Post-Holiday ‘Cleanse’

Winter is associated with Water Element and represented by Kidneys. The temperature of the Element is Cold and the taste is bitter. Kidney network is closely related to bones and Spleen network controls muscles. Spleen is weakened by damp and sweet foods. It controls digestion, fluid metabolism and energy production just to name a few. The warmth or Yang energy, that is essential for proper digestive and musculoskeletal function, is affected by most ‘holiday’ foods, which in turn leads to poor food metabolism, cold sensation in the body and often physical pain. For more on health supplements you might want to add to your diet, specifically for women, we will like to recommend you products like this you can learn at the boric acid suppositories for bv | FlowerPower review.

To “recharge” your spleen & kidney after the holidays try to implement these changes into your diet:

  • Eat smaller meals, more frequently
  • Eat cooked meals, like vegetable soups and stews, instead of raw salads. Lightly cooked vegetable are easily absorbed
  • Take time to enjoy meals by sitting down without being distracted by phone or work
  • Chew thoroughly to savor flavors
  • Enjoy small amounts of naturally sweet flavors like molasses, dates and rice syrup as well as more pungent tastes such as  onion, garlic, turnip, ginger, fennel, cinnamon and nutmeg, which are also beneficial in restoring Spleen function.

Limit the intake of:

  • Overly rich, oily or heavy foods
  • Cold foods such as raw vegetables/salads (fruits are ok), tofu, and ice cream
  • Sugary treats, yeast and flour products (breads, beer)

Healing the Common Cold with Food and Nutrition

Remedies to beat the Cold:

  • Use ginger, cinnamon, clove, basil, rosemary in teas and foods regularly.
  • Warming seeds and grains:
    – Oats, spelt, quinoa, sunflower seed, sesame seed, walnut, pinenut, chestnut, fennel, dill, anise, caraway, carob pod, cumin, sweet brown rice
  • OK to use Neutral grains rice, corn, buckwheat and rye. Other grains are too cooling.
  • Veg/Fruit: parsnip, parsley, mustard greens, winter squash, sweet potato, kale, onion, leek, chive, garlic, scallion; cherry, citrus peel and date.
  • Small amounts hot peppers/spices
  • If needed, butter is only warming dairy product. Milk/cheese are neutral.
  • Meats: anchovy, mussel, trout, chicken, beef and lamb.

Importance of Cooking Foods

  • Cooking increases the warming properties of food
  • Helps break down food structure
  • Nutrients are more available and better assimilated
  • Relatively few nutrients are lost in simple cooking
  • The energy of the body is less focused on digestion and can be used in other ways.
  • Moderately cooked food is recommended to help support mental clarity and energy metabolism.

A TCM Perspective on Cooked vs Raw Foods

Most of my patients are surprised to hear the recommendation to skip salads and cold foods during winter months. Ever wondered why Chinese prefer to eat cooked food, drink warm water, and never include salad on either restaurant or home menu?

The answer lies with better understanding how digestion works from a Chinese medicine perspective. Chinese Medicine sees life as a series of warm transformations—the underlying philosophy of Taoism where change and transformation are natural processes which, given the proper environment, will happen on their own. The process of digestion is viewed in the same light. Give the body proper food and liquid, a proper environment, and there will be abundance of energy and balanced metabolism. The stomach is viewed as a pot that needs to ‘cook’ the food in order to extract the nutrients (separate the clear from the turbid). The ability to transform food into usable nutrients for the cells is dependent on the ‘digestive fire’ to ‘cook’ the foods and ensure this transformation is completed. Using cold/raw food will lower or in some cases simply put out that ‘digestive fire’ resulting in symptoms like bloating, gas or upset stomach.

Five Element Chili – A Recipe for Harmony

This hearty vegetarian fare, which is great served over brown rice, is one example of how the ideas in traditional Chinese medicine can be applied to a Western-style dish. The five colors — black, red, white, green, and yellow — represent all five elements working together to help balance and harmonize the body.

Here is the recipe as originally posted on Ancient Wisdom, Modern Kitchen.

Five-Element Vegetarian Chili
Makes 6 to 8 servings

Ingredients
1/4 cup dried black beans
¼ cup dried kidney beans
¼ cup dried azuki (red) beans
¼ cup dried navy beans or other white beans
¼ cup dried whole green peas
2 tablespoons olive oil
4 cloves of garlic, minced
1 large onion, chopped into ½-inch pieces
2 celery stalks, chopped into ½-inch pieces
2 tablespoons good-quality chili powder
1 tablespoon ground cumin
1 tablespoon dried basil (or 2 tablespoons fresh basil, chopped)
1 tablespoon dried oregano
1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
1 teaspoon black pepper (optional)
½ teaspoon salt
1 28-ounce can of diced tomatoes with juice
½ pound (1 ½ to 2 cups) mushrooms, chopped into 1/2-inch pieces
1 cup (about 1/2 pound) butternut squash or kabocha pumpkin, peeled and cut into 1/2-inch cubes
2 fresh medium-size tomatoes, chopped into ½-inch pieces
3/4 cup red wine
Condiments: sliced green onions and/or plain yoghurt (optional)

