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About Tom Monte

A national best-selling writer, counselor, and teacher of natural healing methods,Tom Monte is a leading voice in the natural health movement. He has written and co-authored more than thirty books and many hundreds of articles on virtually every area of health. Among his bestsellers are Recalled By Life, Living Well Naturally, and NaturalProzac. Tom has lectured and conducted transformational programs throughout the United States and around the world. His eight-month Healer’s Program, based in New York City and Orval, Belgium, trains practitioners in the use of highly effective natural methods for healing body, mind, and spirit. The Healer’s Program is also an experience in personal transformation. Tom also conducts workshops that focus on healing the heart and personal relationships. He lives with his wife, Toby, in Amherst, Massachusetts.

Umeboshi and Ginger Condiment

By |2017-02-09T16:28:02+00:00October 5th, 2016|

Umeboshi and Ginger Condiment – – dried kombu, water, sesame oil, umeboshi plums, fresh ginger, grated, rice syrup, tamari to taste, Boil kombu in 6 cups water for one hour. ; Remove from water and reserve broth. ; Cut kombu into ¼ inch strips. ; Heat oil in a pan and saute […]

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 Umeboshi and Ginger Condiment
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Instructions
  1. Boil kombu in 6 cups water for one hour.
  2. Remove from water and reserve broth.
  3. Cut kombu into ¼ inch strips.
  4. Heat oil in a pan and saute kombu for three minutes.
  5. Add umeboshi plums and ginger and saute for a few more minutes.
  6. Add 2/3 cup kombu broth, rice syrup, and soy sauce to taste.
  7. Simmer, covered, over a low flame for a few minutes to blend flavors.
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Kombu Ginger/Garlic Condiment

By |2017-01-10T16:54:48+00:00October 5th, 2016|

Kombu Ginger/Garlic Condiment – – dried kombu, water, sesame oil, crushed fresh ginger, garlic (chopped into small pieces), natural soy sauce, rice syrup, Boil kombu for one hour. ; Remove from water and save the broth. ; Cut kombu into ¼ inch strips. ; Heat oil. ; Add ginger, garlic, and kombu […]

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 Kombu Ginger/Garlic Condiment
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Servings
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Instructions
  1. Boil kombu for one hour.
  2. Remove from water and save the broth.
  3. Cut kombu into ¼ inch strips.
  4. Heat oil.
  5. Add ginger, garlic, and kombu pieces and saute’ together for three minutes.
  6. Add soy sauce and rice syrup and continue to sauté a few more minutes.
  7. Add 2/3 cup of kombu broth, cover, and simmer for 10 minutes to blend the flavors.
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Nori Flake Condiment

By |2017-01-10T16:54:48+00:00October 5th, 2016|

Nori Flake Condiment – – Place nori on a cookie sheet and bake in a 350 degree oven until crisp. Crumble it up and use as a garnish.; –

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 Nori Flake Condiment
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  1. Place nori on a cookie sheet and bake in a 350 degree oven until crisp. Crumble it up and use as a garnish.
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Quick Broccoli with Roasted Peppers

By |2017-02-09T16:29:47+00:00October 5th, 2016|

Quick Broccoli with Roasted Peppers – – small bunch broccoli, cut into flowerets, olive oil, roasted red pepper, cut into thin strips, oregano, garlic clove, minced, chopped parsley, lemon – juiced, Bring pot of salted water to boil, add broccoli, and blanch for a few minutes, until tender.; Warm the olive oil in a skillet, […]

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 Quick Broccoli with Roasted Peppers
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Instructions
  1. Bring pot of salted water to boil, add broccoli, and blanch for a few minutes, until tender.
  2. Warm the olive oil in a skillet, add the broccoli, peppers, oregano, and garlic and sauté over medium heat for two or three minutes. Sprinkle with salt and pepper. Stir in lemon juice and parley.
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Red and Green Coleslaw

