I’ve chosen and adapted two vegan, gluten-free recipes below, for their anti-anxiety ingredients (based on the Traditional Chinese Medicine analysis of these foods).

Mung Bean and Kale Soup (serves ~6)

• 1 tablespoon refined organic coconut oil
• 20-25 small crimini (or white) mushrooms, cubed
• 1 medium yellow onion
• 1 organic red pepper, cubed
• 1 bunch organic lacinato kale, deveined, coarsely chopped
• 2-3 organic roma tomatoes
• 1 small bunch flat leaf parsley, finely chopped
• 1 small bunch basil leaves
• 11/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 2 tablespoons dried seaweed (wakame, dulse, etc)
• 1/2 teaspoon crushed red pepper (optional – omit for increased anti-anxiety benefits)
• sea salt (to taste)
• 1/2 lemon, juiced
• 1 cup small green lentils
• 1/2 cup mung beans
• 1/2 cup quinoa
• 1 cup light coconut milk

1. Heat the oil in a heavy deep pot or dutch oven, then add and sautee the cubed mushrooms, onions, and red bell peppers with turmeric and cumin until tender, about 7-8 minutes.
2. Add the lentils, mung beans, crushed pepper, seaweed, salt and about 3-4 cups of water (or broth of choice), and allow them to cook (simmer) covered for about 30-35 minutes (check to make sure they are cooked and tender-you may need to adjust your water, as in, add more).
3. when the lentils and mung beans are cooked and tender, add the quinoa, cubed tomatoes, finely chopped parsley, kale, and most (3/4) of your coconut milk.
4. simmer another 10-15 minutes. add your freshly squeezed lemon juice (adjust amount to your taste, or omit). top with chopped basil and your remaining coconut milk. serve hot.

Modified from this recipe. 

Calming and Balancing Congee (2-3 servings)

• Job’s Tears / Coix Lacryma-Jobi (yi yi ren) 薏米 – 30 g
• Longan Fruit (long yan rou) 桂圆 / 龍眼肉 – 30 g
• Chinese Jujube / red dates (da zao) 大枣 – 4 to 6
• Lotus Seeds (lian zi) 莲子 – 30 g
• Dried lily bulb / Bulbus Lilii (bai he) 百合 – 30 g
• Brown rice (can pre-blend in blender to encourage it to fall apart more) – half cup
• Raw honey, to taste

1. Soak all herbal ingredients for about 15 minutes and rinse.
2. Rinse rice and put all ingredients in a pot with about 6 to 8 cups of water. Bring to a boil and lower heat to medium to cook for about 70 minutes to about 3 cups of congee.
3. Add some raw honey, if preferred.

Modified from this recipe.

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