Do you show  signs of congestion or depletion or both? What
combination of traits and signs characterize you? The following
chart is designed to aid you in making these determinations. Patterns of Dysfunction
YinYang
(For further self-assessment, refer back to self-evaluation charts on
depleted or congested Qi, Moisture , and Blood  in chapter 14, on this
page. )Basic Strategies
Once you have determined your condition, you can work out a
strategy and means of implementation. The basic strategies are
for Heat, cool
for Dampness , dry
for deciency , ll
for congestion, empty
for tension, relax
for slackness, tighten
Food Nature and Food Preparation Spectrum
You will also need to consider which foods are generally  cooling or
warming. For example, if your condition is more Yin according to
the “Patterns of Dysfunction” chart, you will want to emphasize the
more Yang (or warming) foods listed in “Properties of Food” on the
pages that follow. The method of preparation also aects the
warming and cooling eects of foods in the body. Properties of FoodYin: cooling; moisturizing; decongesting; relaxing
Yang: warming; drying; supplementing; stimulating
Supplementing Qi:  bland, sweet, starchy foods
(see larger image)
Supplementing Moisture:  sweet, bland, sour, juicy foods(see larger image)
Supplementing Blood (Essence):  sweet, sour, astringent foods(see larger image)
Decongesting Qi:  spicy, bitter, salty foods(see larger image)
Decongesting Moisture:  bitter, bland, salty foods(see larger image)
Decongesting Blood:  spicy, sour, and bitter foods(see larger image)
Specic recipes harmonize Qi, Moisture , and Blood  as well as
inuence each of the Organ Networks . The remainder of this chapter
will be devoted to enumera ting a selection of herbal food recipes
that can be easily prepared with edible herbs and commonly
available foods. LEARNING  HERBAL CUISINE
The idea of cooking with herbs is centuries old but fairly new to
most Americans. Just as many people wonder how acupuncturefeels, they want to know how herbal food tastes. Just as they want
to know if the needles work, they want to know what eating these
foods will do for them. The most accurate assessment will come
from your own experience, but here are some general principles. Foods that supplement Qi, like yams and astragalus, have a sweet,
bland avor and will energize and build resistance to colds and us. Foods that supplement Moisture , like polygona tum and pears, tend
to be sweet and juicy and help the body generate vital uids and
lubricate tissue. Foods that nourish the Blood  and Essence , like
eggplant and rehmannia, help to build and repair tissue and taste
rich, sweet, bitter, or tart. A sense of adventure and access to the ingredients are all that is
needed to eat herbal cuisine. The Chinese herbs listed in this chapter
can be acquired either from your local Chinatown herb shop or by
mail order. Even before you use the herbs, you can begin to apply
the principles of Chinese food therapy. Ask yourself what your body
wants to eat, how it needs to be nourished, what foods you ought to
avoid, and how your daily habits could be modied to remedy
patterns of disharmony and reinforce your body’s integrity. In
addition to carefully noting your own physical responses to food,
refer to the charts on this page–this page to help you identify
patterns of disharmony and which foods could be benecial. Become sensiti ve to your responses to a meal—both the ingredients
used and the methods of preparation. We have seen people with Damp, Cold Spleens  miraculously
improve when  they stop eating raw fruits, raw vegetables, and cold,
sticky dairy products and switch instead to a diet of cooked foods. People with Hot, congested Spleens  feel better when they eat lots of
ber-rich vegetables and avoid fried and spicy foods. Herbal
supplementation can be especially benecial to people who have
been adhering  to a strict vegetarian diet or who nd they have
cravings for salt, fat, coee,  alcohol, or sugar. Herbal cuisine can
prevent disharmonies from becoming symptoms and sicknesses—it
can be healing and keep us healthy as well. If you are unsure of your dietary needs, try a variety of these
recipes. Unless a recipe makes you feel ill, you can assume that it’sgood for you. If you want to build your strength, rotate the
supplement Qi, Moisture , and Blood  recipes along with those that
harmonize  the Five Phases , sampling each one. COOKING  TIPS
Cooking is a matter of trusting your own sensibilities.…  A
cook’s mind is supple and exible enough to do justice to the
beauty and particularity of fruits and vegetables and is always
ready to warm to the task. There is a lot to think about and a
lot to get done, but to be ecient does not mean to be hurried,
and to be unhu rried does not mean to sit in a lawn chair . Take
the time to give each task its due—it comes out in the food: a
generosity of spirit. Call it rejoicing, tenderness, graciousness,
or simple attention to detail, the quality of caring is an
ingredient everyone can taste. Edward Espe Brown  
Greens Cookbook      
PREPARATION OF  CHINESE  HERBS
Among people concerned about healthy eating and cooking,
prevailing opinion holds that foods retain more value when they are
closest not only to their natural but to their raw state. Chinese
herbal cuisine,  however, depends on the cooking process to extract
medicinal properties and make the ingredients more easily
digestible, so cooking in this context enhances food value. Ideally herbs may be soaked overnight or a few hours before
cooking, but because many of us do not plan that far ahead, it is
also possible to soak the herbs for a shorter period of time or not at
all. If they have been soaked,  save the soaking water and add this to
the stock. When using dried black or shiitake mushrooms and black
fungus, cover them with boiling water and soak them for ten to
thirty minutes, again adding this soak water to the stock. Blackfungus needs to be rinsed carefully because of occasional pebbles. Red or black dates are easier to pit if they have been soaked,
although if diners are warned of the pits, they can remain unpitted. Herbs such as tangerine peel and codonopsis are also easier to cut
after being soaked in boiling water, whereas dioscorea can be
broken into small pieces when dry. When herbs have not been
soaked, make sure they are well cooked—tender and easy to chew
and swallow. This helps them to be digested easily. Some herbs are inedible because of their brous or stringy texture
and are therefore placed in a bag or tied with string so that they can
be remo ved after cooking and before eating. The herb astragalus is
too brous to be broken down by chewing—it can be identied as a
slightly yellow , at-cut root that looks a little like a tongue
depressor. Another inedible herb is corn silk because  it is too
stringy. Chrysanthemum or honeysuckle owers can be eaten, but
we suggest that they be removed because of their texture. To make
the edible herbs more appealing visually as well as easier to eat, it is
best to cut them into bite-size pieces. Corn Silk, Astragalus, Chrysanthemum
After adding herbs, it may take ten to twenty minutes  for the
stock to resume simmering—the cooking time is for simmeringstock, so wait until the broth simmers again before you set the
timer. PREPARING  STOCKS
Our recipes use either vegetable- or chicken-based stock. Although it
is also possible  to purchase vegetable and meat bouillon, or canned
chicken stock, there are advantages to preparing your own. The
more legumes and vegetables in the vegetarian stock, the richer it
will be (the recipe below makes an excellent soup base). Chicken
bones are inexpensive, less than fty cents per pound, and rich in
the marrow that nourishes Blood  and Essence . A rich chicken stock
congeals into a gel when cooled overnight; then the unwanted fat
may be easily skimmed o. Ready-made broths are usually high in salt and some include
mono-sodium glutamate. Generally, their nutritional value is less
than that of a homemade soup. It is prudent to make the stock
ahead of schedule so that dinner preparation does not take an
unreasonable length of time. If you plan to try many of these
recipes, the stock recipe can be doubled and frozen until needed. Vegetable Stock
Yield: 7–8 cups of stock2 large carrots
3 celery stalks
1 zucchini
1 onion
2 leeks (white part)
1½ inch fresh ginger
10 c. water
2 cloves garlic
Cube and simmer all ingredients for 1 to 2 hours over low heat,
strain the broth, and discard the solid portion. Additional options: 1
tbsp. sesame oil, 1 tbsp. soy sauce, 2 beets, 1 eggplant, 1 turnip, 1 c.
parsley, or ½ cabbage. Chicken Stock
Yield: 7–8 cups stock
3½ lbs. chicken bones
or 1 whole chicken
3 celery stalks
2 carrots
1 inch fresh ginger
1 onion
12 c. water
Cube the vegetables and simmer along with the chicken for 3–5
hours over low heat. Strain the broth, squeezing the liquid, and then
discard the solid portion. Cool and remove congealed fat (this is
most easily done after refrig eration). Refrigerate (up to 5 days) or
freeze (up to 2 months) until ready to use. Additional options: 1 c.
parsley, 1 tbsp. soy sauce.ADAPTING  RECIPES
Recipes may be varied according to taste or available foods. Feel
free to experiment. When substituting ingredients, the food property
lists (this page–this page) will be helpful (for example, for a recipe
to supplement Qi, substitute ingredients from the food category for
supplementing Qi). Most of the
Condiments : Cilantro, Rice Wine, Soy Sauce, Sesame Oil, Garlic, Scallions, Peanuts
following recipes are for soups that depend on the stock to extract the benets from the herbs. But
the meal can be structured in a variety of ways, depending on preference. For instance, a meal
that includes lotus seeds and spinach in the listed recipe could be altered to use those items as a
side dish, cooked separately: for 1 oz. of lotus seeds, use 1 cup broth, simmer for 1 hour, addspinach for 5 minutes, and season to taste. The lotus seeds and spinach can be served as a side
dish, called “pearls in jade forest.”
