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Grilled Shrimp with a Chile Dressing

Categories: Kidney Yang Vacuity, Stomach Cold

Grilled Shrimp with a Chile Dressing
Six Servings

-2 lbs large shrimp (16-20 per lb), shelled and deveined (or tempeh if vegetarian)
-6 cloves of garlic, peeled and smashed
-3 small, fresh red Thai chiles, ends trimmed, seeds removed, and cut into thin slices
-1/4 cup rice wine or sake
-1 1/2 tsp toasted sesame oil
-6 skewers for grilling

Chile Dressing:
*3-4 small, fresh red Thai chiles or cherry peppers
*1/2 cup clear rice vinegar
*1/4 cup virgin olive oil
*1 1/2 tsp toasted sesame oil
*1/2 tsp salt

1. Using a sharp knife, cut along the back of the shrimp to butterfly them. Place them in a bowl.

2. Add the garlic, chiles, rice wine or sake, and sesame oil to the shrimp. Toss lightly, cover with a plastic wrap and let the shrimp marinate for at least 3 hours at room temperature or overnight in the refrigerator. Before grilling, thread the shrimp loosely through the skewers so that they lie flat.

3. Meanwhile, prepare the Chile Dressing. Trim the ends and stems from the chiles, remove the seeds and coarsely chop by hand or in a food processor, pulsing the machine by turning it on and off. Place the chopped chiles in a clean jar and add the vinegar, olive oil, sesame oil and salt. Seal tightly and shake the dressing. Store at room temperature for several hours or overnight before using it.

4. Prepare a medium-hot fire for grilling and place the grill 3 inches above the coals. Arrange the shrimp on the grill and cook for about 5-7 minutes on each side or until cooked through, basting with the marinade.

5. Remove the cooked shrimp from the skewers, put them in a serving bowl and toss with the chile dressing or serve the dressing on the side for dipping.

TCM Theory:
Shrimp: warm, sweet, KD, LV
Garlic: warm (when cooked), acrid, sweet (when cooked), LU, ST, SP
Thai Chiles: hot, acrid, ST, SP, HT
Rice Wine: warm, acrid, sweet, bitter, HT, LV, LU, ST
Toasted Sesame Oil: cool, sweet, LI, LV, KD
Rice Vinegar: warm, sour, bitter, ST, LV
Salt: cold, salty, ST, KD, SI, LI

Overall Effect of Ingredients:
Warms the KD and the middle burner, tonifies KD yang

Chinese Cinnamon Barley Soup

Categories: Kidney Yang Vacuity, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity, Stomach Cold

Chinese Cinnamon Barley Soup
six servings

*8 whole scallions, ends trimmed, cut into 1.5 inch sections and smashed lightly with the flat side of a knife
*8 cloves garlic, smashed lightly
*8 slices of ginger, about the size of a quarter, smashed lightly
*2 sticks of cinnamon
*1 tsp anise seeds
*1/2 cup soy sauce (or tamari sauce if wheat sensitive)
*1/2 cup rice wine or sake
*7 cups water
-2 lbs chuck or beef stew meat, cut into 1.5 inch cubes (or adzuki beans with tempeh if vegetarian)
-1 cup barley
-1 1/2 lbs spinach, trimmed, rinsed and drained
-3 TBS minced scallions, white part only

1. Place the starred ingredients in a large pot or casserole dish. Bring to a boil.

2. Add the beef and barley, and boil again. Reduce the heat to low, cover and simmer, skimming the surface to remove impurities and fat. Cook for 1 1/2 hours, until the beef is very tender. Scoop out the ginger slices, cinnamon sticks, and anise seeds, and discard.

3. Add the spinach to the beef, cover, and heat till boiling. Ladle the meat with broth and spinach into serving bowls, sprinkling the top with scallions. Serve immediately.

TCM Theory:
Scallions: warm, acrid, LU, ST
Garlic: warm (when cooked), acrid, sweet (when cooked), LU, ST, SP
Ginger: warm, acrid, LU, ST, SP
Cinnamon: warm to hot, acrid, ST, SP, LV, KD
Soy Sauce: cold, salty & sweet, SP, ST, KD
Rice Wine: warm, acrid, sweet, bitter, HT, LV, LU, ST
Beef: warm, neutral, sweet, SP, ST, KD
Barley: cool, salty, sweet, SP, ST
Spinach: cool, sweet, ST, LV, LI, SI

Overall Effect of Ingredients:
Warms the KD and the middle burner, tonifies KD yang

Lamb with Sweet Potatoes

Categories: Heart Yang Vacuity, Kidney Yang Vacuity, Spleen Qi Vacuity

Lamb with Sweet Potatoes
6 servings
(Modified from A Spoonful of Ginger)

