(As Your Condition Permits):
-Fried rice with vegetables (made with roasted or regular sesame oil)
-Fried noodles with vegetables (made with toasted or regular sesame oil)
-Rice with sweet rice, rice with lotus seeds, rice with sesame seeds, rice with pre-soaked dried chestnuts, rice and vegetable sushi, etc.
http://www.minadobic.org/foods2.php
Monday, February 23, 2009
Examples of grain/bean combinations
- 80/90% brown rice cooked with one of the following: 10/20% azuki beans, lentils, black soy beans, chickpeas, etc.
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Examples of grain combinations
-70/80% brown rice cooked with any one of the following: 20/30% barley, pearl barley, miller, wheat berries, fresh corn, whole oats, etc.
-After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes to cool.
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-After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes to cool.
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Boiled short grain and sweet brown rice
1/2 cup short grain brown rice, washed
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.
2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.
3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.
http://www.minadobic.org/foods2.php
1/2 cup sweet rice, washed
2 cups spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a heavy pot. Cover with a heavy lid. Bring to a boil on a high flame.
2. Place a pre-heated flame deflector under the pot and reduce the flame to medium-low and simmer for approximately 60 minutes.
3. Remove with a wooden rice paddle and place in a serving dish. Cover with a bamboo mat while waiting to serve.
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Brown rice - Alternate method
BROWN RICE - Alternate Method
1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.
2. Place the pressure cooker on a low flame until bubbles begin to rise.
3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).
4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.
5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.
6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.
7. Turn off the flame and let the pressure reduce naturally.
8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.
http://www.minadobic.org/foods2.php
1. Place two cups of washed brown rice in a pressure cooker with three to four cups of water.
2. Place the pressure cooker on a low flame until bubbles begin to rise.
3. Add appropriate seasoning (pinch of sea salt or thumb-size piece of kombu per cup of uncooked grain).
4. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame.
5. Place the pressure cooker on a flame deflector, reduce the flame and cook on a low-medium flame, just enough to maintain pressure.
6. At that point when the cooker has come up to pressure, cook for approximately 45 to 50 minutes.
7. Turn off the flame and let the pressure reduce naturally.
8. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
NOTE: Grains should be eaten at every meal (50% or more of your daily intake of food) and pressure-cooked brown rice should be your daily staple in temperate climates. However, many variations and combinations are possible for variety. Some suggestions are provided below.
http://www.minadobic.org/foods2.php
Brown rice
1. Soak two cups of washed brown rice in three or four cups of water for three to five hours (or over night).
2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)
3. Bring up to pressure on a medium-high flame.
4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.
5. Turn off the flame and let the pressure reduce naturally.
6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
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2. Place in a pressure cooker with a pinch of sea salt per cup of rice or a stamp-size piece of kombu per cup. (pressure cooking is best, but if pressure cooker is not available, a heavy pot and cover may be used instead.)
3. Bring up to pressure on a medium-high flame.
4. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium low, just enough to maintain pressure. Cook for approximately 45 - 50 minutes.
5. Turn off the flame and let the pressure reduce naturally.
6. The rice will not stick to the bottom, so gently transfer it to a wooden bowl.
http://www.minadobic.org/foods2.php
Ohsawa pot pressure-cooked soaked brown rice
1 cup short grain brown rice, washed and soaked
1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced
1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.
2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.
3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.
4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.
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1 1/2 - 1 3/4 cup spring or well water
small piece(s) kombu, soaked and diced
1. Drain the rice, reserving and using the soaking water as part of the needed 3 cups of total water. Place the kombu in the bottom of the Ohsawa pot, then add the rice and water and fasten the lid on the pot.
2. Place the pot inside a pressure cooker that has about one inch of water in it. Fasten the lid on the pressure cooker, and place the cooker over a high flame and bring it up to pressure.
3. When the pressure comes up, the flame is reduced to low and the rice is allowed to cook for 45 to 50 minutes.
4. When the rice is done, remove the cooker from the stove and let the pressure come down. Remove the lid and take the Ohsawa pot out of the cooker. Remove the lid of the Ohsawa pot and use a wooden rice paddle to scoop the cooked grain into a serving bowl and cover with a bamboo mat until serving.
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Pressure-cooked short grain brown rice
1 cup short grain brown rice, washed
1 1/2 - 1 3/4 cup spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.
2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.
3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.
4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.
http://www.minadobic.org/foods2.php
1 1/2 - 1 3/4 cup spring or well water
small pinch(es) sea salt, per cup of grain
1. Place all ingredients in a pressure cooker. Fasten the lid on the cooker and place the flame on medium-high.
2. When the pressure comes up, place a pre-heated flame deflector under the cooker and reduce the flame to low. Pressure cook for approximately 45 to 50 minutes.
3. When the rice is done, remove the cooker from the stove and allow the pressure to come down. Remove the lid, and use a wooden rice paddle to scoop the cooked grain into a serving dish. Cover the dish with a bamboo mat while waiting to serve.
4. Leftover rice may be covered with a bamboo mat and stored overnight in the pantry or on a kitchen counter.
http://www.minadobic.org/foods2.php
Mastering grains – Rice
The following information is provided as a guideline for the cooking and preparation of pressure-cooked rice, and is applicable to the next two rice recipes (Pressure-cooked short grain brown rice, and OHSAWA pot pressure-cooked soaked brown rice). After your rice has finished cooking, try to allow the pressure to gradually come down naturally. This creates a more peaceful quality in the rice, and your rice will have a more delicious flavor. Also, the moisture from the rice will loosen any scorched or burnt grains that may be left on the bottom of the pot, making them easier to remove without wasting any rice. Occasionally, if you are in a hurry, or if you want lighter, fluffier rice, you may bring the pressure down quickly by lifting the pressure valve. However, if your rice happens to stick to the bottom of the pot, it can be removed quite easily by adding a little water and allowing it to sit until it becomes soft. Then, drain off the water and set the rice aside for use in making soft rice, bread, etc. When removing rice from the pressure cooker, first wet your rice paddles with water to prevent the grains from sticking to it. Then, press the paddle down around the sides of the pot to loosen the grains off the sides. Remove the grain one scoop at a time, digging deeply into the pot so that each scoop includes the more yang grains at the bottom and the more yin grains at the top. Place each scoop in a wooden bowl, and with gently cutting strokes, smooth it out into the bowl. This insures an even mixture of the more yin (top) and more yang (bottom) grains throughout the bowl, creating a more balanced condition in those who eat the rice. If you have a scorched, hard, bottom layer of rice in your pot, gently push each piece of this down into the center or at the edges of the bowl, and cover them with softer grains. The heat and moisture that it contains will cause the grains to expand, thus producing a very wet and often tasteless bowl of rice. By placing your rice immediately into a wooden bowl and covering it with a bamboo mat, you allow it to cool slowly, permitting air to circulate and moisture to escape.
http://www.minadobic.org/foods1.php
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Sunday, February 22, 2009
Pearl barley plaster
The pearl barley plaster is used to harmonize body energy, and draw out and soften excess hard fat or protein.
