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Beet, Broccoli, and Blue Cheese Salad

Categories: Liver Blood Vacuity

Beet, broccoli, and blue cheese salad

  • 4 beets, trimmed, leaving 1 inch of stems attached
  • 4 cloves garlic, chopped, divided
  • 1 teaspoon olive oil
  • 2 cups of broccoli florets
  • 2 tablespoons peanut oil
  • 1/3 cup crumbled blue cheese

Serves 3-4

Directions
1. Preheat oven to 425 degrees F (220 degrees C). Place the beets, 1/4 of the chopped garlic, and the olive oil on a piece of heavy aluminum foil; fold the foil around the beets into a sealed packet.
2. Roast beets in the preheated oven until easily pierced with a fork, 40 minutes to 1 hour. Let beets cool just until they can be handled, then rub with a paper towel to remove skins. Chop into 1/2-inch cubes; set aside.
3. Heat the peanut oil and in a heavy skillet over medium-high heat. Cook and stir broccoli and the remaining garlic together until broccoli is slightly softened but still crunchy, about 5 minutes. Remove from heat; stir in the beets and the blue cheese. Serve warm.

TCM Breakdown:
Beets: Nourish LV blood
Broccoli: Nourish LV blood, brightens eyes
Garlic: Releases exterior
Peanut Oil: Regulates blood, nourishes yin
Olive Oil: moistens dryness
Blue Cheese: supplements qi, nourishes blood, moistens dryness

CI: Beets contain oxalic acid

Beet Broccoli Dish

Categories: Liver Blood Vacuity, Spleen Qi Vacuity

LV Blood Xue- Wood – nina gaglio

Beet Broccoli Dish– serves 3 to 4

1 medium beet (roasted until soft) sliced 1-inch cubes

2 cups broccoli – chopped

1 cup brown rice

2 tablespoons soy sauce

1 tablespoon sesame oil

Overall TCM Functions:

Nourishes LV blood, harmonizes SP/ ST

Beet- sweet, neutral, SP, ST, LV. HT. Nourishes LV blood, strengthens middle jiao, calms the shen.

Broccoli- sweet, sl. bitter, acrid, cold. LV, SP. Nourishes LV blood, strengthens SP.

Brown Rice- sweet, sl. warm, SP/ST. Supplements qi, soothes ST, drains damp.

Soy Sauce- salty, cold, SP, ST, KD. Harmonizes middle jiao, clears heat.

Sesame oil- nourishes yin and fluids, helps to expel phlegm.

Shrimp and Veggie Fettucini

Categories: Kidney Qi Vacuity, Large Intestine Fluid Vacuity, Liver Qi Stagnation, Spleen Qi Vacuity

Wood:

Dusten Nelson

Shrimp and Veggie Fettucini

Servings: 1 large or 2 small

Prep time: 10 minutes

Cooking time:10 minutes

Ingredients:

“Fettuccini”

½ cup carrot: detoxifying and tonify qi

¾ cup zucchini: supports yin and fluids

¾ cup broccoli stalk (imperfections trimmed)

1 cup mushrooms: support free coursing of liver qi

4 oz of cooked and peeled shrimp: salty to soften hardness

Olive oil

Sauce: minimal amount, more for flavor but the sauce tends to be balanced with the warming and moving nature of the nutmeg, pepper and onion matched against the cool and moistening nature of the yogurt and coconut milk.

Olive oil cooking spray

¼ cup onion (finely diced)

¼ cup coconut milk

¼ cup yogurt

1 tablespoon miso paste

1 pinch of nutmeg

1 pinch of pepper

2 tbsp water or vegetable stock

Instructions: Peel the outside layer of the carrots and discard. Now use the peeler and peel the carrots, zucchini and broccoli into strips and then set aside. This is the “fettuccini.” With the zucchini peel down until you reach the seeded soft center and then either mash up and add to the sauce or discard. Next, sauté the sliced mushrooms in a pan with ½ tbsp of coconut oil, season with salt and pepper and let cook for 2-4 min. Drain liquid then mix mushrooms with the veggie fettuccini.

Sauce:

Preheat a small pot on medium heat and lightly coat with spray. Add the onion and sauté. Mix in coconut milk, yogurt, miso, nutmeg and pepper, bring to a simmer and stir until miso is completely dissolved.

Remove from heat.

Clean pan if necessary, pre-heat and re-spray. Add the carrot and broccoli “fettuccini” to the pan and sauté for 3 minutes. Add 2 tablespoons of stock or water and then add the zucchini and sauté for 2 minutes more.

Add the sauce and toss until warm.

Transfer the fettuccini to the center of a plate, top with the shrimp.

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 (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.

