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Chai

Categories: Asian, Beverages, Qi Stagnation, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold, Vegetarian

chai-tea

CHAI TEA

makes 2 quarts

Ingredients:

2 qts water

2 cinnamon sticks

¼ c green cardamom pods

1 heaping tsp black peppercorns

½ heaping tsp whole cloves

Several slices of fresh ginger

1-2 black teabags (I like Darjeeling or Earl Gray)

Honey

Goat’s Milk

nutmeg

1) Combine all ingredients except for the tea bags; bring to boil, reduce heat, and simmer, covered, for 45 min.  Add the tea bags and continue to simmer for another 10-15 min.  Strain into a container to store.

2) To serve, reheat a desired amount and add honey and goat’s milk to taste; grate nutmeg over the top.

Variations:

Experiment by adding other dried herbs like dried tangerine peel or dried coconut.

You can substitute soy milk, rice milk, or almond milk for the goat’s milk.

TCM ANALYSIS

Qi Stagnation with Cold in the Middle Jiao

Cinnamon:  Hot, acrid, and sweet; HT, LV, KD, SP; strengthens stomach, warms body.

Cardamom:  Warm, acrid; KD, SP; aids digestion, warms and resolves dampness, regulates Qi, stops

nausea and vomiting.

Black Peppercorns:  Hot, acrid; ST, LI; warms body, aids digestion

Cloves:  Warm, acrid; KD, SP, ST; warms body, reverses rebellious Qi.

Ginger:  Warm, acrid; LU, SP, ST; releases exterior Wind Cold, stops nausea/vomiting

Black Tea:  Cool, bitter, sweet; clears the head, resolves phlegm, promotes digestion and urination

Honey:  Warm, sweet; LU, SP, ST; lubricates dryness, strengthens digestion

Goat’s Milk:  Neutral, sweet; strengthens, nourishes Qi and Blood, lubricates dryness

This recipe contains very warming and moving herbs that promote good digestion.  Goat’s Milk is

the traditional ingredient in this drink and even though it can be considered an acquired taste, in a

small amount, it works to tonify Qi and Blood.   Goat’s Milk is also much easier to digest than Cow’s

milk.  It can be used for indigestion, fatigue after meals, nausea, vomiting, and diarrhea.

Grilled Shrimp with a Chile Dressing

Categories: Kidney Yang Vacuity, Stomach Cold

Grilled Shrimp with a Chile Dressing
Six Servings

-2 lbs large shrimp (16-20 per lb), shelled and deveined (or tempeh if vegetarian)
-6 cloves of garlic, peeled and smashed
-3 small, fresh red Thai chiles, ends trimmed, seeds removed, and cut into thin slices
-1/4 cup rice wine or sake
-1 1/2 tsp toasted sesame oil
-6 skewers for grilling

Chile Dressing:
*3-4 small, fresh red Thai chiles or cherry peppers
*1/2 cup clear rice vinegar
*1/4 cup virgin olive oil
*1 1/2 tsp toasted sesame oil
*1/2 tsp salt

1. Using a sharp knife, cut along the back of the shrimp to butterfly them. Place them in a bowl.

2. Add the garlic, chiles, rice wine or sake, and sesame oil to the shrimp. Toss lightly, cover with a plastic wrap and let the shrimp marinate for at least 3 hours at room temperature or overnight in the refrigerator. Before grilling, thread the shrimp loosely through the skewers so that they lie flat.

3. Meanwhile, prepare the Chile Dressing. Trim the ends and stems from the chiles, remove the seeds and coarsely chop by hand or in a food processor, pulsing the machine by turning it on and off. Place the chopped chiles in a clean jar and add the vinegar, olive oil, sesame oil and salt. Seal tightly and shake the dressing. Store at room temperature for several hours or overnight before using it.

4. Prepare a medium-hot fire for grilling and place the grill 3 inches above the coals. Arrange the shrimp on the grill and cook for about 5-7 minutes on each side or until cooked through, basting with the marinade.

