Download - Chinese Tonic Cooking with Nam Singh...Tonic Cooking and Energetic Cooking The Origin of Better Health With Nourishing Food According to historians, in ancient times when Chinese lived

THE ACADEMY OF HEALING NUTRITION

Holistic Health & Counseling Practitioner Professional Certification Course

Chinese Tonic Cooking with Nam Singh

Chinese Tonic Cooking with Nam Singh, Copyright © 2007 Nam Singh, www.AcademyHealingNutrition.com i


Copyright © 2007 Nam Singh

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

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, www.AcademyHealingNutrition.com 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, www.AcademyHealingNutrition.com 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, www.AcademyHealingNutrition.com 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, www.AcademyHealingNutrition.com 1


Day 1

Day 1 Breakfast and Video

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

Breakfast:

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.


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


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 over low heat for 2 to 4 hours. This is called “stewing” in cookery.

Because the method is simple, some people ignore some necessary essentials of handling that influences the quality of stewed dishes. Following is one technique and method of stewing food:

1. Select fresh meat with muscles, as this kind of meat is rather tough and can be cooked for a long time. It is better to cut the meat into large pieces before putting it in the pot.

2. Before placing the ingredients in the pot, it is better to boil it in boiling water for a while to rid the meat of blood and smell. This process is called parboiling, and it keeps the broth clear and fresh.


3. The container used for stewing is made of clay or earth to prevent nutritious substances from escaping. It is better if it is sealed with paper after being covered with a lid.

4. The water must be kept at a boil throughout the process of cooking. This allows the heat to penetrate the food through the container, as well as allows the muscular tissue of the ingredients, protein, to dissolve into the soup, making it easily digested when eaten. Stews should be initially cooked over high heat, then over low heat, and allowed to stew for 2 to 4 hours.

5. Do not add seasoning after putting the ingredients into the pot—especially salty seasoning—because it can influence dissolution of protein and make the meal

tough. 0.

Chinese Savory Soups

If there is one category of herbal cooking–indeed, all cooking–I enjoy dwelling at length upon, it is the one that is a far cry from your ‘pork and vegetables’ variety. The savory herbal soups in this category have earned the reputation, over centuries, of being clearly nourishing and extremely tasty for their artful blend of herbs, barks, roots, seeds, meat and vegetables. Rarely, if ever, are these herbs cooked with seafood because the long simmering process does not lend itself well to delicately textured food.

Savory herbal soups come by way of colder Chinese climes when rigorous farm labor demands hot, nourishing soups into which the simplest fare is thrown to be lovingly steamed, double boiled or simmered for hours before they can be considered fit for drinking. They are not of the genre that call for such rarities as snake meat and python blood—we are not concerned with the treatment of epilepsy or persistent boils for which these ingredients are believed to be antidotes. We are concerned with soups that treat with reverence the humble vegetable marrow, duck, pork, chicken, winter melon and honest-to-goodness barley. And the combinations therein, culling from tangerine peel, lotus seed, ginseng and bird’s nest, are extremely hearty, delicately perfumed or plain delicious. Contrary to what you may believe, there is rarely any strong medicinal taste or bitterness characteristic of other medicinal herbs not usually used in daily cooking.

In order to appreciate these soups, one has to first understand the importance of liquid sustenance to the Chinese psyche. It is, to a small extent, a throwback to rather more impoverished times when food was scarce and only the most watery gruel provided daily sustenance. Soups were created for their all-in-one ability to provide drink, food, warmth and nourishment. Fuel too was scarce and cooking the family mean over one precious fire was a better option than flaring several clay ovens.


Thus, soups have become an integral part of the Chinese meal, entirely different from their western counterpart. While one is meant to be an appetizer, a taste bud teaser or just a stopgap measure while the western chef roasts his beef, the other is born with pride to the table to sit amid other dishes and be sipped ever so appreciatively and noisily. In days gone by no Chinese meal would be regarded as complete if it did not consist of ‘four plates and a bowl’ which alludes to four stir-fried, braised or steamed dishes and the central bowl of hot, steaming soup.

With a more frenetic lifestyle today, we tend to regard soups as being so much bother to prepare, so we simply open a can or do without. All the more reason why the classical brews using herbs will be welcomed with a receptive palate. Besides, it is a fallacy that cooking these soups is troublesome; the reverse is true once you have learned the principles of herbal soup preparation. The blend is all-important and there are only three methods – slow simmering, steaming and double boiling.

Modern science has contributed the pressure cooker, which should be looked upon as a convenient and timesaving device rather than a culinary sell-out. The several herbalists I spoke to all dismissed the theory that pressure-cooking is not acceptable because it diminishes nourishment. Pressure-cooking in fact traps in every bit of nourishment and ensures practically no evaporation. So what could possibly be better than this method for keeping all the valuable juices in? But tradition dies hard and many old people will stoke the family clay oven till the charcoal glows with gentle heat for the long process of simmering anything up to five hours. The choice is yours.

Pickles

Homemade Cantonese Pickles

These pickles make a good appetizer or accompaniment to rice gruel.

Pickling Mixture

1/2 cup whole sugar Pinch salt

1/2 cup rice vinegar (or white) 1-2 drops hot pepper oil (optional)

Examples of Vegetables to Pickle

Young carrots, sliced diagonally New (young) ginger, cut in slices (or pieces

of honeyed ginger)

White part of scallions, sliced in pieces or

whole bulbs

Daikon radish sliced diagonally

Small florets of cauliflower Napa cabbage chopped into bite-sized

pieces

Pour the pickling mixture over the cut vegetables to cover. Allow ingredients to pickle overnight or longer to develop the flavor.