We urge you to use your imagination to devise variati ons that
work for you and appeal to your tastes—these recipes are meant to
provide an example and some direction. Fresh vegetables are
available seaso nally, so it may be necessary to substitute celery,
mushrooms, or watercress in a recipe for decongesting Moisture  that
calls for asparagus unless you choose to use frozen asparagus spears. For added avor, the following condiments may be used: soy
sauce, rice wine and vinegar, roasted sesame oil or seeds, ground
peanuts, chopped cilantro, parsley, basil, scallions, garlic. The
chopped greens are suitable for color as well as avor. The bland
recipes can acquire some subtle zip from this sauce:
2 tbsp. rice wine (the Chinese product is called Shao Xing )
1 tbsp. soy or tamari sauce
1 tsp. roasted sesame oil
The recipes listed provide six servings. If only one person is
cooking a recipe for an acute condition, then it may be wise to
prepare half the recipe and eat one serving three times,  twice the
rst day, and once the second . Or for general strengthening, prepare
half the recipe and eat one serving per day over the course of three
days. Adjust the amounts listed to accommodate the number of
people being fed or the number of days the meal will last. Again, be
guided over time by your own assessment and experienc e. In cases
of grave weakness, appropriate recipes like an easy-to-digest congee
can be eaten three times a day for as long as necessar y. If these
foods make you feel good, you need not worry that you are
overdoing them. PANTRY HERBS(see larger image)(see larger image)(see larger image)
Click  to download a PDF of Pantry Herbs
ITEMS FOR  PREPARING  RECIPES
These items would be useful in the preparation of the recipes:• cheesecloth or muslin bag to place herbs that are used in the
recipe but are not eaten as part of the meal
• nonaluminum 8-quart cookware
• food mill, blender, or coee grinder  to make herbal ours or
powders
Fresh ginger should be availa ble at your local supermarket. If not,
see if they will order it for you. The herbs in the followin g recipe to
supplement Qi (astragalus, dioscorea, lotus seeds, codonopsis, and
red dates) probably win the “most often used in these herbal
recipes” prize . This Qi recipe, along with the similar one to
supplement and harmonize Earth  later on, would be a good place to
begin if you are unsure about which recipes best suit your needs. SIMPLE RECIPES TO  HARMONIZE  QI, M OISTURE, AND  BLOOD
Supplement Qi
Energizes, builds vital capacity, and increases immunity
Invigorates Organ Networks  especially Spleen, Lung , and Kidney
1 oz. astragalus root
1 oz. dioscorea rhz. 1 oz. lotus seeds
1 oz. codonopsis root
12 red dates, soaked and pitted
1 inch fresh ginger root, minced
7–8 c. vegetable or chicken stock ( this page –this page )1 turnip
2 yams
½ c. chopped parsley
A. To prepare as a soup or stew:
• Tie the astragalus and codonopsis in a bundle with string or
place in a muslin bag. • Simmer all the herbs in the stock for 1 hour. • While the stock simmers, peel and cut the turnip and yams into
cubes. • After  an hour, add the turnip and yams and simmer an
additional 30 minutes. • Garnish with parsley and serve. B. To prepare as a casserole:
• Tie the astragalus and codonopsis in a bundle with string or
place in a musli n bag. If the dioscorea has not been soaked,
break it into ½-inch pieces. • Peel and dice the turnip; peel and slice the yams into ?-inch-
thick medallions. • Add the herbs to the stock and simmer for 30 minutes. Add the
red dates and continue cooking for another 30 minutes. • Line the casserole dish with the yams and turnip. • Preheat the oven to 350°. • Add the herbal broth to the casserole and all the herbs except
the astragalus and codonopsis. • Cook for ½ hour in a 350° oven. • Garnis h with parsley and serve the casserole over rice with soy
sauce to taste.Common Cooking Herbs:  Dioscorea , Codonopsis, Astragalus,
Lotus Seeds, Dates
Supplement Moisture
Supports vital uids, eliminates thirst, softens skin, and
lubricates mucous membranes
Moisturizes Organ Networks , especially the Spleen, Lung, Kidney ,
and Heart
1 oz. polygonatum rhz. 1 oz. American ginseng root
1 oz. lily bulbs
12 red dates, soaked and pitted
½ c. wheatberries7–8 c. vegetable or chicken stock ( this page –this page )
2 c. string beans
2 large thin-skinned potatoes
8 oz. tofu
4 tsp. oil
2 tbsp. soy sauce
¼ c. sesame seeds
• If possible, soak the herbs and wheatberries in 1½ cups of water
for at least 1 hour. • Slice the polygonatum into ¾-inch lengths. • Simmer the wheatberries and herbs in the stock for 1 hour. • Diagonally slice the string beans in 1-inch segments, dice the
potatoes into ¼-inch cubes , and cut the tofu into ½-inch
triangles. • Heat 1½ tsp. oil in a wok (at high heat) or in a skillet (at
medium heat), add potatoes, and sauté for 10 minutes. • Add ⅓ cup of the herbal broth, cover, and cook until tender. Then remove the potatoes to a saucepan. • Heat 1½ tsp. oil and sauté  the string beans about 5 minutes. Add ⅓ cup of the herbal broth until it evaporates, then add the
beans to the potatoes. • Add the tofu to the beans and potatoes along with the soy sauce
and 2 tbsp. of water. Cover and heat for 3–4 minutes until the
tofu is warmed through. • Serve the vegetables and herbal soup as separate dishes, and
garnish both with sesame seeds as well as with seasonings  (such
as soy and sesame oil) to taste.Supplement Blood
Nutries Blood , improves circulation, enhances reproductive
capacity
Forties Organ Network s, especially Kidney, Liver , and Heart
1 oz. (cooked) rehmannia root
½ oz. ligusticum rhz. 2 oz. lycii berries
1 oz. longan fr. 12 red dates, soaked and pitted
1 in. fresh ginger sliced
½ c. black beans
7–8 c. vegetable or chicken stock ( this page –this page )
6 shiitake or black mushrooms (if
dry, soaked), slivered
½ c. peanuts (with skin)
½ c. pine nuts
4 tbsp. rice vinegar
• Rinse the black beans and simmer them in 3 cups of boiling
water for 1 hour. • Combine the cooked beans and bean water with the herbs
(except for the red dates) and simmer them in the stock for 1
hour.• Add the dates and mushrooms to the stock and simmer for
another 30 minutes. • Roast the peanuts until golden brown in a 350° oven (about 10
minutes), and roast the pine nuts (about 5 minutes.) • Add the peanuts, pine nuts, and vinegar to the herbal stew, and
serve with white or brown rice. Options: Spina ch can be added to the above or served as a side dish
with steamed carrots. Decongest Qi
Improves digestion of protein and carbohydrates, stimulates
peristalsis Especially benecial for Liver, Stomach , and Intestines
½ oz. radish seeds
½ oz. sweet almond seeds
2 in. fresh ginger, minced
½ oz. dried tangerine peel, soaked and cut in strips
1 c. fresh radishes
3 c. vegetable stock ( this page )
3 shallots
2 beets
1 c. shiitake or black mushrooms (if dry, soaked), slivered
4 cloves garlic, minced
3 c. chopped cabbage
1 tbsp. sesame oil• Grind the radish seeds in a mortar or coee mill. • Simmer the radish seeds, almond pits, ginger, and tangerine
peel in the stock for 1 hour. • Dice the shallots, radishes, and beets, and sauté them with the
mushrooms and garlic in sesame oil until tender, about 15
minutes. • Add the cabbage and stock, cover, and simmer 5–10 minutes
until the leaves are wilted. Serve. Decongest Moisture
Improves circulation and discharge of uids Especially
benecial for Spleen, Lung , and Kidney
1 oz. corn silk
½ oz. tangerine peel
¼ c. peel of fresh ginger
1 bunch parsley
1 oz. poria fungus
½ c. pearl barley
7–8 c. vegetable stock ( this page )
1½ c. asparagus
1½ c. celery
½ c. chopped parsley
• Place the corn silk, tangerine peel, ginger peel, and a bunch of
parsley in a muslin bag and simmer them in the stock along
with the poria and barley for 1 hour.• Diagonally slice the aspara gus and celery into bite-size pieces
and add them to the herb stew, simmering this an additional 15
minutes. • Remove the muslin bag. • Garnish with parsley and serve. Decongest Blood
Promotes circulation, reduces fatty accumulations, count eracts
constriction
Especially benecial for Liver, Heart
1 oz. white peony
½ oz. ligusticum rhz. 3 tsp. turmeric
5 medallions fresh ginger
7 c. vegetable or chicken stock ( this page –this page )
2 leeks (white and pale green portions only)
