Ying Yang Xue

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

Archive for the tag “damp”

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

Watermelon to the Rescue

To finish off the semester, RT made us a colorful watermelon salad that combats damp-heat.  We have readers from all over the globe (hello, Albania!);  here in Florida, though, it’s getting hotter and more humid by the day, making this a very timely dish.  I’m a big fan of all the ingredients in this streamlined recipe, so I went back for seconds (and fourths, and sixths…).

TCM DOS: Damp-heat

Signs & symptoms may include: mucous and bloody dysentery or constipation, turbid urine, leucorrhea, red/oozing eczema, poor appetite, heaviness of the body and limbs, lassitude, bloating and/or distention of the abdomen, restlessness, insomnia, bitter taste in mouth, possibly fever, nausea. The pulse will tend to be slippery and rapid; while the tongue body may or may not be red with a sticky, yellow coating.

Western Correlation: dysentery, constipation

Foods that help to treat damp-heat:

Vegetables – are generally considered cool so they clear heat, and they drain phlegm/damp

Examples – alfalfa, asparagus, bamboo shoots, bokchoy, broccoli, all cabbage, carrots, celery, corn, eggplant, lettuce, spinach

Fruits – are generally cool to cold so they clear heat, and dissolve phlegm/damp;  however avoid excess consumption because they may add damp

Examples – apples, bananas, cherries (in mod), lemons, limes, mango, oranges, tangerines, dried papaya, pear, persimmon, watermelon

Grains – generally speaking T SP&ST, remove damp

Examples – millet, rice, buckwheat (used sparingly in heat syndromes), barley, amaranth, Job’s tears, rye, spelt

Misc – kidney beans, mung beans, soy beans, adzuki beans, cardamom, olives

Try to utilize cooking methods that add a minimal amount of heat to your food

Examples – steaming, blanching, boiling, salting

Foods to avoid in cases of damp-heat

Examples – meat (especially red meat), dairy, eggs, alcohol, greasy foods, nuts, anise, sugar, molasses, processed foods

Also avoid cooking methods that increase the dampness or heat of foods

Examples – grilling, baking, frying or roasting, cooking with alcohol

 

Watermelon with Mint and Lime

Serves 6-8

Ingredients:

8-10 C of ripe, seedless watermelon cut into bite-size pieces (roughly one 5-6 lb melon)

Sea salt to taste

¼ C fresh lime juice (roughly 2 limes)

½ C mint chiffonade (fancy term for cut leaves)

½ C crumbled feta (optional – use sparingly if dampness is the predominate pathogen)

 

Directions:

After cubing the watermelon mix in the sea salt, lime juice, and mint chiffonade.

Chill until a few minutes before serving.

Sprinkle feta on top.

Serve immediately.

I opted for feta on mine ("What a surprise!" said no one at all.)

Post Navigation

%d bloggers like this: