{"id":2763,"date":"2011-06-28T10:00:01","date_gmt":"2011-06-28T14:00:01","guid":{"rendered":"http:\/\/yang-sheng.com\/?p=2763"},"modified":"2011-12-07T01:08:39","modified_gmt":"2011-12-07T06:08:39","slug":"seasonal-harmony-6","status":"publish","type":"post","link":"https:\/\/yang-sheng.com\/?p=2763","title":{"rendered":"Seasonal Harmony"},"content":{"rendered":"<h2 style=\"text-align: center\"><span style=\"color: #0000ff\"><strong>\ufeffFood As Medicine &#8211; Seasonal Harmony<\/strong><\/span><\/h2>\n<h3 style=\"text-align: right;padding-left: 480px\"><span style=\"color: #000000\"><span style=\"font-family: Arial\"><strong>\u00a0<\/strong><\/span><strong><span style=\"font-family: Times New Roman\">By Ellasara Kling<\/span><\/strong><\/span><\/h3>\n<p><span style=\"font-family: Times New Roman\"><span style=\"color: #000000\"><a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/chinese-herbs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-thumbnail wp-image-2958 alignleft\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/chinese-herbs-150x150.jpg\" alt=\"\" width=\"169\" height=\"162\" \/><\/a>Probably the most obvious aspect of Chinese healing arts is the focus on increasing health from the center of who we are. The ongoing movement between internal forces, external influences, general circumstances, who we are, where we are, and so on are all part of the overall configuration that form the picture of our health at any given moment. Essentially, we are always observing change and \u201ccoaxing\u201d it along as an interactive partner in our transformation. Through this process of flux, insights arise and become today\u2019s pearls of wisdom and tomorrow\u2019s mundanity as we integrate them into our lives as we move along our energy path. The real wisdom is in the underlying, unifying field from which the \u201cmedicine\u201d be it herbs, food, massage, meditation, qigong, taiji, or other, flows regardless of form or technique. <\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman\"><span style=\"color: #000000\"><strong>This season is Late Summer<\/strong> in Chinese Medicine which starts around mid-August and lasts until the Autumn Equinox. It is related to the Earth element, the color yellow, the Spleen\/Stomach organ-meridian systems, it is nourished by the sweet\/bland flavor, its environment is damp, its direction is Middle\/Center. The Late Summer flows out of Early Summer and then into Fall. It comes from the bitter taste and is going into pungent. The flavor which balances it is Spring\u2019s sour taste. (Hence, the popularity of sweet and sour sauces \u2013 natural balancing flavors.) This central placement of Late Summer is one of balance. In order to stay in balance, a person must have a deep feeling of trust\/faith. The deeper our trust, the stronger our balance. During Late Summer, the early summer heat is beginning to cool and the earth energy is beginning to prepare for the Fall. Late Summer is a season of abundance and glorious colors.\u00a0 Everything is reaching its peak. The work of Spring and Early Summer is coming to fruition and these results are evident everywhere. Although fruits are prevalent in this season, excessive eating of fruit can lead to excessive mucus later on. Smaller meals that are well-chewed are beneficial just now. <a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/five-elements-theory.bmp\"><\/a><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman\"><span style=\"color: #000000\"><strong><span style=\"text-decoration: underline\"><a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/five-elements-theory.bmp\"><img decoding=\"async\" class=\"size-full wp-image-2779 aligncenter\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/five-elements-theory.bmp\" alt=\"\" \/><\/a><\/span><\/strong><\/span><\/span><\/p>\n<p><span style=\"font-family: Times New Roman\"><span style=\"color: #000000\"><strong><span style=\"text-decoration: underline\">Some foods for the late summer<\/span><\/strong>: Almond, Apple, Barley, Blueberries Buckwheat, Cabbage, Carrots, Cherry, Chestnuts, Chicken, Chive, Coconut, Cooked onion, Corn, Cow\u2019s milk, Crab, Cucumber, Dates, Duck eggs, Eggplant, Figs, Fruits (sweeter), Garlic, Ginger, Grapes, Hazelnuts, Honey, Job\u2019s tears, Lamb, Licorice, Lotus root, Mangos, Melons, Millet, Molasses, Mushrooms (especially button mushrooms), Oats, Oranges, Peanuts, Peaches, Peas, Potato, Pumpkins, Red Chinese Dates (Jujube), Rye, Squashes, Strawberry, Sugar, Sweet potatoes, Water chestnut, Watermelon.