½ oz. saower
1 c. beets
2 c. eggplant chunks (1 globe or 2
Japanese eggplants)
½ c. rice wine
¼ c. rice vinegar
• Place all the herbs in a muslin bag, and simmer in the stock for
30 minutes.• Chop the leeks, peel and dice the beets, and cut the eggplant
into 1-inch chunks
• Add the beets, leeks, and eggplant, and continue to simmer for
15 minutes. • Add the rice wine and vinegar, simmer 5 more minutes, and
serve. INGREDIENTS TO  ELIMINATE  HEAT, COLD, W IND, AND  PHLEGM
The following are some suggested groupings of ingredients to
address specic conditions. You may devise your own recipes and
prepare these foods in one or more dierent dishes. Dispel Heat
Cools the body, reduces inammation, neutralizes toxins
Benets Heart, Liver, Lung, Small Intestine, Gallbladder, Large
Intestin e, and Bladder
2 burdock roots
1 daikon radish
1 c. tofu
1 c. mung bean sprouts
1 cucumber
Dispel Cold
Warms the body, stimulates circulation
Benets Spleen, Lung, Kidney, Stomach, Large Intestine
1 oz. fresh ginger
¼ oz. cardamom seeds (grated)1 oz. fresh coriander
1 c. mustard greens
½ c. chives
½ c. rice wine or vinegar
Dispel Wind
Soothes the nerves, relaxes the muscles, promotes perspiration
Benets Liver, Lung, Gallbladder
1. oz. Pueraria  root
½ oz. chrysanthemum owers, steeped
½ oz. peppermint or ¼ oz. rosemary leaves
2 whole scallions
1 c. celery
Dispel Phlegm
Helps expectoration and elimination of excess mucus
Benets Lung, Spleen, Stomach, Large Intestine, Gallbladder
½ oz. orange or tangerine peel (1 oz. fresh)
½ oz. apricot or almond seeds
1 fresh pear (diced)
1 c. daikon radish
2 inches fresh gingerRECIPES FOR THE  FIVE PHASES: SEASONS AND  CLIMATES
In winter Qi consol idates at the core, and in summer it disperses
toward the surface. In sprin g Qi mobilizes and begins to expand
outward, and in fall it begins  to coalesce and sink inward. Seasonal
recipes promote these processes, smoothing our transition from one
state to the next. Through the law of correspondence, the foods for
each season benet the Organ Network  associated with it. Spring recipes assist the Liver in moving and discharging Qi and
Blood . Summ er recipes help the Heart  to circulate Blood  and
eliminate Heat. Fall recipes aid the Lung in tightening the surface
(skin) and moistening the Qi, while winter recipes support the
Kidney  in storing, replenishing, and concentrating Essence . Recipes
that benet the Spleen  are good throughout the year, since it is the
job of the Spleen  to generate Qi and Blood  and harmonize the
interaction of all Organ Networks . Regardless of the season, foods that counteract Wind, Heat,
Dampness, Dryness , and Cold protect the body from sudden changes
in the weather. Spring and fall are usually associated with dramatic
variations in temperature, pressure, humidity, and wind, so cooking
with herbs like astragalus, white peony, dioscorea, and fresh ginger
improve the body’s resistan ce to Wind, Dampness , and Cold and
defend it against the acute, infectious illness that often occur at
these times. Even in the tropics, during the winter season, it is still
important to eat foods like dioscorea, lotus seed, and cornus, which
will help the Kidney  to consolidate Qi and Essence  but will notgenerate additional Heat and Dampness . The coolness of northern
regions, even in the summer, may require that warming herbs and
foods continue to be eaten in order to protect the body’s interior
from Cold and Dampness  and to ensure  sucient Qi and Essence  to
survive an even colder winter. Five-Phase Yin-Yang Correspondences
(see larger image)
The following  recipes sustain the Organ Networks  and buer
seasonal stress es. If you are unsure which one to try rst, start with
the recipe to supplement and harmonize Earth —it has a pleasant,
hardy taste and is a choice general tonic.Supplement and Harmonize  Earth
Spleen  congestion occurs when food and uids accumulate, causing
stagnation of Qi and Moisture . Foods that decongest Qi, promote
peristalsis, and eliminate Dampness  are needed. Spleen  depletion results from deciency  and stagnation of Qi,
persistent Dampness , and accumulation of Cold. Foods that tonify
and disperse Qi and eliminate Dampness  and Cold are required. Remedial principle: Tonify Qi and Moisture , disperse Moisture,
activate digestion
1 oz. astragalus root
1 oz. codonopsis root
1 oz. dioscorea rhizome
1 oz. lotus seeds
1 oz. poria curls
12 red dates, soaked and pitted
1 in. fresh ginger, chopped
7–8 c. vegetable or chicken stock ( this page –this page )
¼ c. uncooked white rice
2 carrots
1 yam
½ c. black or shiitake mushrooms (if dry, soaked), slivered
½ c. spinach• Place the astragalus and codonopsis in a muslin bag or tie them
in a bundle with string. Break the dioscorea into half-inch
pieces. • Place the muslin bag, dioscorea, the remaining herbs, and the
rice in the stock and simmer for 1 hour. • While the stock is simmering, dice the carrots and yam and cut
the spinach leaves into 1-inch sections. • Add the carrots, yam, and mushrooms to the herbal stew, and
simmer for 30 minutes. • Remove the muslin bag. Option: After the codonop sis has
cooked it can be removed from the muslin bag and cut into ¼-
inch lengths and added to the stew. • Add the spinach for 5 additional minutes, and serve. The following variations on the basic Earth  recipe substitutes
ingredients that more particularly address specic disharmonies. For Congested  Earth
1 oz. astragalus root
1 oz. lotus seeds
1 oz. poria curls
1 oz. white peony root
12 red dates, soaked and pitted
½ oz. dried tangerine or orange peel, soaked and slivered
7–8 c. vegetable stock
1 in. fresh ginger
1 c. radish
2 beets
½ c. black or shiitake mushrooms (if dry, soaked), slivered
½ c. brown rice
½ c. spinachFor Damp  Earth
2 oz. astragalus root
2 oz. poria curls
1 oz. corn silk (place in bag, along with astragalus)
1 oz. lotus seeds
12 red dates, soaked and pitted
1 in. fresh ginger
7–8 c. vegetable or chicken stock
2 carrots
½ c. turnip
½ c. black or shiitake mushrooms (if dry, soaked), slivered
½ c. chopped parsley or cilantro
½ c. pearl barley
For Dry  Earth
1 oz. polygonatum rhizome
1 oz. lotus seeds
1 oz. poria curls
12 red dates, soaked and pitted
1 in. fresh ginger
7–8 c. vegetable stock
½ c. uncooked white rice
2 carrots
2 zucchini
1 c. tofu
½ c. fresh basil
For Cold  EarthFollow the basic recipe, but
delete  mushrooms and spinach
add another inch of fresh ginger, ½ oz. cardamom, and ½ c. rice
wine
Supplement and Harmonize  Wood
Liver congestion occurs when Heat and Wind  plus stagnation of Qi
and Blood  persist . Foods that clear Heat, moisten Dryness , and
disperse Qi and Blood  resolve this congestion. Liver depletion occurs with deciency  of Blood  and Qi along with
stagnation of Blood  and Qi, requiring foods that nourish Qi and
Blood  and move Qi and Blood . Remedial principle: Tonify Qi and Blood , disperse Blood , dispel Heat;
½ oz. white peony root
1 oz. codonopsis root
¼ oz. carthamus owers
¼ oz. chrysanthemum owers
1 oz. lycii berries
12 red dates, soaked and pitted
2 bay leaves
6½ c. vegetable or chicken stock ( this page –this page )
1 leek (white and pale green portions only)
2 celery stalks1 c. eggplant
12 black or shiitake mushrooms (if dry, soaked), slivered
4 tbsp. sesame seeds
¼ c. pine nuts
1 tbsp. roasted sesame oil
¼ c. rice vinegar
1 tbsp. turmeric or ⅛ tsp. saron
• After soaking in boiling water to cover, chop the white peony
and codonopsis in bite-size pieces. Place the carthamus and
chrysanthemum owers and bay leaves in a muslin bag and set
aside. • Simme r the white peony, codonopsis, lycii, and red dates in the
stock for 1 hour. • While that is cooking, slice the leek and celery, and cut the
eggplant into cubes. • Add the vegetables and mushrooms to the stock, and simmer an
additional 30 minutes. • Toast the sesame seeds in a 350° oven for about 8–10 minutes
and the pine nuts for about 5 minutes. • Add the herbs in the bag, sesame seeds, pine nuts, sesame oil,
rice and vinegar, sesame oil, saron or turmeric, and simmer 5
minutes. Remove the bag and serve. For Blood Congestion
delete  lycii berries, vinegar, pine nuts, leek
add ¼ oz. ligusticum rhizome, ½ c. rice wine, 1 c. chives
For Qi Congestion
delete  codonopsis, eggplant, pine nutsadd ½ oz. dried tangerine peel (1 oz. fresh), 1 c. radish , ½ c.
