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Chicken Noodle Soup for the Common Cold

Categories: Asian, Chicken, Gluten-free, Soup, Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

chicksoup

CHICKEN NOODLE SOUP FOR THE COMMON COLD serves 4

  • 2 tbs coconut oil
  • ¼ lb chicken, shredded
  • ¼ c preserved mustard greens, soaked, rinsed, and shredded
  • 4 slices ginger, shredded
  • 2 green onions, sliced thinly
  • 1-2 tbs fermented black beans, soaked, rinsed, and chopped
  • 4 c chicken stock
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • 2 oz rice vermicelli, presoaked in hot water until soft, drained
  • Fresh perilla leaves (or substitute with cilantro or basil)

1) Heat oil until smoking. Add chicken for 30 seconds. Add ginger, onions, greens, and black beans and stir fry for a few seconds.

2) Add chicken stock, bring to a boil, reduce heat and simmer for 5 min. add the soy sauce and sesame oil.

3) Divide noodles between 4 bowls, top with a handful of perilla leaves, and ladle the hot soup over the top.

 

EARLY WIND COLD INVASION

Coconut oil: warm, sweet; strengthening, moistening

Chicken: warm, sweet; tonifies Qi and Blood

Preserved Mustard greens: warm, acrid, salty; relieves common cold, ventilates Lungs, reduces swollen glands

Ginger: warm, acrid; LU, SP, ST; promotes sweating, expels pathogen, opens LU

Green Onion: hot, acrid; LU, ST; promotes sweating, expels external pathogen

Fermented Black beans: warm, sweet, slightly bitter; LU, ST; releases exterior, illuminates irritability

Soy sauce: cool, sweet, salty; clears heat

Sesame oil: warm, sweet; harmonizes Blood, lubricates intestines

Perilla Leaf: warm, acrid, aromatic; LU, SP; releases exterior, opens chest, moves QI

Rice noodles: sweet; tonifies SP, ST; nourishes QI

 

This recipe contains ingredients that disperse external pathogens but also treat an underlying deficiency of Wei Qi. It’s useful during the cold and flu season as a prophylactic tonic and in the early stages of the common cold.

Jason Cox

Lamb and Bean Stew

Categories: Bi Syndrome Cold, Kidney Yang Vacuity, Lamb, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity

basque-lamb-stew-a

LAMB AND BEAN STEW serves 4-6

  • 3 tbs coconut oil
  • 2 onions, chopped
  • 2 lbs Lamb chops or spareribs, chopped in large pieces (including bone)
  • Bone broth
  • 2 tsp curry powder
  • 3 cloves garlic, minced
  • 2 Thai chilies, minced
  • 4 cups beans (black beans, kidney beans, or a combination of both) cooked in bone broth
  • Juice of ½ lemon
  • Salt

1) Heat the oil, medium high, and sauté the onions until golden, 8-10 minutes.

2) Add the Lamb pieces with about a ¼ cup of broth, cover, and simmer for 20 minutes, adding more broth if needed.

3) Add the curry, garlic, and chilies, cover and simmer for 10 minutes.

4) Add the beans, adding more broth if necessary, until heated through, about 10 min.

5) Sprinkle with the lemon juice and season to taste with salt.

6) Serve over quinoa (with predominant Yang Deficiency) or white rice (with predominant Yin Deficiency)

TCM ANALYSIS

Coconut oil: warm, sweet; strengthening, moistening

Onion: warm, acrid; diuretic action

Lamb: hot, sweet; tonifies Yang, dispels cold

Bone broth: promotes strength, tonifies Blood and Essence

Curry powder: warm to hot, acrid

Garlic: hot, acrid

Chilies: hot, acrid

Black beans: warm, sweet; tonifies Kidney, nourishes Yin and Blood

Lemon: cool, sour; astringes body fluids, harmonizes stomach, regulates Qi

This is a warming recipe to treat symptoms of KD Yang Deficiency like cold body, weak lower back and knees, profuse or scanty frequent urination, lower leg edema, infertility, poor appetite, loose stools, dizziness, and tinnitus.

CONTRAINDICATIONS: patients with Heat sx

Enjoy.

