Sep 262013

This was my paternal grandmother’s recipe (I am unsure of the original source). I still love it to this day. It is very simple to make (no-bake), and the pie is very light – perfect for after the heavy meals of the holidays. The trick is to whip egg whites to be very stiff, making sure to use room-temperature egg whites. (I now substitute a gluten-free crust I make, which is similar to a graham cracker crust.)

3/4 cup brown sugar
1 envelope unflavored gelatin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
3 egg yolks
3/4 cup milk
1-1/4 cup canned or cooked pumpkin
3 egg whites
1/3 cup sugar

Combine first 8 ingredients and bring to boil. Then stir in pumpkin and chill slightly. Beat egg whites and sugar. Fold into above mixture. Put into crumb crust.

Sep 202013

This cookbook is a jewel! Dr. Mao, as he is affectionately known, is a 38th-generation doctor of Chinese Medicine, a co-founder of an acupuncture college, a prolific author, and of course, a well-respected authority on Chinese Medicine. Hippocrates said ‘let food by thy medicine’, and Dr. Mao shows one how in this book full of recipes from centenarians and from many years of experience with patients from around the world. The intro to this book gives ‘Top Ten Longevity Habits for Good Digestion and Good Health’ and the recipes focus on using his ‘Top Ten Healing, Anti-Aging Foods’ (which I must add, is very similar to my ‘Top Ten Foods for Longevity’ article written in 2010). Additionally, Dr. Mao’s book lists commonly-used culinary herbs and spices for specific health conditions, and each recipe notes which health condition(s) it can benefit. There is also specific menu combinations given for certain health conditions. But the real ‘treasure’ of this ‘jewel’ are the recipes themselves! Besides being healthy, these recipes are unique, scrumptious, and most of them are simple and easy too, so one who is new to cooking healthy should not be overwhelmed at all. Sample recipes are: Banana Buckwheat Pancakes (gluten-free), Avocado Hummus, Chicken Mango and Butternut Squash Soup, Vegetable Almond Pie (gluten-free), Millet Pilaf, Curry Vegetables with Brown Rice, and Pecan Pudding. (Some of the recipes use dried Chinese herbs, all of which are readily available at my office from my ‘herbal pharmacy’ – GoJi berries, hawthorn fruit, chrysanthemum, etc.) And I must lastly mention Dr. Mao’s Hot Herbal Cereal recipe – it is a combination of over 20 grains, nuts, seeds, beans and legumes that his family has been eating for generations – it is really a ‘one-stop, complete-nutrition meal, as he describes! Definitely consider adding this treasure of a cookbook to your kitchen shelf!

Dr. Mao is also the author of several other books, many of which I consider ‘must-haves’ for those interested in Chinese or Natural Medicine – Second Spring: Hundreds of Natural Secrets for Women to Revitalize and Regenerate at Any Age and Secrets of Self-Healing: Harness Nature’s Power to Heal Common Ailments, Boost Your Vitality, and Achieve Optimal Wellness.

Sep 192013

Heavenly Herbs and Acupuncture Newsletter:

Autumn – A Time to Nourish

Referenced in this newsletter is a “Chinese Medicine and Food Therapy Lecture Series” talk that I will give on September 26, 2013. Those lecture notes will be posted on my blog soon thereafter (and will be referenced here)!

Here’s a pdf version of this newsletter (but unfortunately, links do not work):
Autumn – A Time to Nourish

Oct 312012

A patient and friend posted this on Facebook a little while ago. Recipe sounds healthy, simple and yummy! It uses coconut flour, so therefore it is gluten-free too!

Pumpkin Blender Muffins (gluten-free)

If coconut flour hard to get, I recommend trying almond flour instead? I think that would taste better than a rice flour substitution, for example.


12/27/12 update: Made these muffins and love them!! Used coconut oil (make sure you have it warmed to a liquid form – the brand I had said it melts at 76 degrees – my house isn’t that warm this time of year!) and coconut flour as the recipe suggested, and basically the same spices (used my own ‘pumpkin pie spice’ I had on hand). Recipe makes exactly a dozen muffins. Only problem was that the muffin does stick to the muffin paper… maybe a bit more oil would help that? Definitely better when warm vs cool as the recipe author says too!