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Daikon Radish with Miso Sauce

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Yin Vacuity

Lung dryness with hard to expectorate phlegm

Daikon Radish with Miso Sauce

Daikon radish with a miso sauce can help transform phlegm, which will help clear the lungs. It also gently moistens the lungs to protect them from becoming dry. It is a colder recipe and can help with warm phlegm. This would be good for a person who is having trouble getting rid of an upper respiratory infection.

This recipe is also good for the water element. It is very gentle on the kidney helping treat water metabolism issues such as edema. It also helps nourish the kidneys especially kidney yin.

  • 2 kombu (” square piece, dried sea kelp)
  • 1 pinch salt
  • 9 daikon (” piece, peeled, trimmed, and cut crosswise into eight 1″-thick rounds)
  • 2/3 cup miso
  • 3 tbsps sake
  • 2 tbsps mirin (sweet rice wine)
  • 1 tbsp sugar
  • 1 egg yolk
  • 3 tbsps dashi
  • 1 ginger (” piece, peeled and grated)
  1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a ½” vent hole in center and set paper aside.
  2. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer.
  3. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50-60 minutes.
  4. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute.
  5. Gradually add sake, then rice wine, stirring until smooth.
  6. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1-2 minutes. Stir in dash and ginger.
  7. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely.


Kombu (sea kelp)- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Salt- Salty, cold; kidney; clears heat, cools blood, eases bowel movement, nourishes kidney.

Daikon radish- Acrid, sweet and cool; lung and stomach; disperses accumulations and stagnation, transforms phlegm and clears heat, descends qi, resolves toxins, treats food accumulation, distention and fullness, phlegm cough, wasting and thirsting, dysentery, headache, bleeding

Miso- Salty, neutral; Spleen, stomach; promotes digestion, strengthens the stomach.

Sake- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sweet rice wine- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sugar- sweet, neutral; lung and spleen; boosts the qi, harmonizes the center and moistens the lungs, treats lung dryness, lung vacuity, wind cold, taxation and fatigue. coughing and panting, mouth sores, wind-fire toothache.

Egg yolk-Sweet, neutral; heart, spleen, kidney; nourishes heart and kidney yin.

Dashi- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Ginger- Acrid, warm; lung, spleen, stomach; disperses exterior cold, stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Contraindicated in anyone who has a spleen or kidney yang xu because it is colder in nature.

Toasted Tahini and Almond Butter Sandwich with Pears and Apples

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Yin Vacuity

Metal-lung dryness/phlegm

Frances Norris

Toasted Tahini and Almond Butter Sandwich with Pears and Apples

Adapted from recipe on

Serves 1


2 slices Ezekiel bread (wheat, barley, millet, lentils, soybeans, spelt-all sprouted)-sweet, cool, sl. Salty, harmonize/strengthen MJ, drain damp, moisten dryness

Tahini-sl. warming, tonifying, moistening

Almond butter-neutral, sweet, ventilates lung, relieves cough and asthma, transforms phlegm

Sliced apple-cool, sweet, slightly sour, lubricates lung, resolves mucus

Sliced pear-cold, sweet, lubricates lung, lubricates throat, stops cough, dissolves mucus

Butter for browning- sweet, neutral, supplements qi


1. Spread the tahini on one side of the bread, put a bit of honey on top of the tahini. Spread the

almond butter on the other piece of bread.

2. In a sauté pan, brown the butter and add the apple and pear slices and sauté them for about a

minute, so they’re still crisp. Remove them from the pan and let cool before adding them to the sandwich.

3. Once the sandwich is assembled, grill it in a pan.

Baked Pears with Almonds

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Yin Vacuity

Baked Pears with Almonds
Serves 6

6 pears
1 ½ cups of chopped almonds
1/3 cup honey
½ cup of maple syrup
1 tsp lemon juice
¼ cup of water
Pinch of powdered ginger

Preheat oven to 325 degrees. Leave stems on pears, but cut a slice from the blossom-end to form a flat surface will stand in baking dish. Mix all other ingredients, except syrup, and pour over pears. Bake uncovered in preheated oven for about 1 hr and 20 minutes to 1 and ½ hrs. Baste with syrup while baking.