Jason Cox

Pork and Prune Tagine

Categories: Large Intestine Fluid Vacuity, Lung Fluid Xu, Mediterranean, Pork

WHM08OCT253I

PORK AND PRUNE TAGINE serves 4

  • 3 tbs olive oil
  • 1-1/2 or 2 lbs pork shoulder, cut into 2-inch pieces
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp cinnamon and ground ginger
  • ½ tsp ground cumin and turmeric
  • 1 organic lemon, thinly sliced
  • Salt and pepper
  • 1 c prunes, soaked in hot water until soft, 1 hour, and drained
  • ¼ c honey
  • 1 tbs orange flower water
  • ¼ c sliced almonds, toasted

Couscous

1) Heat 2 tbs oil, med high, and brown pork, 10 min. Remove and pour off fat.

2) Add remaining 1 tbs oil, lower heat to medium, and add onion and garlic, 5 min. Add spices and stir for a few minutes.

3) Return pork to pan with 1 cup of water and the lemon slices. Bring to a boil, reduce heat to medium low, cover, and simmer until the pork is tender, 45 min – 1 hour. Add extra liquid if the stew becomes too dry. Season with salt and pepper.

4) Add prunes and honey and cook and additional 20-30 min. stir in the orange flower water.

5) Garnish with almonds and serve with couscous.

ENJOY…

Jason Cox

 

TCM ANALYSIS

DRYNESS (YIN DEFICIENCY)

Pork: slightly cold, sweet; moistens and nourishes organs

Olive oil: neutral, sweet; clears heat, lubricates dryness

Onion: warm, acrid

Garlic: hot, acrid

Cinnamon: hot, acrid, sweet

Dried ginger: hot, acrid

Cumin: warm, acrid

Turmeric: warm, acrid

Lemon: cool, sour; astringes body fluids, quenches thirst, moves Qi

Prunes: warm, sweet, sour; consolidates Lung, moistens Intestines

Honey: warm, sweet; nourishes Yin, lubricates dryness

Orange water: cool, sweet, sour; astringes body fluids, quenches thirst and moistens Lung, moves Qi

Almonds: neutral, sweet; lubricates Lung and Intestines

This recipe is used to produce and move fluids to lubricate the Metal portions of the body – the Lungs and Large Intestines. It can be used for conditions like chronic cough, chronic sinus or respiratory infection, and constipation.

CONTRAINDICATIONS: Build up of Damp in the Lungs or diarrhea

 

Mufarraka

Categories: Blood Vacuity, Gluten-free, Liver, Mediterranean, Paleo

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Mufarraka

A great, high-cholesterol liver dish from an ancient Middle Eastern cookbook has been translated by Betty Cook. Note the inclusion of wonderful spices, not normally associated with liver.

14 ounces chicken livers
14 ounces chicken gizzards
1/2 teaspoon salt
8 egg yolks
1 1/2 teaspoon coriander
1 1/2 teaspoon cumin
3/4 teaspoon pepper
1 1/2 teaspoon cinnamon
2 tablespoons sesame oil for frying
1/4 cup lemon juice

Bring 3 cups water to a boil with 1/8 teaspoon salt, add gizzards and simmer 50 minutes. Near the end of this time, bring another 3 cups water and 1/8 teaspoon salt to a boil and cook livers in it 3 minutes. Drain both, cut into 1/2-inch by 1/2-inch pieces, put into a bowl and mix with egg yolks and spices. Heat oil and fry the mixture about 4 minutes, sprinkle with lemon juice and serve.

Pork Jiao Zi Dumplings

Categories: Appetizers, Asian, Dryness Invading the Lungs, Large Intestine Dryness, Pork, Summerheat

jiaozi

Chinese Dumplings

1 large or 2 small zucchini, diced
8 oz. mushrooms, diced
1 green onion, cut fine, include the tops (leeks)
1-2 tsp grated ginger
toasted sesame oil
½ pound ground pork
Salt & pepper to taste
Wonton wrappers
Dipping Sauce
Tamari
White Rice Vinegar
Toasted Sesame Oil
Minced Garlic (to taste)
In a pan, brown ground pork in small amount of sesame oil and a little salt and
pepper. Add zucchini, mushrooms and ginger. Cook until veggies have
expressed water but are not mushy. Remove excess water. Add green onion and
leeks. Cook mixture a bit longer to soften onion slightly. Remove any more
water from pan.
Spoon a small amount (approx. 1 Tbsp) of mixture onto center of wonton
wrapper. Fold wonton wrap, brush with water and press to seal. Set aside on
waxed paper or a plate or tray (anything but paper). Be very careful during this
process to keep wontons as dry as possible.
When wontons are ready, transfer to cook in boiling water. Wontons are
finished cooking when they float. Remove and place into dish. Dip in sauce or
spoon sauce over dumplings. Top with sesame seed or gomasio.

