Queen Anne Natural Health

Blood Deficiency

Blood deficiency is more prevalent in women than in men due to the menstrual cycle, but some men suffer from this as well. It arises from a number of conditions, including, but not limited to: heavy menstrual cycle, a history of hemorrhage, amenorrhea, or long term vegetarianism. Blood deficiency can underlie a number of physical symptoms including dizziness, pallor, fatigue, scanty or absent menstrual cycle, some types of numbness or skin rashes, dry skin and hair, brittle nails, chronic muscle spasms, slow to heal tendonitis and injuries, heart palpitations and specific types of insomnia. It is very important to stay well hydrated if you are blood deficient. 6-8 glasses of water are essential, as well as introducing fluids that have electrolytes in them. Organic chicken broth is another way to help hydrate the body while providing easy to assimilate nutrients.

If your practitioner has diagnosed you with Blood Deficiency, there are some simple foods and supplements that you can incorporate into your diet that will help your body to build more and stronger Blood. Be sure to check with your Naturopath or physician before starting supplementation to be sure the supplement is appropriate for your particular situation.

1) Certified Organic beef

2) Green leafy vegetables such as kale and chard

3) Black strap molasses

4) Dark colored fruits and vegetables like red grapes, raisins, berries, beets, etc.

5) Slow-cooked soups, stews and braised meats which are the best methods for extracting essential nutrients from bones, meats and vegetables

6) Seaweeds (be sure to use quality brands that ensure purity standards)

7) Organic Royal Jelly which is a wonderful tonic that is naturally high in amino acids, vitamins and enzymes

8) Iron supplements such as "Floradix" which is a gentle liquid tonic that helps support the blood.

9) Chlorophyll Supplements particularly barley grass (avoid spirulina as it tends to be too warming)

Medicinal Mushrooms are Immune Enhancing Chinese Herbs

Medicinal mushrooms have been a part of the Chinese Materia Medica for several thousand years. These mushrooms, including reishi, oyster, maitake, shitake, and many more, have a strong effect on increasing immune function.  For instance, Ling Zhi, or the reishi mushroom, has been studied for its immune enhancing effect, and has been found to increase T cell function. Classically, it is said that Ling Zhi tonifies Lung qi, transforms phlegm, and stops cough and wheeze. Additionally, it has been found to have a carcinostatic effect, meaning that it stops the growth of cancer cells. Nutritionally, mushrooms provide fiber while being low in fat and contain several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin, ascorbic acid and Vitamin D.

Eating raw mushrooms is not advised, since some are toxic uncooked, and most do not break down enough in our digestive systems to offer much benefit this way. Mushrooms should always be cooked when used as food. A stronger concentrated extract (either capsule or liquid) will give you the most benefit for immunity.

Fungi Perfecti is a locally based producer of medicinal mushrooms and is considered the best source of organic, high quality mushroom extracts by most experts, including Bastyr University and Dr. Andrew Weil. Fungi Perfecti has a number of extract combinations that address a number of immune issues. A popular, general immune tonic is their Stamets 7 formula.

Fungi Perfecti

Burdock Root

In Chinese Herbal Medicine, the small fruit of the Burdock plant is used. The root, however, is used in both Chinese Nutritional Therapy and Western Herbalism and this part of the plant can be used in cooking. Western Herbalists use Burdock root to treat skin conditions that are dry, such as dry eczema, psoriasis and dandruff. This root can be found in many asian grocery stores. It needs to be peeled, and soaked in a solution of vinegar or lemon juice to prevent discoloration (1 tea white vinegar or lemon juice to 1 cup water). Use this root chopped in stir frys, soups, or roasted with other root vegetables.