By |2017-02-09T23:10:41+00:00October 5th, 2016|

Red and Green Coleslaw – – head red cabbage, grated, head green cabbage, grated, olive oil, brown rice vinegar, honey ((optional)), sea salt, black pepper, celery seed, Combine all ingredients and allow to chill thoroughly for several hours.; –

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 Red and Green Coleslaw
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  1. Combine all ingredients and allow to chill thoroughly for several hours.
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Brussel Sprouts with Brown Rice Syrup-Ginger Glaze

By |2017-02-09T16:31:21+00:00October 5th, 2016|

Brussel Sprouts with Brown Rice Syrup-Ginger Glaze – – brussel sprouts, halved, olive oil, freshly grated ginger, sea salt, grated carrot, brown rice syrup, brown rice vinegar, Steam brussel sprouts for five minutes, or until tender. Drain.; Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice […]

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 Brussel Sprouts with Brown Rice Syrup-Ginger Glaze
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Instructions
  1. Steam brussel sprouts for five minutes, or until tender. Drain.
  2. Heat oil in a large skillet. Add ginger, salt, grated carrot, brown rice syrup, and brown rice vinegar. Cook over medium heat until thick and bubbly.
  3. Add cooked brussel sprouts, mixing in well with the glaze.
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Cabbage with Umeboshi Sauce

By |2017-02-09T16:33:46+00:00October 5th, 2016|

Cabbage with Umeboshi Sauce – – green cabbage, thinly sliced, umeboshi paste, kuzu, dissolved in four cups water, Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.; Take out the cabbage but reserve the water.; Add umeboshi paste to the reserved water and bring to a boil again.; Stir […]

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 Cabbage with Umeboshi Sauce
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Instructions
  1. Bring 1 ½ cups water to a boil, add cabbage and boil for five minutes.
  2. Take out the cabbage but reserve the water.
  3. Add umeboshi paste to the reserved water and bring to a boil again.
  4. Stir in the dissolved kuzu and simmer until sauce thickens. If it does not thicken after a few minutes, dilute a little more kuzu in cold water and try again.
  5. Pour over the cabbage.
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Chow Mein

By |2017-02-09T16:36:59+00:00October 5th, 2016|

Chow Mein – – block tofu, shitake mushrooms, soaked for fifteen minutes. Slice thin. Remove end of stems., onion, diced, broccoli flowerettes, cucumbers, peeled and diced, carrots, sliced, bunch of arugula, cut into small pieces, tamari, kuzu, crushed fresh ginger, Toasted sesame oil, Umeboshi vinegar, Cut up the tofu into squares […]

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 Chow Mein
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Instructions
  1. Cut up the tofu into squares and marinate it in ¼ cup tamari for twenty minutes. Grate some ginger and add to the liquid.
  2. Fry the tofu until golden. Drain.
  3. Saute onion, celery, carrots, Chinese cabbage, mushrooms, and broccoli until veggies are soft. Add fried tofu, along with 1 ½ cups hot water and the tamari. Dissolve the kuzu in ½ cup cold water. Add it to the vegetables and continue to stir. Turn off heat. Add freshly grated ginger and umeboshi vinegar to taste
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Cruciferous Vegetables: Eat Lots of Them

By |2018-04-03T19:21:51+00:00October 5th, 2016|Categories: Articles, Healing the Body|

Long ago, Native Americans created many myths to explain why plants had such awesome medicinal powers. One of those myths went like this.

When the white men came to the New World, many white hunters wantonly killed animals, such as the buffalo – not for food and clothing, but purely for sport. The animals were enraged by […]

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Boost Your Immune System: It’s The Best Defense You’ve Got

By |2018-04-03T19:21:52+00:00October 5th, 2016|Categories: Articles, Healing the Body|

The best protection that you have against any illness is your body’s own defense system.  The human immune system has never faced a single illness that it couldn’t eventually figure out and provide an effective answer for.   The H1N1 flu is no different. 

Here are more than a dozen powerful immune boosters that you can adopt immediately.  […]

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