You are browsing the archive for carrot Archives - Food from East.

Daikon no Namasu (Carrot and Daikon Salad)

Categories: Large Intestine Fluid Vacuity, Liver Qi Stagnation, Lung Phlegm Heat, Spleen Damp

Daikon no Namasu (Carrot and Daikon Salad)
Japan

The color combination of white daikon and red carrot is regarded as a symbol of happiness.

Serves four

Ingredients
8 inch daikon
2 carrots
1 tsp salt
3 tbsp caster (superfine) sugar
4 ½ tbsp rice vinegar
1 tbsp white sesame seeds

Cut the daikon into three pieces, and then thickly peel the skin. Peel the carrots and cut them into 2 inch pieces. Slice both vegetables very thinly lengthwise then across to make very thin matchsticks.

Place the daikon and carrot in a mixing bowl. Sprinkle with the salt and mix well with your hands. Leave for about 30 minutes. Drain in a sieve and gently squeeze out the excess liquid, then transfer them to another mixing bowl.

Mix the sugar and rice vinegar together in a bowl. Stir well until the sugar has completely dissolved. Pour over the daikon and carrot, and leave for at least a day, mixing it two or three times.

Mix the two vegetables evenly and place in a small bowl or plate. Sprinkle with sesame seeds and serve.

Daikon: cool acrid sweet LU ST
Actions: clears Heat, transforms Phlegm, cools the Blood, promotes urination, directs qi downwards, and improves digestion.
Indications: Phlegm Heat cough, Heat in the LU, febrile illness.

Carrot: sweet neutral SP LV LU HT
Actions: strengthens the SP and aids digestion, benefits the LV, improves vision, directs qi downwards, stops cough.
Indications: Indigestion, weak digestion, abdominal distension, constipation, visual weakness, night blindness; LU Heat cough and whooping cough, assists in the rash disorders of childhood, dysentery.

Salt: salty neutral KI
Actions: moistens dryness, softens hardness, benefits digestion, and promotes bowel movements.

Caster Sugar: sweet neutral LU SP
Actions: moistens the LU, increases yin fluids, and benefits the SP.
Indications: dry cough, dry throat, thirst, dull abdominal pain.

Vinegar: sour bitter warm LV
Actions: improves digestion, disperses stagnant Blood, stops bleeding, and balances rich and oily foods.
Indications: food stagnation, abdominal and hypochondriac masses and accumulations, hematemesis, hemafecia, epistaxis, postpartum dizziness and fainting, food poisoning.

White Sesame Seeds: sl. warm sweet LV KI
Actions: LV and KI tonic, lubricates intestines, general tonic.

Daikon no Namasu (composite): cool acrid sweet sour LU SP ST LV HT KI
Actions: clears Heat, transforms Phlegm, cools the Blood, promotes urination, directs qi downwards, and improves digestion, strengthens the SP and aids digestion, improves vision, stops cough, LV and KI tonic, lubricates intestines, general tonic.
Indications: Phlegm Heat cough, Heat in the LU, febrile illness, indigestion, weak digestion, abdominal distension, constipation, visual weakness, night blindness, LU Heat cough and whooping cough, assists in the rash disorders of childhood, dysentery.

Stuffed Lotus Root

Categories: Heart and Small Intestine Fire, Shen Calming, Urinary Bladder Damp Heat

Stuffed Lotus Root

Ingredients:

  • 1 medium lotus root
  • ½ C dry mung beans
  • ½ C carrot, diced

Instructions:

  1. Soak mung beans in water for 30 minutes.
  2. Chop off one end of the lotus root (about 1 inch). You will see several holes in the root. Fill the holes with mung beans and diced carrot. Press stuffing in with a fork or chopstick.
  3. Steam for 1 hour, or until the lotus root is thoroughly cooked. Check tenderness with a fork.
  4. Chop into thin slices and serve.

Makes 3-4 small servings (as side dish, snack, or dessert).

