Chelsea Natural Health Clinic

Jan Murphy MRSS wishes to share a further Winter Recipe with you (as promised) so that you can add this to your Wellbeing and Health this season.

Looking after ourselves by receiving alternative therapies such as Shiatsu & Japanese Bodywork (which is preventative medicine) does also include us nourishing and nurturing ourselves via our intake of food.

To book time with Jan Murphy MRSS for Shiatsu, contact Jan@chelseanaturalheath.co.uk or visit her website – www.Zenki.co.uk

Should you not have a computer at home, then a chat would be very well received. 0788 6655 705 or you can book online. I highly recommend a 90min appointment as your first so that I can take your medical background to gain a fuller picture of yourself, lifestyle and health..

Winter Cassoulet

* 1 cup azuki beans (soaked overnight)
* 1 strip kombu
* 1 bouquet garni
* 1 bay leaf
* 1 clove garlic
* 2 large onions
* 2 large carrots
* 1 water chestnut (optional)
* 1/2 cup parsnip
* 2 cups diced pumpkin
* 1 cup diced celery
* sea salt or tamari to taste
* 2 tablespoons of kuzu dissolved in 1/4 cup of water

Stir fry onions and garlic in a large saucepan until golden brown, add kombu, azuki beans (after draining and washing them) and cover with water.

Bring to boil and simmer for 30 minutes adding water occasionally to keep beans covered.

Cut vegetables in chunky pieces and add to beans. Add bouquet garni and bay leaf as well as enough water to fill 1/3 saucepan. Let simmer for another 40 minutes.

Add sea salt or tamari to taste and then simmer for an additional 10 minutes.

Add dissolved kuzu to pot and stir until it becomes transparent.

Serve with brown rice.

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Jan Murphy MRSS
Shiatsu Practitioner

• Stress in the Workplace and Shiatsu
• Shiatsu Shown to Improve Health
• Shiatsu and Building the Immune System
• Shiatsu Massage for Pregnancy and Birth

Jan Murphy MRSS, Shiatsu Therapist & Japanese Bodyworker wishes to share a Winter recipe with you to keep you nicely nourished.

I will be sharing more recipes like this throughout the month so do keep an eye out for them.

To talk further with Jan or book an appointment use the form.

Mushroom Soba Noodles

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• 1 packet or 250g soba noodles
• 450g tofu
• 1/3 cup shiitake mushrooms
• 3 large onions
• 1 cup almonds
• 2 tablespoons tamari
• 1 clove garlic
• 2 teaspoons basil
• 2 teaspoons thyme
• 1/2 teaspoon black pepper
• 1 teaspoon sea salt
• 1 cup water
• 2 tablespoons kuzu or arrowroot
• 1 bunch silver beet or spinach

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Soak the shiitake mushrooms for 15 minutes or more until soft, then remove the stalk, and slice them.

Cut one onion and stir fry it. Wash and cut the silver beet, add it to the browned onion.

Add 1/2 teaspoon of sea salt, 1/2 cup of water, and let simmer for about 20 minutes, leaving the water evaporate until the silver beet is cooked.

Meanwhile, stir fry 2 diced onions, crushed garlic,the herbs, black pepper and tamari, then add diced mushrooms.

When onions are brown, add 1/2 cup of water, and let it simmer for 15 minutes.

Dry roast the almonds, and crush them, and crumble the tofu by hand, adding to the mushroom mixture.

Let it simmer for another five minutes, stir in kuzu or arrowroot dissolved in a little cold water to thicken. Adjust seasoning with sea salt.

Cook and drain the soba noodles and serve with the silver beet and the mushroom sauce on top.

Serves 6.

• Stress in the Workplace and Shiatsu
• Shiatsu Shown to Improve Health
• Shiatsu and Building the Immune System
• Shiatsu Massage for Pregnancy and Birth