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Lamb and Bean Stew

Categories: Bi Syndrome Cold, Kidney Yang Vacuity, Lamb, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity



  • 3 tbs coconut oil
  • 2 onions, chopped
  • 2 lbs Lamb chops or spareribs, chopped in large pieces (including bone)
  • Bone broth
  • 2 tsp curry powder
  • 3 cloves garlic, minced
  • 2 Thai chilies, minced
  • 4 cups beans (black beans, kidney beans, or a combination of both) cooked in bone broth
  • Juice of ½ lemon
  • Salt

1) Heat the oil, medium high, and sauté the onions until golden, 8-10 minutes.

2) Add the Lamb pieces with about a ¼ cup of broth, cover, and simmer for 20 minutes, adding more broth if needed.

3) Add the curry, garlic, and chilies, cover and simmer for 10 minutes.

4) Add the beans, adding more broth if necessary, until heated through, about 10 min.

5) Sprinkle with the lemon juice and season to taste with salt.

6) Serve over quinoa (with predominant Yang Deficiency) or white rice (with predominant Yin Deficiency)


Coconut oil: warm, sweet; strengthening, moistening

Onion: warm, acrid; diuretic action

Lamb: hot, sweet; tonifies Yang, dispels cold

Bone broth: promotes strength, tonifies Blood and Essence

Curry powder: warm to hot, acrid

Garlic: hot, acrid

Chilies: hot, acrid

Black beans: warm, sweet; tonifies Kidney, nourishes Yin and Blood

Lemon: cool, sour; astringes body fluids, harmonizes stomach, regulates Qi

This is a warming recipe to treat symptoms of KD Yang Deficiency like cold body, weak lower back and knees, profuse or scanty frequent urination, lower leg edema, infertility, poor appetite, loose stools, dizziness, and tinnitus.

CONTRAINDICATIONS: patients with Heat sx


Jason Cox

tips for cooking beans

Categories: Cooking tips, Legumes, Vegan, Vegetarian

Tips on cooking beans:

The Dried Bean Sort
Measure out the beans you will cook.

Use a white plate or bowl and sprinkle a few on the plate to search for dirty beans, tiny stones or damaged, wrinkled or broken beans that may be mixed in with the good beans.

Remove any misshaped or damaged beans, dirt or stones.
Yes, you must do this step or you could damage teeth when eating them later!

Pour the checked beans into a large bowl.

Cover the beans with water and remove any “floaters”. Floaters are DUDS and will not cook properly.

The Dried Bean Soak

After inspecting the beans and rinsing them, put them in a large bowl and fill with COLD water… water amount should be three times the amount of beans measured or more.

Soak the beans overnight… you’ll see them double in size and most of the water will have been absorbed by morning.

In the morning, rinse and drain the beans three or four times till the water runs clear.

Soaking dried beans activates the beans to begin the germination process. Once wet, the beans release enzymes that begin to break down their complex sugars into more simple ones. It is the bean’s complex sugars that give you gas and indigestion after eating beans that haven’t been pre-soaked. The overnight soak method reduces 60% of the complex sugars in most beans.

Never cook canned beans in their liquid! Rinse several times in water and drain before cooking, otherwise your flatulence will be great!

Bean Boil Foam
Add the rinsed beans to the pot and cover them with water. Use enough water to cover the beans and have at least one inch above the bean level. Do not use excess water, just enough to keep them from drying out during the boiling process.

When the pot contents begin to boil, the surface will form a white foam from the gases being released from the beans. This is not a time to leave the kitchen! I have had this boil over many times and the clean-up is no fun. While the beans boil, skim off the white foam that appears on the surface of the cooking water with a large spoon and discard.

Turn the burner down to the lowest setting for a gentle simmer and cover the pot with a lid… cook till the beans are done.

Taste Test
After simmering the beans for three quarters of the suggested cooking time, taste a bean to make sure it is soft enough, if not, cook for another 15 to 30 minutes and taste test again.

Once the beans are done to your taste test, turn the heat off, drain the liquid off, add seasonings or sauces and serve.


Why do we get gas?

