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Mushroom, Celery and Garlic Soup

Categories: Liver & Gall Bladder Damp Heat, Liver Blood Stasis, Toxic Heat in the Blood

Mushroom, Celery and Garlic Soup

Serves 4
4 ½ cups chopped mushrooms
4 celery stalks, chopped
3 garlic cloves
3 tbsp dry sherry or white wine
3 cups chicken stock
1 – 2 tbsp Worcestershire sauce
½ – 1 tsp freshly grated nutmeg
salt and freshly ground black pepper to taste
celery leaves, to garnish

Place mushrooms, celery, and garlic in a pan and stir in the sherry or wine. Cover and cook over low heat for 30 to 40 minutes until the vegetables are tender.

Add half the stock and puree in a food processor or blender until smooth. Return to the pan and ad the remaining stock, the Worcestershire sauce, ands nutmeg.

Bring to a boil and season to taste with salt and pepper. Serve hot, garnished with celery leaves.

Celery — sweet, bitter, cold; LV, ST; Clears heat, tonifies KD, strengthens SP/ST, lowers BP, benefits xue, calms LV & shen, promotes diuresis, drains damp, transforms phlegm; treats hypertension, insomnia, edema (swelling), diabetes, cough, ST fire, Lin syndrome.

Mushroom (white) – cool, sweet; clears summer heat, lowers BP, anti-tumor, detoxifies; treats hypertension, summer irritability and other summer heat problems, tumors; CI: white mushrooms should not be used by those with skin problems, allergies or a cold ST.

Garlic – hot, acrid; anti-bacterial, anti-viral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food or blood, reduces abscesses, warms yang, dispels cold; combats cancer, high blood cholesterol, infections, diarrhea, dysentery, vomiting and coughing of xue.

Dry sherry or white wine — warm, pungent, sweet; promotes circulation, enhances the effect of circulatory herbs; treats arthritis, traumas, bruises, painful conditions.

Chicken (stock) — warm, sweet; tonifies qi, nourishes xue, aids KD xu, benefits SP/ST.

Overall this recipe pretty well-balanced in warming and cooling effects. It looks like it treats conditions in western medicine that, in eastern medicine, we consider having to do with toxic heat and phlegm (cancer, high blood cholesterol, tumors, high blood pressure). So for this reason, I am categorizing this as a WOOD IMBALANCE – LV xue stasis with phlegm and LV/GB damp-heat.

Polenta Pizza

Categories: Liver & Gall Bladder Damp Heat, Lung Phlegm Heat, Vegetables, Vegetarian

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Polenta Pizza
Prep time 15 mins
Cooking time 75 mins
Serves 6

Ingredients:
3 cups cornmeal
5 cups water
2 tsp salt

6 tomatoes
2 large onions
1 small green pepper
4 cloves garlic
6 ounces olives
6 artichoke hearts, quartered
2 handfuls fresh basil

2-3 cups grated cheese
Black pepper

Method:
To make the polenta, put 2 cups of the cornmeal in a heavy bottomed pot and slowly add the water. Stir carefully to avoid lumps. Add the salt and cook on a medium heat for 20-30 minutes. Stir often, especially towards the end. When the polenta stiffens and pulls away from the side of the pan, it is cooked. Now stir in the other cup of cornmeal or as much as s needed to make a very stiff mixture. Press the polenta firmly in to a large greased baking tray (~14 inch diameter). The polenta should be about a half inch thick. Bake in a very hot over (450°F) for about 20 minutes or until the surface feels crusty. Meanwhile roughly chop the onions, pepper and tomatoes. Fry the onions gently until they start to soften, then add the other ingredients and cook for 3-4 minutes adding the basil at the last minute. Take the polenta base out of the oven, spoon the topping evenly over the surface and cover with grated cheese. Return to the oven at 375°F and bake for 20 minutes or until the cheese is melted. Serve with a green salad and sprinkle with fresh black pepper.

