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Roasted Red Beets and Ground Fennel Seeds

Categories: Liver Blood Vacuity, Liver Qi Stagnation, Stomach Rebellious Qi

Yields: 4 servings
3-4 medium beets, washed and stems removed, peeled and sliced ¼ inch [cool, sweet, nourish blood, Tonify HT, calm spirit, lubricate intestines, cleanse the LV]
2 tsp of ground fennel seeds [warm, pungent, unblocks and regulates qi, strengthens ST, dispels cold, stops pain]
1 tbsp olive oil
1 tsp salt
½ tsp pepper
1 whole myers lemon, squeezed plus the grated zest [cool, sour, regenerate body fluids, harmonize ST, regulate Qi, quenches thirst, benefits LV]

1. Pre-heat oven dish, combine to 350
2. In a glass baking all the above ingredients, cover top with foil and bake for 30 minutes or until beets are fork tender.

TCM analysis: This recipe is indicated for LV qi stagnation causing depression of the spirits. Overall the recipe moves LV qi, nourishes blood, and is cooling. Plus, beets contain betaine which is food for the hepatocytes, aids in detoxifying, promoting better metabolism of fats and so much more.

Japanese Black (Soy) Bean Soup

Categories: Kidney Yang Vacuity

Japanese Black (Soy) Bean Soup
Serves 6

2 cups black soybeans, soaked overnight with ¼ tsp. salt
5-6 cups of water
Salt and shoyu
1 tsp fennel seeds, toasted and ground
½ cup burdock, sliced
Dark sesame oil or walnut oil

Drain beans and place in pressure cooker with water and Kombu. Bring to a boil. Skim the foam and add burdock. Cover and bring up to pressure and cook 12-15 minutes. Allow pressure to come down and add salt, shoyu and oil. Simmer 10-15 minutes more uncovered.

Black soybeans are a great kidney tonic and provide good hormonal balance.

Soybeans (black) neutral, sweet, promotes blood circulation and water passage, counteracts rheumatism, detoxifies, affects spleen and kidneys
Kombu – Sea vegetable- soften hardness, adds minerals and nutrients into the food.
Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Fennel seeds –  warm, pungent, warm the internal region and promotes energy circulation, affects the kidneys, bladder and stomach
Burdock – cool, pungent, bitter, clears heat, dispels wind, brightens vision
Sesame Oil – cool, sweet, detoxifies, lubricates dryness, promotes bowel movements, produces muscles

Support Kidney, Bladder and Adrenals

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.

Warming Fennel Lamb

Categories: Kidney Yang Vacuity

Warming Fennel Lamb
By Kylie Roach

1 pound of lamb, cubed
1 Tbsp. cumin
2 Tsp. rice wine
1 green onion, chopped
2 Tbsp. vegetable oil
1 inch piece of ginger, minced
1 Tsp. fennel seeds

Season lamb with cumin, rice wine, green onions and stir. Heat vegetable oil in a wok over medium/high heat. Add the lamb to the wok and cook for about five minutes. When the lamb is near done, add the fennel seeds and cook for about one more minute. Serve.

Serves 2.

Lamb: warm, sweet. Boosts KD yang, tonifies KD, nourishes xue.

Cumin: warm, pungent. Warming for xu cold.

Rice wine vinegar: warm, sour. Detoxifies, astringes, promotes movement of xue.

Green onion: hot, pungent. Induces sweating, anti-microbial, warms the body.

Ginger: pungent, warm. Disperses cold, warms interior and MJ.

Fennel seeds: pungent, warm. Rectifies Qi, strengthens KD, disperses cold.

Lamb is great for conditions of KD yang xu. Combining the lamb here with warming pungent flavors is good for dispersing vacuity cold. This dish should be consumed in the winter and is good for the elderly and deficient.

Adapted from Ancient Wisdom, Modern Kitchen.

Warming fennel lamb

Categories: Cold, Indian, Kidney Yang Vacuity, Lamb, Meat, Paleo, Qi Stagnation, Stomach Cold


Warming Fennel Lamb

1 lb. Lamb, cut into ¾ inch cubes
1 TBL. Ground cumin
2 tsp. Rice wine
½ Medium-size green onion, chopped into ¼ in. pcs.
2 TBL. Olive oil
1 inch or piece fresh ginger, peeled & minced
Salt to taste
1 tsp. Fennel seeds
1 Ground chili pepper (fresh or dried)

1. Place the lamb in a large bowl. Sprinkle with the cumin, rice wine, & green onions as you stir the lamb. Mix well for a few minutes so that the lamb is evenly coated.
2. Heat the oil in a skillet or wok over medium-high heat. Add the ginger & cook for about 30 seconds, until fragrant. Add the lamb mixture & stir-fry for about 5 minutes, until nearly done.
3. One minute before removing the pan from the stove, add the fennel seeds & chili pepper & stir well. Serve.

Lamb: Hot & sweet, tonifies kidney weakness, dispels cold, strengthens & nourish qi & blood.
Cumin: Warming, pungent, sweet, stimulates digestion & warms the middle jiao.
Rice Wine: Cooling, sweet & sour, enriches Yin & promotes circulation.
Green onion: Hot & pungent, resolves phlegm & expels pathogens.
Olive oil: Moistening generates fluids.
Ginger: Warm & pungent, promotes sweating, benefits lung & stomach, dispel coldness.
Fennel Seeds: Warm & pungent, unblocks & regulates qi, strengthens stomach, & dispels cold.
Chili Pepper: Warming, sweet, pungent, bitter, moves qi & blood.

TCM: This dish strengthens kidney yang, disperses cold, strengthens qi & nourishes blood.