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Green Bean and Walnut Salad

Categories: Blood Stasis, Kidney Jing Vacuity

Green Bean and Walnut salad
Serves 3-4

1 lb of fresh chopped green beans
2 cups of chopped walnuts
1 clove of chopped garlic
4 tablespoons of olive oil
4 tablespoons of balsamic vinegar
Salt and pepper to taste

Add 2 tablespoons of olive oil to frying pan.  Heat up oil and add the chopped garlic and sautee it.  Then, add fresh green beans and stir fry for 3 minutes.  Add the walnuts and stir fry for 5 minutes.  Mix 2 tablespoons olive oil with 4 tablespoons of balsamic vinegar and pour over green beans and walnuts. Mix everything together and enjoy.

TCM Breakdown:
Green Bean: tonifies KD
Walnut: Tonifies KD and nourishes jing and marrow
Garlic: releases exterior, regulates qi
Olive oil: moistens dryness
Vinegar: invigorates blood, clears toxin, astringent

CI for garlic: don’t use for hot/dry disorders

Walnut Sesame Clusters

Categories: Kidney Jing Vacuity, Kidney Yang Vacuity, Kidney Yin Vacuity, Large Intestine Fluid Vacuity

Walnut Sesame Clusters


  • 2 C walnuts
  • 2 Tbsp black sesame seeds
  • 1-2 Tbsp toasted sesame oil
  • honey


  1. Toast walnuts and black sesame seeds in a saute pan with the sesame oil until the seeds stick to the nuts. Stir and flip nuts occasionally to prevent burning.
  2. Remove from heat. Pour honey over nuts and seeds. Spoon clumps onto wax paper to cool.

Makes enough clusters to cover one dinner plate.

TCM analysis:

walnuts: sweet, warm; LU, LI, KD; tonifies KD and LU, lubricates LI, nourishes jing/marrow
black sesame seeds: sweet, neutral; LV, KD, LU, LI; nourishes LV/KD, moistens LI, nourishes jing/marrow
honey: sweet, neutral; SP, LU, LI; nourishes/harmonizes MJ, moistens dryness, antidote to food poisoning

This recipe deeply tonifies the KD while moistening dryness in the LI. It is an easy-to-make treat for weak or elderly patients with constipation, since it tonifies both KD yin and yang and promotes bowel movements. Honey increases the moistening action of the recipe and makes it easier to digest.

Green Bean/Walnut salad

Categories: Kidney Jing Vacuity, Kidney Qi Vacuity, Liver Qi Stagnation

Green Bean/Walnut salad
Serves 3-4

1 lb of fresh chopped green beans
2 cups of chopped walnuts
1 clove of chopped garlic
4 tablespoons of olive oil
4 tablespoons of balsamic vinegar
Salt and pepper to taste

Add 2 tablespoons of olive oil to frying pan, heat up oil and add the chopped garlic and sautee garlic, then add fresh green beans and stir fry for 3 minutes, then add walnuts and stir fry for 5 minutes. Mix 2 tablespoons with 4 tablespoons of balsamic vinegar and pour over green beans and walnuts. Mix everything together and enjoy.

TCM Breakdown:
Green Bean: tonifies KD
Walnut: Tonifies KD and nourishes jing and marrow
Garlic: warm and acrid, releases exterior, regulates qi,
Olive oil: moistens dryness
Vinegar: sour, invigorates blood, clears toxin, astringent

CI for garlic: don’t use for hot/dry disorders

Cranberry and Goji Berry Chutney with Shu di Huang

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

Siri Michel

Fire Imbalance – Heart Blood Deficiency

Cranberry and Goji Berry Chutney with Shu di Huang


  • 9 grams Shu di Huang
  • 1 1/2 tablespoon fresh grated ginger
  • 12 ounces fresh cranberries
  • 1 teaspoon ground cinnamon
  • 2/3 cup goji berries
  • pinch cayenne pepper
  • 1/4 cup chopped dried apricots
  • pinch allspice
  • 1 medium shallot, chopped
  • 1/2 teaspoon salt
  • 1 cup apple cider
  • 1/3 cup chopped walnuts
  • 2/3 cup white or brown sugar or 1 cup brown rice syrup
  • one orange, Zest of
  • 2 tablespoons maple syrup



  1. Combine cranberries, goji berries, apricots and shallots in saucepan.
  2. Add cider and enough water to cover. Let sit for 20 – 30 minutes.
  3. Bring to a boil, then turn down to a simmer.
  4. Cook for 15 minutes, or until goji berries are soft and plump, and the cranberries pop.
  5. Stir in sugar, maple syrup, spices and salt.
  6. Cook 5 minutes longer.
  7. Adjust seasonings. Remove from heat.
  8. Stir in walnuts and orange zest.
  9. Cool to room temperature.
  10. Store in a covered container in the refrigerator for up to 2 weeks.