1. Use pearl barley, also called Hato Mugi or Jacob’s Tears. Cook to a soft consistency, using one part grain to three parts water. Let the grain cool to room temperature.
2. Mash cooked grain in a suribachi until it becomes a paste.
3. Add 5% grated ginger. Mix thoroughly.
4. Spread the mixture to 1/2" to 1" thick on a cotton cloth.
5. Apply the mixture directly to affected area (not the cloth side). Secure it in place with a bandage or tie with cotton strip. Leave on for several hours.
http://www.minadobic.org/externalremedies.php
1. Use pearl barley, also called Hato Mugi or Jacob’s Tears. Cook to a soft consistency, using one part grain to three parts water. Let the grain cool to room temperature.
2. Mash cooked grain in a suribachi until it becomes a paste.
3. Add 5% grated ginger. Mix thoroughly.
4. Spread the mixture to 1/2" to 1" thick on a cotton cloth.
5. Apply the mixture directly to affected area (not the cloth side). Secure it in place with a bandage or tie with cotton strip. Leave on for several hours.
http://www.minadobic.org/externalremedies.php
Lotus root and ginger plaster
The lotus root and ginger plaster is traditionally known for its effectiveness in dispersing and moving stagnated mucus in the bronchi, throat, lungs or sinuses.
1. Grate enough fresh lotus root to cover the area about 1/2 " thick.
2. Mix thoroughly with 5% grated ginger and 10-15% unbleached white flour.
3. Spread the mixture on a cloth or paper towel and apply directly to the skin (not the cloth side).
4. Leave on for 20 minutes to one hour.
NOTE:
- This application is more effective if preceded by a ginger compress for five minutes.
- To dissolve mucus deposits in the sinuses, you may leave the plaster on for several hours or overnight. In this case, sew a gauze mask with holes for the nose and eyes. Lotus plaster should cover the area around the eyes and above the nose. This application should be repeated for seven to ten days, and may sometimes take up to two or three weeks to be effective. But it can be very powerful to clear the sinuses. Watery or thick mucus may start to be discharged from the eyes or nose.
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1. Grate enough fresh lotus root to cover the area about 1/2 " thick.
2. Mix thoroughly with 5% grated ginger and 10-15% unbleached white flour.
3. Spread the mixture on a cloth or paper towel and apply directly to the skin (not the cloth side).
4. Leave on for 20 minutes to one hour.
NOTE:
- This application is more effective if preceded by a ginger compress for five minutes.
- To dissolve mucus deposits in the sinuses, you may leave the plaster on for several hours or overnight. In this case, sew a gauze mask with holes for the nose and eyes. Lotus plaster should cover the area around the eyes and above the nose. This application should be repeated for seven to ten days, and may sometimes take up to two or three weeks to be effective. But it can be very powerful to clear the sinuses. Watery or thick mucus may start to be discharged from the eyes or nose.
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Mustard plaster
A mustard plaster is good for dissolving stagnation and stimulating circulation (especially good in cases of lung troubles, such as mucus accumulation or coughing). It is also good at relieving muscle stiffness.
1. While preparing the plaster, warm up two towels.
2. Crush enough mustard seeds to obtain a handful of mustard powder. You may also use mustard powder or mustard spread from a jar.
3. Bring some water to a boil and add enough to the mustard to make a paste.
4. Spread the paste onto _ of a triple layer of paper towels or one layer of waxed paper. Fold in half to cover the paste on both sides.
5. Spread a towel on the area to be treated. Place the mixture in its wrapper of paper towels or waxed paper on top of the towel and cover with the second towel.
6. Leave the plaster on until the heat starts to feel uncomfortable, usually about 10 to 15 minutes.
NOTE: DO NOT APPLY MUSTARD DIRECTLY ON THE SKIN, AS IT WILL BURN.
- The skin will become red which is normal.
- When using this plaster on children, mix in an equal amount of flour.
- If some mustard were to inadvertently leak and burn the skin, spread a small amount of olive oil or other light vegetable quality oil on the affected area of the skin.
- For lung troubles, you may apply the plaster on the chest or on the back, or both.
- In the case of an acute condition, you may apply the plaster two or three times a day, but please refrain from too frequent use as it may burn the skin when repeated too often.
http://www.minadobic.org/externalremedies.php
1. While preparing the plaster, warm up two towels.
2. Crush enough mustard seeds to obtain a handful of mustard powder. You may also use mustard powder or mustard spread from a jar.
3. Bring some water to a boil and add enough to the mustard to make a paste.
4. Spread the paste onto _ of a triple layer of paper towels or one layer of waxed paper. Fold in half to cover the paste on both sides.
5. Spread a towel on the area to be treated. Place the mixture in its wrapper of paper towels or waxed paper on top of the towel and cover with the second towel.
6. Leave the plaster on until the heat starts to feel uncomfortable, usually about 10 to 15 minutes.
NOTE: DO NOT APPLY MUSTARD DIRECTLY ON THE SKIN, AS IT WILL BURN.
- The skin will become red which is normal.
- When using this plaster on children, mix in an equal amount of flour.
- If some mustard were to inadvertently leak and burn the skin, spread a small amount of olive oil or other light vegetable quality oil on the affected area of the skin.
- For lung troubles, you may apply the plaster on the chest or on the back, or both.
- In the case of an acute condition, you may apply the plaster two or three times a day, but please refrain from too frequent use as it may burn the skin when repeated too often.
http://www.minadobic.org/externalremedies.php
Kombu plaster
The kombu plaster is good for burns from radiation, skin lesions, and scars.
1. Soak strips of kombu (the length depends on the area to be covered) and cut to proper size, enough for a double layer.
2. Apply the soaked kombu to the affected area, directly on the skin, in double layers.
3. Cover with a cotton cloth and leave on for three hours or longer.
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1. Soak strips of kombu (the length depends on the area to be covered) and cut to proper size, enough for a double layer.
2. Apply the soaked kombu to the affected area, directly on the skin, in double layers.
3. Cover with a cotton cloth and leave on for three hours or longer.
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Brown rice/miso plaster
The brown rice/miso plaster is used to soften accumulated, hardened fat.
