Rejuvenation Cafe

Flax Seeds

Enjoy the benefits of flax seeds every day. The fibers help with regularity, keep cholesterol at healthy levels and promote normal cardiovascular function.  In the morning, sprinkle the ground flax seeds on yogurt or include it in a protein shake. In the afternoon, toss the grounded seeds over a salad. In the evening, blend the grounded seeds with wasabi and a little mayonnaise. Use this as a sauce for steamed or grilled wild salmon.  You can blend the grounded seeds with your salad dressing; the seeds create a thick creamy dressing. BON APPETIT!

Written by Mimi Lam — February 15, 2016

Brewing Tea



When brewing tea, different plant parts required different brewing time. Black, green and oolong are leaves from the same plant. (Camellia Sinenis). Bring the water to a boil and then cool for a few minutes. You can steep a tea bag or a teaspoon of loose leaves into an infuser. Steep green or oolong for 1-3 minutes. When steeping black tea, use water that comes to a rolling boil. Steep black tea 3-5 minutes. Your tea will become bitter from the tannins if you steep it too long.

When making herbal tea, use a rounded teaspoon of dried leaves or flowers. Depending on how strong you want your brew, you can steep the herbs from 5-10 minutes. If you are using the bark, root, fruit and or stem of plant, we will have to use a stronger method of extraction; what we call a decoction. Here, instead of steeping, you simmer the bark, root or stem for 30 minutes. When using tea medicinally, you simmer the solution and reduce the liquid to 25%.  Stop and take time for a delicious, comforting cup of tea!!!


Mimi Lam

Written by Mimi Lam — February 15, 2016


Yesterday I harvested horseradish root from my garden. It has been growing in my garden for 2 years. It died last winter, but it grew back to twice its original size. It is best used when grated. This is the first time that I will be using fresh horseradish for a tonic that I make with apple cider vinegar. I learned about this tonic from Dr. Gwen Scott a few years ago. I am never without this. This tonic mixed with a little honey is a spicy salad dressing.  Take a few tablespoons a few times a day when you feel a cold coming on.   

Horseradish increases circulation and metabolism, clears the sinuses, warms the body, and clears excessive mucus. The accumulated mucus is a breeding ground for bacteria and infection. Keeping nasal passages clear of mucus helps prevent sinus infections.

Horseradish root is very pungent and mustard like when first grated. The taste is acrid, sharp and hot. The leaves taste like a cross between arugula and kale. You can use the leaves in a stir-fry or cut fine without the stem for a salad.

Horseradish is high in vitamin C, vitamin A and rich in iron, calcium, magnesium and potassium. It is in the same family as broccoli and has the same compound that has broccoli classified as a cancer fighting food.

              One medium onion chopped
              2 tablespoons grated horseradish  (can use organic store bought horseradish)
              6-8 cloves of garlic minced
              1/8 teaspoon of cayenne pepper
              1 quart of apple cider vinegar

Combine in a glass jar, let steep in apple cider vinegar for 1 month, and then decant. I add honey as needed.   Once decanted, I always have this tonic in my refrigerator.  To your health!


Mimi Lam

Written by Mimi Lam — February 15, 2016


Parsley is more than just a plate garnish. There are so many uses for this common plant. Did you know that it is used as an after dinner breathe freshener? Chlorophyll, abundant in fresh parsley absorbs odors. It is a nutrient dense herb, high in vitamin A, C, potassium, magnesium and flavonoids.

Parsley is anti-inflammatory. It inhibits the histamines reaction, making it a good tea to drink when you have allergies. It is a gentle diuretic to help detoxify and reduce water retention.

You can use both curly and flat-leaf parsley interchangeably. I prefer the flat leaf because it has a stronger flavor. Chop finely and add  to grains, beans, pasta and salads.

There is so much parsley growing in my yard that I added parsley to my green juice in the morning. In the evening, I enjoy making a pesto using mostly parsley. It is a simple, delicious and easy to make using a  food processor  like a Vita mix or a personal blender.