TCM Breakdown:
Pears: Nourishes fluids, decreases thirst, moistens LU, Dissolves phlegm
Almonds: Moistens LU and LI, supplements SP and LU
Honey: Nourishes and harmonizes MJ, moistens dryness
Lemon juice: clears heat, dissolves phlegm (?)
Ginger: Warms MJ, Warms interior, unblocks channels, transforms cold phlegm
Maple syrup: tonifies SP (?)

C/CI: in damp cold, or xu cold syndrome

Soba Noodles with Mustard Greens

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Qi Vacuity, Wei Qi Vacuity

Soba Noodles with Mustard Greens
(serves 2)

½ pound soba noodles
½ pound mustard greens
3 cups chicken broth (or vegetable)
2 tbsp soy sauce
1 tbsp sake
1 slice fresh ginger
1 scallion, minced
¼ teaspoon pepper

1.Cook the soba noodles in boiling water until just done, about 5 minutes. Drain, rinse with cold water. Wash the mustard greens well, and cut into pieces.
2.Heat the broth, add the soy sauce, sake and ginger. Simmer 10 minutes or until the broth is flavored. Remove the ginger slice and discard. Add the mustard greens and cook until wilted and tender, about 5 minutes.
3.If adding the noodles, stir them into the broth, sprinkle with scallion and pepper, and serve. As an alternative, serve the broth in a bowl and the noodles sprinkled with scallions and pepper on the side. Dip the noodles into the broth and eat; drink the broth at the end of the meal.

Soba noodles are made from buckwheat, which is sweet and cool. It drains damp heat, clears heat and resolves toxicity, and alleviates wind headache. Mustard greens are acrid and warm, expel wind, cold and damp, open the chest and stop cough, and warm the LU. Chicken broth is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Soy sauce is salty and cold, harmonizes the MJ and clears heat. Sake is warm and pungent, invigorating, and promotes circulation. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Scallion and pepper are both pungent and warm, scallion releases exterior wind cold, invigorates blood, and drains damp; pepper warms MJ, expels cold, and invigorates blood.
Overall, the warming and acrid/pungent nature of the ingredients primarily influences the LU. They help tonify and moisten the LU and clear chest congestion. This dish has a mix of hot and cold temperature foods (but more warm), and can be used in a variety of LU conditions, including exterior invasions, flu, or bronchitis.

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

Stir-fry for LU qi xu w/ phlegm in LU

Categories: Lung Phlegm Cold, Lung Qi Vacuity

Love Your Lungs:
A Stir-fry for LU qi xu w/ phlegm in LU
By Katie Fritz

1 medium sized daikon radish, chopped to your liking
2-3 carrots, chopped to your liking
1 handful of shitake mushrooms, sliced
1/2 c. onion, chopped
1/4 c. raw almonds, chopped
2 c. mustard greens, chopped
2 c. cooked white rice
Peanut oil for stir-frying
Rice vinegar to taste
Salt to taste

In a rice cooker (or on the stovetop) place together 1 c. white rice, 2 c. water & a pinch of salt. If using a rice cooker, sit back & enjoy the ride. If cooking on the stove top: rice will take about 12-15 min to cook (bring to a boil & then simmer to prevent burning it to the bottom of your stainless steel pan).

In a pan, heat a few tablespoons of peanut oil. Add onion & sautee until translucent. Add carrots & daikon, sautee for about 5-10 min. Add shitake, mustard greens & almonds, sautee until greens are wilted about another 5 min.

Add your cooked rice to the pan & stir-fry until all ingredients are heated & nicely mixed. Add your desired amount of rice vinegar & salt to taste.