1. Use cooked brown rice (cooled to room temperature) and mash well in a suribachi.
2. Mix with an equal amount of miso.
3. Add 3-4% grated ginger and mix together thoroughly, adding a small amount of water to make into a soft plaster.
4. Spread this mixture in 1/2" to 1" thickness on a cotton cloth.
5. Apply the mixture directly to the skin (not the cloth side) and leave on for three hours or longer. Secure in place with bandage or tie with cotton strip if necessary.
http://www.minadobic.org/externalremedies.php
1. Use cooked brown rice (cooled to room temperature) and mash well in a suribachi.
2. Mix with an equal amount of miso.
3. Add 3-4% grated ginger and mix together thoroughly, adding a small amount of water to make into a soft plaster.
4. Spread this mixture in 1/2" to 1" thickness on a cotton cloth.
5. Apply the mixture directly to the skin (not the cloth side) and leave on for three hours or longer. Secure in place with bandage or tie with cotton strip if necessary.
http://www.minadobic.org/externalremedies.php
Green clay plaster
The green clay plaster is traditionally known to draw out excess fluid and fat, to provide relief from aches and pains in the joints; and to help reduce any fat accumulations.
1. Mix green clay with enough water to make into a sticky paste.
2. Apply paste directly onto affected area and cover with a cotton towel.
3. Leave on three hours or overnight.
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1. Mix green clay with enough water to make into a sticky paste.
2. Apply paste directly onto affected area and cover with a cotton towel.
3. Leave on three hours or overnight.
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Chlorophyll plaster
The chlorophyll plaster is helpful in lowering fevers and relieving burns.
1. Finely chop several green leafy vegetables such as daikon leaves, kale, collards, or Chinese cabbage.
2. Place green leafy vegetables in a suribachi and mash well.
3. Add 10-20% unbleached white flour and mix into a paste.
4. Spread the mixture about _" thick on a towel or cloth, and apply the greens mixture directly to the skin (not the cloth side). Leave on for two to three hours.
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1. Finely chop several green leafy vegetables such as daikon leaves, kale, collards, or Chinese cabbage.
2. Place green leafy vegetables in a suribachi and mash well.
3. Add 10-20% unbleached white flour and mix into a paste.
4. Spread the mixture about _" thick on a towel or cloth, and apply the greens mixture directly to the skin (not the cloth side). Leave on for two to three hours.
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Tofu and grain plaster
Same as tofu plaster. You may use this plaster as an alternative if the tofu plaster feels too cold.
1. Mix 50% cooked whole grain which has cooled to room temperature (rice or barley) with 50% mashed tofu.
2. Proceed as indicated in tofu plaster.
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1. Mix 50% cooked whole grain which has cooled to room temperature (rice or barley) with 50% mashed tofu.
2. Proceed as indicated in tofu plaster.
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Tofu plaster
The tofu plaster is traditionally known to help with concussions, hemorrhoids, fevers and burns. In many cases, it is more effective than ice.
1. Squeeze out the liquid from a block of tofu and mash tofu in a suribachi.
2. Add 10-20% unbleached white flour and 5% grated ginger. Mix well.
3. Apply the mixture directly to the skin and cover with a towel. You may want to secure it in place with a bandage, or tie with a cotton strip.
4. Change the plaster every two to three hours, or when it becomes hot.
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1. Squeeze out the liquid from a block of tofu and mash tofu in a suribachi.
2. Add 10-20% unbleached white flour and 5% grated ginger. Mix well.
3. Apply the mixture directly to the skin and cover with a towel. You may want to secure it in place with a bandage, or tie with a cotton strip.
4. Change the plaster every two to three hours, or when it becomes hot.
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Buckwheat plaster
The buckwheat plaster is helpful in drawing out retained water or other fluids when the plaster is applied to swollen areas on the leg or arms.
1. Mix buckwheat flour with a little sesame oil and enough hot water to form a stiff, hard dough.
2. Spread the dough on a cotton cloch, about _ " thick.
3. Apply the dough side (not the cloth side) directly to the swollen arm.
4. Remove after one to two hours.
5. As the plaster draws out the fluid, the dough will become soft and watery. When this happens, replace the plaster with a new, stiff dough.
http://www.minadobic.org/externalremedies.php
1. Mix buckwheat flour with a little sesame oil and enough hot water to form a stiff, hard dough.
2. Spread the dough on a cotton cloch, about _ " thick.
3. Apply the dough side (not the cloth side) directly to the swollen arm.
4. Remove after one to two hours.
5. As the plaster draws out the fluid, the dough will become soft and watery. When this happens, replace the plaster with a new, stiff dough.
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Regular potato plaster
Although the regular potato plaster is not quite as effective as the taro potato plaster, you may use this plaster if taro potatoes are not available.
1. Grate potato (green potatoes are best).
2. If the potato is very watery, place it in a double layer of cheesecloth and squeeze out the excess water before combining it with the other ingredients.
3. Mash equal amounts of chopped raw leafy greens in a suribachi (kale, collards, watercress, etc.).
4. Add about 10% grated ginger to the mixture, and mix everything well.
5. If the paste is still too watery, add some unbleached white flour to thicken it to the consistency of mud or wet cement.
6. Apply as you would the taro plaster.
http://www.minadobic.org/externalremedies.php
1. Grate potato (green potatoes are best).
2. If the potato is very watery, place it in a double layer of cheesecloth and squeeze out the excess water before combining it with the other ingredients.
3. Mash equal amounts of chopped raw leafy greens in a suribachi (kale, collards, watercress, etc.).
4. Add about 10% grated ginger to the mixture, and mix everything well.
5. If the paste is still too watery, add some unbleached white flour to thicken it to the consistency of mud or wet cement.
6. Apply as you would the taro plaster.
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Taro potato plaster
The taro potato plaster is traditionally known to be helpful in drawing out blood, pus, carbon, excess protein and fat from boils and tumors.
Before applying the taro plaster, you may do a very brief ginger compress (three to five minutes) to warm up the skin and to increase the effectiveness of the plaster.
If the plaster feels too cold, a salt pack may be placed on top.
If the plaster feels itchy, you may rub sesame oil on the skin before the next time you apply this plaster.
1. Remove the skin from the taro potato. Grate the potato.
2. Add 5% grated ginger and mix. (if the paste causes too much itching, you may omit the ginger.)
3. If the paste is very wet, add a little unbleached white flour for a firmer consistency. The paste, however, should remain moist and have the consistency of wet cement or mud.
4. Spread the mixture about one-half inch thick on a clean cotton cloth.
5. Apply the mixture directly on the infected area (not the cloth side). Leave the plaster on for about four hours.
6. If the plaster has dried and is difficult or painful to remove, apply enough warm water to moisten the paste.
http://www.minadobic.org/externalremedies.php
Before applying the taro plaster, you may do a very brief ginger compress (three to five minutes) to warm up the skin and to increase the effectiveness of the plaster.
If the plaster feels too cold, a salt pack may be placed on top.
If the plaster feels itchy, you may rub sesame oil on the skin before the next time you apply this plaster.
1. Remove the skin from the taro potato. Grate the potato.
2. Add 5% grated ginger and mix. (if the paste causes too much itching, you may omit the ginger.)
3. If the paste is very wet, add a little unbleached white flour for a firmer consistency. The paste, however, should remain moist and have the consistency of wet cement or mud.
