You are browsing the archive for zucchini Archives - Food from East.

Shrimp and Veggie Fettucini

Categories: Kidney Qi Vacuity, Large Intestine Fluid Vacuity, Liver Qi Stagnation, Spleen Qi Vacuity

Wood:

Dusten Nelson

Shrimp and Veggie Fettucini

Servings: 1 large or 2 small

Prep time: 10 minutes

Cooking time:10 minutes

Ingredients:

“Fettuccini”

½ cup carrot: detoxifying and tonify qi

¾ cup zucchini: supports yin and fluids

¾ cup broccoli stalk (imperfections trimmed)

1 cup mushrooms: support free coursing of liver qi

4 oz of cooked and peeled shrimp: salty to soften hardness

Olive oil

Sauce: minimal amount, more for flavor but the sauce tends to be balanced with the warming and moving nature of the nutmeg, pepper and onion matched against the cool and moistening nature of the yogurt and coconut milk.

Olive oil cooking spray

¼ cup onion (finely diced)

¼ cup coconut milk

¼ cup yogurt

1 tablespoon miso paste

1 pinch of nutmeg

1 pinch of pepper

2 tbsp water or vegetable stock

Instructions: Peel the outside layer of the carrots and discard. Now use the peeler and peel the carrots, zucchini and broccoli into strips and then set aside. This is the “fettuccini.” With the zucchini peel down until you reach the seeded soft center and then either mash up and add to the sauce or discard. Next, sauté the sliced mushrooms in a pan with ½ tbsp of coconut oil, season with salt and pepper and let cook for 2-4 min. Drain liquid then mix mushrooms with the veggie fettuccini.

Sauce:

Preheat a small pot on medium heat and lightly coat with spray. Add the onion and sauté. Mix in coconut milk, yogurt, miso, nutmeg and pepper, bring to a simmer and stir until miso is completely dissolved.

Remove from heat.

Clean pan if necessary, pre-heat and re-spray. Add the carrot and broccoli “fettuccini” to the pan and sauté for 3 minutes. Add 2 tablespoons of stock or water and then add the zucchini and sauté for 2 minutes more.

Add the sauce and toss until warm.

Transfer the fettuccini to the center of a plate, top with the shrimp.

Zucchini Stew For UB Damp Heat

Categories: Urinary Bladder Damp Heat

Erika Anderson

Zucchini Stew for UB Damp Heat

Ingredients:

4 Zucchini Cut Lengthwise and 1 inch Wide UB, K Cold Sweet, Sour Promotes Diuresis, Quenches Thirst
3 Tomatoes Cut into halves UB, K, SP ST Cold Sweet, Sour Promotes Urination, Clears Heat, Promotes Fluid, Supplements K
5 Asparagus Spears Cut into 1 inch Pieces LU, SP, K SL. Cool, Sl. Warm Sweet Reduces Dampness, Promotes Urination, Clears Heat, Promotes Blood Circulation
1 Onion Chopped ST, LU,LI Cold Sweet, Sour Clears Heat Transforms Damp
½ Tsp. Tumeric Cool
1 Tsp. Salt ST, K, LI, SI Cold Salty Clears Heat
Pepper ½ Tsp. ST, LI Warm and Pungent Warms MJ, Expels Damp and Cold
3 Tbsp. Butter or Olive Oil
1 and ½ Tbsp. Tomato Paste UB, K, SP ST Cold Sweet, Sour Promotes Urination, Clears Heat, Promotes Fluid, Supplements K
1 cup of water
½ Tbsp. Lemon Juice LV, ST Cool Sour Quenches Thirst, Regenerates Body Fluids

Directions:
1) Wash and Peel Zucchini, Cut into Strips.
2) Melt Butter in Sautee pan and brown until golden.
3) Add onions to the pan and Sautee for 2 minutes.
4) Add Tomato halves Face side down.
5) Dissolve tomato paste, in water, and add lemon juice, salt pepper, and tumeric.
6) Pour solution over zucchini, Add Asparagus, cover pan with lid and let simmer for 35 minutes.
7) Serve on top of Cooked Pearl Barley.

TX:
Overall this recipe is cold and sweet and goes to the UB and K, SP and ST.
The cold counteracts the heat, and the sweet tonifies earth. The vegetables chosen promote urination therefore this recipe cools and drain the damp heat.

Vegetarian Black Bean Chili

Categories: Kidney Qi Vacuity

Vegetarian Black Bean Chilli (Serves12)

Ingredients:

• 3 onions, diced
• 2 zucchini, diced
• 1 (29 ounce) can tomato puree
• 1/2 lb dried black beans
• 1/4 lb dried white bean
• 1/4 lb dried kidney beans
• 3 jalapeno peppers, chopped finely
• 8 garlic cloves, crushed
• 1 (12 ounce) package vegetarian ground meat, or lean ground beef
• 5 tablespoons cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 tablespoon chili powder

Directions
Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they’re less likely to cause stomach upset!).
Rinse beans and put in crock pot.
Add all the other ingredients to the crock pot, and add enough water to cover contents.
Cook on “high” for at least 8 hours.