Servings: 2-4

TCM analysis:
Daikon — cool, acrid & sweet: removes food stagnation, moistens LU; loosens phlegm in LU
Carrots — cool, sweet & acrid: strengthen all the internal organs; supplements MJ
Shitake — neutral & sweet: strengthens ST
Onion — acrid & warm: promotes sweat, resolves phlegm
Almonds — neutral & sweet: ventilates LU, transforms phlegm
Mustard greens — warm & acrid: ventilates LU, dissolves mucus
White rice — sl. cool & sweet: clears heat, moistens yin
Peanut oil – moistens
Rice vinegar — warm & sour: invigorates, astringes, closes pours
Salt — cold, salty & sl. sweet: harmonizes & promotes digeston

The overall purpose of this recipe is to tonify Metal & clear phlegm. Most of the ingredients are acrid/moving substances that stimulate LU qi & transform phlegm. The rice vinegar is astringing LU qi & the shitake, carrots & rice are supplementing the mother (Earth) to tonify Metal. There are some moistening ingredients, which I don’t think will be too counterproductive since they are present in small amounts.

Almond Horchata

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Qi Vacuity, Lung Yin Vacuity

Almond Horchata — Serves 8

2 quarts of Almond Milk
1 teaspoon of cinnamon
1 teaspoon of vanilla
1/2 cup rice syrup

Combine ingredients in a large pot and let it come to a boil. Once boiling, reduce heat and let it simmer for 5 minutes. Serve hot.

Almond milk – neutral, sweet – ventilates lungs, relieves cough and asthma, transforms phlegm
Cinnamon – hot, pungent, sweet – strengthens stomach, warms coldness, stops pain
Rice Syrup – moistens dryness, Nourishes lung yin and tonifies lung qi

Eggplant with Rice and Side Salad

Categories: Heart Blood Stagnation, Heart Qi Vacuity, Lung Phlegm Cold

Eggplant with Rice and Side Salad

Serving Size for 1 person

Eggplant ½ Eggplant Moves blood and breaks stasis, moves qi and opens chest
Brown Rice ½ Cup Supplements Qi, Drains Dampness
Water 1 Cup
Black Pepper ¼ tablespoon Warms MJ, Invigorates blood, expels damp
Celery ½ cup Subdues Liver Yang and wind, drains damp and transforms phlegm, calms shen
Carrots ½ cup Strengthens Heart, Nourishes and Soothes Liver, Drains Damp
Reishi Mushroom ½ cup Transforms phlegm, tonifies wei qi
Butter 1 tablespoon Invigorates blood
Rice Wine Vinegar 2 tablespoons Invigorates blood, Clears Toxins, Astringent
Olive Oil 2 tablespoons
Ginger 1 teaspoon Transforms phlegm
Lettuce 1/3 head of Romaine lettuce Clears heat and cools blood,
Cucumber ½ cup Clears heat, influences the heart

This recipe is intended for someone with phlegm and dampness in the chest caused by blood stasis and qi stagnation. The bulk of the recipe moves blood in the chest and heart, and the rest transforms dampness and phlegm. There are also some qi tonifications as well.

Cooking Instructions:

Melt butter in a small bowl and put in 1/8 tablespoon of black pepper and one teaspoon of ground ginger and mix well. Take ½ of a peeled eggplant and cut into slices. Brush butter/pepper/ginger mix onto both side of the eggplant slices and put onto a cooking tray and broil for 5 minutes each side.
Mix ½ cup of carrots, celery, and mushrooms together and steam in a small pot with water and cover until softened.
Mix ½ cup brown rice with 1 cup of water in a pot and bring to a boil. Cut heat to low and simmer until rice is dry and starts to stick to the pot. Mix Rice with steamed vegetables and place cooked eggplant on top and serve.
Mix 1/8 tablespoon black pepper with 2 tablespoons of both Olive Oil and Rice Wine vinegar. Use this as a dressing for the wedge of lettuce for a side salad.

Ginger-Scallion-Mushroom Tea

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


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.

Grits and Greens

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


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

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
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.
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.

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).