Special dietary needs, or food allergies:

If you have special needs, notify reception. Meals will be arranged to accommodate your needs.

Available Anytime:

Organic tea, dried bananas & dried papaya, & 3 varieties of fresh ripe bananas.

Utility Water:

The water source is a running stream at Tao Garden.

  1. It is directed into a settling tank,
  2. Pumped through to a second settling tank,
  3. Pumped through a fine filter into a 3rd settling tank.
  4. Then the water is pumped under pressure to the water tower, where it is sent through a fine filter.
  5. When the water flows down from the water tower, it passes through a stainless steel fine filter.

Drinking Water:

A reverse osmosis purification process is utilized. To turn utility water into drinking water, it goes through two additional rough filters and one cotton filter after it leaves the water tower and before going into the reverse osmosis membrane. There are water stations throughout Tao Garden where pure filtered water is available, cold, warm, or hot. These include the Tai Chi area, the Meditation Hall, the Dining Area, and common areas of the Condominiums, and Townhouses Numbers 6 and 8.


Organic Teas grown & processed at Tao Garden can be purchased at Bookshop THB 200 (20 tea bags).

  1. Chrysanthemum Tea: Help to hot to drive, sweat and heat in the headache. Help digestion, nourish the heart.
  2. Ginger Tea: Relieves Nausea. Combats Motion Sickness. Helps Digestive Processes. Combats Inflammation. Reduces Dizziness.
  3. Jasmine Green Tea: Helps to increase energy and fat metabolism. Body weight control drinking green tea also lowers cholesterol levels and Glucose levels.
  4. Leaf Guava Tea: When food poisoning Acute Diarrhea (abdominal diarrhea). Top two washed to clean chewing and swallowing. Basra The abdomen will abate.
  5. Lemon Grass Tea: Reduce fat in the blood vessels, nourish the heart and also help in reducing blood fat in the blood vessels, relieve flatulence in the intestine.
  6. Mulberry Leaf Tea: Contributes to weight loss and management. Suppressing hypertension.
  7. Oolong Tea: Reduction of chronic health conditions such as heart disease, inflammatory disorders, and high cholesterol levels.
  8. Pea Flower Tea: There is a substance that stimulates blood circulation. To feed the body better. Important to reduce the risk of arteriosclerosis.
  9. Rang Juen Tea: used as anti allergy and anti poisoning such as food poisoning, hangover etc; eliminates toxicity from the body.
  10. Roselle Tea: Prevents the capture of fat in the blood. Helps reduce high blood pressure and also detoxifies the body well.
  11. Safflower Tea: Reduce cholesterol in the blood. Help prevent clogged fat, help blood circulation better. Fat breakdown in the wall of blood vessels then.
  12. Thai Tom Yum Tea: It tastes spicy, smells sweet, benefits your health, and is easier than pie to make – simply add hot water.

Stevia Leaf
is a sweetener that helps the body regulate blood sugar, correcting both high and low blood sugar. It appears to lower blood pressure, without affecting normal blood pressure. It inhibits growth and reproduction of harmful bacteria and infectious organisms, and those causing gum disease and tooth decay. It can also be used in concentrate to help heal skin problems including acne, seborrhea, dermatitis, psoriasis, burns and eczema. Placed on cuts and wounds it speeds healing without scarring.

Pandanus Leaf
helps to expel urine, nourishes the heart, and has a cooling effect. Drinking water in which a handful of Pandanus roots has been boiled is a remedy for diabetes. Normally we do not eat this leaf directly. We cook with it and then remove it or use it in tea.

A perfect antioxidant: Papaya, Banana, and Lime eaten together.



Brown sugar Dried unrefined juice of sugar cane
Lighter brown sugar Dried filtered juice of sugar cane
Ground Chili Help dissolve mucous, warm stomach, and increase blood flow to the face and brain
Green chili with rice vinegar
Red chili with rice vinegar
Red chili sauce
Dry Papaya Seed Helps digestion, restores alkaline condition to blood, prevents and cures cancer, provides enzymes, boosts immune system
Ground seaweed and sesame seed with a little sea salt Good for the brain. Contains iodine, which is good for thyroid and metabolism


A large variety of homemade vegetarian and non-vegetarian soups are served with meals:

