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From Recipes for Self Healing By Daverick Leggett Remember when people used to make baked beans? Rather than opening a can, the beans were soaked and then slowly cooked in the oven—saturating the house with a luscious scent. This is one of my favorite in Daverick’s book (I like them all, really). It is wonderful for the upcoming cooler months and for those who need deep blood building. Enjoy—April Ingredients - ½ lb haricot beans; soaked, washed and boiled until tender (about 1 hour)
- 4 oz of pork
- 1 lb of tomatoes
- 1 onion
- 2 T molasses
- 1 ½ T red wine vinegar
- 2 cloves garlic
- ½ tsp fresh ground pepper
- 1 tsp rosemary
- 1 tsp savory
- 3 bay leaves
- 1 T tamari
- 6 oz water
Instructions Presoak, wash and boil the beans. Once the beans are underway, chop the tomatoes and cook them in an ovenproof dish until they have reduced by ½ cup. Chop the pork into small cube and add to this. Chop the onion finely and add all the other ingredients, stirring together well until warmed. Drain the beans and add these. Cover the casserole with a tightly fitted lid and cook in the oven at a low setting for three hours or more.
“The beans and molasses are deeply nourishing to the Blood, which is the main focus of this dish. The pork nourishes the Yin. The vinegar, pepper, onion, garlic and herbs add warmth and movement. The tomato has a cooling action on the Liver and a cleansing action on the Blood, although its extreme coldness is moderated by the long and deep cooking time.” Daverick Leggett 1.4 http://www.pulseholistichealth.com/recipes/baked-beans/
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Contributed by Anne Woodhouse
Barley offers a delicious gluten-free variation to the traditional tabbouleh made with bulgar or cracked wheat. Ingredients  - 4 cups cooked barley
- 2 cups tightly packed finely chopped fresh flat leaf parsley leaves and tender stems, about 2 bunches
- 2 cups peeled, seeded and diced cucumbers
- 2 cups diced, plum tomatoes
- ½ cup finely chopped fresh mint leaves
- ¼ cup fruity olive oil
- ¼ cup freshly squeezed lemon juice, more if needed
- Salt to taste
Instructions Combine all the barley through mint leaves in a large bowl and toss to combine. Blend the olive oil and lemon juice in a small cup. Toss the salad with the dressing. Adjust flavor to taste with salt, lemon, and olive oil.
Variations: For a Greek taste, replace the mint with fresh dill. Add ½ to 1 cup of fresh feta and ¼ cup of pitted kalamata olives.
Notes: To cook 2 cups of dry barley, bring 6 cups of water with ¼ teaspoon salt to a boil. Pull the pot from the heat and add the barley. Return to heat and bring back to a boil over medium heat, reduce heat, cover and simmer until the barley is barely tender (it will still be a little chewy) 40-50 minutes for hull-less barley, 30-40 minutes for pearl barley. Drain off any unabsorbed water and immediately return the barley to the hot pot, cover and steam off the heat for 5 to 10 minutes.
Hull-less barley, the hull is lost in the harvesting process and still contains the highly nutritious bran. Pearl or pearled barley, the hull and bran are removed with abrasion. 1.4 http://www.pulseholistichealth.com/recipes/barley-tabbouleh/
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Amaranth–for breakfast, lunch or dinner
Amaranth is a tiny South American grain that was a staple for the Aztecs. It is high in the essential amino acid lysine and higher in protein than many other grains. It is packed with minerals and vitamins and is used in treatment of heart disease, hypertension, menstrual issues and helps regulate the blood. Delicious and easy to cook, amaranth has a mild, nutty flavor and lends itself to both sweet and savory dishes. Because it thickens when cooked it can add body to stews or soups. Try flavoring it with rosemary and thyme and serving it on crostini, with steamed greens, goat cheese and sun dried tomatoes. The dried grain can also be popped and served with a little honey. Ingredients  Basic Breakfast Amaranth
- 1 cup Amaranth
- 2 1/2 cups filtered or spring water
- Dash of salt ¼ c. chopped almonds or other nut (optional)
- ¼ c. dried or fresh fruit (optional)
- Cinnamon and nutmeg (or other spices) to taste
- Honey or maple syrup (optional)
- Warm nutmilk or cream (optional)
Instructions Rinse amaranth in warm water. In a medium sauce pan; bring water and amaranth to a soft boil on medium heat. Cook for 10 – 15 minutes, stirring often. The amaranth is done when the excess water has cooked off, and the grain sticks slightly to the edges of the pan. It should be thick and the grains will softly pop in your mouth. Remove from heat. Blend in the flavorings of your choice and enjoy!
