Excess Heat, Dampness & Infertility Recipes

Cool Heat

Potato Salad

3 pounds red bliss potatoes
½ c. chopped parsley
6 scallions, finely sliced
2 tsp. salt
1 ts. Freshly ground pepper

Combine ¼ c. Dijon mustard and ½ c. extra-virgin olive oil in food processor for 1 minute. Add ½ c. pineapple juice, 1/8 c. cider vinegar, and 6 leaves fresh basil, chopped. Process for another minute until smooth and creamy.

Rinse the unpeeled potatoes, and place in a steamer. Stem the potatoes until they're firm-tender, 20-30 minutes. Let sit until cool enough to handle, and cut into quarters. Place warm potatoes in a large bowl. Add parsley, scallions, salt, papper, and dressing. Toss together to blend ingredients.

Roasted eggplant with sesame and honey dressing

2 med. Eggplants, peeled and cut into ¾ inch cubes

1/8 cup white or red miso

¾ cup dressing

½ tsp. salt

¼ tsp. freshly ground pepper

1 large red pepper, seeded and diced

½ cup chopped, fresh cilantro.

Dressing
Place 1/8 c. tamari, ¼ c. water, 4 cloves minced garlic, 1/8 c. grated ginger, 1 c. pineapple juice, 1/8 c. teriyaki sauce, 2 tsp. toasted sesame oil, ¼ c. sesame seeds, ¼ c. cider vinegar, 3 tsp honey, and ½ tsp. Szechwan sauce in a large bowl, and mix well.

Preheat oven to 450 degrees. Place the eggplants in a large bowl. In a small bowl, wisk miso with the dressing until well blended. Add the miso mixture to the eggplant along with salt and pepper. Toss lightly, and let marinate at room temperature for about 20 minutes. Drain off any excess liquid, and place the eggplant in a large baking pan. Roast for 15 to 20 minutes, or until the edges of the eggplant have browned. The eggplant should be slightly firm, not mushy. Remove the eggplant from the oven, and cool it in the pan. Place the eggplant in a large bowl. Gently mix in the red pepper and cilantro. You may add some additional dressing to moisten the eggplant.

Dry Dampness

Cole Slaw

Grate or thinly slice 3 c. red and 3 cups green cabbage, 3 carrots, 4 scallions, and diagonally and two radishes.

Dressing - ¼ c. rice wine vinegar, ¼ c. mayonnaise, 2 tsp. grated ginger and 1 tsp. and horseradish, and stevia or saccharin to taste.

Pressed Chinese Cabbage, Red Radish, and Lemon

1 head of Chinese cabbage
1 bunch of red radishes  (save 2 out to make flower garnishes)
sea salt
juice from 1 lemon

     
  1. Chop the cabbage, and the radish greens finely. (Slice the red radishes in either thin circles or match sticks.)
  2. Sprinkle the cabbage and radish greens lightly with salt and knead gently for 3-10 minutes to remove the water. Strain.
  3. Add the red radishes and knead gently for 1/2 minute. Gently squeeze out all liquid.
  4. Stir in the lemon juice.  Garnish with the red radish flowers and sliced lemon rinds.

(This pressed salad can be made and pressed up to 1-2 days prior, depending on the temperature in your kitchen.)