Chinese Dietary Therapy

The theory of yin and yang deals with the principle of balance, the balance of opposites. According to the Taoists who originated this concept, the principle of balance, harmony and cooperation is the key to understanding all living things.

Chinese dietary therapy springs from these same roots and is considered to be fundamental to any other form of healing. To achieve balance the Chinese paid equal attention to what went in (in other words the types, preparation and amount of food), and to what came out (the symptoms or patient's complaints). They paid close attention to the energy, or chi, of each food. This was achieved by carefully studying the effects of specific foods on the body over a long period of time. This page provides an overview of a balanced diet according to the yin/yang energetics, followed by a realistic food regiment with recipes at the end.

Presented below are some food charts to introduce the energetics of various foods. The goal is to achieve a warm diet. It is safest and most balanced to eat energetically neutral, warm foods.

 

Combining cold energy foods with energetically hot foods does not create net warmth, this only creates imbalance.

 

Some therapuetic diets may make use of cooler and warmer foods, depending on the individuals imbalance. However, some foods work in more complex ways to affect energetics. For example, most root foods move down. Some hot food, like alcohol move in, and can go deep and can do damage channels. Because foods can interact in various ways is is important for someone trying to use foods which are not neutral, to seek an expert in Chinese dietary therapy. An expert can also discuss which herbs to avoid or take to treat an imbalance. Ideally one is able to put all yin yang modalities to use for healing and therefore would modify the diet, receive acupuncture or acupressure if needed, and practice T'ai-chi on a regular basis. Each of these is informed by the understanding of energetics based on the yin yang theory.

Proper nutrition one of the three  free therapies. Though it costs to purchase ingredients and  prepare food, it doesn't cost any extra to get healthier, more balanced foods. For someone who eats balanced, he/she will save their well- being, have more energy to be productive, and have less doctors bills and other health related costs. Typically the diet is most successful when one takes complete control of what goes in their body, by cooking foods. This is not just a fad diet to loss weight, but rather a method of getting the whole family to be healthier and happier together. 

The goal of this "way of cooking" is to prepare delicious meals that are low fat or fat free, that provide balanced nutrition, and that everyone will enjoy eating.  The first thing to do is obtain some good stick-free cookware, preferable with lids that provide a steam vent, and utensils.  These allow you to cook with little or no fats or oils.  A good quality stainless steel steamer is very important, as are a stockpot and colander.  Use small amounts of water to cook foods in the frying pan, being careful not to let it burn, as this will cause the food to have the fire energy.  Use a stainless steel steamer to cook whole meals in, especially vegetables and fish.  You will also need a crock-pot for soups and stews. Crock=pots are a real time saver. Dinner cooks while you're at work.

Cooking for a family requires advance planning.  Choosing good quality organic produce and the freshest meat and fish are the keys to successful meals.  The idea is to change the family to a diet of whole foods and reduced fat and sugar intake without making them feel like they are on a restrictive or "weird" diet.  The food needs to by appealing and have enough variety to keep everyone interested.  At the beginning of the week prepare two quarts of soup or stew in a crock-pot.  Freeze half of it.  Prepare one hundred Chinese dumplings [two packages of wrappers].  Freeze them.  When the kids wan quick snacks during the week, pull out the dumplings and soup and cook them.  This puts a stop to the kids eating junk food in the afternoons because "there is no time to cook."  Good food can be prepared in less than ten minutes just by heating the already prepared dim sum.

The following is a one-week menu for you to use as an example.  It is low fat diets, which will cause most people to lose weight at first, and then stabilize to an ideal weight in one to six months.

Sunday

Breakfast - Chi soup (bone soup) with miso and black beans and steamed sweet potato slices.
Lunch - Chinese Dumplings
Dinner - Pork tenderloin slices with miso gravy, steamed vegetable medley, and garlic mashed potatoes. 

Monday

Breakfast - Oatmeal
Lunch - Turkey sandwich and soup
Dinner - Steamed chicken with rice and steamed vegetables

Tuesday

Breakfast - One scrambled egg with potatoes and steamed bun
Lunch - Steamed turkey/spinach burger and soup
Dinner - Steamed salmon over pasta with vegetables 

Wednesday

Breakfast - Sliced turkey and cheese on English muffins
Lunch - Steamed vegetables and rice
Dinner - Soy/garlic pork chops in applesauce, black beans, and steamed broccoli and sweet potatoes. 

