P u m p k i n a n d T o f u S t i r f r y
Ready to eat in 30 min
(Great Spleen food)
Serves 4-6
Oil for cooking
1 cup (155g/5oz)cashews
300g (10oz)firm tofu, cubed
1 leek, white part only, sliced
2 teaspoons grnd coriander
2 teaspoons grnd cumin
2 teaspoons mustard seeds
2 cloves garlic, crushed
1kg(2lb)butternut pumpkin cubed
¾ cup(185ml/6 fl oz) orange juice
I tablespoon honey

Add 1 tablespoon oil to a very hot wok, swirling to coat the side, then stir fry the cashews for 2 minutes, or until golden. Drain on paper towels.
Stir fry the tofu for 2-3 mins, or until golden. Drain and set aside. Stir fry the leek for 2 mins, or until softened. Remove and set aside.
Heat 1 tablespoon oil in the wok. Stir fry the spices and garlic over moderate heat for 1-2 mins, or until the seeds begin to pop. Add the pumpkin and stir to coat.
Add the orange juice ,honey bring to the boil, then cover and simmer rapidly for 5 mins, or until the pumpkin is tender. Add the leek and toss. Top with the cashews.

_______________________________________________________________________________________________________________________________

T h r e e B e a n S t i r f r y
(Great for the kidneys)
Ready to eat in 15 mins
Serves 4

150g(5oz) rocket leaves, washed
1 tablespoon oil
1 red onion, chopped
2 cloves garlic, crushed
1 tablespoon finely chopped fresh thyme
2 cups(250g/8oz)chopped green beans
300g(10oz)canned butter beans, rinsed and drained
300g(10oz)canned chick peas, rinsed and drained
2 tablespoons finely chopped fresh parsley
¼ cup(60ml/2 fl oz) lemon juice

Arrange the rocket in a large serving bowl and set aside.
Add the oil to a hot wok, swirling to coat the sides.
Stir fry the onion for two minutes.
Add the garlic and stir fry until the
Onion is soft. Add the thyme and stir fry for 30 secs.
Add the green beans and stir fry for about three mins, or until tender. Add the butter beans and chickpeas and stir fry until heated through.
Season with salt and pepper and spoon onto the rocket.
Sprinkle with the parsley and drizzle with the lemon juice.
_________________________________________________________________________________________________________________________________
T a o S a l a d
Serves 1
(from the Tao of cooking by Sally Pasley)
3 cups lettuce, torn in bite size pieces
3 sliced raw mushrooms
3 tomato wedges
3 cucumber slices
1/2 cup grated Colby cheese
toasted whole wheat croutons
alfalfa sprouts
Tao dressing
Arrange lettuce on a large plate and top with remaining ingredients. Use plenty of croutons, sprouts, and Tao dressing.
___________________________________________________________________________________________________________________________________
Tao Dressing
makes 1 1/2 cups
(from the Tao of cooking by Sally Pasley)
1/3 cup mayonnaise
1/3 cup yogurt
1 1/2 tablespoons cider vinegar
1/2 teaspoon rock salt
pinch black pepper
1/2 teaspoon finely chopped parsley
1/8 teaspoon basil
1/8 teaspoon dill weed
3-4 spinach leaves
1/2 cup salad oil (cold pressed safflower, sunflower, or soy oil)
Combine all the ingredients except the salad oil in a blender and puree until smooth. Turn blender on low speed. While motor is still running, slowly pour in oil in a thin stream. When all the oil has been absorbed, turn blender on high speed and blend for a few more seconds to thicken.
_________________________________________________________________________________________________________________________________

F a l a f e l R o l l u p s

Lunch time is often a dilemma for many people. Busy schedules and a lack of nutritionally sound food outlets, often results in people eating poorly at the height of the working day. This inevitably leads to a lowering of energy and productivity during the afternoon. Here is a great recipe that is quick and will provide you with an energy sustaining nutritional meal.

This recipe is for 4 rollups
8 Spring onions, chopped
1 cup (30g) roughly chopped fresh flat leafed parsley
½ cup (15g) fresh coriander leaves
2 teaspoons ground coriander
2 teaspoons ground cumin
¼ teaspoon chilli powder
2 cloves garlic, crushed
300g canned chickpeas drained
plain flour for coating
oil for deep frying
4 tablespoons ready made hummus
4 rounds Lebanese bread
200g ready made tabbouleh
Place the spring onion, parsley and coriander in a food processor, and process until finely chopped.
Add the spices, garlic and chickpeas, and process to a smooth paste. Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.
Fill a deep heavy based saucepan one third full of oil and heat to 180 deg C, or until a bread cube browns in 15 secs.
Cook the falafel in batches for 2-3 minutes, or until dark gold and cooked through. Drain.
To serve, spread the hummus over the 4 rounds of bread, top with the tabouleh and three falafel each. Roll up and serve wrapped in paper.

_____________________________________________________________________________________________________________

C u r r i e d P u m p k i n S o u p R e c i p e
This is an excellent recipe to build up the spleen energy in the body, preparing you for the cooler weeks ahead. Having the correct balance in the spleen will allow you to think more clearly, get things done more efficiently and in a less stressful manner. It also helps to improve circulation helping to combat those cold hands and feet.

2 cloves garlic, peeled
1 med onion, peeled and quartered
1 lg. jalapeno pepper, seeded and -coarsely chopped
2 Stalks celery, cut into -2-inch lengths
3 lg. Carrots, peeled and sliced -1/4 inch thick
2 tbsp. Olive oil
1 3/4 lb. pumpkin, peeled, -seeded, and cut -into 1-inch dice
3 c Low-salt chicken stock
1 Bay leaf
2 tsp. curry powder
1 tsp. Turmeric
pinch of cayenne pepper
1 1/2 tsp. salt
freshly ground pepper
1/4 c shelled raw pumpkin seeds
2 tbsp. chopped flat-leaf parsley
1 tbsp. sour cream (optional)
Place garlic in a food processor and pulse until finely chopped. Add onion and pulse until finely chopped. Set aside. Place jalapeno in food processor and pulse until finely chopped. Add celery and pulse until finely chopped. Set aside. Place carrots in food processor and pulse until finely chopped.
Heat 1 tbsp. of the olive oil in a medium stockpot over medium heat. Add the garlic and onion and sauté, stirring occasionally, until onion is translucent, about 6 minutes. Add jalapeno, celery, and carrots and sauté for 5 minutes. Add the pumpkin, chicken stock, bay leaf, curry, turmeric, cayenne, 1 tsp. of the salt, and pepper to taste, and bring to a boil. Reduce heat and cook until the vegetables are tender, about 8 minutes.
Meanwhile, in a small sauté pan, heat remaining tbsp. of olive oil over medium-high heat. Add pumpkin seeds and remaining 1/2 t salt and cook for about 30 seconds, shaking pan constantly to prevent burning, until all the seeds have popped. Remove from heat and add parsley.
Place 2 cups of the cooked vegetables and about 1/2 cups of the liquid in the bowl of a food processor and puree until smooth. Stir puree back into the soup. Adjust seasonings, and stir in the sour cream, if desired. Garnish with roasted pumpkin seeds