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Cranberry and Goji Berry Chutney with Shu di Huang

Categories: Heart Blood Vacuity, Heart Qi Vacuity, Kidney Yang Vacuity, Liver Blood Vacuity

Siri Michel

Fire Imbalance – Heart Blood Deficiency

Cranberry and Goji Berry Chutney with Shu di Huang

Ingredients

  • 9 grams Shu di Huang
  • 1 1/2 tablespoon fresh grated ginger
  • 12 ounces fresh cranberries
  • 1 teaspoon ground cinnamon
  • 2/3 cup goji berries
  • pinch cayenne pepper
  • 1/4 cup chopped dried apricots
  • pinch allspice
  • 1 medium shallot, chopped
  • 1/2 teaspoon salt
  • 1 cup apple cider
  • 1/3 cup chopped walnuts
  • 2/3 cup white or brown sugar or 1 cup brown rice syrup
  • one orange, Zest of
  • 2 tablespoons maple syrup

 

Directions

  1. Combine cranberries, goji berries, apricots and shallots in saucepan.
  2. Add cider and enough water to cover. Let sit for 20 – 30 minutes.
  3. Bring to a boil, then turn down to a simmer.
  4. Cook for 15 minutes, or until goji berries are soft and plump, and the cranberries pop.
  5. Stir in sugar, maple syrup, spices and salt.
  6. Cook 5 minutes longer.
  7. Adjust seasonings. Remove from heat.
  8. Stir in walnuts and orange zest.
  9. Cool to room temperature.
  10. Store in a covered container in the refrigerator for up to 2 weeks.

 

TCM properties

Ingredient: Taste, Temp, Organs Function

Shu di Huang: Sl. warm, sweet; HRT, LVR, KD; Tonify and nourish blood, yin, and essence.

Cranberries:  Neutral, sweet; SP, ST; Supplements the center and boosts the qi; fortifies the spleen and harmonizes the stomach; eliminates vexatious thirst, stops diarrhea and dysentery

Goji berries: Neutral, sweet; LVR, LU, KD; Nourish Liver blood, yin of Kidney and Lung.

Apricots: Cool, bland; SP, ST, UB; Drains dampness, promotes urination.

Shallots: Cold, sweet; HRT, ST, UB; Clear heat, promotes urination.

Apple Cider: Neutral, sweet, sour; SP, HRT, SI; Percolates damp, promotes urination.

Sugar: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Maple Syrup: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Ginger: Warm, pungent; LU, SP, ST; Release the exterior, disperse wind-cold; transform fluids; resolve toxicity.

Cinnamon: Hot, pungent, sweet; SP, KD, UB Supplements source yang; warms Spleen & Stomach; eliminates accumulation and chill; frees the flow of blood; stops pain.

Cayenne: Hot, pungent; SP, ST; Dispels cold; fortifies the Stomach; quickens the blood and moves qi; treats indigestion, loss of appetite, and wind damp cold bi syndrome.

Allspice: Hot, pungent; SP, ST, SI, LI Warm middle burner, move qi.

Kosher or Sea Salt: Cold, salty, sl. sweet; KD, UB Harmonize and promote digestion; in small amounts – strengthens Kidney, fortifies bones, tendons and teeth; brightens eyes; detoxifies.

Walnuts: Warm, sweet; KD, LU, LI Tonify Kidney and Lung, moisten intestines.

Orange Zest: Sl. warm, aromatic; LU, SP, ST Regulate and move qi, prevent stagnation.

Options: substitute Dang Gui for Shu di Huang.