By Jen Drews
TCM Analysis
Salt — cooling, descending, KD; simultaneously softens and tightens
Pepper– warming, LU, stimulates warming flow in body, diaphoretic, protects
from EPI, counters food poisoning and indigestion
Zucchini — cool, LU, overcomes summerheat, diuretic (especially with skin on)
CAUTION  can diminish MJ energy needed for digestion
Mushroom — cooling, sweet, aids in elimination of mucus from LU, antibiotic
properties, increases WBC and therefore immunity, promotes appetite
Green Onion– decreases blood pressure and cholesterol
Leeks — acrid, sour/astringent, LV; counteracts bleeding and diarrhea
(sweating?)
Ginger — Acrid, Warm; LU, SP, ST, releases exterior, warms the MJ, disperses LU
cold, adjusts ying and wei, reduces toxicity from other herbs
Pork — neutral, sweet, salty; KD, SP, ST, moistens dryness, nourishes yin
White Wine Vinegar — sour, bitter; LV, warming, coursing, astringent
Garlic — Acrid, warm, LI, LU, SP, ST; acrid/pungent, promotes circulation and
sweating, moves static blood and food, protects against EPI, eliminates worms,
bad bacteria, yeasts. Used for anything and everything.

Overall Analysis
This recipe includes a variety of flavors and is therefore quite versatile. The
most outstanding aspect of this recipe is that is very oriented to the LU and
exterior. The antibiotic and protective aspects of the dish make it ideal for
change of season illnesses. It can easily be altered to target more specific
diseases, like deeper yin vacuity, summerheat, or yang vacuity.

Shrimp with Goji Berries and Asparagus

Categories: Asian, Kidney Yin Vacuity, Liver Blood Vacuity, Liver Yin Vacuity, Seafood

Shrimp asparagus and bacon

Shrimp with Goji Berries and Asparagus
2 Tbsp goji berries
3 Tbsp rice wine
2 Tbsp sesame oil
½ piece ginger, minced
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 lb asparagus, cut into 1 inch pieces
2 teaspoons thickener (cornstarch, kudzu, etc.)
1 ½ Tbsp water
1 Tbsp soy sauce

Combine goji berries with the rice wine and marinate for 30 minutes. In a wok, heat 1 tablespoon sesame oil over medium-high heat then add ginger and garlic to wok and cook for a minute. Add shrimp to wok and stir fry for about 3 minutes or until cooked, when done set aside. In the empty wok add 1 tablespoon of sesame oil and stir fry the asparagus for about 3 minutes or until cooked. Add in the cooked shrimp and the goji berries plus 2 tablespoons of the goji berry liquid. In a small bowl mix the thickener with a small amount of cold water then add to stir fry. Season with soy sauce and serve over brown rice.

Serves 4.

By Kylie Roach

TCM ANALYSIS

Goji berry: Sweet, neutral. Nourishes LV and KD, moistens LU, nourishes xue.

Rice wine vinegar: warm, sour. Detoxifies, astringes, promotes movement of xue.

Sesame oil: slightly warm, sweet. Nourishes LV and KD, body tonic, blackens hair.

Ginger: pungent, warm. Disperses cold, warms interior and MJ.

Garlic: hot and pungent. Anti-viral/fungal, treat food and xue stagnation.

Shrimp: sweet. Goes to the LV, boosts KD yang.

Asparagus: sweet, slightly bitter, slightly warm. Nourishes yin, strengthens SP, tonifies Qi, resolves toxicity.

Soy sauce: cool, sweet, salty. Tonifies KD, cools, tonifies Qi.

The main focus of this dish is LV and KD yin and xue. The main components of shrimp, goji berries and asparagus nourish both yin and xue while supporting the LV and KD.
Adapted from Modern Wisdom, Ancient Kitchen.

Lemon Chicken Tagine

Categories: Blood Vacuity, Chicken, Liver Overacting on Spleen, Mediterranean, Qi Vacuity

chicken-tagine-with-preserved-lemons1

Lemon Chicken Tagine

Preparation time: 10 mins
Cooking time: 90 mins
Serves: 4-8

Ingredients
4 onions
2 lemons
½ teaspoon cumin
1 teaspoon five spice
Few small pieces cinnamon bark
Pinch saffron
Handful fresh parsley- chopped
Handful fresh coriander- chopped
8 pieces chicken (wings or legs)
Handful green olives

Method
Slice the onions in rings and the lemons into eighths. Lay half of them in an ovenproof dish and sit 4 of the chicken pieces on top. Sprinkle with half the herbs and spices. Repeat the process to make a two- layered dish. Cover the dish and cook in the oven for 1-½ hours at 375°. Towards the end scatter the olives on top.

