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Asian Pear Tapioca Dessert

Categories: Lung Fluid Xu, Lung Phlegm Heat, Lung Yin Vacuity, Shen Calming, Spleen Qi Vacuity, Wind Heat Invading Lungs

Asian Pear Tapioca Dessert (kids will like this)

Lung Yin Xu
Function: nourish the Lung yin, stop coughing blood, or dry cough
Ingredients:  2 asian pears, 1/2 cup tapioca, a little sugar and some water

Function of herbs
Chinese pear: sweet, cold; LU, LI, ST.  Clear heat, nourish fluids, decrease thirst, moisten lung, dissolve phlegm.
Tapioca: strengthen SP, harmonize MJ

How to cook:
1. soak tapioca for 15 minutes
2. Shred one pear.  Chop one pear.
3. In another pot, boil water.   Then, add sugar and tapioca.  Cook over medium flame until sugar melts and tapioca changes to white color.
4. Lower the flame and add pear.  Stir and serve.

Serves: 3-5 people

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

Tropical Smoothie

Categories: Large Intestine Damp Heat, Large Intestine Fluid Vacuity, Stomach Fire, Summerheat

Fire

Tropical Smoothie

Servings: 1 large or 2 small

Prelude: Enjoy the tastes of the tropics with a thick, rich and healthy smoothie. It’s packed with fruits

so make sure to pick seasonal varieties – they’re higher in vital nutrients and they taste so much better.

However, if it’s the dead of winter, frozen fruits will get the job done too.

Ingredients:

½ cup pineapple (chilled or frozen) – clears heat and promotes fluids

½ cup mango (chilled or frozen) –

½ cup watermelon (chilled or frozen) – relieves irritability and dry mouth

1 cup low-fat cottage cheese

1 cup low-fat milk

Instructions: Combine all ingredients in a countertop blender. Blend on high until mixture is a smooth consistency.

Contraindications:  Spleen Qi or Yang Vacuity leading to Damp

Black Soybean and Kabocha Squash Stew

Categories: Spleen Qi Vacuity, Wind Invasion (External)

Black Soybean and Kabocha Squash Stew

(Serves 4)

Ingredients:
1 cup dried black soybeans
1 inch piece kombu seaweed
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1 red onion, diced
1 teaspoon chili powder
Fine Sea Salt
Pinch of crushed red pepper flakes
1 teaspoon ground cumin
2 1/2 cups canned diced tomatoes
1/2 kabocha squash, halved, seeded, and cut into 1 inch pieces
1 cup mirin
2 teaspoons white miso
2 celery stalks, diced
3-4 fresh cilantro sprigs, chopped

Preparation:
Rinse the soybeans, then turn them out onto a kitchen towel and rub to remove as much moisture as possible. Place the beans in a dry, medium skillet, and pan-toast them over medium-low heat for 5-10 minutes, until they puff up a little and their skins begin to split.
Transfer the beans to a large pot, and add the kombu and 3 cups of water. Bring to a boil, then cover, reduce the heat to low, and cook for 90 minutes or until the bean are tender.
While the beans cook, combine the oil, garlic, onion, and chili powder in a large skillet over medium heat. When you hear the onion start to sizzle, add a pinch of salt, red-pepper flakes, and cumin to cook, stirring frequently, for 2-3 minutes. Add the tomatoes, squash, mirin, and 1 cup of water. Bring to a boil, cover, and reduce the heat to low. Cook until the squash is tender, about 35 minutes. Remove a small amount of the broth from the skillet and use this to dissolve the miso. Once dissolved, stir the miso into the vegetables.
Once the beans are fully cooked, drain them of any leftover liquid. Add the bean to the vegetables, and simmer over low heat until all remaining liquid has been absorbed. Turn off he heat, stiff in the celery and cilantro, and server hot.

Analysis:

kabocha squash: nourishes middle jiao, harmonizes ST
dried black soybeans- Bland and neutral, releases exterior, settles restlessness, goes to LU
kombu seaweed- Cold and salty, softens hardness, clear heat, detoxifies, benefits the thyroid glad, protects from radioactivity, benefits the lymphatic system, promotes diuresis, and provides many minerals
tomatoes- Sl. cool, sweet and sour, promotes body fluids, quenches thirst, strengthens ST, aids digestion, cools blood, clears heat, detoxifies, calms the LV, removes stagnant food
celery- cool, sweet, and sl. bitter, tonifies KD, stops bleeding, strengthens SP and ST, clears heat, lowers blood pressure, promotes diuresis, benefits blood.