Modified recipe from: http://www.wholefoodsmarket.com/recipe/cranberry-and-goji-berry-chutney

Mid-East Pilaf

Categories: Liver Qi Stagnation, Spleen Qi Vacuity

Mid-East Pilaf
3 c Hot cooked rice
1 tb Vegetable oil
1 md Onion; chopped
1 c Chopped dried apricots
1 tb Brown sugar
2/3 c Cashew bits or halves
1/3 c Raisins
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Cracked black pepper
1/8 ts Cardamom
1/8 ts Ground cloves
1/3 c Apple juice

1. Heat oil in large skillet over medium-high heat.
2. Sauté onion with brown sugar 3 to 5 minutes or until onion is golden brown.
3. Add cashews and raisins; sauté 2 to 3 minutes until nuts begin to brown and raisins plump.
4. Add rice, apricots, salt, cinnamon, pepper, cardamom and cloves.
5. Stir in apple juice. Heat thoroughly and serve.
Makes 6 servings
TCM Analysis:
Rice- sweet, neutral, supplements SP/ST, generates/preserves body fluids
Vegetable oil- neutral, sweet, sour, astringent; LV/LU, clears heat, detoxifies, generates fluids
Onion- acrid, neutral, LU/ST, clears heat relieves toxicity, transforms phlegm/damp
Apricot- neutral, sweet, sour, moistens LU, increases yin fluids
Brown sugar- sweet, warm, SP/ST/LV, supplements MJ, expels cold, inv. blood, moves LV qi
Cashew- sweet, neutral
Raisins- sweet, sour, neutral, LV/KD/UB
Salt- salty, cool, softening, KD
Cinnamon- warm, acrid, sweet, SP/ST/UB, dispels cold, promotes circulation
Black Pepper- acrid, warm, ST/LI, warms middle, expels damp/cold
Cardamom- acrid, aromatic, SP/ST/LV, digestive problems
Clove- acrid, warm, ST/KD, warms MJ, dispels cold
Apple Juice- sweet, sour, reduces heat, produces fluids for the body, moistens dryness, cool LU, cleansing and beneficial for LV/GB
Overall Pattern: The acrid ingredients help move the LV qi, and the sweet ingredients help nourish SP/ST.

Morning Couscous With Oranges and Dates

Categories: Shen Calming, Spleen Qi Vacuity

Morning Couscous With Oranges and Dates
Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: December 7, 2009

This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.

1 1/2 cups water

2 to 3 tablespoons brown sugar or honey (to taste)

1 teaspoon orange flower water (optional; available at Middle Eastern markets)

3 tablespoons chopped dried apricots

2 tablespoons currants or raisins

1 tablespoon unsalted butter (optional)

1 cup couscous

1/4 to 1/2 teaspoon cinnamon, to taste

1/4 teaspoon salt (optional)

2 navel oranges

6 dates, pitted and cut in quarters lengthwise

Pomegranate seeds for garnish

1. Combine the water and brown sugar or honey in a saucepan, and bring to a boil. Turn the heat to medium, and boil gently until the sugar has dissolved. Stir in the optional orange flower water, the chopped apricots and the raisins or currants, and set aside for five minutes.

2. Place the couscous in a 2-quart bowl, and add the cinnamon and salt. Stir together. Pour on the hot syrup. Mix together with a fork, spatula or wooden spoon, and set aside for 20 minutes, stirring occasionally. At this point, if not eating right away, cover and refrigerate.

3. Shortly before serving, steam the couscous in one of two ways.

Line a strainer with a double layer of cheesecloth, and dump the couscous into the strainer. Then set above a pot with 1 inch of boiling water. Cover and steam for 15 minutes, making sure that the water is well below the couscous. Transfer to a bowl, add the butter, and toss together until the butter melts.

Alternatively, place the couscous in a microwave and cover tightly with plastic wrap. Microwave for two minutes. Carefully uncover, stir in the butter and cover again. Microwave for another two minutes. Remove the plastic, being careful of the steam in the bowl.

4. With a paring knife, peel away the skin and pith from the orange, holding it over the couscous so that any juice drips onto the couscous. Still holding the orange over the couscous, cut out the sections from between the membranes.

5. Pile the couscous into a mound on a platter, or spoon into individual serving bowls. Decorate with orange sections, date slices and pomegranate seeds, and serve.

Yield: Serves four to six.

Advance preparation: You can make the dish through step 3, and keep the couscous in the refrigerator for up to five days.