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Spring Roll Recipe with Ginger Peanut Dipping Sauce

Categories: Liver Qi Stagnation

Jennifer Wade

Spring 2010

Eastern Nutrition

March 8, 2010

Spring Roll Recipe with Ginger Peanut Dipping Sauce

10 Rice spring roll wrappers

2.5 cups Rice vermicelli

Lettuce

Bunch of Cilantro

Bunch of Basil

1 Cucumber

1 bunch green onion

20 Medium Shrimp or ½ pound of Tofu

Sauce:

2 tbsp. soy sauce

2 tbsp. water

1 teaspoon ginger

1 teaspoon chopped garlic

2 tsp. brown sugar

½ cup peanuts

2 tsp. lime juice

1 tbsp. tapioca starch

1 tsp. xanthum gum

Pinch of stevia

Spring Roll Preparation:

Slice cucumber in a mandolin or manually to create thin strips.

Soak the rice vermicelli to soften

Boil the shrimp or defrost frozen shrimp or slice tofu in 1†x 4†inch slices.

Chop basil and cilantro.

Fill a large pan with water. Immerse the spring roll wrapper in water for a few seconds until fully moistened. Remove. Lay wrapper on a plate. Add a leaf of lettuce in the center. Top with ¼ cup rice vermicelli, small amount of chopped basil and cilantro. Slice of cucumber, and 2 shrimp or slice of tofu. Take the sides of the wrapper and fold them in towards each other. Starting from the back, roll up the rice paper over the ingredients until it is sealed.

Sauce:

In a blender, combine all ingredients and blend until smooth. Serve as a dipping sauce with the spring rolls. You may have to add additional water or tapioca starch to reach desired consistency.

Spring Roll:

Rice noodles, wrapper: Sweet, Neutral, SP, ST. Supplements spleen and stomach, generates and preserves body fluids.

Cilantro-slightly cool, acrid. Promotes sweat, strengthens digestion, and promotes qi flow.

Cucumber-cool, sweet and bland. Clears heat, quenches thirst, relieves irritability, promotes diuresis, counteracts toxins.

Lettuce-Neutral, bland. Lung, St, UB. Invigorates qi, removes stagnation, reduces swelling, softens hardness.

Basil: Warm, acrid. Induces sweating, harmonizes stomach, antidote for seafood poisoning.

Green onion: Pungent, warm. Lung, LI. Releases exterior wind cold, Invigorates blood, drains damp.

Shrimp: Sweet. Liver. Boosts Kd yang/qi

OR

Tofu: Cool, LU, LI. Moistens dryness, relieves inflammation of the stomach, neutralizes toxins.

Sauce:

Garlic: Pungent, sweet, warm. Warms spleen/St. Improves digestion.

Ginger: Acrid, warm. Lung, SP, ST. Disperses exterior cold, stops nausea/vomit, detoxifies other herbs, reduced inflammation

Soy sauce: Salty and cold. SP, ST, KD. Harmonizes middle jiao, clears heat, antidote to food and drug poisoning.

Lime juice: Cooling, sour astringent, antiseptic. Purges the liver. Promotes weight loss, cleanses blood, treats high blood pressure.

Brown Sugar: Sweet, warm. Sp, St, Lv. Supplements middle jiao, expels cold, invigorates blood, moves liver qi.

Peanuts: Sweet, neutral. Sp, Lu, LI. Strengthens spleen, drains damp, nourishes blood, stops bleeding, promotes lactation.

Overall Properties and Comments:

This recipe will help move qi and would be ideal for a pattern of Liver qi stagnation. With marked spleen qi deficiency, it would be wise to remove the lettuce and cucumber as raw veggies can be harder to digest. Instead you can add steamed veggies such as carrot and zucchini to assist the spleen in digestion. The sauce, being warm, also helps to assist in digesting the cooler veggies. There is also some Lung nourishing aspect to this recipe depending on what veggies are served.

You tube video, how to wrap a spring roll:

http://www.youtube.com/watch?v=uw-7pYq7wSc&feature=related

http://www.youtube.com/watch?v=JTOgdljDwa0

Pesto Avocado Portoburger

Categories: Lung Yin Vacuity

Pesto Avocado Portoburger
makes 2 sandwiches
2 portobello mushrooms
1 ripe avocado
handful of crisp greens, such as lettuce or watercress

1 tablespoon basil pesto

1-2 tablespoons olive oil

salt and freshly ground pepper
2 Kaiser rolls, halved
Fresh Basil Pesto Recipe
Makes 1 cup

INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
DIRECTIONS FOR PESTO:

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

DIRECTIONS FOR PORTOBURGER:

1.Slice the mushrooms into about 1/2″ thick slices, cross-wise.
2.Heat a large sautee pan with the oil. Once hot, add the mushrooms and season with pinches of salt and pepper. Cook for about 1 minute, then flip. Cook another 2-3 minutes, stirring occasionally. Turn off heat and let cool a few minutes.
3.Spread the pesto on the bottom halves of the rolls.
4. Divide the mushrooms and arrange them on top.
5.Slice the avocado into about 1/4″ wedges and arrange on top of the mushrooms.
6.Top them with the lettuce or other greens, and the top halves of the rolls. Slice in half and serve.