Energetic:
Cornmeal — neutral sweet, Tonifies qi, strengthens stomach and spleen, benefits heart, diuretic, stimulates the flow of bile
Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Tomatoes – slightly cool, sweet and sour, promote body fluids, quench thirst, strengthen stomach, aids digestion, cool blood, clears heat, detoxifies, calms liver, removes stagnant food
Onions — Warm, pungent, promotes sweating, resolves phlegm, diuretic
Green pepper– hot, pungent, warms the internal region, increases appetite, promotes digestion, and affects the heart and spleen
Garlic — hot, pungent, antiviral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food and blood, reduces abscess
Olives — neutral, sweet, sour, astringent, clears heat, detoxifies, promotes production of body fluids, quenches thirst, clears lungs, benefits the throat
Artichoke hearts — sweet, bitter, cooling, regulates liver qi, clears liver heat, promotes digestions, benefits liver and gallbladder, dried dampness
Fresh basil — warm, pungent, induces sweating, harmonizes stomach
Black pepper – hot, pungent, pushes downward, warms the internal regions, affects the stomach and large intestines

This is a well balanced and broadly nourishing meal. It acts on qi and blood. Corn is nourishing to the kidney, stomach, and heart and is also mildly diuretic. It provides a good counterbalance to the moistening action of the tomatoes. The cheese has a rich nourishment element and is balanced by the decongesting action of the onion, pepper and garlic.

Barley and Mushroom Pilaf

Categories: Damp Heat in the Lower Jiao, Liver & Gall Bladder Damp Heat, Rice and Grains, Spleen Damp Heat

Barley-Mushroom-pilaf

Barley and Mushroom Pilaf

Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4-6

Ingredients
2 ounces fresh shitake mushrooms
½ pound field mushrooms
1 onion
2 carrots
2 tablespoons butter
2 tablespoons olive oil

1-cup pot barley
3 cups chicken stock
Handful of fresh parsley
½ cup walnuts
Soy sauce
Salt & Pepper

Method
Chop the mushrooms, onions and carrots into strips. Saute the mushrooms in a little of the olive oil and butter and set aside when browned.  Saute the onion and carrots in the rest of the oil and butter for a few minutes, stir in barley then add the stock. Cook for about 45 minutes or until the barley is tender, assign more stock if needed. Turn in the mushrooms and their juice and cook for a few more minutes. Toast the walnuts lightly, sprinkle with Soya sauce and fold in. Chop the parsley and fold that in too. Season with Soya sauce or salt and pepper and serve with some steamed greens.

The overall effect of this dish is to reduce heat, drain water and nourish the blood and yin.

Barley is beneficial for the stomach and intestines and is very easily digested. It strengthens the blood and the yin while at the same time leaching surplus water from the system.
Mushrooms, like the barley, are slightly cooling and they help remove toxins and surplus heat from the body. They also strengthen the stomach and promote healing
Field Mushrooms also improve appetite, stops diarrhea, resolves phlegm as well as the things stated above.
Onions are warming and pungent, and help to resolve phlegm and are a diuretic
Carrots are beneficial to all internal organs, lubricate the intestines and promote digestion. Also helpful in clearing heat and detoxifying
Parsley has a warm and pungent nature that promotes digestion reduces abdominal and stomach fullness regulating the flow of qi
Walnuts are beneficial to constipation by lubricating the intestines. They also aid in erratic and rebellious qi
Soy Sauce aids lots of flavor while harmonizing the middle jiao and clears heat

 

Vegetable-Bean Medley

Categories: Legumes, Liver & Gall Bladder Damp Heat, Liver Blood Vacuity, Liver Qi Stagnation, Liver Yin Vacuity, Vegan, Vegetarian

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Vegetable-Bean Medley

Serving Size for 1 Person

Ingredients:
Black Beans -½ cup cooked
Aduki Beans -½ cup cooked
Quinoa- 1 cup
Carrots -½ cup
Celery -½ cup
Lime Juice -¼ cup
Grapes -½ cup

Cooking Instructions:

This is simple. All you do is mix the quinoa with 2 cups of water and cook the same way as the rice. Mix the steamed veggies along with the already cooked beans, and the grapes. Sprinkle desired amount of lime juice to give flavor to the food. The grapes will provide a sweet reward for every bite of bitter doused vegetables and protein filled beans. This dish is perfect for on-the-go lunches if prepared in a large amount.

This recipe is intended for someone with blood and yin xu leading to heat in the liver, or just a stagnant liver system due to a stagnation of blood which turns to heat and damaging the fluids.