Categories: Articles, Food Education, Western Medicine

After thinking about all that god food I ate in the winter 2010 term of Eastern Nutrition class, and after eating a nice big meal (maybe I ate a little too much) I thought about gas. Not that I was having any or anything…

I just thought of this and found a nice summary online. It explains how we get gas and why

“Most foods that cause flatulence do it for the same reason: Nutritional elements which can’t be broken down by the small intestine make it all the way down to the colon, which is swarming with bacteria. Those bacteria live on stuff in your diet that the rest of your gut doesn’t know how to deal with, but in the process of digesting those
second-hand goodies, they produce lots of gas.

There are several carbohydrates in common foods that we don’t have the enzymes to properly digest, and Raffinose is one of them. Most members of the cabbage family (broccoli, brussel sprouts, cauliflower,etc.) contain it. The curse is compounded by the fact that they also contain sulfur, which ramps up the stink factor.”

Question: Why Do Beans Cause Gas?
Foods high in fiber tend to cause gas. Beans in particular are well-known for their ability to cause flatulence. Why does this happen, and can anything be done about it?
Answer: What is gas?
Gas is primarily composed of hydrogen, nitrogen, and carbon dioxide which are all odorless. In about one-third of people, gas also contains methane. It’s unclear why some people produce methane and some people do not. People who produce methane typically will have stools that float in water.Sulfur is what causes gas to have odor. Therefore foods that are high in sulfur, such as garlic, onions, leeks, broccoli, cauliflower, cabbage and Brussels sprouts, can cause foul-smelling gas.
Why do beans cause gas?Beans (legumes) cause gas because they contain a sugar, oligosaccharide, that the human body can not break down.  Oligosaccharides are large molecules and are not broken down and absorbed by the lining of the small intestine as other sugars are. This is because the human body does not produce the enzyme that breaks down
oligosaccharides.Oligosaccharides make it all the way through the GI tract to the large intestine still intact. The bacteria that live in the small intestine break down the oligosaccharides. This produces the gas that must eventually come out of the rectum.

By the same principal, other foods that come into the large intestine without being properly absorbed in the small intestine will cause gas. Stress, for example, can cause food to move through the GI tract too quickly to be properly digested, with the end result being gas in the large intestine.

Preventing gas

To prevent gas that is caused by eating beans, the oligosaccharides must be broken down before they reach the large intestine and become food for the resident bacteria. The enzyme that breaks down oligosaccharides is alpha-galactosidase. This enzyme is derived from the fungus Aspergillus niger and is available under the brand name

Alpha-galactosidase is not appropriate for people with diabetes, as it may lead to an increase in blood sugar level. People who have mold allergies may have a reaction to alpha-galactosidase.  Alpha-galactosidase may increase galactose levels and therefore should not be used by those who have the genetic disease galactosemia.

Why do I have gas?

Everyone has gas and eliminates it by burping or passing it through the rectum. However, many people think they have too much gas when they really have normal amounts. Most people produce about 1 to 3 pints a day and pass
gas about 14 times a day.

Gas is made primarily of odorless vapors-carbon dioxide, oxygen, nitrogen, hydrogen, and sometimes methane. The unpleasant odor of flatulence comes from bacteria in the large intestine that release small amounts of gases that contain sulfur.

Although having gas is common, it can be uncomfortable and embarrassing. Understanding causes, ways to reduce symptoms, and treatment will help most people find relief.

What causes gas?

Gas in the digestive tract (that is, the esophagus, stomach, small intestine, and large intestine) comes from two sources:

  • Swallowed air
  • Normal breakdown of certain undigested foods by harmless bacteria naturally present in the large intestine (colon).

Swallowed air

Air swallowing (aerophagia) is a common cause of gas in the stomach. Everyone swallows small amounts of air when eating and drinking. However, eating or drinking rapidly, chewing gum, smoking, or wearing
loose dentures can cause some people to take in more air.

Burping, or belching, is the way most swallowed air–which contains nitrogen, oxygen, and carbon dioxide–leaves the stomach. The remaining gas moves into the small intestine where it is partially absorbed. A small amount travels into the large intestine for release through the rectum. (The stomach also releases carbon dioxide when stomach acid and bicarbonate mix, but most of this gas is absorbed into the bloodstream and does not enter the large intestine.)

Breakdown of undigested foods

The body does not digest and absorb some carbohydrates (the sugar, starches, and fiber found in many foods) in the small intestine because of a shortage or absence of certain enzymes.