4. Spread the mixture about one-half inch thick on a clean cotton cloth.
5. Apply the mixture directly on the infected area (not the cloth side). Leave the plaster on for about four hours.
6. If the plaster has dried and is difficult or painful to remove, apply enough warm water to moisten the paste.
http://www.minadobic.org/externalremedies.php
Salt pack
A salt pack is used to heat and ease the tension in various parts of the body (stiff muscles, the abdominal area in the case of diarrhea, menstrual or intestinal cramps, stomach cramps).
1. Dry roast 1 to 1-1/2 pounds of salt in a stainless steel skillet until it is very hot.
2. Wrap the hot salt in a thick cotton towel and tie securely with string.
3. Apply to the affected area.
4. Change the salt or reheat when it starts to cool off.
5. Save the salt as it can be used for a salt pack again. Discard when the salt becomes gray and no longer holds heat.
http://www.minadobic.org/externalremedies.php
1. Dry roast 1 to 1-1/2 pounds of salt in a stainless steel skillet until it is very hot.
2. Wrap the hot salt in a thick cotton towel and tie securely with string.
3. Apply to the affected area.
4. Change the salt or reheat when it starts to cool off.
5. Save the salt as it can be used for a salt pack again. Discard when the salt becomes gray and no longer holds heat.
http://www.minadobic.org/externalremedies.php
Foot bath
A foot bath is used to help stimulate blood and energy flow, and to warm the body.
1. Place a handful of salt in hot water.
2. Immerse feet in ankle-high water for 10 to 20 minutes.
3. A foot bath is best done before bedtime.
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1. Place a handful of salt in hot water.
2. Immerse feet in ankle-high water for 10 to 20 minutes.
3. A foot bath is best done before bedtime.
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Douche
Douching is used to help eliminate stagnated mucus and fat in the uterus and vagina region.
1. Use one quart of bancha tea, cooled to body temperature.
2. Add 4 or 5 pinches of sea salt, the juice of _ lemon, or 2 teaspoons brown rice vinegar or umeboshi
vinegar.
3. Stir, pour into douche bottle and douche after a hip bath
http://www.minadobic.org/externalremedies.php
1. Use one quart of bancha tea, cooled to body temperature.
2. Add 4 or 5 pinches of sea salt, the juice of _ lemon, or 2 teaspoons brown rice vinegar or umeboshi
vinegar.
3. Stir, pour into douche bottle and douche after a hip bath
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Friday, February 20, 2009
Salt Hip Bath
Same process as daikon hip bath, using a handful of sea salt in the hot bath water.
http://www.minadobic.org/externalremedies.php
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Daikon Hip Bath
The daikon hip bath warms the body. In addition, it aids in extracting body odors caused by the consumption of animal foods; and draws out excess fat and oil from the body. Therefore, it is good for the resolution of skin problems. It is also good for women’s reproductive organs.
1. Dry fresh daikon leaves in a shady place until they are brown and brittle. If daikon leaves are not available, use turnip leaves or a handful of arame seaweed.
2. Place about four to five bunches of dried leaves or handful of arame in a large pot.
3. Add about four to five quarts of water and bring to a boil.
4. Reduce to a medium flame and simmer until the water is brown.
5. Add approximately one cup of sea salt to the pot and stir well to dissolve.
6. Pour the hot liquid into a small tub or bath. Add water until bath level is waist-high when sitting in the tub.
7. Keep the temperature as hot as possible and cover your upper body with a large towel, to induce perspiration.
8. Stay in the bath for 10 to 20 minutes, until the hip area becomes very red and hot.
9. Keep the hip area warm after coming out of the bath.
10. This bath is best and most effective just before bedtime, but at least one hour after eating.
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1. Dry fresh daikon leaves in a shady place until they are brown and brittle. If daikon leaves are not available, use turnip leaves or a handful of arame seaweed.
2. Place about four to five bunches of dried leaves or handful of arame in a large pot.
3. Add about four to five quarts of water and bring to a boil.
4. Reduce to a medium flame and simmer until the water is brown.
5. Add approximately one cup of sea salt to the pot and stir well to dissolve.
6. Pour the hot liquid into a small tub or bath. Add water until bath level is waist-high when sitting in the tub.
7. Keep the temperature as hot as possible and cover your upper body with a large towel, to induce perspiration.
8. Stay in the bath for 10 to 20 minutes, until the hip area becomes very red and hot.
9. Keep the hip area warm after coming out of the bath.
10. This bath is best and most effective just before bedtime, but at least one hour after eating.
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Ginger Body Scrub
The same as body scrub, using ginger water. See the directions for ginger compress (steps 1-4) as the process is the same. You may reuse left over ginger compress water for a body scrub.
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Ginger Compress
The ginger compress is used to dissolve stagnation and tension, and to stimulate blood circulation.
1. Boil about one gallon of water.
2. While the water is heating, grate enough ginger root to equal the size of a baseball.
3. When the water comes to a boil, reduce the heat to low, and place the ginger into a double layer of cheesecloth. Tie with a string and squeeze the ginger juice from the cheesecloth sack into the water. The water at this point should be just below the boiling point.
4. Place the sack into the pot and allow it to steep in the water without boiling for about five minutes.
5. Dip a towel into the ginger water, wring out tightly, and apply it to the desired area on the body. Cover with a second dry towel to hold in the heat.
6. Change the towel every two or three minutes, replacing it with a fresh, hot towel. This can be done by using two towels and alternating them so that the skin does not cool off between applications.
7. Continue the applications for about 10 to 15 minutes, until the area becomes pink.
IMPORTANT NOTE: For people with a serious illness such as cancer, do not use a ginger compress more than once or twice, and for no more than a total duration of four to five minutes each time.
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1. Boil about one gallon of water.
2. While the water is heating, grate enough ginger root to equal the size of a baseball.
3. When the water comes to a boil, reduce the heat to low, and place the ginger into a double layer of cheesecloth. Tie with a string and squeeze the ginger juice from the cheesecloth sack into the water. The water at this point should be just below the boiling point.
4. Place the sack into the pot and allow it to steep in the water without boiling for about five minutes.
5. Dip a towel into the ginger water, wring out tightly, and apply it to the desired area on the body. Cover with a second dry towel to hold in the heat.
6. Change the towel every two or three minutes, replacing it with a fresh, hot towel. This can be done by using two towels and alternating them so that the skin does not cool off between applications.
7. Continue the applications for about 10 to 15 minutes, until the area becomes pink.
IMPORTANT NOTE: For people with a serious illness such as cancer, do not use a ginger compress more than once or twice, and for no more than a total duration of four to five minutes each time.
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Body Scrub
The body scrub is used to: help activate circulation, promote clear and clean skin, help discharge fat that has accumulated under the skin, and open skin pores in order to promote smooth and regular elimination of any excess fat and toxins. The body scrub is to be done once or twice daily, in the morning and/or at night, before or after a shower or bath, but apart from it.