TCM properties

Ingredient: Taste, Temp, Organs Function

Shu di Huang: Sl. warm, sweet; HRT, LVR, KD; Tonify and nourish blood, yin, and essence.

Cranberries:  Neutral, sweet; SP, ST; Supplements the center and boosts the qi; fortifies the spleen and harmonizes the stomach; eliminates vexatious thirst, stops diarrhea and dysentery

Goji berries: Neutral, sweet; LVR, LU, KD; Nourish Liver blood, yin of Kidney and Lung.

Apricots: Cool, bland; SP, ST, UB; Drains dampness, promotes urination.

Shallots: Cold, sweet; HRT, ST, UB; Clear heat, promotes urination.

Apple Cider: Neutral, sweet, sour; SP, HRT, SI; Percolates damp, promotes urination.

Sugar: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Maple Syrup: Neutral, sweet; SP, ST; Strengthen Spleen, moisturizes.

Ginger: Warm, pungent; LU, SP, ST; Release the exterior, disperse wind-cold; transform fluids; resolve toxicity.

Cinnamon: Hot, pungent, sweet; SP, KD, UB Supplements source yang; warms Spleen & Stomach; eliminates accumulation and chill; frees the flow of blood; stops pain.

Cayenne: Hot, pungent; SP, ST; Dispels cold; fortifies the Stomach; quickens the blood and moves qi; treats indigestion, loss of appetite, and wind damp cold bi syndrome.

Allspice: Hot, pungent; SP, ST, SI, LI Warm middle burner, move qi.

Kosher or Sea Salt: Cold, salty, sl. sweet; KD, UB Harmonize and promote digestion; in small amounts – strengthens Kidney, fortifies bones, tendons and teeth; brightens eyes; detoxifies.

Walnuts: Warm, sweet; KD, LU, LI Tonify Kidney and Lung, moisten intestines.

Orange Zest: Sl. warm, aromatic; LU, SP, ST Regulate and move qi, prevent stagnation.

Options: substitute Dang Gui for Shu di Huang.

Modified recipe from:

Baked Oatmeal with Mixed Berries and Plums

Categories: Kidney Qi Vacuity, Kidney Water Overflow, Spleen Qi Vacuity

Frances Norris

Water-kidney deficiency

Baked Oatmeal with Mixed Berries and Plums - Makes 6 servings

Adapted from recipe on


  • 1 cup Blueberries-sour, sweet, warm, tonifies kidney
  • ½ cup Cranberries-sour, cooling, strengthens kidney
  • ½ cup Raspberries-slightly warm, sweet, sour, tonifies kidney
  • 3 medium plums, sliced-slightly warm, sweet, sour, regulates body fluids
  • 2 cups oats-sweet, warm, supplements vacuity, rejuvenates nervous and reproductive systems
  • 1 cup walnuts, toasted and chopped, divided into ½ cup servings-slightly warm, sweet, tonifies kidney
  • 1/3 cup brown sugar-warm, sweet, strengthens digestion, warms body
  • 1 tsp. baking powder
  • 1 ½ tsp. cinnamon-hot, pungent, sweet, warms body
  • ½ tsp. sea salt-cold, salty, slightly sweet, strengthens kidney
  • 2 cups almond milk-sweet, neutral, supplements spleen
  • 1 large egg-sweet, neutral, supplements qi
  • 1 ½ tbsp. unsalted butter, plus more for greasing the pan- sweet, neutral, supplements qi
  • 2 tsp. vanilla extract


1. Preheat oven to 375, grease an 8-inch baking dish. Layer sliced plums in the bottom of the dish.  Top with mixed berries.

2. In a medium bowl, combine oats, ½ cup walnuts, sugar, baking powder, cinnamon and salt. Mix well, and pour the dry ingredients over the fruit.

3. Combine almond milk, egg, butter and vanilla, and whisk well.

4. Pour the milk mixture over the oat mixture. Top with remaining ½ cup walnuts.

5. Bake for about 40 minutes, until the top is golden brown and the oat mixture appears solid. Remove the dish from the oven, and allow the oatmeal to cool for a few minutes. Serve warm.