uncooked brown rice (cook with herbs 1 hour), ½ oz. fresh ginger
For Heat
delete  vinegar, saron/turmeric, leek, eggplant, bay, pine nuts
add 2 beets, 1 c. tofu or tomato, ¼ oz. dried honeysuckle owers, 2
tsp. marjoram
For Wind
delete  vinegar, carthamus owers, leeks
add ¼ oz. peppermint or marjoram, 3 scallions
Supplement and Harmonize  Fire
Heart  congestion occurs when Heat and Dryness  cause Blood
stagnation and agitation of the Spirit  Cooling, moisturizing,
dispersing, and calming foods are indicated. Depletion of the Heart  results from deciency  of Qi and Blood  along
with stagnation of Blood  and restlessness of Spirit  Foods that nourish
the Blood  and Qi, activate circulation, and calm the Spirit  are
needed. Remedial princ iple: Tonify Qi, Moisture, Blood ; promote circulation
of Blood , clear Heat, soothe the Spirit
1 oz. codonopsis root
½ oz. carthamus owers2 oz. lotus seeds
1 oz. longan fruit
1 oz. lily bulbs
½ oz. lycii berries
6½ c. vegetable or chicken stock ( this page –this page )
1 c. beets
1 c. carrots
1 c. corn
1 tbsp. roasted sesame oil
3 tbsp. toasted coarsely ground sesame seeds
• Tie the codonopsis with string. Place the carthamus owers in a
bag and set aside. • Simmer all the herbs except for the carthamus in the stock for 1
hour. Remove the codonopsis, cool, cut into ¾-inch lengths,
and return to stew. • While the stew is simmering, cut the beets and carrots into
cubes, and if the corn is fresh, remove it from the cob. • Add the beets and carrots , and simmer for an additi onal 15
minutes. • Add the carthamus, corn, and sesame oil, and simme r for 5
minutes. • Serve, using the sesame seeds as a garnish. For Blood Stagnation
delete  longan, lily, beets
add 1 tbsp. turmeric, ¼ oz. ligusticum rhizome, 1 c. chives, 1
eggplant
For Heat
delete  longan fruit
add ½ oz. honeysuckle owers (place in bag and simmer 5 minutes)Supplement and Harmonize  Metal
Lung congestion occurs when Wind, Heat, and phlegm obstruct Qi. Foods that clear Wind, Heat, and phlegm, disperse Qi, and replenish
Moisture  are indicated. Depletion of the Lung occurs when Qi becomes decient  and Qi and
Moisture  become stagnant. Food that tonify Qi and disperse Moisture
and Qi are needed. Remedial princ iple: Tonify and disperse Qi and Moisture ; eliminate
Heat, Wind , and phlegm. 1 oz. astragalus
¼ oz. dried tangerine peel (½ oz. fresh)
1 oz. glehnia root
½ oz. American ginseng root
½ oz. almond or apricot seeds
¼ c. fresh ginger root, minced
5 c. vegetable or chicken stock ( this page –this page )
1 turnip
1 yam
1 fresh pear
6 scallions
½ c. uncooked white rice
• Place the astragalus and tangerine peel in a muslin bag.• Cover the glehnia and ginseng with boiling water, soak for 20
minutes, and cut into bite-size pieces. • Simmer the herbs in the stock for 1 hour. • Cut the turnip, yam, and pear into ½-inch cubes, and slice the
scallions. • Add the rice to the herbal stew, and simmer another 10 minutes. • Remove the muslin bag of astragalus and tangerine. • Add the turnip, yam, pear, and scallions, and place in a covered
casserole dish in a 400° oven for 15 minutes. • Remove the lid and cook for an additional 15 minutes. • Serve. For Heat
delete  ginger, scallions
add ½ oz. mint (1 oz. fresh)
For stagnation of  Moisture ( Phlegm )
delete  glehnia root, yams
add 1 oz. lily bulbs, 3 carrots
Supplement and Harmonize Water
Kidney  congestion occurs when Heat or Cold obstructs Moisture ,
leading to accumulation of Dampness . Foods that disperse Moisture
and purge Dampness  are used, combined with either warming or
cooling ingredients. Depletion of the Kidney  occurs when Essence  or vital warmth
becomes decient . Foods that replenish Essence  and warm the bodyare needed. Remedial principle: Tonify Qi and Essence ; disperse Moisture ;
eliminate Cold. ½ oz. dioscorea rhizome
1 lotus seeds
1 oz. poria fungus
1 lycii berries
½ oz. rehmannia
½ oz. cornus fruit
1 inch fresh ginger, minced
1 clove garlic, minced
½ c. chopped cilantro or parsley
½ c. kidney beans
2 tbsp. ground pasilla chili (sweet)
1 tsp ground chili negro (hot)
6. c. vegetable or chicken stock or water
1 c. string beans
½ c. roasted peanuts
1 tsp. salt
• Break the dioscorea into ½-inch pieces. • Simmer all the herbs (excep t the cilantro or parsley), the kidney
beans, chili, and garlic in the stock or water for 1½ hour. • While this is cooking, diago nally cut the string beans and roast
the peanuts in a 350° oven for 10 minutes. • Add the string beans and peanuts, and cook for another 15
minutes. • Add the cilantro or parsley and salt to taste.For congestion of  Moisture
delete  lotus seeds, lycii, peanuts, salt
add 1 oz. corn silk (place in muslin bag), 1 c. sliced celery
For Cold
delete  ginger peel
add 1 tsp grated cardamom, 1 tsp. grated dry ginger
HERBAL BREADS AND  CAKES
To demonstrate the versatility of herbal cuisine, we ground a few
nourishing herbs into powder and used them like our. These
included millet, poria, diosc orea, and lotus seeds, which can be
ground into our in a food mill, if not available in powd ered form. After a hardy Chinese herba l soup, wholesome baked goods are a
treat. Preparing the recipes in this chapter has been a wonderful
adventure: tasting them, making adjustments, and lookin g forward
to a time when  Chinese herbal cooking gains wide popula rity in the
West. We hope that you will be moved to re-create and embellish
these recipes as well as follow them. None of these baked desserts use wheat our. Minimal sugar is
used, lecithin is substituted  for oil and gluten, and oat bran is
sometimes included. Except for eggs and coconuts, these recipes are
very low in saturated fats and cholesterol. And they taste delicious! Pineapple and Coconut Lotus Cake:
Remedial principle: Supplement Qi, Moisture , and Blood . 1 c. lotus seed our
1 c. corn meal our
1 c. millet our2 ripe bananas
1½ c. coconut milk (28 oz.) ½ c. lycii berries
1 c. raisins
½ fresh pineapple or 8 oz. canned
1 cup shredded coconut (optional)
• Combine the ours. • Puree the banana and coconut milk in a blender, and stir this
into the our mixture. • Add the lycii, raisins, chopped pineapple, and shredded coconut. • Bake in two well-greased cake tins at 350° for 50–60 minutes or
until done (toothpick test). Gingerbread
Remedial principle: Warm and supplement Qi. 1 c. millet our
½ c. dioscorea our
¼ c. lotus seed our
¼ c. poria our
2 tsp. baking powder
2 tsp. cinnamon
¼ tsp. cloves (powdered)
1 c. oat bran
¼ c. lecithin (granulated)
½ c. orange juice
3 tbsp. fresh ginger, minced
5 eggs, separated (3 yolks, 5 whites)
1 c. molasses• Combine and sift the millet, dioscorea, lotus seed, and poria
ours with baking powder, cinnamon, and cloves. • Mix in the oat bran and granulated lecithin. • Puree the orange juice and ginger in a blender. • Separate the eggs, mixing the yolks with the molasses and the
ginger-orange paste. • Fold the dry ingredients into the wet (except the egg whites). • Beat the egg whites until sti but not dry, and gently fold them
into the batter. • Bake in well-greased bread tin for about 45–60 minu tes in a
preheated 350° oven until done. Date-Walnut Loaf
Remedial principle: Supplement Qi and Blood . 1 c. millet our
½ c. dioscorea our
¼ c. poria our
¼ c. lotus seed our
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
½ c. oat bran¼ c. granulated lecithin
¼ c. raw sugar
3 eggs
1 c. orange juice
1 tsp vanilla
1 c. chopped dates
½ c. chopped walnuts
• Sift the millet, dioscorea, poria, and lotus ours with the baking
powder, cinnamon, and nutmeg. Mix in the oat bran,
granulated lecithin, and sugar. • Beat the eggs and combine them with the orange juice and
vanilla. • Lightly fold the wet ingredients into the dry, and then fold in
the walnuts and dates. • Bake in a greased loaf pan in a preheated 325° oven for 45–60
minutes until done. Lycii-Walnut Honey Spirals
Remedial principle: Supplement Blood  and Moisture . 1½ c. millet our
¾ c. dioscorea our
½ c. lotus seed our
½ c. poria our
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cloves
½ c. oat bran4 oz. lycii berries
⅛ c. orange juice
¾ c. walnuts
1 c. honey
2 tbsp. liquid lecithin
1 grated orange rind
• Sift the millet, dioscorea, lotus, and poria ours with the baking
powder, cinnamon, nutmeg, and cloves. Mix in the oat bran. • Rinse the lycii berries in hot water, drain, and puree them with
the orange juice. • Chop the walnuts to a crumbly consistency in a blender. • Warm the honey for about 4 min. over a low ame to liquefy
(until it reache s a watery consistency), remove from the heat,
and add the lecithin. • Gradually add the dry ingredients to the honey mixture in parts,
stirring and mixing until a soft dough is formed. • Roll out the dough on a board sprinkled with our into a
rectangle about 74-inch thick. • Spread the lycii-orange juice paste evenly on the dough, then
sprinkle with crumbled walnuts and grated orange rind. • Roll the dough into a log and carefully place on a greased
cookie sheet. • Bake in a preheated 350° oven for 20 minutes, remove from the
oven, let cool for 10 minutes, and cut into serving slices. • For crispier spirals, cut the log into ½-inch slices before baking
and place them evenly spaced on a greased cookie sheet. Oat Bran Lycii Muns
Remedial principle: Supplement and circulate Blood .½ c. millet our
½ c. lotus seed our
½ c. poria our
1¼ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
⅔ c. oat bran
1 egg
¼ c. liquid lecithin
½ c. honey
1¼ c. buttermilk
¾ c. lycii berries
• Sift the mille t, lotus, and poria ours with the baking powder,
baking soda, and salt. Mix in the oat bran. • Beat the egg and mix it with the lecithin, honey, and buttermilk. • Soak the lycii berries in hot water for 5 minutes and drain. • Fold the wet and dry ingre dients together along with the lycii
berries until the our is moistened. • Bake in a greased mun pan in a preheated 400° oven for about
20 minutes. CONGEES AND  SOUPS FOR  COMMON  AILMENTS
PREPARING  CONGEE
Congee is a gruel or porridge made from grains. The grain is
simmered one to two hours  in a ratio of ½-cup grain to 8 cups
liquid. Rice and barley are most often used, although millet or
buckwheat may be substitu ted. In China a simple rice congee is
commonly served for breakfast with slivered ginger and scallions asa garnish. Because it is easy to digest, congee is a particularly good
vehicle for delivering nutrients and medicine to people who are
weak or frail. Any of the herbs listed in the categories of
supplementing or decongesting Qi, Moisture , and Blood  can be used,
along with appropriate foods  to prepare a congee targete d toward a
particular therapeutic goal. Below are a few simple recipes that can
serve as examples. A condiment sauce composed of 2 tbsp. rice
wine, 1 tbsp. soy sauce, and 1 tsp. sesame oil is particula rly tasty in
