This chart presents a selection of common
foods and herbs in terms of their taste, energy, meridian propensity, effect in
traditional Chinese medicine, and clinical applications. Foods are categorized
into four groups: vegetables; fruits; nuts and grains; and animal meats and
seafood. Commonly-used medicinal herbs are listed after the food categories. It is taken in its entirety from a website posting created by the American Academy of Acupuncture and Oriental Medicine
Classical Chinese dietary recipes are a
treasure of traditional Chinese medicine. These tasteful and delicious recipes
have helped the Chinese population maintain their health and wellness for
several millennia. There are thousands of dietary therapy recipes recorded in
the literature, but here we will present just six simple examples.
Ginseng/Lotus Seed Soup
Chinese Ginseng 10g
Lotus Seed 10g
Rock Sugar 60g
Preparation: Soak the Chinese ginseng and lotus seeds for
6 hours. Add the rock sugar. Steam boiling for 3 hours. Drink the liquids and
eat the ginseng/lotus seeds.This recipe is to tonify the Qi and strengthen the Spleen.
It can apply to general weakness from chronic illness, profuse sweating, loss of
appetite, fatigue, diarrhea.
Chicken/Astragalus/Angelica Soup
Chicken 200g
Astragalus 30g
Angelica 10g
Onion 20g
Ginger 20g
Salt 10g
Preparation: Cook and stream/boil for two hours.
This recipe to nourish the Qi and Blood. It can apply to
fatigue, general weakness of body and any situation after serious blood loss.
Double Ear Soup
Tremela 20g
Wood-Ear 20g
Citrus 5g
Rock Sugar 30g
Preparation: Add sufficient water to cook for three hours.
This recipe is to enhance the vision and reduce
cholesterol. It can be used for high cholesterol, coronary heart disease and
arteriosclerosis.
Fried Celery/Shiitake Mushroom
Celery 500g
Shiitake Mushroom 500g
Olive Oil 2 tsp
Salt 20g
Sugar 3g
Preparation: Soak and soften the dry shiitake mushrooms.
Cut the celery and mushrooms.
This recipe has the function of reducing blood pressure
and protecting the liver. It is a wonderful recipe for high blood pressure,
hepatitis and coronary heart disease patients.
Wax Gourd/Job's Tear Soup
Wax Gourd 400g
Job's Tear 50g
Preparation: Cook for half an hour. Add
sugar or salt.
This recipe has the function of clearing
heat, strengthening the Spleen and inducing urination. It can be used for skin
rashes, difficult urination, thirst and anxiety.
Steamed Fritillaria/Pear
Fritillaria 12g
Pear 2
Rock Sugar 20g
Preparation: Peel the pears and take the
kernels out from the pears. Mix the fritillaria and rock sugar together. Steam
two hours with low flame.
This recipe has the function of moistening
and nourishing the Lungs and transforming phlegm. It can be used for chronic
cough, thirst, and sore throat.
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References
The Tao of Nutrition, by Maoshing
Ni, The Shrine of the Eternal Breath of Tao, 1987.
Between Heaven and Earth: A Guide to
Chinese Medicine, by Harriet Beinfield and Efrem Korngold, Ballantine Books,
New York, 1991.
Chinese Dietary Therapy, by Liu
Jilin and Gordon Peck, Churchill Liverstone 1995.
Eating Your Way to Health: Dietotherapy
in Traditional Chinese Medicine, by Cai Jingfeng, Foreign Language Press,
Beijing, 1996.
Chinese Herbs with Common Foods, by
Henry C. Lu, Kodansha International, Tokyo, 1997.
Chinese System of Food Cures:
Prevention & Remedies, by Henry C. Lu, Sterling Publishing Co., Inc. New
York, 1986.
Chinese Dedicated Diet, ed. Zhang
Enqin, Publishing House of Shanghai College of Traditional Chinese Medicine,
Shanghai, 1988.
Staying Healthy with the Seasons,
by Elson M. Haas, Celestial Arts, Berkeley, California, 1981.
A Diet for All Seasons, by Elson M.
Haas, Celestial Arts, Berkeley, California, 1995.
Chinese Healing Foods, by Rosa
LoSan and Suzanne LeVert, Pochet Books, New York, 1998.
The Tao of Balanced Diet: Secrets of A
Thin & Healthy Body, by Stephen Chang, Tao Publishing, San Francisco,
1987.
Chinese Herbal Medicine: Materia Medica,
by Dan Bensky & Andrew Gamble, Eastland Press, Seattle, Washington, 1993.
Chinese Herbal Medicine: Formulas &
Strategies, by Dan Bensky & Randall Barolet, Eastland Press, Seattle,
Washington, 1991
Healing with Whole Foods: Oriental
Traditions and Modern Nutrition, by Paul Pitchford, North Atlantic Books,
Berkeley, California, 1993.
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