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Applesauce with Pears and Peaches

Categories: Dryness Invading the Lungs, Large Intestine Fluid Vacuity, Lung Fluid Xu, Lung Yin Vacuity, Shen Calming

Applesauce with pears & peaches
Yields: 8 servings

2 lbs of apples, peeled, cored and chopped
½ lb of pears, peeled, pitted, and chopped
½ lb of peaches, peeled, cored and chopped
3 cups of water
1 cup of white sugar
1 tbsp lemon juice

1. Place all the fruit in a large saucepan and just barely cover with water. Simmer over medium-low heat until fruit is tender, 15-20 minutes.
2. Run cooked fruit through a food mill or blender. Stir in sugar and lemon juice. Cook over medium heat for about 3-5 minutes.

TCM analysis: Overall cools the heat in the LU from LU yin xu
Apples: cool, sweet, slightly sour. strengthens HT, tonfiies qi, quenches thirst, reduces dryness, alleviates thirst, lubricates LU, resolves mucus
Pears: cold, sweet. Regenerates body fluids, quenches thirst, calms HT, lubricates LU, relieves restlessness, promotes urination, clears heat, detoxifies, lubricates throat, dissolves mucus, descends qi and stops cough
Peaches: very cool, sweet and slightly sour. Lubricates LU, clears heat, aids diabetes, promotes body fluids, induces sweating.

Modifications

  • Taste the milled fruit before adding sugar.  Then, just add sugar to taste.  May be sweetened with an alternative sweetener such as honey or maple syrup.
  • Add a little bit of cinnamon for depth of flavor and to change temperature of food to slightly warm.

 

Rice Pudding with Fresh Berries

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

Rice Pudding with Fresh Berries

1/4 cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched slivered)
A pinch of saffron threads, soaked in a little hot milk
2-3 tbsp sugar or as desired
2 cups fresh berries (especially raspberries & blackberries)

  1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
  2. Add almonds and saffron and simmer for 3-4 minutes.
  3. Add the sugar and stir until completely dissolved.
  4. Remove from heat and serve either warm or chilled.
  5. Top with the fresh berries.

This dish is nourishing to the body as a whole.
Milk and almonds are nourishing to the KD jing.
Rice nourishes the SP, and tonifies the qi.
Cardamom provides a spark of yang, and makes the dish easier to digest.
Saffron moves the blood and removes toxins.
Blackberries nourish KD yin, while raspberries nourish the blood. Raspberries also remove toxins and regulate the menstrual cycle.

I would recommend this dish is cases where the jing and yin of the KD and the blood have been depleted. For example, to help replenish reserves in the post-partum period or following a trauma or long-illness.

Zhi Ma Hu (Black Sesame Soup)

Categories: Kidney Yin Vacuity, Large Intestine Fluid Vacuity, Liver Blood Vacuity

Zhi Ma Hu (Black Sesame Soup)
China

Treatment Principle: foster LV and KI yin

Serves 4

Ingredients
8 tsp long-grain white rice
¾ cup black sesame seeds
5 cups water
¾ cup sugar

Soak the rice for an hour, then drain but do not discard the water.  Clean the sesame seeds by hand and discard any grains of sand.  Then wash, drain and dry them.  Roast the sesame seeds in a dry wok for 5-10 minutes.  In a food processor, grind the roasted sesame seeds and rice with some of the rice water you have reserved, until the paste is smooth.  Push the mixture through a sieve into a saucepan.  Add sugar and the remaining water.  Simmer at low heat, stirring constantly until the paste thickens.  Serve warm in individual bowls.

Black Sesame: sweet neutral KI LV LI
Actions: tonifies the LV and KI; augments the yin and blood; lubricates the Intestines.
Indications: yin deficiency of the LV and KI; headaches, dizziness, and numbness due to blood or yin deficiency; for constipation due to dry Intestines or blood deficiency.

White Rice: sweet neutral SP ST
Actions: strengthens the SP and ST, supplements qi.
Indications: SP and ST weakness, generalized weakness, reduced appetite, nausea and vomiting, post febrile yin damage, thirst and dry mouth.

White Sugar: sweet neutral LU SP
Actions: moistens the LU, increases yin fluids, and benefits the SP.
Indications: dry cough, dry throat, thirst, dull abdominal pain.