some of the bland congees. Robust Health for Babies, Kids, and Seniors
In China, dioscorea is often the rst food fed to infants because it is
highly nourish ing, of special benet to the Spleen, Stomach, Lung,
and Kidney , and quite easy to digest . Dioscorea is a tuberous
rhizome of a Chinese yam that translates from Mandarin  to English
as “mountain medicine.” This herbal meal has a mildly sweet tasteand is therefor e appealing to children or adults who have sensitive
digestion or are feeling weak. 1 oz. dioscorea rhizome
1 oz. poria fungus
1 oz. lotus seeds
1 carrot or yam, peeled and cut in cubes
½ c. white rice
8 c. vegetable or chicken stock ( this page –this page )
1 pinch sea salt
• Break the dioscorea into small pieces. • Simmer all the ingredients for 2–3 hours until the diosco rea and
lotus seeds are quite soft. • For infants, this mixture can be pureed in a blender and given
1–3 times a day. Warming Congee on a Cold Winter Da y
1 oz. astragalus root
1 in. fresh ginger, minced
½ tsp. powdered ginger
2 tsp. cinnamon (powdered)
1 tsp. cardamom seed (powdered)
12 black dates, soaked and pitted
2 carrots, peeled and diced
¾ c. millet
8 c. water, milk, or stock
• Place the astragalus in a bag or tie with string. • Toast the millet in the oven or in a pan until the yellow turns to
light brown.• Simmer the ingredients for 1–2 hours, until desired consistency
is reached, remove astragalus, and serve with a dash of
cinnamon as a garnish. Building Stamina and Resistance
2 oz. astragalus root
1 oz. codonopsis root
1 oz. pueraria root
1 oz. lotus seeds
8 shiitake or black mushrooms (if dry, soaked), slivered
3 cloves garlic, minced
½ c. white rice
8 c. vegetable or chicken stock ( this page –this page )
1 carrot, peeled and diced
• Place the astragalus in a bag or tie with string. Cover the
codonopsis and pueraria with boiling water for 20 minutes and
cut into ¼-inch lengths. • Simmer all the ingredients except the carrot for 60–90 minutes. • Add the carrot for 12 minutes, remove the astragalus, and serve. DEBILITY AND  COMPROMISED  IMMUNITY
People who feel debilitated and weary from serious illnesses (such
as AIDS or chronic viral fatigue syndrome) or from chemotherapyoften face compromised immune function. In Chinese medicine this
reects a profound degeneration of Essence , the root of Qi and Blood ,
stored in the Kidney . The wasting of the body that can characterize
these illnesses is a sign of the withering of internal resources. Countering this trend depends upon strengthening the Kidney  and
Spleen , restoring Essence , and generating Qi. A recipe that is easy to
digest, highly nourishing, and restorative is this immune-enhancing
soup. For those who want to maintain their strength, this soup is
equally appropriate because it tonies Qi and Blood , accomplishing
the goal of fu zheng  therapy, which means to fortify (fu) the
constitution ( zheng ). 1 oz. astragalus root
1 oz. codonopsis root
½ oz. tangerine peel
1 oz. polygonatum rhizome
1 oz. poria fungus
1 oz. lycii berries
12 red dates, soaked and pitted
6 black or shiitake mushrooms (if dry, soaked), slivered
½ c. loose seaweed (nori, hijiki, kombu)
7–8 c. vegetable or chicken stock ( this page –this page )
2 yams
1 leek (white and pale green portions only)
5 scallions
• Place the astragalus, codon opsis, and orange peel in a muslin
bag. Cut the polygonatum into 1-inch strips. • Simme r all the herbs, mushrooms, and seaweed in the stock for
1 hour.• While this cooks, cut the yams into 1-inch cubes, slice the leeks,
and add them to the stock for an additional 25 minutes. • Add slivered scallions for the last 3 minutes and serve. Astragalus, codonopsis, poria, seaweed, and shiitake mushrooms
contain immu ne-enhancing, adaptogenic compounds known as
saponins, glycosides, and polysaccharides. Including ⅓ c. white rice
in the soup thickens the broth, making it even more nutritive, or
rice may be served as a side dish. Consistency of the meal depends
on the preference of the diners. It is important that food be
appetizing, and some people enjoy a thick porridgelike gruel,
nding it easy to eat, while others prefer a clear broth with discrete,
chewy vegetab les. These recipes can be varied according to this sort
of preference. COMMON  COLD
During the course of a cold or u, we experience changing
conditions from mild snies and sore throat to an entrenched,
enervating cough, trailing o to a dull, lingering malaise. Appropriate medicinal foods may help to abort the sickness or
hasten its demise by reinforcing our powers of recovery. The rst stage of a cold (with slight fever, chills, aching, scratchy
throat, and stuness) is an invasion of Wind  with either Cold or
Heat, depending on whether chills or fever predominate. Herbal
food should dispel Wind, increase surface circulation, and support
Qi. The following broth will warm the body, promote perspiration,
and supplement the defensive Qi. 2 oz. pueraria root
5 c. vegetable or chicken stock ( this page –this page )
2 inches fresh ginger, minced
2 celery stalks, diced
½ c. chopped parsley5 scallions, slivered
1 c. cooked wheat or rice noodles
• Cut the pueraria into ½-inch lengths. • Simmer the pueraria and ginger in the stock for 45 minutes. • Add the celery and simmer for another 10 minutes. • Add the parsley, scallions, and noodles for a nal 3 minutes,
and serve. The following cooling broth reduces fever, promotes perspiration,
soothes and moistens the throat, and supplements the defensive Qi. 1 oz. pueraria root
1 burdock root
5 c. vegetable or chicken stock ( this page –this page )
2 tsp. miso
1 c. bean noodles or sprouts
1 oz. honeysuckle owers
¼ tsp. white pepper
1 c. chard
• Cut the puera ria and burdock into bite-size lengths and simmer
them for 45 minutes in the stock. • Add the chard, miso, noodles, or sprouts and simme r for 5
minutes. Place the honeysuckle in a muslin bag and steep  it for
5 minutes, remove the bag, add the pepper, and serve.COUGH
If the illness progresses to a deeper stage in which cough is
predominant, then food and herbs should decongest phlegm and
replenish Qi and Moisture . 1 oz. glehnia root
1 oz. lily bulbs
½ orange peel
2 in. fresh ginger, minced
5 c. vegetable or chicken stock ( this page –this page )
2 pears, cut in cubes
• Cut the glehnia into ½-inch lengths. Simmer it in the stock
along with the lily bulbs, orange peel, and ginger for 45
minutes. • Add the pears and simmer for another 15 minutes, remove the
orange peel, and serve. Where there is profuse phlegm, add ½ oz. each of platycodon and
apricot kernels . If the phlegm is dry or sticky, delete the orange
peel. RECOVERY
In the recovery stage people often feel weak and weary, with
lingering cough or headache. This is because the body’s resources of
Qi and Moisture  have been temporarily depleted. The following
recipe replenishes Qi and Moisture  while eliminating the last
remnants of Wind and phlegm. 1 oz. pueraria root
1 oz. polygonatum rhizome
1 oz. lotus seeds12 red dates
½ oz. orange peel
1 in. fresh ginger, minced
These herbs can be combined with:
5 scallions, sliced
3 carrots, cubed
2 celery stalks, diced or substitute 2–3 diced pears for the
vegetables
⅓ c. white rice
8 c. vegetable or chicken stock ( this page –this page ), or water
• Slice the pueraria, polygonatum, and orange peel into small
pieces. • Simmer all the ingredients except the vegetables or pears for 2–
3 hours. • Add the vegetables or pears for the last 20 minutes and serve. WOMAN ’S CYCLE
A woman’s menstrual cycle is another example of a progression of
bodily events that invites particular strategies at dierent stages. The premenstr ual phase is characterized by a buildup of Qi and
Blood  in preparation for conception. This temporary surplus
increases susceptibility to problems of congestion such as swollen
breasts, abdom inal distensio n, increased water retentio n, erratic
moods, and disruption of mental clarity and focus. Food becomes an
ally or adversary at this time because of unusual appetites or
cravings. Assuming pregnancy has not occurred, the goal is to
activate Qi and encourage the downward ow of Moisture  and Blood . 1 oz. corn silk
½ c. fresh ginger peel1 oz. white peony root
½ oz. ligusticum rhizome
½ c. pearl barley
6 c. vegetable or chicken stock ( this page –this page )
1 c. chopped parsley
1 c. radish, diced
1 leek (white and pale green portions), sliced
1 carrot, sliced
¼ c. sweet vinegar
• Place the corn silk and ginger in a muslin bag. • Simmer all the herbs along with the pearl barley in the stock for
1 hour. • Add the vegetables and simmer an additional 15 minutes,
remove the muslin bag, add the vinegar, and serve. During the menstrual period, the predominant activity is
discharge, often accompanied by feelings of fatigue, chilliness, and
vulnerability. The following recipe promotes the release of Blood
and Moisture  from the breasts, uterus, bowels, and bladder, while
preserving the Qi and Essence  of the Kidney, Liver , and Spleen . 1 oz. carthamus owers
1 oz. ligusticum rhizome
1 oz. lotus seeds
1 oz. poria fungus
12 red dates, soaked and pitted
2 in. ginger, minced
7 c. vegetable or chicken stock ( this page –this page )
½ c. aduki beans
8 black or shiitake mushrooms (if dry, soaked), slivered2 beets, cut in cubes
1 eggplant, diced
• Place the carthamus in a muslin bag and set aside. Simmer all
the other herbs along with the aduki beans in the stock  for 1
hour. • Add the muslin bag of carthamus, the mushrooms, beets, and
eggplant, and simmer another 20 minutes. Remove the muslin
bag and serve. With painful cramps, soreness of the back and loins, or dark clotted
blood:
delete  lotus seeds and beans
add ½ oz. corydalis, 1 tbsp. turmeric
After the ow, to restore Blood  and Essence  and invigorate the
internal organs, use
1 oz. dioscorea rhizome
1 oz. rehmannia
2 oz. lycii berries
1 oz. lotus seeds
12 red dates, soaked and pitted
7 c. chicken or marrow bone stock
1 yam, diced
5 black or shiitake mushrooms (if dry, soaked), slivered
¼ c. rice wine
• Break the dioscorea into small pieces and simmer it along with
the rehmannia, lycii, and lotus seeds for 1 hour.• Add the dates , yam, and mushrooms, and simmer for another 20
minutes. Add the rice wine and serve. The above recipe is also appropriate for a postpartum mother. During pregnancy, this recipe nourishes the fetus, strengthens the
uterus, and combats morning sickness:
1 oz. dioscorea rhizome
¼ oz. tangerine peel
1 oz. lotus seeds
12 red dates, soaked and pitted
1½ in. fresh ginger, minced
7 c. vegetable or chicken stock ( this page –this page )
2 yams, diced
1 c. radish, * diced
1 c. spinach, chopped
1 tsp. roasted sesame oil
• Break the dioscorea into small pieces, and slice the tangerine
peel into slivers. • Simmer the herbs for 1 hour. • Add the yams and radish, and simmer for another 20 minutes. • Add the spinach and sesame oil for 5 minutes, and serve. WEIGHT AND  CHOLESTEROL  MANAGEMENT