Basic Parsley Pesto Recipe

            1-Cup parsley

            1-Cup greens  

            1/2 Cup walnuts

            1-2 cloves of garlic.

            1/2 Cup olive oil

            1/2 to 2/3 Cup parmesan cheese (substitute miso for vegan)

            Dash of salt

Combine the ingredients in the food processor and blend until smooth. The result is a delightfully creamy green and tasty pesto to be used with pasta, a dip, a spread or to flavor your broiled fish and chicken dishes.  Add lemon juice and water to thin and use as a salad dressing.  

The base greens for pesto can also include basil, arugula, cilantro, spinach, or lettuce greens. I like mixing different greens together with some stronger tasting greens giving it a bit of zing!

Most pesto recipes call for pine nuts. My friend Peri made a pesto for me using sprouted pumpkin seeds. So Delicious!  I love the idea of eating my greens in a creamy pesto sauce. Enjoy and Bon Appétit!


Mimi Lam

Written by Mimi Lam — February 15, 2016

Structure of Water

Today, while brewing tea, I was thinking about the structure of water. I remember reading a book written by a visionary Japanese researcher. Dr. Emoto published the book "The Message from Water". He collected water samples, froze a droplet and then photographed the structure. What he found was that holy water looked like a beautiful snowflake and polluted water looked like sludge. He then further experimented by taking untreated distilled water and played different music to it, by writing gratitude, blessings and curses on the vial of water.

There is a huge contrast between the molecular structure of "thank you" vs. "you make me sick and I want to kill you". We are this vial of water. We are over 75% water, Understanding this concept reinforces the importance of right thinking. If we are always thinking negative thoughts, can you imagine what the water from our cells would look like? Knowing this can be a reminder of how harmful it is for us to hold on to ill feelings, anger and resentment. Forgiveness is not for the other person, but for our well- being.   Click here to link to Dr. Emoto's book.

Written by Mimi Lam — February 15, 2016

Kombucha Tea


Kombucha tea is a treat for me; it is a lightly fermented drink that tastes like a tart, sweet healthy soda. A drink that promises healthy benefits with addition of probiotics. Every week I buy at least four bottles. I was so grateful when my Tao Master suggested I make my own and he shared his  scoby (symbiotic culture of bacteria and yeast) with me.  Surprisingly, it is very simple to make.
First, I brewed 12 cups of green tea. You can use black tea also. Then you strain the tea and add 1 cup of sugar. Put this solution in a gallon glass jar.  Cool overnight.
Next, I add the scoby given to me along with the liquid from the tea batch from Master Kuo. Cover with a dishtowel, secure with a rubber band and let it ferment for approximately one week. Keep it in a dark area at room temperature. The scoby and yeast will eat most of the sugar, making the tea into a refreshing tart, fizzy beverage with a sour edge.
Within a few days, the scoby floated to the top and a whitish plastic looking coating forms on the surface. There were also bubbly brown stringy bits floating under the scoby. This is part of the fermentation process.
After a week, start tasting the tea. Use a straw and stick in half way in and then cover with your finger and taste. My first batch needed 10 days to ferment.
Then came the fun part where I can flavor and bottle. I am experimenting with bottling it with green powder, another bottle with  frozen blueberries and finally one with ginger. Keep these bottles out for 1-3 days to increase the carbonation. Remember to burp these bottles if using glass by slightly twisting the cap to let some air escape. If using plastic, in 1 or 2 days, the plastic bottle will feel firm and solid.  Then refrigerate and enjoy the fruits of your scoby. Remember to save your scoby, along with 1- 1/2 cup of the Kombucha as a starter for your next batch as it can be used repeatedly.
Maybe the next batch, I am going to keep it plain and add a scoop of coconut ice cream to make a Kombucha ice cream soda.
Cheers and here's to your health!


