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Favorite recipes

Eating Well for Springtime

Eating Well for Springtime

Traditional Chinese medicine says aligning your diet with the seasons is one of the best ways to stay healthy. Mother Nature provides exactly what we need to be healthy. Paying attention to the fruits, vegetables, and herbs that grow during different seasons in the region where you live is a great way to incorporate the philosophies of traditional Chinese medicine into your own life and access greater healing. continue reading »

Red lentil stew recipe

Red lentil stew recipe

This is a recipe I make often, sometimes as a stew and sometimes as a soup. I hope you like it!


Healthy lentil stew


1 cup of red lentils, picked and rinsed.

1/4 of chopped onion

lime juice

1 teaspoon of cumin

1 teaspoon of chili pepper powder

1 teaspoon of  freshly ground pepper

1 tablespoon of olive or grapeseed oil

1/2 pound of fresh spinach

1/2 pound of firm tofu, cubed.

1 cup of tomato paste (or fresh tomatoes, blended)

3 cups of vegetal broth or water

Himalayan salt


Sauté onion and garlic in oil at medium heat, then add cumin and chili powder, stir in tomato paste,  and cook a few minutes. Add broth, water, red lentils, and diced carrot, and simmer for 30 minutes. Add diced tofu and salt to taste, adjust the liquid.  (e.g. more water to get a more soupy, less water for a stew type of meal) Add about a half pound of spinach at the very end.

Squeeze a few drops of lemon juice to taste.


Recipe modified from

Healthy cooking and meal preparation – Easy recipes for busy people

One of my main priorities is to ensure that I am properly nourished, which is a challenge when you have a busy schedule. I tend to share with patients and friends my recipes, so I decided to publish them here, along to my some sources of information.

Some of my very last additions has been to prepare raw food, so I learned how to prepare meals using plant based ingredients (mostly).

Example of my favorite breakfast meals:
Chia seeds pudding
Creamy Oatmeal
Whole grain toast with avocado
Quinoa and coconut pudding

Lunch ideas:
Taco beans
“Molletes” with pico de gallo
Lentil soup
Chili stew
Mushrooms quesadilla
Vegetable wrap
Falafel burgers
Salad with lots of greens, quinoa and avocado.
Some of those recipes will be posted under “Favorite recipes” soon.  Bear with me.

Disclaimer: This website and posts contain the author’s personal opinion and experience. It does not constitute or substitute medical advice.

Chili recipe – my vegan version

Vegan chili – Recipe for two
My version of chili, a delicious dinner with lots of protein and vegetables. You can usually find the ingredients in your pantry and make it rather quickly.

  • 2 cups of cooked beans or 1 can of cooked beans
  • 1 cup of chopped mushrooms
  • 3 roma tomatoes
  • 2 Tablespoons of chopped onion
  • 1 piece of garlic
  • 1/4 tsp of sea salt
  • 1 tsp of cayenne pepper
  • 1/4 tsp of ground cumin
  • 1 tablespoon of olive oil

For the garnish:

  • Cilantro leaves
  • 1/2 avocado in slices
  • chopped onion
  • chopped radishes
  • cashew cream

Put the olive oil on a pan, sauté briefly the onion till transparent
Blend the chopped tomatoes and garlic, put them on the pan with the olive oil and sautéed onion, cook for 10 minutes.

Add the cayenne pepper and cumins, salt and pepper, stir.  Incorporate the beans and mushrooms, stir and cook for 5 more minutes, adjust salt and pepper.  Serve and garnish with avocado, cilantro leaves, onions and radishes and a scoop of cashew cream, if desired.
We have chili as the main dish for dinner, followed by a green salad and if there is any leftovers we save it for lunch.

Disclaimer: This website and posts contain the author’s personal opinion and experience. It does not constitute or substitute medical advice.

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