To reduce weight and cholest erol levels, it is as important  to avoid a
diet high in fat, salt, sugar, and rened carbohydrates as it is to
incorporate fresh, whole foods high in ber, lean protein, and
complex carbohydrates. This Western wisdom is a sensible
beginning. Yet it is dicult for many to resist drastic measures like
liquid diets and fasting in pursuit of quick, dramatic change. According to Chinese medicine, these extreme tactics can bedamaging to the Spleen . Repeated dietary “terrorism ” can make it
even more dicult to regulate body weight. Long-term strategy incorporates Yin-Yang  thinking—matching
your individual pattern with particular foods and styles of
preparation. Gradual shifts in food eating patterns enable the body
to integrate change and maintain stability. Determining whether
you are Cold or Hot, Wet or Dry, congested or depleted, is the next
step after giving up unhealthy foods and habits. Medicinal foods tune the body, providing metabolic eciency and
power without extra mass. An herbal food solution for weight
management improves assimilation and elimination and
supplements Qi and Blood . The following are nutritive herbs that
eliminate congested uids, break down fats and proteins, and
lubricate and activate the intestines. Astragalus and corn silk
supplement Qi and eliminate uids. All these ingredients can be
brewed as a beverage or cooked in soup and combined with other
foods. 2 oz. astragalus root
2 oz. poria fungus
½ oz. black fungus, crumbled, soaked, and drained
12 red dates, soaked and pitted
1½ in. fresh ginger, minced
½ c. barley
7 c. vegetable or chicken stock ( this page –this page )
3 celery stalks, diced
3 beets, sliced in lengths
8 black or shiitake mushrooms (if dry, soaked), slivered
3 cloves garlic, minced
½ c. chopped parsley
• Place the astragalus in a muslin bag or tie it with string. • Simmer the herbs with the barley for 1 hour in the stock.• Add the celery, beets, mushrooms, and garlic to the stock and
simmer for another 20 minutes. Remove the astragalus. • Add the parsley, simmer for 3 minutes and serve. Instead of fasting, eat 2–4 cups a day for several days or more. This is nutritiv e as well as supportive of weight loss and cholesterol
reduction. *1–2 tbsp. of the juice of fresh radish is an antidote to the nausea, acidity, and
regurgitation associated with morning sickness. OceanofPDF.comA FTERWORD
Individuality is inseparable from community  … for in the Taoist
view there really is no obdurately external world. My inside
arises mutually with my outside, and though the two may dier
they cannot be separated. Alan Watts                        
Tao: The Watercourse Way
If I am not for myself, who will be for me? If I am for myself
alone, what am I? If not now, when? Rabbi Hillel                
Ethics of the Ancestors
THE PARA DIGM OF CHINESE MEDICINE ENGAGES US BECAUSE OF OUR DIScomfort
with “the way things are,” socially as well as personall y. We face
environmental, political, economic, and health crises that are
challenging our core perceptions, values, and beliefs. We realize that cigarettes and alcohol cause major health
problems, an accident in Chernobyl impacts on dairy  farms in
Norway, pesticides sprayed on grapes injure the children of
farmworkers, military aid to El Salvador encourages the violation of
human rights;, eliminating steamy rain forests alters the
temperature of the entire planet, and toxic chemicals dumped
upstream poison the people downriver. But our ability to deal with
these problems is handicapped by maintaining a worldview that
ignores what we know. We name isolated problems, reducing whole
puzzles to segregated pieces, ignoring the relationships between the
bits. We worship nouns (things in and of themselves) and snub verbs
(process).That fty million children are at risk of perishing in this decade
from lack of food and medicine could be remedied. That one in six
children live in poverty in the United States, the wealthiest country
in the world, could be amended. That missiles that deliver nuclear
arms are designated “peacekeepers” deserves serious questioning. Our priorities (values) and our conceptual models (paradigms) are
ailing. Confronted with the dangers of war, destruction of the Earth,
and inhuman practices towar d each other, we have global as well as
personal healing on our minds. Chinese medicine represents the
remembering of a world made in a dierent image. Today, as civilization escalates in complexity, our daily lives are
compartmentalized. We are mandated to keep our emotions under
cover at work and trained from an early age to keep our bodies
hushed. Our spiritual lives are often preempted by the urgency of
economic survival. Isolated from a community of support, families
no longer run households or raise children collectively. Many
fathers do not live in the same home as mothers, and many do not
share in the life of their children. The meaning of family and
community has become elusive, its integument fragile. We are readily herded into compliance, discouraged from drawing
the road maps to guide ourse lves toward the cooperative  pursuit of
fundamental change. Educat ion focuses upon teaching children to
accept, compete, and conform rather than question, collaborate, and
invent—as young people we do not receive enough practice in
nding our own voice or testing the merit of what stands as given. By choosing between mutually exclusive either- or options, we
splinter our world into winners and losers, masters and slaves,
superiors and inferiors, haves and have-nots. Such hierarchical
divisions are reinforced by a self-serving morality. We choose
between what’ s good for my mind or body, me or you, my busin ess
or the environment, my national security or yours, means and ends,
swaggering and swearing to defend what we arbitrarily decree as
the righteous side of this tissue-paper wall. Rather than honoring
our gender and ethnic dierences with mutual respect, we confuse
equal opportu nity with homogeneity, crushing our diversity and
imposing upon ourselves the banality of a mass monoculture.Instead of perceiving the world as a living organism, we see it as a
machine that exists for our short-term prot and conven ience. We
experience ourselves as cogs in the machine rather than cells in a
breathing organism. Instead of recognizing the interdependence of
all living creatures and pursu ing partnerships, we set up institutions
whereby one species, race, or nation overcomes and dominates
another. This fragmenta tion in our outer world is echoed in our inner life,
by how we experience ourselves. We lack interpretive systems that
connect our deepest aspiratio ns with our personalities and the shape
and performance of our bodies. We lack a language for appreciating
our physical, emotional, and spiritual life as one seamless,
uninterrupted story. Specialists have been trained to handle our
discrete parts, but no one is there to help us grapple with and grasp
the relationships between them. Feelings of being disconnect ed exist inside us, between us, and
above us, as human beings in relation to the cosmos. Over the last
centuries we have ruptured our felt connection with Nature—
Heaven and Earth—depriving ourselves of the sense of belonging we
once held sacred. At another time, as part of another cosmology, we
knew that our personal destiny was not unrelated to the dancing of
clouds, the singing of wind, the eternal tumult of ocean waves, the
grandeur of chestnut boughs stretching toward the light. Out of the absolute ssure between self and other is born the
problem: other becomes Nature; women; children; people of color. As genders, nations, and cultures we exist in dynamic tension and
sensitive ecological balance. If we were to fully digest this
knowledge, we would recognize that to harm another is to damage
ourselves and to abuse ourselves is to injure another. Following this
logic, it is no more tolerable to subjugate and exploit others than it
is to hold hostage that within us that struggles for its voice. If we
dene freedom  as integrity of relationship, then self would be
understood as relatio nship, not as singular entity, and freedom
would exist only for us, not merely for me. It is becoming evident that our well-being is contingent upon
healthy global conditions: we can be only partially free of disease aslong as we ignore or neglect the health of our comm unity; our
freedom is incomplete as long as our privilege is depend ent on the
privation or domination of our neighbors; we are only partly
nonviolent as long as we permit others to make war in our name;
we cannot be good parents until all of our children have the family,
food, and skills they need in order to thrive; and we are only
semiprotectors of our enviro nment as long as we benet from a
world econom y that ravages the Earth. How can we address
problems until we can name them? Medicine not only denes health and disease, but also make
implicit assum ptions about what life is and what it is to be human. As such, it occupies a position of great power. In our view, Chinese
medicine is not a replaceme nt for Western medicine, but another
window through which we can view ourselves, take stock of our
personal and global situations, and use its insights to prompt a
revolution in priorities, strategies, and choices. Once we recognize and assume the interconnectedness of all
things, how we shape our process of inquiry alters. The relevant
question becomes: How is the relationship working? The lens of our
intelligence, like that of the eye, is pliable: we can shift our focus
from the relationship between Spleen  and Liver, Blood  and Qi, resting
and doing, ingesting and eliminating, speaking and listening, citizen
and government, consumer and producer, student and teacher. Cooperation and partnership are qualities of productiv e, healthy
relationship. This means that in the body the Liver must be
reeducated when and if it dominates the Spleen , the Spleen  in turn
must not tyrannize the Kidney , and the Kidney  cannot bully the
Heart . Poor relationships create patterns of disharmony. Ambition
(Wood ) cannot be permitted to overcome compassion (Earth ),
sympathy (Earth ) must not obstruct our vision (Water ), and the
relentless pursuit of knowledge (Water ) must not altogether exclude
our innocent sense of wonde r and joy (Fire). Dysfunctional families
beget wounded children—soggy Wood  cannot make Fire burn bright. Chinese medical thinking integrates medicine, whose aim is to
heal the body and mind, with philosophy, whose purpose is to guide
us in living. The test of our health becomes the measure of ourcapacity to realize ourselves as cooperative , connected links in a