 

Overall this recipe promotes body fluids by nourishing middle jiao and the soybeans go to the LU to help release the exterior.

Eel with Dried Ginger, Garlic, and Chiles

Categories: Bi Syndrome Cold, Liver Blood Stasis, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity, Wind Damp Obstructing Channels

Eel with Dried Ginger, Garlic, and Chiles

Ingredients:

  • 2 C basic tomato sauce
  • 1 C dry red wine
  • 1 tsp dried ginger
  • 1-2 cloves garlic, minced
  • 1 tsp hot red pepper flakes
  • 2 lbs eel, skinned and gutted by your fishmonger, rinsed, patted dry, and cut into 4-inch-long pieces
  • Salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 450°F.
  2. In a large sauce pan, combine the tomato sauce, red wine, dried ginger, garlic, and red pepper flakes. Bring to a boil over medium heat.
  3. Meanwhile, season the eel with salt and pepper and arrange in a single layer in a baking dish.
  4. Pour the sauce over the eel, put the dish in the oven, and bake for about 20 minutes, until the eel is cooked through. Transfer to a warmed platter and serve immediately.

Makes 4 servings.

Serving suggestions:

  • Serve over rice or pasta with a side of steamed mustard greens.
  • Drink a glass of red wine with dinner.

TCM breakdown:

tomato: sweet, sour, cool; SP, ST, UB, KD; promotes fluids, clears heat, promotes urination, supplements KD
wine: acrid, sweet, warm; ST, LV, HRT; expels cold, invigorates blood, stops pain
dried ginger: acrid, hot; LU, SP, ST; warms interior, unblocks channels, transforms cold phlegm
garlic: acrid, hot; dispels cold, warms yang, removes stagnant food or blood, detoxifies seafood
chiles: acrid, hot; ST, LI; warms middle jiao, descends ST qi, expels damp & cold
eel: sweet, neutral; SP, ST; supplements qi & blood, eliminates wind-damp, invigorates blood, unblocks channels

Overall, this recipe is warm and acrid to invigorate blood and eliminate wind-damp-cold. The wine, dried ginger, garlic, and chiles increases the warmth of the tomato sauce, which is cool by nature. (The tomato sauce keeps the eel from drying out while baking.) Both the dried ginger and the eel specifically unblock channels, which makes this recipe suitable for patients with wind, cold, and/or damp in the channels causing obstruction and pain (bi syndrome). The garlic also detoxifies seafood.

Poached Pears in Cinnamon-Ginger Syrup

Categories: Lung Fluid Xu, Lung Phlegm Cold, Wind Cold Invading Lungs

Poached Pears in Cinnamon-Ginger Syrup

Mary Wetterstrand – PCOM Chicago

6 Servings

10 cups water
1½ cups sugar
2 cinnamon sticks
8 slices fresh, unpeeled ginger, ~quarter size, smashed lightly with edge of knife
6 slightly under-ripe Bosc or Anjou pears
2 lemons

1. In a large pot, combine the water, sugar, cinnamon sticks and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes.
2. Peel the pears and rub the outside with cut lemons to prevent them from turning brown.
3. Squeeze the juice form the lemons and add along with the pears to the cinnamon liquid. Heat until boiling, and then reduce the heat to low, so that the water barely boils. Cook uncovered for about 25-30 minutes, or until the pears are just tender. Poke the pears with a tip of a knife to test. Remove and place the pears in a bowl.
4. Transfer about 3 cups of the cooking liquid to a smaller saucepan- discard ginger slices and cinnamon sticks. Heat until boiling, reduce heat to medium, and cook about 35 minutes, or until the liquid thickens slightly. It should be like syrup.
5. Arrange the pears in serving bowls and pour the cinnamon-ginger syrup on top to serve warm. To serve cold, pour the syrup over the pears in a large bowl, cover, and refrigerate for several hours before serving.

Pear= sweet, cold : LU, LI, ST : nourish fluids, decrease thirst, moisten LU, clear heat, resolve toxin
Sugar= sweet, neutral : LU, SP : supplement qi, moisten dryness, harmonize middle jiao
Cinnamon= pungent, sweet, warm : SP, ST, UB : invigorate yang, dispel cold, promote blood circulation, warm mingmen fire
Ginger= pungent, warm : LU, SP, ST : disperse interior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Lemon= cool, sour : LV, ST (?) : regenerate body fluids, harmonize ST, regulate qi, quench thirst

Although pears are generally cool, the addition of the cinnamon and ginger change the temperature to neutral or slightly warm. Serving the pears warm or chilled will enhance the temperature effect, and allows for some versatility as a refreshing summer or soothing cool weather dish. Overall, the properties of these foods would be good for treating an external invasion with cough (especially wind-cold with dry cough) and soothing the stomach.

