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Steak Stir-Fry

Categories: Spleen Damp Cold, Spleen Qi Collapsing & Sinking, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Steak Stir-Fry
Prep: 20 minutes Marinate: 15 minutes
Cook: 17 minutes Makes: 4 servings

1/2 lb skirt steak
2 garlic cloves
3 TBS lime juice
1 tsp olive oil
3 bell peppers
1 onion
2 1/2 cups diagonally cut asparagus
1 TBS grated peeled fresh ginger
1 TBS low-sodium soy sauce
2 tsp toasted sesame oil
2 cups cooked brown rice
1/2 cup chopped fresh cilantro
2 TBS chopped cashews

Cut 1/2 lb skirt steak crosswise into 1/4 thick strips. Toss together with 2 garlic cloves, finely chopped, and 2 TBS lime juice; marinate the steak for 15 minutes. Heat 1/2 tsp olive oil in a wok or nonstick skillet over medium-high heat. Cook the steak with the marinade, stirring constantly, for 2-3 minutes or until medium-rare; transfer with slotted spoon to a large bowl and set aside. Add 3 bell peppers, slice and 1 onion, sliced to the wok; cook, stirring, for about 7 minutes or until just tender. Transfer the pepper and onion mixture to a bowl with the steak. Add 1/2 tsp olive oil and 2 1/2 cups diagonally cut asparagus to wok; cook, stirring for about 4 minutes or until tender. Put the pepper, onion and steak mixture back into the wok. Add 1 TBS grated peeled fresh ginger, 1 TBS low-sodium soy sauce, 2 tsp toasted sesame oil and 1 TBS lime juice to wok; cook, stirring, for about 2 minutes or until heated through. Add 2 cups cooked brown rice to the wok; heat for 2 minutes. Divide the stir-fry among 4 plates, and distribute 1/2 cup chopped fresh cilantro and 2 TBS chopped cashews evenly on top; serve.

Skirt Steak: sweet, neutral supplements qi & blood, strengthens yang
Garlic Cloves: warm, acrid, sweet, moves qi, warms MJ, dispels cold
Lime Juice: cool, sour, expels heat
Bell Peppers: sweet, acrid, bitter moves qi & blood
Onion: warm, acrid, sweet, regulates qi, drives out cold
Olive Oil: cool ,sweet, fatty, moistens
Asparagus: sweet bitter sl. warm, strengthens SP
Ginger: warm, acrid, sweet, strengthens MJ
Soy Sauce: cold, salty, sweet, harmonizes MJ
Toasted Sesame Oil: warm, sweet, moistens intestines
Brown Rice: neutral, sweet, supplements qi & blood
Cilantro: neutral, acrid stimulates digestion
Cashews: sweet, strengthens ST and intestines

This recipe is warm overall with some touches of coolness for balance. The main ingredients steak, garlic, onion, asparagus and peppers tonify yang and strengthen MJ.

Hong Dou Tang (Red Bean Soup)

Categories: Blood Stasis, Spleen Damp Cold, Spleen Qi Vacuity, Stomach Cold

Hong Dou Tang (Red Bean Soup)
via China

Treatment Principle: strengthens SP, regulates qi, dispels Phlegm, drains Damp, promotes urination.

Serves 4

Ingredients
2/3 cup dried azuki beans
1/2 dried tangerine peel (chen pi) torn into pieces
3/4 cup of brown sugar or Chinese hong tang

Soak the azuki beans overnight in 4 cups of water.

Bring to a boil, reduce to medium low, add the tangerine peel, cover the pan and cook for 30 minutes. Add a further 4 cups of water and bring back to a boil. Reduce the heat to low and cook for a further 30 minutes.

To test to see if they are ready, press one bean between the fingers. It should crush without any effort. If it is still hard, cook for another 15 to 20 minutes, then check again.
Add half of the sugar to the pan containing the beans and stir gently continuing to add more sugar until it is sweet to your taste. Simmer for a few minutes longer.

Serve hot.

Azuki Beans: sweet sour neutral HT SP SI
Actions: strengthens the SP, promotes urination, and eliminates stagnant Blood.
Indications: SP deficiency edema, Damp and Damp Heat painful urination, diarrhea, leucorrhea, intestinal abscess, hemorrhoids, bleeding from the bowel.

Brown Sugar: sweet warm SP ST LV
Actions: supplements middle jiao, expels cold, invigorates blood, moves LV qi.
Indications: middle jiao deficiency cold, menstrual cramps, post childbirth recovery.

