Healing Cooling Diet

with thanks to Diane Silver

An overheated condition is usually temporary in most people. The suggestions which follow are ones which can safely be used by most people for a short time. For more help with this kind of issue, a practitioner of Oriental Medicine will definitely be able to help.

Daikon Drink (the white radish seen below)

Boil 2 cups of cut-up daikon, a white radish seen below, (the Chinese call it lo-bok)  in 6 cups of good water until the daikon is translucent and soft. Remove the sliced vegetable and discard. Drink one to three cups of the liquid, warmed to room temperature, daily.

While cucumber is also cooling it is the daikon which will be most beneficial as a tea.

Daikon

Some cooling recipes follow. 

A Cooling Diet

For overheating, for a short period of time, avoid oven cooked, fried food, long-cooked, roasted, or toasted food. Food boiled on the stove for a short time is best.

Avoid orange vegetables and eat mainly white vegetables such as boiled daikon, white turnip, cauliflower, the white stems of Bok Choi, celery and some greens like Chinese lettuce and Chinese broccoli. Rice and barley are OK and the more polished versions of these grains may even be better in some cases.

White beans, like navy beans or larger white beans, tofu and white meat fish are fine. A little wakame seaweed or arame seaweed should be OK. Watermelon and cucumber are good eaten raw.

Olive oil is OK. Sesame oil should be avoided.

Most breads, crackers and muffins are heating and should be avoided.

Some recipes follow.

FISH STEW – HEALING, SPRING TYPE

1 cup diced onion
1 cup diced leeks
2 tbs. kuzu
4 to 6 serving size pieces of orange roughie
1 cup sliced celery no strings attached
1 tbs. olive oil or sesame oil
5 cups rich vegetable stock
1 cup diced daikon1cup cauliflower florets
herbamare and soup herbs to taste

Sauté vegetables in stock and oil and herbamare.  Add more stock and herbs and cook till soft.  Add fish in large bite size pieces.  Cook till barely done.  Thicken with kuzu and adjust seasonings.  Some people may like miso or tamari in this stew. Serve over brown rice or brown rice noodles.

Sauté onion in olive oil until soft.  Add cauliflower.  Add stock to cover.  Then simmer until cauliflower is soft too.  Add sea salt or Herbamare.  Add the rice cereal and simmer, stirring often for 10 minutes more.  Puree - adjust seasonings - add tamari if you wish and possibly, herbs ("Soup Herbs" e.g.  basil, celery, marjoram, thyme savory, bay leaf.) If soup is too thick, add vegetable stock and readjust seasoning.  A little white pepper is nice for special  occasions.

CAULIFLOWER SOUP PARTY STYLE

6 to 8 cups stock made from buttercup squash, carrots, celery, onions, and cauliflower leaves
1 onion - chopped
1 head cauliflower
1/3 cup brown rice cereal
1 tsp. sea salt
Herbamare to taste
1 tbs. olive oil
Your choice of herbs - include parsley (Soup Herbs are great i.e. basil, celery, marjoram, thyme, savory, bay leaf)

Sauté onion in olive oil until soft.  Add cauliflower.  Add stock to cover.  Then simmer until cauliflower is soft too.  Add sea salt or Herbamare.  Add the rice cereal and simmer, stirring often for 10 minutes more.  Puree - adjust seasonings - add tamari if you wish and possibly, herbs ("Soup Herbs" e.g.  basil, celery, marjoram, thyme savory, bay leaf.)
If soup is too thick, add vegetable stock and readjust seasoning.  A little white pepper is nice for special occasions.

SPRING MILLET LOAF

1 cup organic millet - washed
4 cups water
2  cups organic rutabaga cut in chunks

1 1/2 cups chopped leeks
1 1/2 cups chopped celery (no strings attached)
2 tsp. organic sesame oil
1 tsp. sea salt or more, to taste

Sauté the leeks in a little oil and water and sea salt.  Add millet and the rest of the water and bring to a boil.  Add the rutabaga, the celery, the salt and the rest of the oil.  Boil again, cover, turn down heat and simmer until all the water is absorbed - about 30 - 40 minutes.

(This is wonderful in a stainless steel pressure cooker, cooked for about 30 minutes.)

Oil a loaf pan and pour in cooked mixture.  Let set at room temperature till cool. Turn out on a platter or slice from pan.  Serve with a sauce (bean sauce or vegetable sauce) or top with roasted sunflower seeds or gomasio.

MILLET SALAD

1 cup millet, cooked and cooled almost to room temperature
Vegetables: chopped green onion, chopped parsley and blanched diced carrot (about 3/4 cup of each)
Choose  cooked corn kernels or green peas (1/2 cup)
Combine vegetables.  Add cooked millet gradually.  It will remain in small clumps.  Add dressing.

DRESSING FOR MILLET SALAD

A.        1 Medium onion - chopped
6 Cups water
2 Cups daikon - chopped
3 Inches of wakame - soaked 5 minutes and chopped, discarding hard bits


B. 2 -3 Tablespoons of miso pureed in a little water (More or less to taste.  Soup should be flavorful, not salty.)

2 Cups chopped leafy greens (watercress, daikon tops, turnip tops etc.

1/4 cup olive oil
2 tbs. umeboshi vinegar
juice of 1/2 lemon

Combine ingredients.
Bring water to a boil.  Add the rest of A and bring to a boil again.  Turn down heat and simmer for 20 to 30 minutes, until daikon is very soft.  Either add all of B, bring to a boil and server or just add some miso and greens to the amount of soup you wish to serve and refrigerate the rest of A for future use.

MILLET SOUP SPRING VARIETY
May be served with roasted sunflower seeds or cooked aduki beans -for a meal in one dish

Ingredients

2/3 cup millet  -  washed
10 1/2 cups vegetable stock (made with any organic vegetables) or water
1 cup onions - peeled and sliced
1 cup leeks - washed well and sliced (use the most tender parts; and use the tough parts in stock)
2 cups cauliflower cut in very small pieces
2 tsp. light organic sesame oil
1 tsp. sea salt
1 1/2 cups carrots – diced
1 1/2 cup celery (no strings attached)
1 1/2 cups chopped parsley
1 tbs. (or more) "soup herbs"  -  (basil, celery, marjoram, thyme, savory, bay leaf)
1 tsp. (or more) Herbamare
Tamari to taste, if desired

A.  Combine the millet, 7 cups of stock or water, 1/2 tsp. sesame oil and 1/2 tsp. sea salt.  Bring to a boil and simmer for 3/4 hour.

B.  Sauté the onions and leeks, then celery, carrots and cauliflower in 1/2 cup water or stock mixed with 1 1/2 tsp. sesame oil and 1/2 tsp. sea salt.  Add the remaining 3 cups liquid and simmer 15 minutes more with soup herbs and Herbamare.

C.  Combine A and B and 1 cup parsley.  Adjust seasoning and cook for 10 to 15 minutes more.  Add the remaining parsley at the end for color and freshness.

Spring vegetable Kuzu sauce

Sauté leaks or green onions, diced daikon, diced celery, possibly cauliflower.

Cut up in tiny pieces in olive oil and sea salt.

Dissolve the Kuzu in vegetable stock and add to the vegetables; bring to a boil, stirring constantly. Reduce heat and simmer for two minutes, continuing to stir frequently.

Meanwhile, chopped the parsley. Add Herbamare to the sauce; then add parsley. Serve immediately.

 

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