Putting Together a Chinese Herbal Pantry

Chinese Culinary Herbal Pantry

The following herbs are listed first in their American name, and are followed in parenthesis by their Pharmaceutical name, where applicable. The Chinese name is listed in italics.

1. American ginseng (Panax quinque folium), Yang shen

2. Chinese ginseng

3. Korean ginseng

4. Siberian ginseng (Eleutherococcus senticosus), Chou shen

5. Achyranthes (achyranthes bidentata), Niu xi

6. Angelica (Angelica sinensis), Dong qui

7. Bai zhu (Atractylodes macrocephala), Bai zhu

8. China-root (Poria cocos), Fu ling

9. Chinese cornbind (Polygonum multiflorum), Shou wu

10. Chinese foxglove (Rehmannia glutinosa), Di huang – Sook dei

11. Chinese yam (Dioscorea opposite), Shan yao

12. Cordyceps (cordyceps sinensis), dong chong xia cao

13. Codonopsis spp., Dang shen

14. Eucommia (Eucommia ulmoides), Du zhong

15. Ginger (dried)(Zingiber officinale), Gon jiang

16. Licorice (Glycyrrhiza uralensis), Gan cao

17. Lily bulbs (Lilium lancifolium), Bai he

18. Milk vetch (Astragalus spp.), Huang qi

19. Notoginseng (Panax notoginseng), San qi

20. Solomon’s seal (Polygonatum odoratum)

21. White mulberry (branches), Sang zhi

22. Chrysanthemum (flowers)(Chrysantemum morifolium), Ju hua


23. Corn silk (Zea mays), Yu mi xu

24. Honeysuckle—flowers (Lonicera japonica), Jin yin hua

25. Self-heal (Prunella vulgaris), Xia ku cao

26. Tree cotton—flowers, (Bombax ceiba), mu mien hua

27. Adzuki beans (Phaseolus calcaratus), Chi xiao dou

28. Apricot kernels bitter (Prunus armeniaca), Ku xing ren

29. Apricot kernels sweet

30. Dates (Zizyphus jujube) Black dates, Nan zao

31. Red dates, Hong zao

32. Brown or honey dates, Mi zao

33. Fermented black soy beans (Glycine max-preparation), Dan dou chi

34. Figs (Ficus carica), Wu hua guo

35. Forsythia (Forsythia suspensa), Lian qiao

36. Foxnut (Euryale ferox), Qian shi

37. Ginkgo nuts (Ginkgo biloba)

38. Hawthorn (Crataegus pinnatifida), Shan zha

39. Hyacinth beans (Dolichos lablab), Bian dou

40. Job’s tears barley (Coix-lachryma-jobi), Yi yi ren

41. Lingzhi (Lucida ganoderma), Ling zhi

42. Longan fruit (Fuphori longan), Yun rou

43. Lotus seed pods (Nelumbo nucifera), Lian fung

44. Lotus seeds (Nelumbo nucifera), Lian zi

45. Mandarin tangerine peel (Citrus reticulata), Chen pi

46. Peach kernels (Prunus persica), Tao ren

47. Pearl barley (Hordeum vulgare), Da mai

48. Wheat (Triticum aestivum), Xiao mai


49. Wolfberry (Lycium Chinense), Ji zi

50. Abalone (Haliotis spp.), Bao yu

51. Bird’s nest (Collocalia sp. preparation), Yen wo 0.

Purchasing Quality Herbs

Recommended Source:

Asia Natural Products, Inc. 590 Townsend Street San Francisco, CA 94103 415.522.1668 www.drkangformulas.com

Nam Singh’s Favorite Chinese Ingredients & Recommended Brand Names

• Oils

o Peanut oil (Lion and Globe)

o Stir fry tea oil (Republic of Tea)

o Rice bran oil (CJ Foods Inc)

o 100% Pure black sesame oil (Assi)

• Soy Sauces

o I Jen light soy sauce (Kim Lan)

o Mushroom soy sauce – dark soy sauce (Pearl River Bridge)

o Thick soy sauce (Koon Chun)

o ABC medium sweet soy sauce (Kecap)

• Wines

o Shao Hsing rice wine (Pagoda brand blue label)

o Kuei Hua Chen Chiew (Osmanthus flower wine)(Feng Shou)

o Mei Kuei Lu Chiew (Rose Dew wine)(Golden Star)

• Vinegars

o Rice vinegar (Marukan)

o Chinkiang vinegar (Gold Plum)

o Sweetened vinegar (Pearl River Bridge)


• Sauces

o Plum sauce (Koon Chun) or (Lee Kum Kee)

o Hoisin sauce (Koon Chun) or (Lee Kum Kee)

o Ground bean sauce (Koon Chun) or (Lee Kum Kee)

o Oyster flavored sauce (Product of Kwang Tung)

o Vegetarian hoisin sauce (Lee Kum Kee)

o Fine shrimp sauce (Lee Kum Kee)

• Pastes

o Sesame seed paste (Lan Chi)

o Chili paste with garlic (Lan Chi)

• Yang Jiang preserved beans with ginger (Pearl River Bridge)

• Fermented bean curd

o Fermented bean curd Red Fu-Ru (Pearl River Bridge)

o Fermented bean curd White with chili flakes (Pearl River Bridge)

• Sugars

o Brown slab sugar (Pearl River Bridge)

o Rock sugar (Tai San Company)

o Organic maple sugar (Aunt Patty’s

o Maltose (Pearl River Bridge)

• Steam ginger in syrup (Rung Chun Soy and Canning Co.)