fundamental chain of being who seek to serve each other and our
world and not merely act as political conquerors or technological
consumers of it. Health, like freedom, is not a passive commodity to
be delivered or purchased, but an ongoing active process, a striving
for coherence. It is about navigating our ship at sea, not about
reaching port as a nite and nal destination. Health is no more the
mere absence of disease than freedom is the absence of interference
—both involve identifying and surmounting obstacles. The primal language of Yin-Yang  and Five Phases  knits together
the threads of our personal, social, and transcendent experience. The momentum of transformation is inevitable and inexorable. What
exists gives way to what comes after through a labor of striving and
contending. Our purpose in this process is to become, to change,
and to become again—to organize, disorganize, and reorganize. We
cannot resist this cellular impulse, but we can participate with
greater awareness, appropriately exercising our will (Water ),
determination (Wood ), passion (Fire), generosity (Earth ), and
discipline (Metal ). The mission of Chinese medicine is to evoke,
provoke, and steer change. Western either- or thinking prompts us to conceive of illness
within a narrow logic that fails us by its lack of breadth. We blame
the victim by asserting that people cause their own sickness; hence,
with a positive attitude, they can make themselves well. So if they
don’t, it’s their own fault. Or we assume ailments are statistical
probabilities that befall people like the weather, something over
which they have no control. Or patients pay doctors to tell them
what’s wrong and x it; so if they’re not better, it’s the doctors who
have failed. Illness becomes the punishment one always suspected,
or an undeserved curse, or a result of professional incompetence. Sometimes illness can be overcome, sometimes there is no way to
make it vanish , and sometimes it is a tough coach and tutor, towing
us along  our path. We create our life and are created by it. We make
our sickness and are shaped by it. We exert our intention and will to
struggle against our maladies, and we are at their mercy , our nal
task being to capitulate gracefully to the eventual process of decay.Our illness confronts us with an existential demand: to ght with
righteous indignation against the unacceptable and to open with
glad acceptance to the inevitable—only by embodying this tension
can we reach the limits of what is possible. Simultaneously we must
reject the complacency of the status quo and the despair that
accompanies our dissatisfaction with it. We must refuse  to accept
what is for the sake of what could be, yet be able to embrace what
exists, as it is, in order to transform and reclaim it. We are a bundle
of contradictions, not governable by a simple morality or easy
answers. We hope that this book prompts the disassembling of former
views, frames new perspectives with which problems can be
dened, and proposes some alternative strategies. Change begins
with radical questioning and proceeds with unavoidable turbulence. Introducing yet another set of criteria by which to evaluate our
behavior, our diet, our daily  regime, is altogether unsettling. One
person, after reading the chapter on food, said, “Now I don’t know
what to eat.” Then he began experimenting with recipes, tasting
how dierent herbs and foods made him feel. Puzzlement itself can
initiate a compelling inner dialogue, an adventurous exploration,
coercing us to listen to the body’s expression and attend to the
mind’s reverbe ration. This is useful practice, for we probably need
to question the big systems  as well as the little ones. Instead of
patching the world, we may need to remake it. Learning to be self-
reective, self-critical, and self-aware is just the kind of process
avoided when we look entire ly outside ourselves, to the “experts” to
tackle our problems on our behalf yet without our participation. To accept who we are, we need to know ourselves. Self-
recognition within the langu age of Five Phases  can be agonizing as
well as rewarding, and there is sometimes great resistance. It
remains a struggle for me to feel that embodying the qualities of
Earth  is as virtuous  as if I were more like my father, a Wood  type. Our culture extols his urgent ambition, his sense of purpose and
achievement. Unlike Earth , he is lled with self-condence—he
knows he’s right. Earth  is self-doubting and ambivalent, seeing
excellence everywhere before itself. The tiger stalks its prey withoutdistraction, while the chameleon changes colors to melt into rock,
sand, or moss. Earth  is far from single-minded, easily diverted by
contesting interests, tempted to go where need demands. Earth
prefers to take care of people , out of the limelight, to just be there,
supportive without recompense or outright recognition. Before
acquiring the Five-Phase  vocabulary, I believed that to fully evolve
would mean to become more like Wood , tting better within
American culture: to rise heroically to challenges, be willing to
compete and win a place in the sun, and single-mindedly pursue
well-dened goals. It was a revelation to discover that I could aspire
to become a more developed Earth  type— I could identify my own
talents rather than always come up short by measuring myself
against someone else’s standards. One of my friends is a midw ife. She burns with the warmth of
Fire. She struts onto center stage like a peacock, without timidity or
self-consciousness, reaching toward excitement like a moth to ame. It is precisely the intense intimacy of birth, the thrilling stimulus of
it, that keeps her up night after night, year after year. She likes
short, potent experience—total immersion, climax, and then, like a
hummingbird, she’s on to the next blossom. Earth  is less excited  or exciting than Fire, less creative than Water ,
less logical than Metal , and less energetic and driven than Wood .
_OceanofPDF.com_Between_Heaven_and_Earth_-_Harriet_Beinfield.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Do you show  signs of congestion or depletion or both. What
combination of traits and signs characterize you. The following
chart is designed to aid you in making these determinations. Patterns of Dysfunction
YinYang
(For further self-assessment, refer back to self-evaluation charts on
depleted or congested Qi, Moisture, and Blood  in chapter 14, on this
page. )Basic Strategies
Once you have determined your condition, you can work out a
strategy and means of implementation. The basic strategies are
for Heat, cool
for Dampness, dry
for deciency, ll
for congestion, empty
for tension, relax
for slackness, tighten
Food Nature and Food Preparation Spectrum
You will also need to consider which foods are generally  cooling or
warming. For example, if your condition is more Yin according to
the “Patterns of Dysfunction” chart, you will want to emphasize the
more Yang (or warming) foods listed in “Properties of Food” on the
pages that follow. The method of preparation also aects the
warming and cooling eects of foods in the body. Properties of FoodYin: cooling; moisturizing; decongesting; relaxing
Yang: warming; drying; supplementing; stimulating
Supplementing Qi:  bland, sweet, starchy foods
(see larger image)
Supplementing Moisture:  sweet, bland, sour, juicy foods(see larger image)
Supplementing Blood (Essence):  sweet, sour, astringent foods(see larger image)
Decongesting Qi:  spicy, bitter, salty foods(see larger image)
Decongesting Moisture:  bitter, bland, salty foods(see larger image)
Decongesting Blood:  spicy, sour, and bitter foods(see larger image)
Specic recipes harmonize Qi, Moisture, and Blood  as well as
inuence each of the Organ Networks. The remainder of this chapter
will be devoted to enumera ting a selection of herbal food recipes
that can be easily prepared with edible herbs and commonly
available foods. LEARNING  HERBAL CUISINE
The idea of cooking with herbs is centuries old but fairly new to
most Americans. Just as many people wonder how acupuncturefeels, they want to know how herbal food tastes. Just as they want
to know if the needles work, they want to know what eating these
foods will do for them. The most accurate assessment will come
from your own experience, but here are some general principles. Foods that supplement Qi, like yams and astragalus, have a sweet,
bland avor and will energize and build resistance to colds and us. Foods that supplement Moisture, like polygona tum and pears, tend
to be sweet and juicy and help the body generate vital uids and
lubricate tissue. Foods that nourish the Blood  and Essence, like
eggplant and rehmannia, help to build and repair tissue and taste
rich, sweet, bitter, or tart. A sense of adventure and access to the ingredients are all that is
needed to eat herbal cuisine. The Chinese herbs listed in this chapter
can be acquired either from your local Chinatown herb shop or by
mail order. Even before you use the herbs, you can begin to apply
the principles of Chinese food therapy. Ask yourself what your body
wants to eat, how it needs to be nourished, what foods you ought to
avoid, and how your daily habits could be modied to remedy
patterns of disharmony and reinforce your body’s integrity. In
addition to carefully noting your own physical responses to food,
refer to the charts on this page–this page to help you identify
patterns of disharmony and which foods could be benecial. Become sensiti ve to your responses to a meal—both the ingredients
used and the methods of preparation. We have seen people with Damp, Cold Spleens  miraculously
improve when  they stop eating raw fruits, raw vegetables, and cold,
sticky dairy products and switch instead to a diet of cooked foods. People with Hot, congested Spleens  feel better when they eat lots of
ber-rich vegetables and avoid fried and spicy foods. Herbal
supplementation can be especially benecial to people who have
been adhering  to a strict vegetarian diet or who nd they have
cravings for salt, fat, coee,  alcohol, or sugar. Herbal cuisine can
prevent disharmonies from becoming symptoms and sicknesses—it
can be healing and keep us healthy as well. If you are unsure of your dietary needs, try a variety of these
recipes. Unless a recipe makes you feel ill, you can assume that it’sgood for you. If you want to build your strength, rotate the
supplement Qi, Moisture, and Blood  recipes along with those that
harmonize  the Five Phases, sampling each one. COOKING  TIPS
Cooking is a matter of trusting your own sensibilities. …  A
cook’s mind is supple and exible enough to do justice to the
beauty and particularity of fruits and vegetables and is always
ready to warm to the task. There is a lot to think about and a
lot to get done, but to be ecient does not mean to be hurried,