Chen Pi: acrid, bitter, warm, aromatic LU SP ST
Actions: regulates the qi, adjusts the middle, and relieves the diaphragm, dries dampness and transforms phlegm, prevents stagnation.
Indications: epigastric or abdominal distention, fullness, bloating, belching, nausea and vomiting, damp turbidity obstructing the middle with a stifling sensation in the chest, loss of appetite, fatigue, loose stools, thick greasy tongue coat.

Red Bean Soup (composite): aromatic sweet sour warm HT SP ST LV LU SI
Actions: adjusts and supplements middle jiao, promotes urination, invigorates Blood and eliminates stagnant Blood, expels cold, regulates and moves the qi, dries dampness and transforms phlegm.
Indications: SP deficiency edema, middle jiao deficiency cold, epigastric or abdominal distention, fullness, bloating, belching, nausea and vomiting, damp turbidity obstructing the middle with a stifling sensation in the chest, loss of appetite, fatigue, loose stools, thick greasy tongue coat.

Steamed Pumpkin with Gingered Honey

Categories: Spleen Qi Vacuity, Stomach Cold

Steamed Pumpkin with Gingered Honey
Pumpkin is a sweet warming food that benefits spleen-pancreas and stomach

2 # pumpkin, cut into cubes
½ cup honey
¼ tsp sesame oil
2 T slivered Ginger
Sesame seeds for garnish

Steam pumpkin until tender
Heat honey, oil and ginger, simmer for 5 — 10 minutes
Drizzle syrup over pumpkin and sprinkle with sesame seeds.
Serves 6

Ingredient Analysis
Pumpkin — Sweet, warm — supplements the Spleen, Stomach, and Pancreas.
Honey — Sweet, neutral. Nourishes middle jiao
Ginger — Warm, acrid. Warms the middle
Sesame — Sweet, Neutral. Moistens dryness from yin xu. Nourishes LV and KD

Baked Oatmeal

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

Baked Oatmeal
In the early Fall when the weather first starts to get cooler, pop this recipe into the oven as soon as you wake up and get ready while it is cooking. You will be rewarded with a wonderful, nourishing dish before a busy day!

Ingredients:
• 2 cups uncooked quick-cooking oats
• 1/2 cup packed brown sugar
• 1/3 cup raisins
• 1 tablespoon chopped walnuts
• 1 teaspoon baking powder
• 1 1/2 cups fat-free milk
• 1/2 cup applesauce
• 2 tablespoons butter, melted
• 1 large egg, beaten
• Cooking spray
Preparation:
Preheat oven to 375°.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm. Serves 4.
Cooking Light, OCTOBER 2003

Oats: sweet, warm, Supplements xu
Brown Sugar: sweet, warm, Supplements MJ, Descends ST qi
Raisins: warm, sweet, Supplements Blood & Qi
Walnuts: sweet, warm, Tonifies KD, LU, Lubricates LI
Milk: sweet, neutral, Supplements Qi, Nourishes Blood
Applesauce: sweet, sour, cool, Supplements LU, SP, ST
Butter: neutral, sweet, Supplements Blood & Qi
Egg: sweet, neutral, Nourishes Yin and Blood, Supplements SP & ST

This recipe strongly tonifies and warms the Spleen and Stomach. Almost every ingredient benefits and nourishes the MJ.

Arugula, Fennel and Dried Plum Salad

Categories: Large Intestine Fluid Vacuity, Liver Qi Stagnation, Stomach Cold, Urinary Bladder Damp Heat

Arugula, Fennel and Dried Plum Salad

SERVES: 6

1/4 cup pine nuts
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
1 small head of radicchio, leaves torn into 2-inch pieces
1 bunch of arugula (4 ounces)
1 small fennel bulb-halved lengthwise, cored and sliced paper thin crosswise
1 cup pitted dried plums (prunes), quartered
3 ounces fresh goat cheese, crumbled (optional)

In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes; transfer to a plate to cool.
In a small bowl, whisk the balsamic and red wine vinegars with the olive oil; season with salt and pepper.
In a large bowl, toss the radicchio with the arugula, fennel, dried plums and pine nuts. Add the vinaigrette and toss. Transfer the salad to a platter, scatter the goat cheese on top and serve.

Arugula and Radicchio: sweet, bitter, cold. Enter the Lung, Stomach, and UB. These are both similar to lettuce, but are more bitter in flavor, and therefore more draining. They promote urination and clear heat.
Pine Nuts:
Fennel: While fennel seed is acrid and warm, the fresh part of this plant has a milder quality. Harmonizes the Stomach and relieves abdominal discomfort.
Vinegar: sour, warm, slightly bitter. Invigorates and clears toxins while astringing.
Plums: sweet, sour, warm, and astringent. Soothes the Liver and stops diarrhea.

