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Brothy Beef and Vegetable Soup


Brothy Beef and Vegetable Soup


2 lbs beef chuck roast cut into 2 inch chunks

8 cups water

2 onions halved then quartered

3 large carrots cut into 1 inch chunks

4 medium potatoes quartered

1 head of cabbage cored and cut into 3 inch chunks

Fish sauce


Salt & Pepper to taste


In a large pot, bring beef and 8 cups of water to a rolling boil, as impurities come to the surface lower heat to barely a simmer and skim the foam from the top of the water until foam is no longer produced.   Boil on stovetop for 2 hours until beef is tender with dash of salt, onions and peppercorns

*Although, to expedite cooking time you can opt to cook the beef chuck roast in an Instant Pot or pressure cooker for 45minutes, high pressure with 4 cups of beef broth (reserve 4 cups) from large pot, dash of salt, onions and peppercorns. 


While beef is cooking place carrots and potatoes and dash of salt and pepper in reserved beef broth in pot on stove at medium high heat.  Once potatoes are almost fork tender add cabbage.  Once beef is cooked, pour all the contents of the beef mixture into the pot of vegetables on the stovetop.  Add fish sauce until desired level of saltiness, and pepper to taste.  Serve hot.



Mango Coconut Ice "Candy"


Mango Coconut Ice "Candy"


For the long days of southern summer heat and humidity of Richmond, VA  a healthy, icy, creamy replacement to dairy based ice-cream and sugary popsicles is Mango Coconut "Ice Candy".  I grew up making and eating variations of this hot weather treat.  It is dairy free, can be sweetened more or less according to your palate, utilizes the available summer fruits and is cooling for the hottest, longest days of summer.  

In Chinese medicine frozen or cold foods are discouraged but I included this recipe as a healthier replacement to the seductive cold, dairy-heavy and often overly sweet desserts of summer.  

The creaminess in the ice candy comes from coconut milk and pureed fruit, the fattiness in the coconut milk creates a softer type of frozen ice that is easy on the teeth, fun to eat, and has the crunch reminiscent of shave ice.  


3 ripe mangoes peeled, cut into chunks and pitted

1 can coconut milk

1/4th to 1/2 cup water, coconut water or juice

optional to your desired sweetness: a couple teaspoons of stevia, raw honey, or sugar in the raw

25 ice candy BPA free bags, you can also use popsicle molds

Combine mango, coconut milk, water and sweetener in a bowl.  Use a blender, or with a stick blender or nutribullet to mix the contents of the bowl to a smooth, thickened but fluid consistency.  Check flavor and adjust sweetness or dilution of flavor to your preference.

Place mixture in a container with a pour spout and with a funnel placed in the ice candy bag fill the bag to 4 inches of the opening.  Remove funnel and tie a knot in open end of bag, place in cookie tray.  Repeat with the rest of the mixture.

Place cookie tray in freezer and allow "Ice Candy" to set up over night. Once frozen, cut off tied off end and enjoy!

Variations of fruit/flavor to use:  

Strawberry, pineapple, berries, avocado, chai tea, coffee, vanilla bean, peach and matcha.