I Can't Live Without My Walnuts

Until I started doing The Dragon's Way ®  program I enjoyed WALNUTS but I didn't go out of my way to eat them.  Since then, I have learned that WALNUTS are an incredibly powerful healing food and I can't get enough!  For breakfast each day, I eat a handful of WALNUTS and a grapefruit (another wonderful healing food) and find that I stay full all morning long.  Additionally, my blood sugar levels are no longer on a roller coaster and my food cravings are gone.  


This is what Dr. Nan Lu says about WALNUTS in his book Traditional Chinese Medicine:  A Natural Guide to Weight Loss That Lasts:


"WALNUTS are one of the most powerful foods that you can eat whether you are participating in The Dragon's Way or not.  WALNUTS, like Chinese red dates, are used in Traditional Chinese Medicine as herbs as well as in foods.  Their essence is warm, and they are so healing for the kidney and the large intestine.  They can also help with lung problems and constipation, but are especially regarded in Traditional Chinese Medicine for their ability to strengthen and increase kidney Qi, as well as improve memory."


How to Toast Walnuts


In order to warm the essence of the WALNUTS and to eliminate any parasites in the raw walnuts, it is important to first toast them.

To do so, spread the raw walnuts in a single layer on a cookie sheet and put them in a 325 degree F oven.  Bake for 15 minutes.  Store in a covered container and enjoy!!


I think toasted WALNUTS taste terrific and are a fabulously convenient healing food.  I hope you will give them a try.  

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Roasted Cauliflower Ginger Soup

Cauliflower is one of the powerful healing foods described in Dr. Nan Lu's book Traditional Chinese Medicine:  A Natural Guide to Weight Loss That Lasts. (It is upon this book that The Dragon's Way program is based.)  Cauliflower is used by practitioners of Traditional Chinese Medicine to increase kidney Qi, encourage weight loss and to help with constipation.


We conserve Qi for healing purposes whenever we eat cooked vegetables rather than raw ones so I really like this Roasted Cauliflower Ginger Soup recipe.  It is a family favorite!  (This recipe is adapted from Make It Fast, Cook It Slow by Stephanie O'Dea)


Ingredients
1 head cauliflower
5 tablespoons walnut, sesame or safflower oil
1 teaspoon salt
1/2 black pepper
2 cups chicken or vegetable broth
2 cups warm water
1 diced yellow onion
1/2 teaspoon ground ginger
2 cloves minced garlic

Directions


Wash your head of cauliflower well and break into florets.

In a bowl, toss the florets with 3 tablespoons of the oil of your choice.  (I like using walnut oil because of its healing essence for the kidneys.)

Place on a cookie sheet, sprinkle with salt and black pepper and roast in a 400 degree F oven for about 20 minutes, or until the cauliflower has begun to caramelize.

Meanwhile, dice the onions and saute the onions and garlic in 2 tablespoons of oil.

Add the ground ginger, broth and water to the onions and garlic.  Then add the cauliflower.  Bring to a boil and then simmer until the cauliflower is tender.   The cooking can also be done in a slow cooker which is my favorite way to cook.

Puree the broth and vegetable mixture.  I used a stick blender but it can also be done carefully in a blender or food processor.

I love this soup because I know I am eating for healing whenever I do.  


Enjoy!!

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