• Organic brown rice syrup (Lundberg Farms)

• Dried bean skin sheets & dried bean skin sticks

• Vermicelli bean thread Mung bean (Pagoda)

• Kosher salt (Diamond Crystal)

• Sea salt

• White pepper


Food Energetics

Spring

Spring is a time when you want the blood to move. The below recipe is aptly suited as a spring dish, as it is easily digestible and does not interfere with the cleansing and moving process of the blood and does not clog the digestive tract. Even the fat is digested and processed easily, which is why pork is preferable to beef and lamb in the spring.

Lion’s Head Casserole

One of the most interesting and popular dishes in Chinese cooking is named oddly, Lion’s Head. It is basically a long cooked combination of pork meatballs served on a bed of Chinese green cabbage (Napa cabbage). It is a dish that could, with a little imagination, be said to resemble the head of a lion. Casseroles are usually eaten in fall, winter and early spring. Like most dishes in Chinese cookery, this is a shared dish. Yields 8 to 12 servings.

2-3 lbs (1 or 2 heads) Chinese cabbage (or

Napa cabbage, mustard greens or regular

cabbage)

8 water chestnuts, peeled and diced

2 1/2 lbs raw unsalted fresh bacon (pork

belly with skin removed is best)

5 scallions, finely chopped (include green

parts). Reserve 2 of the chopped scallions

for garnish

3 TBSP oyster sauce 1 1/2 TBSP cornstarch or kuzu root starch

6 TBSP Shao Hsing rice wine or dry sherry 1 tsp salt

2 TBSP dark soy sauce 3 TBSP peanut, vegetable or corn oil

6 TBSP cold water, or more if necessary 1 TBSP whole sugar

1 egg, beaten

Rinse the cabbage well and dry it with a towel. Reserve and set aside 3 or 4 nice leaves to cover the dish before it is cooked. Cut the remaining cabbage into thirds. If other greens are used, cut them into rather large bite-sized pieces. Set the chopped cabbage aside.

Trim away or have trimmed away any bones (some fresh bacon has rib bones in it) and rind from the bacon. Put the meat, fat and lean, through a meat grinder. The bacon should not be too finely ground. Or use the traditional Chinese method: dice the meat into small pieces and then chop with a cleaver until the morsels of meat are the size of raw rice grains.


Mix the oyster sauce, 3 tablespoons of the Shao Hsing rice wine or dry sherry and 1 tablespoon of the dark soy sauce together well. Marinate the ground pork in it and let it set in the refrigerator overnight.

After pork has marinated overnight, add the cold water, egg, chestnuts, scallions, and cornstarch or kuzu root and salt and work lightly with your hands. Grab a portion of the meat gently; cup your hand with fingers spread out and roll the meat in your hand to form a loose ball by shaking or rolling your hand in a circular motion. Do not pack the ball or compress it tightly; they should be cloud-like in texture, not dense and heavy. Lightly flatten the bottoms to approximately 4 inches in diameter.

Heat the oil in a wok and add the chopped cabbage. Stir-fry about 1 minute and then add the remaining wine and soy sauce, and the sugar. The water content of leaf vegetables varies; therefore if the cabbage seems too dry add about 3 tablespoons of additional water. Cook the cabbage in the wok for about 3 minutes total cooking time.

Cover the bottom of a 3 or 4-quart heatproof casserole with the cabbage and spoon the cooking juices over the cabbage. Arrange the meatballs neatly over the cabbage and cover the meat with the reserved cabbage leaves. If the cabbage still seems too dry, add about 3 more tablespoons of water.

Cover the casserole and cook over medium heat for about 1 hour. Serve the cabbage and meat balls directly from the casserole or spoon out into a deep dish, placing the balls on a bed of cabbage. Garnish with scallions and serve.

Energetics of Pork

Pork is a transformative food.

• Nature: Neutral and cold

• Flavor: Sweet and salty

• Meridians entered: Stomach, spleen, kidneys

• Movement in the body: Ascending and descending

• Quality: Yin and yang balanced

• Elemental quality: Earth and water

• Functions: Tonifies Qi/blood, moistens and nourishes organs, strengthens digestion, lubricates dryness, regulates middle jiao

• Commonly used in the treatment of diabetes, weakness, dry cough and constipation


• Contraindications: Hot damp sputum or Qi stagnation. Not to be eaten by overweight people, those with deficient spleen and stomach, hypertension, stroke victims or those with diarrhea.

• Preparations: Boiled in soup, stir-fried, stewed roasted or steamed. Use clean source, i.e. organically raised.

Energetics of Chinese Cabbage (Sui Choy)

• The complete plant is used in medicine. It contains protein, fat, carbohydrate, calcium, phosphorous, iron, vitamins B1 and B2, and niacin

• Flavor: Sweet astringent

• Nature: Cool

• Affects: Stomach and large intestine

• Commonly used to cool fever, quench thirst and benefit intestines and stomach.

• Contraindications: People suffering from a deficiency of vital energy should avoid eating large quantities.

Energetics of Water Chestnut (Bi Qi)

Also known as horse hoof (ma ti), water chestnut grows in water and has delicate leaves and stems. The edible part is in the corm, which grows in the mud and is shaped like a flattened ball. The top of the corm has a pointed sprout on it. The surface of the corm is dusty red or dusty brown. When dry it appears to have stripes around it. A light brown thin membrane is attached to these stripes. Inside the corm the flesh is pale pink, containing a lot of juice and sweet flavor. The corms are dug up in the autumn.

• Flavor: Sweet but insipid

• Nature: Cool

• Indications: Use to cool a fever, reduce phlegm and promote saliva. Helps lower blood pressure.

