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Ratatouille

Categories: Blood Stasis

Frances Norris

Blood stasis

Ratatouille - Adapted from recipe on eatyourvegetable.com

Ingredients

  • 1 eggplant, cubed into 1 inch pieces-cool, sweet, removes blood stagnation
  • 2 tomatoes, cut into eighths-slightly cool, sweet, sour, promotes fluids
  • 3-4 cloves garlic, chopped-hot, pungent, removes stagnant blood
  • 1 onion, chopped-warm, pungent
  • Olive oil-neutral, sweet, sour, astringent, promotes production of body fluids
  • Dry oregano
  • Dry basil-warm, pungent
  • Salt-cold, salty, slightly sweet, harmonizes digestion
  • Pepper-pungent, warm, warms the MJ

Directions

Preheat oven to 375

Toss vegetables, a few splashes of olive oil, and spices in a cast iron pot or any sort of roasting pan until

well-combined. Cover and bake until veggies are tender and juices are bubbling, about 45 minutes to an

hour, depending on your oven. Serve over pasta.

Summer Borscht

Categories: Liver Blood Vacuity, Liver Qi Stagnation, Shen Calming

Summer Borscht
(makes about 6-8 servings)
INGREDIENTS:
about 5 medium-sized beets, boiled or roasted until tender, peeled and diced

about 2 English cucumbers, diced

about 3-4 medium tomatoes, diced
3 cups chicken or vegetable broth (chilled or room temperature)

2 cups plain yogurt

1/4 cup red wine vinegar (or more to taste)

1 small bunch fresh dill, chopped

salt and pepper to taste

fresh lemon juice and zest to taste

DIRECTIONS:
1. Reserve any juices from the beets, tomatoes and cucumbers while chopping and combine them in a large pot or bowl with the broth and yogurt.
2. Add the vinegar, dill, a pinch of salt and pepper, and taste. Sugar can be added to cut the acidity as well, to taste.
3. Add lemon juice to taste.

TCM analysis:
Beets: cool, sweet. Nourishes blood, tonifies HT, calms the spirit, lubricates intestines, cleanses Liver.
Cucumbers: cool, sweet, bland. Clears heat, quenches thirst, relieves irritability, promotes diuresis.
Tomatoes: Slightly cool, sweet, sour. Promotes body fluids, quenches thirst, strengthens S, aids digestion, cools blood, clears heat, detoxifies, calms LV, removes food stagnation.
Yogurt: Neutral sweet. Strengthens weakness, nourishes qi and blood, lubricates dryness.
Vinegar: Sour, warm, slightly bitter. Liver. Invigorates blood, clears toxin, astringes.
Lemon: Cool, sour. Regenerates body fluids, harmonizes ST, regulates qi, quenches thirst, benefits LV.
Overall function: LV qi Stag
The beets nourish blood and calm the spirit while cleansing the Liver. The Cucumbers relieve irritability and the tomatoes and lemon calm and benefit the Liver. Vinegar assists with invigorating the blood.

Vegetarian Chili

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

Vegetarian Chili
by Mike Clark

4 — 28 oz cans of Whole Peeled Tomatoes
1 Cup Black Beans
1 Cup Kidney Beans
8 Grapes
6 Carrots
4 Beets
1 Onion

33 Grams Gou Qi Zi
2 Cinnamon Sticks (Rou Gui)

Prep and Cooking:
Put both cups of beans in a colander and wash under cold water. Dump the beans into a large pot and soak in twice the level of beans in water for about 30 minutes. Drain the beans in the colander again and wash off (the soaking, draining, and washing off helps reduce the usual flatulence that goes along with eating beans). Dump the beans back into the large pot and fill up with twice the level of beans with water and boil for about 45 minutes, drain off, and put back in the pot to add in the rest of the ingredients.

Cut up the 4 cans of Whole Peeled Tomatoes into the pot with the beans. Wash off the beets and carrots, skin them, and chop them into about 1 inch cubes/pieces and dump into the pot. Drop in the Grapes.

Cut up the onion and heat in a pan with your choice of oil until clear or golden…that’s your choice!

Bring the pot with the ingredients to a boil and reduce to a simmer. Add in the Gou Qi Zi and Cinnamon Sticks. Leave the pot on simmer for about 2 hours.

