Stomach Food Retention Archives

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Shiitake and Shan Zha Congee

Categories: Heart Blood Stagnation, High blood pressure, High cholesterol, Large Intestine Qi Stagnation, Lung Qi Vacuity, Spleen Qi Vacuity, Stomach Food Retention, Wei Qi Vacuity

Shiitake and Shan Zha Congee

Spleen Qi Vacuity with high cholesterol

Function: strengthen SP, help digestion, regulate qi and relieve stagnation. It could use for sp/st xu with blood stasis and to lower LDL.

Ingredients : shan zha 15g, shiitake 10g, Geng mi 50g, sugar 1/2 tbs ,Water – enough amount to create congee
Serves: 3-5 people

How to cook:
1. soak shan zha, shiitake in warm water about 30 minutes then drain out water
2. in another pot make shan zha and shitake as tea , then add geng mi and sugar to make as congee

Function of ingredients:
Shan zha: disperse food stagnation, dissipate blood stasis, reduce blood pressure and cholesterol
Shiitake (xiang gu): sweet, neutral/ Spleen, Lung, strengthen qi, boost wei qi; lower cholesterol and prevent cancer
Geng mi: supplements the center and boots qi, fortify the Spleen and harmonize the Stomach

Tags: geng mi, shan zha, shitake, sugar

Sweet Potato Soup

Categories: Large Intestine Fluid Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold, Stomach Food Retention

Sweet Potato Soup
(8 servings)

1 ½ pounds sweet potatoes
3 cups chicken stock
1 head garlic, peeled
1 tbsp vegetable oil
1 ½ tbsp curry powder
2 tsp minced ginger
1 cup cream (or nonfat evaporated milk)

1. Preheat the oven to 350 degrees. Rinse the potatoes and roast them in the oven for 40 minutes or until tender.
2. Bring the stock to a boil and blanch the garlic for 5 minutes; remove garlic from the stock with a slotted spoon.
3. Scoop the potato pulp out of the skins. Puree the potato and garlic cloves. Combine with stock.
4. Heat oil in a saucepan and sauté the curry powder until aromatic, about 2 minutes. Add the curry and ginger to the soup and simmer for 15 minutes (the soup may be held at this point, and refrigerated or frozen until ready to serve).
5. Add the cream or evaporated milk and simmer a few minutes until hot. Serve.

Analysis:
The sweet potatoes are neutral and sweet, strengthen SP and ST, tonify qi and blood, clear heat, and detoxify. Chicken stock is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Garlic is hot and acrid, it detoxifies, removes stagnant food and blood, aids vomiting and diarrhea. Vegetable oil seems neutral and lubricating. Curry ???? Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Cream/milk is sweet and neutral, supplements qi, nourishes blood, and moistens dryness.
Overall, the recipe is warm and sweet, nourishing to the ST and SP, yet moving and detoxifying. The soup tastes rich, but is soothing to the ST and can be especially good if the patient has overeaten the night before. It aids retention of food in the ST and symptoms of indigestion.

Tags: chicken stock, cream, curry powder, garlic, ginger, sweet potatoes

Natto (Fermented Soy Beans)

Categories: Blood Stasis, Heart Blood Stagnation, Kidney Jing Vacuity, Stomach Food Retention

Natto (Fermented Soy Beans)
Japan

Serves 1-2

Ingredients
1 package natto (about 1/3 cup)
1/8 tspn karashi (Japanese mustard)
1/4 tspn soy sauce
1 tbsp scallion (white portion)

Mix together and serve. May be used as a condiment for rice.

Natto: bitter sweet neutral HT SP KI
Actions: invigorates the blood, tonifies KI jing, harmonizes middle jiao, smooths the skin.
Indications: high cholesterol, thrombosis, excessive immune reactions, dysentery, weak bones, osteoporosis, hair loss.

Mustard: acrid warm LU
Actions: penetrates to the yin to restore movement to the yang, regulates qi, transforms cold phlegm, dissipates clumps, unblocks the collaterals, stops pain.

