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Winter Melon Soup

Categories: Asian, Gluten-free, Kidney Water Overflow, Kidney Yang Vacuity, Soup, Urinary Bladder Damp Heat, Vegan, Vegetarian

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Winter Melon Soup

3 qt vegetable broth

3 c winter melon, peeled and chopped

2 carrots

2 celery stalks

1 onion

12 Chinese mushrooms, stems removed

6 oz tofu noodles or finely sliced baked tofu

1 tsp chives

1 tsp peanut oil

1 Tbsp tamari

Directions: cook together until tender, about 25 minutes, season with chives, tamari and peanut oil.

Serving Size: 4

TCM pattern: UB damp heat; KD water overflow

TCM Evaluation:  winter melon is sweet, bland and cool, detoxifies and drains damp; carrots are sweet and neutral, diuretic and drains damp; celery stalks are sweet, bitter and cold, drains damp and transforms phlegm; onion clear heat, relieve toxicity, transform phlegm and damp; Chinese mushrooms are sweet and cool, rectifies qi and boost wei qi; tofu noodles are sweet and neutral, promotes urination and resolves toxicity

Kholood El-Helo

 

 

 

 

Smooth Move Smoothie

Categories: Large Intestine Damp Heat, Large Intestine Qi Stagnation

Smooth Move Smoothie
L.I. shi heat leading to constipation
By Katie Fritz

1 apple, cored/sliced
1 pear, cored/sliced
1 plum, pitted/sliced
2 bananas
1/2 avocado
1/2 c. silken tofu
1-2 c. green tea (depending upon your preference of consistency)
1-2 tbsp. Maple syrup (to taste)
Cinnamon, to taste

Place the apple, pear, plum, bananas, avocado & tofu in your blender. Boil 8-16 oz. of water and add to 1-2 heaping tsp. of green tea leaves, steep for about 5 minutes. Once steeped to your liking, add green tea (w/o leaves) to your blender. Blend all ingredients until smooth. Give it a taste test & add maple syrup & cinnamon to your liking!

Serving size: 2-3 people

TCM analysis:
Apple: reduces dryness, alleviates thirst, tonifies qi
Pear: cools ST heat; generates body fluids, quenches thirst, clears heat, descends qi (& stops cough)
Plum: aids digestion, regulates body fluids, removes stagnation of qi
Banana: moistens the L.I.; clears heat, lubricates intestines
Avocado: nourishes yin & xue, moistens LU, skin & intestines
Tofu: expels heat & moistens/lubricates dryness, strengthens SP/ST
Green tea: cools heat, relieves thirst, promotes digestion
Maple syrup: sweet, tonifies SP/ST
Cinnamon (gui zhi): strengthens ST, warms coldness

The overall focus of this recipe is to cool L.I. heat, generate fluids & stimulate digestion. The cinnamon will counteract the mostly cold nature of this recipe, while stimulating the digestive organs. The fruits, tofu & tea cool heat & moisten the bowels.

Dave’s Mad Mixup- Red Rice Pilaf

Categories: Heart Blood Vacuity, Heart Qi Vacuity, Kidney Qi Vacuity, Large Intestine Fluid Vacuity, Lung Fluid Xu, Lung Phlegm Heat, Shen Calming, Spleen Qi Vacuity

Dave’s Mad Mixup-

Red Rice Pilaf– Serves 4-6
Use equal amounts of red rice (3/4 cup) and millet. Place in rice cooker with same volume of water. Toss in lotus seeds (2oz)-lily bulb (2oz) and poria (1oz). Add pinch of fennel and sesame oil if desired.

Stirfry.
Crush 1 oz of whole cumin and 1 oz of whole coriander. Pre heat wok and add cooking oil and sesame oil to taste. Toss in cumin and coriander and mix until their aroma comes out. Toss in firm tofu (8oz) and brown it- then toss in sliced carrots (6oz), green beans (6oz) and shitake (6oz) . Stir so that the seasoning covers the food.
Pour in 6 oz of vegetable stock and cover wok so food is flash steamed for 1-2 minutes.

Serve over the pilaf and garnish with sea salt.
Place your hands either side of your plate and ask please bless my food- wait a few moments and you should feel your hands warm.  Be thankful that you got to eat. About a billion people don’t get the food they need.

TCM overview.
Rice pilaf- Nourishing moistening, tonify yin/KD- clear ht
Stir fry- Tonify middle- promote fluids- tonify KD/qi
Overal I tried to stay bland with a little cooling tonify yin effect. But with easy digestion to promote MJ harmony. I had the idea that the recipe could move fluids in and out to create qi flow cooling and detoxifying at the same time.

