Preheat the oven to 350°F (176°C). Butter and flour two 8-inch, one 9×13-inch, or three 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour. Shake out excess and set aside.
In a large mixing bowl, mix 3 Tbsp flaxseed meal with 7 ½ Tbsp water. Let rest for 5 minutes.
This quick bread recipe was born out of my journey with Traditional Chinese Medicine and Ayurvedic healing, specifically designed to support my constitution which tends toward dampness accumulation (evidenced by my white tongue coating) and digestive sensitivity. Using fresh-ground millet and quinoa - grains that strengthen digestive fire while clearing internal dampness - along with warming spices like ginger and cardamom, this bread actually supports my healing process rather than working against it.
[30% ww]
Put 240g starter, 855g water, and 24g salt in a mixing bowl. Mix together. Then add 844g white flour and 281g whole wheat or rye flour. Mix well, then cover with a towel and let it rest for 15 minutes.
Do one stretch and fold (pulling up from underneath the dough and over, rotating 90 degrees, four times). Cover with a damp towel and leave it overnight on the counter for about 10 hours.
A warming, healing soup with anti-inflammatory spices and nourishing greens.
Bring (1 quart) vegetable broth to a boil with (1 tsp) turmeric and (1/2 tsp) black pepper.
A hearty, protein-packed salad with white beans, edamame, farro, and a bright lemon vinaigrette.
Cook (1 cup dry) farro and (2 cups) edamame according to package directions and let cool.
A surprisingly delicious and fudgy brownie where black beans replace flour. The trick: serve them first, then reveal the secret ingredient!
Preheat oven to 350°F. Grease an 8x8 inch pan.
Hearty, wholesome muffins packed with grated carrots and apple, perfect for breakfast or a snack.
Preheat oven to 375°F (190°C). Prepare muffin tin with liners or lightly grease.
Break apart (1 head) cauliflower into smallish pieces and wash. They should be small enough so that the heads can cook through, but not as small as little crumbs.
Pour some oil into your pan, and toss the cauliflower in on high heat for a few minutes. When the edges of the florets get a bit translucent, add a little bit of salt.
A simple, crunchy stir fry that’s perfect for meal prep. The two-stage garlic addition gives layers of flavor.
Wash and slice (1 small bunch) celery into diagonal thin pieces.
Take half of your (6-8 cloves) minced garlic and add it to a hot wok with olive oil. Cook for 2 minutes — don’t let it burn.
A traditional braided Jewish bread, soft and slightly sweet, perfect for holidays or any special occasion.
Dissolve (scant 1/2 tablespoon) yeast in (1/2 cup) lukewarm water with (1/4 teaspoon) sugar. Beat well and leave for 10 minutes, until it froths.
Based on the high-production video from below, this recipe always turns out amazing. I transcribed a step for step version below.
Boiling: boil water in wok, add greens beans and a tbsp of vegetable oil. Boil for 3-4 min.
Rinse beans with cold water to keep from getting too soft.
Stir frying: add a couple tbsps of vegetable oil into wok.
A rich, flavorful pasta dish featuring roasted fennel, caramelized garlic, and vegan cream cheese.
Preheat oven to 400°F.
A comforting, creamy soup made vegan with cashew cream.
In a large dutch oven or pot, add (2 tablespoons) olive oil, (1) diced onion, (3) chopped carrots, and (3) chopped celery ribs. Cook over medium heat for 6 minutes, stirring occasionally.
A simple, refreshing Asian-style cucumber salad with sesame oil.
Chop (1) cucumber into any shape you want — slices, half-moons, or chunks all work.
Add salt to taste and toss.
Add a few drops of sesame oil and massage with your hands until well combined.
Cold noodles with a creamy, savory peanut sauce. Goes really well with some boiled broccoli or bok choy.
Blend all sauce ingredients together: (3/4 cup) green tea or water, (1/3 cup) peanut butter, (1/4 cup) soy sauce, (1/4 cup) rice vinegar, (3 tablespoons) brown sugar, (1/4 cup) peanut oil, (2 tablespoons) sesame seeds, (1 teaspoon) chili-garlic sauce, (1 teaspoon) sesame oil, (1 inch) ginger, (1 clove) garlic, and (1/4 teaspoon) salt until smooth.
A classic Chinese home-style dish. The ideal ratio is 1 large tomato per every 2 eggs, but adjust to your liking! This 2 eggs 1 tomato serving is good for one hungry person.
2026-01-21: I ground most of the flower on fine but some on courser and that made the texture more crunchy and fragrant. I also used coconut sugar, date sugar, and agave syrup, which might add to the crunchy deeper outside. I added good amounts of cinnamon, nutmeg, and clove.