• Contains: Starch, protein, fat, calcium, phosphorous, iron, vitamin C


Summer

“The heart is the ruler over summer. The heart is the root of life and generates all changes in spirit.”—Traditional Chinese saying.

Summer is a high energy yang period when the fire element dominates. Some doctors recommend cutting back on coffee, alcohol, red meats, dairy products and other fatty foods during the warmer weather. In addition to the seasonal specialties, foods that are particularly suited for summer include:

• Grains like corn and millet

• Mung beans and red green lentils

• Vegetables: Chiles, cucumbers, cauliflower, cabbage, green peppers, kale, any bitter greens-such as endive, escarole, watercress, bitter gourd, scallions and tomatoes

• Fruit: Strawberries, raspberries, blueberries, apricots, grapes and peaches

• Shrimp, oysters and clams

• Pungent seasonings, including curry, pepper, fennel, garlic and ginger

Suggested Summer Menus

Summer Menu #1

• Shrimp sambal

• Wilted greens with mildly spicy garlic dressing

• Basic cooked white or brown rice

• Strawberries in plum wine

Summer Menu #2

• Grilled shrimp with a mild chili dressing

• Fresh corn and roasted bell pepper salad

• Steamed rice with toasted pine nuts

• Fresh mangoes and silver tree ears in syrup

• Fresh corn chowder

• Summer vegetables


Autumn

The three months of autumn are called plentiful and balancing. The qi of heaven becomes pressing, the qi of earth is resplendent.

“The lungs are the rulers over autumn. Since the lungs correspond to the large intestine, both organs are treated together. The lungs are the stronghold and the root of breath.”

Autumn is the season of harvest, when the earth slowly but inexorably moves toward winter.

Translucent Glow Soup

This mild soup is meant to harmonize the moistening and tonifying aspects of the body. It nurtures the heart and therefore the essence of our being. This combination generates fluid, enhances the immune function and smoothes the complexion (a regular intake of the soup helps regenerate youthful skin and give it a translucent glow). It also benefits the spleen and stomach, and lubricates the lungs.

3 pieces snow ear fungus (Bai mu er) 10 cups water

1/2 cup lotus seeds (Lian zi) 1 lb lean pork or skinless chicken with bone

(vegetarians can use vegetable stock)

10 red dates (Hong zao)

Rinse herbs. Soak the fungus in water until it is fully saturated. Cut off the yellow hard center. Bring water to boil in a non-metal pot, partially covered. Add herbs and meat. Boil 10 minutes then reduce flame to low and simmer for one and a half hours. Occasionally stir and add a small amount of water if needed. Serve warm. This soup is excellent with rice.

Optional: This soup may also be cooked as a dessert. Instructions are the same as above, but add raw sugar to taste instead of meat.

Contraindication: Do not eat if a cold or phlegm condition exists.


Sweet and Sour Cabbage

Szechuan peppercorns warm the spleen and stomach. Yields 4 to 6 servings.

1 lb Chinese cabbage cut into 2” sections 2 TBSP soy sauce

1/2 tsp Szechuan peppercorns 3 TBSP whole sugar (i.e. Florida Crystals

natural sugar)

2 slices ginger root. 1 tsp roasted sesame oil

2-3 red dried hot peppers, halved (optional) 1 tsp Chinese rice wine (Shao Hsing is best)

2 green onion, cut into 1” pieces 1 tsp cornstarch

3 TBSP vegetable oil

Heat oil in a wok or sauce pan. Sauté onions, ginger, peppercorns and hot pepper. Add cabbage and stir-fry over hot heat for five minutes. Mix the last seven ingredients in a small bowl and pour the sauce over the cabbage. Mix and cook until the sauce thickens. Serve hot.


Winter

As winter approaches, traditional Daoist macrobiotics focuses on calming the spirit and “nourishing the inner” yin. Winter is a time of retreat. As the qi descends, fluids thicken and activity moves towards rest. Just as farmers, having completed harvest, now store food for the winter; the autumn is time to finish up this year’s projects and conserve qi for the winter. Though these ideas may seem scientifically naïve, they derive from an age-old idea that the uninhibited flow of astrological/seasonal qi through the human body is essential to human health.

Bracing the Cold

This herbal soup tonifies and warms the body. It harmonizes the kidney Yin, alleviates fatigue, and invigorates the mind. These combined herbs nourish, moisten, and vitalize the blood. They tonify the spleen and the stomach, while warming the interior, and expelling potential cold.

1 lb lean pork or skinless chicken with bone 8 pieces longan fruit

10 pieces Cordonopsis (dan shen) 2 TBSP lycium (ji zi)

10 red dates (hong zao) 8 dioscorea (san yao)

Rinse herbs. Bring 10 cups of water to a boil in a non-metal pot. Add the herbs and the meat (vegetarians can use vegetable stock). Boil for 3 minutes, reduce flame to a low heat and simmer for 2 hour, pot slightly covered. Stir occasionally. Add 1-2 cups water if desired. If prepared in a crock-pot, cook for 8 hours. Serve warm. This recipe is quite tasty with rice.

Note: you may add salt, but not other spices. One hour prior to and after consumption, do not eat acidic fruit or cold food. The soup can be refrigerated for 3 or 4 days, but should be reheated for serving.

Explanation of Herbs

Cordonopsis: Tonifies vital energy—spleen. Toughens muscles and bones. Has hormone-like properties—regulates physiological processes.

Red Dates: Tonifies the Yang of the circulatory system and blood.

Longan Fruit: Nourishes and increases the production of blood. Invigorates the spleen qi.

Lycium: Nourishes the Yin and the eyes. Improves function of the spleen (blood formation) and kidneys (associated with bones and virility).