Thursday

Breakfast - Chicken soup with noodles and a sandwich
Lunch - Okra patties and steamed vegetables
Dinner - Tamarind chutney/miso spaghetti 

Friday

Breakfast - Steamed pears, apples, sweet potatoes, or oatmeal
Lunch - Ham sandwich and soup
Dinner - Steamed sea bass with okra over pasta or rice 

Saturday

Breakfast - One scrambled egg with potatoes and steamed bun
Lunch - Chicken/spinach dumpling and rice
Dinner - Steamed ginger/soy chicken wings, steamed carrots, broccoli, and kale with miso sauce over rice

 

Ginger Tea



Making Ginger Tea


Get the freshest ginger root you can find.  Cut off apiece about 2" long and peel it.  Be sure to remove all of the outside part.  Slice the ginger and boil (not simmer) with about a quart of water for about 15mins.  Let it steep until it cools down.  Then strain the concentrate and discard the ginger.  Keep the concentrate in the refrigerator.  It'll last about a week.  Put some of the concentrate in a mug first (you need to start off drinking it weak and build up your tolerance), and then add hot water, and brown sugar to taste.  Do not add brown sugar to the concentrate to be kept in the refrigerator, as this will shorten the length of time the concentrate will last.  Do not drink the tea without brown sugar.  Don't drink it on an empty stomach or after 6p.m.  Don't drink it more than 4 times a day.

 

Sea Bass with Okra

Sea bass filet (about 1" thick)
Okra (fresh if possible)
Ginger (peeled and chopped)
Garlic (peeled and sliced)
Soy sauce
White pepper

Slice an opening in the sea bass filet, just as if you were preparing a pork shop for stuffing, and stuff the sea bass with the okra. Place in a steamer, top with the ginger and garlic, and sprinkle with soy sauce and white pepere to taste.  Steam for about 15 minutes or until thoroughly cooked.  Serve with steamed leafy green vegetables and rice, noodles, or bread.

 

Pork Tenderloin with Miso Gravy

Pork tenderloin (uncooked and unseasoned)
Red Miso
Ginger (peeled and chopped)
Garlic (peeled and sliced)
Water
White pepper (to taste)
Soy sauce (to taste)
Somen noodles (or spaghetti noodles)
Spring onions (chopped - the green part only)

In a large frying pan, place water, ginger, and garlic.  Bring to a low boil.  Add about a tablespoon of miso, spring onions, noodles, and white pepper.  Miso can be salty, so start out with a little and add more if necessary.  Add sliced pork tenderloin.  Simmer until the pork is well cooked, but tender, and noodles have absorbed most of the liquid.

You may also add additional vegetables, such as spinach or broccoli.  Adjust the amount of water to accommodate any additional ingredients.

 

Chinese Dumplings (Potstickers)

Dumpling wrapper (you can find at Asian grocery stores)
Ginger (peeled and chopped fine)
White pepper
Olive oil
Spring onions (chopped - the green part only)
Pork or chicken (ground or diced) and/or
Broccoli (steamed and chopped or other vegetables)

Be sure to use dumpling wrappers, not wonton or eggroll wrappers.  Peel off a single wrapper and, using your finger, moisten the edges with little water.  Place a little garlic and white pepper in the center of the wrapper.  Add a small amount of ginger and onions.  Add meat and/or vegetable. All of the contents can be pre-mixed for simplicity. Fold wrapper in half and seal edges with your finger, or use a dumpling crimper.  When you have made as many dumplings as you want, heat pan.  Put enough olive oil in a frying pan to coat the bottom of the pan.  When oil is hot, add dumplings and lightly brown.  Add about ½ cup of water and cover the pan.  Steam the dumplings until the wrappers puff up and become transparent.  If you are cooking a lot of dumplings, you may need to add more oil and water.  You may make the dumplings in advance and refrigerate or freeze before cooking.

Right click here to download a PDF of the Menu. Right click and go to Save As.

 

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