Black Beans -Nourishes Kidney, Invigorates blood
Aduki Beans -Clears Heat and Damp, Invigorates blood
Quinoa- Tonifies Middle Jiao
Carrots -Strengthens Heart, Nourishes and Soothes Liver, Drains Damp
Celery -Subdues Liver Yang and wind, drains damp and transforms phlegm, calms shen
Lime Juice -Reduces liver excess
Grapes -Tonifies qi, blood, yin

Open sesame eggplant

Categories: Asian, Damp Heat in the Lower Jiao, Heart Blood Stagnation, Heart Disease, Large Intestine Damp Heat, Large Intestine Fluid Vacuity, Liver & Gall Bladder Damp Heat, Spleen Damp Heat, Stomach Fire, Toxic Heat in the Blood, Urinary Bladder Damp Heat, Vegan, Vegetables, Vegetarian, Yin Vacuity

OPEN SESAME EGGPLANT (2-3 servings)
by Catherine Marquis

Other Names: Solanum melongena, aubergine, qie zi
Eggplant is a vegetable of wide international origins, appearing in the cuisines of Europe,
the Middle East, South and East Asia, and North America. China and India are the world’s top
eggplant producers today. It is related to the potato, pepper, and tomato, part of the Solanaceae
(nightshade) family, and grows in climates ranging from tropical to temperate. Eggplants come
in many sizes, colors and shapes, (not only the pear-shaped dark purple variety) ranging from
small and white (literally resembling an egg) to green and round, to long and lavender.
When shopping for eggplant, you should select ones that are relatively heavy for their
size and use immediately if possible. It should be cooked thoroughly until soft and is difficult to
overcook. Eggplant’s texture and bulk can provide balance to a meal that is light or nonexistent
in meat. It is a good source of fiber, potassium, manganese, copper, thiamine, vitamin B6, folate,
magnesium and niacin. Scientific studies suggest that eggplant might be useful in preventing atherosclerosis
and heart disease. From a TCM perspective it addresses swelling, pain, hemorrhoids and breast
inflammation (mastitis) or sores.

  •  Ingredients
    3-4 tbsp dark sesame oil
    3 cloves garlic, minced
    1 med-sized eggplant (about 1 lb), cut into 1 inch cubes
    1 cup water
    1 tbsp rice wine
    1 ½ tbsp soy sauce
    1 tbsp sesame seeds

Preparation
1. Heat oil in a pan, and then add garlic and then eggplant. Cook until eggplant is golden brown
on all sides. (You may want to brown the eggplant in two batches to distribute the oil more
evenly, as the eggplant has a tendency to absorb it.)
2. Add water to the pan. Bring to a boil, then lower heat. Cover and cook for about 10 min.,
until soft.
3. Remove lid, and add rice wine and soy sauce. Cook, uncovered for another 3-5 min.
4. In the meantime, toast the sesame seeds in a dry skillet over medium heat until golden brown,
stirring or shaking frequently, about 5 min. When done, remove the seeds from the hot skillet
so they don’t overcook.
5. Transfer eggplant mixture to a serving dish and sprinkle with toasted sesame seeds. Serve
warm with a grain such as rice or quinoa if desired.
Variations
If preferred, you can boil or steam the eggplant for about 20 min., until soft, then add soy sauce,
sesame oil and toasted sesame seeds to taste.
TCM Ingredient Analysis
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
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
Eggplant –cool-cold, sweet; SP, ST, LI; clear heat, relieve toxicity, invigorate and cool blood
and break stasis, reduce swelling, relieve and stop pain, move qi and open chest, promote
diuresis; CONTRAINDICATED in cold conditions
Rice Wine –warm; move blood
Soy sauce – cold, salty; SP, ST, KD; harmonize middle jiao, clear heat, antidote to drug and food
poisoning, benefit KD, penetrate deeply
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
Quinoa – warm, sweet, sour; strengthen entire body, tonify qi, warm yang)
Overall Recipe Analysis
This dish clears heat, moves and cools blood, moistens the intestines, reduces swelling, and eases
pain. It is especially good for anyone concerned about high cholesterol or those who wish to
counteract pain and swelling.
Patterns
Blood stasis, qi stagnation, cold or damp stagnation, qi and blood deficiency, ST heat, yin
deficiency, SP qi deficiency, KD yang deficiency

ARTICHOKES IN PARSLEY SAUCE

Categories: Damp Heat in the Lower Jiao, Liver & Gall Bladder Damp Heat, Side Dishes, Vegan, Vegetarian

Ingredients

4 – 8 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water
1 1/2 cups flat-leaf parsley, stems removed
Salt

Preparation

  •  Preheat oven to 400 degrees.

 

  •  Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.

 

  • Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water. Cover and bake about 30 minutes, until the artichokes are tender.
  • Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt.

 

  • Toss the artichokes with the parsley mixture and serve warm or at room temperature.

YIELD

6 servings

Originally published with FOOD; Parsley Takes

http://events.nytimes.com/recipes/5661/1996/04/14/Artichokes-in-Parsley-Sauce/recipe.html