5. Remove the cooked shrimp from the skewers, put them in a serving bowl and toss with the chile dressing or serve the dressing on the side for dipping.

TCM Theory:
Shrimp: warm, sweet, KD, LV
Garlic: warm (when cooked), acrid, sweet (when cooked), LU, ST, SP
Thai Chiles: hot, acrid, ST, SP, HT
Rice Wine: warm, acrid, sweet, bitter, HT, LV, LU, ST
Toasted Sesame Oil: cool, sweet, LI, LV, KD
Rice Vinegar: warm, sour, bitter, ST, LV
Salt: cold, salty, ST, KD, SI, LI

Overall Effect of Ingredients:
Warms the KD and the middle burner, tonifies KD yang

Chinese Cinnamon Barley Soup

Categories: Kidney Yang Vacuity, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity, Stomach Cold

Chinese Cinnamon Barley Soup
six servings

*8 whole scallions, ends trimmed, cut into 1.5 inch sections and smashed lightly with the flat side of a knife
*8 cloves garlic, smashed lightly
*8 slices of ginger, about the size of a quarter, smashed lightly
*2 sticks of cinnamon
*1 tsp anise seeds
*1/2 cup soy sauce (or tamari sauce if wheat sensitive)
*1/2 cup rice wine or sake
*7 cups water
-2 lbs chuck or beef stew meat, cut into 1.5 inch cubes (or adzuki beans with tempeh if vegetarian)
-1 cup barley
-1 1/2 lbs spinach, trimmed, rinsed and drained
-3 TBS minced scallions, white part only

1. Place the starred ingredients in a large pot or casserole dish. Bring to a boil.

2. Add the beef and barley, and boil again. Reduce the heat to low, cover and simmer, skimming the surface to remove impurities and fat. Cook for 1 1/2 hours, until the beef is very tender. Scoop out the ginger slices, cinnamon sticks, and anise seeds, and discard.

3. Add the spinach to the beef, cover, and heat till boiling. Ladle the meat with broth and spinach into serving bowls, sprinkling the top with scallions. Serve immediately.

TCM Theory:
Scallions: warm, acrid, LU, ST
Garlic: warm (when cooked), acrid, sweet (when cooked), LU, ST, SP
Ginger: warm, acrid, LU, ST, SP
Cinnamon: warm to hot, acrid, ST, SP, LV, KD
Soy Sauce: cold, salty & sweet, SP, ST, KD
Rice Wine: warm, acrid, sweet, bitter, HT, LV, LU, ST
Beef: warm, neutral, sweet, SP, ST, KD
Barley: cool, salty, sweet, SP, ST
Spinach: cool, sweet, ST, LV, LI, SI

Overall Effect of Ingredients:
Warms the KD and the middle burner, tonifies KD yang

Sweet Potato Soup

Categories: Large Intestine Fluid Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold, Stomach Food Retention

Sweet Potato Soup
(8 servings)

1 ½ pounds sweet potatoes
3 cups chicken stock
1 head garlic, peeled
1 tbsp vegetable oil
1 ½ tbsp curry powder
2 tsp minced ginger
1 cup cream (or nonfat evaporated milk)

1. Preheat the oven to 350 degrees. Rinse the potatoes and roast them in the oven for 40 minutes or until tender.
2. Bring the stock to a boil and blanch the garlic for 5 minutes; remove garlic from the stock with a slotted spoon.
3. Scoop the potato pulp out of the skins. Puree the potato and garlic cloves. Combine with stock.
4. Heat oil in a saucepan and sauté the curry powder until aromatic, about 2 minutes. Add the curry and ginger to the soup and simmer for 15 minutes (the soup may be held at this point, and refrigerated or frozen until ready to serve).
5. Add the cream or evaporated milk and simmer a few minutes until hot. Serve.

