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Mulberry Muffins

Categories: Heart Qi Vacuity, Shen Calming, Spleen Qi Vacuity

Mulberry Muffins

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup fat free sour cream
1/4 cup skim milk
2 tablespoons applesauce
1 egg
1/2 teaspoon almond extract
1/2 cup mulberries

Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Serves 8

Flour – Sweet, sl cool; SP/HT/KD; Supplements qi, nourishes HT and calms shen (CI Celiac dz)
Mulberry – Sweet, cold; HT/LV/KD; Nourishes HT/LV xue, nourishes yin
Sugar – sweet, neutral; LU/SP, moistens the LU, benefits the SP
Applesauce – Sweet, sour, cool; SP/ST/HT/LU; supplements LU/SP/ST, moistens LI, clears heat
Milk – sweet, neutral; SP/ST/LU, supplements qi, nourishes blood, moistens dryness
Egg – sweet, neutral; SP/ST/LU; nourishes yin/xue, supplement SP/ST, calms chen

CI: phlegm, damp

Venison Burgers for KD yang xu

Categories: Kidney Yang Vacuity

Tonifying Your Yang Never Tasted So Good:
Venison Burgers for KD yang xu
By Katie Fritz

For burgers:
1 lb. Ground venison
1/3 c. chopped walnuts
1 chicken egg
1/3 c. cooked quinoa
1 tbsp. Mustard
4 cloves garlic, chopped
1/4 onion, chopped
1 tbsp. olive oil
A few splashes Worcestershire sauce (all-natural, por favor)
Pinch salt

Whole wheat buns (or no buns if you are gluten free!)
8 quail eggs, poached
1 beet, grated

Burger prep:
Rinse quinoa before using. Cook 1/3 c. quinoa in 2/3 c. water. Bring to a boil & then reduce heat to simmer. You’ll see the hulls leave the quinoa & you’ll know it’s done. Set aside to cool.

Brown onions & garlic in 1 tbsp. olive oil. Remove from heat & set aside to cool.

Bring a small pot of water to a rolling boil. Crack your quail eggs using a sharp knife give them a few taps in the center w/ the edge of your blade to ease the cracking process. Place cracked eggs, one-by-one, into your pot of water until the egg white are opaque. Remove from water w/ a slotted spoon & place on a paper towel to dry.

Shred your beet w/ a cheese grater & set aside. Wash & dry your lettuce. Set aside.

Pre-heat your oven to 350 degrees.

In a large bowl combine venison, walnuts, quinoa, mustard, Worcestershire, salt & pepper & egg. Mix together the best way I’ve found to do this is to just dig your hand in and start squishing. Please wash them before and after! Once onions, garlic & quinoa are cool enough, add them to the bowl & continue mushing. Form meat into 4 patties & cook in an oiled skillet over medium heat about 5 minutes on each side. Then place in the oven & bake for 5-10 min or until there is just a little pink left in the center of the burgers (depending on how you like your meat cooked).

Fix up your burger:
Spread veganaise on your buns if you so choose. Place a bed of lettuce on the bottom bun, then add the burger. Atop the burger place 2 quail eggs & shredded beets. Place the top bun on & dig in!

TCM analysis:
Venison – warm & sweet: supplements qi, blood & yang
Walnuts – warm, sweet, bitter: strengthens KD yang & LU
Chicken egg – neutral & sweet: supplements blood & yin
Quinoa – sweet & warm: tonifies qi, strengthens SP, warms yang, relieves internal coldness
Mustard – warm, acrid, bitter: stimulates digestion, helps digest fats
Garlic – acrid & warm: moves qi, detoxifies meat, relieves food stagnation
Onion – warm, acrid, sweet: moves qi
Salt – cool & salty: anti-inflammatory, softens
Pepper – warm-hot & v. acrid: enriches yang, expels cold
Worcestershire – mostly warming & expelling stagnation
Whole wheat – neutral-warm, sweet: moistens, enriches yin
Quail eggs – sweet, salty, warm: tonifies qi, restores Jing, warms yang, resolves dampness, activates blood & removes stagnation
Beets – neutral, sweet, sl. bitter: balances SP/ST qi
Lettuce – cool-cold & sweet, sl. bitter: cools heat
Veganaise (whipped soy oil) – neutral-warm, sweet: moistens, acts as a laxative

The overall focus of this recipe is to tonify KD yang with the venison, quinoa, walnuts, pepper & quail eggs. The rest of the ingredients help assimilation and prevent stagnation, since it’s a big ole burger (onion, garlic, mustard, pepper). The lettuce provides some balance w/ its cooling properties & the beets act as a natural digestive enzyme.

Almond Banana Pancakes

Categories: Large Intestine Fluid Vacuity, Large Intestine Qi Stagnation, Liver Blood Vacuity, Lung Fluid Xu, Lung Yin Vacuity, Spleen Qi Vacuity

Almond Banana Pancakes
2 ripe bananas
1 egg
1 heaping tablespoon of almond butter

Mash the bananas, add the egg and mix well.
Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture. Warm butter in a pan and pour batter into small cakes. Brown on each side and serve warm.
Bananas — sweet, cold, clears heat, cools blood, lubricates LI, moistens Lungs, detoxifies
Eggs-sweet, neutral, nourishes yin and blood, supplements SP/ST, calms the shen
Almonds- sweet, neutral, moistens LU and LI, supplements SP and LU

Lily and Rehmannia Egg Soup

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

Lily and Rehmannia Egg Soup (Sweet)

Dried lily bulb (bai he) – 40gm (sweet, sl. bitter, sl. cold, HT and LU YIN tonic)
Processed rehmannia (shu di) – 40gm (sweet, bitter, cold, nourishes YIN and blood, clears HT fire)
Egg – 2 (neutral, sweet, supplements blood and yin)
1. Rinse herbs. Boil eggs and remove shell.
2. Put all ingredients in a pot with adequate water (about 2.5 cups).
3. Cook with medium heat for one hour to one cup of water left.
4. Add a bit of honey to serve.
5. Drink soup and eat eggs.
Enrich blood, nourish yin and moisturize dryness, clear away heart fire and tranquilize the mind. Especially good for irritability, insomnia, dreaminess, palpitation and absent-mindedness, missing period and of irregular quantity.
Not suitable for people with weak digestion and loose bowel.


Categories: Blood Vacuity, Gluten-free, Liver, Mediterranean, Paleo



A great, high-cholesterol liver dish from an ancient Middle Eastern cookbook has been translated by Betty Cook. Note the inclusion of wonderful spices, not normally associated with liver.

14 ounces chicken livers
14 ounces chicken gizzards
1/2 teaspoon salt
8 egg yolks
1 1/2 teaspoon coriander
1 1/2 teaspoon cumin
3/4 teaspoon pepper
1 1/2 teaspoon cinnamon
2 tablespoons sesame oil for frying
1/4 cup lemon juice

Bring 3 cups water to a boil with 1/8 teaspoon salt, add gizzards and simmer 50 minutes. Near the end of this time, bring another 3 cups water and 1/8 teaspoon salt to a boil and cook livers in it 3 minutes. Drain both, cut into 1/2-inch by 1/2-inch pieces, put into a bowl and mix with egg yolks and spices. Heat oil and fry the mixture about 4 minutes, sprinkle with lemon juice and serve.