Zhi Ma Hu (composite): sweet neutral KI LV SP
Actions: tonifies LV and KI and augments the yin and blood; lubricates the Intestines.
Indications: yin deficiency of the LV and KI; headaches, dizziness, and numbness due to blood or yin deficiency. For constipaton due to dry Intestines or blood deficiency.

CI: patients who tend to phlegm or damp.

Chocolate Coconut Pot de Creme

Categories: Kidney Yin Vacuity, Large Intestine Fluid Vacuity, Shen Calming

Chocolate Coconut Pot de Creme

6 oz fine-quality bittersweet chocolate, finely chopped (Bitter,Tonifies KD)
1 1/3 cups Chocolate Almond Milk
2/3 cup Coconut Cream (Tonifies Yin)
7 large egg yolks (Tonifies Yin & Blood)
1 tablespoon sugar (Tonifies SP, Earth)

Preheat oven to 300°F.  Put chocolate in a heatproof bowl.  Bring coconut cream, almond milk , and a pinch of salt just to a boil in a small heavy saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth.
Whisk together yolks, sugar, and a pinch of salt in another bowl, then add warm chocolate mixture in a slow stream, whisking constantly.  Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
Divide custard among ramekins, then bake custards in a hot water bath , until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
Serves 6

Shiitake and Shan Zha Congee

Categories: Heart Blood Stagnation, High blood pressure, High cholesterol, Large Intestine Qi Stagnation, Lung Qi Vacuity, Spleen Qi Vacuity, Stomach Food Retention, Wei Qi Vacuity

Shiitake and Shan Zha Congee

 

Spleen Qi Vacuity with high cholesterol

Function: strengthen SP, help digestion, regulate qi and relieve stagnation.  It could use for sp/st xu with blood stasis and to lower LDL.

Ingredients : shan zha 15g, shiitake 10g, Geng mi 50g, sugar 1/2 tbs ,Water – enough amount to create congee
Serves: 3-5 people

How to cook:
1. soak shan zha, shiitake in warm water about 30 minutes then drain out water
2. in another pot make shan zha and shitake as tea , then add geng mi and sugar to make as congee

Function of ingredients:
Shan zha: disperse food stagnation, dissipate blood stasis, reduce blood pressure and cholesterol
Shiitake (xiang gu): sweet, neutral/ Spleen, Lung, strengthen qi, boost wei qi; lower cholesterol and prevent cancer
Geng mi: supplements the center and boots qi, fortify the Spleen and harmonize the Stomach

Asian Pear Tapioca Dessert

Categories: Lung Fluid Xu, Lung Phlegm Heat, Lung Yin Vacuity, Shen Calming, Spleen Qi Vacuity, Wind Heat Invading Lungs

Asian Pear Tapioca Dessert (kids will like this)

Lung Yin Xu
Function: nourish the Lung yin, stop coughing blood, or dry cough
Ingredients:  2 asian pears, 1/2 cup tapioca, a little sugar and some water

Function of herbs
Chinese pear: sweet, cold; LU, LI, ST.  Clear heat, nourish fluids, decrease thirst, moisten lung, dissolve phlegm.
Tapioca: strengthen SP, harmonize MJ

How to cook:
1. soak tapioca for 15 minutes
2. Shred one pear.  Chop one pear.
3. In another pot, boil water.   Then, add sugar and tapioca.  Cook over medium flame until sugar melts and tapioca changes to white color.
4. Lower the flame and add pear.  Stir and serve.

Serves: 3-5 people

Mulberry Muffins

Categories: Heart Qi Vacuity, Shen Calming, Spleen Qi Vacuity

Mulberry Muffins

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup fat free sour cream
1/4 cup skim milk
2 tablespoons applesauce
1 egg
1/2 teaspoon almond extract
1/2 cup mulberries

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Serves 8

Flour – Sweet, sl cool; SP/HT/KD; Supplements qi, nourishes HT and calms shen (CI Celiac dz)
Mulberry – Sweet, cold; HT/LV/KD; Nourishes HT/LV xue, nourishes yin
Sugar – sweet, neutral; LU/SP, moistens the LU, benefits the SP
Applesauce – Sweet, sour, cool; SP/ST/HT/LU; supplements LU/SP/ST, moistens LI, clears heat
Milk – sweet, neutral; SP/ST/LU, supplements qi, nourishes blood, moistens dryness
Egg – sweet, neutral; SP/ST/LU; nourishes yin/xue, supplement SP/ST, calms chen

CI: phlegm, damp

Hong Dou Sha (Red Bean Sand)

Categories: Heart and Small Intestine Fire, Large Intestine Damp Heat, Shen Calming, Spleen Damp Heat, Spleen Qi Vacuity

Hong Dou Sha (Red Bean Sand)
China

Treatment Principle: strengthens SP, promotes urination, drains Damp.