Chicken warms the body and strengthens the qi and blood.
Herbs and spices add warmth and movement, as does the onion.
Lemon provides a counterbalance, regenerating fluids, harmonizing the stomach and benefits the liver while it helps the absorption of nutrients from the chicken
Olives clear heat and toxins from dysentery and promotes the productions of body fluids benefiting dehydration
Cinnamon is warming and invigorates yang

Earth Builder and Regulator

Categories: Fish, Qi Stagnation in Middle jiao, Spleen Qi Vacuity, Stomach Food Retention

halibut

Halibut and Broccoli

Earth Builder and Regulator

1 C Rice
¼ C Sprouted Barley
2 C Broccoli
1 Lb Halibut
1 T Fennel Seeds
1 T Black Pepper

Serves about 2

Pour 2.5 C of water into a large pot with the Rice and Sprouted Barely. Bring the water to a boil and then down to a simmer for about 30-45 minutes (or until the water is soaked up). Set over to the side.

Grind or smash up the Fennel Seeds and Black pepper together in a grinder or herb mortar. Rub all of the spice over the Halibut. Wash the Broccoli.

Heat up some oil of choice in a pan. Place the Halibut in the pan. Let the first side of the Halibut cook for about 5 minutes and then flip over. Let the halibut cook for about 3 minutes then put in the Broccoli. Let the Halibut and Broccoli cook for about 1 more minute and then put on plates.

Serve up the Rice and Sprouted Barely mix and Enjoy!

TCM Analysis
Rice: Sweet, Neutral; SP, ST; Supplements SP and ST, Generates and preserves body fluids; Poor digestion, loose stool, diarrhea, General xu
Sprouted Barely: Sweet, Salty, Cold; ST; Promotes Digestion; Food Stagnation
Broccoli: Sweet, Sl. Bitter, Acrid, Cool; SP, LV; Strengthens SP, Clears heat; Poor Digestion, Inflammation
Halibut: Sweet, Neutral; SP, ST; Strengthen SP and ST; MJ xu
Fennel Seed: Pungent, Warm; SP, ST, LV, KD; Harmonize ST; Stomachache, Abdominal Discomfort
Black Pepper: Pungent, Warm; ST, LI; Warm MJ, Descend ST Qi; Abdominal Pain, Vomiting

Overall Intended Actions
Strengthen and supplement SP and ST Qi to help digestion, move out food stagnation and relieve any abdominal discomfort accompanied with eating and/or stuck food. As listed above the Rice, Sprouted Barely, Broccoli, and Halibut are going to strengthen the ST and SP, aid in digestion, and generate fluids to assist in the proper downward flow (Broccoli’s bitterness will help with that). Fennel Seed and Black Pepper are going to warm and harmonize the MJ and help with rotting and ripening and moving everything along.

Baked Chicken Supreme

Categories: Blood Vacuity, Chicken, Qi Stagnation in Middle jiao, Qi Vacuity

BakedChickenProductImage

Baked Chicken Supreme

Serves 4
Ingredients
1 chicken, skinned and cut into pieces
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 cup scallions, chopped
1 cup GF chicken stock
1 teaspoon tarragon
1/2 cup butter
2 tomatoes, cut into wedges
1 teaspoon paprika
1 tsp salt
Directions
Sprinkle chicken with garlic and paprika and brown on in 1/4 cup of butter. Remove from pan. Add rest of butter and saute mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender.
Served over rice.
Overall Action: Supports and nourishes both the Spleen and the Stomach, esp. Qi and Blood!
Several ingredients are warming and/or tonifying, esp. the chicken and the rice. The rest compliment the dish by helping with weakened digestion and move the stuck qi and phlegm that might have accumulated due to the vacuity.