1 t oil
8 cloves garlic, sliced thinly
8 scallions, trimmed in 1 inch sections
8 slices fresh ginger
1 t hot chili paste
2 sticks cinnamon
1 t anise seed
5 c water
½ c low-sodium soy sauce
3 T rice wine
1 T sugar
3 lbs lamb stew meat, cut in 1½ inch cubes
4 sweet potatoes, peeled and cubed
½ lb fresh spinach, washed and drained

1. Heat a Dutch oven, add the oil, heat until hot.
2. Add seasonings. Stir-fry until fragrant, about 15 seconds.
3. Add broth, bring to a boil.
4. Add lamb and bring to a boil again.
5. Reduce heat to low, partially cover, simmer for 1 hour, until lamb is tender.
6. Skim the surface to remove any fat or gristle.
7. Add the sweet potatoes. Simmer, partially covered for 20 minutes or until tender.
8. Remove the ginger slices and cinnamon sticks. Discard.
9. Add the spinach. Cook until wilted, 30 seconds to 1 minute.
10. Remove from heat and serve.

TCM Analysis:
Garlic: hot, acrid; Relieve food stagnation, move blood, dispel cold.
Scallions: sweet, pungent, warm; ST, LV, KD. Warm MJ, warm KD yang, invigorate blood.
Ginger: pungent, warm; LU, SP, ST. Disperse cold, stop nausea/vomiting, detoxify, reduce inflammation.
Hot chili paste: (pepper) hot, pungent. Warm digestion, dispel cold.
Cinnamon: Hot, acrid, sweet; ST, KD. Strengthen ST, warm channels, stop pain, warm KD.
Anise seed: pungent, sweet, warm; ST, LV. Strengthen St, regulate qi, harmonize, warm MJ.
Soy sauce: salty, cold; SP, ST, KD. Harmonize MJ, clear heat.
Rice wine: warm, pungent, sweet. Promote circulation.
Sugar: sweet, neutral; LU, SP. Tonify qi, moisten dryness, harmonize MJ.
Lamb: sweet, warm; ST, SP, KD. Tonify KD yang, warm MJ, nourish blood.
Sweet potatoes: neutral, sweet; SP, ST, LV. Strengthen SP/ST, tonify qi/blood, clear heat, increase milk production, benefit eyes.
Spinach: sweet, cold; ST, LI. Clear heat, stop bleeding, nourish blood, moisten dryness.

Overall, this is a very warming recipe. The sweet potatoes, spinach, and soy sauce bring some cooling nature to balance it. The primary focus is on the KD for tonifying KD yang.

Beef Essence

Categories: Kidney Qi Vacuity, Kidney Yang Vacuity, Liver Blood Vacuity, Spleen Qi Vacuity, Spleen Yang Vacuity, Stomach Cold

Beef Essence
(2-4 servings)

1 pound lean beef, cut into thin strips
5 slices fresh ginger
¼ cup rice wine
5 ½ cups water

1. Place the beef and ginger in a pot with a tight-fitting lid. Add the wine and the water and bring it to a simmer. Do not let it boil.
2. Cook over low heat for 2 hours, adding water if necessary. Cover and continue cooking another 2 hours over low heat or until broth is flavorful.
3. Strain and discard the beef. Serve the soup flavored with desired seasonings to taste.

Analysis:
Beef is sweet and warm, it supplements SP and ST, nourishes qi and blood, and strengthens tendon and bone. Ginger is pungent and warm, disperses exterior cold, stops nausea and vomiting, detoxifies other substances, and reduces inflammation. Rice wine is warm, pungent and sweet; it promotes circulation.

Overall, this dish is warm and sweet, nourishing the SP, ST and blood. It provides a boost of energy, and is especially good for someone who is ill and has little appetite.

Note:  Tonifies Kidney Qi and Yang as well.

Fish Soup

Categories: Kidney Qi Vacuity, Kidney Yin Vacuity

KD Yin Xu-Water - Nina Gaglio

Fish Soup– Serves 3 to 4

1 (1-2 inch) piece of ginger, finely chopped

2 cloves of garlic minced

¼ cup goji berries

2 tablespoons rice wine

5 cups water

1 pound fresh salmon (boned and cut into 1-2 inch chunks)

½, chopped into 1/2-inch pieces.

2 teaspoons soy sauce

1 teaspoon dark sesame oil

Overall TCM Functions:

This dish strengthens Kidneys to counteract fatigue and insomnia.  It Nourishes yin and fluids.

Salmon- sweet, neutral, SP/KD. Strengthens spleen, nourishes yin, blood, and KD jing.

Ginger- pungent, warm, LU, SP, ST. Stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Soy Sauce- salty, cold, SP, ST, KD. Harmonizes middle jiao, clears heat.

Clove- pungent, warm, ST, KD. Dispels internal cold, warms the KD, stops pain.