This undigested food then passes from the small intestine into the large intestine, where harmless and normal bacteria break down the food, producing hydrogen, carbon dioxide, and, in about one-third of
all people, methane. Eventually these gases exit through the rectum.

People who make methane do not necessarily pass more gas or have unique symptoms. A person who produces methane will have stools that consistently float in water. Research has not shown why some people produce methane and others do not.

Foods that produce gas in one person may not cause gas in another. Some common bacteria in the large intestine can destroy the hydrogen that other bacteria produce. The balance of the two types of bacteria may explain why some people have more gas than others.

Which foods cause gas?

Most foods that contain carbohydrates can cause gas. By contrast, fats and proteins cause little gas.


The sugars that cause gas are: raffinose, lactose, fructose, and sorbitol.

Beans contain large amounts of this complex sugar. Smaller amounts are found in cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains.

Lactose is the natural sugar in milk. It is also found in milk products, such as cheese and ice cream, and processed foods, such as bread, cereal, and salad dressing. Many people, particularly those of African, Native American, or Asian  background, have low levels of the enzyme lactase needed to digest lactose. Also, as people age, their enzyme levels decrease. As a result, over time people may experience increasing amounts of gas after eating food containing lactose.

Fructose is naturally present in onions, artichokes, pears, and wheat. It is also used as a sweetener in some soft drinks and fruit drinks.

Sorbitol is a sugar found naturally in fruits, including apples, pears, peaches, and prunes. It is also used as an artificial sweetener in many dietetic foods and sugarfree candies and gums.


Most starches, including potatoes, corn, noodles, and wheat, produce gas as they are broken down in the large intestine. Rice is the only starch that does not cause gas.


Many foods contain soluble and insoluble fiber. Soluble fiber dissolves easily in water and takes on a soft, gel-like texture in the intestines. Found in oat bran, beans, peas, and most fruits, soluble fiber is not broken down until it reaches the large intestine where digestion causes gas.

Insoluble fiber, on the other hand, passes essentially unchanged through the intestines and produces little gas. Wheat bran and some vegetables contain this kind of fiber.

What are some symptoms and problems of gas?

The most common symptoms of gas are belching, flatulence, abdominal bloating, and abdominal pain. However, not everyone experiences these symptoms. The determining factors probably are how much gas the body
produces, how many fatty acids the body absorbs, and a person’s sensitivity to gas in the large intestine. Chronic symptoms caused by too much gas or by a serious disease are rare.


An occasional belch during or after meals is normal and releases gas when the stomach is full of food. However, people who belch frequently may be swallowing too much air and releasing it before the air enters the stomach.

Sometimes a person with chronic belching may have an upper GI disorder, such as peptic ulcer disease, gastroesophageal reflux disease (GERD), or gastritis.

Believing that swallowing air and releasing it will relieve the discomfort of these disorders, this person may unintentionally develop a habitual cycle of belching and discomfort. Frequently, the pain continues or worsens, leading the person to believe he or she has a serious disorder.

Two rare chronic gas syndromes are associated with belching: Meganblase syndrome and gas-bloat syndrome. The Meganblase syndrome, which causes chronic belching, is characterized by severe air swallowing and an enlarged bubble of gas in the stomach following heavy meals. The resulting fullness and shortness of breath may mimic a heart attack.

Gas-bloat syndrome may occur after surgery to correct GERD. The surgery creates a one-way valve between the esophagus and stomach that allows food and gas to enter the stomach but often prevents norma belching and the ability to vomit.


Another common complaint is passage of too much gas through the rectum (flatulence). However, most people do not realize that passing gas 14 to 23 times a day is normal. Although rare, too much gas may be the result of severe carbohydrate malabsorption or overactive bacteria in the colon.

Abdominal bloating

Many people believe that too much gas causes abdominal bloating. However, people who complain of bloating from gas often have normal amounts and distribution of gas. They actually may be unusually aware
of gas in the digestive tract.

Doctors believe that bloating is usually the result of an intestinal motility disorder, such as IBS. Motility disorders are characterized by abnormal movements and contractions of intestinal muscles. These disorders may give a false sensation of bloating because of increased sensitivity to gas.

Splenic-flexure syndrome is a chronic disorder that seems to be caused by trapped gas at bends (flexures) in the colon. Symptoms include bloating, muscle spasms, and upper abdominal discomfort.  Splenic-flexure syndrome often accompanies IBS.

