{"id":10662,"date":"2014-09-14T23:45:27","date_gmt":"2014-09-15T03:45:27","guid":{"rendered":"http:\/\/yang-sheng.com\/?p=10662"},"modified":"2014-09-18T12:48:39","modified_gmt":"2014-09-18T16:48:39","slug":"autumn-is-lunglarge-intestine-season","status":"publish","type":"post","link":"https:\/\/yang-sheng.com\/?p=10662","title":{"rendered":"Autumn is Lung\/Large Intestine Season"},"content":{"rendered":"

[Seasonal Harmony \u5b63\u8282\u7684\u548c\u8c10]<\/strong><\/p>\n

Autumn is Lung\/Large Intestine Season<\/strong><\/h2>\n

By Ellasara Kling\u00a0<\/strong><\/p>\n

 <\/p>\n

The organ system related to the fall season is the Lung\/Large Intestine. Among its many functions, the Lung is responsible for providing proper moisture to the skin and, through its paired partner the Large Intestine, the hair.\u00a0 Dry hair and\/or skin are signs of Lung\/Large Intestine function\u00a0 imbalance. Providing proper moisture balance to the Lung\/Large Intestine system is very important and you will see a recipe below which aids in that purpose. Skin problems are always associated with the function of Lung energy, as the skin is its \u201couter\u201d representative<\/em>. The skin as we are taught, is the largest organ of the body and is \u201cour protective shield\u201d to the influences of the environment.\"5element\"<\/a><\/p>\n

The Lungs connect our \u201cinside\u201d with our \u201coutside\u201d through the nose, its sense organ.\u00a0 Part of the Lung\u2019s function, therefore, is protective as it filters the air we breathe. The Lung is very sensitive to changes in temperature, dampness, dryness and wind. The Lung\u2019s awareness of changes in the environment alerts us to conditions that can be detrimental so we can protect ourselves, and conditions that are supportive so we can increase our use of them. During the Fall season we look forward to many pleasant days with low humidity and comfortable temperatures, especially in early Fall. On these days, filling the lungs fully with fresh air, will certainly assist the function of the Lung\/Large Intestine system and our entire body.<\/p>\n

A small note about sleep<\/span>. We are all aware of the necessity of a good night\u2019s sleep to create and maintain good health. Yet, many people awaken around 3 a.m. and cannot return to sleep until around 5 a.m. This is the time that is \u201cruled\u201d by the Lung according to the flow of meridian energy (3 a.m. to 5 a.m.)<\/strong> The Large Intestine\u2019s time is from 5 a.m. to 7 a.m.<\/strong> Two natural sleep aids are Snow fungus and lotus seeds.\u00a0 There is a lovely recipe below for Snow fungus and Pear Soup that along with its other benefits is very relaxing to eat.<\/p>\n

Here is a common Chinese recipe to use Lotus Seeds as a natural sleep aid:\u00a0 place about 10 seeds in 2 cups of water and bring to a boil. Reduce heat and simmer for about 20 minutes, reducing the liquid to 1 cup.\u00a0 Let cool to a drinkable temperature and sip slowly. Honey or rock sugar may be added for a sweeter taste.<\/p>\n

Some Foods That Harmonize With Autumn<\/strong><\/p>\n

Almonds, Apples, Apricot, Bamboo Shoots, Bananas, Barley, Basil, Bai Mu Er \u2013 aka White Fungus, Cauliflower, Chestnuts, Chicken Egg, Chickweed, Cilantro, Coriander, Cow\u2019s Milk, Crab apple, Daikon radish, Eggplant, Fennel bulb, Garlic, Ginger, Job\u2019s Tears (Chinese Barley), Kohlrabi, Kumquat, Lily Bulb, Lotus Root, Lotus seeds, Mustard \u2013 leaf and seeds, Onions \u2013 Green, Yellow, Red, Shallots, Parsnip,\u00a0 Peanuts, Pears, Peppermint, Persimmon, Pine Nut, Radish, Sesame, Spinach, Strawberry, Walnut, Water Chestnut, White turnips.<\/p>\n

\"Recipe-Word\"<\/a>\u00a0<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Butternut Squash Soup with Bengali Spices\"butternut-squash-bengali-spices-012\"<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 tsp salt
\n\u00bc cup grapeseed oil
\n1 medium whole bay leaf
\n1 tsp panch phoran<\/strong> (This is a combination of equal amounts of fenugreek, nigella seeds, fennel seeds, mustard seeds and cumin)*
\n\u00bd tsp crushed red pepper (mildly hot should be fine)
\n1-1\/2 cups white onion
\n1-1\/2 tsp ground turmeric<\/a>
\n1 tsp ground cumin<\/a>
\n1 TB ground coriander
\n1 TB freshly grated ginger
\n4 cups cold\u00a0 water
\n1 TB ground garam masala<\/a>
\n1 tsp ground fennel seeds<\/a>
\n4\u00a0 cups\u00a0 butternut squash<\/a>, peeled, seeds removed, and cut into large pieces
\n1 small peeled sweet potato (orange flesh)\u00a0 – no more than approximately 1 cup\u00a0 uncooked.
\n1\/2 cup cooked chickpeas – drained
\n4-6 cups water or mild broth
\nCilantro leaves for garnish
\nSmall pitcher of coconut milk\u00a0 – about \u00bd ounce per person.<\/p>\n