1. Dip a small cotton towel or cloth in hot water. Wring out excess water.
2. Scrub the whole body, dipping the towel or cloth into hot water again when cool. Include the hands and feet, each finger and toe.
3. The skin should become pink or slightly red. This result may take a few days to- achieve if the skin is clogged with accumulated fats.
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1. Dip a small cotton towel or cloth in hot water. Wring out excess water.
2. Scrub the whole body, dipping the towel or cloth into hot water again when cool. Include the hands and feet, each finger and toe.
3. The skin should become pink or slightly red. This result may take a few days to- achieve if the skin is clogged with accumulated fats.
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Hoto
3” piece of kombu
3 – 4 dried shiitakes, soaked and sliced
kabocha squash, cut in large pieces
carrots, cut in large pieces
daikon, cut in large pieces
burdock, cut in matchsticks
chinese or napa cabbage, cut in large pieces
scallions, sliced
udon noodles or other pasts, precooked
water
miso
OTHER OPTIONAL INGREDIENTS:
taro potato, cut in large pieces
jinenjo root, cut in large pieces
lotus root, thinly sliced
leeks, cut in large pieces
cabbage, cut in large pieces
fresh mushrooms
fresh sprouts
fresh tofu, or dried tofu that has been soaked and cut
tempeh, cut in large pieces
sliced mochi
1. In a large nabe pot, place the kombu, the shiitake, and the root and round vegetables. Cover the vegetables with water.
2. Bring to a boil, lower the flame. Cover and cook for 20 to 30 minutes or until the vegetables are soft.
3. Add the noodles and green leafy vegetables. Cook 3 – 5 minutes.
4. Dilute miso with some of the broth and add to the dish together with the scallions. Simmer for 3 minutes before serving.
NOTE: If you are using mushrooms, tempeh or dried tofu, add them at the beginning. If you are using fresh tofu, sprouts or mochi, add them together with the leafy greens, toward the end.
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3 – 4 dried shiitakes, soaked and sliced
kabocha squash, cut in large pieces
carrots, cut in large pieces
daikon, cut in large pieces
burdock, cut in matchsticks
chinese or napa cabbage, cut in large pieces
scallions, sliced
udon noodles or other pasts, precooked
water
miso
OTHER OPTIONAL INGREDIENTS:
taro potato, cut in large pieces
jinenjo root, cut in large pieces
lotus root, thinly sliced
leeks, cut in large pieces
cabbage, cut in large pieces
fresh mushrooms
fresh sprouts
fresh tofu, or dried tofu that has been soaked and cut
tempeh, cut in large pieces
sliced mochi
1. In a large nabe pot, place the kombu, the shiitake, and the root and round vegetables. Cover the vegetables with water.
2. Bring to a boil, lower the flame. Cover and cook for 20 to 30 minutes or until the vegetables are soft.
3. Add the noodles and green leafy vegetables. Cook 3 – 5 minutes.
4. Dilute miso with some of the broth and add to the dish together with the scallions. Simmer for 3 minutes before serving.
NOTE: If you are using mushrooms, tempeh or dried tofu, add them at the beginning. If you are using fresh tofu, sprouts or mochi, add them together with the leafy greens, toward the end.
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Kinpira Soup
To make the blood strong and to relieve some hot flashes.
Burdock root
Carrot root
Lotus root, fresh or dried and soaked - Optional
Sesame oil – Optional
Sea salt
Spring Water
Onion
Sweet Winter Squash
Sweet Young White Miso
Dark Aged Barley Miso
1. Chop very finely equal amounts of burdock root, carrot, and lotus root (if using lotus root).
2. Lightly brush sesame oil in the bottom of a pan (or add a small amount of water if not using oil), and heat on a medium high flame.
3. When oil or water is hot, sauté the burdock for 2 to 3 minutes. You may add a pinch of salt.
4. Layer the lotus root (optional) and carrots on top of the burdock.
5. Cover all vegetables with spring water. Bring to a boil. Lower the flame, cover, and simmer for 30 to 40 minutes (until all vegetables are very soft). You may need to add water from time to time.
6. Add very finely chopped onion and sweet winter squash, and cook further until the onion and the squash become very soft.
7. Mix the two kinds of miso 50/50 and dilute some in the soup broth.
8. Slowly add enough of the miso for a nice taste, gently stir, and simmer for another 5 minutes.
9. This strengthening soup should be like a hearty stew.
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Burdock root
Carrot root
Lotus root, fresh or dried and soaked - Optional
Sesame oil – Optional
Sea salt
Spring Water
Onion
Sweet Winter Squash
Sweet Young White Miso
Dark Aged Barley Miso
1. Chop very finely equal amounts of burdock root, carrot, and lotus root (if using lotus root).
2. Lightly brush sesame oil in the bottom of a pan (or add a small amount of water if not using oil), and heat on a medium high flame.
3. When oil or water is hot, sauté the burdock for 2 to 3 minutes. You may add a pinch of salt.
4. Layer the lotus root (optional) and carrots on top of the burdock.
5. Cover all vegetables with spring water. Bring to a boil. Lower the flame, cover, and simmer for 30 to 40 minutes (until all vegetables are very soft). You may need to add water from time to time.
6. Add very finely chopped onion and sweet winter squash, and cook further until the onion and the squash become very soft.
7. Mix the two kinds of miso 50/50 and dilute some in the soup broth.
8. Slowly add enough of the miso for a nice taste, gently stir, and simmer for another 5 minutes.
9. This strengthening soup should be like a hearty stew.
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Home Remedies for liver troubles, including feet and legs swelling
1. LIVER TEA
2 parts unroasted buckwheat groats
2 parts sprouts (mung bean, alfalfa, soy, or any)
1 part Shiitake Mushroom, dried and soaked
1 part Daikon
2 parts Daikon Greens (or Turnip Greens, Radish Greens, or big greens)
1 part Scallion
Chop all vegetables, and combine in a large pot. Add 5 times the total volume of water. Bring to a boil, lower the flame, and simmer for about 30 minutes. Strain and drink the tea.
2. GREENS JUICE
2 parts Daikon Greens
1 part Cabbage
1 part Scallion
2 parts Big Leafy Greens
Juice the greens. The best way is to very finely chop them, mash by hand in a suribachi, and then squeeze out the juice. Then simmer the juice for 2 to 3 minutes. Add a few drops of lemon juice or tangerine juice. Drink as is.
Alternatively, 2/3 part of the Greens Juice can be mixed with 1/3 part of apple juice or apple cider.
3. SOUR GREENS APPLE SAUCE
Peel and grate a sour green apple (Granny Smith). Put in a small saucepan. Add a small amount of water, and simmer for about 2 minutes.
4. APPLE CIDER WITH TANGERINE JUICE OR LEMON JUICE
Squeeze juice from tangerine or lemon into a small cup of cool apple cider. Drink.
