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Morning Sickness Mush: A recipe to help ease nausea in expecting Mommies

Categories: Spleen Qi Vacuity, Stomach Rebellious Qi

Morning Sickness Mush: A recipe to help ease nausea in expecting Mommies
By Katie Fritz

This recipe is to be prepared the evening before and placed in a crockpot to cook overnight

1/4 c. green lentils
1/4 c. brown rice
1/2 c. millet
1 slice of ginger (sheng jiang)
A slice of organic orange peel (sm. amount)
Honey to taste

A handful of fresh, organic strawberries

Place lentils, brown rice, millet, orange peel & ginger in a crockpot and cover with 4 cups water. Cook in the crockpot on low overnight.

In the morning add fresh strawberries to your mush & sweeten to taste w/ honey. Enjoy warm.

TCM analysis:
Lentils: neutral & sweet: supplement qi & blood; harmonize digestion, strengthen ST & descends rebellious qi
Brown rice: neutral-warm & sweet: supplements qi, supplements center burner; quenches thirst, relieves irritability
Millet: cool-neutral-warm, sweet: supplements qi & cools heat; stops vomiting, clears heat, soothes morning sickness
Ginger: warm, acrid & sl. sweet: warms middle burner, benefits ST
Orange peel: warm, bitter & acrid: moves qi
Strawberries: cool, sweet & sour: forms body fluids & blood, strengthens SP
Honey: neutral & sweet: supplements qi & blood; nourishes yin, tonifies weakness, strengthens SP

The overall goal of this recipe is to strengthen the middle burner & descend ST qi. There is more millet to cool & supplement the MJ and stop vomiting. The ginger and orange peel help regulate the qi (and are present in very small amounts). The orange peel is bitter to direct ST qi downward. The strawberries then nourish qi & blood. The honey is added for its tonifying properties & for taste!

Recipe to Nourish SP/ST

Categories: Shen Calming, Spleen Damp, Spleen Qi Vacuity, Stomach Rebellious Qi

Kathryn Fritz
Eastern Nutrition
January 19, 2010
Recipe to Nourish SP/ST

3 medium-large sweet potatoes, cleaned & cubed
1/4 c. organic unsulfured molasses
1/4 c. maple syrup
1/4 c. apple cider vinegar
1/2 onion, chopped
Dehydrated orange peel
Salt to taste

Vegetable stock
Yi Yi Ren

For barley:

In a crockpot place 1 part yi yi ren with 10-15 parts veggie stock. Cook until soft. I would set the pot to low throughout the day or the evening before (I cooked them for about 10-12 hours in the crockpot the night before).
I also make my own vegetable stock. I save the vegetable scraps that I do not use in other dishes (like carrot, sweet potato & onion ends, onion & garlic peels, any & all root vegetable parts). I keep a plastic bag full of these veggie odds & ends in my freezer and when I need to make stock I throw them all in a large pot, cover them with water and add salt & a few bay leaves (or any spices you like). I bring the water to a boil, then lower the heat & simmer the veggies for an hour or two. Give it a taste & add whatever seasonings you see fit!

For sweet tots:

Pre-heat oven to 350o.
Scrub sweet tots clean, dry & chop into decent sized cubes. Chop onion to desired consistency. Place both in a 9×13 pan.
In a small saucepan warm the molasses & maple syrup until less viscous. Remove from heat & stir in apple cider vinegar. Spread evenly over sweet tots in pan & stir so that they are all coated.
Sprinkle orange peel throughout the dish.
Cover dish w/ tinfoil and bake at 350o for about 1 hour to 1.5 hours (until sweet tots are tender).

Dish will serve 3-4 people.

Analysis of Recipe

Sweet potatoes: neutral & sweet
Strengthen SP/ST function, tonify qi, increases production of milk (good for nursing mommies!)
Molasses: warm & sweet
Tonifies qi, strengthens SP, lubricates LU, stops cough
Maple syrup: sweet
Tonifies SP in small amounts
Cider vinegar: sour, sl. acrid
Moves qi, loosens stagnation, stimulates appetite
Orange peel: warm, bitter & acrid
Invigorates/moves qi, dries dampness (for balance)
Yi yi ren: cool & bland
Promotes diuresis, strengthens SP, benefits GB
Vegetable stock:
Nourishing, strengthens digestion

The overall goal is to tonify SP & ST. By serving it with yi yi ren & adding dehydrated orange peel I am hoping to create a more balanced dish  counteracting the potential for dampness since the dish consists of mostly sweet flavors. The cider vinegar & orange peel also help regulate the qi in the middle jiao, furthering assisting digestion to help the SP call off that good gu qi!

 

Meditative Mint, Ginger and Tangerine Tisane

Categories: Beverages, Stomach Food Retention

Tangerine Ginger med

Meditative Mint, Ginger and Tangerine Tisane

1 to 2 servings

1-2 cups water
2 tablespoons fresh mint, chopped coarsely or 1 mint tea bag
1 (1/2-inch) piece fresh ginger, minced
1 teaspoon dried or fresh tangerine or orange peel
Honey (optional)

Boil water in a small pot.

Place mint, ginger and tangerine peel in the hot water, then lower the heat and simmer, covered for about 3 minutes.

Turn off heat and let the brew steep for another 3 minutes.

Remove the herbs by pouring the mixture through a strainer.

Add honey if desired, then serve.

Mint-cool, pungent, aromatic; LU/LV; expel wind and heat from head and eyes, promote eruptions, smooth LV qi stagnation
Ginger-pungent, warm; LU/SP/ST; disperse exterior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Tangerine Peel-acrid, bitter, warm; SP/LU; regulate qi, harmonize, dry damp, transform phlegm
Honey-sweet, neutral; SP/LU/LI; nourish and harmonize MJ, moisten dryness, antidote to drug and food poisoning

Good for calming the stomach and eliminating food stag.

Especially good for anyone with stomach upset or hangover, or those who love the taste of tangerine, ginger and mint-yum!