Ying Yang Xue

"If something is cold, heat it. If something is hot, cool it." –Huangdi Neijing

Archive for the tag “adzuki”

Delicious Damp Heat Congee

JG rounded out the semester with an absolutely divine damp heat-draining congee.  (A congee is a rice-based porridge, slow-cooked with a lot of water, that is particularly beneficial to the middle jiao–the spleen and stomach.)  When you hear the word congee, you usually think “bland bland bland.”  When you think of foods that typically drain damp, you think “bland bland bland.”   I cannot tell you how much further from “bland” this wonderful congee was!  Slow cooked for 7+ hours, JG added the perfect amount of seasonings without comprising this dish’s ability to clear heat.  I must admit I have several bowls of this…and I stopped only at “several” to uphold my dainty, lady-like reputation (*ahem*).

TCM DOS: Damp heat

Western Correlations: leukorrhea, jaundice, eczema, psoriasis, boils, hepatitis, tenesmus,
dysentery, UTI, conjunctivitis, ear infection with yellow/green discharge, bronchitis/pneumonia
with coughing up yellow phlegm,

TCM s/s: yellow discharge (c/b foul odor) of genitals, ears, eyes, nose; yellow phlegm when
coughing; skin rash that is red & oozy; loose stool with blood, mucus, and/or foul odor; ascites

Tongue: red, thick yellow & greasy coat

Pulse: rapid, slippery

Foods that help: aduki beans, alfalfa, amaranth, basmati rice, celery, Job’s tears, lettuce, mung

bean, pumpkin, turnip

Foods to avoid: alcohol, greasy, fatty, fried, foods; hot, spicy foods/spices (think ginger, onion, garlic, etc); nuts; oats; beef, chicken egg, lamb, pork; dairy; excess sweets; excess raw fruits/vegetables

Helpful cooking methods: If patient has weak digestion make sure to steam, boil, roast vegetables for easy digestion.

Damp Heat-Clearing Congee

Ingredients:

• 2 cups rice; basmati not recommended because it doesn’t brake up ( I used Lundberg Wild
Blend)

• 12 cups vegetable broth

• 6 cups water
~About 1 cup rice to 5-10 cups water/broth. Thicker congee: 1:5 rice:water/broth
Soupy congee: 1:10 rice:water/broth. It’s better to use too much water/broth, then too little.

• 4 bay leaves (for flavor only, not to be eaten)

• Salt to taste

• Cumin 1/4-1/2 tsp

• Garlic powder 1/8-1/4 tsp (caution: just to taste because to warming for damp heat)

4 tops of carrots only (used for medicinal purpose only, not to be eaten)

1 cup fresh diced pumpkin (7oz = 1/2 can canned pumpkin)

1 cup fresh diced sweet potato/yam

1 can (15oz) rinsed aduki beans

1 stalk celery, cut into smiley face

Directions:

• Place rice, vegetable broth, water, bay leaf, salt, cumin, garlic powder, carrot tops in crock pot and cook on low heat for 7 hours (can cook on higher setting for approximately 5 hours, but “the longer congee cooks, the more powerful it becomes”~ Paul Pitchford)

• Add pumpkin, sweet potato/yam, aduki beans, & celery to congee and cook for an additional 1-2 hours when the congee is thick, rice is fully broken down, and vegetables are tender.

Damp Heat

• Congee itself is good for dampness, heat conditions, & tonifying the spleen

• Pumpkin is cooling and relieves damp conditions

• Sweet potato/yam is cooling and strengthens the spleen

• Aduki beans detoxify the body, remove heat conditions, & are used for damp & watery conditions

