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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

Warm French Lentils

Categories: Kidney Qi Vacuity, Liver Yin Vacuity, Lung Qi Vacuity, Spleen Damp, Spleen Yang Vacuity

Sp Yang XU- Earth - Nina Gaglio

Warm French Lentils

Serves 4 to 6

2 tablespoons plus ¼ cup good olive oil

1 leek, white and light green parts, sliced ¼ inch thick.

2 carrots, scrubbed and ½ -inch-diced

1 teaspoon minced garlic

1 cup French green Le Puy lentils

1 whole onion, peeled and stuck with 6 whole cloves

1 white turnip cut in half

1 teaspoon unsalted butter

4 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1 tablespoon sea salt

1 teaspoon freshly ground pepper

Lentils- Sweet, Neutral, Spleen, Stomach. Strengthens spleen, harmonizes middle jiao.

Leek/Onion-Warm and Acrid. Promotes sweating, resolves phlegm, regulates qi, reduces toxins.

Carrots- Sweet, Neutral, Spleen, Liver, Lung, Heart. Strengthens spleen and heart, nourishes and soothes liver, benefits the lung and drains damp.

Garlic- Hot and Acrid. Dispels cold resolves toxicity.

Turnip- Cool, Sweet, Bitter, Acrid. Clears heat, removes dampness and stagnant food, detoxifies, stops cough.

Butter- Sweet, Neutral, Spleen, Stomach, Lung. Supplements qi, nourishes blood, moistens dryness.

Dijon Mustard- Sweet, Warm, Liver, Stomach. Strengthens stomach, rectifies qi, harmonizes and warms the middle jiao.

Red wine vinegar- Warm, Sour, Sweet, Sl. Bitter, Pungent, Liver, Stomach. Heart. Invigorates blood, expels cold, clears toxin.

Salt- Salty, Cold, Kidney. Clears heat cools blood, eases bowel movement, nourishes kidney.

Pepper- Pungent, Warm, Stomach, Large Intestine. Warms the middle jiao, descends stomach qi, expels cold and damp.

Clove- Pungent, Warm, Stomach, Kidney. Warms middle jiao, dispels internal cold, warms the Kidney and stops pain.

Overall TCM Functions:

This dish Treats Sp Yang XU, harmonizes Spleen and Stomach resolves damp, supplements qi, nourishes Liver, strengthens the Kidney and benefits the Lung.

5 Element Soup

Categories: Heart Qi Vacuity, Large Intestine Qi Stagnation, Liver Blood Vacuity, Liver Qi Stagnation, Lung Qi Vacuity, Spleen Qi Vacuity

5 element Soup


8 oz (260g) Burdock root – benefits the lung, helps disperse wind heat and sore throat

8 oz (260g) 260g Radish – sweet pungent and cold going to lung and LI to move qi, blood and unblock bowel.

8 oz (260g) 260g Carrot – sweet and goes to liver spleen lung and heart, to tonify qi and blood

8 oz (260g) 50g Radish leave – enters spleen and stomach, and lung. Its bitter and pungent nature promotes qi flow and digestion.

8 oz (260g) 2-3 Shitake Mushroom – goes to lung and spleen, boost qi, benefits liver protects body.

Serves 4:


  1. Clean all the above ingredient and cut into large pieces.
  2. Add in 6 cups water or broth (chicken, vegetable or beef) and bring to boil.
  3. Turn down heat and simmer for 1 hour.

This soup can clear heat, relieve toxin, nourish 5 organs, strengthen body.

Cold Winter Congee

Categories: Lung Qi Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Wei Qi Vacuity

Cold Winter Congee

1 oz. astragalus root
1/2 cup long-grain white rice
8 cups of water or stock
12 black dates, soaked and pitted
1 large or 2 small carrots, diced
1 T fresh ginger, minced
2 tsp. cinnamon
1/2 tsp. powdered ginger
1 tsp. powdered cardamom seed

Place all the ingredients in a large pot. Bring to a boil and then simmer for 1 to 2 hours until the congee is soft and the consistency of porridge. Remove the astragalus root. This congee can be served with a dash of cinnamon and a pat of butter.

Huang Qi: strengthens Wei Qi
Rice: sweet, neutral; Supplements SP/ST, generates and preserves body fluids
Black Dates: strengthen MJ, invigorate qi
Carrot: strengthen SP/Hrt, benefit the lung, drains damp
Ginger: hot, releases exterior, harmonizes MJ
Cinnamon: releases exterior, harmonizes MJ, strengthens wei qi
Cardamom: improves circulation in digestion and LU

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.

