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Sweet Potato Soup

Categories: Large Intestine Fluid Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold, Stomach Food Retention

Sweet Potato Soup
(8 servings)

1 ½ pounds sweet potatoes
3 cups chicken stock
1 head garlic, peeled
1 tbsp vegetable oil
1 ½ tbsp curry powder
2 tsp minced ginger
1 cup cream (or nonfat evaporated milk)

1. Preheat the oven to 350 degrees. Rinse the potatoes and roast them in the oven for 40 minutes or until tender.
2. Bring the stock to a boil and blanch the garlic for 5 minutes; remove garlic from the stock with a slotted spoon.
3. Scoop the potato pulp out of the skins. Puree the potato and garlic cloves. Combine with stock.
4. Heat oil in a saucepan and sauté the curry powder until aromatic, about 2 minutes. Add the curry and ginger to the soup and simmer for 15 minutes (the soup may be held at this point, and refrigerated or frozen until ready to serve).
5. Add the cream or evaporated milk and simmer a few minutes until hot. Serve.

Analysis:
The sweet potatoes are neutral and sweet, strengthen SP and ST, tonify qi and blood, clear heat, and detoxify. Chicken stock is warm and sweet, supplements qi of SP and ST, nourishes blood, boosts wei qi and consolidates the KD. Garlic is hot and acrid, it detoxifies, removes stagnant food and blood, aids vomiting and diarrhea. Vegetable oil seems neutral and lubricating. Curry ???? Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Cream/milk is sweet and neutral, supplements qi, nourishes blood, and moistens dryness.
Overall, the recipe is warm and sweet, nourishing to the ST and SP, yet moving and detoxifying. The soup tastes rich, but is soothing to the ST and can be especially good if the patient has overeaten the night before. It aids retention of food in the ST and symptoms of indigestion.

Harvest Pumpkin Soup

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

Earth-spleen qi/yang xu

Frances Norris

Harvest Pumpkin Soup

Martha Stewart

Ingredients

1 small pumpkin, halved, seeds and stringy fibers put aside-cool, sweet, dispels damp

6 tbsp. unsalted butter- sweet, neutral, supplements qi

3 cups chicken stock-sweet, warm, supplements qi

3 cups water

1 sprig fresh thyme

1 small parsnip, peeled and coarsely chopped-warm, pungent, dispels dampness

1 small Yukon gold potato, peeled and coarsely chopped-cool, sweet, strengthens SP, harmonizes ST

2 small shallots, minced-warm, pungent

½ cup dry white wine-pungent, sweet, warm, expels cold

3 tbsp. heavy cream-sweet, neutral, supplements qi

1 tsp. packed light-brown sugar-sweet, warm, supplements MJ

2 tsp. coarse salt-salty, cold, nourishes KD

Freshly ground pepper to taste-pungent, warm, warms the MJ, expels damp and cold

Directions

1. Preheat oven to 400, place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 min. Scoop out flesh, and puree in a food processor.

2. Melt 1 tbsp. butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 min. Add stock, water, and thyme, and bring to a gentle simmer.

Cook for 9 to 10 min.

3. Meanwhile, melt remaining 5 tbsp. butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 min. Add shallots, and cook until soft, about 4 min. Add wine, and cook until liquid has reduced by half.

4. Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.

5. Puree in a food processor in small batches until smooth. Heat soup in a saucepan over medium-
high heat. Stir in cream, sugar, salt, and pepper, and serve.

Chicken Noodle Soup for the Common Cold

Categories: Asian, Chicken, Gluten-free, Soup, Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Invasion (External)

chicksoup

CHICKEN NOODLE SOUP FOR THE COMMON COLD serves 4

  • 2 tbs coconut oil
  • ¼ lb chicken, shredded
  • ¼ c preserved mustard greens, soaked, rinsed, and shredded
  • 4 slices ginger, shredded
  • 2 green onions, sliced thinly
  • 1-2 tbs fermented black beans, soaked, rinsed, and chopped
  • 4 c chicken stock
  • 1 tbs soy sauce
  • 2 tsp sesame oil
  • 2 oz rice vermicelli, presoaked in hot water until soft, drained
  • Fresh perilla leaves (or substitute with cilantro or basil)

1) Heat oil until smoking. Add chicken for 30 seconds. Add ginger, onions, greens, and black beans and stir fry for a few seconds.

2) Add chicken stock, bring to a boil, reduce heat and simmer for 5 min. add the soy sauce and sesame oil.

3) Divide noodles between 4 bowls, top with a handful of perilla leaves, and ladle the hot soup over the top.