Dioscorea: Invigorates the Yang, especially of the kidneys. Tonic to stomach and spleen.


Winter Stir-Fry

1 large carrot, sliced 1/2 tsp finely chopped ginger

8 black dried shiitake mushrooms 1 cup walnuts (toasted in 350° oven until

golden)

1 large winter bamboo shoot (fresh or

canned)

1 tsp whole sugar (not white)

1 bunch mustard greens, well washed 2 TBSP cornstarch mixed with 3 TBSP water

1 TBSP light soy sauce 1 tsp dark sesame seed oil

2 TBSP peanut oil

After soaking the shiitake mushrooms in 1 1/2 cups water for 30 minutes, strain and reserve the remaining liquid. Squeeze them dry and remove stems. Cut the bamboo shoots into thin slices (about same size as the mushrooms and carrots). Cut the mustard greens into bite-sized pieces. Heat the peanut oil in a wok (or heavy frying pan) until it smokes. Add the ginger for 1 second (just to brown), remove and set aside. Add the shiitake mushrooms and bamboo shoots. Stir-fry for 1 minute. Add the mustard greens and toss until they are wilted Add soy sauce and sugar, stir a few more times. Add the reserved liquid from the mushrooms and bring to a boil. Add the toasted walnuts, ginger, and cook for 2 minutes. Add the cornstarch/water mix, blending well while stirring. Add the sesame oil and stir well. Serve immediately.


Elemental Food Listings

Use the below expanded listing of foods in the Five Elements/Flavors to help plan your own balanced meals relating to the seasons and your own individual constitution type.

Wood (Sour)

Alfalfa Bibb, romaine Salami* Vitamins

Animal products** Lemons Sauerkraut A

Barbecue sauce Lima bean Sausages* B2

Barley Limes Snap peas Minerals

Beef, fresh** Liver Sour cream* Copper

Bell pepper, green Lichee nut Sour cherries Iron

Black eyed peas Mayonnaise Split peas

Brazil nuts Meats (red) Sprouts

Bread, processed Nut butter Squash, zucchini

Buttermilk Oats String beans

Cashew nuts Oils, vegetable Tartar sauce

Chicken Parsley Tomatoes

Collards Peas, green Trout

Crab apple Peanuts Turkey

Currants, sour Pickles, sour Vinegar

Freshwater fish Plums Wheat bran

Fruit juices Pomegranates Wheat germ

Grapefruit Rose Hips Yeast

Lard Rye Yogurt, low fat

Lentil, green Saffron

Lettuce Salad dressing**

*Consume infrequently and in some cases not recommended at all **Low fat preferred


Fire (Bitter)

Apricot Dandelion root Scallions

Asparagus Endive Sesame seeds

Avocado* Escarole Shrimp

Bamboo shoots Gelatin Spirulina

Beer* Heart Strawberry

Bell peppers Hops Sunflower seeds

Bok choy Ketchup Tobacco*

Broccoli Leeks Vegetables (green)

Brussels sprouts Lentils, red

Cauliflower Loquat

Celery Mushrooms Vitamins

Chard Persimmon B3, B5

Chicory* Pistachio C

Chives Popcorn Minerals

Chocolate* Raspberries Magnesium

Coffee* Rutabaga Calcium

*Consume infrequently and in some cases not recommended at all


Earth (Sweet)

Almonds Cottage cheese** Malt** Pudding Syrup*

Anise Cream* Mangoes Pumpkin Tangelo

Anchovies Cucumber Maple syrup** Quail* Tangerine

Apple Currants Marjoram Rabbit* Tapioca*

Baked goods Dates Melons Raisins Tuna

Bananas Dried fruit Milk Relish* Walnuts

Beets Eggnog Millet Rice Wheat

Bran Eggplant Molasses* Salmon Yogurt (sweet)*

Brazil nuts Fava beans Mulberries Seeds

Cabbage Fenugreek seeks Mutton* Sherbert

Cantaloupe Fogs Nuts Snow peas

Cakes Grapes Oatmeal Soft drinks**

Candy* Honey Orange Sorghum

Canned fruits Honeydew Papaya Squash

Caraway seeds Ice Cream* Parsnip Sturgeon

Carob Kale Pears Sugar Vitamins

Carp Kudzu Pecans Sweet cherries B1

Carrots Kumquat Pies* Sweet corn B6

Cereal Lamb Pineapple Sweetened fruit* Minerals

Chickpeas Lettuce Plantain Sweet potatoes Manganese

Coconut* Licorice Prune Swordfish Zinc



Metal (Spicy)

Anise Curry Kohlrabi Pears Soybean

Basil Fennel Liquor** Peppermint Vanilla

Bay leaf Flounder Mint Peppers Watercress

Cardamom Garlic Mustard Perch Wine

Castor oil Ginger Navy beans Potatoes, white

Cayenne Haddock Nutmeg Radishes

Chili Halibut Onions Rape seed Vitamins

Cinnamon Herring Oregano Rhubarb E

Clove Hickory Parsley Scrod Minerals

Coriander Horseradish Peaches Shallot Phosphorous

**Low fat preferred

Water (Salty)

Abalone Catfish Ham* Pork* Vitamins

Agar Caviar* Kelp Processed

foods**

D

Beef* Cheeses* Kidney* Salt Minerals

Beets Chestnuts Lobster Sardines Potassium

Blackberries Clams Margarine** Scallops Sodium

Blueberries Coffee, decaf. Miso Squid

Bluefish Concord grapes Mussels Soy sauce*

Bluefish Crab Mushrooms, Tamari

Bones Cranberries Shiitake Tea, bancha

Boysenberries Cuttlefish Octopus Tofu

Buckwheat Duck* Olives Turtle*

Burdock Dulse Oysters Water chestnut

Butter Eggs* Pickles* Watermelon

Canned goods* Frozen foods Pinto beans



Women’s Health

Revitalize the Valley

This women’s soup invigorates and harmonizes the blood after the menstrual cycle. These combined herbs tonify, nourish and activate blood circulation. They regulate the menses and the female reproductive system. This soup also cleans and replenishes the blood, thus reducing menstrual pain and cramps. Prepare this soup once a month after menstruation or whenever deficient blood circulation is felt.