½ cup arrowroot starch
A quick and flavorful way to prepare Chinese eggplant using a hot oil technique that infuses the garlic flavor throughout.
Mince (2 cloves) garlic and set aside.
Cut (1 large) Chinese eggplant into wedges roughly the size of your thumb. Put them in a bowl, cover with a plate and microwave on high for 3-4 minutes. They should be very tender, like they were steamed.
A soft, pillowy gluten-free naan bread that doesn’t require yogurt — perfect for those avoiding dairy.
Combine Dry Ingredients: In a large mixing bowl, combine (1 cup) gluten-free all-purpose flour, (1/2 teaspoon) xanthan gum if using, (1/2 cup) tapioca starch, (2 teaspoons) baking powder, and (1 teaspoon) salt.
Soft, pillowy gluten-free naan bread made with yogurt for tenderness and flavor.
If using flax eggs, combine (3 tablespoons) flaxseed meal with (2 tablespoons) water in a small bowl and set aside to gel. Skip this step if using an egg.
Light, airy puffs made with mashed potatoes and a choux-style dough — vegan and gluten-free.
Place (4) quartered Yukon gold potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
A crusty, artisan-style gluten-free bread baked in a Dutch oven. Recipe adapted from Minimalist Baker.
Mix together (1 1/3 cups) warm water, (2 tablespoons) cane sugar, and (2 1/4 teaspoons) active dry yeast. Let sit for 10 minutes until foamy.
A stunning plant-based main course featuring spiced cauliflower steaks on a creamy white bean puree, topped with fresh chimichurri.
Finely chop (1/2 cup) parsley and add to a bowl.
Traditional Chinese Medicine & Ayurvedic-Aligned | Gluten-Free | Egg-Free
2025-05-25
Combine dry ingredients in large bowl: 3 cups millet flour, 1 cup quinoa flour, ½ cup buckwheat flour, 3 tsp ground ginger, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp fennel powder, pinch of nutmeg, ½ tsp turmeric, 3 tsp baking soda, and 1 tsp salt
A nourishing recipe designed to support digestive health through Traditional Chinese Medicine and Ayurvedic principles
This warming, easily digestible soup combines cauliflower’s dampness-dispelling properties with digestive spices to create a therapeutic meal. The partial blending technique creates a beautifully creamy texture while maintaining some vegetable pieces for satisfying mouthfeel.
This recipe supports anti-candida protocols while nourishing digestive qi and reducing internal dampness.
These pancakes are made with warming, cooked ingredients that support healthy digestion. The combination of millet, white rice, buckwheat, and sweet rice creates a balanced flour blend that’s less prone to burning while supporting your constitution. Millet is excellent from both TCM and Ayurvedic perspectives - it dispels dampness, supports digestion, and tonifies Qi. Cooking with ghee kindles digestive fire (Agni) and helps the body absorb nutrients.
A warming, nourishing soup with ginger and miso.
Wash (2 inches) ginger and slice into thin pieces. Drizzle olive oil into a large pot and fry the ginger for a few minutes until fragrant.
A classic Austrian shredded pancake, traditionally served with powdered sugar and fruit compote. This version can be made gluten-free and sugar-free.
Mix the gluten-free flour with fresh milk using a whisk to form a smooth dough.
2 cups basmati rice
1 cup yellow split mung bean
2 cups french green beans (or any vegetables you like, chopped)
2 tbsp ghee
1/2 tsp turmeric
1 tsp fennel seeds
1 tsp mustard seeds
1.5 tsp cumin seeds
1 tbsp chopped/ grated ginger
2 bay leaves
2 tsp salt
2 bay leaves
2 tsp coriander powder
1/2 tsp cardamom powder
A hearty, protein-packed salad with a zesty lime and mustard dressing.
Boil (1 cup) quinoa until still a little crispy. Drain and let cool.
Chop all the ingredients. It’s okay if you don’t have all of them.
Boil in the following:
Seasoning can be things like:
👉🏻Instructions:
A simple artisan bread that requires minimal effort — just time for a long rise.
Mix together (4 cups) flour, (2 cups) warm water, (1-2 teaspoons) salt, and (1/2 tablespoon) active dry yeast until sticky without dry parts. Add a few more tablespoons of water if the dough is too dry.
put into blender
blend until semi-fine
Cook (8 ounces) flat rice noodles according to package instructions, just until tender. Rinse under cold water and set aside.
Borani Laboo — a vibrant, creamy Persian dip made with beetroot, yogurt, and walnuts. Beautiful color and earthy, tangy flavor.