TCM analysis:

lotus root: sweet, cold; SP, ST, HRT; clears heat, strengthens HRT/SP, astringes LI, stops diarrhea
mung beans: sweet, cold; HRT, ST, UB; clears heat, alleviates thirst and irritability, promotes urination
carrot: sweet, neutral; SP, LV, LU, HRT; strengthens HRT/SP, nourishes LV, benefits LU, promotes urination

This recipe clears heat from the HRT that is transmitting to the UB, causing difficult or painful urination. Overall, the recipe is cold and sweet, leading to its ability to clear fire and generate fluids to promote urination. It may also be used to reduce edema or to decrease blood pressure.

Split Pea and Barley Soup

Categories: Spleen Damp, Spleen Damp Cold, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Split Pea and Barley Soup (serves six)

14 cups of water
1 pound green split peas
½ cup barley, rinsed in a strainer
1 TBL olive oil
1 bay leaf
2 TBLS unsalted butter
2 medium onions, diced
4 garlic cloves, minced
2 carrots finely diced
1 celery rib, finely diced
1 tsp fresh thyme, or ½ tsp dried
1 tsp salt
Freshly ground black pepper to taste

Instructions

  • In a large stockpot combine water, split peas, barley, olive oil and bay leaf. Bring to a boil, stirring occasionally. Then reduce heat to lively simmer. Cook the soup, continuing to stir periodically for 30 minutes.
  • Meanwhile, melt butter in a medium-size skillet over medium heat.  Add onions and garlic.  Sauté until the onions are golden brown.
  • Stir the onions into the soup along with the carrots, celery, thyme, salt and pepper.
  • Cook, now stirring frequently to prevent the soup from sticking as it thickens, for 30 more minutes. The soup is ready when the peas have almost totally dissolved and the barley and vegetables are tender. The soup will thicken as it cools in the serving bowls, so thin with more water if necessary.

Comments: This recipe uses great ingredients for the SP.  They are cooked well, making it easier for the Spleen to digest. It also offers warming spices to help warm the middle jiao and encourage Sp Qi. Barley is a particularly good grain for strengthening the SP and ST and also helps to leach out dampness. Carrots are also nice for the SP and help drain dampness

Sauted Chinese Vegetables

Categories: Large Intestine Damp Heat, Lung Phlegm Heat, Spleen Damp

Lung Phlegm Heat- Metal – nina gaglio

Sautéed Chinese Vegetables

Serves 3 to 4

1 hand full of Bok Choy- chopped

4 carrots chopped into 1-inch cubes

1 large onion finely chopped

Bok Choy- sweet, neutral, ST, LU, LI. Cleat, promotes bowel movement.

Carrot- sweet, neutral, LU, SP, LV, HT. Benefits the lung, drains damp.

Onion- pungent, LU. Clears heat resolves toxicity.

Overall TCM Functions:

Clears heat from the LU and drains dampness.

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

Ingredients:

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:

Directions:

  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.

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.

Beet soup (Borscht)

Categories: Heart Blood Vacuity, Liver Blood Vacuity

Beet soup (Borscht)
Yield: 4 servings

2 medium leeks, thinly sliced
2 tbsp unsalted butter
1 medium onion, diced
1 rib celery, diced
1 medium carrot, diced
2 cloves garlic, minced
1 ½ pounds fresh beets, peeled & diced
4 Cups low-sodium vegetable broth
4 tbsp apple cider vinegar
3 tbsp chopped fresh dill, plus more for garnish
4 tbsp sour cream

1. Prep all ingredients. Heat butter in large pot over medium heat. When foam subsides, add onions, leeks, celery, carrot, garlic, beets & generous sprinkling of salt and pepper. Cook, stirring often, until veggies soften, 15-20 min.
2. Pour in veggie broth and bring to a simmer, gently stirring occasionally for 10-15 min. Stir in vinegar, dill and more salt and pepper to taste. Ladle soup into indiv bowls & top with sour cream and more dill to taste

TCM analysis:
Overal: HT Blood nourishing
Leeks/onions: pungent, warm. Promotes sweating, resolves phlegm, diuretic.
Celery: sweet, slightly bitter, cool, tonifies KD, stops bleeding, strengthens SP/ST, clears heat, lowers blood pressure, promotes diuresis, benefits blood
Carrot: sweet, pungent, cool. Clears heat, detoxifies, strengthens all internal organs, benefits eyes, relieves measles, lubricates the intestines, promotes digestion.