Any disease that causes intestinal obstruction, such as Crohn’s disease or colon cancer, may also cause abdominal bloating. In addition, people who have had many operations, adhesions (scar tissue), or internal hernias may experience bloating or pain. Finally, eating a lot of fatty food can delay stomach emptying and cause bloating and
discomfort, but not necessarily too much gas.

Abdominal pain and discomfort

Some people have pain when gas is present in the intestine. When gas collects on the left side of the colon, the pain can be confused with heart disease. When it collects on the right side of the colon, the pain may feel like the pain associated with gallstones or appendicitis.

What diagnostic tests are used?

Because gas symptoms may be caused by a serious disorder, those causes should be ruled out. The doctor usually begins with a review of dietary habits and symptoms. The doctor may ask the patient to keep a diary of foods and beverages consumed for a specific time period.

If lactase deficiency is the suspected cause of gas, the doctor may suggest avoiding milk products for a period of time. A blood or breath test may be used to diagnose lactose intolerance.

In addition, to determine if someone produces too much gas in the colon or is unusually sensitive to the passage of normal gas volumes, the doctor may ask patients to count the number of times they pass gas
during the day and include this information in a diary.

Careful review of diet and the amount of gas passed may help relate specific foods to symptoms and determine the severity of the problem.

If a patient complains of bloating, the doctor may examine the abdomen for the sound of fluid movement to rule out ascites (build up of fluid in the abdomen) and for signs of inflammation to rule out diseases of the colon.

The possibility of colon cancer is usually considered in people 50 years of age and older and in those with a family history of colorectal cancer, particularly if they have never had a colon examination (sigmoidoscopy or colonoscopy). These tests may also be appropriate for someone with unexplained weight loss, diarrhea, or blood not visible in the stool.

For those with chronic belching, the doctor will look for signs or causes of excessive air swallowing. If needed, an upper GI series (x-ray to view the esophagus, stomach, and upper small intestine) may be performed to rule out disease.

How is gas treated?

The most common ways to reduce the discomfort of gas are changing diet, taking medicines, and reducing the amount of air swallowed.


Doctors may tell people to eat fewer foods that cause gas. However, for some people this may mean cutting out healthy foods, such as fruits and vegetables, whole grains, and milk products.

Doctors may also suggest limiting high-fat foods to reduce bloating and discomfort. This helps the stomach empty faster, allowing gases to move into the small intestine.

Unfortunately, the amount of gas caused by certain foods varies from person to person. Effective dietary changes depend on learning through trial and error how much of the offending foods one can handle.

Nonprescription medicines

Many nonprescription, over-the-counter medicines are available to help reduce symptoms, including antacids with simethicone and activated charcoal. Digestive enzymes, such as lactase supplements, actually help digest carbohydrates and may allow people to eat foods that normally cause gas.

Antacids, such as Mylanta II, Maalox II and Di-Gel, contain simethicone, a foaming agent that joins gas bubbles in the stomach so that gas is more easily belched away. However, these medicines have no effect on intestinal gas. The recommended dose is 2 to 4 tablespoons of the simethicone preparation taken 1/2 to 2 hours after meals.

Activated charcoal tablets (Charcocaps) may provide relief from gas in the colon. Studies have shown that when taken before and after a meal, intestinal gas is greatly reduced. The usual dose is 2 to 4 tablets taken just before eating and 1 hour after meals.

The enzyme lactase, which aids with lactose digestion, is available in liquid and tablet form without a prescription (Lactaid, Lactrase, and Dairy Ease). Adding a few drops of liquid lactase to milk before drinking it or chewing lactase tablets just before eating helps digest foods that contain lactose. Also, lactose-reduced milk and other
products are available at many grocery stores (Lactaid and Dairy Ease).

Beano, a newer over-the-counter digestive aid, contains the sugar-digesting enzyme that the body lacks to digest the sugar in beans and many vegetables. The enzyme comes in liquid form. Three to 10 drops are added per serving just before eating to break down the gas-producing sugars. Beano has no effect on gas caused by lactose or

Prescription medicines

Doctors may prescribe medicines to help reduce symptoms, especially for people with a motility disorder, such as IBS. Promotility or prokinetic drugs, such as metoclopramide (Reglan) and cisapride (Propulsid), may move gas through the digestive tract quickly.