Serves 4

Ingredients
2/3 cup dried azuki beans
1/4 cup long-grain white rice
3/4 cup of white sugar

Soak the azuki beans overnight in 4 cups of water.

Bring to a boil, reduce to medium low, cover the pan and cook for 30 minutes. Add a further 4 cups of water and bring back to a boil. Reduce the heat to low and cook for a further 15 minutes. Add the rice and cook for another 15 minutes.

To test to see if they are ready, press one bean between the fingers. It should crush without any effort. If it is still hard, cook for another 15 to 20 minutes, then check again.
Add half of the sugar to the pan containing the beans and stir gently continuing to add more sugar until it is sweet to your taste. Simmer for a few minutes longer.

Serve hot.

Azuki Beans: sweet sour neutral HT SP SI
Actions: strengthens the SP, promotes urination, and eliminates stagnant Blood.
Indications: SP deficiency edema, Damp and Damp Heat painful urination, diarrhea, leucorrhea, intestinal abscess, hemorrhoids, bleeding from the bowel.

White Sugar: sweet neutral LU SP
Actions: moistens the LU, increases yin fluids, and benefits the SP.
Indications: dry cough, dry throat, thirst, dull abdominal pain.

White Rice: sweet neutral SP ST
Actions: strengthens the SP and ST, supplements qi.
Indications: SP and ST weakness, generalized weakness, reduced appetite, nausea and vomiting, post febrile yin damage, thirst and dry mouth.

Red Bean Sand (composite): sweet sour neutral LU HT SP ST SI
Actions: strengthens SP, promotes urination, and eliminates stagnant Blood.
Indications: SP deficiency edema, Damp and Damp Heat painful urination, diarrhea, leucorrhea, intestinal abscess, hemorrhoids, bleeding from the bowel.

Daikon Radish with Miso Sauce

Categories: Lung Fluid Xu, Lung Phlegm Cold, Lung Phlegm Heat, Lung Yin Vacuity

Lung dryness with hard to expectorate phlegm

Daikon Radish with Miso Sauce

Daikon radish with a miso sauce can help transform phlegm, which will help clear the lungs. It also gently moistens the lungs to protect them from becoming dry. It is a colder recipe and can help with warm phlegm. This would be good for a person who is having trouble getting rid of an upper respiratory infection.

This recipe is also good for the water element. It is very gentle on the kidney helping treat water metabolism issues such as edema. It also helps nourish the kidneys especially kidney yin.

  • 2 kombu (” square piece, dried sea kelp)
  • 1 pinch salt
  • 9 daikon (” piece, peeled, trimmed, and cut crosswise into eight 1″-thick rounds)
  • 2/3 cup miso
  • 3 tbsps sake
  • 2 tbsps mirin (sweet rice wine)
  • 1 tbsp sugar
  • 1 egg yolk
  • 3 tbsps dashi
  • 1 ginger (” piece, peeled and grated)
  1. Cut out a circle of parchment paper just large enough to fit inside a wide medium pot, then cut a ½” vent hole in center and set paper aside.
  2. Put sea kelp, 8 cups water, and salt into the wide medium pot and bring to a simmer over medium heat. Add daikon and return to a simmer.
  3. Lay parchment paper circle on surface of liquid in pot, reduce heat to medium-low, and gently simmer until daikon is soft when pierced with the tip of a small sharp knife, 50-60 minutes.
  4. Put miso into a medium pan set over another medium pan of simmering water over medium heat and cook, stirring constantly with a wooden spoon, until paste loosens, about 1 minute.
  5. Gradually add sake, then rice wine, stirring until smooth.
  6. Add sugar and egg yolk and cook, stirring constantly, until sauce is thick and creamy, 1-2 minutes. Stir in dash and ginger.
  7. Using a slotted spoon, transfer daikon, one of the cut sides up, to 8 small bowls and discard cooking liquid. Spoon some of the miso sauce on top of each piece of daikon, spreading it out with the back of the spoon to cover top of daikon completely.

