Look after your Liver

You’ll probably know by now that I just love a soup recipe, so here’s a nice simple one for late spring. Mustard greens and pork soup Ingredients 300g mustard greens * 180g lean organic pork 2 slices of fresh ginger * also known as kai choi Method 1. Wash and slice the mustard greens. 2. Rinse and slice the pork. 3. Season the pork with a little sugar, salt, pepper, cornflour and sesame oil, and set aside. 4. Bring 850ml of water to the boil, add the greens and the ginger and simmer for 30 mins. .5. Add the seasoned pork and simmer for another 6 or 7 mins. And as a side dish, here is a Chinese medicine explanation of spring in easy-to-dig

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telephone/text: 07920 107666


email: kyla@kp-acupuncture.co.uk

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