• Celery is cooling, dries damp, & used for excess heat conditions

• Carrot tops are good for damp conditions

~~~

*Amazing website for congee benefits, preparation, cooking methods, properties of grains, legumes, meats, herbs, vegetables, and fruits that could be used, and it list different recipes for different TCM diagnosis.

Check it out:

The Journal of Chinese Medicine Read Periodicals: Congee – Longevity Food for Life, 2/1/2010
http://www.readperiodicals.com/201002/1984286621.html#b

Clearing damp heat the delicious way

Typically it’s our diet that gets us into trouble with damp heat in the first place (I’m looking straight at you, pizza & beer!) Luckily, we can fight that condition with our diet as well.  AB made us a delightful millet & adzuki bean salad; these are two powerful and delicious foods that are very adept at clearing damp heat, yet they’re severely underutilized and under-appreciated in the typical western diet.  AB showed us how wonderful they can truly be, though, in this yummy grain and bean salad.

TCM DOS: Damp Heat

A condition of dampness and heat combined with symptoms of thick yellow secretions and phlegm.

General Signs & Symptoms: Epigastric and /or abdominal oppression, lack of appetite, heavy body, thirst with little/no desire to drink, abdominal pain, loose stools with strong odor possibly w/burning anus, nausea, vomiting, fever, headache

Tongue: Red with Yellow sticky coat

Pulse: Slippery, rapid

Points that can help: SP 9 – resolve dampness, SP 6 – tonify SP, UB 20 – SP Shu, LI 11 – clear heat, GB 34 – clear damp-heat, nausea and/or vomiting

Western Correlations: Diarrhea, IBS, pancreatitis, hepatitis, jaundice, UTI, eczema.

Helpful foods to eat:rice, rye, millet, wheat, barley,celery, carrots, spinach, Swiss chard, eggplants, Chinese cabbage, tomatoes, broccoli, peas, cauliflower, asparagus, watercress, arugula, lettuce, radish,daikon radish, alfalfa sprouts, shitake mushrooms, chrysanthemum leaves,bamboo shoots, amaranth leaves, purslane, lemon, cranberries, watermelon, persimmons, mung beans, tofu, tempeh, adzuki beans,kelp, green tea, chrysanthemum tea (unsweetened), peppermint tea, water,small amounts of juices (diluted)

Foods to Avoid:alcohol, greasy or oily foods, all deep fried foods, cheese, sugar, highly processed foods,fatty meats, all dairy, eggs, shrimp, peanuts, chilis, cinnamon, garlic, mustard, coffee, excessive amounts of salt, chocolate, frozen foods like ice cream or smoothies, iced drinks including ice water.

Useful herbal teas:  Green Tea, Uva ursi, dandelion leaf, plantain leaf, flax seed, watermelon seed and pipsissewa (pipsissewa is good for chronic bladder infections).

In general it is best for you to have small and simple meals of cooked foods.  Because there is heat involved with this pattern you can have small amounts of raw foods and your choice of protein should be vegetarian. Meals should be 50% vegetables, 20-30% complex carbohydrates like rice millet or barley, and about 20% protein.

Millet and Adzuki Bean Salad

Serves 4-6

Base Ingredients:

1 cup millet

2 cups filtered water

2 cups cooked adzuki beans, rinsed well (or use organic canned)

1/2 cup onion, minced

1 cup frozen corn

Dressing:

2 tablespoons olive oil

2 tablespoons lemon or lime juice

1 garlic clove, minced

1/2 cup fresh cilantro, minced

1/2 tsp ground cumin

zest of 1 lime or lemon

Directions:

Skip steps 1-4 if using canned beans. Cook millet as directed.  Warm the canned beans with the corn and onion and add to cooked millet before adding dressing.

1.  Cover the Aduki Beans with filtered water in a bowl overnight.  I like to cover the entire bowl with a towel to assure nothing falls in it.

2.  Rinse the Aduki Beans well with water.  (Tip pour this water into our house plants to give them nutrients and to not waste the water.)

3.  Place Aduki Beans in a pot covered with just enough water so that you can boil the beans.  Boil for about ten minutes.  Turn off heat and cover with a lid.  Let this set just as it is (off heat) for about thirty minutes. The steam will fully cook the beans.

4.  Rinse the Aduki Beans again with water.

5.  Finally place all the base ingredients into a rice cooker (or on stovetop) and cook as you normally would a batch of brown rice

6.  Once mixture has finished cooking, pour into a large bowl.

7.  In small bowl, place the dressing ingredients and whisk for a few seconds.