10 cups water 3 slices fresh ginger

1 angelica root (use natural root, not the

knotty white one)

1 lb lean pork or skinless chicken with bone

(vegetarians may use vegetable stock)

3 black dates 10 pieces longan fruit

10 sticks codonopsis, broken into bite sized

pieces

2 TBS Lycium

If using chicken: Pour 1 cup kosher salt over chicken. Pull fat off, then rub the salt into the chicken. Rinse well with cold water. Blanch chicken for 1 to 2 minutes in boiling water. Remove chicken and rinse well.

Rinse herbs. Bring water to boil in a non-metal pot. Add angelica root, black dates, codonopsis, and pork or chicken*. Boil for 3 minutes, reduce heat to low, slightly cover pot and simmer for 2 hours.

Stir occasionally and add an additional 1 to 2 cups of water, if desired. Add longan fruit and lycium, and serve warm (tasty served with rice). All herbs are edible but can also be discarded prior to consumption.

Alternative preparation: To prepare in a crock-pot, cook for 8 hours.

Note: You may add salt, but no other spices. Do not eat acidic fruit or cold food 1 hour prior to and after consumption. Soup can be refrigerated for up to 3 to 4 days. Reheat to a boil before serving.


Asparagus Salad: Jo Pan Lou Sun

Yield: 4 servings.

1 small bunch fresh asparagus (approx 1 lb) 1 cup slice carrots

Dressing

1 TBSP light soy sauce 1 tsp salt

1 TBSP sesame oil (black sesame seed oil is

best)

1/4 tsp whole sugar

Peel each asparagus spear from the middle down to the end. From green tips down, start cutting the spears diagonally into 1/2 inch pieces. Continue cutting until the spears become too tough to cut; discard the tough ends.

Bring 1 quart water to a boil, then parboil the sliced carrots for 1 minute. Add the asparagus and continue to boil for 1 minute longer. Drain well and place in a salad bowl while still hot. Mix the dressing ingredients together, add to the bowl and toss well. Serve hot. To serve cold, rinse the vegetables well with cold water, drain well and add the dressing.

Energetics of Asparagus

• Earth/Fire Elements

• Invigorates fluids

• Balanced-tonify yin and spleen

• Clears lung congestion

Preparations: blanch and sauté

General Tonics

To the Chinese, and especially the Cantonese, soup is a vital element in the daily meal. It serves as a source of nourishment and as a means of maintaining health. Different soups are made according to the season (i.e., cooling soups in summer, warming soups in winter), or to help individuals with specific conditions from arthritis and flu to stress at work.

Below are four of the most common and widely appropriate soups from this extensive repertoire.


Ching Bo Leung

This soup is a mild and general tonic, meant to be good for anyone in any condition. The ingredients—many of which target the cardiovascular system—help the body function properly without over-stimulating any particular organ. Premixed packets of the soup are sold in medicinal herb shops as well as grocery stores in Asian supermarkets. It is prepared both as a savory soup, typically using pork meat or bones for flavor, or as a sweet dessert soup with cane sugar (whole sugar) added at the end.

15 g pearl barley 10 g dried longan (optional)

30 g polygonatum 30 g lily bulbs

30 g lotus seeds 1/2 lb pork shoulder (or a stewing cut of

pork meat), and bones, if desired

30 g foxnuts 8 cups water (or enough to cover

ingredients by 3 times their volume)

15 g Chinese yam Salt or sugar to taste

Combine all the ingredients in a large pot. Bring to a boil, reduce heat and simmer partially covered until barley is cooked and liquid is reduced, approximately 1 to 2 hours. Season with salt for a savory soup or sweeten with sugar for a sweet soup.

Hui Sup Liu

This soup regulates the water and electrolyte balance in the body. It is particularly appropriate in hot humid weather. Edema, fungal infections (e.g. athlete’s foot) and red, puffy eyes are symptoms associated with a “wet” condition, which would benefit from this “dampness-chasing” soup.

Winter melon, optional 20 g Job’s tears barley

30 g adzuki beans 1 lotus seed pod

30 g hyacinth (lablab) beans 1/2 lb pork shoulder (or a stewing cut of

pork meat)

30 g tree cotton flowers 8 cups water, or enough to cover the dry

ingredients 3 times their volume

If using the melon, wash it but do not peel or remove the seeds. Chop it coarsely, and add all the ingredients into the soup pot. Bring ingredients to a boil. Reduce heat and simmer until beans and barley are cooked and liquid is reduced, at least one hour, preferably 2 to 3 if you are using meat. Season with salt and serve. Note: The melon, pork, beans and barley are edible, but not the kapok flower or lotus pod.


Korean Ginseng Chicken Soup

This nourishing soup is particularly beneficial for older people year-round, and for anyone during the winter. As with Ng Gwun Tong, those suffering from exopathic diseases (diseases caused by forces external to the body, i.e. viral flu, or not originating within the body, i.e. asthma) should avoid this soup lest the chicken and ginseng nourish their illness rather than them.