Stir-Fried Burdock and Carrot

from the book The Japanese Kitchen by Hiroko Shimbo

makes 4-6 servings as a side dish

2-3 Tb veggie oil

5 1/2 oz burdock, peeled, julienned in 2 1/2-in lengths (about 2 cups) and soaked in 1 c water and 1 tea vinegar

2 oz carrots, julienned in 2 1/2-in lengths (about 2/3 cups)

2 Tb sake (rice wine)

1 Tb mirin (sweet cooking wine)

1 Tb sugar

1 Tb shoyu (soy sauce)

1 tea tamari

2 Tb white sesame seeds, toasted

1/3 tea shichimi togarashi (seven spice powder) or red chili flakes

In a wok or skillet, heat the vegetable oil over high heat. Drain the burdock, and cook it, stirring, until it is well coated with oil. Add the carrot and cook, stirring, for 2 minutes. Add 3 Tb water, the sake, mirin, and sugar. Cook the mixture until almost all the liquid is absorbed, stirring all the time. Add the shoyu, and cook for 30 seconds. Season the mixture to taste with tamari. Add 1 Tb of the sesame seeds, add the seven-spice powder or red chili flakes, and give several large stirs. Transfer the vegetables to a platter, and let them cool to room temperature. The dish tastes better after a few hours, and can be kept in the refrigerator, covered, for a day. Serve at room temperature or chilled, with the remaining 1 Tb white sesame seeds.

Genmaicha

 

When the afternoon rolls around many of us feel that we need something to pick us up in order to finish the day. Often times we will head out for a coffee, knowing this will accomplish the task. While a little coffee is not a bad thing, it can give us an immediate burst of energy, but it will deplete us in the long run. In Chinese Medicine, coffee acts as a vigorous qi-mover. Strongly moving the qi in a body that is already in need of supplementation can waste the qi and blood and leave us more tired in the long run. This leads to the daily ritual of afternoon coffee and thus the cycle continues.

For many of us a nice alternative is tea, especially white or green tea. The caffeine content is much lower, and in addition, tea has benefit of being an antioxident.

There are many types of green tea available. A nice one to try is a Japanese green that is combined with roasted brown rice. Sometimes the rice pops in the roasting process giving the tea the appearance of being combined with tiny kernals of popcorn. Attractive, healthy, and tasty, give Genmaicha a try!

 

 

It is important to note that some people find tea, even green tea, to cause dryness or to raise the energy in the body causing palpitations and anxiety. Especially in the spring, when energy is already rising, it is important to pay attention to what is happening in your body. If your constitution is toward blood deficiency or dryness, or you have symptoms of yang rising, such as palpitations or dizziness, even green tea can be contraindicated. In this case, white tea may work better, or elimination of all caffeinated beverages may be necessary.

Clay Pot Miso Chicken

We recently found this recipe on www.epicurious.com and thought it would be a nice one to share. Not only does it utilize the Donabe pot which we have discussed, but it also includes many of the springtime foods from our food list. The only ingredients that may be more difficult to find are the burdock root, wood ear mushrooms and mirin, all of which can be found at Uwajimaya or other Asian markets in the Seattle area. 

 

Makes 4 generous (main course) servings

2 1/2 lbs chicken thighs, with skin and bone

½ c wood ear  mushrooms

5cups water, divided

About 2 cups reduced-sodium chicken broth

1stalk burdock root (sometimes called gobo)

1/2 teaspoon distilled white vinegar or fresh lemon juice

1 and one 1/2 tablespoons canola oil

1 large onion, coarsely chopped

1 lb fresh shiitake mushrooms, stems discarded, large caps quartered

1 and one ½ tablespoons finely chopped peeled ginger

1 and one ½ tablespoons finely chopped garlic

1/2 cup mirin (Japanese sweet rice wine)

1/2 cup white miso (also called shiro miso)

1/4 cup soy sauce

1/2 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (8 cups)

Accompaniment: steamed rice

Garnish: chopped scallions

Preheat oven to 500°F with rack in middle. Pat chicken dry, then roast, skin side up, in 1 layer in a shallow baking pan until skin is golden brown, 35 to 40 minutes. While chicken roasts, soak wood ear mushrooms in 2 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.

Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 2 cups liquid. Reduce oven to 300°F and move rack to lower third. Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 1 cup water.

Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes. Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 2 cups water. Bring to a boil, skimming off any froth. Cover pot and braise in oven until chicken is tender, about 1 hour.

Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls over rice.

Hot Pot

There are many versions of Hot Pot all over the world. In Switzerland it is called fondu, in Japan it is called Shabu-Shabu, or Sukiyaki. Within China, there are many different versions of this warm family dish. In all cases a pot of broth or oil is set in the center of the table on an open flame while the desired meat and vegetables are added and cooked quickly by the individual diners. A very simple, very healthy version comes from Japan and a lovely Springtime recipe follows.

The Donabe pot is traditionally used for this dish in Japan, as it can be put over an open flame. It can also be put on an electric burner and in the oven which makes it a wonderful tool for many types of Asian cooking. For those of us in Seattle, beautiful Donabe pots, as well as all of the ingredients for the following recipe can be found at Uwajimaya in the International District. Now is the perfect time to try this dish, as they have created a "hot pot" display near the entrance.  http://www.uwajimaya.com/

Springtime Hot Pot

Ingredients: (Include as few or as many as you desire)

konbu (dried kelp)
negi (Japanese leek)
shungiku (chrysanthemum leaves)
hakusai (Napa cabbage)
fresh shiitake mushrooms
fresh shimeji mushrooms
fresh enoki mushrooms                                                                                                                                                       kuzukiri (arrowroot starch noodles) or thin rice noodles
medium tofu                                                                                                                                                                          daikon radish (for grating)
ponzu (citrus, soy sauce and vinegar based condiment)                                                                                                  beef or pork sliced paper thin (Uwajimaya sells it already sliced and labeled “for sukiyaki” or “for hotpot”)                                                                                                                                                                                   garlic chili sauce, if desired

Preparation:

About two hours before dinner, soak two 2-inch pieces of konbu in a stockpot-full of cold water. About an hour before dinner, soak the kuzukiri noodles in a bowl of cold water. Now grate the daikon radish and cut all the other ingredients into bite-size pieces and artfully arrange on serving plates. Just before dinner, bring the stockpot with the konbu to a simmer -- but don't boil.

To serve:

Place the donabe on a portable burner on the dining table, surrounded by plates of ingredients. Gather your guests around. Arrange the first round of ingredients in the donabe, fill with the konbu broth, cover and bring to a boil. Once boiling, serve in bowls, topped with grated daikon and a hit of ponzu and garlic chili sauce. Eat. Repeat.

(This is a fairly traditional Japanese recipe, but I found it on www.japanesefoodreport.com)

Spring Detox

Around this time of year we start to get questions about fasting, detox diets and cleanses. Though it is a common temptation in the springtime to want to make a "fresh start" in our bodies, overly restrictive diets, flushes, enemas, and the like, are considered too extreme in Chinese Medicine. Often these types of detox protocols perpetuate imbalanced eating and elimination habits, which can damage the Spleen leaving the body weak in both qi and blood. Chinese medicine, on the other hand, is a system that encourages moderation rather than deprivation.

Chinese medicine views the body as a healthy ecosystem. Not only is it impossible to steralize this enviroment of all of its toxins, it is unwise. The body is far more adaptable than we give it credit for. As a responsive ecosystem each body has fine tuned processes designed for maintaining homeostasis. When we try to "clean" this system, we often do more damage than good . Most detoxes end up flushing out helpful bacteria and energy, forcing the body to scramble to re-establish healthy flora. In addition, detox protocols tend to stress the body by dumping massive amounts of toxins and debris into the blood stream, overwhelming the body's natural filtering systems while depriving the body of the healthy energy and nutrients that it needs.

This Spring, Allow Life to be a little Dirty!

