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Butternut Squash Soup

Categories: Kidney Yin Vacuity, Spleen Qi Vacuity

Butternut Squash Soup
Overall Recipe: Nourishes Kidney yin, engenders fluids, benefits spleen and stomach.

Onion: acrid, warm. Warms interior, moves qi and blood.
Butter: sweet, neutral. Tonifies deficiency, engenders fluids, moistens intestines.
Squash: warm, sweet. Tonifies spleen & stomach, nourishes yin, stops pain, moves qi.
Red Pepper: cool, acrid. Courses blood, improve appetite, reduce swelling.
Carrots: sweet, acrid, neutral. Strengthen spleen & stomach, clears heat, anti-inflammatory
Seaweed, e.g. kombu: cold, salty. Nourishes yin, moistens dryness, clears heat, softens hardness.
Broth: sweet, salty, warm. Nourishes qi, yin, blood & fluids.
Cumin: warm, acrid. Courses qi, releases exterior.
Eggs: sweet, neutral. Nourishes yin & blood, moistens dryness.

Emily Hildebrand said:

Butternut Squash Soup
Serves 4-61 onion, diced
1 Tbsp butter (or olive oil)
1 butternut squash, chopped
2 roasted red peppers, sliced
2 carrots, chopped
1 handful of seaweed of your choice (dulce or arame is good)
4 c. broth, chicken, beef or vegetable
1 tsp cumin
Salt and pepper to taste
4 poached eggs

Saute onions in the butter/oil until soft. Add squash and carrots and saute for a few minutes. Add the broth, seaweed, cumin and salt & pepper; simmer on medium heat. Meanwhile, slice and then roast the peppers in the broiler, for a few minutes on each side. Set aside, and peel when cool. Add to the soup when the carrots and squash are soft. Blend the whole thing with a handheld blender. In another pot, boil about 3 inches of water with 1-2 tsp of vinegar. Once it’s gently boiling, crack the eggs in (1 per person) and let it simmer for 3 or so minutes, until the whites are firm. Drop one egg into each bowl of soup.

Black Bean Soup

Categories: Kidney Qi Vacuity, Kidney Yin Vacuity, Liver Blood Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity

Black Bean Soup (4 servings)
1 c. black beans
1 small onion
2 garlic cloves
3 TB tamari
1 tsp. ginger juice
½ red bell pepper
2 TB. Cilantro

Soak beans overnight. Discard soak water, cover with fresh water and cook beans on medium-low heat for 30 minutes. You may need to add more water. During the last 20 minutes of cooking, add garlic, onions and red bell pepper. Mix tamari and ginger juice in at the end. Optional: blend to put over grains.

TCM Analysis:
Black beans: warm, sweet, tonifies kidneys, nourishes yin, strengthens and nourishes blood, brightens eyes, promotes diuresis, strengthens kidneys
Onion: warm, pungent, promotes sweating, resolves phlegm, diuretic
Garlic: hot, pungent, anti-viral, anti-fungal, detoxifies meat and seafood, kills worms, removes stagnant food and stagnant blood, reduces abscesses
Ginger: warm, pungent, promotes sweating, anti-toxin, benefits lungs and stomach, expels pathogen, antidote for seafood poisoning
Red bell pepper:
Cilantro: slightly cool, pungent, promotes sweating, strengthens digestion, promotes qi flow

Italian White Beans with Balsamic and Zucchini

Categories: Lung Yin Vacuity, Stomach Fire

Italian White Beans with Balsamic and Zucchini
By Kylie Roach

1 can cannellini or great northern beans, drained and rinsed
1 can stewed tomatoes, drained and diced (reserve liquid)
¼ cup onion, diced
1 clove garlic, minced
2 small or 1 medium zucchini, sliced
1 red bell pepper, sliced
Basil, chopped
Olive oil
Balsamic vinegar
Pinch of dried oregano
Parmesan cheese

Heat a medium skillet to medium/high and add enough olive oil to coat pan. Add minced garlic and fry for 30 seconds then quickly add in onion, red pepper and zucchini. Sautee until veggies are close to done. Turn heat down to medium/low and add in cannellini beans and stewed tomatoes until heated. Add balsamic vinegar, oregano and basil to taste along with optional salt and pepper. Keep seasoning to taste and add in some of the reserved stewed tomato juice to take the dish to the desired consistency. Grate on parmesan cheese before serving.

Serves about 4.

Cannellini beans: cooling, sweet. Increases yin fluids, strengthens digestion, and treats edema.

Stewed tomatoes: cooling, sweet, sour. Builds yin fluids, quenches thirst, strengthens ST, cools xue, clears heat, calm LV, detoxifies

Onion: warm and pungent. Promotes sweat, resolves phlegm, diuretic, treats colds and allergies, goes to LU/ST.

Garlic: hot and pungent. Anti-viral/fungal, treat food and xue stagnation.

Zucchini: cool and sweet. Clears heat, detoxifies, quenches thirst, promotes diuresis.

Red pepper: slightly warm, sweet. Strengthens ST, increases appetite, promotes xue circulation, reduce swelling and food stagnation.

Olive oil: neutral, sour, sweet. Moistens, lubricates, clears heat, quenches thirst.

Basil: warm and pungent. Goes to LU/ST, induces sweat, harmonizes ST, anti-wind

Oregano: warm, pungent, aromatic, drying. Goes to LU/ST, harmonizes ST, anti-microbial.

Balsamic vinegar: warm, sour, slightly sweet.
Parmesan cheese: neutral, sweet. Goes to LU/SP/ST.

This is a warm and satisfying dish. It goes mainly to the LU and ST and has qualities of being sweet, sour, salty and neutral. These qualities make this dish good for LU heat, especially LU yin xu leading to heat. The pungent herbs/foods such as garlic and oregano have anti-microbial qualities so it is good as a preventative against exterior invasions settling into the LU system. The cannellini beans are white in color suggesting that they go to the LU and are nourishing to LU yin.