Analysis:
The sweet potatoes are neutral and sweet, strengthen SP and ST, tonify qi and blood, clear heat, and detoxify. Chicken stock is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Garlic is hot and acrid, it detoxifies, removes stagnant food and blood, aids vomiting and diarrhea. Vegetable oil seems neutral and lubricating. Curry ???? Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Cream/milk is sweet and neutral, supplements qi, nourishes blood, and moistens dryness.
Overall, the recipe is warm and sweet, nourishing to the ST and SP, yet moving and detoxifying. The soup tastes rich, but is soothing to the ST and can be especially good if the patient has overeaten the night before. It aids retention of food in the ST and symptoms of indigestion.

Beef Essence

Categories: Kidney Qi Vacuity, Kidney Yang Vacuity, Liver Blood Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Beef Essence
(2-4 servings)

1 pound lean beef, cut into thin strips
5 slices fresh ginger
¼ cup rice wine
5 ½ cups water

1. Place the beef and ginger in a pot with a tight-fitting lid. Add the wine and the water and bring it to a simmer. Do not let it boil.
2. Cook over low heat for 2 hours, adding water if necessary. Cover and continue cooking another 2 hours over low heat or until broth is flavorful.
3. Strain and discard the beef. Serve the soup flavored with desired seasonings to taste.

Analysis:
Beef is sweet and warm, it supplements SP and ST, nourishes qi and blood, and strengthens tendon and bone. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Rice wine is warm, pungent and sweet; it promotes circulation.

Overall, this dish is warm and sweet, nourishing the SP, ST and blood. It provides a boost of energy, and is especially good for someone who is ill and has little appetite.

Note:  Tonifies Kidney Qi and Yang as well.

Split Pea and Barley Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Split Pea and Barley Soup (serves six)

14 cups of water
1 pound green split peas
½ cup barley, rinsed in a strainer
1 TBL olive oil
1 bay leaf
2 TBLS unsalted butter
2 medium onions, diced
4 garlic cloves, minced
2 carrots finely diced
1 celery rib, finely diced
1 tsp fresh thyme, or ½ tsp dried
1 tsp salt
Freshly ground black pepper to taste

Instructions

  • In a large stockpot combine water, split peas, barley, olive oil and bay leaf. Bring to a boil, stirring occasionally. Then reduce heat to lively simmer. Cook the soup, continuing to stir periodically for 30 minutes.
  • Meanwhile, melt butter in a medium-size skillet over medium heat.  Add onions and garlic.  Sauté until the onions are golden brown.
  • Stir the onions into the soup along with the carrots, celery, thyme, salt and pepper.
  • Cook, now stirring frequently to prevent the soup from sticking as it thickens, for 30 more minutes. The soup is ready when the peas have almost totally dissolved and the barley and vegetables are tender. The soup will thicken as it cools in the serving bowls, so thin with more water if necessary.

Comments: This recipe uses great ingredients for the SP.  They are cooked well, making it easier for the Spleen to digest. It also offers warming spices to help warm the middle jiao and encourage Sp Qi. Barley is a particularly good grain for strengthening the SP and ST and also helps to leach out dampness. Carrots are also nice for the SP and help drain dampness

Oven Roasted Carrots with Mideast Spice Blend

Categories: Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Siri Michel

Earth Imbalance – Spleen Qi Deficiency; Spleen Yang Deficiency

Oven Roasted Carrots with Mideast Spice Blend (Serves 4 as a side dish)

Ingredients

  • 1 lb carrots – cut on diagonal into ½ inch thick pieces
  • 1 – 2 T olive oil
  • 1.5 to 2 tsp cumin (optional 1/2 – 1 tsp whole cumin)
  • 1/8 to ¼ tsp cinnamon
  • 1/8 to ¼ tsp cayenne
  • ½ tsp kosher or sea salt
  • black pepper to taste

 

Directions

  1. Preheat oven to 400 degrees.
  2. Place sliced carrots in a large bowl. Drizzle the olive oil over them. Toss carrots to coat.
  3. Sprinkle spices over carrots. Toss well to coat.
  4. Spread carrots in a single layer on a baking sheet.
  5. Roast until tender and lightly caramelized, turning once at midpoint. Approximately 30 – 45 minutes or
  6. until done.
  7. Salt and pepper are to taste. All spices can be increased or decreased.