and to be unhu rried does not mean to sit in a lawn chair. Take
the time to give each task its due—it comes out in the food: a
generosity of spirit. Call it rejoicing, tenderness, graciousness,
or simple attention to detail, the quality of caring is an
ingredient everyone can taste. Edward Espe Brown  
Greens Cookbook      
PREPARATION OF  CHINESE  HERBS
Among people concerned about healthy eating and cooking,
prevailing opinion holds that foods retain more value when they are
closest not only to their natural but to their raw state. Chinese
herbal cuisine,  however, depends on the cooking process to extract
medicinal properties and make the ingredients more easily
digestible, so cooking in this context enhances food value. Ideally herbs may be soaked overnight or a few hours before
cooking, but because many of us do not plan that far ahead, it is
also possible to soak the herbs for a shorter period of time or not at
all. If they have been soaked,  save the soaking water and add this to
the stock. When using dried black or shiitake mushrooms and black
fungus, cover them with boiling water and soak them for ten to
thirty minutes, again adding this soak water to the stock. Blackfungus needs to be rinsed carefully because of occasional pebbles. Red or black dates are easier to pit if they have been soaked,
although if diners are warned of the pits, they can remain unpitted. Herbs such as tangerine peel and codonopsis are also easier to cut
after being soaked in boiling water, whereas dioscorea can be
broken into small pieces when dry. When herbs have not been
soaked, make sure they are well cooked—tender and easy to chew
and swallow. This helps them to be digested easily. Some herbs are inedible because of their brous or stringy texture
and are therefore placed in a bag or tied with string so that they can
be remo ved after cooking and before eating. The herb astragalus is
too brous to be broken down by chewing—it can be identied as a
slightly yellow, at-cut root that looks a little like a tongue
depressor. Another inedible herb is corn silk because  it is too
stringy. Chrysanthemum or honeysuckle owers can be eaten, but
we suggest that they be removed because of their texture. To make
the edible herbs more appealing visually as well as easier to eat, it is
best to cut them into bite-size pieces. Corn Silk, Astragalus, Chrysanthemum
After adding herbs, it may take ten to twenty minutes  for the
stock to resume simmering—the cooking time is for simmeringstock, so wait until the broth simmers again before you set the
timer. PREPARING  STOCKS
Our recipes use either vegetable- or chicken-based stock. Although it
is also possible  to purchase vegetable and meat bouillon, or canned
chicken stock, there are advantages to preparing your own. The
more legumes and vegetables in the vegetarian stock, the richer it
will be (the recipe below makes an excellent soup base). Chicken
bones are inexpensive, less than fty cents per pound, and rich in
the marrow that nourishes Blood  and Essence. A rich chicken stock
congeals into a gel when cooled overnight; then the unwanted fat
may be easily skimmed o. Ready-made broths are usually high in salt and some include
mono-sodium glutamate. Generally, their nutritional value is less
than that of a homemade soup. It is prudent to make the stock
ahead of schedule so that dinner preparation does not take an
unreasonable length of time. If you plan to try many of these
recipes, the stock recipe can be doubled and frozen until needed. Vegetable Stock
Yield: 7–8 cups of stock2 large carrots
3 celery stalks
1 zucchini
1 onion
2 leeks (white part)
1½ inch fresh ginger
10 c. water
2 cloves garlic
Cube and simmer all ingredients for 1 to 2 hours over low heat,
strain the broth, and discard the solid portion. Additional options: 1
tbsp. sesame oil, 1 tbsp. soy sauce, 2 beets, 1 eggplant, 1 turnip, 1 c. parsley, or ½ cabbage. Chicken Stock
Yield: 7–8 cups stock
3½ lbs. chicken bones
or 1 whole chicken
3 celery stalks
2 carrots
1 inch fresh ginger
1 onion
12 c. water
Cube the vegetables and simmer along with the chicken for 3–5
hours over low heat. Strain the broth, squeezing the liquid, and then
discard the solid portion. Cool and remove congealed fat (this is
most easily done after refrig eration). Refrigerate (up to 5 days) or
freeze (up to 2 months) until ready to use. Additional options: 1 c. parsley, 1 tbsp. soy sauce. ADAPTING  RECIPES
Recipes may be varied according to taste or available foods. Feel
free to experiment. When substituting ingredients, the food property
lists (this page–this page) will be helpful (for example, for a recipe
to supplement Qi, substitute ingredients from the food category for
supplementing Qi). Most of the
Condiments : Cilantro, Rice Wine, Soy Sauce, Sesame Oil, Garlic, Scallions, Peanuts
following recipes are for soups that depend on the stock to extract the benets from the herbs. But
the meal can be structured in a variety of ways, depending on preference. For instance, a meal
that includes lotus seeds and spinach in the listed recipe could be altered to use those items as a
side dish, cooked separately: for 1 oz. of lotus seeds, use 1 cup broth, simmer for 1 hour, addspinach for 5 minutes, and season to taste. The lotus seeds and spinach can be served as a side
dish, called “pearls in jade forest. ”
We urge you to use your imagination to devise variati ons that
work for you and appeal to your tastes—these recipes are meant to
provide an example and some direction. Fresh vegetables are
available seaso nally, so it may be necessary to substitute celery,
mushrooms, or watercress in a recipe for decongesting Moisture  that
calls for asparagus unless you choose to use frozen asparagus spears. For added avor, the following condiments may be used: soy
sauce, rice wine and vinegar, roasted sesame oil or seeds, ground
peanuts, chopped cilantro, parsley, basil, scallions, garlic. The
chopped greens are suitable for color as well as avor. The bland
recipes can acquire some subtle zip from this sauce:
2 tbsp. rice wine (the Chinese product is called Shao Xing )
1 tbsp. soy or tamari sauce
1 tsp. roasted sesame oil
The recipes listed provide six servings. If only one person is
cooking a recipe for an acute condition, then it may be wise to
prepare half the recipe and eat one serving three times,  twice the
rst day, and once the second. Or for general strengthening, prepare
half the recipe and eat one serving per day over the course of three
days. Adjust the amounts listed to accommodate the number of
people being fed or the number of days the meal will last. Again, be
guided over time by your own assessment and experienc e. In cases
of grave weakness, appropriate recipes like an easy-to-digest congee
can be eaten three times a day for as long as necessar y. If these
foods make you feel good, you need not worry that you are
overdoing them. PANTRY HERBS(see larger image)(see larger image)(see larger image)
Click  to download a PDF of Pantry Herbs
ITEMS FOR  PREPARING  RECIPES
These items would be useful in the preparation of the recipes:• cheesecloth or muslin bag to place herbs that are used in the
recipe but are not eaten as part of the meal
• nonaluminum 8-quart cookware
• food mill, blender, or coee grinder  to make herbal ours or
powders
Fresh ginger should be availa ble at your local supermarket. If not,
see if they will order it for you. The herbs in the followin g recipe to
supplement Qi (astragalus, dioscorea, lotus seeds, codonopsis, and
red dates) probably win the “most often used in these herbal
recipes” prize. This Qi recipe, along with the similar one to
supplement and harmonize Earth  later on, would be a good place to
begin if you are unsure about which recipes best suit your needs. SIMPLE RECIPES TO  HARMONIZE  QI, M OISTURE, AND  BLOOD
Supplement Qi
Energizes, builds vital capacity, and increases immunity
Invigorates Organ Networks  especially Spleen, Lung, and Kidney
1 oz. astragalus root
1 oz. dioscorea rhz. 1 oz. lotus seeds
1 oz. codonopsis root
12 red dates, soaked and pitted
1 inch fresh ginger root, minced
7–8 c. vegetable or chicken stock ( this page –this page )1 turnip
2 yams
½ c. chopped parsley
A. To prepare as a soup or stew:
• Tie the astragalus and codonopsis in a bundle with string or
place in a muslin bag. • Simmer all the herbs in the stock for 1 hour. • While the stock simmers, peel and cut the turnip and yams into
cubes. • After  an hour, add the turnip and yams and simmer an
additional 30 minutes. • Garnish with parsley and serve. B. To prepare as a casserole:
• Tie the astragalus and codonopsis in a bundle with string or
place in a musli n bag. If the dioscorea has not been soaked,
break it into ½-inch pieces. • Peel and dice the turnip; peel and slice the yams into. -inch-
thick medallions. • Add the herbs to the stock and simmer for 30 minutes. Add the
red dates and continue cooking for another 30 minutes. • Line the casserole dish with the yams and turnip. • Preheat the oven to 350°. • Add the herbal broth to the casserole and all the herbs except
the astragalus and codonopsis. • Cook for ½ hour in a 350° oven. • Garnis h with parsley and serve the casserole over rice with soy
sauce to taste. Common Cooking Herbs:  Dioscorea, Codonopsis, Astragalus,
Lotus Seeds, Dates
Supplement Moisture
Supports vital uids, eliminates thirst, softens skin, and
lubricates mucous membranes
Moisturizes Organ Networks, especially the Spleen, Lung, Kidney,
and Heart
1 oz. polygonatum rhz.
The purpose of the chart is to aid in determining one's condition and identifying which foods to eat to address specific health issues.
What is the purpose of the chart provided in the text?
The text suggests that one should experiment with ingredients and adjust the recipes based on their personal experience, and also refer to the provided charts for guidance.
What are some general guidelines for adapting recipes in Chinese herbal cuisine?
The text does not explicitly state the characteristics of people with a Spleen condition, but it does mention that certain foods can help alleviate symptoms and improve digestion.
What are some common characteristics of people who have a Spleen condition?
The text does not provide a specific approach to dealing with a Cold or Heat condition, but it does emphasize the importance of adjusting one's diet and habits to address the condition.
What is the recommended approach to dealing with a Cold or Heat condition?
The text does not explicitly discuss the significance of the Five Phases in Chinese medicine, but it does mention that the Five-Phase model is used to understand the interconnectedness of all things and the importance of recognizing our individual patterns and needs.
What is the significance of the Five Phases in Chinese medicine?