8.  Toss the dressing over the base ingredients and there you have an entire dinner ready!  Enjoy!  ☆☆

** Tips: I used a little less onion and made an extra side of the dressing to serve with the dish the next day.

 

Nutritional Information: (4 Servings)

304.5 calories, 49.3carbs, 8.1g fat, 801.1mg potassium, 1.6g sugar, 11.8g protein

**Recipe from genkikitty@wordpress.com

 

Damp heat doesn't stand a chance against festive plates & napkins!

Some beautiful damp-draining green tea to top it off.

 

Super soup to boost the Spleen

We’re back for another exciting semester of Chinese Nutrition and Dietary Therapy!  I’m looking forward to what class 35 brings to the table–literally and figuratively!–in regards to interpreting and arranging foods geared towards helping a variety of imbalances.

We kicked off the semester with L. cooking for SP qi xu.  She brought some specificity to the assignment, creating this dish for her Spleen qi deficient son (whose signs and symptoms are listed as a case study below).   We should all be so lucky to have mothers that are doctors and chefs!  The tasty soup was a success, with most of us diving in for seconds (and thirds).  What surprised us the most as a class was how the look of the soup (a red, borscht-y vibe) differed wildly from its warm, spicy, almost chili-esque appeal.   This is sure to get your spleen AND your taste buds revved up!

TCM pattern: Spleen Qi Deficiency 

DOS: Damp-Phlegm obstructing the lung d/t underlying Spleen deficiency

Western Dx: Chronic Rhinitis

S/S: Profuse clear, white and slippery nasal discharge worse in am or post greasy meals, occasional sneezing upon awakening in am, frequent/loose BM, poor appetite, dizziness esp. in am, and hard time getting up in am.

T: Pink, moist, swollen with teethmarks

P: Rolling

Foods to add: Adzuki beans, cooked veggies especially beets, leafy greens, carrots, squash, sweet potatoes, stews; apples (sweet and organic), apricots, dates, figs, grapes, raspberries. Drink warm drink like hot tea or room temperature water post meals.

Foods to avoid: Candy, celery, dairy, raw salads and vegetables, frozen foods, fruit juices, cold drinks, melon, pork, radishes, sugar, tofu or any fried, greasy, oily foods.

Helpful cooking methods: Steam instead of Fry. Cook with spices such as cardamom, cinnamon, cloves, coriander, fennel, garlic powder, nutmeg, ginger powder, pepper, sweet basil, and orange peel. Eat easy to digest food like soups, stews and cooked veggies.

Sp Xu Bean Soup

Ingredients

2 teaspoons whole cumin seed – promote bean digestion

7 cloves of garlic (smashed) – pungent, sweet, warm; Sp, St, Lu; warm MJ, reinforce St, aiding digestion, promote energy circulation

1 large red onion – pungent and bitter, warm; Lu, St, Li; activate yang and sending Qi downward

½ cup black beans – sweet, neutral; Sp, Kid; tonify Sp

¼ cup small red/adzuki beans – sweet, neutral; Sp, Li, Si; reinforce Sp and remove damp

1/8 cup garbanzo beans – Sweet flavor; benefit the St; contain more iron than other legumes and a good source of unsaturated fats.

¼ cup lentils beans –  neutral, mild flavor; stimulate the adrenal system

1 dried red chili pepper – pungent, hot; Sp, St, Li; warm MJ, reinforce St, restore appetite.

1 teaspoon turmeric powder – warm, bitter; promote protein digestion; healing properties/anti-inflammatory and antioxidant qualities

2 teaspoons fresh grated ginger – pungent, sl warm; Lu, Sp, St, warm MJ & Lu to transform phlegm/dampness

2 tomatoes (cubed) (wash seeds out) – sweet, sour, cool; St, Liv; promotes digestion, poor appetite

2 carrots (cubed)  – Sweet and neutral/ propensity for Sp, Lu, Liv. Reinforce Sp and aid digestion and send counterflow of qi downward.

1 beet root (cubed) – sweet, neutral; congested chest, poor energy circulation

1 Chicken breast cut up in small pieces – sweet, warm; Sp, St; warm MJ, nourish Sp, enriching & nourishing Q & blood.

Salt and peppers to taste

Bouillon to taste (optional)

 Preparation

Soak red/adzuki, black, and garbanzo beans for 5 hours, then boil until tender

Add lentil beans, chili peppers, ginger, turmeric, and cumin

Brown chicken with garlic and onions and pour into original mixture.

Add tomatoes, beets and carrots and cook until tender.

Add salt and pepper to taste.

Additional ingredients if you like roots

Yucca root

Taro root – pungent, sweet, neutral with a light toxicity; reinforce Sp and St

Plantain

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