Nutritional Breakdown:
Onions: Warm, Pungent. Promotes sweating, resolves phlegm, diuretic.
Zucchini: Cool, Sweet. Clears heat, detoxifies, promotes urination, quenches thirst, relieves restlessness.
Tomatoes: Sweet, Sour, Cold. Promotes fluids, clears heat, promotes urination, supplements the Kidneys.
Black Beans: Warm, Sweet. Tonifies Kidneys, nourishes Yin, strengthens and nourishes blood, brightens eyes, promotes urination.
White Beans: Sweet, Cool. Tonifies Qi, nourishes blood, clears heat, resolves dampness, promotes bowel movements, strengthens Lungs, calms spirit.
Kidney Beans: Neutral, Sweet. Strengthens digestion, promotes elimination, diuretic.
Garlic: Hot, Pungent. Anti-viral, anti-fungal, removes stagnant food and blood.
Soy Meat: Cool, Sweet. Clears heat, lubricates dryness, promotes body fluids, detoxifies, strengthens Spleen and Stomach.
Burger Meat: Sweet, Warm. Suppliments the Spleen and Stomach, nourishes Qi and blood, strengthens tendons and bones.
Chili Powder / Cayenne Pepper: Hot. Invigorates blood, warms digestion.
Cumin: warm – strengthens the stomach, arrests bleeding, diuretic, and relieves flatulence
Black Pepper: Hot and Pungent. Warms digestion, dispels internal cold, antidote to food poisoning.

Overall Action: Warms and nourishes Kidneys, promotes digestion and drains dampness.

Beef and Vegetable Stir-Fry

Categories: Liver Blood Vacuity, Spleen Qi Vacuity

Beef and Vegetable Stir-Fry

8 oz rump (round) or sirloin steak
4 oz cellophane noodles, soaked for 20 minutes in hot water to cover
4 Chinese dried mushrooms, soaked for 30 minutes in warm water
1-1/2 tbsp sunflower oil
2 eggs, separated
1 carrot, cut into matchsticks
1 onion, sliced
2 zucchini, cut into sticks
½ red bell pepper, seeded and cut into strips
4 button (white) mushrooms, sliced
3 oz (1 cup) bean sprouts
1 tbsp light soy sauce
Salt
Ground pepper
Sliced green onions
Sesame seeds
1. Put the steak in the freezer until it is firm enough to cut into thin slices and then into 2 in strips
2. Mix the ingredients for the marinade in a shallow dish. Stir in the steak strips. Drain the noodles and cook them in boiling water for 5 minutes. Drain again, then snip into short lengths. Drain the soaked mushrooms, cut off and discard the stems; slice the caps.
3. Heat 2 tsp oil in a small frying pan. Beat the egg yolks and pour into the pan. When set, slide on to a plate. Cook the egg whites until set. Cut both yolks and whites into diamond shapes and set aside for the garnish.
4. Remove the beef strips from the marinade. Heat the remaining oil in a wok or large frying pan and stir-fry the beef until it changes color. Add the carrot matchsticks and the onion and stir-fry for 2 minutes, then add the other vegetables, tossing them over the heat until they are just cooked but still retaining their bite.
5. Add the noodles and season with soy sauce, salt and pepper. Cook for 1 minute. Serve, garnished with egg, green onions and sesame seeds.
Serves 2

TCM Analysis:
Steak- sweet, warm, SP/ST/KD, supplements SP/ST, nourishes qi and blood, strengthens tendons and bones
Cellophane Noodles (mung bean starch)- sweet, neutral, supplements SP
Mushroom- sweet, cool, SP/ST, rectifies qi, transforms phlegm, boosts wei qi
Egg- sweet, neutral, SP/ST/LU, nourishes yin and blood, calms shen
Carrot- sweet, neutral, strengthen SP/HT, nourish LV, ben. LU, anti-inflammatory
Onion- acrid, neutral, LU/ST, clears heat relieves toxicity, transform phlegm/damp
Zucchini- cool, clear summer heat, diuretic, drains edema
Red Bell Pepper- acrid, warm, SP/HT, warms MJ, expels cold, invigorates blood
Bean sprouts- cooling
Soy Sauce- salty, cold, SP/ST/KD, harmonizes MJ, clears heat
Pepper- acrid, warm, warms MJ
Salt- salty, cool, KD
Green Onions- acrid, warm, inv. blood
Sesame Seeds- sweet, neutral, nourish LV/KD, nourish jing/marrow
Overall Pattern: The animal products in this dish are very nourishing for the blood. The sweet ingredients help nourish the SP/ST and the acrid ingredients in this recipe move a little blood.

