A Healthy Chinese Food Recipe for Detoxification
From the Vegetarian Health Institute on 3/2/17
Chinese food therapy dates back thousands of years and is part of traditional Chinese medicine. In fact the first written record of this therapy dates back to the Huangdi Neijing, or “The Yellow Emperor’s Classic of Medicine”, from 300 BC — the oldest book of traditional Chinese medicine.
Chinese Food Therapy’s philosophy is based on the observation that different types of natural food is beneficial to health, can help against diseases or act as preventive treatments. For maximum benefits, Chinese medicine teaches that these foods should be eaten in a balanced way.
This balance is achieved primarily through the identification of “opposing foods” and a careful combination of these. Ancient philosophy of the two opposite energies, the famous Yin and Yang, is one of the precepts of Chinese food therapy. Yang ingredients like carrots, garlic or ginger stimulate metabolism. Yin ingredients meanwhile, such as Chinese cabbage, eggplant or tofu have a cooling effect on the body. The balance between these two categories of foods is the key to a diet beneficial to health.
In fact, in modern times, the Chinese have conducted numerous studies on the beneficial effects of food on health, investigating such philosophies as: eating parsley can help from chickenpox and certain foods such as watermelon or cucumber help reduce body heat in summer.
With such specific knowledge behind what the Chinese consider the science of food, they have a remedy for everything — allergies, bloating, backache, bronchitis, cellulite, constipation, diarrhea, fatigue, fever, insomnia, stress, hypertension, and headache. And much more.
Below is a natural, vegan recipe for detoxification.
Chinese Recipe for Detoxification
- Green beans
- 1 L of cold water (for soaking)
- 1.25 L of water (for cooking)
- 2 inches (5 cm) of kombu seaweed (optional)
- 80 mL barley
- 1 chopped onion
- 1 clove garlic, minced
- 1 bay leaf
- 1 L diced carrots
- 1 additional chopped onion
- 1 clove garlic, chopped or 1 additional 5 mL garlic nuggets
- 250 mL canned crushed tomatoes
- 2 c. tablespoons (30 ml) olive oil cold pressed
- 10 mL sea salt
- 10 mL dry mustard
- 5 mL ground ginger
- Sort, wash and drain the beans.
- In a large bowl or a large pot, cover the beans with about 1 L of cold water and soak overnight (8-12 hours) at room temperature.
- The next day, drain the beans and rinse with water. Discard the soaking water or use it to water the plants.
- Transfer the beans to a large pot. Add 1.25 L of water and the kombu seaweed.
- Bring to a boil and simmer for 2-3 minutes while removing the foam that forms on the surface.
- Add the barley, onion, garlic and bay leaf and bring to a boil.
- Reduce heat, cover the pot with half of the lid and simmer over medium heat for 30 minutes. Warning: Never cover completely otherwise there will be overflow.
- Pour the contents of the pot into an ovenproof pan.
- Add remaining ingredients and mix. Note: Ensure that the seaweed is immersed or it will dry without playing its role.
- Cover and bake at 225 °F (105° C) for 6 to 8 hours.
- If necessary, add water during cooking so that the beans are still covered with liquid.
Remove the pan from the oven, remove the bay leaf and shred the remains of kombu seaweed. And enjoy!
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