Rice wine- pungent, sweet, warm, ST, LV, HT. Expels cold, invigorates blood, stops pain

Goji berries, sweet, neutral, KD, LV, LU. Nourishes LV and KD, moistens LU.

Sesame oil- nourishes yin and fluids, helps to expel phlegm.

Delicious Chicken Feet for Bi Syndrome-Cold -type Arthritis

Categories: Bi Syndrome Cold

Delicous Chicken Feet

 

Great for Bi Syndrome – Cold-type arthritis

Yield 2 servings

12 Chicken feet, declawed and skinned
3 tbsp dark soy sauce
2 tbsp rice wine
3 slices ginger
3 green onions
1 tbsp barbecue sauce
1 tsp sugar
star anise
1 piece of orange rind
¼ tsp pepper
1 pin water

Directions:
Combine all ingredients and simmer for 1 ½ hours.

TCM analysis:
Overall: KD yang tonifying. Cartilage of the chicken feet is great for arthritis!
Chicken feet: sweet, warm, tonifies qi, nourishes blood, aids KD xu, benefits SP/ST, used in cold-type arthritis.
Rice Wine: sweet, pungent, warm, promotes circulation, stops pain, for arthritis, trauma
Ginger: pungent, warm, promotes sweating, benefits LU/ST, expels pathogens for cold conditions, arthritis.
Green onions: pungent, warm, promotes sweating, resolves phlegm, diuretic, for cold conditions.
Star Anise: pungent, warm, strengthens ST, reg Qi flow, harmonize ST, stops vomiting.

KD YANG XU- tonify yang wine

Categories: Kidney Yang Vacuity

KD YANG XU- tonify yang wine
Fx: tonify qi and warm the yang
Sx: cold in the extremities , food in the stool, night sweat,arrhythmia, Heart vale prolapsed, tachycardia
Contraindication: High blood pressure , higher tension and liver yang raising
Ingredients: Red ginseng 20g,Lu rong 6g,Rice wine 1000g
Fx of herbs:
Red ginseng:tonify yuan qi
Lu rong:tonify kd yang and zi, supply essence ad stregthen the sinew ad bone
Rice wine:active and warm the channels
How to make:
1. steam red ginseng and lu rong to soft
2. put #1 in rice wine and cover 15 days
take 1-2 times a day and 10-20 ml every time.

Ginseng Chicken Soup

Categories: Kidney Qi Vacuity, Spleen Qi Vacuity

Ginseng Chicken Soup
Serves 7—8

Ingredients
2 kg (4 1/2 lb) whole chicken
30 g (1 oz) dried ginseng
1 cup clear rice wine (mijui)
1 teaspoon salt
Method
1. Rinse chicken inside and out.
2. Put breast-side up in a large pot. Add enough water to cover chicken.
3. Bring pot to boil. Cover and simmer for 15 minutes.
4. Turn off flame. Skim off any scum on water. Let chicken steep for 90 minutes.
5. Add ginseng, wine, salt and bring to a boil, then cover and simmer for 30 minutes.
6. Serve directly in cooking pot so diners can help themselves: meat can easily be prised away from carcass with chopsticks, and soup ladled into individual bowls.

TCM Breakdown:
Chicken: supplements qi, consolidates KD
Ren shen: strongly tonifies yuan qi, tonifies qi and yang and benefits KD
Wine: Expels cold, invigorates blood, stops pain

CI for Ren shen:
Do not use: in Excess conditions, in cases of Liver Yang rising, with bleeding due to Heat in the Blood, with cough or wheezing due to Lung Heat, or with Phlegm Accumulation, with constipation, parasites, internal accumulation, or in Heat or Fire conditions.
Do not take this herb with stimulants such as caffeine (especially coffee)

CI for rice wine: do not use in heat conditions

Open Sesame Eggplant

Categories: Bi Syndrome Hot, Blood Stasis, Large Intestine Fluid Vacuity, Liver Blood Stasis, Liver Qi Stagnation