5. STEAMED GREENS WITH LEMON JUICE
Steam any chopped Big Leafy Greens with a high steam for about 3 to 4 minutes. Remove from steamer and place in a serving dish. Squeeze on several drops of lemon juice.
6. GREEN MAGMA
May be considered a supplement for some occasions.
7. AMASAKE WITH LEMON JUICE OR TANGERINE JUICE
Squeeze juice from a lemon or tangerine into a small cup of cool Amasake, and drink.
8. UMEBOSHI VINEGAR OR BROWN RICE VINEGAR
Use only a small amount sometimes. Excess will cause tightness.
9. SWEET & SOUR TASTE
Generally, replace sweets with sweet & sour taste for liver disorder.
10. HOT WATER BOTTLES UNDER FEET
For cases of swelling feet or legs, avoid hot water bottles, which can increase swelling. Rather, do a hot wet towel scrub.
NOTE: Case by case, proportions become different, as does the cooking time. Causes may include excess use of tahini, miso, bread, sweets, and other heavy foods.
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2 parts unroasted buckwheat groats
2 parts sprouts (mung bean, alfalfa, soy, or any)
1 part Shiitake Mushroom, dried and soaked
1 part Daikon
2 parts Daikon Greens (or Turnip Greens, Radish Greens, or big greens)
1 part Scallion
Chop all vegetables, and combine in a large pot. Add 5 times the total volume of water. Bring to a boil, lower the flame, and simmer for about 30 minutes. Strain and drink the tea.
2. GREENS JUICE
2 parts Daikon Greens
1 part Cabbage
1 part Scallion
2 parts Big Leafy Greens
Juice the greens. The best way is to very finely chop them, mash by hand in a suribachi, and then squeeze out the juice. Then simmer the juice for 2 to 3 minutes. Add a few drops of lemon juice or tangerine juice. Drink as is.
Alternatively, 2/3 part of the Greens Juice can be mixed with 1/3 part of apple juice or apple cider.
3. SOUR GREENS APPLE SAUCE
Peel and grate a sour green apple (Granny Smith). Put in a small saucepan. Add a small amount of water, and simmer for about 2 minutes.
4. APPLE CIDER WITH TANGERINE JUICE OR LEMON JUICE
Squeeze juice from tangerine or lemon into a small cup of cool apple cider. Drink.
5. STEAMED GREENS WITH LEMON JUICE
Steam any chopped Big Leafy Greens with a high steam for about 3 to 4 minutes. Remove from steamer and place in a serving dish. Squeeze on several drops of lemon juice.
6. GREEN MAGMA
May be considered a supplement for some occasions.
7. AMASAKE WITH LEMON JUICE OR TANGERINE JUICE
Squeeze juice from a lemon or tangerine into a small cup of cool Amasake, and drink.
8. UMEBOSHI VINEGAR OR BROWN RICE VINEGAR
Use only a small amount sometimes. Excess will cause tightness.
9. SWEET & SOUR TASTE
Generally, replace sweets with sweet & sour taste for liver disorder.
10. HOT WATER BOTTLES UNDER FEET
For cases of swelling feet or legs, avoid hot water bottles, which can increase swelling. Rather, do a hot wet towel scrub.
NOTE: Case by case, proportions become different, as does the cooking time. Causes may include excess use of tahini, miso, bread, sweets, and other heavy foods.
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Special Medicinal Drink - Yin
2 T grated burdock
2 T grated carrots
1/4 c carrot tops
2 T dried daikon
1/4 c daikon tops
1 medium whole shiitake mushroom
1/2 c roasted short grain brown rice
6 c water
Combine all the above ingredients. Simmer uncovered for 40 minutes, or until reduced to 2 cups. Drink a cup four times a day.
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2 T grated carrots
1/4 c carrot tops
2 T dried daikon
1/4 c daikon tops
1 medium whole shiitake mushroom
1/2 c roasted short grain brown rice
6 c water
Combine all the above ingredients. Simmer uncovered for 40 minutes, or until reduced to 2 cups. Drink a cup four times a day.
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Daikon Drink 2
This drink will help induce urination, and relieve swollen ankles and feet.
1. Grate 1/2 cup of daikon.
2. Place daikon in a cheesecloth and squeeze our the juice.
3. Add six tablespoons of water to two tablespoons of juice.
4. Bring to a boil, reduce the flame and allow the mixture to simmer gently for a maximum of one minute.
5. Add a pinch of sea salt or a few drops of shoyu/soy sauce towards the end.
6. Drink this preparation once each day or once every two days, for no more than three times in a row.
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1. Grate 1/2 cup of daikon.
2. Place daikon in a cheesecloth and squeeze our the juice.
3. Add six tablespoons of water to two tablespoons of juice.
4. Bring to a boil, reduce the flame and allow the mixture to simmer gently for a maximum of one minute.
5. Add a pinch of sea salt or a few drops of shoyu/soy sauce towards the end.
6. Drink this preparation once each day or once every two days, for no more than three times in a row.
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Daikon Drink 1
This drink will help to lower fevers by inducing sweating. It also helps bring relief from poisoning that is caused by meat, fish, or shellfish.
1. Grate about three tablespoons of fresh daikon.
2. Mix the daikon with 1/4 teaspoon grated ginger and 1/2 teaspoon sea salt or one tablespoon shoyu/soy sauce.
3. Pour two to three cups of hot bancha-twig tea or stem tea over the mixed ingredients.
4. Drink as much of the tea as possible while hot.
5. After drinking this tea, go to bed and wrap yourself in a blanket to induce perspiration.
NOTE:
- Since this tea is very strong, do not drink it more than twice a day for one or two days.
- For children, limit the quantity to one half cup per day.
- To reduce fever in babies and young children, it is better to give apple juice, grated apple or a kuzu drink with rice syrup (dissolve one teaspoon of kuzu in two teaspoons of cold water). Add one teaspoon of rice syrup. Bring to a gentle boil over a medium flame while stirring and turn off the flame as soon as the drink has thickened and become translucent.
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1. Grate about three tablespoons of fresh daikon.
2. Mix the daikon with 1/4 teaspoon grated ginger and 1/2 teaspoon sea salt or one tablespoon shoyu/soy sauce.
3. Pour two to three cups of hot bancha-twig tea or stem tea over the mixed ingredients.
4. Drink as much of the tea as possible while hot.
5. After drinking this tea, go to bed and wrap yourself in a blanket to induce perspiration.
NOTE:
- Since this tea is very strong, do not drink it more than twice a day for one or two days.
- For children, limit the quantity to one half cup per day.
- To reduce fever in babies and young children, it is better to give apple juice, grated apple or a kuzu drink with rice syrup (dissolve one teaspoon of kuzu in two teaspoons of cold water). Add one teaspoon of rice syrup. Bring to a gentle boil over a medium flame while stirring and turn off the flame as soon as the drink has thickened and become translucent.