>Consider adding clove for a more warming effect<<br />

From A Spoonful of Ginger by Nina Simonds

Mung Bean Sprout Salad

Categories: Large Intestine Qi Stagnation, Wind Heat Invading Lungs, Wind Invasion (External)

Mung Bean Sprout Salad
Overall recipe: Releases exterior, resolves toxin, clears heat.

Mung Bean Sprouts: sweet, cool. Clears heat, resolves toxins, disperses summer-heat.
Scallion: acrid, warm. Releases exterior, resolves toxin
Sesame Seed: sweet, neutral. Moistens interior, supplements liver and kidney.
Sesame Oil: sweet cool. Detoxifies, moistens dryness, promotes bowel movement.
Ginger: acrid, slightly warm. Disperses cold, releases exterior, transforms phlegm, stops vomit.
Vinegar: sour, bitter, warm. Resolves toxin, kills worms, scatters stasis.
Garlic: acrid, warm. Courses qi, resolves toxin, kills parasites.
Honey: sweet, neutral. Resolves toxin, moistens dryness, strengthens the center.

Emily Hildebrand said:

Mung Bean Sprout Salad
Serves 46 cups mung bean sprouts
1 bunch of scallions, finely chopped
1 Tbsp sesame seeds

Dressing:
1 tsp grated ginger
1 tsp sesame seed oil
2 Tbsp raw apple cider vinegar
1/2 clove garlic, minced
1 tsp raw honey
1 tsp flax oil
a healthy drizzle of olive oil
Whisk the dressing ingredients together and pour over the sprouts etc.

Taken from Sally Fallon’s ‘Nourishing Traditions’

Watermelon Mint Granite

Categories: Summerheat, Urinary Bladder Damp Heat

Watermelon Mint Granite

10 cups of chopped watermelon (Cold, Sweet – clears heat)
Juice from ½ lemon (Sour, Tonifies Lungs, moderates LV – Helps stop excessive sweating)
4 leaves of mint (Cool, acrid – Vents the exterior)
1T agave syrup (protects spleen)

Put watermelon and mint in a blender and puree. Add lemon juice and agave syrup to taste and blend thoroughly. Pour in glass baking dish and freeze. Stir occasionally as ice starts to form.
Serves 8

Lung Yin Xu Asian Pear Tapioca Dessert

Categories: Dryness Invading the Lungs, Large Intestine Fluid Vacuity, Lung Fluid Xu, Lung Yin Vacuity, Shen Calming, Wind Heat Invading Lungs

lung yin xu- asian pear tapioca dessert (kids will like this)
Fx: nourish the lung stop coughing blood or dry cough
Ingredient: asia pear*2, tapioca half cup, a little sugar and some water
Fx of herbs
Chinese pear: sweet, cold/ lu, li. St. Clear heat,Nourish fluids, decrease thirst, moisten lung, dissolve phlegm
Tapioca: strengthen sp, harmonize MJ
How to cook:
1. sock tapioca 15 minetus
2. one pear shred , one pear chopped
3. in another pot, boil water then add sugar and #1 , medium flame cooks until sugar melt and tapioca change to white color
4. lower the flame and add #2
serve size: 3-5 people

Green Tea and Lychee Smoothie

Categories: Liver Blood Vacuity, Liver Qi Stagnation, Shen Calming, Summerheat

Green Tea and Lychee Smoothie

by Kylie Roach

2 C. filtered water
3 green tea bags
½ can of Lychees in syrup (about 8 lychees and their juice)

Make the tea: Boil 2 cups of water and add the 3 tea bags. Steep for 5 minutes.
Let tea cool slightly then pour into an ice cube tray (fills about 1 tray).
Freeze the green tea cubes.
Soak the bottom of the ice cube tray in warm water for a few seconds when ready to make the smoothie.
In a blender add the green tea ice cubes and about 8 lychees and syrup (just under half a can, as many as you’d like).
Blend on high power until smooth and serve.
Makes about 4 cups/32 ounces.

TCM Analysis:

Green tea: Cool, bitter and sweet, diuretic, resolves phlegm, promotes digestion, refreshes the mind.
Lychees: Warm, sweet and astringent, nourishes blood, soothes the LV, calms shen, regulates Qi.

This is a cool and refreshing beverage for summertime thirst. The tea cools and the lychee soothes. This recipe is good for someone who needs a relaxing snack.