 

EARLY WIND COLD INVASION

Coconut oil: warm, sweet; strengthening, moistening

Chicken: warm, sweet; tonifies Qi and Blood

Preserved Mustard greens: warm, acrid, salty; relieves common cold, ventilates Lungs, reduces swollen glands

Ginger: warm, acrid; LU, SP, ST; promotes sweating, expels pathogen, opens LU

Green Onion: hot, acrid; LU, ST; promotes sweating, expels external pathogen

Fermented Black beans: warm, sweet, slightly bitter; LU, ST; releases exterior, illuminates irritability

Soy sauce: cool, sweet, salty; clears heat

Sesame oil: warm, sweet; harmonizes Blood, lubricates intestines

Perilla Leaf: warm, acrid, aromatic; LU, SP; releases exterior, opens chest, moves QI

Rice noodles: sweet; tonifies SP, ST; nourishes QI

 

This recipe contains ingredients that disperse external pathogens but also treat an underlying deficiency of Wei Qi. It’s useful during the cold and flu season as a prophylactic tonic and in the early stages of the common cold.

Jason Cox

Pear and Watercress Soup

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

Pear and Watercress Soup

Serves 6
1 bunch of watercress
4 pears, sliced
3 ¾ cups chicken stock, preferably homemade OR vegetable stock (if vegetarian or if there is much heat and dryness present in patient)
½ yogurt
juice of 1 lime
salt and freshly ground pepper to taste

Place two-thirds of the watercress leaves and all stems in a pan with the pears, stock, and a little seasoning. Simmer for 15 to 20 minutes.

Reserving some of the watercress leaves for the garnish, add the rest to the soup and immediately blend in a food processor until smooth.

Put the soup in a bowl and stir the cream and lime juice to mix the flavors thoroughly. Season again to taste. Pour all the soup back into the rinsed pan and reheat, stirring gently, until warmed through.

Serve in warm bowls with watercress garnish.

Watercress — cool, bitter; clears heat, quenches thirst, lubricates lungs, promotes diuresis; treats thirst, irritability, restlessness, dry sore throat, cough with yellow sputum.

Pear — cold, sweet; regenerates body fluids, calms HT, relieves restlessness, clears heat, lubricates throat & LU, quenches thirst, promotes urination, detoxifies, dissolves mucus, stops cough; treats cough due to heat in the LU, excess mucus, irritability, thirst, dry throat, hoarse throat, retina pain, constipation, difficult urination, skin lesions, alcohol intoxication

Chicken (stock) — warm, sweet; tonifies qi, nourishes xue, aids KD xu, benefits SP/ST

Vegetable stock — slightly more cooling and moistening than the chicken stock perhaps; substitute when the patient presents with more extreme heat and dryness.

Yogurt — neutral, sweet; strengthens weakness, nourishes qi, xue & yin, lubricates dryness

Lime — cool, sour; regenerates body fluids, harmonizes ST, regulates qi, quenches thirst; treats sore throat, dry mouth, ST distention, cough

METAL IMBALANCE – LU HEAT (XU OR EXCESS)
*this recipe is overall cooling and moistening. Therefore use with caution in cool-damp conditions.

Tomato-Lentil Soup with Spinach, Corn, and Brown Rice

Categories: Spleen Qi Vacuity

Tomato-Lentil Soup with Spinach, Corn, and Brown Rice Recipe

2 tablespoons unsalted butter
2 tablespoons olive oil
1½ cups chopped yellow onion
¼ cup minced garlic
1 pound carrots, cut into ¼-inch pieces
¼ pound celery, cut into ¼-inch pieces
8 to 10 cups chicken stock
Two 14.5-ounce cans diced tomatoes, with juice
1 pound green lentils
Two 14.5-ounce cans tomato sauce
¾ cup uncooked long-grain brown rice
1 tablespoon chopped fresh thyme
1 tablespoon salt
1 teaspoon ground cumin
Freshly ground black pepper
10 ounces baby spinach
1½ cups frozen corn kernels

Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the carrots and celery and continue to cook, stirring occasionally, for an additional 10 minutes. Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper to taste. Reduce the heat back to medium-low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.

Analysis:
Butter — neutral, sweet, strengthens weakness, nourishes qi and blood, lubricates dryness
Onion-warm and pungent, promotes sweating, resolves phlegm, diuretic
Garlic- hot and pungent, anti-viral, anti-fungal, detoxifies meat and seafood, kills worms, removes stagnant blood and reduces abscesses.
Carrots-sweet, neutral, strengthens spleen and heart, nourishes and soothes liver, benefits the lung, diuretic, drains damp, anti-inflammatory
Celery-sweet, clears heat resolves toxin, subdues liver yang and wind, drains damp transforms phlegm, calms the shen
Tomato-sweet. Sour, cold, promotes fluids, clears heat, promotes urination, supplements kidney.
Lentils- sweet, neutral, strengthens spleen, harmonizes middle jiao
Brown Rice- sweet, slightly warm, supplements qi, soothes stomach, drains damp
Salt-salty, cold, clears heat cools blood, eases bowel movements, nourishes kidney
Black Pepper- pungent, warm, warms the middle jiao, descends stomach qi, expels damp and cold
Spinach-sweet, cold, clears heat, stops bleeding, nourishes blood, stabilizes yin, moistens dryness.
Corn- sweet, neutral, strengthens spleen, soothes stomach, promotes urination