Garlic: pungent, hot. anti-viral/fungal, detoxifies meat/seafood, kills worms, removes blood stasis and food stagn, reduces abscess.
Beets: Sweet, cool. Nourishes blood, tonifies HT, calms spirit, lubricates intestines, cleanse LV
Vinegar: sour, warm. detoxifies, invig blood circulation, inhibits growth of bacteria, astringent, closes pores

Sauteed Daikon with Scallion and Carrot

Categories: Bi Syndrome Hot, Dryness Invading the Lungs, Lung Phlegm Heat, Spleen Damp, Spleen Damp Heat, Spleen Qi Vacuity

Sauteed Daikon with Scallion and Carrot

1 large daikon radish or 2-3 medium turnips, cleaned and cut into half-moons.
4 or more medium carrots, sliced diagonally into thin ovals.
2-3 scallions, minced.
Sesame oil for frying.
¼ tsp salt.
Soy sauce to taste.

Heat a wok on high heat or a large skillet and add 1-2 tbsp. of oil. When it is hot, add the carrots and daikon and stir-fry for two to three minutes. Then add scallions and stir-fry for another 30-60 seconds. Stir in salt, soy sauce, and a dash of black pepper if desired. Serve immediately.

Scallion: Warm, acrid; warms middle burner, moves qi, expels external pathogens.
Carrot: sweet, neutral; SP/LV/LU/HT. Strengthens SP/HT, nourishes LV, drains damp, strengthens the organs, promotes bowel movement.
Daikon radish: cool, acrid, sweet; removes stagnant food, resolves mucus, moistens the LU, promotes bowel movement.
Overall, this recipe tonifies the SP, resolves dampness, possibly treats warm damp bi conditions, and promotes bowel movements.

Chickpea Soup

Categories: Spleen Qi Vacuity

CHICK PEA SOUP:
Main Action: Strengthens the Spleen
2-hour preparation time Serves 4
INGREDIENTS:
1.5 cups chickpeas (garbanzo beans) – neutral, sweet; HT, ST
1 medium carrot diced- neutral, sweet; LV, LU, SP & Improves Qi Circulation
1 onion diced — warm, pungent, LU, ST & promotes sweating
1 stalk of celery sliced-Bitter, sweet, cool, LV, ST — reduces damp & clears heat
5 cloves sliced garlic-acrid, warm/hot, sweet, salty, HT, LV, LU, SP — strengthens Yang, drains damp and phlegm
1 teaspoon minced garlic
2 twigs rosemary- warm, sweet, pungent, HT, KD, LU, SP — strengthens yang, reduces phlegm and warms the cold
2 twigs thyme-warm, bitter, pungent, LU, SP —resolves phlegm
black pepper-hot, sweet, pungent, KD, HT, LI, ST- warms, reduces damp and phlegm, reduces toxins
salt-salty, cold, KD, LI, ST,SP- clears heat and reduces phlegm and toxin
olive oil-neutral, sweet, SP, LV
Preparation and cooking:
Soak the chickpeas overnight in water. Drain chickpeas and cover again with water to 2 inches above the lever of the chickpeas. Add sliced garlic, rosemary, and thyme. Simmer partially covered for one hour. Remove thyme and rosemary twigs. Add carrot, onion, celery, salt and pepper. Cook for another 30 minutes or so. Add some more water. Beat the soup with and egg beater until partially pureed. Add minced garlic and cook a few more minutes. Add olive oil and serve.