Ramen is another quick and nutritious dish which is fairly easy to prepare and make. What gives it the Japanese flavour is the inclusion of miso/soybean paste, seaweed, and gomashio/roasted sesame seed and salt.
Eating seaweed is good for you, so good, in fact, that seaweed might soon be an ingredient in functional foods – to make white bread. Seaweed is high in fibre. Scientists at the University of Newcastle upon Tyne have researched alginate, and found that it can strengthen gut mucus (which protects the gut wall), slow down digestion (so you feel fuller for longer) and make food release its energy more slowly. A Japanese study showed that high seaweed intake increases the good bacteria in the gut. The enzymes in kombu/kelp, which you can add in dried form to soups and stews, help pre-digest pulses, which in turn reduces wind. Seaweed may also improve heart health and is also good for detoxing. Seaweed is very high in lignans – these are plant substances that become phytoestrogens in the body, which help to block the chemical oestrogens that can predispose people to cancers such as breast cancer.
Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fibre.
Miso means ‘fermented beans’ in Japanese. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. A traditional ingredient in Japanese and Chinese diets (hoisin sauce), miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. The protein-rich paste is highly popular as it provides an instant flavour foundation. It adds the fifth taste, known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes, and marinades.
Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness. Miso is a live culture, especially the ones sold in health food shops. There are different flavours of miso, I like to use mugi/barley miso as it is particularly suited to a northern European climate.
Ramen is a broth based dish with noodles, meat, hard boiled eggs, stir fried vegetables, garnished with spring onions, toasted seaweed and Goma Shio/toasted sesame seed and salt. Ramen contains 3 protein sources, so it is very good to keep out the cold.
Preparation takes about 10 minutes and the cooking another 10 minutes.
This doesn’t take a lot of time to prepare, and the cooking time is not that long either.
Put the eggs in cold water, bring to boil and simmer for 8 minutes. While this is happening you can do the rest of the preparation.
For the Ramen broth, put some toasted sesame oil in a saucepan along with some garlic and grated ginger. Saute for a few minutes and add hot water and bring to a simmer. Amount of water depends on the number of portions you are making, about 100 ml. per serving. Add the 5 spice, stock cube, soy sauce, chilli sauce and Worcestershire sauce. Simmer for 5 minutes until the stock cube is dissolved.
Marinade for meat:
Thinly slice the beef and place in a bowl. Slicing thinly will maximize the surface area to catch more flavor as well as ensuring a quick frying time. Add a clove of garlic, the rest of the grated ginger, soy sauce, toasted sesame oil to taste, chilli sauce to taste and a few drops of rice wine. Allow to marinade until ready to start cooking.
To make Goma Shio, add 6 tablespoons of sesame seeds to a dry frying pan and slowly roast until they are brown and starting to pop. Add 1 tablespoon of sea salt to the pan and roast for another minute or so. Combine these ingredients in a mortar and grind them together until they are fairly fine. This is enough Goma Shio to last for a while and can be stored in a jar or spice pot.
Take a half sheet of Nori Seaweed and slowly roast in a dry pan until crispy. This takes about a minute. Rub the toasted seaweed between your hands to make small flakes.
Slice the spring onions.
Bring some water to the boil, add the noodles and cook until done. Fry the beef in a hot wok until it starts to turn brown. Add the chopped pepper, Chinese cabbage and beans/peas and cook until done, another couple of minutes depending on the temperature of the wok. Some people don’t like raw spring onions, in that case add them to the wok for frying.
Heat up the broth. Add the miso paste. Make sure the broth is not boiling. Miso is a live culture so boiling would kill it.
Peel the eggs and cut in half.
Drain the noodles and place them in a serving bowl. Arrange the meat and vegetables to one side and the hard-boiled egg on the other. Cover with the broth. Garnish with the spring onions, toasted seaweed and gomashio.