The main ingredients, arugula and radicchio, focus on draining and clearing heat. The remaining ingredients harmonize and astringe to protect the yin. The plums are particularly useful when damp-heat in the lower Jiao is also causing diarrhea.

Champion Chicken with Goji Berries

Categories: Kidney Qi Vacuity, Liver Blood Vacuity, Liver Qi Stagnation, Stomach Cold

Champion Chicken with Goji Berries 4 servings

2 tablespoons vegetable oil, such as canola or olive
2 cloves garlic, peeled and minced
1 (1/2- to 1-inch) piece fresh ginger, peeled and minced
1 roasting chicken, skinned and cut up, or 3 to 4 pounds of skinless legs and/or breasts
2 medium-sized green onions, chopped into 1/2-inch pieces, roots and tough tips discarded
3-4 tablespoons rice wine or dry sherry
2 tablespoons soy sauce, or to taste
2 tablespoons (30 grams) goji berries (gou qi zi)
1 1/2 cups water or vegetable or chicken stock
1 teaspoon dark sesame oil

Heat oil in a pan, then add garlic and ginger and cook until garlic is golden (about 5 minutes.

Place chicken, garlic, ginger, green onion, wine, soy sauce, goji berries and water in a pot.

Bring mixture to a boil, then cover and lower heat to a simmer. Cook for about 30 minutes or until the chicken is cooked through.

Sprinkle sesame oil on top as a finishing touch.

Serve in a bowl with some of the broth or on top of rice with the broth as a gravy.

Vegetable Oil-moistening
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
Chicken-sweet, warm; SP/ST/KD; supplement qi, nourish blood, consolidate KD, boost wei qi
Green Onion-pungent, warm; LU/LI; release exterior wind cold, invigorate blood, drain damp
Rice Wine-warm; move blood
Soy Sauce-salty, cold; SP/ST/KD; harmonizes MJ, clear heat, antidote to drug and food poisoning
Goji Berries-sweet, warm; LU/LV/KD; nourish LV and KD, improve vision, moisten LU
Chicken Stock-chicken is sweet, warm; SP/ST/KD; supplement qi, nourish blood, consolidate KD, boost wei qi
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

Warms ST, supplement qi, nourishes blood, strengthens LV and KD and helps prevent eye problems that sometimes develop with age.

Especially good for anyone who wants to increase his or her strength, including women recovering from childbirth.

Blueberry Couscous Pudding

Categories: Lung Fluid Xu, Lung Yin Vacuity, Spleen Qi Vacuity, Stomach Cold

Blueberry Couscous Pudding
By scott Schultz

Ingredients:
1 pint (16 oz.) blueberries
3 cups apple juice
1 cup couscous
1 teaspoon grated lemon or orange rind
1/4 teaspoon sea salt
optional: dollop of whipped cream
Preparation:
Mix all ingredients together in a large pot
Cover and simmer for 10 minutes
Turn off heat and let sit undisturbed for 15 minutes
Spoon onto a platter and arrange into a mound
Garnish with fresh blueberries and strawberry leaves or whipped cream
Serves approx. 6 people
TCM Ingredient Analysis:
Blueberries: cool, sweet, sour, astringent, forms body fluids and blood, nourish KD yin
Apple Juice: cool, sweet, sour, reduces heat, produces fluids for the body, moistens dryness, cool LU, cleansing and beneficial for LV/GB
Couscous: sl. cool, sweet, supplements qi, nourishes HT and calms shen, reduces thirst
Lemon/Orange Rind: acrid, bitter, regulates qi, harmonize, dries/transforms damp
Sea Salt: cooling, salty, anti-inflammatory, softens
TCM Recipe Analysis:
This dessert is cooling if served cold and more neutral if served warm. The three main ingredients are blueberries, apple juice, and couscous, which are all sweet and nourishing. The blueberries and the apple juice both produce fluids for the body. The lemon/orange peel helps harmonize the dish as an envoy. Overall this dessert does a good job at supplementing qi and building fluids in the body.
Patterns:
SP qi xu
LU dryness (heat)
Spleen & Stomach, nourishing fluids and blood
Can add Long Yan Rou To direct more to HT blood

Rajma Beans

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

Rajma Beans -Serves 4
by Lamya Kamel
PCOM Chicago

Ingredients:
14oz of cooked red kidney beans
1 medium sized onion (any variety, though I prefer red or sweet)
1 small piece of ginger (the size of about 5 quarters)
Three cloves of garlic
Two medium sized tomatoes
3 tbsp of olive oil
1 tsp of cumin seeds
1 tsp of turmeric powder
1 tsp coriander powder
1/4 tsp chili powder
1 tsp of sugar
1 tbsp of lemon juice to taste