Carrot SP LV LU-Sweet-neutral Clrs ht. detoxifying-drains damp
Rice( Himalayan Red) SP-Sweet-neutral Supliments SP ST-preserves body fluids-
Millet SP KD ST-Sweet-Sl Salty Strengthens KD- Drains damp ht- moistens dryness
Green Bean SP KD- sweet neutral SP KD tonic- supplements qi
Lily bulb HT LU-cool-sweet Moisten LU-clr ht. stop cough
Poria HT KD SP LU-neutral- bland Drain damp- clr HT ht
Shitake LU SP-sweet neutral Boost qi- clr excess-
Cumin Warm- aromatic Digestive-
Coriander LU ST SP-Warm-aromatic Reinforce ST- regulates qi
Lotus Seeds SP KD HT- sweet astringent Reinforce SP KD HT- Nourish HT
Sesame Oil LV KD LI-sweet-neutral Reinforce LV KD
Replenish essence
Tofu SP ST LI- cool sweet Energy tonic- lubricates- detoxifies- produces fluids

Lemon Cucumber Tofu Salad

Categories: Stomach Fire

Lemon Cucumber Tofu Salad (Serves 2-3)
(For Stomach Fire)
Ingredients:
2 lemon cucumbers, quartered then sliced into ¼ inch thick slices (If you can’t find lemon cucumbers, you can substitute regular cucumbers.)
1 handful of fresh dill (about 2/3 cup loosely packed)
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
½ teaspoon salt
8 ounces nigari extra firm tofu
¼ cup pine nuts
2-3 cups of mung beans, prepared

Preparation:

Toss the cucumbers, dill, olive oil, lemon juice and salt together in a medium bowl. Let this sit for at least 20 minutes, tossing gently once or twice. Cook the tofu with the salt in a skillet for a few minutes on medium heat until the tofu is browned. Spoon the cucumbers out of the lemon-olive oil mixture into a large salad bowl. Add half of the remaining dressing, the tofu, and half of the pine nuts then gently toss. Add the rest of the dressing to your taste, top with the remaining pine nuts. Serve over the prepared mung beans.

Analysis of Recipe:

Lemon Cucumber Clears heat, quenches thirst, promotes fluids
Dill Warming, acrid, slightly bitter, stimulates appetite
Olive Oil Cooling, sweet, moistens, anti-inflammatory
Lemon Juice Cold, very sour, expels heat, harmonizes stomach, regulates qi, quenches thirst, benefits the liver, regenerates body fluids
Salt Cooling, salty, anti-inflammatory, softens, harmonizes and promotes digestion, strengthens kidneys (in small amounts), fortifies bones, tendons and teeth, brightens eyes, detoxifies, and is used as a natural preservative
Tofu Neutral, sweet, expels heat, moistens, clears heat, lubricates dryness, promotes body fluids, detoxifies, strengthens Spleen and Stomach
Pine Nuts Neutral, sweet, moistens
Mung Beans Clears heat, detoxifies, quenches thirst, promotes urination, reduces swelling, aids edema in the lower limbs, counteracts toxins

Overall this recipe treats stomach fire with the cooling foods, and cold nature of the dish. It also moistens and generates fluids. The tofu and mung beans are each going to clear heat and moisten. The tofu is going to strengthen the spleen and stomach and the lemon juice is cold which is going to greatly expel heat while harmonizing the stomach.

Miso Soup

Categories: Wei Qi Vacuity, Wind Cold Invading Lungs, Wind Heat Invading Lungs, Wind Invasion (External)

From http://www.101cookbooks.com/archives/miso-soup-recipe.html

Miso Soup Recipe

Miso Choice: This time around I used an organic white miso, but I’d encourage you to experiment with a range of misos.

3 ounces dried soba noodles
2 – 4 tablespoons miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
a small handful of cilantro
a pinch of red pepper flakes

Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste – so it thins out a bit (this step is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.

Serves 2 – 3.

Analysis – Great for supporting LU function at onset of Wind Cold or Wind Heat – gently and lightly releases the exterior, moves qi and warms and cools simultaneously.

Cellophane noodle soup

Categories: Asian, Dryness Invading the Lungs, Kidney Unable to Grasp Qi, Lung Fluid Xu, Lung Heat, Lung Qi Vacuity, Noodles, Soup, Vegan, Vegetarian

noodle soup

CELLOPHANE NOODLE SOUP

4 large dried shitake
15 g lily buds, dried
½ cucumber
2 garlic cloves, halved
90 g white cabbage,chopped
5 cups boiling water
4 oz cellophane noodles
2 tbsp soy sauce
1 tbsp palm sugar
3 ½ blocks silken tofu
Fresh cilantro

Soak shitake in warm water for 30 min. soak lily buds in a warm water soak for 30 min. Put cucumber, garlic, cabbage in a food processor and grind to a smooth paste. Scrape the mixture into a large pan and add the measured boiling water.
Bring to a boil, then reduce and cook for 2 min. Strain into another pan, return to a low heat, and bring to simmer.
Drain the lily buds, rinse cold, then drain. Add the lily buds with the stock to the noodles, soy sauce and sugar and cook for 5 minutes.
Strain the mushroom soaking water. Discard stems, slice caps. Divide them and tofu among four bowls. Pour the soup over, garnish, serve.