Dong Ling Cao is a herb used in Chinese Medicine for the treatment of tumours and cancer. When treating tumours and cancer it is normal to use a combination of herbs to make a formula which is specific for that patient. Dong Ling Cao is usually prescribed as well as a single herb, in tablet form. While the herbal formula is prescribed specifically for the symptoms of that patient, Dong Ling Cao acts against tumours in general. In my practice, I have treated many patients successfully using this herb, alone and with herbal formulae.
Overview This herb is the dried whole plant of Rabdosia rubescens of the family Labiatae. It is grown in the northern provinces of China. mainly in Henan province and areas south of Yellow River Valley. Dong Ling Cao (Rabdosia) is an antipyretic. Many medications have antipyretic effects and thus are useful for fever but not specifically “heat” illness. It detoxes the body, is a blood-circulation activating agent, and is an anodyne/relieves pain, as well as an antitumor agent. It detoxifies the liver and improves liver function.
Use of Dong Ling Cao (Rabdosia) in TCM
Bitter in taste and cool, it acts on the stomach, liver and lung meridians.
Effects, Medicinal Uses, and Combinations
The herb is potent. Do not overdose. Not for pregnant or breast feeding women without consulting a qualified practitioner.
Side Effects and Toxicity
As reported in classical Chinese materia medica, the herb may sometimes cause nausea, stomach pain, a feeling of fullness in the stomach, and diarrhea after administering the herb to cancer patients.
Rabdosia is antimicrobial and antitumor.
As part of Chinese Medicine strategy, it clears heat and toxins, nourish yin, remove blood stasis, reduces swelling, and relieves pain.
Dong Ling Cao (Rabdosia) is used to treat cancer of esophagus, and gastroesophageal junction, breast and liver. For swelling of throat, insect bites, snake bites, and inflammation of the tonsils.
It is effective for epithelial hyperplasia of esophagus; for stomach ache due to stomach-heat, inflammation of the throat, cough, mammary abscess, chronic bronchitis, and chronic inflammation of the pelvic area.
These herbal tablets are not sold over the counter or are generally sold without a proper diagnoses by a practitioner of Chinese Herbal Medicine.
If you are suffering from any of the above symptoms or would like a consultation with me, please email:
or phone 087 2744 735
With winter approaching, now is a good time to increase your juice and vitamin intake to boost your immune system to help fight off Colds and Flu. Juice is also good for you.
Here is a simple recipe you can use to make your own citrus fruit and berry juice. It stores well in the fridge so only needs to be made once a week.
Method: If using dried cranberries, soak them in the water until they are reconstituted. Zest all the fruit. Put the water, cranberries, the blueberries and the zest into the blender. Blitz the mixture for 3-5 minutes at maximum speed until all the pulp and skin are completely blended. Juice all the fruit and add to the juice mixture. Add the cranberry juice, about 500 ml. Cranberry juice drink is usually sweet to taste, so the sugar will balance the tartness of the juice. Experiment with the ratio of cranberry juice drink to find your desired taste. Store the juice in a container. It will keep in the fridge for a week or so. This amount of ingredients makes about 2 litres of juice.
Blueberries are sweet, nutritious and wildly popular.
Often labelled a “superfood,” they are low in calories and incredibly good for you.
They are so tasty and convenient that many people consider them to be their favorite fruit.
Antioxidants are important. They protect our bodies from damage by free radicals, unstable molecules that can damage cellular structures and contribute to aging and diseases like cancer.
Blueberries contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables.
The main antioxidant compounds in blueberries belong to a large family of polyphenols, called flavonoids.
Flavonoids have been shown to directly increase antioxidant levels inside the body.
Bottom Line: Blueberries have the highest antioxidant capacity of all commonly consumed fruits and vegetables. Flavonoids appear to be the major antioxidant compounds.
The antioxidants in blueberries have been shown to protect LDL lipoproteins (the “bad” cholesterol) from oxidative damage, a crucial step in the pathway towards heart disease.