Mimi Lam

Written by Mimi Lam — February 15, 2016


My favorite nightcap is a hot drink made with turmeric, non-dairy milk, ginger, black pepper and coconut oil.
Turmeric (Curcuma longa) is a native perennial plant to Asia. It is used both as culinary and medicinal spice. It gives it strong flavor and color to curry. The compound in tumeric is called curcumin. Curcumin is a potent antioxidant with impressive radical- scavenging abilities and a powerful anti-inflammatory agent. It not only lowers levels of inflammation, it also lowers levels inflammation producing compounds.
It is difficult for the body to absorb turmeric. To enhance absorption, you can blend and cook your spices in oil, as in cooking curries. Another way for better absorption is to take your turmeric capsules with bromelian and piperine (found in black pepper).  Once the turmeric is absorbed into blood stream, it can pass easily into the brain. I remember reading many years ago, that there is a very low percentage of Alzheimer's disease in India. When they performed autopsies, they found that they had a strong yellow color in the brain. They believed it was from the curry.  We do not consume curry every day, so adding this hot drink is a great way to add turmeric to your daily diet. 
2 Servings
1" ginger sliced into 1 cup of boiling water simmer for 5 minutes.
Add 2 cups of non- dairy milk coconut, almond, hemp, or soy
3/4  teaspoon turmeric
1/4 teaspoon of ground black pepper.
Simmer for a few more minutes, strain and add 1 teaspoon of coconut oil
Sweeten with maple syrup - optional.
In a pinch you can use 3/4 teaspoon of ground ginger from your spice rack.-Then you do not need to simmer in water. Just use milk only. Your drink will be thicker and creamer.
Eliminate coconut oil if you are using full fat milk.
Cheers and to your health!
Mimi Lam

Written by Mimi Lam — February 15, 2016


September is a good time to prepare for the cold and flu season. One of my favorite herbs is elderberry. It has two compounds that are active against flu viruses. It also prevents the virus from invading our respiratory tract and from penetrating our cell membranes. At the health food store, there is an elderberry syrup product called Sambucol.  Sambucol was put to the test after a flu outbreak at a kibbutz in Israel. Many showed relief from flu symptoms after 24 hours and 73% felt better after the second day. In three days, 90% were reported completely cured. I am never without this elderberry syrup in the cold and flu season. It is delicious and easy to make.
Simmer following ingredients:
4 cups distilled water
3/4 cup dried elderberry
1-1/2 inch ginger sliced (optional)
I use distilled water for all my decoctions because distilled water is "hungry",
and it will extract all the beneficial compounds from the herbs.
Simmer gently and reduce water to 1 to 1-1/4 cups.
Then strain the elderberries.
Add 3/4 cup to 1 cup of honey to the elderberry juice.
Add 1/2 cup of fruit concentrate. I like blackberry or cherry.
Bottle and label your elderberry syrup. Use when you feel a cold coming on. Keep  refrigerated.  It is so good that I take a tablespoon even when I am feeling great.
Enjoy and stay well.
Mimi Lam

Written by Mimi Lam — February 15, 2016


We will be boarding United flight 2015 shortly. Your luggage should be limited to happy occasions, fun, loving times, and gratitude. Only the best souvenirs from 2014 can be packed, all others can go in the garbage.

The duration of flight 2015 will be 12 months. Therefore, we suggest you fasten your seatbelt. The next stopovers will be Health, Happiness, Harmony, Love, Peace, Kindness and Gratitude.

The following menu will be served during our flight...

A cocktail of family and friendship

A bowl of health and well-being

A casserole of Prosperity

A salad of success

A cake of inner contentment and happiness

A large serving of living a passionate purpose-full life.

All accompanied by burst of laughter... Wishing you and your family an enjoyable and safe trip on board flight 2015

Before 2014 ends, let me thank all the family and friends that made 2014 beautiful for me. Thank you for helping and supporting me in my vision and goals. You have been a blessing to me. Wishing you all the best for 2015.

With Love and Light,

Written by Mimi Lam — January 02, 2015