Directions

  1. Soak the beans and peas in water at room temperature overnight (or at least 8 hours). Be sure to use at least twice as much water as the beans, as the beans will absorb a lot of water.
  2. Drain water from beans and peas, rinse them, and transfer to a medium saucepan. Add enough water to cover. Bring to a boil and then reduce the heat and simmer on low for 1 hour. Drain and set aside.
  3. In a large saucepan, heat olive oil over medium heat, then add the garlic, onions, and celery. Stir-fry until the vegetables are softened, about 7 minutes.
  4. Add the chili powder, cumin, basil, oregano, sage, sage, black pepper (if using), and salt, and continue cooking, stirring occasionally, for another 5 minutes.
  5. Add the diced tomatoes and their juices, mushrooms, squash, fresh tomatoes, red wine, and bean and pea mixture to the pot and stir to blend.
  6. Bring the mixture to a boil, then reduce the heat to low and cook, uncovered and stirring occasionally, for an additional 35 minutes or until the pieces of squash are cooked to your liking.
  7. Serve with green onions and/or plain yogurt, if desired.

Wellness Tips – Healing the Comon Cold with Food and Nutrition

Remedies to beat the Cold:

•Use ginger, cinnamon, clove, basil, rosemary in teas and foods regularly.
•Warming seeds and grains:
– Oats, spelt, quinoa, sunflower seed, sesame seed, walnut, pinenut, chestnut, fennel, dill, anise, caraway, carob pod, cumin, sweet brown rice
•OK to use Neutral grains rice, corn, buckwheat and rye. Other grains are too cooling.
•Veg/Fruit: parsnip, parsley, mustard greens, winter squash, sweet potato, kale, onion, leek, chive, garlic, scallion; cherry, citrus peel and date.
•Small amounts hot peppers/spices
•If needed, butter is only warming dairy product. Milk/cheese are neutral.
•Meats: anchovy, mussel, trout, chicken, beef and lamb.

Importance of Cooking Foods
•Cooking increases the warming properties of food
•Helps break down food structure
•Nutrients are more available and better assimilated
•Relatively few nutrients are lost in simple cooking
•The energy of the body is less focused on digestion and can be used in other ways.
•Moderately cooked food is recommended to help support mental clarity and energy metabolism which can be naturally boosted according to the new ice cream cookies strain review by fresh bros.

A TCM Perspective on Cooked vs Raw Foods
Most of my patients are surprised to hear the recommendation to skip salads and cold foods during winter months. Ever wondered why Chinese prefer to eat cooked food, drink warm water, and never include salad on either restaurant or home menu?

.onsuming warm meals aids digestion, ensuring that the body’s vital energy, or Qi, flows smoothly. Cold foods, like salads, are thought to disrupt this balance, potentially leading to stagnation or discomfort. Interestingly, this philosophy aligns with the preference for warm water, which further supports the body’s digestive processes. Embracing natural remedies, some individuals have turned to Organic CBD Nugs as a supplement, valued for their potential to alleviate various discomforts. Integrating such holistic approaches, along with mindful choices in food preparation, reflects a harmonious way of nurturing one’s well-being according to ancient wisdom.

The answer lies with better understanding how digestion works from a Chinese medicine perspective. Chinese Medicine sees life as a series of warm transformations—the underlying philosophy of Taoism where change and transformation are natural processes which, given the proper environment, will happen on their own. The process of digestion is viewed in the same light. For more o  natural medicine you should check this post on how to get a NV medical cannabis card.

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Give the body proper food and liquid, a proper environment, and there will be abundance of energy and balanced metabolism. The stomach is viewed as a pot that needs to ‘cook’ the food in order to extract the nutrients (separate the clear from the turbid). The ability to transform food into usable nutrients for the cells is dependent on the ‘digestive fire’ to ‘cook’ the foods and ensure this transformation is completed. Using cold/raw food will lower or in some cases simply put out that ‘digestive fire’ resulting in symptoms like bloating, gas or upset stomach.

Recipes – Simple Red Lentil Soup

Simple Red Lentil Soup:
good source of Magnesium

2 cups of split red lentils
6 cups of water
¼ of fresh onion, finely chopped
2 medium size tomatoes (like roma tomatoes)
Tea spoon of fresh ginger, chopped
2 cloves of garlic
1 table spoon of turmeric
Whole black peppercorns – 5-6
1 table spoon of butter
Salt to taste
Fresh cilantro, for garnish
Hot chili sauce for serving – optional

Combine all the ingredients, except cilantro and hot souse, in rice cooker. Select “cook rice” setting and cook for about 20 minutes or until lentils are soft and mushy. Garnish with cilantro and hot chili souse. Serve with your favorite crackers or bread.
Variation: use 5 cups of water, instead of six, for thicker consistency and serve as a stew over rice.
Serves 4 as an appetizer or 2 as a main dish