<\/span><\/span><\/p>\n<h2><strong>Recipes:<\/strong><\/h2>\n<h2><span style=\"text-decoration: underline\"><em>Brunch Berry Cake<\/em><\/span><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>1\/2 cup crushed walnuts &#8211; lightly toasted <a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Berry-Cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Berry-Cake-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><br \/>\n1\/3 cup granulated brown sugar<br \/>\n2 tablespoons buckwheat flour type\ufffd<br \/>\nPinch of salt<br \/>\n1 large organic egg<br \/>\n1\/3 cup firm silken organic\u00a0 tofu<br \/>\n2 cups of blueberries or blackberries<br \/>\n1 cup halved strawberries<br \/>\nConfectioners&#8217; sugar for dusting or drizzle of honey (optional)<br \/>\nMint leaves (optional)<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>Preheat oven to 400\u00b0F. Lightly coat a 9-inch pie pan with a light oil such as walnut oil<\/li>\n<li>Place dry ingredients \u2013 sugar, flour, salt and walnuts &#8211; in a food processor or blender and blend\/process until it is fine.<\/li>\n<li>Add the egg and tofu, process until smooth.<\/li>\n<li>Fill the bottom of the pan with the blueberries or blackberries<\/li>\n<li>Place the halved strawberries cut side down in a pleasing to you pattern<\/li>\n<li>Pour the nut mixture over the top as evenly as possible.<\/li>\n<li>Bake for about 45 minutes at which point it will be set and a light golden color.<\/li>\n<li>Let cool for 10 minutes or more. Dust with confectioners&#8217; sugar or drizzle with a bit of honey and decorate with mint leaves &#8212; serve warm.<\/li>\n<p><span style=\"text-decoration: underline\">\ufeff<\/span><\/ul>\n<h2><span style=\"text-decoration: underline\"><em>Pear\/walnut\/avocado salad<\/em><\/span><\/h2>\n<p><strong>\ufeff\ufeffIngredients:<\/strong><\/p>\n<p>1 Asian Pear or other pear or Gala\/Fuji\/Pink Lady apple<a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/avocado-salad.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/avocado-salad-300x272.jpg\" alt=\"\" width=\"300\" height=\"272\" \/><\/a><br \/>\n1 avocado\u00a0 &#8212; peeled\/ halved\/sliced in \u00bd \u201c pieces<br \/>\n1 small pink (or ruby red) grapefruit<br \/>\n2\u00a0 FRESH water chestnuts if available in your area<br \/>\n\u00bd cup lightly toasted walnuts<br \/>\n1 lemon<br \/>\nSmall amount of baby arugula<br \/>\nMint leaves\u00a0 &#8211; a few . . .finely minced<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>After coring, Cut the pear or apple in very thin \u00bd moon slices and dip in lemon water so the slices retain their color<\/li>\n<li>If you have walnut halves, turn them into slightly crumbled pieces<\/li>\n<li>Slice the avocado as above and dip in lemon water so it retains its color<\/li>\n<li>Peel, and cut the grapefruit so that you have removed the pith from the outside. Cut into bite size chunks.<\/li>\n<li>Peel and dice the fresh water chestnuts<\/li>\n<li>Peel fine strips of the lemon zest and mince very finely<\/li>\n<li>Place a small amount of arugula on the serving dish so that it cover the dish in a thin layer, arrange all the fruit on the arugula in a pattern that is pleasing to you. Sprinkle the walnuts over the fruit.\u00a0 Garnish with lemon zest and mint leaves.<\/li>\n<p><span style=\"text-decoration: underline\">\ufeff<\/span><\/ul>\n<h2><span style=\"text-decoration: underline\"><em>Raspberry Dressing<\/em><\/span><\/h2>\n<p>Blend together in a blender:\u00a0 Walnut oil\/lemon juice\/red wine vinegar\/1\/8 tsp ginger\/crushed \u2013 sieved fresh raspberries(to remove all seeds) \/salt\/sugar or honey . . drizzle over salad.<\/p>\n<h2><span style=\"text-decoration: underline\"><em>Tea Eggs<\/em><\/span><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>12 eggs<br \/>\nwater to fully cover by at least one inch<a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Tea-eggs.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Tea-eggs-300x270.jpg\" alt=\"\" width=\"300\" height=\"270\" \/><\/a><br \/>\n\u00bc cup black tea leaves or gunpowder green tea, or a smoky oolong tea<br \/>\n3 star anise<br \/>\n2 cinnamon sticks<br \/>\n2 TB soy sauce<br \/>\n1 tsp five spice powder<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>Place room temperature eggs in a sauce pan and cover with water and over high heat bring to a boil. (cook uncovered)<\/li>\n<li>Reduce heat somewhat and cook about 5 minutes<\/li>\n<li>Let stand until cool<\/li>\n<li>Tap eggs lightly with the back of a spoon so that you crack the shells but they are not coming off.\u00a0 You want a \u201ccrackled shell\u201d look on the eggs when they are peeled.<\/li>\n<li>Add all the other ingredients to the saucepan, cover saucepan, and over low heat simmer for about 1 hour.<\/li>\n<li>Let stand in water until it is cool, drain and peel.<\/li>\n<li>Your eggs will have a \u201ccrackle\u201d pattern and a delightful flavor.