Tomato — Slightly Cool, Sweet, Sour; ST, LV, KD; Strengthen ST, Aid Digestion
Black Bean — Sweet, Neutral to Warm; Sp, KD; Nourish KD, Invigorates Blood
Kidney Bean — Sweet, Neutral; SP, ST (KD); Strengthen Digestion, Promote Elimination
Grapes – Warm, Sweet, Sour; ST, HT; Nourish Xue, Very Tonifying, Strengthen Bones and Sinews
Carrots — Cool to Neutral, Sweet; SP, LV, LU, HT; Strengthen SP and HT, Clear Heat
Beets — Neutral to Cool, Sweet; SP, ST, LV, HT; Nourish LV Xue
Onion — Warm, Acrid; Regulates Qi
Gou Qi Zi — Sweet, Neural; LV, LU, KD; Nourish Xue
Cinnamon Sticks (Rou Qui) — Spicy, Sweet, Hot; HT, KD, LV, SP; Strengthen SP

Rajma Beans

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

Rajma Beans -Serves 4
by Lamya Kamel
PCOM Chicago

Ingredients:
14oz of cooked red kidney beans
1 medium sized onion (any variety, though I prefer red or sweet)
1 small piece of ginger (the size of about 5 quarters)
Three cloves of garlic
Two medium sized tomatoes
3 tbsp of olive oil
1 tsp of cumin seeds
1 tsp of turmeric powder
1 tsp coriander powder
1/4 tsp chili powder
1 tsp of sugar
1 tbsp of lemon juice to taste

Directions:
Heat 3 tbsp of olive oil on high.
Toss in 1 tsp of cumin seeds.
Wait until they sizzle slightly and add the chopped onion.
When the onions brown around the edges add 1/4 cup of water and stir for a minute.
Add the grated or finely chopped ginger and diced garlic and stir for a minute.
Stir in 1 tsp of turmeric powder, 1 tsp coriander powder and 1/4 tsp chili powder with another 1/4 cup of water as it dries out. Stir for 2 minutes.
Add diced tomatoes and simmer until the raw smell goes away (about 3 minutes)
Add the kidney beans and 1/4 cup of water and mash up some of the beans to make the broth thicker.
Add 1 tsp of sugar and stir.
Reduce the heat to medium high and bring to simmer. Cover and simmer for 5 minutes. Uncover and stir around so beans don’t stick, then let simmer for another 5 to 10 minutes, to reach desired thickness.
Serve with steamed rice.

Ingredient Analysis:
Red kidney beans — neutral and sweet — strengthens digestion, promotes elimination, diuretic
Onion — warm and pungent — promotes sweating, resolves phlegm, diuretic
Garlic — hot and pungent — anti-viral, anti-fungal, kills worms, removes stagnant food and blood, reduces abscess
Ginger — warm and pungent — promotes sweating, anti-toxin, benefits the Lung and Stomach, expels pathogens
Cumin Seeds — warm – strengthens the stomach, arrests bleeding, diuretic, and relieves flatulence
Turmeric — acrid, bitter, warm — invigorates the blood, breaks up blood stasis, drives qi downwards, treats wind-damp painful obstruction
Coriander — warm pungent -,diaphoretic, harmonizes the Middle Jiao
White rice — slightly cool, sweet — moistens yin, clears heat, diuretic, reduces swelling

Overall Analysis: Warms and harmonizes SP/ST. Helpful in SP Yang vacuity by adding more ginger. Treats Cold Damp in Middle Jiao by adding Pearl Barley. Also recipe has some moving aspects depending on spice levels

White Bean Fennel Soup

Categories: Large Intestine Qi Stagnation, Spleen Qi Vacuity, Stomach Cold

White Bean Fennel Soup
Kate Phillippi
Serves: 5-7
Ingredients
1 large onion, chopped
1 small fennel bulb, thinly sliced
1 TB olive oil
5 cups vegetable (or chicken) broth
2 cups of white kidney or cannellini beans, cooked (or 1-15oz. can)
2 cups fresh tomatoes, cut and peeled
1 tsp. dried thyme
2 cloves of garlic, finely chopped
¼ tsp. pepper
1 bay leaf
3 cups shredded fresh spinach

Directions
In a large saucepan, sauté onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.