Note: Some people swear that you need to soak this grain for 12-24 hours. This will definitely make it more digestible. However, we’ve had no problems with rinsing and then cooking. 1.4 http://www.pulseholistichealth.com/recipes/amaranth-for-breakfast-lunch-or-dinner/
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This is a protein packed summer salad: Enjoy!!
Anne Woodhouse Ingredients  - 1 ½ cup lentils, preferably organic French green lentils
- ½ large onion diced
- 2 carrots, diagonally sliced
- ½ red pepper, finely diced
- ½ to 1 cucumber finely diced
- ¼ cup finely chopped parsley
- 2 Tbs. Hijiki
- Toasted sesame oil
- Seasoned rice vinegar
- Rice vinegar
- Grated ginger
- Salt and Pepper sauce to taste
Instructions Rinse lentils, place in a heavy sauce pan and add water to cover lentil by about an inch. (Add a half of a piece of Kombu if you have it.) Bring the lentil to a boil and then turn down and let them simmer. Test after about 45 min to an hour. When the lentils are nearly finished add salt to taste and let the lentils finish cooking.
Mix the hijiki with 1 Tbsp. toasted sesame oil, 1 Tbsp. seasoned rice vinegar, and 1 Tbsp. hot water and allow to soften while the lentils are cooking.
Sauté the onions until soft. Add the carrots and sauté with the onions.
Allow the lentils to cool slightly, add the sautéed onions, carrots, peppers, cucumbers, parsley, and hijiki with its dressing.
Make a little additional dressing with 1 Tbs. Toasted sesame oil, 2 Tbs. rice vinegar, ½ teas. Grated ginger….Add dressing as needed for taste. Adjust seasoning with salt and pepper sauce. 1.4 http://www.pulseholistichealth.com/recipes/sesame-lentil-salad/
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Indian Spiced Kale with Chickpeas
Makes 4 servings, about ¾ cup each. Ingredients  - 1 Tbl. Extra-virgin olive oil.
- 1-1.5 pounds Kale, ribs removed & coarsely chopped
- 1 cup vegetable broth
- 3 cloves Garlic
- 1 tsp. Ground coriander
- ½ tsp. Ground cumin
- ¼ tsp. Garam masala
- ¼ tsp. Salt
- 15 ounces chickpeas, rinsed
Instructions Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring until fragrant. Add chickpeas, broth and spices cook for 1 minute. Toss Kale in and stir to coat. Cook for 1-2 minutes until Kale is bright green. Remove from heat.
1.4 http://www.pulseholistichealth.com/recipes/indian-spiced-kale-chickpeas/
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Vegetable and Chickpea Curry
Adapted from “Cooking Light” Ingredients - 1 Tbsp olive oil
- 1 ½ cups chopped onion
- 1 cup sliced carrot
- 1 Tbsp curry powder
- 1 tsp brown sugar
- 1 tsp grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 Serrano chili, seeded and peeled
- 3 cups cooked chickpeas (garbanzo beans)
- 1 ½ cups cubed peeled baking potato
- 1 cup diced green pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1/8 tsp red pepper
- 1 stick Kombu (dried seaweed)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14 ounce can or box) vegetable broth
- 1 cup coconut milk
- 2 cups slivered kale or spinach
- Raisins, chopped cashews or peanuts for condiments
- Cooked quinoa, rice or couscous
Instructions Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.
Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts. 1.4 http://www.pulseholistichealth.com/recipes/vegetable-chickpea-curry/
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