|Posted on January 30, 2014 at 5:15 PM||comments (0)|
|Posted on December 3, 2013 at 2:53 PM||comments (0)|
Tonifies Yuan Qi
. Tonifies Spleen Qi and harmonizes the Stomach.
Tonifies Lung Qi and strengthens the Wei (defensive) Qi.
· 1 whole chicken
· 20 g (0.71 oz) ginseng (red) or American ginseng
· 20 pieces jujube (red)
· 30 g (1.1 oz) lycium
· salt, to taste
Makes 4 servings
Remove giblets from cavity of chicken. Wash the chicken thoroughly. Place 10g ginseng, 10 pieces jujube, and 10g lycium inside the chicken.
Place the chicken (breast-side up) in a stock pot. Add 1000cc of water, 10g ginseng, 10 pieces jujube and 20g lycium to the stock pot. Cover the lid and bring to a boil, then reduce to medium heat. Simmer for 30 minutes or until the chicken softens. Season with salt to taste. Serve
|Posted on November 28, 2013 at 3:37 AM||comments (0)|
Moistens dryness of the lungs, relieves cough. Clears the liver and brightens
Please the chrysanthemum and water in a clear pot
Bring to a boil over high heat. Continue to boil for 2 minutes. Pot can either be covered or uncovered
Strain the tea and allow it to cool to desired temperature
Add honey and stir until dissolved. The dosage of honey can vary depending on individual taste
|Posted on October 22, 2013 at 7:55 PM||comments (0)|
Tonifies Kidney Yang
Disperses Cold and Tonifies Qi
5g fennel seeds
500g of lamb, shanks
20 g Cumin
1 Tsp. rice wine
10g green onion, chopped
2 Tbsp. sesame oil
5-10g of cornstarch
15g of baby ginger, minced
salt to taste
chilli (optional) to taste
Cut Lamb into 1 inch cubes
Place lamb, ginger, cumin, rice wine, green onion, cornstarch, salt in a bowl and mix ingredients well for about five minutes.
Heat 2-3 Tbsp of oil in a wok. Plece the lamb mixture in the wok and stir fry until medium-well (or to desired doneness)
One minute before removing from fire add fennel seeds and chilli.
|Posted on July 9, 2012 at 9:49 PM||comments (0)|
Considering this ridiculous stretch of temperatures, this week are recipes that focused entirely on cooling beverages to help you beat the heat using foods and culinary herbs known to help clear heat, promote,urination, enrich yin &/or engender fluids, eliminate vexation, and resolve thirst. Known scientifically asCucumis sativus of the gourd family, the cucumber plant is an annual herb that grows by trailing along the ground or by climbing a support. It is believed to be native to Asia, probably the Middle East. According to Chinese records, cucumber was introduced to China around 100 B.C. (during the Han Dynasty) from countries to the west by way of what later became known as the Silk Route, later taken by Marco Polo. For six to seven hundred years, cucumber bore the name hu gua , meaning "foreign melon", but a later name,huang gua , meaning "yellow melon" is now more commonly used.
Numerous varieties of the plant produce fruits (cucumbers) of different sizes, shapes, colors, and flavors. They are easy to grow and, depending on the variety, range in shape from nearly round (rare) to elongate (common), and in taste from nonbitter to quite bitter, especially at the stem tips. Some cucumbers of the elongate type can reach 1 m. (3 ft) in length, but most are between 10 cm (4 in.) and 30 cm (1 ft.) long.
Like most vegetables and fruits, raw cucumbers contain large amounts of water (95%). The rest is made up of about 1% protein, 3% carbohydrates, minor amounts of fats (0.1%), minerals and vitamins (e.g., A, Bs, and C), none in unusually high concentration. Cucumbers also contain minor amounts of numerous other biologically active constituents. Their bitter taste is due to compounds known as cucurbitacins, one of which has been found to have antitumor effects on experimental animals.
In Chinese medicine, cucumber is considered to have heat-dissipating, diuretic, laxative, and detoxifying effects. Its major uses include the treatment of excessive thirst, sore throat, laryngitis, acute conjuctivitis, and burns. In most Chinese homes, however, whether eaten raw or cooked as a soup, cucumber is used only for keeping cool in summer, when it is in season, or in early autumn to soothe dry lips and throat.
Mint which is Bo He in Chinese is aromatic it is used for both the lungs and the liver
4 cucumbers, peeled and chopped
¼ c fresh mint
1 L water
1 lime, juiced
1 T agave nectar (or to taste)
Run the cucumbers through a juicer or puree with ½ c water and run through a fine‐meshed sieve to
collect the juices.
Muddle the mint in the bottom of a serving pitcher, then add the cucumber juice, water, lime juice, and
agave nectar, stirring to combine. Serve immediately. Garnish with additional slices of lime and
cucumber, if desired.
Lavender is aromatic and is also know to be a calmative. The use of lemons is sour and good for the liver.
Always use natural raw sugar or the best one to use is rock sugar. Rock sugar gives a slightly sweet but not over barring sweetness to this and any drink.
3 c lemon juice (approx. 15‐20 lemons when juiced)
2 c sugar (Raw sugar)
4 c water
3 T fresh culinary lavender buds (or 1 T dried)
Place the lemon juice in a serving pitcher and stir in the sugar until fully dissolved. Add the water and
lavender buds to the sweetened lemon juice, stirring to combine. Serve chilled. Garnish with additional
slices of lemon, if desired.
Strawberrys and roses are packwith vitamin C and both taste delicious. Honey is a calmative and is used in Chinese Medicine for restless organ syndrome(Relieve Vexation). Coconut is an excellent re-hydration drink. Coconut Milk has a long standing cultural association with health in the Ayuvedic tradition. From which Chinese herbal medicine was derived. This natural drink is usually recommended for maintaining electrolyte balance and can also be used in case of dehydration.
Strawberry Rose Lassi
4 c fresh strawberries, leaves and stems removed
1 ½ c plain Greek yogurt
½ c coconut milk
1 c ice cubes
2 T rosewater
2 T honey (or to taste)
Place all ingredients in a blender and process until smooth. Serve immediately.
Watermelon, Xi Gua in Chinese, is used to Clear Summer Heat. Verbena is a calmative.
Watermelon Agua Fresca
8 c watermelon, cut into 1” cubes
2 T fresh lemon verbena leaves
2 c water
2 T rosewater
1 T honey (or to taste)
Puree the watermelon cubes in a blender, then pour through a fine‐meshed sieve to collect the juices.
Muddle the lemon verbena leaves in a serving pitcher, then top with the collected watermelon juice,
water, rosewater, and honey, stirring to combine. Serve chilled. Garnish with sprigs of lemon verbena,
While these drinks will cool you down it will also give you some different new options on your liquid culinary lists of summer drinks. Each has herbs and ingredients that will clear heat, calm the spirit. Enjoy! For more information on herbs and chinese medicine please visit http://www.threelotusdragon.com/blog
Three Lotus Dragon Acupuncture Wellness Center has a special for new patients check it out in the blog under coming events or check it out on patch under events for Three Lotus Dragon Acupuncture Wellness Center.