Regular blueberry intake has been shown to lower blood pressure in numerous studies.
There is some evidence that regular blueberry consumption can help prevent heart attacks.
The antioxidants in blueberries seem to have benefits for the brain, helping to improve brain function and delaying age-related decline.
Like cranberries, blueberries contain substances that can prevent certain bacteria from binding to the wall of the urinary bladder. This may be useful in preventing urinary tract infections.
Cranberries are a very versatile fruit and their benefits make them useful in food as well as in medicinal products. The cranberry plant is native fruits of North America. Cranberries have a tremendous amount of antioxidant capacity as compared to other fruits and vegetables like broccoli, spinach and apples.One cup of cranberries offers a total 8983 antioxidant capacity.
Cranberry juice can help lower the risk of heart related ailments and assist in sustaining cardiovascular health. The flavonoids present in cranberries have antioxidant properties and may decrease the threat of atherosclerosis.
The health benefits of cranberry juice include relief from urinary tract infection, respiratory disorders, kidney stones, and heart disease. It is also beneficial in preventing stomach disorders and diabetes, as well as gum diseases caused by dental plaque. Phytonutrients, which are naturally derived plant compounds, are present in cranberries and have been found to prevent a wide range of health problems.
According to conducted studies, cranberry juice helps to inhibit certain strains of the flu, which is a common cause of ear and respiratory infections in children. The juice inhibits the bacteria’s hair-like structures, inhibiting them from adhering to the surface of the skin.
Saying that lemons are a superfood is an understatement. Not only do they add abundant flavor to a variety of dishes, but they also boast a ton of health benefits. The flavonoids within the juice are said to contain antioxidants, which is why lemons are useful in treating so many ailments and conditions. Here are some reasons to enjoy them ASAP.
Lime and lemon add refreshing zest to almost any drink which cleanse and enhance immune properties of your already healthy glass of juice.
Limes and lemons contain potent detoxifiers with anti-biotic effect that is protective against bacterial infections.
Despite all the goodness that limes/lemons provide as mentioned above, remember always to take only in moderation. More is not always better.
Some people are allergic to citrus peels, so when you take lime/lemon juice extracted together with the peel, check yourself to see if there is any allergic reaction afterwards.
Oranges have been a staple of eating healthy for thousands of years, and the fruit probably originated somewhere in Southeast Asia. Historical records of oranges date back as far as China, more than 4,500 years ago. It is one of the most popular citrus fruits, and its scientific name is Citrus sinensis. There are a number of different orange varieties, but this is the sweet orange, the most popular and commonly eaten variety. This provides some of the most delicious types of orange juice, although there are some people who prefer the juice from blood oranges, mandarin oranges, or even bitter oranges.
The zest in citrus fruits holds higher levels of vitamin C (ascorbic acid) than its juice. 100 g of fresh zest provides 136 mg per 100 g of vitamin C while its flesh carries just about 71 mg/100 g. Likewise, the zest is also a good source of vitamin A, B-complex vitamins, minerals such as calcium, selenium, manganese, and zinc.
Is it true that there are as many, if not more, nutrients in the zest of citrus fruits as in the fruits themselves?
Yes, the rind or zest, seems to contain more nutrients than the flesh. Citrus peels are packed with immune-boosting vitamin C, bone-building calcium and anti-inflammatory, antioxidant bioflavonoids. They also provide potassium, which helps keep blood pressure in check, and limonene, a phytochemical that may have anti-cancer effects and can help with heart burn.
However, if you have low calcium levels or a history of calcium oxalate kidney stones, check with your doctor before zesting every day. Citrus peels contain oxalates, which interfere with your body’s calcium absorption.
What’s the best way to get at the citrus peel: zest or chop?
A zester is best. And if you don’t own one, use a grater instead.
Is it best to use organic, or does it matter?
Yes, it is better to choose organic especially when you’re eating the zests because conventionally grown citrus fruits can contain pesticide residue as well as wax.