  1. Chicken (White Radish, Chicken stock, Onion, Salt)
  2. Corn (Sweet Corn, Vegetable or Chicken stock, Cassava Starch)
  3. Cucumber & Soft White Bean Curd (Vegetable or Chicken Stock)
  4. Don Quai (Chinese herb) (Chicken, Vegetarian Duck, Chicken Stock, Chinese Herb)
  5. Five Color (Onion, Carrot, Vegetarian Duck, Chinese Mushrooms, Chicken, Chicken Stock)
  6. Japanese Miso (Onion, Carrot, Japanese Salted Soya beans, Vegetable or Chicken Stock)
  7. Mixed Vegetable (Tomato, Potato, Carrot, Onion, Cabbage, Vegetable or Chicken Stock)
  8. Morning Glory (Chicken, Morning Glory, Vegetarian Protein, Chicken Stock)
  9. Noodle Soup (Vegetarian Protein, Chicken, Noodles, Bean Sprout, Spring Onion, Coriander)
  10. Oyster & Mushroom (Mushrooms, Mung Bean noodle, Vegetable Protein, Vegetable or Chicken Stock)
  11. Pumpkin (Pumpkin, Salt, Vegetable or chicken stock)
  12. Red Bean (Red bean, Potato sauce, Vegetable or chicken Stock, Onion, Chili, Cumin, Salt)
  13. Salted Soya Bean
  14. Seaweed, Tofu & Mung Bean Noodle (Mung Bean Noodle, Vegetarian Protein, Tofu, Seaweed, Vegetable or chicken Stock)
  15. Sweet and Sour (Bamboo Shoot, Onion, Chinese Flower, Vegetable or chicken Stock)
  16. Tofu (Soft white bean curd or Yellow Tofu, Winter melon, Vegetable or chicken stock)
  17. Tomato/Potato/Carrot (Vegetable or chicken stock; Puree of potato, carrot, and tomato, Salt)
  18. Vegetarian Hot and Sour (Vegetable protein, Angel mushroom, Tomato, Lime juice, Shallots, Spring onion, Kaffir, lime leaf, Lemon grass, Cauliflower, Cabbage)
  19. White Radish (Chicken, Vegetarian Protein, White Radish, Chicken stock) Wood Fungus
  20. Mushroom (Jew’s Ear Wood Fungus Mushrooms, Mung Bean Noodle, Vegetable Protein, Vegetable or Chicken Stock)

Breakfast: (Follows Morning Meditation, at 9:00 AM.)

  1. Juices are fresh squeezed, with no sugar added. Orange, Tandorin, Pineapple, or Apple on occasion (from China)
  2. Soymilk is made fresh on the premises and contains no sugar.
  3. Professor’s Ambrosia is a hot cereal made of all natural ingredients: Organic Whole or Rolled Grains (Oats, rice, buckwheat, millet, rye or barley), Organic Dried Fruits (Raisins, apricots, dates, figs, pears, papaya or pineapple), Organic Seeds Or Nuts (Pumpkin, sunflower, almond, cashew or pine nut), Seasoning (Cinnamon), Organic Fresh Fruits (Apples, pears or grapes).
    Recipe: Soak two or three Dried Fruits and Seeds or Nuts in a pot of water over night. In the morning boil the mixture with two or three pieces of diced Fresh Fruit and a Seasoning. After the mixture has boiled pull off of the fire and let it sit. Boil 3 cups of water to 1 cup of Whole Grain and add Whole Grain after the water boils and let it sit so the Whole Grain can absorb the hot water; or for Rolled Grains just soak in water. After Whole or Rolled Grain has absorb the water mix the Fruit Compote together with Grain; let it sit to marinate for an hour and serve. Add honey if needed.
  4. Vegetarian Rice Soup: with a variety of other ingredients.
  5. Non-Vegetarian Rice Soup: As above, with chicken fish or shrimp.
  6. Organic Eggs: Poached, boiled, sunny side up, or omelet with onions, mushroom or tomato’s.
  7. Bread: homemade whole wheat
  8. Nut Butters (Peanut, Cashew, and Sesame) all homemade with no sugar added.
  9. Jams (Tamarind; pineapple; kumquat; hibiscus; rind of lime, tangerine, and Pomelo), all homemade with no sugar added
  10. Wild Flower Honey

Lunch: (Follows Morning Session, at 1:00 PM.)