Soy Sauce: salty cold SP ST KI
Actions: harmonizes middle jiao, clears heat, antidote to food poisoning.
Indications: interior heat toxin, fullness secondary to febrile diseases.

Scallion: warm acrid LU ST
Actions: diaphoretic, tonifies and regulates qi, clears heat, promotes circulation of yang qi in the chest, dispels cold, dries damp, diuretic, invigorates blood.

Natto (composite): acrid bitter sweet salty neutral LU SP ST KI
Actions: invigorates the blood, tonifies KI jing, harmonizes middle jiao, regulates qi, smooths the skin.
Indications: high cholesterol, thrombosis, excessive immune reactions, dysentery, weak bones, osteoporosis, hair loss.

Tags: karashi, natta, soy sauce

Creamy Root Vegetable Soup with Oats

Categories: Liver Qi Stagnation, Spleen Qi Vacuity, Stomach Food Retention

Creamy Root Vegetable Soup with Oats
6-8 servings

Laurie Misener class recipe

½ c old-fashioned rolled oats
½ t dried rosemary, crumbled
3 small parsnips, peeled, cut into Â½-in cubes
3 large carrots, peeled, cut into Â½-in cubes
2 medium turnips, peeled, cut into Â½-in cubes
Â½ medium rutabaga, peeled, cut into Â½-in cubes
2 t sea salt

1. Bring 1 ¼ c water to a boil in a medium saucepan.
2. Add the oats, reduce heat to low, simmer until tender and thickened, 15-20 minutes
3. Remove from heat. Allow to cool.
4. Add cooked oats and rosemary to a blender or food processor and puree until smooth and creamy, ~30 seconds. Set aside.
5. Add parsnips, carrots, turnips, and rutabaga to 4 ½ c cold water and bring to a boil.
6. Reduce heat to low, cover, simmer until vegetables are tender but not mushy, ~20 minutes.
7. Stir in the pureed oatmeal. Add salt.

(Recipe from 3 Bowls by Ed Farrey)

Analysis
Oats: Sweet, warm; SP, KD. Tonify deficiency, regulate qi, strengthen SP, strengthens reproductive/nervous systems.
Rosemary: Warm; LV, GB, SP, ST. Tonify, astringe, relax spasm, promote sweat, stimulate LV/GB, improve digestion and circulation.
Parsnips: Warm, sweet; SP, ST, LV, GB, LI. Strengthen SP/ST, move LV/GB, promote sweat, drain damp, moisten intestines, analgesic.
Carrots: Sweet, neutral; SP, LV, LU, HT. Strengthen SP/HT, soothe LV, benefit LU, drain damp, anti-inflammatory.
Turnips: Cool, sweet, bitter, acrid; SP, ST, LU. Clear heat, drain damp, relieve food stagnation, detoxify, stop cough.
Rutabaga: Sweet, salty; SP, KD. Strengthen SP, KD.
Sea Salt: Cold, salty, slightly sweet; KD. Promote digestion, strengthen KD, fortify bones, brighten eyes.

Overall: excellent at strengthening SP/ST (some KD), promote digestion, move LV for patterns of SP qi xu, or LV invading SP/ST (one could make a puree out of carrots and oats to make this more LV soothing)

Tags: oats, parsnips, rosemary, rutabaga, turnips

Earth Builder and Regulator

Categories: Large Intestine Qi Stagnation, Spleen Qi Vacuity, Stomach Food Retention

Earth Builder and Regulator
1 C Rice
¼ C Sprouted Barley
2 C Broccoli
1 Lb Halibut
1 T Fennel Seeds
1 T Black Pepper

Serves about 2

Pour 2.5 C of water into a large pot with the Rice and Sprouted Barely. Bring the water to a boil and then down to a simmer for about 30-45 minutes (or until the water is soaked up). Set over to the side.

Grind or smash up the Fennel Seeds and Black pepper together in a grinder or herb mortar. Rub all of the spice over the Halibut. Wash the Broccoli.

Heat up some oil of choice in a pan. Place the Halibut in the pan. Let the first side of the Halibut cook for about 5 minutes and then flip over. Let the halibut cook for about 3 minutes then put in the Broccoli. Let the Halibut and Broccoli cook for about 1 more minute and then put on plates.