Venison Burgers for KD yang xu

Categories: Kidney Yang Vacuity

Tonifying Your Yang Never Tasted So Good:
Venison Burgers for KD yang xu
By Katie Fritz

For burgers:
1 lb. Ground venison
1/3 c. chopped walnuts
1 chicken egg
1/3 c. cooked quinoa
1 tbsp. Mustard
4 cloves garlic, chopped
1/4 onion, chopped
1 tbsp. olive oil
A few splashes Worcestershire sauce (all-natural, por favor)
Pinch salt

Whole wheat buns (or no buns if you are gluten free!)
8 quail eggs, poached
1 beet, grated

Burger prep:
Rinse quinoa before using. Cook 1/3 c. quinoa in 2/3 c. water. Bring to a boil & then reduce heat to simmer. You’ll see the hulls leave the quinoa & you’ll know it’s done. Set aside to cool.

Brown onions & garlic in 1 tbsp. olive oil. Remove from heat & set aside to cool.

Bring a small pot of water to a rolling boil. Crack your quail eggs using a sharp knife give them a few taps in the center w/ the edge of your blade to ease the cracking process. Place cracked eggs, one-by-one, into your pot of water until the egg white are opaque. Remove from water w/ a slotted spoon & place on a paper towel to dry.

Shred your beet w/ a cheese grater & set aside. Wash & dry your lettuce. Set aside.

Pre-heat your oven to 350 degrees.

In a large bowl combine venison, walnuts, quinoa, mustard, Worcestershire, salt & pepper & egg. Mix together the best way I’ve found to do this is to just dig your hand in and start squishing. Please wash them before and after! Once onions, garlic & quinoa are cool enough, add them to the bowl & continue mushing. Form meat into 4 patties & cook in an oiled skillet over medium heat about 5 minutes on each side. Then place in the oven & bake for 5-10 min or until there is just a little pink left in the center of the burgers (depending on how you like your meat cooked).

Fix up your burger:
Spread veganaise on your buns if you so choose. Place a bed of lettuce on the bottom bun, then add the burger. Atop the burger place 2 quail eggs & shredded beets. Place the top bun on & dig in!

TCM analysis:
Venison – warm & sweet: supplements qi, blood & yang
Walnuts – warm, sweet, bitter: strengthens KD yang & LU
Chicken egg – neutral & sweet: supplements blood & yin
Quinoa – sweet & warm: tonifies qi, strengthens SP, warms yang, relieves internal coldness
Mustard – warm, acrid, bitter: stimulates digestion, helps digest fats
Garlic – acrid & warm: moves qi, detoxifies meat, relieves food stagnation
Onion – warm, acrid, sweet: moves qi
Salt – cool & salty: anti-inflammatory, softens
Pepper – warm-hot & v. acrid: enriches yang, expels cold
Worcestershire – mostly warming & expelling stagnation
Whole wheat – neutral-warm, sweet: moistens, enriches yin
Quail eggs – sweet, salty, warm: tonifies qi, restores Jing, warms yang, resolves dampness, activates blood & removes stagnation
Beets – neutral, sweet, sl. bitter: balances SP/ST qi
Lettuce – cool-cold & sweet, sl. bitter: cools heat
Veganaise (whipped soy oil) – neutral-warm, sweet: moistens, acts as a laxative

The overall focus of this recipe is to tonify KD yang with the venison, quinoa, walnuts, pepper & quail eggs. The rest of the ingredients help assimilation and prevent stagnation, since it’s a big ole burger (onion, garlic, mustard, pepper). The lettuce provides some balance w/ its cooling properties & the beets act as a natural digestive enzyme.

Ginseng & Walnut Tea

Categories: Spleen Qi Vacuity

Ginseng & Walnut Tea

3 grams ginseng, 3 whole walnuts (without shells)
Cook ginseng and walnuts in 2 1/2 cups of water over low flame for about one hour. Drink and eat on an empty stomach in the morning or 1 hour before bedtime
Serves 1-2

Baked Oatmeal

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

Baked Oatmeal
In the early Fall when the weather first starts to get cooler, pop this recipe into the oven as soon as you wake up and get ready while it is cooking. You will be rewarded with a wonderful, nourishing dish before a busy day!

