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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.

Tempeh with Sauerkraut

By |2017-02-08T06:59:41+00:00October 12th, 2016|

Tempeh with Sauerkraut – – olive oil, package of tempeh, medium cabbage, finely sliced, sauerkraut, water, teaspoon light miso, diluted in a little water, finely sliced scallions, Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the […]

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 Tempeh with Sauerkraut
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  1. Boil the tempeh for a half hour. Drain. Heat the oil in a frying pan and brown the tempeh evenly on both sides. Add the cabbage and saute with the tempeh for a few minutes, until the cabbage is soft. Place the sauerkraut on top. Stir in the dissolved miso and simmer for five minutes. Mix in the scallions. Serves 4.
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Sweet Pinto Beans

By |2017-02-08T07:00:38+00:00October 12th, 2016|

Sweet Pinto Beans – – pinto beans, strip kombu seaweed, miso, apple butter, Soak pinto beans overnight if possible, or boil for five minutes and soak for two hours. Discard soaking water. Bring beans and kombu to a boil, reduce flame, and cook for two hours. Mix miso and apple butter together. […]

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 Sweet Pinto Beans
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  1. Soak pinto beans overnight if possible, or boil for five minutes and soak for two hours. Discard soaking water. Bring beans and kombu to a boil, reduce flame, and cook for two hours. Mix miso and apple butter together. Put cooked beans with miso/apple butter mix into a glass dish and cook in the oven on 350 for at least a half hour. Serves 4.
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Marinated Chickpea Salad

By |2017-02-08T07:04:16+00:00October 12th, 2016|

Marinated Chickpea Salad – – chickpeas, cooked, olive oil, umeboshi paste, of sea salt, red radishes, diced, small cucumber, peeled and diced, stalks celery, diced, watercress, sliced into small pieces, fresh parsley, fresh dill, Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and […]

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 Marinated Chickpea Salad
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  1. Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and dill. Serves 4.
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Lentils with Onions, Winter Squash, and Kombu

By |2017-02-08T07:05:22+00:00October 12th, 2016|

Lentils with Onions, Winter Squash, and Kombu – – water, lentils, strip kombu, onion, diced, winter squash, cubed, tamari to taste, Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or […]

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 Lentils with Onions, Winter Squash, and Kombu
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  1. Bring lentils and kombu to a boil. Reduce flame and cook on medium heat for one hour. Add onion, squash, and tamari and cook a half hour more or until vegetables are soft. Serves 3.
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Black Beans with Onion, Carrot, and Pepper

By |2017-02-08T07:07:06+00:00October 12th, 2016|

Black Beans with Onion, Carrot, and Pepper – – black beans, large onion, diced, large carrot, diced, green bell pepper, diced , miso to taste, Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot […]

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 Black Beans with Onion, Carrot, and Pepper
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  1. Wash and soak beans overnight, if possible, or boil for five minutes and soak for two hours. Discard soaking water. Place beans in a pot and bring to boil with a stick of kombu seaweed. Turn flame down, cover, and simmer for two hours, or until beans are soft. Once soft, add the vegetables, and simmer another twenty minutes. Add miso during last few minutes of cooking. Simmer but do not boil the miso. Serves 4.
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Azuki Bean with Squash and Kombu

By |2017-02-09T23:03:53+00:00October 12th, 2016|

Azuki Bean with Squash and Kombu – – azuki beans, stalks kombu, hard winter squash (acorn (butternut, buttercup or Hokkaido pumpkin)), tamari, Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for […]

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 Azuki Bean with Squash and Kombu
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  1. Wash and soak beans with kombu overnight. Place kombu, squash, and azuki beans in a pot. Add enough water to cover the squash. Bring to a boil and cook for twenty minutes. Cover and continue to cook until the beans are 80% soft. This usually takes about an hour-and-a-half. When the beans are 80% soft, add a few drops of tamari. Cover and continue to cook for another fifteen minutes. Serves 4.
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Foods And Recipes For The Fire Season

By |2018-04-03T19:20:42+00:00October 12th, 2016|Categories: Articles, Recipe Articles, Recipes|

The summer is the season of the heart and small intestine, according to the practitioners of Chinese medicine.  They called it the fire season, when nature is ablaze with its many fruits, vegetables, and flowers. 

The following foods and recipes can support and strengthen your heart and help you experience more of the blessings from the fourth […]

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Strawberry Kanten

By |2017-02-08T07:10:53+00:00October 12th, 2016|

Strawberry Kanten – – apple juice, agar agar, kuzu, dissolved in a little cold water, fresh strawberries, Combine apple juice and agar agar in a pot, and bring to boil while stirring continually. Turn flame down, add strawberries, and simmer for a few minutes longer. Dilute kuzu in cold water, add to […]

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 Strawberry Kanten
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  1. Combine apple juice and agar agar in a pot, and bring to boil while stirring continually. Turn flame down, add strawberries, and simmer for a few minutes longer. Dilute kuzu in cold water, add to the pot, and stir for ten minutes. Place mixture in the refrigerator for a few hours until it sets.
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Brussel Sprouts

By |2017-02-08T07:12:17+00:00October 12th, 2016|

Brussel Sprouts – – brussel sprouts, olive oil, brown rice syrup, juice of ½ lemon, tamari, Mix brussel sprouts with olive oil, brown rice syrup, and tamari. Place in a baking dish, cover, and bake until brussel sprouts are tender, approximately an hour. Squeeze the lemon juice on top when you take the […]

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 Brussel Sprouts
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  1. Mix brussel sprouts with olive oil, brown rice syrup, and tamari. Place in a baking dish, cover, and bake until brussel sprouts are tender, approximately an hour. Squeeze the lemon juice on top when you take the brussel sprouts out of the oven.
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Arugula and Chickpea Salad

By |2017-02-08T14:18:44+00:00October 12th, 2016|

Arugula and Chickpea Salad – – bunch of arugula, cut into small pieces, chickpeas, or cook your own , red onion, diced, olive oil or toasted sesame oil, apple cider vinegar, tamari, Toss arugula, chickpeas, and red onion in a bowl. Mix olive oil, vinegar, and tamari and pour over the salad.; – […]

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 Arugula and Chickpea Salad
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  1. Toss arugula, chickpeas, and red onion in a bowl. Mix olive oil, vinegar, and tamari and pour over the salad.
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