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Lotus Root and Shiitake Tea
This tea can help decompose heavy animal-quality fat and mucus.
1. Follow the same steps as in the previous recipe with fresh or dried lotus root.
2. Soak a one to one-half inch diameter dried shiitake mushroom. Chop or slice finely when soft.
3. Add two cups of water (you may include the soaking water from the shiitake mushroom).
4. Bring to a boil, reduce the flame and simmer for approximately seven to ten minutes. Add a pinch of sea salt or shoyu/soy sauce toward the end. Drink while hot.
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1. Follow the same steps as in the previous recipe with fresh or dried lotus root.
2. Soak a one to one-half inch diameter dried shiitake mushroom. Chop or slice finely when soft.
3. Add two cups of water (you may include the soaking water from the shiitake mushroom).
4. Bring to a boil, reduce the flame and simmer for approximately seven to ten minutes. Add a pinch of sea salt or shoyu/soy sauce toward the end. Drink while hot.
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Lotus Root Tea
This tea helps dissolve excess mucus in the respiratory system, and eases coughing. This tea is most effective when prepared from fresh lotus root. However, if fresh is not available, you may use dried lotus root or lotus root powder.
With fresh lotus root:
1. Wash the root and grate 1/2 cup. Place the pulp in a piece of cheesecloth and squeeze out the juice.
2. Place the juice in a saucepan with an equal amount of water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
3. Bring to a boil, and let simmer gently on a low flame for 2-3 minutes. Drink this tea, which should be thick and creamy, while hot. You may also add a few drops of grated ginger juice toward the end if your condition permits.
With dried lotus root:
1. Place one-third ounce (about 10 grams) of dried lotus root in one cup of water. Let it sit for a few minutes until soft, then chop finely.
2. Return the finely chopped lotus root to the soaking water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
3. Bring to a boil and allow to simmer gently for approximately 15 minutes.
4. Strain the liquid and drink while hot. You may also add a few drops of grated ginger juice toward the end if your condition permits.
With lotus root powder:
1. Use one teaspoon of lotus powder per person and per serving. Add one cup of cold water per teaspoon of powder and stir to dissolve.
2. Add a pinch of sea salt or a few drops of shoyu/soy sauce. You may also add a couple of drops of grated ginger juice if your condition permits.
3. Heat on a low flame, but do not boil. Turn off the heat when liquid begins to simmer. Drink while hot.
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With fresh lotus root:
1. Wash the root and grate 1/2 cup. Place the pulp in a piece of cheesecloth and squeeze out the juice.
2. Place the juice in a saucepan with an equal amount of water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
3. Bring to a boil, and let simmer gently on a low flame for 2-3 minutes. Drink this tea, which should be thick and creamy, while hot. You may also add a few drops of grated ginger juice toward the end if your condition permits.
With dried lotus root:
1. Place one-third ounce (about 10 grams) of dried lotus root in one cup of water. Let it sit for a few minutes until soft, then chop finely.
2. Return the finely chopped lotus root to the soaking water. Add a pinch of sea salt or a few drops of shoyu/soy sauce.
3. Bring to a boil and allow to simmer gently for approximately 15 minutes.
4. Strain the liquid and drink while hot. You may also add a few drops of grated ginger juice toward the end if your condition permits.
With lotus root powder:
1. Use one teaspoon of lotus powder per person and per serving. Add one cup of cold water per teaspoon of powder and stir to dissolve.
2. Add a pinch of sea salt or a few drops of shoyu/soy sauce. You may also add a couple of drops of grated ginger juice if your condition permits.
3. Heat on a low flame, but do not boil. Turn off the heat when liquid begins to simmer. Drink while hot.
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Shiitake Mushroom Tea
This tea is traditionally known to reduce fever, help dissolve animal-quality fat, and help relax a contracted or
tense condition.
1. Soak one shiitake mushroom in one cup of water for 20-30 minutes.
2. When shiitake mushroom is soft, chop finely.
3. Bring to a boil. Reduce flame and simnmer gently for 10 - 15 minutes.
4. Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end. Drink while hot.
NOTE: For children one year old or under, do not add any seasoning to the tea.
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tense condition.
1. Soak one shiitake mushroom in one cup of water for 20-30 minutes.
2. When shiitake mushroom is soft, chop finely.
3. Bring to a boil. Reduce flame and simnmer gently for 10 - 15 minutes.
4. Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end. Drink while hot.
NOTE: For children one year old or under, do not add any seasoning to the tea.
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Kombu Tea
This tea is good for strengthening the blood. It also helps discharge animal fats and proteins from the body.
It is traditionally known for its calming properties. It also aids in restoring the nervous function and in promoting clear thinking.
1. Wipe off a 3" piece of kombu with a wet cloth.
2. Place the kombu in one quart of water and bring to a boil.
3. Reduce the heat, cover with a lid, and simmer gently until the quantity of water is reduced by half (about
10 - 15 minutes).
4. Drink one cup while hot.
You may reheat the remaining tea and drink up to two or three cups a day.
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It is traditionally known for its calming properties. It also aids in restoring the nervous function and in promoting clear thinking.
1. Wipe off a 3" piece of kombu with a wet cloth.
2. Place the kombu in one quart of water and bring to a boil.
3. Reduce the heat, cover with a lid, and simmer gently until the quantity of water is reduced by half (about
10 - 15 minutes).
4. Drink one cup while hot.
You may reheat the remaining tea and drink up to two or three cups a day.
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Black Soybean Tea
This tea is good for warming the body, and for smooth bowel movement.
1. Place one cup of black soybeans in a pot with a 2" strip of kombu (soaked and finely chopped).
2. Add four cups of water and bring to a boil.
3. Lower the flame and simmer for 30 - 45 minutes.
4. Drink this dark, slightly sweet liquid while hot.
You may continue cooking the beans longer until they are soft and edible.
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1. Place one cup of black soybeans in a pot with a 2" strip of kombu (soaked and finely chopped).
2. Add four cups of water and bring to a boil.
3. Lower the flame and simmer for 30 - 45 minutes.
4. Drink this dark, slightly sweet liquid while hot.
You may continue cooking the beans longer until they are soft and edible.
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Azuki Bean Tea
This tea is good for the regulation of kidney and urinary functions. It is also helpful for smooth bowel movement.
1. Place one cup of beans in a pot with a 2" strip of kombu (soaked and finely chopped).
2. Add four cups of water and bring to a boil.
3. Lower the flame, cover, and simmer for approximately 1/2 hour.
4. Strain out the beans and drink the liquid while hot.
You may continue cooking the beans longer (with additional water) until soft and edible.
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1. Place one cup of beans in a pot with a 2" strip of kombu (soaked and finely chopped).
