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Kelp Vegetable Soup Recipe

Categories: Liver Fire Rising

Kelp Vegetable Soup Recipe

1 Cup Dried Macrocystis blades (Macro kelp), cut into thin strips (use scissors)
3 CupsVegetable stock
Rind of Orange, cut into thin match-like strips (avoid getting the white pulp – it is bitter)
optional: ¼ tsp. Salt
2 T. Light Soy Sauce

Bring stock to a simmer. Add thin strips of Macrocystis. After the kelp has softened add orange rind, salt (if used) and soy sauce. Ladle into bowls. Garnish with a thin slice of lemon.
Serves 2 – 3.

TCM Breakdown:
Kelp: clears heat/subdues LV yang rising, softens hardness, dissipates nodules, dissolves phlegm
Xia Ku Cao: Subdues LV yang rising, clears heat from LV and brightens eyes, eliminates nodules
Orange peel: regulates qi, dries dampness, transforms phlegm
Soy Sauce: clears heat, harmonizes MJ

C/CI: caution with fluid deficiency, cough due to qi or yin xu, weak SP/St

Sauteed Asian Pears with Citrus Zest

Categories: Lung Fluid Xu, Lung Yin Vacuity

Sautéed Asian Pears With Citrus Zest

*2 Asian Pears
*1 TBS Butter
*2 TBS Brown Sugar
*1 TSP Orange Rind
*1 TBS Orange Juice

Peel, core, and slice 2 Asian pears (or other variety). Melt 1 tablespoon butter in a saucepan. Add 2 tablespoons brown sugar, stirring until melted. Add pear, 1 teaspoon grated orange rind, and 1 tablespoon fresh orange juice; cook 5 minutes or until pear is slightly tender. Remove from pan with a slotted spoon; divide among 4 plates. Allow pan juices to thicken; drizzle over pear.
Health, DECEMBER 2004

Pear: sweet, cold, Nourishes Fluids, Moistens LU, Clears Heat
Butter: neutral, sweet, Supplements Blood & Qi
Brown Sugar: sweet, warm, Supplements MJ, Descends ST qi
Orange Rind: acrid, bitter, Regulates Qi, Dries Damp
Orange Juice: sweet, sour, cool, Nourishes Fluids

This recipes moistens dryness in the LU, supplements qi as well as moving a little qi for balance.

Cranberry Relish

Categories: Damp Heat in the Lower Jiao, Side Dishes, Urinary Bladder Damp Heat, Vegan, Vegetarian


Cranberry Relish


20 oz Cranberries
2 cups Walnuts
Rind of 1 Orange
4 stalks Celery
Honey to taste

Place the cranberries, walnuts, orange rind and celery in a blender or food chopper. Chop until ingredients are evenly mixed and diced. Remove from blender and add honey to taste.

The main ingredient, cranberry, is sour, cool and bitter. It drains damp-heat from the Lower Jiao, but its sour taste astringes physiological fluids, too. Cranberries also contain proanthocyanidins, which protect against toxins and poisons in the blood, and also facilitate healing of wounds, strengthen blood vessels and facilitate blood flow. These chemicals are some of the most potent antioxidants available.

Walnuts are sweet and warm, and go to the Kidney and Lung. They tonify the Kidneys, lubricate the Intestines, and astringe jingo In addition, they can reduce inflammation and alleviate pain, possibly because they contain omega-3 oils.

Orange rind stimulates and regulates Middle Jiao qi, aids digestion and resolves dampness. The turpens in the peel have been shown to reduce the incidence of chemically induced cancers.

Celery is sweet, bitter and cool. It tonifies the Middle Jiao, dries dampness and promotes urination, calms the Liver and clears heat.
Honey is sweet and neutral, and enters the Lung, Stomach and Large Intestine. It detoxifies, lubricates dryness and relieves pain.
This is a dish great on Thanksgiving. Given the damp-draining and qi-regulating qualities.