chicken (Warming, Sweet, Supplements Blood and Qi)
green pepper (Cooling, Sl. Acrid, Bitter, Moves Qi and Blood)
garlic (Warming to Hot, Acrid, Moves Qi, Loosens Phlegm)
scallions (Warming, Acrid, Disperses Qi)
chicken stock (Warming, Salty, Supplements Qi and Blood)
tarragon (Warming, Bitter, Sl. Acrid, Simulates digestion)
butter (Neutral to Cool, Sweet, Fatty, Supplements Blood, Qi, and moistens)
tomatoes (Cooling to Cold, Sweet, Sour, Supports Liver and Yin)
paprika (Warming, Bitter, Sl. Sweet, Stimulates digestion)
salt (Cooling, Salty, Anti-inflammatory, softens)

rice (Neutral to Warming, Sweet, Supplements Qi, strengthens central burner)

Five-Spice Powder Chicken

Categories: Chicken, Cold in the Middle Jiao, Liver Qi Stagnation, Qi Stagnation in Middle jiao, Spleen Qi Vacuity, Stomach Cold

Five-Spice-Maple-Chicken-Roasted_thumb

Five-Spice Powder Chicken

6 servings

1 large piece (0.15 ounces or 4 grams) dried tangerine peel (chen pi), or 1 tablespoon of shredded pieces (optional if unavailable)
2 cloves garlic, peeled and minced
1 (1-inch) piece fresh ginger, peeled and minced
Juice of 1/2 lemon
1 teaspoon Chinese five-spice powder (wu xiang fen)
1/4 teaspoon Sichuan peppercorns or other kind of pepper
2 tablespoons vegetable oil
2 tablespoons dark sesame oil
1/2 teaspoon salt
2 tablespoons brown sesame seeds
1 (4- to 5-pound) roasting chicken, giblets removed

Preheat oven to 450 degrees.

Soak the dried tangerine peel in warm water until soft, about 15 minutes. Remove from water. If necessary, scrape off the white pith and cut into small pieces. (Some herb shops sell tangerine peel already shredded and depithed, in which case you skip this step.)

In a food processor, whir together tangerine peel, garlic, ginger, lemon juice, five-spice powder, peppercorns, vegetable oil, sesame oil and salt until it is the consistency of a paste.

Stir the sesame seeds into the paste.

Wash the chicken, pat dry and evenly coat the exterior and interior of the chicken with the tangerine peel paste.

Place the chicken on a rack in a baking pan and roast for 20 minutes.

Lower heat to 375 degrees and roast for about another 50 minutes until the leg bone rotates easily in its socket and juices run clear rather than pink when you tip them out of the cavity of the bird.

Remove the chicken from the oven and let it rest for 5 minutes before carving.

 

TCM

Especially good for people with a tendency toward stomach distress (such as bloating, gas or poor appetite), fatigue (perhaps due to chronic stress) and aches and pains or low pain tolerance due to cold and stagnation in the middle jiao.

Tangerine Peel-acrid, bitter, warm; SP/LU; regulate qi, harmonize, dry damp, transform phlegm
Garlic-hot, acrid; anti-bacterial, anti-viral, anti-fungal, detoxify meat and seafood, kill worms, remove stagnant food and blood, reduce abscesses, warm yang, dispel cold; CONTRAINDICATED in hot or dry eye DOs, mouth sores, tongue ulcers
Ginger-pungent, warm; LU/SP/ST; disperse exterior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Lemon-slightly cold, very sour; ST/LV/LU; clear heat, quench thirst, harmonize stomach and relive cough
Five Spice Powder-warming; contains each of the five flavors: sour, bitter, sweet, pungent and salty; mixture of star anise, Sichuan pepper, fennel, cloves and cinnamon (sometimes also star anise, licorice root, and/or ground ginger)
Sichuan Pepper-pungent, hot SP/ST; warm MJ, relieve pain and diarrhea from excess cold, descend ST qi, expel damp and cold, combat intestinal parasites
Vegetable Oil-moistening
Sesame Oil-cool, sweet; LI/LV/KD; down bearing, moisten intestines, laxative, detoxifies, raise unsaturated fatty acids, lecithin and vitamin E, treats dryness in intestines, constipation, digestive obstructions, blood and qi vacuity of LV and KD, weakness in muscles, skins and bones; CONTRAINDICATED in excess conditions, weakens SP pancreas network, can cause diarrhea
Salt-salty, cold; KD; clear heat, cool blood, ease bowel movements, nourish KD
Sesame Seeds-slightly warm, sweet; nourish LV & KD, lubricate intestines, blacken gray hair, tonify body overall, benefit skin; grinding recommended because tough cell wall makes it undigestable whole
Chicken-sweet, warm; SP/ST/KD; supplement qi, nourish blood, consolidate KD, boost wei qi