Grate (3) cooked beetroots into a bowl. Squeeze the juice out with a cheesecloth or clean kitchen towel. Keep and drink the beetroot juice — it’s delicious and healthy!
Vegan Khoresht-e Aloo Esfenaj — a traditional Persian stew with spinach and tangy golden plums.
Finely slice (1 large) white onion. In a large pot, heat (3 tablespoons) vegetable oil and fry the onion until translucent.
A comforting, creamy soup with root vegetables.
Dice (2 large) shallots, (2) carrots, (1) leek, and (250g) celery root.
Peel and chop potatoes into cubes.
Sauté the shallots and leek in butter until softened.
Add the carrots, celery root, and potatoes. Stir to combine.
A chewy, flavorful mochi cake with warm fall spices and black sesame seeds.
Butter an 8x8 baking pan. Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper.
Heat oven to 350°F (175°C). Grease an 8x8 or 9x9 glass baking dish with ghee.
[…] it is not recommended to eat dhal by itself. As a legume predominant in the astringent taste, dhal is extractive and eating only extractive food will slow digestion and elimination.
A complete, balanced meal contains four components that come together in the 60:40 proportion of augmenting and extractive foods. Here are the four components and how much of the plate they should take up.
Delicate steamed dumplings using rice paper wrappers instead of traditional wheat-based wrappers.
Add (1 lb) rough chopped shrimp, (1 clove) minced garlic, (2 tsp) minced ginger, (2 tsp) cornstarch, (1/4 tsp) salt, (1/4 tsp) pepper, (2 tsp) sesame oil, and (2 tsp) soy sauce to a bowl and mix well.
Rich, fudgy, vegan and gluten-free chocolate muffins with banana, walnuts, and a sprinkle of flaky sea salt.
Preheat your oven to 350°F (176°C) and line a standard-size muffin tin with 12 muffin liners. Set aside.
A savory stir fry with caramelized shrimp in a sweet and tangy sauce.
Thinly slice (3 cloves) garlic, (1 inch) ginger, and (3 stalks) green onion. For the green onion, cut into 2 inch sections then cut again down the middle.
A quick, aromatic stir-fry with crispy tofu and fragrant basil. The key techniques are pressing the tofu well and adding basil at the very end to preserve its brightness.
Improvements for next time
Could have been saltier. Maybe also more ginger and garlic. I used too much tapioca (i covered them in starch until they were not wet at all). I should use less tapioca so they aren’t as slimy.
A classic Thai hot and sour soup with shrimp, aromatic herbs, and a flavorful homemade stock.
Peel the shell and head off (12 oz) shrimp, keeping the tails on. Save the shells and heads. Devein the shrimp and set aside.
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I will be using Asian measurements… channel your ancestors to get the best results!
Ingredients:
Optional:
Instructions:
Cook your rice, then transfer to a large bowl. Add a splash or two of rice vinegar, a bit of salt, 2-3 scoops of mayo, a hefty squirt of sriracha, and stir to combine. Take two sheets of nori and roughly cut them up into tiny pieces, stir to combine (I do this in several rounds so the seaweed doesn’t get all clumped up.)
If chocolate style:
A creamy, garlicky vegan cheese made from cashews that bakes up beautifully with a golden skin.
Place (1 cup) raw cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. (Alternatively, soak the cashews in room-temperature water for at least 6 hours or overnight, then drain.)
A rich, creamy chocolate cheesecake made with chickpeas and tofu — you’d never guess the secret ingredients!
Preheat oven to 350°F.
A simple, refined sugar-free corn bread that’s both vegan and gluten-free.
Preheat the oven to 400°F and lightly grease an 8x8 pan or a 9-inch round cake pan.
A moist, flavorful pumpkin bread that’s vegan and gluten-free with warm fall spices.
Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
Classic cinnamon-sugar cookies made vegan and gluten-free with coconut sugar.
Position a rack in the center of the oven and preheat to 375°F. Line two half sheet pans with parchment paper.
A beautiful seasonal pie with a gluten-free almond flour crust and a sweet-tart filling.
Combine (3 cups) fresh rhubarb and (2 cups) strawberries in a large bowl.
A creamy, flavorful spinach curry using tofu in place of traditional paneer.
Using the same pot of water, add (2 bunches) spinach. Prepare an ice bath (a large bowl of ice water).
A simple and versatile way to roast root vegetables and other favorites.
Preheat oven to 450°F.
Chop your veggies into 1 inch pieces, including (1) red onion.
Place everything in a large baking tray. Drizzle a generous amount of olive oil, sprinkle salt, black pepper, and other spices. Toss and massage everything into the veggies.