Lesson 8

Dong Quai Soup

One ounce dried dong quai root, sliced

Five cups water
2 Tbs. vegetable oil
4 1/2 cups chopped vegetables (carrot, onion, cabbage, etc.)
1 cup chopped mushrooms
1 block tofu
2 Tbs. miso
3-10 cloves chopped garlic
Spices to taste (salt, pepper, tamari, ginger, etc.)

Sauté vegetables in oil. Combine sautéed vegetables, dong quai

root, water, miso, mushrooms, tofu, garlic, and spices in large
soup pot. Bring to boil, then simmer for 1 hour or more, until
garlic is soft. Remove dong quai slices before serving.

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© 2011 K.P. Khalsa, Design by LearningHerbs.com, LLC
 Indian Eggplant (Baingan Bharta)
Eggplant is sweet, light and warming. It is easily digestible,
and used for obesity, hemorrhoids, nerve pain and sexual func-
tion.

1 large Eggplant
One half tsp fresh Ginger root, pureed
One half tsp fresh Garlic, pureed
1 small Green chilie, finely chopped
1 medium Onion, finely chopped
1 tsp Coriander seed powder
One half tsp Turmeric powder
2 Tbs vegetable oil
Salt to taste
1 Tbs Cilantro, finely chopped

Steam or roast the eggplant until it is almost cooked. Peel.

Mash and reserve. In heavy saucepan, sauté ginger puree, gar-
lic puree, green chilie and onion in oil. Add remaining spices
and sauté for few minutes. Add mashed eggplant and salt. Stir.
Simmer for 5-10 minutes. Garnish with cilantro. Serve hot with
rice. Serves 4.

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© 2011 K.P. Khalsa, Design by LearningHerbs.com, LLC