Directions:
Heat 3 tbsp of olive oil on high.
Toss in 1 tsp of cumin seeds.
Wait until they sizzle slightly and add the chopped onion.
When the onions brown around the edges add 1/4 cup of water and stir for a minute.
Add the grated or finely chopped ginger and diced garlic and stir for a minute.
Stir in 1 tsp of turmeric powder, 1 tsp coriander powder and 1/4 tsp chili powder with another 1/4 cup of water as it dries out. Stir for 2 minutes.
Add diced tomatoes and simmer until the raw smell goes away (about 3 minutes)
Add the kidney beans and 1/4 cup of water and mash up some of the beans to make the broth thicker.
Add 1 tsp of sugar and stir.
Reduce the heat to medium high and bring to simmer. Cover and simmer for 5 minutes. Uncover and stir around so beans don’t stick, then let simmer for another 5 to 10 minutes, to reach desired thickness.
Serve with steamed rice.

Ingredient Analysis:
Red kidney beans — neutral and sweet — strengthens digestion, promotes elimination, diuretic
Onion — warm and pungent — promotes sweating, resolves phlegm, diuretic
Garlic — hot and pungent — anti-viral, anti-fungal, kills worms, removes stagnant food and blood, reduces abscess
Ginger — warm and pungent — promotes sweating, anti-toxin, benefits the Lung and Stomach, expels pathogens
Cumin Seeds — warm – strengthens the stomach, arrests bleeding, diuretic, and relieves flatulence
Turmeric — acrid, bitter, warm — invigorates the blood, breaks up blood stasis, drives qi downwards, treats wind-damp painful obstruction
Coriander — warm pungent -,diaphoretic, harmonizes the Middle Jiao
White rice — slightly cool, sweet — moistens yin, clears heat, diuretic, reduces swelling

Overall Analysis: Warms and harmonizes SP/ST. Helpful in SP Yang vacuity by adding more ginger. Treats Cold Damp in Middle Jiao by adding Pearl Barley. Also recipe has some moving aspects depending on spice levels

White Bean Fennel Soup

Categories: Large Intestine Qi Stagnation, Spleen Qi Vacuity, Stomach Cold

White Bean Fennel Soup
Kate Phillippi
Serves: 5-7
Ingredients
1 large onion, chopped
1 small fennel bulb, thinly sliced
1 TB olive oil
5 cups vegetable (or chicken) broth
2 cups of white kidney or cannellini beans, cooked (or 1-15oz. can)
2 cups fresh tomatoes, cut and peeled
1 tsp. dried thyme
2 cloves of garlic, finely chopped
¼ tsp. pepper
1 bay leaf
3 cups shredded fresh spinach

Directions
In a large saucepan, sauté onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

TCM Analysis

Onion: warm, acrid, promotes sweating, resolves phlegm, diuretic
Fennel: warm, sweet, acrid, unblocks and regulates qi, strengthens stomach, dispels cold, stops pain, stimulates peristalsis
Olive oil: neutral, sweet, sour, astringent, clears heat, detoxifies, promotes body fluids, quenches thirst, clears lungs, benefits the throat
Vegetable broth: (varies), aids digestion
White kidney beans: neutral, sweet, diuretic, strengthens digestion, promotes elimination
Tomato: slightly cool, sweet, sour, promotes body fluids, quenches thirst, strengthens stomach, aids digestion, cools blood, clears heat, detoxifies, calms liver, removes stagnant food
Thyme: warm, bitter, acrid, stimulates and tonifies digestion, abdominal pain, moves qi, loosens phlegm
Garlic: warm, pungent, promotes sweating, anti-toxin, benefits lungs and stomach, expels pathogen, antidote for seafood poisoning
Pepper: hot, pungent, warms digestion, dispels internal cold, antidote to food poisoning
Bay leaf: warm, acrid, bitter, stimulates digestion
Spinach: cool, sweet, strengthens all organs, lubricates intestines, promotes urination, ventilates the chest, quenches thirst

Overall Analysis:

This recipe is warm and has a strengthening effect on the digestive system. It also has a strong moving effect on qi and fluids.

Warm and Nutty Cinnamon Quinoa

Categories: Large Intestine Fluid Vacuity, Lung Fluid Xu, Spleen Yang Vacuity, Stomach Cold

From http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html

Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Analysis – Warms and nourishes the SP/ST, moistens LU and LI