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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.

Cleansing Rash – Rice Dish

Categories: Gluten-free, Rice and Grains, Skin Problems, Spleen Qi Vacuity, Toxic Heat in the Blood, Vegan, Vegetarian

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Cleansing Rash – Rice Dish

Ingredients:
1-2 tsp each ground cumin, coriander, fenugreek and turmeric (you can
get these bulk at Whole Foods for cheap)
2 tsp fresh ginger, grated or mashed
1 large bay leaf
1 celery stalk, diced

1 small handful of cilantro chopped
1-2 cups mung beans (presoaked over night–read below for tips on cooking dried beans)
1 bunch kale, immersed and swished in water to remove grit, then thinly sliced
1 cup brown rice, cooked separately according to package directions

Fry the spices over medium heat in just a few teapoons of olive oil then add the celery and mung beans, covering with water plus a couple inches extra. Cover and keep at a low boil until the mung beans are soft (about 45 minutes, but if you use presoaked beans maybe shorter time till cooked).

Add the cooked rice and kale and simmer until the kale turns bright green. Salt and pepper to taste.

Mitch Harris

TCM ANALYSIS

The brown rice, and all strengthen the digestive qi to boost immune system, while the spices serve to boost digestive enzyme activity helping you better absorb nutrients. The kale will help support your blood. The mung beans, cilantro and celery will help clear the heat and inflammation to help the rash.

Hope it turns out well~

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

Cleansing Rash – Rice Dish

Categories: Cleanse, Rice and Grains, Skin Problems, Spleen Qi Vacuity, Toxic Heat in the Blood, Vegan, Vegetables, Vegetarian

Here is the adaptation I made for a client with a current heat rash and underlying SP qi vacuity – Enjoy! Mitch

kale

Cleansing Rash – Rice Dish

Ingredients:
1-2 tsp each ground cumin, coriander, fenugreek and turmeric (you can get these bulk at Whole Foods for cheap)
2 tsp fresh ginger, grated or mashed
1 large bay leaf
1 celery stalk, diced

1 small handful of cilantro chopped
1-2 cups mung beans (presoaked over night; read below for tips on cooking dried beans)
1 bunch kale, immersed and swished in water to remove grit, then thinly sliced
1 cup brown rice, cooked separately according to package directions

Fry the spices over medium heat in just a few teapoons of olive oil then add the celery and mung beans, covering with water plus a couple inches extra. Cover and keep at a low boil until the mung beans are soft (about 45 minutes, but if you use presoaked beans maybe shorter time till cooked).

Add the cooked rice and kale and simmer until the kale turns bright green. Salt and pepper to taste.

The brown rice, and all strengthen the digestive qi to boost immune system, while the spices serve to boost digestive enzyme activity helping you better absorb nutrients. The kale will help support your blood. The mung beans, cilantro and celery will help clear the heat and inflammation to help the rash.

Hope it turns out well~