<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline\"><em>Carrots and Turnips<\/em><\/span><\/h2>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>2 cups each carrots and turnips cut into matchsticks about 3\u201d long<a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Carrots-and-Turnips.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Carrots-and-Turnips-219x300.jpg\" alt=\"\" width=\"219\" height=\"300\" \/><\/a><br \/>\n\u00be cup vegetable broth<br \/>\n1 tsp grated lemon peel<br \/>\n1 TB lemon juice<br \/>\n\u00bd tsp rosemary<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>Bring carrots, turnips and veggie broth to a boil \u2013 reduce and simmer until veggies are just tender and drain.\u00a0 Toss with lemon juice, peel and rosemary.<\/li>\n<li>Alternately, you can add the lemon juice, peel and rosemary to the veggie broth along with 1 TB of cornstarch that has been diluted in 1 TB cold water and reduce until you have a nice sauce.<\/li>\n<p><span style=\"text-decoration: underline\">\ufeff<\/span><\/ul>\n<h2><span style=\"text-decoration: underline\"><em>Blanched Peaches<\/em><\/span><\/h2>\n<p><strong>Ingredients<\/strong><\/p>\n<p>One or more very firm peaches with lots of red on the skin.<br \/>\nA pot of boiling water<a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Pear.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/06\/Pear.jpg\" alt=\"\" width=\"240\" height=\"180\" \/><\/a><br \/>\nA bowl of ice water<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ul>\n<li>With a slotted spoon, place the peaches one at a time gently in the boiling water for 1 minute<\/li>\n<li>Remove with a large slotted spoon and put the peaches gently one at a time in the bowl of ice water to stop the cooking<\/li>\n<li>Very carefully and tenderly remove the skin from the peach \u2013 the red color will have transferred on to the peach flesh and will make a beautiful presentation.<\/li>\n<\/ul>\n<p><span style=\"color: #000000\"><span style=\"font-family: Times New Roman\">&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;<\/span><\/span><\/p>\n<address><span style=\"font-family: Times New Roman\"><em><a href=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/05\/aays113.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2303 alignleft\" src=\"http:\/\/yang-sheng.com\/wp-content\/uploads\/2011\/05\/aays113.jpg\" alt=\"\" width=\"100\" height=\"103\" \/><\/a>[Ellasara is a long time student of Master Nan Lu. She is now participating in LifeForce, Tao of Medical Qigong with Master Lu. She has deeply studied Chinese Nutrition and Food Cures for many years both formally and informally. She has a background as a chef, personal chef and caterer as well as having worked with\u00a0people on improving their perspective on food and health. She teaches \u201cSeasonal Harmony\u201d a cooking class for balanced eating according to the principles of TCM\/Five Element Theory and shares Wu Ming Qigong for Breast Health.<\/em><em> For more information on food\/health\/Chinese medicine\/Qigong\/taiji Visit: <a href=\"http:\/\/www.taoofhealing.com\/\"><span style=\"color: #0000ff\">www.taoofhealing.com<\/span><\/a>]<\/em><\/span><\/address>\n<div><div style=\"padding-top:10px;margin-bottom:10px;font-size:10pt;font-family:arial;font-weight:bold;\">Do you like this? 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The ongoing movement between internal forces, external influences, general &hellip; <a class=\"more-link\" href=\"https:\/\/yang-sheng.com\/?p=2763\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[780],"tags":[380,376,377,383,385,375,378,382,381,384,379],"class_list":["post-2763","post","type-post","status-publish","format-standard","hentry","category-seasonal-harmony-tcm","tag-avocado","tag-berry","tag-cake","tag-dressing","tag-eggs","tag-food","tag-pear","tag-rasberry","tag-salad","tag-tea","tag-walnut"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/yang-sheng.com\/index.php?rest_route=\/wp\/v2\/posts\/2763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/yang-sheng.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yang-sheng.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yang-sheng.com\/index.php?rest_route=\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/yang-sheng.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2763"}],"version-history":[{"count":0,"href":"https:\/\/yang-sheng.com\/index.php?rest_route=\/wp\/v2\/posts\/2763\/revisions"}],"wp:attachment":[{"href":"https:\/\/yang-sheng.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yang-sheng.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yang-sheng.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}