TCM Analysis:
Olive Oil: neutral, sweet, sour, astringent, clears heat, detoxifies, promotes body fluids, quenches thirst, clears lungs, benefits the throat

Mushroom: slightly cool, sweet. Detoxifies, improves appetite, stops diarrhea, resolves phlegm
Avocado: Sweet, bland, cool. LU, LI. Nourishes yin and blood, lubricates Lung and LI, clears heat, promotes fluids
Basil: Pungent, Warm. ST, LU. Induces sweating, harmonizes ST, antidote for seafood poisoning
Cheese: neutral/ sweet. Strengthens weakness, nourishes qi and blood, lubricates dryness.
Pine nut: warm, sweet. Lubricates LU, stops cough, lubricates intestines, promotes body fluids
Garlic: Hot, pungent. Ant-viral, anti-fungal, detoxifies meat and seafood, removes food and blood stagnation, reduces abscess.
Pepper: hot, pungent. Warms digestion, dispels internal cold, antidote to food poisoning.
Overall Recipe function: LU Yin Xu
The cool avocado and mushrooms are balanced out by the warm basil and pine nuts. The mushroom resolves phlegm if present while the avocado nourishes the yin and lubricates the Lung. The pine nuts assist with lubricating the Lung as well.

Day Lily Salad

Categories: Liver Fire Rising, Stomach Fire

Day Lily Salad
4-6 servings

INGREDIENTS:
2 cups daylily buds (about 50 buds), sliced
1 cup torn lettuce
1/2 medium cucumber, sliced
1 medium tomato, diced
2 celery ribs, sliced
1/4 cup shredded red cabbage
3 radishes, sliced
Salad dressing of your choice
DIRECTIONS:
In a large salad bowl, combine the daylily buds, lettuce, cucumber, tomato, celery, cabbage and radishes. Serve with dressing. Yield: 4-6 servings.
TCM analysis:
Day lily: Sweet, slightly cold. HT, LV. Clears liver and heart heat, cools blood, drains damp, nourishes LV and blood.
Lettuce: Sweet, bitter, cold. SP, ST, LI. Clears heat relieves toxicity, moves blood, breaks stasis, reduces swelling, stops pain, moves qi opens chest.
Cucumber: Cool, sweet, bland. Clears heat, quenches thirst, relieves irritability, promotes diuresis.
Tomato:Sweet, sour, cold. SP, ST, UB, KD. Promotes fluids, clears heat, promotes urination, supplements KD.
Celery: Sweet, Neutral. LV. Clears heat, resolves toxin.
Red cabbage: Sweet, neutral. ST, KD. Harmonizes ST, promotes ulcer healing, nourishes KD jing.
Radishes: Pungent, sweet, cold. LU, LI. Clears heat relives toxicity, rectifies MJ.
Overall:
Clears heat from LV and HT.

Eggplant with Rice and Side Salad

Categories: Heart Blood Stagnation, Heart Qi Vacuity, Lung Phlegm Cold

Eggplant with Rice and Side Salad

Serving Size for 1 person

Ingredients:
Eggplant ½ Eggplant Moves blood and breaks stasis, moves qi and opens chest
Brown Rice ½ Cup Supplements Qi, Drains Dampness
Water 1 Cup
Black Pepper ¼ tablespoon Warms MJ, Invigorates blood, expels damp
Celery ½ cup Subdues Liver Yang and wind, drains damp and transforms phlegm, calms shen
Carrots ½ cup Strengthens Heart, Nourishes and Soothes Liver, Drains Damp
Reishi Mushroom ½ cup Transforms phlegm, tonifies wei qi
Butter 1 tablespoon Invigorates blood
Rice Wine Vinegar 2 tablespoons Invigorates blood, Clears Toxins, Astringent
Olive Oil 2 tablespoons
Ginger 1 teaspoon Transforms phlegm
Lettuce 1/3 head of Romaine lettuce Clears heat and cools blood,
Cucumber ½ cup Clears heat, influences the heart

This recipe is intended for someone with phlegm and dampness in the chest caused by blood stasis and qi stagnation. The bulk of the recipe moves blood in the chest and heart, and the rest transforms dampness and phlegm. There are also some qi tonifications as well.

Cooking Instructions:

Melt butter in a small bowl and put in 1/8 tablespoon of black pepper and one teaspoon of ground ginger and mix well. Take ½ of a peeled eggplant and cut into slices. Brush butter/pepper/ginger mix onto both side of the eggplant slices and put onto a cooking tray and broil for 5 minutes each side.
Mix ½ cup of carrots, celery, and mushrooms together and steam in a small pot with water and cover until softened.
Mix ½ cup brown rice with 1 cup of water in a pot and bring to a boil. Cut heat to low and simmer until rice is dry and starts to stick to the pot. Mix Rice with steamed vegetables and place cooked eggplant on top and serve.
Mix 1/8 tablespoon black pepper with 2 tablespoons of both Olive Oil and Rice Wine vinegar. Use this as a dressing for the wedge of lettuce for a side salad.