 

Kombu (sea kelp)- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Salt- Salty, cold; kidney; clears heat, cools blood, eases bowel movement, nourishes kidney.

Daikon radish- Acrid, sweet and cool; lung and stomach; disperses accumulations and stagnation, transforms phlegm and clears heat, descends qi, resolves toxins, treats food accumulation, distention and fullness, phlegm cough, wasting and thirsting, dysentery, headache, bleeding

Miso- Salty, neutral; Spleen, stomach; promotes digestion, strengthens the stomach.

Sake- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sweet rice wine- Sweet, neutral; heart; encourages uninhibited flow of yang, opens chest.

Sugar- sweet, neutral; lung and spleen; boosts the qi, harmonizes the center and moistens the lungs, treats lung dryness, lung vacuity, wind cold, taxation and fatigue. coughing and panting, mouth sores, wind-fire toothache.

Egg yolk-Sweet, neutral; heart, spleen, kidney; nourishes heart and kidney yin.

Dashi- Salty and cold; kidney, liver, lung and stomach; softens hardness and transforms phlegm, dis-inhibits water and drains heat, treats scrofula, water swelling and foot qi.

Ginger- Acrid, warm; lung, spleen, stomach; disperses exterior cold, stops nausea and vomiting, detoxifies other herbs, reduces inflammation.

Contraindicated in anyone who has a spleen or kidney yang xu because it is colder in nature.

Poached Pears in Cinnamon-Ginger Syrup

Categories: Lung Fluid Xu, Lung Phlegm Cold, Wind Cold Invading Lungs

Poached Pears in Cinnamon-Ginger Syrup

Mary Wetterstrand – PCOM Chicago

6 Servings

10 cups water
1½ cups sugar
2 cinnamon sticks
8 slices fresh, unpeeled ginger, ~quarter size, smashed lightly with edge of knife
6 slightly under-ripe Bosc or Anjou pears
2 lemons

1. In a large pot, combine the water, sugar, cinnamon sticks and fresh ginger. Heat until boiling, reduce the heat to low, and cook for 30 minutes.
2. Peel the pears and rub the outside with cut lemons to prevent them from turning brown.
3. Squeeze the juice form the lemons and add along with the pears to the cinnamon liquid. Heat until boiling, and then reduce the heat to low, so that the water barely boils. Cook uncovered for about 25-30 minutes, or until the pears are just tender. Poke the pears with a tip of a knife to test. Remove and place the pears in a bowl.
4. Transfer about 3 cups of the cooking liquid to a smaller saucepan- discard ginger slices and cinnamon sticks. Heat until boiling, reduce heat to medium, and cook about 35 minutes, or until the liquid thickens slightly. It should be like syrup.
5. Arrange the pears in serving bowls and pour the cinnamon-ginger syrup on top to serve warm. To serve cold, pour the syrup over the pears in a large bowl, cover, and refrigerate for several hours before serving.

Pear= sweet, cold : LU, LI, ST : nourish fluids, decrease thirst, moisten LU, clear heat, resolve toxin
Sugar= sweet, neutral : LU, SP : supplement qi, moisten dryness, harmonize middle jiao
Cinnamon= pungent, sweet, warm : SP, ST, UB : invigorate yang, dispel cold, promote blood circulation, warm mingmen fire
Ginger= pungent, warm : LU, SP, ST : disperse interior cold, stop nausea and vomiting, detoxify other herbs, reduce inflammation
Lemon= cool, sour : LV, ST (?) : regenerate body fluids, harmonize ST, regulate qi, quench thirst

Although pears are generally cool, the addition of the cinnamon and ginger change the temperature to neutral or slightly warm. Serving the pears warm or chilled will enhance the temperature effect, and allows for some versatility as a refreshing summer or soothing cool weather dish. Overall, the properties of these foods would be good for treating an external invasion with cough (especially wind-cold with dry cough) and soothing the stomach.

>Consider adding clove for a more warming effect<<br />

From A Spoonful of Ginger by Nina Simonds