central qi

Apr

2015

Medicinal Chrysanthemum Flower 菊花

✍️Wendy Brown, Lic. Ac.

Spoken of medicinally in The Canon of Materia Medica 神農本草經 by the physician of mythical stature, Shen Nong who is said to have lived in about 2,800 B.C., proclaimed that Ju Hua improved senses of vision and hearing, alertness, clarity of thinking, promoted an energetic body, and increased longevity by slowing aging. It is now wide-spread knowledge that Ju Hua pacifies the Liver and therefore brightens vision, while also relieving fever and vanquishing toxins.

Jing Ming 精明 translates to mean the brightness of the eyes, but also the essence of mind and emotions that is reflected through the eyes. Oriental medicine acknowledges the relationship between tissues and organs. The clarity and brightness [Jing Ming] of the eyes is a reflection of the Liver which imbues the capacity for observing direction – ‘inner vision’ as well as of the material world around; distinguishing black and white and examining far and near.

Chinese herb brews containing Ju Hua benefit heat-toxin ailments from airborne pathogens such as dander and pollen, and since most people suffer some form of chronic imbalance, with the advancing and shifting of influences of springtime, people may also feel tired and weak. Chronic ailments flare easily under these conditions. Ju Hua encourages suppleness of the Liver, subdues ascending Yang and extinguished wind-heat that irritates the clarity of the eyes.

Spring is a time to be rid of stagnant Qi, to appreciate budding energy and beauty, and to follow principles for renewal of spirit~mind~body.

In springtime, drink chrysanthemum tea for health.

Feb

2014

Food Guidance in TCM

A constant and regular life-style; Suitable amounts of work and rest.

FLAVORS OF THE 5 ELEMENTS

BITTER • Adjusts Fire [HT-SI] Preparation by raw, pressed, blanching.

SWEET • Adjusts Earth [ST-SP] Preparation by steaming, low heat cooking for a long time, boiling.

PUNGENT • Adjusts Metal [LU-LI] Sauteéing then covered simmering, and pressure cooking.

SALTY • Adjusts Water [KI-BL] Preparation by stewing, frying, crockery cooking.

SOUR • Adjusts Wood [LV-GB] Preparation by steaming, pressing, pickling.

COOKING METHODS

STIR-FRYING • Yang energy increases in food that is prepared by stir-frying, particularly over flame. Since stir-frying infuses food with Yang energy, it is a method to expand Yang QI in one who is Yang deficient, as well as for many overall, during the winter months.

STEAMING & BLANCHING • A moistening, purifying and ultimately yin cooking technique. Foods that have been steamed or blanched become infused with condensation and accent the fluid added by this cooking process. When steamed food is ingested it engenders heat cooling and yin preserving to the body.

BAKING • Creates a reservoir of heat which is absorbed by the food and imparted in the digestive process.

STEWING • Adds Yin nourishing, warm energy to foods and greater digestive nourishment.

PRESSURE COOKING • Holds energy in food.

BOILING • Releases heat and essence of foods.

SAUTEEING • Long-cooking that softens foods and stores inherent QI.

BRAISING • Retains moistening quality of food.

SOAKING • Adds digestibility to seeds, grains, nuts and beans.

ROASTING & TOASTING • Increases bitter flavor in foods.

SEASONS

IN SPRING • Eat more sweet and less sour food to prevent excess in the Liver. Fresh, wild greens, lightly fermented food, grains
Light cooking style steaming, cooking for a short time

IN SUMMER • Lighter quality and some raw foods
Large-leaved greens, summer squashes, sweet corn, fruit
Light cooking style: steaming and quick cooking
Lighter grains, such as white, long-grain rice, barley

IN AUTUMN • Food of a more concentrated quality.
Root vegetables, winter squashes, beans.
Grains such as sweet rice, mochi and millet.

IN WINTER • Food of a stronger, concentrated quality
Added root vegetables, miso, tamari, sesame oil, and some salt.
Heavier grains such as sweet rice, buckwheat, and oats.

A constant and regular life-style;

Suitable amounts of work and rest.