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    Holistic Health & Counseling Practitioner Professional Certification Course

    Chinese Tonic Cooking with Nam Singh

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, i

    Chinese Tonic Cooking with Nam Singh

    Copyright © 2007 Nam Singh

    All rights reserved. No portion of this document, except for brief review, may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recoding, or otherwise without written permission of the author.

    Published by The Academy for Healing Nutrition, New York, NY. For more information visit us at

    Design Copyright © 2005, 2006, 2007 by Jennifer Bader

    For more information on classes and services through Nam Singh’s South Star Academy of Cooking with Chinese Herbs, call 415-334-0616.

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, ii

    Chinese Tonic Cooking with Nam Singh This course will introduce the student to the theory and practice of Daoist cooking in the context of traditional orthodox Chinese Daoism. Through lecture and workshop each student will receive written information and practical hands-on experience in food preparation, selection of herbs and food.

    The Educational Objective is to give each student familiarity with the principles and practices of Daoist Dietetics in order to make informed decisions on the applications of dietary needs in their lives, as well as to educate individuals and groups in Chinese nutrition in an integrated way with health practitioners to provide traditional Daoist referenced nutritional information.

    Day 1 Breakfast and Video 1 Mulberry Congee (Jook) 1

    Tonic Cooking and Energetic Cooking 2 The Origin of Better Health With Nourishing Food 2 The Principle of Taking Tonic Foods Seasonally 2 Chinese Medical Nutritious Cooking 3

    Stewed Dishes 3 Chinese Savory Soups 4 Pickles 5 Homemade Cantonese Pickles 5

    Putting Together a Chinese Herbal Pantry 6 Chinese Culinary Herbal Pantry 6 Purchasing Quality Herbs 8

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, iii

    Nam Singh’s Favorite Chinese Ingredients & Recommended Brand Names 8

    Food Energetics 10 Spring 10

    Lion’s Head Casserole 10 Summer 13

    Suggested Summer Menus 13 Autumn 14

    Translucent Glow Soup 14 Sweet and Sour Cabbage 15

    Winter 16 Bracing the Cold 16 Winter Stir-Fry 17

    Elemental Food Listings 18

    Women’s Health 22 Revitalize the Valley 22 Asparagus Salad: Jo Pan Lou Sun 23

    General Tonics 23 Ching Bo Leung 24 Hui Sup Liu 24 Korean Ginseng Chicken Soup 25 Ng Gwun Tong 25

    Recalibrate the Digestive System 26 The Sun And Moon In Your Belly 26

    Day 2 Breakfast and Video 27

    The Use of Jook 27

    Patterns of Wind Cold and Wind Heat: The Common Cold 27 Recipes for Wind Heat and Wind Cold 28

    Daikon and Tangerine Peel Jook 28 Daikon Juice 29

    One Pot Dish Meal 30

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, iv

    Scallops, Chinese Sausage and Broccoli One Pot Meal 30

    Herbal Teas 31 American Ginseng Tea 31 Chrysanthemum Tea 32

    Tongue Diagnosis 32

    Sources 33

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, 1

    Chinese Tonic Cooking with Nam Singh

    Day 1

    Day 1 Breakfast and Video

    Video: “A Taste of China Series: Food For Body and Spirit”


    Mulberry Congee (Jook)

    Effective for bronchitis, sinus and asthma. Strengthens the lungs.

    10 red jujubes dates (seeded)* 1/2 cup short grain rice

    1 or 2 chicken breasts* 6 1/2 cups of chicken stock or water*

    1/2 cup dried lotus seeds (soaked overnight)*

    1 tsp Shao Hsing rice wine

    1/4 cup pine nuts* 3/4 tsp salt (to taste)

    1 cup dried mulberries* 1/4 tsp white pepper

    *Medicinal herbs

    Rinse the red jujubes. Wash the chicken breast and dice. Rinse lotus seeds, pine nuts, mulberries, and rice separately.