Italian White Beans with Balsamic and Zucchini

Categories: Lung Yin Vacuity, Stomach Fire

Italian White Beans with Balsamic and Zucchini
By Kylie Roach

1 can cannellini or great northern beans, drained and rinsed
1 can stewed tomatoes, drained and diced (reserve liquid)
¼ cup onion, diced
1 clove garlic, minced
2 small or 1 medium zucchini, sliced
1 red bell pepper, sliced
Basil, chopped
Olive oil
Balsamic vinegar
Pinch of dried oregano
Parmesan cheese

Heat a medium skillet to medium/high and add enough olive oil to coat pan. Add minced garlic and fry for 30 seconds then quickly add in onion, red pepper and zucchini. Sautee until veggies are close to done. Turn heat down to medium/low and add in cannellini beans and stewed tomatoes until heated. Add balsamic vinegar, oregano and basil to taste along with optional salt and pepper. Keep seasoning to taste and add in some of the reserved stewed tomato juice to take the dish to the desired consistency. Grate on parmesan cheese before serving.

Serves about 4.

Cannellini beans: cooling, sweet. Increases yin fluids, strengthens digestion, and treats edema.

Stewed tomatoes: cooling, sweet, sour. Builds yin fluids, quenches thirst, strengthens ST, cools xue, clears heat, calm LV, detoxifies

Onion: warm and pungent. Promotes sweat, resolves phlegm, diuretic, treats colds and allergies, goes to LU/ST.

Garlic: hot and pungent. Anti-viral/fungal, treat food and xue stagnation.

Zucchini: cool and sweet. Clears heat, detoxifies, quenches thirst, promotes diuresis.

Red pepper: slightly warm, sweet. Strengthens ST, increases appetite, promotes xue circulation, reduce swelling and food stagnation.

Olive oil: neutral, sour, sweet. Moistens, lubricates, clears heat, quenches thirst.

Basil: warm and pungent. Goes to LU/ST, induces sweat, harmonizes ST, anti-wind

Oregano: warm, pungent, aromatic, drying. Goes to LU/ST, harmonizes ST, anti-microbial.

Balsamic vinegar: warm, sour, slightly sweet.
Parmesan cheese: neutral, sweet. Goes to LU/SP/ST.

This is a warm and satisfying dish. It goes mainly to the LU and ST and has qualities of being sweet, sour, salty and neutral. These qualities make this dish good for LU heat, especially LU yin xu leading to heat. The pungent herbs/foods such as garlic and oregano have anti-microbial qualities so it is good as a preventative against exterior invasions settling into the LU system. The cannellini beans are white in color suggesting that they go to the LU and are nourishing to LU yin.

Pork Jiao Zi Dumplings

Categories: Appetizers, Asian, Dryness Invading the Lungs, Large Intestine Dryness, Pork, Summerheat

jiaozi

Chinese Dumplings

1 large or 2 small zucchini, diced
8 oz. mushrooms, diced
1 green onion, cut fine, include the tops (leeks)
1-2 tsp grated ginger
toasted sesame oil
½ pound ground pork
Salt & pepper to taste
Wonton wrappers
Dipping Sauce
Tamari
White Rice Vinegar
Toasted Sesame Oil
Minced Garlic (to taste)
In a pan, brown ground pork in small amount of sesame oil and a little salt and
pepper. Add zucchini, mushrooms and ginger. Cook until veggies have
expressed water but are not mushy. Remove excess water. Add green onion and
leeks. Cook mixture a bit longer to soften onion slightly. Remove any more
water from pan.
Spoon a small amount (approx. 1 Tbsp) of mixture onto center of wonton
wrapper. Fold wonton wrap, brush with water and press to seal. Set aside on
waxed paper or a plate or tray (anything but paper). Be very careful during this
process to keep wontons as dry as possible.
When wontons are ready, transfer to cook in boiling water. Wontons are
finished cooking when they float. Remove and place into dish. Dip in sauce or
spoon sauce over dumplings. Top with sesame seed or gomasio.

By Jen Drews
TCM Analysis
Salt — cooling, descending, KD; simultaneously softens and tightens
Pepper– warming, LU, stimulates warming flow in body, diaphoretic, protects
from EPI, counters food poisoning and indigestion
Zucchini — cool, LU, overcomes summerheat, diuretic (especially with skin on)
CAUTION  can diminish MJ energy needed for digestion
Mushroom — cooling, sweet, aids in elimination of mucus from LU, antibiotic
properties, increases WBC and therefore immunity, promotes appetite
Green Onion– decreases blood pressure and cholesterol
Leeks — acrid, sour/astringent, LV; counteracts bleeding and diarrhea
(sweating?)
Ginger — Acrid, Warm; LU, SP, ST, releases exterior, warms the MJ, disperses LU
cold, adjusts ying and wei, reduces toxicity from other herbs
Pork — neutral, sweet, salty; KD, SP, ST, moistens dryness, nourishes yin
White Wine Vinegar — sour, bitter; LV, warming, coursing, astringent
Garlic — Acrid, warm, LI, LU, SP, ST; acrid/pungent, promotes circulation and
sweating, moves static blood and food, protects against EPI, eliminates worms,
bad bacteria, yeasts. Used for anything and everything.

Overall Analysis
This recipe includes a variety of flavors and is therefore quite versatile. The
most outstanding aspect of this recipe is that is very oriented to the LU and
exterior. The antibiotic and protective aspects of the dish make it ideal for
change of season illnesses. It can easily be altered to target more specific
diseases, like deeper yin vacuity, summerheat, or yang vacuity.