  1. Salad Bar:
    Sprouts: a) Sunflower b) Buckwheat c) Peas d) Mung Bean Leaf or Romaine Lettuce, Shaved Cabbage, Shaved Carrot, Water Chestnut, Sunflower seeds, Scallions, Peppermint leaf, Sweet Basil leaf, Taro Root, Red Bean, Tomato, Cucumber, Onion, Horse-tamarind, Truffle
    Salad Dressings:
    A. Olive Oil, Lime, Japanese Soy Sauce
    B. Oil Dressing: Vinegar, Vegetable oil, Garlic, Pepper, Salt, Honey, Mint
    C. Soya Bean Sauce Dressing: White soya bean sauce, Water, Oil dressing, Blended Sesame, Lemon juice, Pounded up chili, Honey, Spring onion
    D. Sesame Dressing: Blended sesame, Vinegar, Boiled water, Salt, Tofu, Pepper, Garlic, Spice, sweet basil, cumin
  2. Green Vegetable Juice: Note: Do not eat with meal if you have a weak digestive system.
    Chinese Cabbage, Scallion, Pandanus leaf, Pennyworth, Parsley, Lettuce, Setevia and Pineapple Juice
  3. Soup of the Day: A variety from above list different from the morning meal
  4. Green Papaya Hot & Sour Salad: Do not eat with meal if you have a weak stomach Ingredients: Raw green papaya, raw sugar, garlic, string beans, peanut, onion, lime, hot pepper, soy sauce (Cleans the intestine, helps prevent and cure colon cancer, source for enzymes, minerals, and trace minerals for digestion, & increases blood to face and brain)
  5. Main Dish: Vegetarian: Vegetables with gluten, tofu or soybeans Non-Vegetarian with chicken, shrimp or fish
  6. Desert: Aloe Vera, Banana Cake, Banana & Papaya Ice Pureed (Frozen pureed fruit- no sugar)

Evening Meal: (Follows Sunset Session, at 6:00 PM.)

  1. Soup of the Evening: A variety from above list different from the noon meal
  2. Steamed Green Vegetables in Sauce
  3. White Meat: Chicken or Fish or Shrimp
  4. Desserts: Pineapple (Contains Bromalin, which helps digestion), Mung Bean, Lotus Seed, Banana Soup, Chinese Herbs (Cools down body) or Thai Sweet deserts

Nutrients in Sprouts served at the Tao Garden’s Salad Bar

Adzuki: 25% Protein, high content of calcium, niacin and iron, has all amino acids except tryptophan.

Alfalfa: 35% Protein, chlorophyll, rich in minerals and vitamins A, B, C, D, E, F, K, and U.

Buckwheat: 12% protein, high in lecithin, rutin and minerals.

Fenugreek: Powerful blood liver and kidney cleanser. Mucus remover.

Garbanzo: 20% Protein. Good source of iron, calcium, Vitamins A and B.

Lentil: 25% Protein, Vitamin E, Iron Phosphorus, C & B.

Peas: 22% Protein, Magnesium, Chlorophyll and all 8 essentials Amino Acids.

Pumpkin: 30% Protein, abundant in B Vitamins phosphorus, fatty acids and iron and zinc.

Radish: Contains Vitamin C, calcium and potassium.

Sesame: 18% Protein (More calcium than cow’s milk (1125 mg’s vs. 500 mg’s) Vitamin E, B1, Niacin

Sunflower: Vitamin B Complex, D, E, and all minerals, and Zinc.

Plants, Vegetables, Fruits, Herbs & Spices serve at Tao Garden used for Relief:

Appetite: Common Ginger, Siamese Cassia, Celery, Balsam Apple, Corn

Backache: Lemon Grass, Eggplant, Coconut

Burn: Pumpkin, Coconut, Jasmine, Cashew, Aloe, Tea, Tobacco, Asiatic Pennywort

Cholesterol: Roselle, Wild Tamarind, Garlic, Shallots, Onions

Cough: Garlic, Lemon, Eucalyptus

Common Cold: Sweet Basil Seed, Tamarind, Banana, Jackfruit, Pomelo, Langsart, Margosa, Lettuce, Shallots, Black Pepper, Santol, Plum Mango

Constipation: Tamarind, Sweet Basil Seed, Papaya, Banana, Golden Shower, Siamese Cassia, Senna

Diabetes: Balsam Apple, Corn, Banana, Pandanus Leaf, Wild Tamarind

Diarrhea: Mango, Tea, Guava, Langsart, Ginger, Gra Shai, Santol, White Tumeric, Coconut, Jujube, Gastro

Intestinal: Cloves, Common Ginger, White Tumeric, Chillis, Pine Apple, Wild Betel-Leaf, Garlic, Holy Basil, Black Pepper, Cardamom, Zingiber Cassumanar, Coriander

Headache: Chillis, Pomelo, Gooseberry Leaf, Tea & Lemon

Heart: Tea Wild, Lotus, Pandanus Palm, Lettuce, Kaffir Lime, Longan, Papaya, Corn

Hypertension: Celery, Tea, Tamarind, Wild Tamarind

Skin: Garlic, Siamese Ginger, Durian, Holy Basil, White Tumeric, Swamp Cabbage

Toothache: Lettuce, Cloves, Manila Tamarind, Coconut, Bodhi Tree, Holy Basil

Urinary Tract: Celery, Pandanus Palm, Pineapple, Lemon Grass, Lettuce, Cassia, Corn, Cashew Nut

Worms: Punio Apple, Pumpkin, Betel-Nut Tamarind, Garlic, Langsart


Herbs & Spices used in Tao Garden’s Thai Cooking

Horapa: A sweet basil similar to that used in Italian Pesto. Used as a vegetable and for flavoring.

