Nourishment for Changing Seasons
“Grain and water are the source of post-heaven qi. When a person eats, the essence of the food is refined and extracted by the spleen and stomach. The pure essence rises to form qi and blood, while the impure is discarded. Thus, post-heaven qi nourishes and supports the body’s growth and functions.” (Su Wen)
Jujube (Chinese red date), ginger and goji berry tea
Slice the dates and ginger, then add them along with the goji berries to a large pan of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes. I like to transfer the tea into a large thermos to sip throughout the day as my main source of hydration.
Adjust the quantities of each ingredient to your taste. If you tend to feel overheated or run hot, consider reducing the amount of ginger, as it has warming properties. Conversely, if you often feel cold, increase the ginger to help warm you from the inside.
ABOUT THE INGREDIANTS
Jujube / Chinese red dates
Native to China, red dates have been a significant part of Chinese diet for thousands of years. Can be used in both bone broth, soups and teas. In western terms they contain vitamins A and C, calcium and Iron. In TCM terms they are known to Tonify and strengthen the Spleen and Stomach Qi, therefore working to boost stamina and reduce fatigue. In turn they work to build Blood, especially important for menstruating people that experience irregular or absent cycles.
Ginger
From western terms is very good for stomach issues and contains antioxidants and compounds that can reduce inflammation and cholesterol. In TCM terms it works to warm the digestive system, treat the common cold and strengthen the immunity by harmonising the Spleen (nutritive Qi) and the lungs (defensive Qi).
Goji berry -
From western terms they can help with inflammation and are an antioxidant. From TCM terms they moisten the lungs, liver and kidney, supporting the yin of the body. Supporting the lung and the kidney is important for our defensive Qi which works to defend against the invasion of colds, this is especially important as the seasons change.
You will find Jujube in most Chinese supermarkets or get online here
Aduki bean, Pearl barley and Cavelo nero soup/stew
Since I don’t like to eat too much meat, when I treat myself to buying a good piece from the butcher - usually a whole chicken - I do my best to use all of it and make stock. I freeze the stock in little portions and use it for soups and stews to boost my protein intake alongside the predominantly veggie dishes I tend to cook. You can also buy good quality stocks ready to go or this recipe can be made completely vegan using a veggie stock of your choice, you can add a bit of miso to get that unami kick alongside the tomato concentrate if so.
Ingrediants:
makes about 4-5 portions but I did most of the measurements by eye
Sofrito - Onion, carrot, celery
Double concentrate tomato paste
White wine vinegar
Chicken stock or bouillon (vegan) or a bit of both (1 litre
White peppercorns
Pearl barley (approx 200g)
Aduki beans (dried and soaked overnight) approx 200g dried or 2 cans
Cavelo Nero or Kale
Woody herbs - whatever you can get, rosemary, thyme, sage, oregano etc
Lemon
Optional: Hard cheese for grating on top
Method:
Saute the sofrito on a low-med heat in some oil of choice, I used olive oil. Pop a lid on it to intensify the moisture without having to use too much oil for about 5 mins - don't let it catch and brown
Once soft do a big squeeze, maybe a tablespoon or so, of the tomato concentrate and stir in with the herbs if using
Cook off for a bit, then add a tablespoon of white wine vinegar - cook off on a higher heat for a minute or so and add a big pinch of salt
Add the pearl barley (rinsed) and the aduki beans - mix in for a minute or two
Add in the stock of choice, I used a mix of chicken stock I had in the freezer and some bouillon powder mixed with hot water. Enough to cover the everything plus about an inch
Bring to boil and add in approx 5 white peppercorns
Pop the lid on and turn right down to simmer for about 45 minutes-1hr or until the pulses are cooked - this will depend on whether you used dried beans or not. You may need to add more liquid, it depends if you’re looking for more of a soup or a stew
When everything is cooked through stir in the greens you're using and cook for another 5 minutes with the lid on.
Take off the heat and squeeze in half a lemon and season to your taste
Keep the other half for squeezing on top with the celery leaves you might have saved
Optional - Top with black pepper and grated hard cheese of choice, I used a grana padano
Eat mindfully and enjoy, reheat for the next few days for lunch or dinner
ABOUT THE INGREDIANTS:
Aduki beans (red beans) - Neutral in energetic temperature - contains an abundance of plant proteins, vitamins and minerals. Good for high blood sugar and water transportation (Damp) in the body.
Barley - Cool in energetic temperature - good for draining water retention (Damp). Supports the Spleen, Stomach, Gallbladder and Bladder
Chicken stock - Warm in energetic temperature - protein source, good for boosting Qi (energy). Supports the Spleen, Stomach and Kidney
Kale/Cavelo Nero - Neutral in energetic temperature - supports Heart, Stomach, Kidney - tonification of Blood in terms of TCM
~ All words, movements and recipes are my personal interpretations, shaped by what I have read, learnt, felt, and experienced. I do not claim that this is the definitive way of understanding traditional Chinese medicine, but rather my own way of seeing and engaging with it. My work is an attempt to embody and honour the limitless history of this ancient tradition within today. Below, I have listed the books that have inspired and informed this work. ~
Gong, Z. X. (2023). The Five elements Cookbook: A Guide to Traditional Chinese Medicine with Recipes for Everyday Healing. HarperCollins.
Pitchford, P. (1993). Healing with Whole Foods: Asian Traditions and Modern Nutrition. https://openlibrary.org/books/OL964556M/Healing_with_whole_foods