Reducing swallowed air

For those who have chronic belching, doctors may suggest ways to reduce the amount of air swallowed. Recommendations are to avoid chewing gum and to avoid eating hard candy. Eating at a slow pace and checking with a dentist to make sure dentures fit properly should also help.


Although gas may be uncomfortable and embarrassing, it is not life-threatening. Understanding causes, ways to reduce symptoms, and treatment will help most people find some relief.

Points to Remember

  1. Everyone has gas in the digestive tract.
  2. People often believe normal passage of gas to be excessive.
  3. Gas comes from two main sources: swallowed air and normal breakdown of certain foods by harmless bacteria naturally present in the large intestine.
  4. Many foods with carbohydrates can cause gas. Fats and proteins cause little gas.
  5. Foods that may cause gas include:
    • Beans
    • Vegetables, such as broccoli, cabbage, brussels sprouts, onions, artichokes, and asparagus
    • Fruits, such as pears, apples, and peaches
    • Whole grains, such as whole wheat and bran
    • Soft drinks and fruit drinks
    • Milk and milk products, such as cheese and ice cream, and packaged foods prepared with lactose, such as bread, cereal, and salad dressing
    • Foods containing sorbitol, such as dietetic foods and sugarfree candies and gums.
  6. The most common symptoms of gas are belching, flatulence, bloating, and abdominal pain. However, some of these symptoms are often caused by an intestinal motility disorder, such as irritable bowel syndrome,
    rather than too much gas.
  7. The most common ways to reduce the discomfort of gas are changing diet, taking nonprescription or prescription medicines, (or herbs and acupuncture!) and reducing the amount of air swallowed.
  8. Digestive enzymes, such as lactase supplements, actually help digest carbohydrates and may allow people to eat foods that normally cause gas.

So is stink is to live? If you get too much gas look into what you are eating and how you are eating it. Consider taking a break and being kind to your digestion with congees and soups until you have enough strength in your SP/ST to ramp it up later.

Secret Ingredient to Cooking Beans- Kombu!

Categories: Articles, Cooking tips

Kombu cooked with beans renders them more digestible, and reduces the “fragrant side effects” from eating beans.

Kombu- Sea vegetables have a “soften hardness” quality and they make the beans much more digestible for folks with sensitive digestive systems. It also adds minerals and nutrients into the

food. Best beans to digest are adzuki, mung and lentil.

Kombu can also be cooked into brown rice for similar reasons.

Three Secrets to Cooking Beans:

1. Soak – Nature programs all seeds to lie dormant and hard until warm spring rains soak and soften them. A good soak hydrates and “awakens” the beans and they start to sprout. This sprouting process consumes the phytates (anti-nutrients) and makes the beans easier for us to digest. Additionally, the beans hard to digest sugars (oligosaccharides) leach out into the soaking water and are discarded.

2. Simmer – Don’t Boil, Simmer! Boiling toughens (coagulates) the bean’s protein whereas cooking at a slow simmer softens it. Simmering is when there are a few, small bubbles on the cooking surface. Boiling means lots of big bubbles as the hot fluid vaporizes.

3. Kombu – Lastly, cook beans with a strip of kombu sea weed. Mineral-rich kombu imparts a delicious meaty flavor to the beans plus it’s enzymes are a natural and healthful tenderizer. Before serving the beans you may stir kombu into the beans or remove it as you would a bay leaf. With long cooking, however, the kombu dissolves into the beans and helps thicken the broth. Kombu is available at quality food stores, natural food stores and on the Internet.

A slow cooker is ideal for bean cooking as it simmers them to melting perfection. Add soaked beans to the cooker before work turn on and be welcomed home to great pot of beans. Pressure cooking saves energy and reduces cooking time by 2/3, however the high temperature destroys the beans heat sensitive B vitamins.

Yield: 1 cup of dry beans makes 2 to 3 cups cooked beans.

Beans: Protein-Rich Superfoods

Categories: Articles, Western Medicine

Beans: Protein-Rich Superfoods
High in fiber and antioxidants, beans aren’t just good for the waistline, they may aid in disease prevention, too.
By Jenny Stamos Kovacs

More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week. What makes beans so good for us? Here’s what the experts have to say:

Chronic conditions such as cancer, diabetes, and heart disease all have something in common. Being overweight increases your chances of developing them and makes your prognosis worse if you do, says Mark Brick, PhD — which means that trimming your waistline does more for you than make your pants look better. Brick, a professor in the department of soil and crop sciences at Colorado State University, is investigating the ability of different bean varieties to prevent cancer and diabetes.