TCM Analysis

Onion: warm, acrid, promotes sweating, resolves phlegm, diuretic
Fennel: warm, sweet, acrid, unblocks and regulates qi, strengthens stomach, dispels cold, stops pain, stimulates peristalsis
Olive oil: neutral, sweet, sour, astringent, clears heat, detoxifies, promotes body fluids, quenches thirst, clears lungs, benefits the throat
Vegetable broth: (varies), aids digestion
White kidney beans: neutral, sweet, diuretic, strengthens digestion, promotes elimination
Tomato: slightly cool, sweet, sour, promotes body fluids, quenches thirst, strengthens stomach, aids digestion, cools blood, clears heat, detoxifies, calms liver, removes stagnant food
Thyme: warm, bitter, acrid, stimulates and tonifies digestion, abdominal pain, moves qi, loosens phlegm
Garlic: warm, pungent, promotes sweating, anti-toxin, benefits lungs and stomach, expels pathogen, antidote for seafood poisoning
Pepper: hot, pungent, warms digestion, dispels internal cold, antidote to food poisoning
Bay leaf: warm, acrid, bitter, stimulates digestion
Spinach: cool, sweet, strengthens all organs, lubricates intestines, promotes urination, ventilates the chest, quenches thirst

Overall Analysis:

This recipe is warm and has a strengthening effect on the digestive system. It also has a strong moving effect on qi and fluids.

Jiao Wei Mustard Greens

Categories: Bi Syndrome Cold, Liver Blood Stasis, Liver Qi Stagnation, Spleen Qi Vacuity, Wind Damp Obstructing Channels

Jiao Wei Mustard Greens

Alexa Chermak – PCOM Chicago

Ingredients:
5 small red potatoes
4 carrots
3 tomatoes
1 can organic tomato paste
1 small yellow onion
28 oz. can mustard greens
1 vegetable bouillon cube
oilive oil
cumin
salt and pepper to taste
white wine vinegar

Directions:
-Coat large pot with olive oil and brown onion
– add chopped potatos
– add chopped carrots
– simmer for 5-10 minutes then add mustard greens
– add white wine vinegar and olive oil (more if needed)
– add bouillion cube, salt and pepper and cumin and tomatoes
– cook over low heat for another 40 minutes or so

serves 4-6 people
total prep time approx. 1 hour

potato – sweet, neutral
spleen stomach
benefits and harmonizes middle jiao

carrot- sweet, neutral
spleen, liver, heart, lung
strengthens spleen and heart, nourishes and soothes liver, benefits lung, drains damp, clears heat

tomato- sweet, sour, cold
spleen, stomach, bladder, kidney
generates fluids, clears heat, supplements kidney, drains damp

onion- pungent, neutral
lung, stomach, large intestine
clears heat, relieves toxicity, transforms damp, kills parasites, lowers blood pressure and cholesterol

mustard greens- acrid, warm
lung, large intestine
expels wind, cold and damp, opens chest, stops cough, warms lung

salt – softens hardness, nourishes kidney
pepper – warming, harmonizing
cumin – warming and invigorating
white wine vinegar – invigoartes blood, courses liver, astringes liver
olive oil – benefits yin

This concoction reminds me of jia wei xioa yao san in that it benefits and courses liver qi and blood, supports the spleen and middle jiao and clears heat.

Also could be beneficial for Wind Cold Bi Syndrome

Mustard Greens

Categories: Phlegm Dry, Vegetables

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Mustard Greens

Ingredients:
5 small red potatoes
4 carrots
3 tomatoes
1 can organic tomato paste
1 small yellow onion
28 oz. can mustard greens
1 vegetable bouillon cube
olive oil
cumin
salt and pepper to taste
white wine vinegar