NOTE: For Spleen Yang Deficiency, pan roast carrots in a skillet until slightly caramelized and medium soft. Add a couple tablespoons of water, cover and steam for a few minutes until carrots are soft. This will make them easier to digest.

 

TCM properties

Ingredient: Taste, Temp, Organs; Function

Carrots: Neutral to sl. warm, sweet,

pungent; LU, SP, HRT, KD, LVR; Strengthens all internal organs; detoxifies; lubricates intestines, promotes digestion, strengthen Spleen/Lung, benefits eyes.

Olive Oil: Neutral, sweet; LVR, GB Nourish yin and fluids; lubricate intestines

Cumin: Warm, pungent; LU, LI Warms the center, promotes digestion.

Cinnamon: Hot, pungent, sweet; SP, KD, UB; Supplements source yang; warms Spleen & stomach; eliminates accumulation and chill; frees the flow of blood; stops pain.

Cayenne: Hot, pungent; SP, ST Dispels cold; fortifies the Stomach; quickens the blood and moves qi; treats indigestion, loss of appetite, and wind damp cold bi syndrome.

Kosher or Sea Salt: Cold, salty, sl. sweet; KD, UB Harmonize and promote digestion; in small amounts - strengthens Kidney, fortifies bones, tendons and teeth; brightens eyes; detoxifies.

Black Pepper: Hot, pungent; ST, LI Warms the center and descends qi; disperses phlegm and resolves toxins; promotes digestion and resolves food accumulations

 

Vegetable substitutions – Consider doing a mix of vegetables.

  • Sweet potatoes – warm, sweet
  • Cauliflower – neutral, sweet
  • Squash – slightly cool, sweet
  • Parsnips – warm, sweet, bitter
  • Potatoes – neutral, sweet
  • Broccoli – cool, sweet, sl. bitter

 

Harvest Pumpkin Soup

Categories: Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth-spleen qi/yang xu

Frances Norris

Harvest Pumpkin Soup

Martha Stewart

Ingredients

1 small pumpkin, halved, seeds and stringy fibers put aside-cool, sweet, dispels damp

6 tbsp. unsalted butter- sweet, neutral, supplements qi

3 cups chicken stock-sweet, warm, supplements qi

3 cups water

1 sprig fresh thyme

1 small parsnip, peeled and coarsely chopped-warm, pungent, dispels dampness

1 small Yukon gold potato, peeled and coarsely chopped-cool, sweet, strengthens SP, harmonizes ST

2 small shallots, minced-warm, pungent

½ cup dry white wine-pungent, sweet, warm, expels cold

3 tbsp. heavy cream-sweet, neutral, supplements qi

1 tsp. packed light-brown sugar-sweet, warm, supplements MJ

2 tsp. coarse salt-salty, cold, nourishes KD

Freshly ground pepper to taste-pungent, warm, warms the MJ, expels damp and cold

Directions

1. Preheat oven to 400, place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 min. Scoop out flesh, and puree in a food processor.

2. Melt 1 tbsp. butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 min. Add stock, water, and thyme, and bring to a gentle simmer.

Cook for 9 to 10 min.

3. Meanwhile, melt remaining 5 tbsp. butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 min. Add shallots, and cook until soft, about 4 min. Add wine, and cook until liquid has reduced by half.

4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

5. Puree in a food processor in small batches until smooth. Heat soup in a saucepan over medium-
high heat. Stir in cream, sugar, salt, and pepper, and serve.

