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Chicken Grape Salad

Categories: Liver Blood Vacuity, Liver Qi Stagnation

Chicken Grape Salad

1 avocado (benefits LV, protects Yin)
¼ cup of parsley, minced.
½ teaspoon of thyme.
¼ teaspoon of garlic, minced.
Pinch of sage, salt and black pepper.
4 cups of diced, cooked chicken breasts. (Nourishes blood to prevent wind)
2 cups of seedless grapes. (sour nature restrains liver qi, nourishes blood, relieves irritability)
½ cup of pistachios, toasted. (Tonifies LV)

Mix herbs and spices with chicken, mix in mashed avocado until chicken is coated and then mix in Grapes and almonds.

Serves 4

Tabbouleh

Categories: Heart Qi Vacuity, Kidney Qi Vacuity, Liver Blood Vacuity, Liver Qi Stagnation, Mediterranean, Vegan, Vegetarian

tabouli

Tabbouleh
Preparation time: 20 mins
Serves: 4

Ingredients:
1-cup bulgur wheat
3 bunches parsley
1 handful mint
Pinch of thyme
8 spring onions
½ cucumber
2 tomatoes
4 tablespoons lemon juice
4 tablespoons olive oil
Salt and pepper

Method:
Soak the bulgur wheat for about 15-20 minutes in enough water to just cover it. Meanwhile chop the herbs finely and cut the spring onions, tomatoes and cucumber into small pieces. Combine the chopped ingredients with the oil, lemon juice, salt and pepper in a salad bowl. Gently squeeze out any excess water from the bulgur wheat and toss the wheat into the bowl. Let the ingredients sit a while before serving.

Bulgur wheat – has a supportive action on the kidney qi as well as the heart. Slightly cool, sweet, clears heat, quenches thirst, relieves restlessness. Promotes diuresis, calms spirit, stops sweating
Parsley – slightly warm, pungent, promotes digestion, removes stagnant food, regulates flow of qi, induces measles eruption, diuretic
Mint – aromatic, slightly cool, clears heat in liver, supports digestion, good for liver qi stagnation
Thyme – suppresses cough, used as an aromatic calmative
Spring onions – warm, pungent, induces perspiration, antiviral and antibacterial
Cucumber – cool, sweet, bland, peels are bitter, clears heat, quenches thirst, relieves irritability, and promotes diuresis
Tomatoes – slightly cool, sweet and sour, promote body fluids, quench thirst, strengthen stomach, aids digestion, cool blood, clears heat, detoxifies, clams liver, removes stagnant food
Lemon juice – cool, sour, regenerates body fluids, harmonizes stomach, regulates qi, quenches thirst, benefits liver
Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Pepper – hot, pungent, pushes downward, warms the internal regions, affects the stomach and large intestines

Energetic:
This is a good light salad for anyone who tends toward stagnation. Parsley is a tonic for the blood with also a diuretic effect, draining water from the body and supporting the kidney. The wheat supports the kidney qi as well as the heart. The pungency of the mint and spring onions moves the qi and the olive oil/lemon combination stimulates the liver.

ARTICHOKES IN PARSLEY SAUCE

Categories: Damp Heat in the Lower Jiao, Liver & Gall Bladder Damp Heat, Side Dishes, Vegan, Vegetarian

Ingredients

4 – 8 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water
1 1/2 cups flat-leaf parsley, stems removed
Salt

Preparation

  •  Preheat oven to 400 degrees.

 

  •  Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.

 

  • Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water. Cover and bake about 30 minutes, until the artichokes are tender.
  • Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt.

 

  • Toss the artichokes with the parsley mixture and serve warm or at room temperature.

YIELD

6 servings

Originally published with FOOD; Parsley Takes

http://events.nytimes.com/recipes/5661/1996/04/14/Artichokes-in-Parsley-Sauce/recipe.html