Yang Deficiency

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Hot Apple and Ginseng Tea.

Make a concentrate from;
1 root Panax ginseng
1 stick cinnamon
1-2 pieces of ginger (size of a 20 cent piece)
3-4 pieces of liquorice root
pinch of fennel (optional)
Place this into a saucepan with 1 and a half cups of water and simmer together till half a cup remains. Add enough apple juice to make up 1 litre of liquid.
Serve as a cold drink in summer or as a hot drink in winter with nutmeg sprinkled on top.
Or pour a little of the extract into a cup and top up with Jasmine tea.

Stewed Fruit with Herbs.

4 apples
6-8 Chinese red dates – chopped and stones removed
1 Tbsp lycii berries
3-4 pieces of logan fruit
pinch of cardomon, dried ginger and cinnamon.
1 Tbsp white miso (optional)
A handful of raspberries (either frozen or in season)
1 heaped tsp arrowroot or kudzu
Put all ingredients, except the raspberries, arrowroot and miso in a pan with a little water or apple juice. Cook until pulpy with lid on, remove lid and add raspberries. Heat through then add arrowroot mixed with the miso and a little water. Cook until thick.

Shitake Mushroom Soup.

3-4 Shitake mushrooms – soaked with seaweed. Keep liquid for part of stock
a few slices of tempeh or tofu
spring onion and ginger to taste
tamarib
bontio flakes (optional)
Place 1 and a half - 2 cups water/stock in a pan with spring onion and ginger. Bring to the boil and simmer for a few minutes, remove from the heat. Add seaweed, Shitake mushrooms and tempeh/tofu, heat through.
Tamari and bontio flakes may be added at the final stages.

Black Tai Rice with Pistachio Nuts.

1 cup of black Tai rice
2 cups of water
6-8 cardomon pods
Bring to the boil then reduce to a low temperature, continue to cook with the lid on till water has been absorbed, 40 – 50 minutes approximately. Let this sit for a few minutes. Remove pods. Put into a serving dish, sprinkle with chopped Pistachio nuts. A dressing of Tamari, lemon juice and horseradish or mustard tops this off.

Roasted vegetables.

Dice a mixture of – Sweet potato, yam, pumpkin, red onion, potato, carrot, broccoli plus fresh ginger.
Place all except broccoli and fresh ginger into a roasting pan. Sprinkle with basil, rosemary and thyme. Dazzle over a little cold pressed oil. Cover with tin foil and roast until nearly cooked through, add broccoli and ginger. Roast without the tinfoil for 5-10 minutes more so that broccoli is still green but cooked through.
Serve with herbed chickpeas, choy sum or other leafy greens. Parmesan cheese tops this off nicely.

Herbed Chickpeas.

1cup chick peas
3 pieces discorea
several lotus seeds
6-8 cardomon pods
Overnight soak chickpeas with discorea broken into small pieces, and lotus seeds.
Rinse, place in a pan with fresh water and cardomon pods. Cook until soft, drain and use as required.

Recipes By Sandy Jarosch