How much wood could a Pig

Categories: Liver Blood Vacuity, Liver Qi Stagnation, Liver Yin Vacuity

How much wood could a Pig
1 Orange
1/8 C Black Sesame Seeds
1 C Broccoli
2 T Brown Sugar
1 Lb Pork

TCM Analysis
Orange: Sweet, Sour, Cool; LV, LU, ST, UB; Clears heat, Soothes LV, Nourish fluids; LV Qi Stagnation, Loss of Body Fluids, Cough with sputum
Black Sesame: Sweet, Neutral; LV, KD, LU, LI; Nourish LV and KD, Moisten LI, Nourishes Jing and Marrow
Broccoli: Sweet, Sl. Bitter, Acrid, Cool; SP, LV; Nourishes LV blood, Strengthens SP, Clears heat; Poor Digestion, Inflammation; Poor Vision
Brown Sugar: Sweet, Warm; SP, ST, LV; Supplement MJ, Expels cold, Invigorates blood, Moves LV Qi; Menstrual Cramps, Post childbirth recovery
Pork: Sweet, Salty, Neutral; LV, SP, KD; Nourishes LV and KD, Boost Qi, blood and yin, Moistens dryness; General xu, Emaciation, Dryness, Anemia

Overall Intended Actions
Nourish and soothe the LV blood, Qi and Yin. Provide nourishment to muscles and sinews while moistening dryness and clearing heat. Each ingredient has a connection to the LV and most actions overlap. Individuals with LV type problems would benefit from this dish.

Angel Hair Pasta with Shrimp and Broccoli

Categories: Kidney Yang Vacuity, Liver Blood Vacuity, Shen Calming

ANGEL HAIR PASTA WITH SHRIMP & BROCCOLI

8 1/4-inch medium shrimp
3 large garlic cloves
1/2 tsp. salt and pepper
6 tablespoons olive oil
6 tablespoons butter
1 bunch of broccoli, cut up
8 oz. whole wheat angel hair

Marinade:
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator. After marinating, remove the garlic pieces. Add 3 tablespoons butter.

Pasta:
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.
Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often. Cook pasta. Drain and toss everything together. Serve.
Analysis:
Shrimp — sweet, goes to liver, boosts kidney yang.
Garlic- hot and pungent, anti-viral, anti-fungal, detoxifies meat and seafood, kills worms, removes stagnant blood and reduces abscesses.
Pepper- pungent, warm, warms the middle jiao, descends stomach qi, expels damp and cold
Salt- salty, cold, clears heat cools blood, eases bowel movements, nourishes kidney
Butter- sweet, neutral, supplements qi, nourishes blood, moistens dryness
Broccoli- sweet, slightly bitter, acrid, cool, nourishes liver blood, strengthens spleen, clears heat, promotes urination.
Whole Wheat- sweet, slightly cool, supplements qi, nourishes heart, calms shen, reduces thirst.

Earth Builder and Regulator

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

halibut

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

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 (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.

Broccoli could aid breast cancer fight

Categories: Articles, Western Medicine

Broccoli could aid breast cancer fight

Submitted by Drew Kaplan

 

The vegetable, already hailed as a so-called “superfood”, contains a chemical capable of targeting the cells which fuel the growth of tumours.  A component of broccoli called sulforaphane targets and kills cancer stem cells as well as preventing new tumours from growing, according to
researchers at the University of Michigan. Current chemotherapies do not work against cancer stem cells.  Researchers believe that eliminating the cancer stem cells is key to
controlling cancer.

The study, published in the journal Clinical Cancer Research, charts how scientists at the university’s Comprehensive Cancer Centre tested the effects of sulforaphane in experiments involving mice and cell cultures.

Prof Duxin Sun, the author of the study, said:  “Sulforaphane has been studied previously for its effects on cancer, but this study shows that its benefit is in inhibiting the breast cancer stem cells. This new insight suggests the potential of sulforaphane or broccoli extract to prevent or treat cancer by targeting the critical cancer stem cells.”

Researchers took mice with breast cancer and injected varying concentrations of sulforaphane from the broccoli extract.  They then used several established methods to assess the number of cancer stem cells in the tumours.

These measures showed a marked decrease in the cancer stem cell population after treatment with sulforaphane, with little effect on the normal cells.

Cancer cells from mice treated with sulforaphane were also unable to generate new tumours.

The researchers then tested sulforaphane on human breast cancer cell cultures in the lab, finding similar decreases in the cancer stem cells.  Researchers are currently developing a method to extract and preserve sulforaphane.  The tests involved higher concentrations of sulforaphane than are available by simply eating broccoli.

http://www.telegraph.co.uk/health/healthnews/7679711/Broccoli-could-aid-breast-cancer-fight-scientists.html

The effect of cooking on Brassica vegetables: Steaming wins…

Categories: Articles, Cooking tips

By Sissi Wachtel-Galor and Colleague
The brassica family of vegetables includes: broccoli, spinach, cabbage, cauliflower, Brussels sprouts, kale, collard greens, pak choi and kohlrabi. It is one of the healthiest and most nutritious vegetable groups. Recent research has highlighted its strong anti-cancer benefits.
Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw and cooked vegetables.

Cooking water was also tested. For all cooked vegetables, antioxidant content was highest in steamed > boiled > microwaved, and decreased with longer cooking time, regardless of method. All steamed vegetables had higher antioxidant contents than had matching raw vegetables. Effects were variable for boiling and microwaving.  Microwaving caused greater antioxidant loss into cooking water than did boiling. Marked losses of anitoxidants occurred in microwaved cabbage and spinach.

To assess food antioxidant content/intake accurately, cooking effects need detailed study. Steaming may be the
cooking method of choice to release/conserve antioxidants. The cooking water is a potentially rich source of dietary antioxidants.

This is the reason why I prefer to cook the steamed vegetables for my mother. Good for her bowel disease and scleroderma.;-)

http://stanford.wellsphere.com/general-medicine-article/the-effect-of-cooking-on-brassica-vegetables/797115