    In a pot, bring the lotus seeds and stock to a boil over high heat. Reduce heat to low and add mulberries and simmer until the lotus seeds are tender (about 20 min or so). Add the rice, red jujubes and pine nuts and continue cooking, stirring frequently, until the rice is thoroughly cooked (about 30 min.). Add the chicken breast and cook until done. Season with rice wine, salt and pepper to taste and serve.

    Note: For best results use a rice cooker that has a setting for porridge. This is your best time saver and will cook your congee perfectly.

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, 2

    Tonic Cooking and Energetic Cooking

    The Origin of Better Health With Nourishing Food

    According to historians, in ancient times when Chinese lived in caves, they knew that some animals and plants could arrest their hunger, fill their stomach and effectively cure diseases. The Chinese grew their knowledge by learning through trial and error and refining by experience—the concept of cultivating good health with nourishing food was in its embryonic stages.

    In the Spring and Autumn period (770-476 BCE) and the Warring States (475-221 BCE), different kinds of theories, experiences and science made significant progress. At that time, medical science was divided into three categories: Medicine of Food, Medicine of Diseases and Medicine of Abscess. Medicine of food related to diet, nutrition and hygiene. A large amount of historical evidence indicates that the early peoples of China studied dietetics long ago—they can be considered to be pioneers in this field.

    In the centuries, many Emperors longed for secret recipes for longevity. They asked imperial physicians and alchemists for medicine and diets to increase their longevity. This indirectly furthered the knowledge of developing better health with nourishing food.

    As history developed, the scholars in the Yuan, Ming and Ching dynasties built upon the knowledge of their predecessors, and special books on medicine and diet emerged. These books discussed and analyzed various methods of cooking food as well as their contraindications.

    The Principle of Taking Tonic Foods Seasonally

    According to the cycles of the lunar calendar, all things begin to grow in spring, and continue to grow and mature in summer. They are gathered as crops during autumn and stored up in winter.

    The principle of traditional Chinese medical science for curing diseases is based on spring-warm, summer-hot, autumn-dry and winter-cold. Taking nourishing food during the four seasons is also based on these principles, which can be used as a guide to help identify the proper foods to consume during the appropriate season.

    Things on earth begin to grow in spring, when people are full of vitality and activity increases. At this time, food for enriching the blood, liver, kidney and moistening the respiratory tract should be consumed.

    Summer is hot and sultry. People often feel tired easily, especially those who do a lot of physical work, and they must replenish their strength in order to keep healthy. However, food should be nourishing and must not be hot, dry or greasy. The best nourishing food for this time should be strengthen the middle warmer and be

  • Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, 3

    beneficial for the vital energy. It should invigorate the kidneys, moisten the lungs and dissipate phlegm.

    Autumn is the time of harvest. It’s also the dry season. During this time the most nourishing foods will be good for moistening the respiratory tract and skin, as well as dishes for enriching the spleen and kidneys.

    After working hard in spring, summer and autumn, we consume a lot of physical strength. Therefore in winter we must store a lot of energy to protect our health until the next spring. If one is very weak, winter is the best time to take nourishment. During piercingly cold days we must choose food suitable for invigorating vital energy, enriching the blood, nourishing yin, invigorating the kidneys and fortifying the urinary bladder.

    Chinese Medical Nutritious Cooking

    “Medicine and food are of the same origin.” –Chinese saying.

    Stewed Dishes

    Chinese cooking has a long history. Food is never cooked in a slap-dash manner. Although tonic dishes are cooked in much the same process as preparing Chinese medicine, and in ways different from ordinary dishes, they still have the persistent characteristics of Chinese cooking: good color, fragrant aroma, delicious aroma, delicious taste and texture.

    The methods of cooking dishes are plentiful: stewing, stir frying, frying in shallow oil, stewing after frying, baking, stewing in the sauce, etc. The most common use of cooking tonic dishes is stewing.

    The method of preparing stewed dishes is to place food or traditional Chinese medicine and a suitable amount of water or broth in an earthen pot. The pot is then covered and placed in a steamer over boiling water and cooked