Serve up the Rice and Sprouted Barely mix and Enjoy!

TCM Analysis
Rice: Sweet, Neutral; SP, ST; Supplements SP and ST, Generates and preserves body fluids; Poor digestion, loose stool, diarrhea, General xu
Sprouted Barely: Sweet, Salty, Cold; ST; Promotes Digestion; Food Stagnation
Broccoli: Sweet, Sl. Bitter, Acrid, Cool; SP, LV; Strengthens SP, Clears heat; Poor Digestion, Inflammation
Halibut: Sweet, Neutral; SP, ST; Strengthen SP and ST; MJ xu
Fennel Seed: Pungent, Warm; SP, ST, LV, KD; Harmonize ST; Stomachache, Abdominal Discomfort
Black Pepper: Pungent, Warm; ST, LI; Warm MJ, Descend ST Qi; Abdominal Pain, Vomiting

Overall Intended Actions
Strengthen and supplement SP and ST Qi to help digestion, move out food stagnation and relieve any abdominal discomfort accompanied with eating and/or stuck food. As listed above the Rice, Sprouted Barely, Broccoli, and Halibut are going to strengthen the ST and SP, aid in digestion, and generate fluids to assist in the proper downward flow (Broccoliâ€™s bitterness will help with that). Fennel Seed and Black Pepper are going to warm and harmonize the MJ and help with rotting and ripening and moving everything along.

Tags: barley, broccoli, fennel seeds, halibut, rice

Earth Builder and Regulator

Categories: Fish, Qi Stagnation in Middle jiao, Spleen Qi Vacuity, Stomach Food Retention

Halibut and Broccoli

Earth Builder and Regulator

1 C Rice
¼ C Sprouted Barley
2 C Broccoli
1 Lb Halibut
1 T Fennel Seeds
1 T Black Pepper

Serves about 2

Grind or smash up the Fennel Seeds and Black pepper together in a grinder or herb mortar. Rub all of the spice over the Halibut. Wash the Broccoli.

Serve up the Rice and Sprouted Barely mix and Enjoy!

Overall Intended Actions
Strengthen and supplement SP and ST Qi to help digestion, move out food stagnation and relieve any abdominal discomfort accompanied with eating and/or stuck food. As listed above the Rice, Sprouted Barely, Broccoli, and Halibut are going to strengthen the ST and SP, aid in digestion, and generate fluids to assist in the proper downward flow (Broccoli’s bitterness will help with that). Fennel Seed and Black Pepper are going to warm and harmonize the MJ and help with rotting and ripening and moving everything along.

Tags: barley, broccoli, halibut, rice

Meditative Mint, Ginger and Tangerine Tisane

Categories: Beverages, Stomach Food Retention

Meditative Mint, Ginger and Tangerine Tisane

1 to 2 servings

1-2 cups water
2 tablespoons fresh mint, chopped coarsely or 1 mint tea bag
1 (1/2-inch) piece fresh ginger, minced
1 teaspoon dried or fresh tangerine or orange peel
Honey (optional)

Boil water in a small pot.

Place mint, ginger and tangerine peel in the hot water, then lower the heat and simmer, covered for about 3 minutes.

Turn off heat and let the brew steep for another 3 minutes.

Remove the herbs by pouring the mixture through a strainer.

Add honey if desired, then serve.

Mint-cool, pungent, aromatic; LU/LV; expel wind and heat from head and eyes, promote eruptions, smooth LV qi stagnation
Ginger-pungent, warm; LU/SP/ST; disperse exterior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Tangerine Peel-acrid, bitter, warm; SP/LU; regulate qi, harmonize, dry damp, transform phlegm
Honey-sweet, neutral; SP/LU/LI; nourish and harmonize MJ, moisten dryness, antidote to drug and food poisoning

Good for calming the stomach and eliminating food stag.

Especially good for anyone with stomach upset or hangover, or those who love the taste of tangerine, ginger and mint-yum!