*This blend is available at Indian and Asian markets.\u00a0 Should it not be available, your local grocer most likely carries fennel seeds, cumin and mustard seeds. Even if the nigella seeds and fenugreek are not available to you, at least mix together the other 3 spices in equal portions.\u00a0 As you can see, you need very little for this recipe, but you might enjoy experimenting with these spices this Fall.<\/p>\n

Directions<\/strong><\/p>\n

First gather all of your measured spices into small, individual containers (I have been told that cupcake papers work well for this)<\/p>\n

Peel the squash and sweet potato, cut into large chunks and set aside<\/p>\n

Chop the onion and set aside<\/p>\n

Now:\u00a0 Sprinkle 1 tsp salt on the base of a 5 qt saut\u00e9 pan and heat over medium heat<\/p>\n

Add the oil, bay leaf, panch phoran and crushed pepper: stir the spices into the oil which is spread across the bottom of the saut\u00e9 pan and heat, then<\/p>\n

Add chopped onion: stir the onion into the spiced oil so that the onion is completely coated.\u00a0 Let the onion saut\u00e9, stirring regularly, not allowing it to burn, but allowing it to turn golden, pretty much throughout.<\/p>\n

Next: Add the ground turmeric, cumin and coriander, salt, ginger and combine into the onions thoroughly. Once combined, add the 4 cups of cold water and stir thoroughly. Bring to a boil. Add the garam masala and fennel seeds and stir well and turn down the heat to a simmer.<\/p>\n

Add the butternut squash, sweet potato and chick peas. Bring it back to a boil and then reduce the heat and simmer slowly. Cover the saut\u00e9 pan allowing a small space for steam to escape.<\/p>\n

Simmer until the squash is completely cooked. Turn off the heat and let it cool down.<\/p>\n

Blend in a blender (or use hand blender) in small batches, until entirely pureed. Return to saut\u00e9 pan.<\/p>\n

Turn heat to low, add water or mild broth to create a \u201cbisque-like\u201d consistency or consistency that you prefer. When heated through:<\/p>\n

Garnish each bowl with cilantro leaves, serve with coconut milk on the side for those who like to add it.<\/p>\n

This soup is flavorful and mildly spicy. The pungent flavor is the keynote flavor for the Autumn season and is said to strengthen the Lung function. The pungent\/spicy flavor has an upward and outward movement which can help regulate the inward\/downward movement of the season. Among other things, pungent flavors aid circulation. Sweet potatoes\/yams are excellent for maintaining metabolic function.<\/em><\/p>\n

\u00a0<\/em><\/p>\n

Snow Fungus and Pear Soup<\/strong><\/p>\n

Ingredients\u00a0\"snow-fungus-pear\"<\/a><\/strong><\/p>\n

1 piece of dried snow fungus
\n1 qt water
\n1 pear
\n12 red dates
\nRock sugar
\n\u00a0<\/strong><\/p>\n

Directions<\/strong><\/p>\n

Break 1 piece of snow fungus in \u00bd. Place it in a bowl of warm water.\u00a0 It will immediately soften.\u00a0 With a small knife or pair of scissors, carefully remove the hard \u201corange\u201d core on the bottom of the snow fungus.\u00a0 Discard the water.\u00a0 Break the snow fungus up in small pieces and rinse and drain several times in warm water. When done, the snow fungus will be white and flowery.<\/p>\n

In a 2 or 3 qt pot, place the water and \u00bd the snow fungus. Bring to a boil and let simmer while you cut the pear into pieces \u2013 1\u201d long by \u00bd\u201d wide works very well, some people prefer just cutting in quarters. (Remember to remove the seeds.) Add to the pot.<\/p>\n

Rinse the red dates well and add them to the pot along with some rock sugar to taste.<\/p>\n

Simmer for at least \u00bd an hour and possibly up to 3 hours (adding water as necessary).<\/p>\n

The longer the snow fungus is cooked, the softer it gets, some people like it mushy and some a little crunchy.\u00a0 It\u2019s personal preference. How sweet to make it is also personal preference. The “soup” will be thickened by the snow fungus. Although you want enough fluid for it to be a soup, this is a healthy dessert soup and does not require lots of liquid, just enough to form a sauce around the fungus, pears and dates.<\/p>\n

Pears nourish the Lungs and Large Intestine and are moisturizers for them.\u00a0 Cooked together with some rock sugar they are very effective in breaking up phlegm.\u00a0 Snow fungus<\/strong> (available at Asian markets) is considered excellent for the skin and can aid in sleeplessness. Many people add cooked snow fungus to many soups, stews and stir fry vegetable dishes throughout the year. <\/em><\/p>\n

