Archive for the ‘Chinese Medical Theory’ Category

Two teas for a cold

Tuesday, November 15th, 2011

Caught a cold?  Here are two teas to help fight it.

Ginger and Scallion Tea

Have a runny nose, chills, and body aches?  Try this simple tea to fight it off.

  • 1 inch piece of ginger, sliced but not peeled
  • 1 – 2 scallions, sliced (including the white bottoms)
  • 1 piece cinnamon bark (optional)

Place the ginger and scallions (and optional cinnamon)  in a pot, and cover with about 2 cups of water.  Bring to a boil, then simmer covered for 10 minutes.  Strain and drink hot.   Get in bed under the covers and let the tea warm your cold away.  Note:  if you have a fever and/or sore throat, don’t drink this tea.  Use the mint tea recipe listed below.

Mint-Lemon Tea

If you have a fever or a sore throat, mint tea is best to soothe your irritated throat and help bring down the fever.  In Chinese medicine, mint has cooling properties and also “releases the exterior,” which means it helps your body fight off foreign invaders like viruses.

  • 1 mint tea bag
  • 1 teaspoon lemon juice
  • 1 teaspoon honey (optional)

Steep mint tea, lemon juice (and optional honey) for 5 minutes in hot water, then drink warm.

Recipe for Baked Pears

Friday, September 16th, 2011

Pears are a perfect food to enjoy in the fall. According to Chinese medicine, the lungs control the skin by diffusing moisture throughout the skin’s surface. The lungs are easily damaged by the dryness of autumn, causing the skin to become dry, scaly, and itchy. Pears moisten the lungs to help reduce dry coughs and dry, itchy skin. To introduce more pears into your diet, try this simple recipe for baked pears.


Baked Pears

  • 1 pear per person
  • 2 tablespoons maple syrup per pear
  • Cinnamon and nutmeg

Preheat the oven to 350 degrees. Cut the pears in half lengthwise, and use a spoon to scoop out the core. Place skin-side down in a nonstick baking pan or in a greased casserole pan. Pour the maple syrup over the pears, and sprinkle with a little cinnamon and nutmeg. Bake for 30 minutes or until tender.