Ga-prow: A sweet basil that differs from Horapa in that the flavor is released only in cooking. Used in fish, beef and chicken dishes.

Manglug: A sweet basil with a somewhat peppery lemon taste. Used as a vegetable and a flavoring.

Mint (Saranae): Very similar to the mint used in mint sauces in England. Used as a vegetable.

Pepper (Prik-Thai): Black, white, & green peppercorn types. Black is milder & more aromatic than white. Green peppercorns have a special taste all their own. Used in flavoring.

Chillis (Prik): More than ten types of Chillis are used in Thai cooking. They vary in size and color, but all are spicy. The milder chillis used in the west are sometimes substituted.

Garlic (Gra-Tiem): Thailand is literally overflowing with garlic lants. Whole cloves, smashed garlic, chopped garlic, and garlic oil are used in almost every Thai dish.

Shallots (Horm-Lek): Small red onions which are used in nearly every Thai dish. A special flavor, to be sure, so special that even some Thais prefer to do without in their food.

Sesame (Nga): Identical to Sesame seeds the world over. In Thai cooking Sesame seeds are used for oil and for flavoring. The seeds are white with black shells.

Mace (Dorg Junn): The orange outer covering of Nutmeg. Used in making Musaman curry paste.

Nutmeg (Loog Junn): A nut enclosed in a very hard brown or orange shell. The nut is crushed and used in making Musaman curry paste. (See Mace above).

Lemon Grass (Ta-Krai): This plant looks like coarse grass. The lower part of the stalk is used for flavoring mainly, but also as an ingredient in the most famous is Tom Yum.

Spring Onions (Tohn Horm): Your standard long-stemmed, small onion, green and white and used in Thai food as a garnish for soups, salads and vegetables.

Bay Leaf (Gra-wan): Very similar to the Bay Leaf of the West, the Bay Leaf in Thailand is actually called Cassia andcomes from the same tree. Used in curries.

Cloves (Gaan Ploo): Dried flower buds of an evergreen tree. Cloves are common in Western dishes, but in Thai cooking are used for Musaman curry paste & with Betel-Nut.

Cardamom (Loog Gra-Wan): Small off-white capsules from a plant native to India, which contain black seeds. The seeds give off a cool, refreshing aroma used in Musaman curry.

Cinnamon (Ob Chuey): From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and curries.

Pandanus Leaf (Toey): Long narrow green leaves of the herbaceous plant.

Cumin (Yee-Raa): Seeds that look like Caraway and Fennel, but taste quite different. Only Cumin is used in Thai cooking, not the other two, and it is used in making curry pastes.

Common Ginger (Khing): In Chinese shops, known as green ginger, roots are picked or made into drinks. Young ginger is sued for a condiment with chicken or beef dishes.

Galangal or Siamese Ginger (Khaa): The roots are large than those of the Common Ginger. Siamese Ginger is always used to make curry pastes used in Thai food.

Gra-Shai: Always added to fish curries, and sometimes used as a raw vegetable after peeling.

Tumeric (Kha-Min): Bright orange roots which are used for the coloring in yellow curries. White Tumeric, a different type, is used as a raw vegetable and resembles ginger.

Lime (Ma-Nao): The common citrus lime is native to China and Southeast Asia. The whole lime fruit is used in Thai food, mainly for desserts. The peel is used as a flavoring.

Kaffir Lime (Ma-Grut): A knobbly dark green fruit the size of a large lime. The juice and peel are used in cooking as flavoring. Similar to lemon peel and lemon verbena.

Mandarin Orange (Som Khiew Wahn):
A thin-skinned orange which remains green when ripe. Identical to the Mandarin Orange known in the West. The whole fruit is used for desserts.

Citron (Som Saa):
Round, dark green fruit with very strong aroma. The peel is often used in flavoring. If you can’t find it, orange peel is the best substitute.

Flower buds picked in the evening. Used as a scent in drinking water, tea & desserts.