• 2 cups uncooked quick-cooking oats
• 1/2 cup packed brown sugar
• 1/3 cup raisins
• 1 tablespoon chopped walnuts
• 1 teaspoon baking powder
• 1 1/2 cups fat-free milk
• 1/2 cup applesauce
• 2 tablespoons butter, melted
• 1 large egg, beaten
• Cooking spray
Preheat oven to 375°.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm. Serves 4.
Cooking Light, OCTOBER 2003

Oats: sweet, warm, Supplements xu
Brown Sugar: sweet, warm, Supplements MJ, Descends ST qi
Raisins: warm, sweet, Supplements Blood & Qi
Walnuts: sweet, warm, Tonifies KD, LU, Lubricates LI
Milk: sweet, neutral, Supplements Qi, Nourishes Blood
Applesauce: sweet, sour, cool, Supplements LU, SP, ST
Butter: neutral, sweet, Supplements Blood & Qi
Egg: sweet, neutral, Nourishes Yin and Blood, Supplements SP & ST

This recipe strongly tonifies and warms the Spleen and Stomach. Almost every ingredient benefits and nourishes the MJ.

Lamb Soup with Dang Gui

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

Lamb Soup with Dang Gui

1/2 lb. slivered lamb meat
2 chopped Walnuts
5 red Chinese dates
10 g Dang Gui
10 g dried Longan, slivered
1 star anise seed
1 tsp. minced scallion
1 thin slice of fresh ginger
1 T. rice wine or cooking sherry
1/2 tsp of salt or more to taste
1 tsp. soy sauce

Boil the lamb in 2 cups water with the scallions and ginger for ten minutes. Skim off any bubbles on the surface.

Add the other ingredients except the sou sauce and wine and cook for 10 more minutes. Remove the dang gui root and the slice of ginger.

Add soy sauce and wine and serve hot.
Serves 1.

Lamb: Boosts Kidney yang, warms middle jiao
Walnuts: Tonifies KD and LU, nourishes jing and marrow
Chinese Dates: Strengthen SP, nourishes body, stops cough, tonifies qi, blood and yin
Dang Gui: invigorates and tonifes Blood
Longan: strengthens SP/ST, nourishes qi and blood
Anise: strengthens ST, rectifies qi
Black Pepper: warms middle jiao, expels cold
Scallion: ST, LV, KD; invigorates blood
Ginger: Disperses cold
Rice Wine: expels cold, invigorates blood
Salt: salty and cold; goes to KD, clears heat cools blood
Soy Sauce: salty cold; goes to KD

Cinnamon-Chestnut Congee

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

Cinnamon-Chestnut Congee 3 to 4 servings

In northern China, chestnuts are dubbed “the king of dried fruits” (gan guo zhi wang)

6 fresh, unshelled chestnuts
1/4 cup chopped walnuts
1/2 cup uncooked short-grain rice, rinsed and drained
1/4 teaspoon salt (optional)
4-5 cups water
1 teaspoon ground cinnamon, or to taste
1-2 teaspoons honey or other natural sweetener, or to taste (optional)

Boil chestnuts in a pot of water for 1/2 hour. Remove from water and cut in half (a serrated knife is helpful). Scoop out the firm flesh with a spoon, discarding the skins and shells. Chop chestnuts into 1/4-inch pieces.

Combine walnuts, chestnuts, rice, salt (if using) and water in a pot.

Bring to a boil, then lower heat and simmer, covered with lid slightly ajar for 45 to 60 minutes, stirring occasionally. Add a little extra water if the congee is dryin out and/or sticking to the bottom of the pot.

Add cinnamon and cook for 2 to 3 more minutes.

Add honey, if desired, then serve.

Chestnuts-sweet, warm; SP/KD; tonify KD, bone and tendon, invigorate blood, strengthen SP
Walnuts-sweet, warm; LU/LI/KD; tonify KD and LU, lubricate LI, dissolve stones
Rice-sweet, neutral; SP/ST; supplement SP and ST, generate and preserve body fluids
Salt-salty, cold; KD; clear heat, cool blood, ease bowel movements, nourish KD
Cinnamon-pungent, sweet, warm; SP/ST/UB; dispel cold, promote blood circulation, warm mingmen fire
Honey-sweet, neutral; SP/LU/LI; nourish and harmonize MJ, moisten dryness, antidote to drug and food poisoning

Harmonizes HT & KD, augment KD essence and strengthen SP qi.

Especially good for anyone with cold extremities, weakness, impotence, diarrhea, low back pain, poor memory, insomnia or frequent nighttime urination.