Shitake: neutral, sweet. Strengthens ST, builds immunity, lowers B.P., detoxifies, anti tumor, lowers cholesterol
Lily flower: sweet, sl. Cold. Moisten and cools the lung, stops cough.
Cucumber: cool, sweet, bland. Clears heat, quenches thirst, relieves irritability.
Garlic: hot, acrid. Anti-viral, anti-cancer.
White cabbage: sweet, neutral. ST, KD. Nourish KD jing.
Cellophane noodles (rice): sweet, neutral. SP/ST. supplements, generates and preserves fluids
Soy sauce: salty, cold. SP/ST/KD. Harmonize MJ, clears heat.
Tofu: cool, sweet. Clears heat, lubricates dryness, promotes fluids. Strengthen SP.ST
Cilantro: slightly cool and acrid. Promotes sweating, strengthens digestion, promote qi flow.

Overall:
This recipe will be ideal for a patient with Lung qi vacuity, possible with Kidney not grasping the Qi. The lily plant will have affinity for the lung and help to cool and moisten the lung. The cabbage and tofu will help build kidney energy to strengthen the descent of Lung qi. The cilantro and garlic provide acrid flavor to benefit the lung qi flow. Shitake also enhances the wei qi to protect against colds.

Cruel and Unusual Punishment: Soy Diet for Illinois Prisoners

Categories: Articles, Eastern Nutrition, Food Education, Food Energetics, Food Safety

I found this on the Westeron A APrice Foundation website. They belieive in traditional diets and that modern obsession with some things like soy are not proven in traditional cultures. Soy Alert! web site also has info on this. From the TCM perspective (which is what I always go back to), soy is cold and possibly damp enducing and damaging to yang. If you don’t know how to prepare it in a way to help balance these issues (with ginger, stir fried etc..) anyone with the wrong constitution may suffer. This is why balance and not super foods are the focus in TCM. No food is perfect. If its cheaper, it will be fed to prisoners also. Strange days these are…

http://www.westonaprice.org/soy-alert/1624.html

http://www.westonaprice.org/soy-alert.html

Suffering of Inmates

Early in 2007, the Weston A. Price Foundation began hearing from inmates who were suffering from myriad serious health problems due to the large amounts of soy in the diet. These prisoners had found us through the Soy Alert! section of our website. Complaints include chronic and painful constipation alternating with debilitating diarrhea, vomiting after eating, sharp pains in the digestive tract, especially after consuming soy, passing out, heart palpitations, rashes, acne, insomnia, panic attacks, depression and symptoms of hypothyroidism, such as low body temperature (feeling cold all the time), brain fog, fatigue, weight gain, frequent infections and enlarged thyroid gland. Since soy contains anti-fertility compounds, many young prisoners may be unable to father children after their release.

Tofu Burger

Categories: Kidney Yin Vacuity, Sandwiches, Stomach Yin Vacuity

Posted by jenniferdrews
jennmaster@gmail.com

From 101cookbooks.com

Tofu Burger Recipe

Be sure to seek out the firmest tofu made from organic soybeans you can find. Also, I suspect you could grill these, they seem like they’d hold together. The next time around I’m going to try it. If anyone else gives that a go before I do, let me know, and I’ll update the recipe.

 

tofu burger

1 pound / 16 oz / 450 g extra-firm tofu, drained and patted dry, then sliced2 large eggs
1/2 cup / 2 oz / 55 g fine dried bread crumbs
1/2 cup / 2 oz / 55 g cashew nuts
1/2 cup / 2 oz /55g sunflower seeds
1/2 cup / 2 oz / 55g sliced mushrooms
1 tablespoon Dijon mustard
1 tablespoon shoyu or soy sauce
1 teaspoon ground cumin
1/2 teaspoon ground cayenne
1/4 teaspoon fine grain sea salt
1 tablespoon extra virgin olive oil

extras: whatever buns & condiments you like. I did a combination of goat cheese and homemade pickles. You could also do a lettuce wrap in place of buns. And I couldn’t resist the mini brioche buns from La Boulange.

Place all the ingredients except the olive oil in a food processor. Pulse until the mixture comes together and is free of most chunks, stopping to scrape down the sides of the food processor once or twice if needed.

Divide the mixture into eight equal portions and use your hands to press and form into round but flat-ish patties.

Pour the olive oil into your largest skillet over medium-high heat, and arrange as many patties as you can without crowding. Cover, and cook turning once, until deeply browned on both sides. Roughly ten minutes. You want to make sure the middle of the patties cook through. If the pan is too hot you’ll burn the outsides before the middle cooks up, so be mindful of that.

Serve with your favorite burger fixings. I mention a few ideas up above in the ingredient list.

Makes eight tofu burgers.

Analysis – This recipe is great for overall nourishment of the SP/ST, especially if dampness and heat are present (separate or simultaneous).