Rice Porridge with Astragalus & Common Yam

Categories: Lung Qi Vacuity, Spleen Qi Vacuity, Wei Qi Vacuity

Rice Porridge with Astragalus & Common Yam

Boil one cup brown rice with 2 yams and 24g of Astragalus (huang qi) until they are all very soft. The final consistency should be of a thick soup, or congee. Do not eat the huang qi. Rest assured that the properties of this medicinal herb will have been transferred to the congee and absorbed by the other ingredients.

Brown Rice- Sweet, warm. Affects Spleen and Stomach. Supplements qi, Soothes Stomach, Drains Damp.
Huang qi – Sweet, Warm. Affects Spleen, lung. Tonify qi, Raise yang, Boost wei qi, Used for Wasting and thirsting, Drains damp.
Yam – Sweet, Neutral. Affects Spleen, lung, kidney. Supplements Spleen, Lung, Kidney; Benefits yin and fluids, Consolidates kidney.

Indications of Sp/St qi xu: fatigue, lassitude, abdominal bloating, loose stools, pale tongue with white coating and fine weak pulse.

All 3 ingredients benefit Spleen qi. Huang qi and brown rice drain dampness. Huang qi raises clear qi and yang. This recipe is especially helpful because it is already in a soup or congee form and this makes digestion quite easy as the Spleen and Stomach have a bit of the burden taken off them.

Cream of Wheat with Apples and Mulberries

Categories: Heart Qi Vacuity, Large Intestine Qi Stagnation, Lung Qi Vacuity, Shen Calming, Spleen Qi Vacuity

Cream of Wheat with Apples and Mulberries

Serves 2

1 apple chopped
¼ cup mulberries
2 cups water
2 cups milk (the more fat in the milk, the creamier it will be)
1/2 teaspoon salt
honey (to taste)
1 cup cream of wheat (also known as farina)
2 tablespoons sliced almonds, toasted (good to sprinkle on top) (optional)

In a saucepan, combine 2 cups water with milk and salt; bring to a boil.

Gradually whisk in cream of wheat, and continue to whisk constantly until the mixture thickens (this will take about 4 minutes).

Stir honey, mulberries and chopped apple into the cereal and mix to combine.

Divide into serving bowls and top with sliced banana and toasted almonds if desired.

Wheat — sweet, sl. Cold; SP, HT, KD — supplements qi, nourishes HT, calms shen, reduces thirst.

Apple — cool, sweet, sl sour; SP, ST, HT, LU; strengthen HT, tonifies qi, quenches thirst, promotes body fluids, lubricates LU, resolves mucus; treats dry throat, dehydration, indigestion, hypertension, constipation, chronic diarrhea, cough.

Mulberry — sl cold, sweet; HT, LV, KD; quenches thirst, nourishes xue, lubricates LU, calms shen, detoxifies, tonifies KD, relieves constipation, promotes diuresis; treats thirst, irritability, dry mouth, diabetes, enemia, back pain due to KD xu, weakness, alcohol intoxication, lymph node enlargement, blurred vision.

Milk — sweet, neutral; SP, ST, LU; supplements qi, nourishes xue, moistens dryness

Almonds — sweet, neutral; LU, LI, SP; moistening.

Honey — sweet, neutal; SP, LU, LI; moistening.


Ginseng, Dang-gui and Chicken Soup

Categories: Liver Blood Vacuity, Lung Qi Vacuity, Spleen Qi Vacuity

Ginseng, Dang-gui and Chicken Soup
Angelica (Dang Gui) head-40gm (sweet, bitter, acrid, warm, tonifies LV BLOOD)
Korean ginseng (Ren Shen)-16gm (sweet, bitter, warm, tonifies Qi and generates fluids)
Chicken-one whole (about 2 lb., use black-meat chicken for best effects) (warming, sweet, supplements blood and qi)
Pitted red dates (Da Zao)-10 (sweet, neutral, nourish blood, tonify qi)
Ginger-2 slices (warm/hot, acrid, sl. sweet, loosens phlegm, esp. from cold, good for digestion)
1. Wash chicken, cut into halves, remove skin and fat and put in boiling water to rinse for a couple of minutes, retrieve and drain.
2. Rinse herbs and dates.
3. Put all ingredients in a casserole with enough hot water to cover the chicken and put on the cover.
4. Place the casserole on a stainless steel cooling stand inside a pot or a wok with enough hot water at the bottom to reach up to the lower third of the casserole. Cover the pot or wok with lid.
5. Place the pot or wok on medium-high heat and cook for 4 hours. Add boiling water to the cooking whenever necessary to maintain the cooking and prevent burning.
6. Remove and add salt to serve. Drink soup mainly.
7. ALTERNATIVE METHOD: Bring the soup to a boil in a pot for about 10 minutes and transfer the cooking to a slow cooker and cook for 6 to 8 hours with high heat.
Most nutritious tonic to promote blood and qi, improve bodily functions and energy. Especially good for extreme weakness after long period of sickness; all symptoms of blood and qi deficiency.