Directions:
-Coat large pot with olive oil and brown onion
– add chopped potatos
– add chopped carrots
– simmer for 5-10 minutes then add mustard greens
– add white wine vinegar and olive oil (more if needed)
– add bouillion cube, salt and pepper and cumin and tomatoes
– cook over low heat for another 40 minutes or so

serves 4-6 people
total prep time approx. 1 hour

by Alexa Chermak

TCM ANALYSIS

potato – sweet, neutral
spleen stomach
benefits and harmonizes middle jiao

carrot- sweet, neutral
spleen, liver, heart, lung
strengthens spleen and heart, nourishes and soothes liver, benefits lung, drains damp, clears heat

tomato- sweet, sour, cold
spleen, stomach, bladder, kidney
generates fluids, clears heat, supplements kidney, drains damp

onion- pungent, neutral
lung, stomach, large intestine
clears heat, relieves toxicity, transforms damp, kills parasites, lowers blood pressure and cholesterol

mustard greens- acrid, warm
lung, large intestine
expels wind, cold and damp, opens chest, stops cough, warms lung

salt – softens hardness, nourishes kidney
pepper – warming, harmonizing
cumin – warming and invigorating
white wine vinegar – invigoartes blood, courses liver, astringes liver
olive oil – benefits yin

 

Polenta Pizza

Categories: Liver & Gall Bladder Damp Heat, Lung Phlegm Heat, Vegetables, Vegetarian

polenta_pizza

Polenta Pizza
Prep time 15 mins
Cooking time 75 mins
Serves 6

Ingredients:
3 cups cornmeal
5 cups water
2 tsp salt

6 tomatoes
2 large onions
1 small green pepper
4 cloves garlic
6 ounces olives
6 artichoke hearts, quartered
2 handfuls fresh basil

2-3 cups grated cheese
Black pepper

Method:
To make the polenta, put 2 cups of the cornmeal in a heavy bottomed pot and slowly add the water. Stir carefully to avoid lumps. Add the salt and cook on a medium heat for 20-30 minutes. Stir often, especially towards the end. When the polenta stiffens and pulls away from the side of the pan, it is cooked. Now stir in the other cup of cornmeal or as much as s needed to make a very stiff mixture. Press the polenta firmly in to a large greased baking tray (~14 inch diameter). The polenta should be about a half inch thick. Bake in a very hot over (450°F) for about 20 minutes or until the surface feels crusty. Meanwhile roughly chop the onions, pepper and tomatoes. Fry the onions gently until they start to soften, then add the other ingredients and cook for 3-4 minutes adding the basil at the last minute. Take the polenta base out of the oven, spoon the topping evenly over the surface and cover with grated cheese. Return to the oven at 375°F and bake for 20 minutes or until the cheese is melted. Serve with a green salad and sprinkle with fresh black pepper.

Energetic:
Cornmeal — neutral sweet, Tonifies qi, strengthens stomach and spleen, benefits heart, diuretic, stimulates the flow of bile
Salt – cold, salty, slightly sweet, harmonize and promotes digestion, strengthens kidney, fortifies bones, tendons, and teeth, brightens eyes, detoxifies, used as a natural preservative
Tomatoes – slightly cool, sweet and sour, promote body fluids, quench thirst, strengthen stomach, aids digestion, cool blood, clears heat, detoxifies, calms liver, removes stagnant food
Onions — Warm, pungent, promotes sweating, resolves phlegm, diuretic
Green pepper– hot, pungent, warms the internal region, increases appetite, promotes digestion, and affects the heart and spleen
Garlic — hot, pungent, antiviral, antifungal, detoxifies meat and seafood, kills worms, removes stagnant food and blood, reduces abscess
Olives — neutral, sweet, sour, astringent, clears heat, detoxifies, promotes production of body fluids, quenches thirst, clears lungs, benefits the throat
Artichoke hearts — sweet, bitter, cooling, regulates liver qi, clears liver heat, promotes digestions, benefits liver and gallbladder, dried dampness
Fresh basil — warm, pungent, induces sweating, harmonizes stomach
Black pepper – hot, pungent, pushes downward, warms the internal regions, affects the stomach and large intestines

This is a well balanced and broadly nourishing meal. It acts on qi and blood. Corn is nourishing to the kidney, stomach, and heart and is also mildly diuretic. It provides a good counterbalance to the moistening action of the tomatoes. The cheese has a rich nourishment element and is balanced by the decongesting action of the onion, pepper and garlic.

Nightshades – practical resource, potential health issues of alkaloids

Categories: Articles, Food Safety

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