Brown Rice Congee with Shiitake Mushrooms and Greens

Categories: Spleen Qi Vacuity, Stomach Cold

Brown Rice Congee with Shiitake Mushrooms and Greens

SP QI XU - Nina Gaglio

Serves 4

1 teaspoon vegetable oil

2 garlic cloves, thinly sliced

1-inch piece ginger, thinly sliced

1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)

1 cup long-grain brown rice, rinsed and drained

9 cups water

4 ounces greens, thinly sliced (can use kale, Chinese broccoli, broccoli raab, broccolini.

1 teaspoon soy sauce.

Brown Rice- Sweet, Sl. Warm, SP, ST. Supplements qi, soothes stomach, drains damp.

Shitake (Mushroom) – Sweet, Neutral, LU, SP. Supplements spleen and stomach, rectifies qi, transforms phlegm, boosts wei qi.

Broccoli- Sweet, Sl Bitter, Acrid, Cool, SP, LV. Strengthens spleen, clears heat, promotes urination, nourishes liver blood.

Ginger-Warm,Acrid, LU, SP, KD. Release exterior WC, stop nausea/vomiting, reduce inflammation, detoxify.

Garlic- Hot, Acrid, LU, SP, ST. Detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscess, dispels cold.

Vegetable oil– Sweet, Neutral, nourish blood and yin.

Water-Nourish fluids.

Overall, this dish warms the stomach and strengthens the spleen, nourishes yin and fluids and supplements qi. (Recipe modified from The Kitchn.com)

Roasted Squash and Turkey Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Earth

Roasted Squash and Turkey Soup

Servings: 4 large or 8 small

Prep time: 10 minutes

Cooking time:40 minutes

Prelude: Squash has recently become known as one of the healthiest veggies and its benefits include high fiber and a good profile of antioxidants. In this soup we pair the butternut variety with a host of spices and turkey to create an awesome flavor blend that you’re sure to enjoy.

Ingredient energetics:

5 cups butternut squash – benefit the earth, spleen, stomach and tonifiy the middle jiao

1 cup Onion: moves and aids in detoxification, also warming.

1 tablespoon ginger root – warms the middle iao and unblocks channels

1 tablespoon fresh garlic — warming acrid benefits middle jiao, resolves toxins.

1 teaspoon ground cinnamon – warming to dispel cold, promotes circulation and invigorates yang

1 teaspoon cumin – warming, benefits the liver, anti inflamatory

½ teaspoon Nutmeg: warming & moving

Ingredients:

1 tablespoon coconut oil or butter

5 cups butternut squash (peeled and rough chopped)

1 cup onion (rough chopped)

1 tablespoon ginger root – warms the middle jiao and unblocks channels

1 tablespoon fresh garlic

1 teaspoon ground cinnamon

1 teaspoon cumin

½ teaspoon nutmeg

5 cups vegetable stock

1 cup water

Soup Garnish

1 lb 10 oz (740 g) ground turkey

2 teaspoons salt

½ teaspoon pepper

Olive oil cooking spray

¼ cup cilantro (chopped)

Instructions:

Soup Base

Preheat a large pot on medium-high heat. Add 1 tablespoon of oil and then the squash and sauté until lightly browned.

Add onion, ginger, garlic, cinnamon, cumin, nutmeg and 2 tablespoons of stock, and sauté for 2 minutes more, stirring constantly.

Add the remaining vegetable stock and water to the pot and bring to a boil. Cover, reduce the heat and

simmer until squash is soft (approximately 30 minutes). **Tip: You can prep the garnish while the base is cooking.

Let mixture cool for a few minutes. Puree with a blender or food processor until smooth and then pour back into the pot. Remove from heat.

Soup Garnish

Season the turkey with salt and pepper.

Preheat a large nonstick frying pan on medium heat. Lightly coat with spray and sauté turkey until lightly browned and completely cooked. Remove from the pan and set aside. ** Tip: Sauté in smaller batches and re-spray the pan if needed.

Add the cooked turkey and chopped cilantro to the soup base. Reheat and serve immediately or portion the soup into storage containers.

**Tip: To maintain the tenderness of the meat avoid bringing the soup to a boil after the meat has been added.