OPEN SESAME EGGPLANT (2-3 servings)
by Catherine Marquis

Other Names: Solanum melongena, aubergine, qie zi
Eggplant is a vegetable of wide international origins, appearing in the cuisines of Europe,
the Middle East, South and East Asia, and North America. China and India are the world’s top
eggplant producers today. It is related to the potato, pepper, and tomato, part of the Solanaceae
(nightshade) family, and grows in climates ranging from tropical to temperate. Eggplants come
in many sizes, colors and shapes, (not only the pear-shaped dark purple variety) ranging from
small and white (literally resembling an egg) to green and round, to long and lavender.
When shopping for eggplant, you should select ones that are relatively heavy for their
size and use immediately if possible. It should be cooked thoroughly until soft and is difficult to
overcook. Eggplant’s texture and bulk can provide balance to a meal that is light or nonexistent
in meat. It is a good source of fiber, potassium, manganese, copper, thiamine, vitamin B6, folate,
magnesium and niacin. Scientific studies suggest might be useful in preventing atherosclerosis
and heart disease. From a TCM perspective it addresses swelling, pain, hemorrhoids and breast
inflammation (mastitis) or sores.
Ingredients
• 3-4 tbsp dark sesame oil
• 3 cloves garlic, minced
• 1 med-sized eggplant (about 1 lb), cut into 1 inch cubes
• 1 cup water
• 1 tbsp rice wine
• 1 ½ tbsp soy sauce
• 1 tbsp sesame seeds
Preparation
1. Heat oil in a pan, and then add garlic and then eggplant. Cook until eggplant is golden brown
on all sides. (You may want to brown the eggplant in two batches to distribute the oil more
evenly, as the eggplant has a tendency to absorb it.)
2. Add water to the pan. Bring to a boil, then lower heat. Cover and cook for about 10 min.,
until soft.
3. Remove lid, and add rice wine and soy sauce. Cook, uncovered for another 3-5 min.
4. In the meantime, toast the sesame seeds in a dry skillet over medium heat until golden brown,
stirring or shaking frequently, about 5 min. When done, remove the seeds from the hot skillet
so they don’t overcook.
5. Transfer eggplant mixture to a serving dish and sprinkle with toasted sesame seeds. Serve
warm with a grain such as rice or quinoa if desired.
Variations
If preferred, you can boil or steam the eggplant for about 20 min., until soft, then add soy sauce,
sesame oil and toasted sesame seeds to taste.
TCM Ingredient Analysis
Sesame oil — cool, sweet; LI, LV, KD; down bearing, moisten intestines, laxative, detoxifies,
raise unsaturated fatty acids, lecithin and vitamin E, treats dryness in intestines, constipation,
digestive obstructions, blood and qi vacuity of LV and KD, weakness in muscles, skins and
bones
CONTRAINDICATED in excess conditions, weakens SP pancreas network, can cause diarrhea
Garlic — hot, acrid; anti-bacterial, anti-viral, anti-fungal, detoxify meat and seafood, kill worms,
remove stagnant food and blood, reduce abscesses, warm yang, dispel cold;
CONTRAINDICATED in hot or dry eye DOs, mouth sores, tongue ulcers
Eggplant — cool-cold, sweet; SP, ST, LI; clear heat, relieve toxicity, invigorate and cool blood
and break stasis, reduce swelling, relieve and stop pain, move qi and open chest, promote
diuresis; CONTRAINDICATED in cold conditions
Rice Wine — warm; move blood
Soy sauce – cold, salty; SP, ST, KD; harmonize middle jiao, clear heat, antidote to drug and food
poisoning, benefit KD, penetrate deeply
Sesame seeds — slightly warm, sweet; nourish LV & KD, lubricate intestines, blacken gray hair,
tonify body overall, benefit skin; grinding recommended because tough cell wall makes it
undigestable whole
(Quinoa — warm, sweet, sour; strengthen entire body, tonify qi, warm yang)
Overall Recipe Analysis
This dish clears heat, moves and cools blood, moistens the intestines, reduces swelling, and eases
pain. It is especially good for anyone concerned about high cholesterol or those who wish to
counteract pain and swelling.
Patterns
Blood stasis, qi stagnation, cold or damp stagnation, qi and blood deficiency, ST heat, yin
deficiency, SP qi deficiency, KD yang deficiency

Black-Bone Chicken

Categories: Kidney Jing Vacuity, Kidney Qi Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity

Black-Bone Chicken

1 black-bone chicken, whole*
1 bunch scallions, cut into 5 or 6 pieces (white and green parts)
1 tablespoon rice wine
5 to 6 slices gingerroot
Salt to taste
1. Combine all the ingredients, except salt, in a slow cooker or large pot. Cover with water.
2. Simmer on low heat for 3 to 4 hours, until chicken is tender and meat begins to come off the bone.
3. Serve chicken meat seasoned with salt, and a little of the cooking juice, if desired.
*Black-bone chicken, sometimes sold as Silky Chicken, can be found in the frozen food section of many Asian markets. The black-bone chicken is a small bird with dark skin, a little bigger than a game hen. It is often sold with the head and feet intact. While cooking leave these still intact.

TCM Analysis:
Black Bone Chicken- sweet, neutral, LV/KD, nourishes LV/KD, nourishes yin and reduces fever
Scallions- bitter, acrid, HT/UB, promotes urination/sweating, releases exterior w/c
Rice Wine- expels cold, invigorates blood
Ginger- acrid, warm, LU/SP/ST, warms MJ, stops nausea/vomiting, detoxifies other herbs, reduces infl.
Salt- salty, cool, KD, softening/moistening
Overall Pattern: This recipe is primarily nourishing the KD with the black bone chicken. The other ingredients in the dish counter each other’s temperatures, creating a balance.