1 small chicken, about 500 g 750 ml water

25 g Korean ginseng

Combine ingredients in a non-metallic pot (earthenware is ideal), and simmer gently or double-boil for 4 hours. Season with salt to taste.

Ng Gwun Tong

Like Ching Bo Leung, this is a general tonic. It is, however, more powerful in its action than some other tonics, and specifically not recommended for anyone suffering from externally caused illnesses such as the flu. The particular ingredients comprising this soup are chosen to increase vital energy (qi) and to dredge the body’s energy channels to release blockages. When qi flows more vigorously and circulates freely it harmonizes the entire system.

30 g dangshen 6 g cordyceps or 9 g China-root

30 g milk vetch 1/2 pound lean pork or 4 chicken legs and

thighs

30 g Chinese yam Water to a depth approximately twice the

volume of ingredients

5 g wolfberry

For boiling, combine all ingredients, except wolfberries, in a large pot of water. Bring to a boil, reduce heat and simmer, partially covered, until volume is reduced by half, approximately 2 to 3 hours. Season to taste with salt or soy sauce and add wolfberries.

For double boiling, place ingredients and an equal volume of water in a small, lidded, ceramic container within a larger pot. Add water to the larger pot and bring to a rapid boil, then turn heat lower to a medium boil. Double boiling requires a minimum of 3-4 hours. This method allows the soup to retain the subtle flavors otherwise lost when boiled directly.


Recalibrate the Digestive System

The Sun And Moon In Your Belly

The following exercise is designed to help recalibrate the digestive system in a gentle and non-invasive way.

• Sit comfortably with the back ‘straight.’

• Take three deep breaths and relax.

• Place your hand below your navel and lightly draw it around your navel in a circular motion. Repeat at least 36 times.

• Use your right hand in a clockwise direction during a waxing moon.

• Use your left hand in a counter-clockwise direction during a waning moon.

• Remain still and relaxed for 5 minutes.

Enhancement:

• Visualize the sun and moon above you in the morning sky sending a “pure mist” downward that enters your body through your nostrils and weaves together in a Taiji symbol at your navel.

• Picture the sun on right entering on the left nostril.

• Picture the moon on the left entering the right nostril.


Day 2

Day 2 Breakfast and Video

Breakfast: See Daikon and Tangerine Peel Jook recipe below.

The Use of Jook

Discussed in class.

Patterns of Wind Cold and Wind Heat: The Common Cold

According to Chinese theory, two kinds of colds exist: Feng-han (wind and cold) and Feng-re (wind and heat).

Feng-han colds are common in winter and spring. Symptoms are a runny nose, sneezing and no sweating.

A Feng-re cold, on the other hand, causes a blocked nose that does not run, sore throat, thick and yellow mucous, thirst and sweating.

The remedies for Feng-han colds are warm diaphoretics (sweat inducers). Those for Feng-re colds are diaphoretics with cooling or cold characteristics.

What one eats is particularly important to the progress of the cold. Plenty of hot water should be drunk throughout the day. Eat only food that is light and easily digestible. Liquid foods such as jook, soups and broths should form the basis of your diet. Refrain from fish, meat and fats. Do not eat lamb, beef, pork or chicken after taking a diaphoretic to induce sweat. Eat plenty of fruit, especially oranges, kiwis, tomatoes, apples, pears and green vegetables. Spicy ingredients should not be taken until after the symptoms of cold have disappeared.

Wind Cold and Wind Heat are called Pernicious Influences (Feng-xie-zheng).

The pattern of exterior wind/cold is characterized by such signs as sudden onset of illness, headache, soreness due to obstructed meridians, relatively severe chills, low fever, white tongue moss and a floating, tight pulse.


The pattern of external wind/heat, wai-feng-re-zheng, manifests many of the same signs as exterior wind/cold, except that the fever tends to be higher and the chills less pronounced. In addition, heat signs appear instead of cold signs, especially a floating fast pulse, thirst and a dry reddish tongue with yellow moss.

The pattern of wind penetrating the meridians is recognizable by mobile soreness or numbness in the limbs and by the skewed or twisted facial features. If wind obstructs the flow of Qi in the meridians, paralysis may occur. This pattern often has a floating pulse and it may combine with dampness or cold to produce other tongue and pulse signs.

Recipes for Wind Heat and Wind Cold

Daikon and Tangerine Peel Jook

A classic remedy for thick mucous and cough.

6 cups water 3 slices of fresh ginger

1 cup white rice 3 scallions, finely chopped

1 small daikon, sliced very thin (diced or

shredded)

1/4 tsp white pepper

1 dried Chinese tangerine peel, cut into

pieces

In a medium saucepan, bring the water to a boil. Add rice, return to boil, then cover and lower flame to simmer for 20 minutes, stirring occasionally.

When the rice has been cooked down to a gruel, add daikon, tangerine peel and ginger. Cook for 30 minutes over a low flame. Garnish with some finely chopped scallions and white pepper. Consume hot once a day as part of a meal or as the meal. Wear heavy clothing or get into bed so as to maintain the heat of the jook within your body.

Note: For best results prepare this in a rice cooker that has a setting for porridge. Put all the ingredients in at the same time and cook.


Daikon Juice

Daikon juice on its own is a good remedy for a cold with headache and cough as well as for chronic bronchitis. If the cough is particularly persistent, daikon juice can be mixed with ginger and pear juice.

1/2 cup fresh daikon, grated and squeezed 2 TBSPs fresh pear juice

1/2 cup fresh ginger, grated and squeezed

Mix all ingredients. Drink once a day.