Beans are comparable to meat when it comes to calories, says Dawn Jackson Blatner, RD, a registered dietitian at Northwestern Memorial Hospital’s Wellness Institute in Chicago and a spokeswoman for the American Dietetic Association. But they really shine in terms of fiber and water content, two ingredients that make you feel fuller, faster. Adding beans to your diet helps cut calories without feeling deprived.

Our diets tend to be seriously skimpy when it comes to fiber (the average American consumes just 15 grams daily), to the detriment of both our hearts and our waistlines. One cup of cooked beans (or two-thirds of a can) provides about 12 grams of fiber — nearly half the recommended daily dose of 21 to 25 grams per day for adult women (30 to 38 grams for adult men). Meat, on the other hand, contains no fiber at all.

This difference in fiber content means that meat is digested fairly quickly, Brick says, whereas beans are digested slowly, keeping you satisfied longer. Plus, beans are low in sugar, which prevents insulin in the bloodstream from spiking and causing hunger. When you substitute beans for meat in your diet, you get the added bonus of a decrease in saturated fat, says Blatner.

Still not convinced? In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts — yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.

Beans have something else that meat lacks, Blatner says: phytochemicals, compounds found only in plants (phyto is Greek for “plant”). Beans are high in antioxidants, a class of phytochemicals that incapacitate cell-damaging free radicals in the body, says Brick. (Free radicals have been implicated in everything from cancer and aging to neurodegenerative diseases like Parkinson’s and Alzheimer’s.)

In a U.S. Department of Agriculture study, researchers measured the antioxidant capacities of more than 100 common foods. Three types of beans made the top four: small red beans, red kidney beans, and pinto beans. And three others — black beans, navy beans, and black-eyed peas — achieved top-40 status.

The bottom line? Beans are pretty much the perfect food, Brick says.

WebMD the Magazine – FeatureReviewed by Kathleen M. Zelman, MPH, RD, LD

How to Cook Any Bean.

Categories: Cooking tips

After trying to get the hang of cooking dried beans for years, and never getting it quite right, this was the short how-to that really helped me. All this time I had been adding salt at the beginning, when I should have saved it for the end.



Categories: Heart Fire, Phlegm Nodules & Interior Heat, Shen Calming, Vegan, Vegetables, Vegetarian

by Anna Strong

¼ cup wakame

1 tbsp olive oil

1 small yellow onion

2 small carrots, diced

1 celery rib, diced

1 15 oz can cannellini beans

1 ½ cup frozed lima beans, thawed

6 cups low sodium vegetable broth

1 bunch kale, chopped

¼ tsp dried oregano

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

  • Place the wakame in small bowl, cover with cold water, and soak 15 min. drain, squeeze liquid out, and set aside.
  • Heat oil in sauce pan.  Add onions, celery, and saute 3-5 min.  add cannelinni beans, lima beans and broth.  Bring to a boil, reduce heat to medium-low, simmer covered for 10 min.
  • Transfer half the soup to food processor and puree.  Stir mixture into remaining soup in pot. Add kale;cook for 5 minutes. Stir in oregano, cayenne, nutmeg, and drained wakame.

Wakame:  salty, cold.  LV, ST, KD.  Softens hardness, dissipates nodules, dissolves phlegm. Clears heat.

Yellow onion:  acrid, neutral.  LU, ST  transforms phlegm and damp

Carrots:  sweet, neutral.  SP,LV, LU, HT.  strengthens spleen and heart.  Soothes Liver.  drains damp.

Celery: sweet. LV. Clears heat, resolves toxins.

Lima bean:  cooling, sweet.  LV/LU.  Increases yin fluids.

Kale: warming, sweet, bitter-acrid. LU/ST

Cayenne pepper: warm, acrid

Nutmeg: warm, sweet


Carrots have an affinity for the heart and will take this stew there to cool the heart and help those who have heat and phlegm in combination presenting the hardening and nodulation.  The wakame is excellent for softening hardness as well as drawing the heart fire downward.  Lima beans will increase yin to also cool off the heart fire.