Chicken soup for lung qi xu

Categories: Lung Fluid Xu, Lung Qi Vacuity, Lung Yin Vacuity, Spleen Qi Vacuity

Chicken soup for lung qi xu

1 Black Silkie Chicken- LV KD/ sweet neutral- nourish LV KD
2 Silver Ear Fungus, LU ST —neutral sweet
60 GM Astragalus,
60 GM American Ginseng,
30 GM Solomon seal,
.5 LB Dry Scallops
1 cup Lily Flower
1 cup Black mushroom
10 slice Fresh Ginger
To taste Shaoxing wine or other high quality liquor

DIRECTIONS: Soak all herbs overnight in water except for the ginger and gingko nut. Shell the gingko and remove the skin. Add all ingredients to the ginseng cooker and fill the water to the top. Place both lids onto the ginseng cooker and place it in a larger pot and fill the outer pot with water until it reaches the handles. Cook on medium heat for 2 hours. 20 minutes before shutting off the stove add the apricot seeds.

Indications: This soup nourishes the lung and Qi. It boosts Lung Qi and yin, relieves asthma, moistens lungs, and alleviates chronic fatigue.

Congee with an Autumn or Winter Mix

Categories: Kidney Qi Vacuity, Kidney Yang Vacuity, Lung Fluid Xu, Lung Qi Vacuity, Shen Calming

Congee with an Autumn or Winter Mix

By Mitch Harris

Serves 2-4

Part 1
1 part (1 cup) congee:
part buckwheat: neutral, sweet, descend qi, strengthen ST, lowers blood pressure
part quinoa: warm, sweet, strengthen SP, warms yang
part short cut oats: warm, sweet, strengthen SP/ST, harmonize qi
8 parts (cups) water (optional bone broth for more jing and blood tonification)

Part 2
Per serving options of:

Winter Season Mix

Handful of Shitake Mushroom: neutral, sweet, strengthen stomach, detoxifies, strengthens immunity and promotes healing.
Scallion: hot, pungent, expel external pathogen, dispel wind-cold, induces sweating, anti-viral, anti-bacterial.
Soy sauce or salt to taste: cold, salty, sl sweet, harmonize and promote digestion, strengthen KD (in small amounts)


Autumn Season Mix

Gou Ji Berries: sweet, sour, warm, strengthen LU/KD, nourish blood/yin, stops cough
Dried Blueberries: sour, sweet, warm, tonify KD, nourish blood, astringe qi
Walnuts: sl warm, sweet, tonify KD, astringe lung, lubricate intestines, descend rebellious qi
Brown Sugar: warm, sweet, lubricates: strengthens digestion, benefit Lungs, stops cough

Part 1 Instructions:
Cook congee grains and water on stove until boil, then reduces flame and simmer for 2-4 hours. Optionally can cook overnight in a crock pot.

Stir occasionally

When finished ensure the congee is to your desired consistency. The more digestive difficulty, the more watery the congee should be to ease burden of digestion.

Part 2 instructions
Next add either the Winter Mix or the Autumn Season Mix for the following befits:

Winter Seasons Congee Benefits:
By adding these ingredients just before serving one will ensure strengthening immunity and kidneys (the root of strength in the body), with the shitake mushrooms and the salt. Oats adds a warming factor to the recipe while Quinoa adds and strengthens yang to ensure qi movement and body warmth. Since external pathogens are so common in the winter, scallions help ensure a pathogenic factor is expelled by inducing a slight spicy sweat after eating.

This simple congee soup eaten daily can help ensure no cold or flu is contracted in the cold season.

Autumn Season Congee Benefits:
By adding these ingredients just before serving one will ensure the dry season of Autumn does not damage the Lungs, what Chinese medicine consider a Delicate Organ. The congee is overall neutral and slightly warming to help the body retain its warmth in this mildly cooler season. Gou ji berry, brown sugar, and walnuts lubricate Lungs, while blueberries, gou ji, and walnuts also fortify the Kidneys, which can strengthen Lung function. Also walnuts descend rebellious qi such as coughing and blueberries help astringe qi and keep in fluids possibly lost with the drying climate of autumn.

Eating this every day in autumn can ensure ones health and respiratory wellness throughout the dry autumn season.