Ingredients:
Walnuts 20g (preferably the organically
grown walnuts produced by the City of Ten Thousand Buddhas),
brown rice ½ cup, original flavor brown rock sugar (as
needed).
Directions:
Crush walnuts to a fine consistency. Soak
brown rice overnight, cook halfway using as much water as
needed, then add crushed walnuts. Gently heat over a slow
fire until mixture thickens, then add original flavor rock
sugar and stir evenly until sugar has melted.
This porridge can improve the spleen,
stomach, and kidneys and strengthen the waist, moisten the
lungs and cure coughs. It can be eaten in the morning or at
night. However, people with phlegm or heat should consume
less of it. cTo be continued
Walnut Salad
Ingredients:
Walnuts 100g (preferably the organically
grown walnuts produced by the City of Ten Thousand Buddhas),
10 red dates, wolfberry seeds 20g, 1 apple, ½ bowl corn
kernels, 2 potatoes, 1 sweet potato, 1 carrot, 1 cucumber,
purple cabbage 2 leaves, Romaine lettuce 1-2 stalks, salad
dressing.
Directions:
1. Bake walnuts slightly over a slow fire.
Wash red dates, remove the seeds and cut lengthwise. Wash
wolfberry seeds and let dry. Peel apple (not necessary if
organically grown), cut into cubes and soak in salt water.
Cut cucumber into cubes.
2. Wash purple cabbage and cut into
strips. Wash Romaine lettuce and let dry.
3. Peel potatoes and sweet potato and cut
into slices. Peel carrot and cut into cubes. Steam them
until cooked, and while still hot, mash the potatoes and
sweet potato. When they have cooled, pour in the ingredients
(1) (except the walnuts) and at the same time add a suitable
amount of salad dressing and mix evenly.
4. Line the bottom of a tray with Romaine
lettuce. Line the sides of the tray with the purple cabbage
strips, and pour the mixture from (3) into the center of the
tray. Sprinkle the crushed walnuts on top.
*The cucumber should be scrubbed with a
little salt to marinate it slightly. This method produces a
fine flavor and is worth trying out.
To be continued