Your body is not a dirty house that needs to be scrubbed clean. Your body is a harmonious synergistic entity that needs your support and love to carry you through this world the best it can. Instead of trying to create a pure environment in your body, give it more of what it needs; fresh whole foods, exercise, meditation, rest, playfullness and less of what it doesn't; caffeine, alcohol, chemical foods, stressful thoughts, guilt. By incorporating these simple changes, the spleen and other organs will become stronger and happier, and in turn, better able to function at their optimal level. Your body will thrive with an abundance of qi and blood and you will look and feel great!

Dietary Guidelines for Spring

Drinking a warm cup of water with fresh lemon juice and a little honey helps stimulate the liver and gallbladder and cleanse the lymph. Eat plenty of fiber to help clear heat from the liver via the bowels.

The foods of spring include

lemons, apples, cherries, grapes, grapefruit, plum, prunes, raspberries,
rhubarb, tomatoes, artichoke, beets, burdock, chrysanthemum, dandelion greens,
fresh spring peas, mustard greens, radish, turnips, sauerkraut, yogurt

Eat 1-2 organic green apples daily. This will stimulate the gallbladder to help flush out fatty deposits, sand and small stones.

Sour flavor influences the liver, which is the organ associated with Spring. It generates fluids and yin. Sour flavor astringes essence, retains fluids and braces the protective energy (wei qi). Sour foods treat diarrhea and uncontrollable perspiration by astringing fluids. Excessive consumption of sour flavored foods hardens and wrinkles the flesh and slackens the lips.
- From the Huang di Neijing

Eat fresh, local, organic seasonal foods such as wild salmon, fresh greens, bright colored vegetables and fruits.

Cooking methods highlighted during springtime include quick-method stir-fry, steaming, poaching, and mild fermentation like yogurt and pickling.

Salmon with Rhubarb Ginger Chutney

This is from West Coast Cooking by Greg Atkinson
(Serves 4)

For the Rhubarb and Ginger Chutney:
2 stalks rhubarb, chopped, (about 2 cups)
1/2 cup crystallized ginger, chopped
1/4 cup sugar
1/4 cup raspberry vinegar
1 teaspoon salt

For the Salmon:
4 fillets of Copper River Salmon, or other king salmon, skin removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons light olive oil or corn oil

1.) To make the chutney, stir the rhubarb, crystallized ginger, raspberry vinegar and salt in a non-reactive (stainless steel or enameled) saucepan over medium-high heat. Cook, stirring until sugar is dissolved and mixture is beginning to boil. Cover, reduce heat to low, and cook 6 to 8 minutes, or until rhubarb is very tender and beginning to disintegrate. Chutney may be served at once or kept, covered and refrigerated, for several days.
2.) To grill the salmon, wipe the grill with a cloth dipped in olive oil, or spray it with an oil mister. Position the grill 4 inches above a bed of the glowing coals and wipe it with an oily cloth. Sprinkle the filets with salt and pepper and rub with oil.
3.) Place the fillets, skinned-side up onto the rack and allow them to broil for 5 minutes. If the oil ignites, cool the flames with a little water splashed from a cup or streamed from a squirt gun. With a long spatula, turn the fillets once and allow them to broil for 5 minutes more. Transfer to a warm platter or serving plates.

Wind Cold Tea

  

Scallion and Ginger Tea

1 T sliced scallions (cong tou)

3-4 slices fresh ginger root (sheng jiang)

Brown sugar (hong tang) or honey to taste

Place scallions and ginger into pot and sprinkle with brown sugar. Cover with 1 cup water. Once boiling, reduce to a simmer for 10 minutes. Strain the liquid. Drink while warm.

 

Traditionally, this tea is taken at the first sign of a wind-cold pattern. It is used to promote sweating and resolve exterior symptoms such as headache, chills with an aversion to cold, body aches and sinus congestion with clear mucus. It is best to drink this formula after taking a hot bath, just before going to bed, so that you can cover yourself with blankets to induce sweating. Be sure to stay warm and away from cold drafts.