M’s dish was a resounding success for several reasons–it was delicious (which is always first and foremost, let’s be real here!). it was quite therapeutic for kidney yin xu, and most impressively, it entailed a host of ingredients that M had never worked with before. You’d never guess it from the look and taste, though–this meal was a class act. This straightforward dish epitomized the type of meal we strive to encourage our patients to prepare for themselves–organic, elegantly simple, and nourishing. I would be lying if I said I didn’t indulge in a second helping (and maybe a third–I’m not telling!)
TCM DOS : Kidney Yin Deficiency
Western Correlation: menopause, general aging
TCM s/s: dizziness, tinnitus, dry mouth/throat, low back pain, knee pain, night sweats, 5 palm heat, tidal fever
Tongue = red w/ peeled or geographic coat; no coat
Pulse = thin, rapid
Recommended Foods: millets, barley, tofu, string (green) bean, black bean, black soybean, mung bean & it’s sprouts, kidney beans and most other beans, kuzu root, watermelon and other melons, blackberry, mulberry, blueberry, huckleberry, carrots, water chestnuts, wheat germ, potato, seaweeds, spirulina, chlorella, black sesame seed, sardine, crab, clam, eggs, pork, and cheese
Foods to be avoided: too much warming food such as coffee, alcohol, tobacco, lamb, cinnamon, cloves, ginger, & other hot spices. It is best to avoid overeating.
Cooking Methods: the cooling or Yin properties want to be preserved when preparing foods to benefit or supplement the Yin. Steaming, water saute’, blanching and salting are recommended methods to promote the Yin qualities of food. Be sure to use excess water with the cooking technique you choose.
– 2 cups (hulled) barley
– 1 bag (16 oz.) organic green beans
– 1 bag (12 oz.) organic carrots
– 1/2 head of Chinese (Nappa) cabbage
– 1 can (8 oz.) sliced water chestnuts
– Naturally brewed organic soy sauce (add as necessary)
– Toasted sesame oil (add as necessary)
– All of the ingredients were steamed in a rice cooker last night. They all had different steaming times ranging from 10 minutes for the water chestnuts and Chinese (Nappa) cabbage to 30-45 minutes for the barley, green beans and carrots. I then mixed the ingredients together and refrigerated them. I warmed them up on the hot plate in a wok using the soy sauce & sesame oil to add flavor and act as a warming medium.