoa.

Note:  You can save the seeds and use them in a soup or a sauce.

Serves 6.


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Dead Sea Soup

Last Updated on Wednesday, 5 January 2011 12:03 Written by Flax Wednesday, 5 January 2011 12:00

Being that it is now winter, people are cold. Additionally, since I have everyone eating seaweed, they are colder than usual. While the cooling effects of seaweed are wonderful for the summer they add an extra layer to the regular winter chill. The best way to counter-act the cooling effects of seaweed is to eat it together with ginger.

Therapeutically, ginger is warming, invigorating, and decongesting. Ginger helps to strengthen the kidney-yang energy and to tonify the kidneys. This means that it gives us fuel for our own internal fire and also enables the inner heat to then circulate. This makes it the ideal spice for someone suffering from cold hands and feet.

While the original title for this soup was a Mushroom-Ginger Soup, a trip to the dead sea provided me with a much more memorable title. As I was floating in the healing waters I realized that the dead sea is the ultimate expression of Kidney energy. The dead sea is the lowest point on earth, the earth’s foundation if you will. The waters cleanse your skin and bodies of toxins and helps with water metabolism. Likewise the kidneys are the lowest of the bodies yin organs. They help the body to remove toxins and they help with water metabolism.

The title of this soup is intended to express that the soup functions in the same way as the dead sea. It’s purpose is to tonify the kidneys, strengthen the kidney-yang energy and to help remove toxins from the body. And, like the dead sea, it is meant to be enjoyed.


olive oil
1-2″ ginger, grated
1 onion, cut on an angle into small pieces
1 clove garlic, diced
1 package shitake mushrooms, chopped small
1 package button mushrooms, chopped small
1 cup shredded cabbage
1 tbsp wakame, soaked for 10 minutes
3 liters boiling water
2 tbsp miso (or to taste)

Saute the onion, ginger and garlic for two minutes. Add the mushrooms and cabbage and saute until the mushrooms are soft. Squeze the excess water from the wakame and add to the pot. Add the water, bring to a boil and remove from the flame. Remove a cup of liquid from the soup, mix in the miso and then return the soup-miso mixture to the pot.

Serve immediately accompanied with soy sauce.


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