One Pot Dish Meal

Scallops, Chinese Sausage and Broccoli One Pot Meal

The whiteness of the scallops, the red of the sausage and the bright green of the broccoli make this a pretty dish to look at, and the combination of tastes and textures make it an even better one to eat. Yield: 2 servings

Casserole

Napa cabbage leaves to line casserole 1/2 cup sliced bamboo shoots

1/2 lb scallops (if scallops are very large,

cut in half; otherwise leave whole)

1/2 lb broccoli, cut into flowerets, stems

peeled and cut into 2” x 1” slices

2 Chinese sausages, cut diagonally into 1/4-

inch slices

1/4 tsp Black sesame oil (not roasted

sesame oil)

Braising Liquid

1 TBSP black soy sauce (made from straw

mushrooms)

1 TBSP oyster sauce

1 TBSP Shao Hsing rice wine or sherry (not

cooking sherry)

1 TBSP whole sugar

Line a 1 quart casserole with Napa cabbage leaves. Spread the scallops and Chinese sausage on top of the cabbage leaves then spread the bamboo shoots and broccoli flowerets and stems on top of everything.

Mix the braising liquid ingredients in a cup, stirring until the sugar is dissolved. Pour the liquid over the casserole ingredients. (Note: The braising liquid ingredients may seem skimpy but the water from the cabbage leaves increases the volume of liquid as the combination pot cooks). Heat casserole over high heat, and bring the liquid to a boil. Reduce the heat to medium low, cover the casserole and simmer for 50 to 60 minutes. (The broccoli will cook by steaming over the other ingredients. How crunchy you want your broccoli will determine the cooking time—less for crunch, more for a softer crunch.) Drizzle the sesame oil over the food and give all the ingredients a final stir. Serve hot.

Energetics of Scallops:

• Earth/water element

• Lubricates dry

• Yin neutral, tonifies yin, heart and kidney, clears heat

Preparations: grilled, dried and used in stews


Energetics of Pork

Pork is a Transformative food. Pork meat nature is neutral and cold, the flavor is sweet and salty, and the meridians entered are the stomach, spleen, and kidneys. Its movement in the body is ascending and descending.

Its quality is yin and yang and balanced; its elemental quality is Earth and water, it tonifies Qi/blood, moistens and nourishes organs, strengthens the digestion, lubricates dryness, and regulates the middle jiao.

Indications: commonly used for diabetes, weakness, dry cough, constipation.

Contraindications: Hot damp sputum or Qi stagnation. Not to be eaten by overweight people, those with deficient spleen and stomach, hypertension, stroke victims or those with diarrhea.

Preparation: Use a clean source of organically raised pork boiled in soup, stir fried, stewed, roasted or steamed.

Herbal Teas

American Ginseng Tea

This popular infusion boosts flagging spirits, restores concentration and revives the weary. Students take it during exams; mahjong players drink it as games stretch into the wee hours of the morning.

American ginseng, sliced thinly Hot water

Pour hot water over a few pieces of thin slices of the ginseng (the flavor is strong—a few slices go a long way). Allow it to steep, then drink. Alternatively, you may put a few pieces in the bottom of a thermos, add hot water and drink from there as required or desired. When drinking this frequently, add a small piece of licorice to moisten the throat, as ginseng tends to dry out the throat.


Chrysanthemum Tea

Chrysanthemum is a sweeter, milder relative of chamomile; both are members of the sunflower plant family. Chrysanthemum flowers cleanse and cool the liver without, some Chinese herbalists say, interfering with the function of the stomach. Hence they are suitable for people of all ages, and can be enjoyed equally and widely.

1 TBSP chrysanthemum flowers 1 cup of boiling water

1 TBSP honeysuckle flowers (only for last

preparation method listed below)

Rock sugar to taste (only for last

preparation method listed below)

Three styles of taking the tea are popular:

• Infuse the flowers as you would tea, using about a tablespoon of flowers per cup of boiling water. Allow to steep, then drink either hot or at room temperature.

• Flowers may be added to regular tea. The Cantonese gook-bo refers to a combination of chrysanthemum flowers (Gook fa) with a particular red tea (Bo lei). This is considered to be a perfectly balanced drink, as both yin and yang are represented. It is available in many Cantonese restaurants.

Add chrysanthemum and honeysuckle flowers to 2 cups of water. Bring to a boil, then simmer until the liquid is well flavored. Add rock sugar to taste, as the brew will be bitter.

Tongue Diagnosis

Chinese physicians make a distinction between the tongue material and the coating of the tongue.

The normal tongue is pale, red and most – this means there is abundant blood to the tongue by smoothly moving Qi.

Tongue Material—The Colors of the Tongue:

• Pale

• Redder

• Purple

• Pale purple

• Dark tinge


Tongue Coating—The Tongue Moss Thickness, Color, Texture & General Appearance:

• Thin moss

• Puddle moss

• Dry moss

• Greasy moss

• Pasty moss

• Shiny

• White moss

• Yellow moss

• Black or gray

Shape and movement of the tongue.

Sources

The above text was prepared with the assistance of the following reference materials:

Wind Heat and Wind Cold Information and Tongue Diagnosis: The Web That Has No Weaver-Understanding Chinese Medicine, by Ted J. Kaptchuk, O.M.D, published by Congdon & Weed, Inc.

The Common Cold and Daikon and Tangerine Peel Jook recipe: The Healing Cuisine of China by Zhuo Shao and George Ellis, published by Healing Arts Press.

General Tonic Recipes: Streetwise Guide Chinese Herbal Medicine, by Wong Kang Ying and Martha Dahlen.

Download - Chinese Tonic Cooking with Nam Singh...Tonic Cooking and Energetic Cooking The Origin of Better Health With Nourishing Food According to historians, in ancient times when Chinese lived

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