Chef Dorit from Serenity Foods joins us on #LunchBreakLIVE puts together a living foods medicinal powerhouse meal for us remotely! Covid-19 has forced us all to be creative in keeping our day to day activities going, and JaneUnChained has used all sorts of creative ways to keep #LunchBreakLIVE happening every day by using available technology we are lucky enough to have! Let’s check out this special episode with Chef Dorit!
Chef Dorit of Serenity Foods is an internationally renowned chef to celebrities, an author, speaker, movement therapist, and wellness coach. Today she joins us virtually with Vanessa Marsot in the Ellora Wellness kitchen to create a living food medicinal powerhouse meal. As Ellora Wellness is about creative, conscious, cruelty-free living, they want to feature guest chefs who also embody these principles. Dorit brings an in-depth knowledge of how to use living foods to heal us. She also started the web series, Creating Resilience for Challenging Opportunities, which features different wellness practitioners and doctors speaking every week, in collaboration with Vanessa Marsot.
Today she made a raw mixture that can also be heated to make a soup. The raw version is a marinade with a shitake base, carrots, daikon, purple onions, miso, turmeric, peppers, ginger, and parsley as some of the star players. The shiitake provides a very earthy, meaty taste which she has served to carnivores who couldn’t tell it wasn’t animal flesh. Throughout the episode, there was discussion about the many healing benefits of each of the foods used. Chef Dorit also mentions we should all use ceramic knives so we don’t change the energy of the food and also recommends we eat consciously by thanking the farmers and farm laborers and acknowledging their efforts. Lastly, Chef Dorit recommends getting produce that’s grown biodynamically or organically whenever possible.
SHITAKE Healing Soup in Miso Broth
- 5 -6 cups alkaline water
- 9-12 fresh or dried organic shitake mushrooms soaked in 2 cups water until soft (20-25 mins) & chopped
- 2 cups diced daikon root
- 1 cup diced turnip
- 1 small purple onion peeled and sliced
- 1 Tablespoon South River Barley Miso soup
- 1 tsp Umeboshi Vinegar optional
- 2 cloves garlic peeled and chopped (optional)
- 1 tsp. Celtic Sea Salt Gourmet Seaweed Seasoning optional
- 1 tsp. chopped Jalapeno pepper optional
- 1 tsp. fresh tumeric diced or juiced
- 1 tsp fresh ginger root diced or juiced
- ¼ cup parsley coarsely chopped
- 2 scallions finely chopped
- Place everything but parsley & scallions in a pot with water, bring to a boil, cover & let simmer for 5-7minutes.
- Garnish with fresh parsley & scallions to serve.
Everything I do is for healing as I see food as medicine so here are some suggestions:
-Use a convection stove or burner if at all possible
-Use ceramic knives for chopping
-In Japan, Bonito flakes are often used as a basic ingredient. To veganize this, I use the Celtic Sea Salt Gourmet Seaweed Seasoning from Selina Naturally. The additional benefit is that this provides an excellent source for adding Iodine to your diet.
-Eat while smiling and in Gratitude to all the farmers & farm laborers please!
-Enjoy & HEAL! Here are the links to the products she mentioned: Miso Soup from:
South River Miso - Online Store
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl