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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

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

Horseradish Potato Salad

Categories: Wind Cold Invading Lungs

Horseradish Potato Salad

3 pounds small (2-inch) potatoes
1/4 cup red onion, chopped
1 tablespoon white-wine vinegar
1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)
2 tablespoons fresh dill, finely chopped
1/4 cup chopped fresh chives
1 tablespoon Dijon mustard
3 tablespoons prepared horseradish
1 teaspoon salt
1/2 teaspoon black pepper

Boil the potatoes until fork tender, cool them to room temperature and quarter them. In a large bowl, mix the remaining ingredients and fold over the potatoes. Adjust seasoning to taste.

potatoes – sweet, neutral. spleen, stomach. strengthens and harmonizes MJ
red onion – pungent, neutral. LU, ST, LI. Clears heat, relieves toxicity; transforms phlegm damp, kills parasites, lowers BP and cholesterol.
white-wine vinegar – pungent, sweet, sour, warm. St, LIV, HT. Expels cold, Invigorates xue, clears toxin, astringes
sour cream or yogurt – cool, sour. Cools heat, astringes.
dill – Pungent, acrid. LI, LU. Expels cold, tonifies metal
chives – acrid, warm, pungent. LU, LI. Tonifies metal
Dijon mustard – acrid, warm, pungent. LU, LI. Tonifies metal
horseradish – acrid, warm, pungent. LU, LI. Tonifies metal
salt – salty, cold. Kidney. Clears heat cools xue, Nourishes kidney. Eases bowel Movement.
black pepper – pungent, warm. ST, LI. Warms MJ. Descends Stomach qi, expels damp and cold.

This recipe is predominately Warm And Acrid to dispel wind cold from the lung. Acrid is associated with Metal, which is the Lung and Large Intestine. Although there is a tiny amount of dairy in this recipe, it should not be a problem because there are so many agents acting to disperse the cold and warm, invigorating agents to prevent the dairy from being too cloying. The salty agents will aid the kidney in grasping the qi, too.

Baby Spinach And Tangerines With Pomegranate Vinaigrette

Categories: Heart Qi Vacuity, Kidney Qi Vacuity, Liver Qi Stagnation, Lung Qi Vacuity, Spleen Qi Vacuity, Wind Cold Invading Lungs

Baby Spinach And Tangerines
With Pomegranate Vinaigrette
Serves 3-4

Ingredients:

10 oz bag of prewashed spinach
½ pound mixed baby greens (salad mix)
3 tangerines, Satsuma or other seedless variety
¼ cup red wine vinegar (good quality)*
¼ cup balsamic vinegar
1/3 cup fresh or bottled pomegranate juice
1 ½ tsp cornstarch
1 tsp sugar
pinch of cinnamon
¼ tsp salt
¼ tsp black pepper
1 tablespoon extra virgin olive oil

Method:

Wash the greens and spinach well and dry in a lettuce spinner. Chill the greens until just before serving. Peel the tangerines and remove as much pith as possible. Cover and chill until ready to serve. In a small, shallow pan bring the vinegar up to a simmer. Dissolve the cornstarch in the juice with the sugar and other seasonings. Stir the cornstarch mixture into the vinegar and simmer until just starting to thicken. Remove from the heat and stir in the oil. Chill until ready to use. Use a fork to whisk the dressing before tossing the salad.
This dressing will become quite thick if you keep it longer than a day. Roast some vegetables and toss them with your leftover dressing for a wonderful salad. Serve cold or room temperature.

TCM Analysis-Spinach Strengthens all organs, tonifies Qi and Blood, and ventilates the chest. Tangerines opens the channels, stops coughing and opens the chest. The red wine vinegar and cinnamon both promote circulation throughout the entire body. Overall, this recipe vents the Lungs while strengthening and supporting the Qi during attacks of a wind-cold invasion.

Soul Food for Wind-Cold Invading Lungs: Grits and Greens

Categories: Lung Qi Vacuity, Spleen Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

Soul Food for Wind-Cold Invading Lungs: Grits and Greens
By Sue Cook

Ingredients:
GREENS:
3 inch piece fresh ginger
2 bunches fresh mustard greens
1 large purple onion
5 Chinese dates (complicated version) or 1 T raw brown sugar (easy version)
either 1 cup water plus 3 dried shiitakes (complicated version) or 2 T extra virgin olive oil plus 1 cup water
tamari or Bragg’s Liquid Aminos
GRITS:
1 c stone-ground yellow grits (polenta)
3 c water
1 tsp salt

PREPARATION: easy level
In a 2-4 quart saucepan with a lid, bring 3 cups water to a boil. Slowly pour in one cup of grits, stirring constantly to prevent clumps or a volcanic-type explosion. Lower heat to medium and stir for a few minutes, then turn off the flame and cover to finish cooking.
Rinse the greens thoroughly by completely submerging in a full sink of water and swishing to remove any grit. Remove from water and set in drainer.
First cut the root end off the onion, then cut in half lengthwise. Remove the skin. Trim off the top of the onion. Cut into pinky-finger thick slices.
Slice the ginger very thinly.
In a large pot that has a lid, heat the olive oil over a medium-high flame. Add the onions and stir occasionally until they begin to soften and brown slightly. Add the water and ginger and let boil for about 5 minutes.
Meanwhile, tear the greens into pieces, discarding the ends of the stems.
Add the greens to the onion mixture, stir a few times, and cover. Let the greens steam for about 3 minutes, then turn off the heat and remove the lid. Season with a small amount of brown sugar and tamari. Serve over grits.
COMPLICATED PREPARATION
Prepare grits as above. Wash greens and tear into pieces, discarding stems.
In a large pan, boil the thinly sliced ginger, the dates, and the shiitakes in a quart of water until it is reduced to approximately one cup. Strain and return to the pot.
Slice the onions and add to the ginger broth. Bring to a boil, stirring constantly until most of the liquid is evaporated. Add the greens to the pot , stir, and cover to steam for 3-4 minutes. Turn off the heat and season to taste with tamari. Serve over grits.

ANALYSIS
ginger: acrid, warm. enters LU/SP/ST. releases exterior; warms lungs and stops cough
mustard greens: acrid, warm. enters LU/LI. expels wind/cold/damp; warms lung, opens chest, stops cough.
onion: acrid, neutral. enters LU/ST. Transforms phlegm and damp.
Chinese dates: sweet, warm. enter SP/ST. tonify Spleen qi; protect middle burner from acrid ingredients; with fresh ginger, harmonize nutritive and protective qi.
shiitakes: sweet, neutral. enter SP/LU. Boost protective qi.
tamari: salty, cold. Enters SP/ST/KD. Protects middle burner. tastes good.
corn: sweet, bland, neutral. enters SP/ST. Drains damp through diuresis. Supports spleen to support the lungs.

Overall Analysis of recipe: tonifies SP and LU, expel phlegm, promote urination, resolves cough. Slight release exterior quality. If more SP tonification is needed add Sweet potato (with cinnamon).

Miso Soup

Categories: Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Heat Invading Lungs, Wind Invasion (External)

From http://www.101cookbooks.com/archives/miso-soup-recipe.html

Miso Soup Recipe

Miso Choice: This time around I used an organic white miso, but I’d encourage you to experiment with a range of misos.

3 ounces dried soba noodles
2 – 4 tablespoons miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.

Serves 2 – 3.

Analysis – Great for supporting LU function at onset of Wind Cold or Wind Heat – gently and lightly releases the exterior, moves qi and warms and cools simultaneously.

Ginger-Scallion-Mushroom Tea

Categories: Asian, Beverages, Gluten-free, Lung Phlegm Cold, Vegan, Vegetarian, Wei Qi Vacuity, Wind Cold Invading Lungs

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Ginger-Scallion-Mushroom Tea

Here is a variation as many people don’t know what chinese dates are or where to get them….just use mushrooms instead….almost any kind will work to boost immune system (LU/KD)

6 slices ginger
3 stalks scallions
5 pieces of sliced button or shitake mushroom

Cook ginger slices, chopped scallion and sliced mushroom pieces in 3 1/2 cups of water for about 5 minutes. Strain and drink 1 cup each time, 3x a day.  Eat the ingredients if possible but not necessary

Serves: 3

Mitchell Harris L.Ac, MSTOM said:

Ginger-Scallion-Date Tea6 slices ginger
3 stalks scallions
5 pieces of black date (da zao)
Serves: 3
Cook ginger slices, chopped scallion and sliced date pieces in 3 1/2 cups of water for about 5 minutes. Strain and drink 1 cup each time, 3x a day.

Scallion and Basil Chicken Noodle Soup

Categories: Soup, Spleen Qi Vacuity, Wei Qi Vacuity, Wind Cold Invading Lungs

_Chicken_Noodle_Soup

Scallion and Basil Chicken Noodle Soup

ingredients:
one carton organic chicken broth
one large organic boneless skinless chicken breast
one bunch scallions, whites minced fine, greens sliced and reserved for topping
one large handful fresh basil, minced
3 inch piece fresh ginger, sliced thin
1/2 package brown rice noodles

boil the chicken breast with the broth and white parts of the scallion and the ginger until it shreds easily, about 30 minutes; add the noodles and basil and cook approximately 6 minutes longer. serve topped with the green parts of the scallion. salt to taste.

serves 2-3.

TCM ANALYSIS
chicken is warm and sweet, tonifies qi, strengthens KD/SP. basil, scallions and ginger are warm and pungent, release the exterior, and transform phlegm from cold. brown rice is sweet, sour, and warm and strengthens the SP and drains dampness.

feel good soup for a rainy day. add a cinnamon stick in with the broth at the beginning for extra achy body.

Grits and Greens

Categories: Lung Phlegm Cold, Spleen Qi Vacuity, Vegan, Vegetarian, Wind Cold Invading Lungs

greens

Soul Food for Wind-Cold Invading Lungs: Grits and Greens
By Sue Cook

Ingredients:
GREENS:
3 inch piece fresh ginger
2 bunches fresh mustard greens
1 large purple onion
5 Chinese dates (complicated version) or 1 T raw brown sugar (easy version)
either 1 cup water plus 3 dried shiitakes (complicated version) or 2 T extra virgin olive oil plus 1 cup water
tamari or Bragg’s Liquid Aminos
GRITS:
1 c stone-ground yellow grits (polenta)
3 c water
1 tsp salt

PREPARATION: easy level
In a 2-4 quart saucepan with a lid, bring 3 cups water to a boil. Slowly pour in one cup of grits, stirring constantly to prevent clumps or a volcanic-type explosion. Lower heat to medium and stir for a few minutes, then turn off the flame and cover to finish cooking.
Rinse the greens thoroughly by completely submerging in a full sink of water and swishing to remove any grit. Remove from water and set in drainer.
First cut the root end off the onion, then cut in half lengthwise. Remove the skin. Trim off the top of the onion. Cut into pinky-finger thick slices.
Slice the ginger very thinly.
In a large pot that has a lid, heat the olive oil over a medium-high flame. Add the onions and stir occasionally until they begin to soften and brown slightly. Add the water and ginger and let boil for about 5 minutes.
Meanwhile, tear the greens into pieces, discarding the ends of the stems.
Add the greens to the onion mixture, stir a few times, and cover. Let the greens steam for about 3 minutes, then turn off the heat and remove the lid. Season with a small amount of brown sugar and tamari. Serve over grits.
COMPLICATED PREPARATION
Prepare grits as above. Wash greens and tear into pieces, discarding stems.
In a large pan, boil the thinly sliced ginger, the dates, and the shiitakes in a quart of water until it is reduced to approximately one cup. Strain and return to the pot.
Slice the onions and add to the ginger broth. Bring to a boil, stirring constantly until most of the liquid is evaporated. Add the greens to the pot , stir, and cover to steam for 3-4 minutes. Turn off the heat and season to taste with tamari. Serve over grits.

ANALYSIS
ginger: acrid, warm. enters LU/SP/ST. releases exterior; warms lungs and stops cough
mustard greens: acrid, warm. enters LU/LI. expels wind/cold/damp; warms lung, opens chest, stops cough.
onion: acrid, neutral. enters LU/ST. Transforms phlegm and damp.
Chinese dates: sweet, warm. enter SP/ST. tonify Spleen qi; protect middle burner from acrid ingredients; with fresh ginger, harmonize nutritive and protective qi.
shiitakes: sweet, neutral. enter SP/LU. Boost protective qi.
tamari: salty, cold. Enters SP/ST/KD. Protects middle burner. tastes good.
corn: sweet, bland, neutral. enters SP/ST. Drains damp through diuresis. Supports spleen to support the lungs.

Overall Analysis of recipe: tonifies SP and LU, expel phlegm, promote urination, resolves cough. Slight release exterior quality. If more SP tonification is needed add Sweet potato (with cinnamon).