Tags: ginger, mint, orange peel

Kohlrabi Salad With Cilantro

Categories: Qi Stagnation in Middle jiao, Salad, Stomach Fire, Stomach Food Retention, Vegan, Vegetarian

Kohlrabi Salad With Cilantro
2 med. kohlrabi, peeled and shredded
1 cup Chinese cabbage, shredded
1 carrot, cut into matchsticks
1/4 cup fresh cilantro, chopped, or parsley
Sesame dressing to taste
Directions:
Lightly toss each group of vegetables with dressing
Arrange vegetables in ribbons of color on a serving platter
Serves 1
TCM Pattern: Stomach Heat
TCM Analysis:
Kohlrabi- Neutral, pungent, sweet, bitter, improves qi circulation
Chinese Cabbage- Neutral, sweet, promotes ulcer healing
Carrots- Neutral, sweet, relieves indigestion
Cilantro- Cooling, reduces heat signs
Sesame oil- Cool, counteracts heat, lubricates dryness

Tags: chinese cabbage, kohlrabi

Black bean salsa

Categories: Appetizers, Kidney Yin Vacuity, Liver Qi Stagnation, Liver Yin Vacuity, Mexican, Side Dishes, Stomach Food Retention, Vegan, Vegetarian

Black Bean Salsa
Ingredients:
2 cups fresh, halved grape or cherry tomatoes
1 Artichoke, thinly sliced
1 cup fresh cubed bell pepper
2-4 slices jalapeno pepper
½ cup fresh cilantro leaves
1 clove garlic, minced
1 14oz can drained, rinsed black beans
¼ teaspoon cumin
Sea salt to taste (3/4-1 teaspoon)
1 freshly squeezed lime juice

Preparation: Place halved tomatoes, thin sliced artichoke & cubed bell peppers in a food processor & pulse briefly, until chunky. Add jalapeno pepper, cilantro leaves, minced garlic, lime juice, salt & cumin & pulse, just until well mixed. Add half the black beans & pulse briefly. Pour into a medium bowl. Stir in remaining black beans. Serve with gluten free rice or corn chips. Makes about 1 quart.

TCM ANALYSIS:
This recipe is good for treating liver overacting on spleen, tonifies earth to check wood.
Tomatoes: sweet, sour & cold, clears heat, promotes fluids, supplements kidney
Artichoke: cool, bitter, sweet, cools & regulates liver qi
Pepper: pungent, warm, warms middle jiao, invigorates blood
Jalapeno peppers: hot & pungent, warms middle jiao, dissolves stagnation, dries damp
Cilantro leaves: warm & pungent, balances qi, disperses blood, loosen digestive obstructions
Garlic: hot & pungent: detoxifies, removes stagnation & blood
Black Beans: sweet & neutral, nourishes kidney, invigorates blood
Cumin: warm & pungent, warms middle jiao, balances qi
Sea salt: cold & salty, clears heat, moisten dryness & loosen phlegm
Limes: cool & sour, generates body fluids, regulates qi, benefits liver

Tags: artichoke, bell pepper, black beans, cherry tomatoes

Quinoa w/ Pine Nuts

Categories: Dryness Invading the Lungs, Lung Fluid Xu, Lung Heat, Lung Phlegm Heat, Lung Yin Vacuity, Rice and Grains, Stomach Food Retention, Vegan, Vegetarian

Quinoa w/ Pine Nuts

Serving Size 2

1/4 cup pine nuts
1 cup quinoa
2 cups water
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1 bunch fresh parsley, chopped

Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, and parsley. Adjust salt and pepper if needed before serving.

This meal is for a Middle Jiao Qi Regulation by tonifying the Spleen and Regulating the Liver.

pine nuts- Lubricates lungs, Tonifies Yin
quinoa- Tonifies Lung Qi, Yang, Spleen
sea salt- Tonifies Kidney
lemon juice- Tonifies Yin, Regulates Liver, Harmonizes Stomach
celery- Tonifies Kidneys, SP, ST, Clears Heat
red onion- Phlegm, Diuretic
cayenne pepper- Helps with Diarrhea
parsley- helps with food stagnation, regulates Qi

Tags: pine nuts, quinoa

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