 <\/p>\n

Green Onion Crepes<\/strong><\/p>\n

Ingredients\u00a0\"onion-crepe\"<\/a><\/strong><\/p>\n

3 eggs
\n\u00bd cup soy milk \u2013 plain unsweetened organic
\n\u00bd cup water
\n\u00bd tsp salt
\n2 TB grapeseed oil
\n1 cup all purpose flour
\n1 cup scallions cut into very thin rings using whites and light green part only
\nGrapeseed oil for cooking.
\n\u00bc cup measuring spoon and tablespoon.
\nParchment paper cut to double the size of a plate and folded in half<\/p>\n

 <\/p>\n

Side dishes\"onion-crepe-2\"<\/a><\/strong><\/p>\n

\u00bc cup cilantro leaves chopped
\n1 tsp crushed red pepper
\n\u00bd cup dipping sauce
\n\u00bc cup toasted sesame oil
\n\u00bc cup toasted sesame seeds
\n\u00bc cup chili sauce
\nLemon juice that is lightly salted and lightly diluted.<\/p>\n

Directions<\/strong><\/p>\n

In a large bowl (about 2-3 qt size) place eggs, soy milk, water, salt and oil.\u00a0 Stir together until blended, but not frothy.\u00a0 Overbeating will only make your crepes \u201ctough\u201d in texture.<\/em><\/p>\n

Add in the flour slowly so that it can be combined without lumps and without overbeating.<\/p>\n

Then add in the chopped green onions. (the upper dark parts are too tough \u2013 use only tender parts) and stir lightly so that the green onion is evenly distributed.<\/p>\n

Using a crepe pan or 7-8 inch saut\u00e9 pan, coat it well with grapeseed oil and heat the oil.\u00a0 Medium heat. . never high. Optimally, you want a pan that is light enough for you to lift and swirl the batter<\/em>.\u00a0 Pour excess oil into a small cup.\u00a0 You do not want too much oil or too little oil in the pan.\u00a0 Too much would look \u201csaucy\u201d and too little would be no excess at all. <\/em><\/p>\n

    \n
  1. When your oil is hot, but not smoking, pour \u00bc cup of your batter into your pan \u2013 if the pan is 8\u201d add an extra tablespoon of batter.\u00a0 If your pan is too heavy to lift<\/strong> and swirl, then use the back of a metal ladle to quickly swirl the batter around the bottom of the pan taking care not to press the batter into the pan as that will cause it to stick.\u00a0 <\/em><\/li>\n
  2. After about 1 minute lightly shake your pan, the crepe should move slightly. If not, it probably has not cooked long enough. You can check its progress by gently lifting a side with a spatula \/flipper and peeking underneath. <\/em><\/li>\n
  3. When it is completely set, carefully slide your spatula\/flipper underneath the crepe and flip it over. The top side will now either be slightly golden in places or completely pale.\u00a0 If completely pale, you will flip it again after the side now on the pan has cooked.\u00a0 After about 1-2 minutes, flip your crepe again. If the original bottom was pale. Let is sit over the heat another minute or two so it gets a little golden.\u00a0 The top should be lightly golden as well.<\/li>\n
  4. \u00a0When your crepe is lightly golden on each side, place on the plate and cover with the parchment paper. Place the next crepe on the parchment paper, and cover with the folded part, continue until all the crepes are done and \u201csandwiched\u201d between the parchment paper.<\/li>\n<\/ol>\n

    Repeat \u00a01 through 4\u00a0<\/strong>\u00a0until you have used all the batter. This recipe will make about 6-7 crepes. The crepes can now be placed on a serving platter, you can leave them flat or roll them gently and garnish the plate.<\/p>\n

    Autumn Tea Suggestion<\/strong>:\u00a0 Barley Water:\u00a0 This is a simple, delicious drink that can be made a day ahead.\u00a0 It is excellent for reducing heat, can relieve a dry, tickling cough, it is said to relieve both constipation\u00a0 or diarrhea and is an anti-inflammatory.<\/em> Preparation:\u00a0 Place 2 TB Pearl Barley into 1 qt (4 cups) of water.\u00a0 Bring it to a boil and then reduce the heat and simmer for about 10 minutes.\u00a0 Add honey to taste.\u00a0 As a variation, add vanilla bean as it cooks or a few drops of pure vanilla extract.<\/p>\n

    Eat Seasonal, Buy Local, Think Global!<\/em><\/strong><\/p>\n

    Wishing you good health!\u00a0 Remember to smile from the heart at all things<\/strong>.<\/p>\n

     <\/p>\n

    \"Ellasara<\/a>The information in this article is based on the theories and principles of Chinese Medicine\/Five Element Theory. Ellasara, a practitioner of Wu Ming Qigong, has been studying with Master and Dr. Nan Lu for many years and has participated in special classes through TCM World Foundation and the Tao of Healing in New York City. For comments, questions, consultations, ellasara00@gmail.com\u00a0<\/address>\n
    \u00a0<\/address>\n
    \u00a0<\/address>\n

     <\/p>\n

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