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Cucumber salad

This recipe combines a great mixture of Yin (cooling) and Yang (scallions, chili peppers) food to make it the perfect summertime side dish. 2 English cucumbers 3 Spring onions 1/2 cup of coriander 1/2 cup toasted peanuts Finely sliced chili pepper to your taste 1-2 tablespoons of black sesame seeds 1-2 tablespoons sesame seed oil 1-2 tablespoons soy sauce Smash cucumbers as shown, then split them lengthwise and remove most of the seeds. Cut them up. Add a generous amount of salt and let them sit for 5 minutes while you combine the scallions, coriander and toast your peanuts. Drain/dry the cucumbers and combine them with the rest of the ingredients. Cucumber is great at reducing belly fat. As for coriander roots, save them to make a tea if someone gets a fever. I like to eat this in the afternoon. I love scallions and coriander, but you can alter the amount you want to use based on what you like.

Note: TICM teaches that salads are very unhealthy. But what makes our salads healthy and stand out is that we neutralise our salads with foods that are both hot and cold in nature making them have a warming and/or neutral affect on the digestive organs, Stomach and Spleen.

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