2. Add four cups of water and bring to a boil.
3. Lower the flame, cover, and simmer for approximately 1/2 hour.
4. Strain out the beans and drink the liquid while hot.
You may continue cooking the beans longer (with additional water) until soft and edible.
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Umeboshi Tea
This is a very refreshing summer drink.
1. Simmer the pulp of one umeboshi for _ hour in a quart of water (covered with a lid).
2. Strain and if necessary dilute with more water. Allow to cool before drinking.
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1. Simmer the pulp of one umeboshi for _ hour in a quart of water (covered with a lid).
2. Strain and if necessary dilute with more water. Allow to cool before drinking.
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Mu Tea
This tea is good for digestive and respiratory functions. It is traditionally known to be particularly helpful for female problems.
Mu tea may be purchased in natural food stores. This tea is composed of a combination of 16 plants and wild herbs. Although this drink includes both yin and yang ingredients, on the whole it is a yang drink. A less yang mu tea (containing only nine ingredients) that is more or less similar to the original herbal drink is also available.
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Mu tea may be purchased in natural food stores. This tea is composed of a combination of 16 plants and wild herbs. Although this drink includes both yin and yang ingredients, on the whole it is a yang drink. A less yang mu tea (containing only nine ingredients) that is more or less similar to the original herbal drink is also available.
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Ume-Sho Kuzu with Ginger
This drink is used for the same purposes as Ume-Sho Kuzu, but it is more effective in promoting digestion and for stimulating body warmth.
1. Prepare in the same manner as described for Ume-Sho Kuzu, and add one-eighth teaspoon fresh grated ginger toward the end and stir gently.
2. Simmer for 1/2 minute. Drink while hot.
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1. Prepare in the same manner as described for Ume-Sho Kuzu, and add one-eighth teaspoon fresh grated ginger toward the end and stir gently.
2. Simmer for 1/2 minute. Drink while hot.
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Ume-Sho Kuzu
This drink is used to strengthen and promote good digestion, and to restore energy.
1. Dissolve one heaping teaspoon of kuzu in two to three teaspoons of cold water.
2. In a saucepan add one cup of cold water to the disolved kuzu.
3. Bring to a boil over a medium flame. Stir constantly to avoid lumping, until the liquid becomes translucent.
Reduce the flame as low as possible.
4. Add to this mixture the pulp of 1/2 to 1 umeboshi plum that has been chopped or ground to a paste.
5. Add between several drops to one teaspoon of shoyu/soy sauce and stir gently. Simmer for 2-3 minutes. Drink while hot.
http://www.minadobic.org/internalremedies.php
1. Dissolve one heaping teaspoon of kuzu in two to three teaspoons of cold water.
2. In a saucepan add one cup of cold water to the disolved kuzu.
3. Bring to a boil over a medium flame. Stir constantly to avoid lumping, until the liquid becomes translucent.
Reduce the flame as low as possible.
4. Add to this mixture the pulp of 1/2 to 1 umeboshi plum that has been chopped or ground to a paste.
5. Add between several drops to one teaspoon of shoyu/soy sauce and stir gently. Simmer for 2-3 minutes. Drink while hot.
http://www.minadobic.org/internalremedies.php
Ume-Sho Bancha
This drink helps to strengthen the blood, regulate digestion and circulation, relieve fatigue and weakness, and provide relief from an overconsumption of simple sugars (including fruit, fruit juices, or other acid-forming foods or beverages).
1. Place one-half or one umeboshi plum in a tea cup with one-half or one teaspoon of shoyu/soy sauce.
2. Pour in hot bancha stem or twig tea into the cup and stir well. Drink hot
http://www.minadobic.org/internalremedies.php
1. Place one-half or one umeboshi plum in a tea cup with one-half or one teaspoon of shoyu/soy sauce.
2. Pour in hot bancha stem or twig tea into the cup and stir well. Drink hot
http://www.minadobic.org/internalremedies.php
Shoyu Bancha Tea
This tea is used to strengthen the blood if an overly acidic condition exists, relieve fatigue, relieve headaches due to the overconsumption of simple sugars and/or fruit juices, and stimulate good blood circulation.
1. Place up to one teaspoon of shoyu/soy sauce in a tea cup and pour in hot bancha twig or stem tea.
2. Stir and drink while hot.
http://www.minadobic.org/internalremedies.php
1. Place up to one teaspoon of shoyu/soy sauce in a tea cup and pour in hot bancha twig or stem tea.
2. Stir and drink while hot.
http://www.minadobic.org/internalremedies.php
Leafy Greens Juice
This drink helps dissolve heavy stagnated protein and animal fat.
1. Very finely chop two or three kinds of large leafy green vegetables (kale, collards, dandelion, daikon or turnip leaves, or Chinese cabbage).
2. Add twice the amount of water.
3. Bring to a gentle boil and simmer for three to five minutes.
4. Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end of simmering and stir.
5. Drink hot or at room temperature.
NOTE: You can reuse the leafy green vegetables if you want to.
http://www.minadobic.org/internalremedies.php
1. Very finely chop two or three kinds of large leafy green vegetables (kale, collards, dandelion, daikon or turnip leaves, or Chinese cabbage).
2. Add twice the amount of water.
3. Bring to a gentle boil and simmer for three to five minutes.
4. Add a pinch of sea salt or a few drops of shoyu/soy sauce toward the end of simmering and stir.
5. Drink hot or at room temperature.
NOTE: You can reuse the leafy green vegetables if you want to.
http://www.minadobic.org/internalremedies.php
Tamari-Bancha Tea
This drink helps strengthen the blood if an overly acidic condition exists; to relieve fatigue; to relieve headaches due to an overly yin or overly acidic condition; to stimulate good blood circulation.
1. Place 1 teaspoon of tamari in a tea cup and pour in hot bancha tea.
2. Stir and drink while hot.
http://www.minadobic.org/internalremedies.php
1. Place 1 teaspoon of tamari in a tea cup and pour in hot bancha tea.
2. Stir and drink while hot.
http://www.minadobic.org/internalremedies.php
Carrot Daikon Drink
This drink helps dissolve solidified fat deposits that exist deep within the body.
1. Finely grate 1/2 cup each of carrots and daikon. Place in a saucepan.
2. Add one cup of water and bring to a gentle boil.
3. Simmer for about three minutes and add a few drops of shoyu/soy sauce toward the end.
4. Add one-third of a sheet of nori and 1/2 an umeboshi plum to the saucepan, and continue cooking.
5. Eat the vegetables and drink the broth.
http://www.minadobic.org/internalremedies.php
1. Finely grate 1/2 cup each of carrots and daikon. Place in a saucepan.
2. Add one cup of water and bring to a gentle boil.
3. Simmer for about three minutes and add a few drops of shoyu/soy sauce toward the end.
4. Add one-third of a sheet of nori and 1/2 an umeboshi plum to the saucepan, and continue cooking.
5. Eat the vegetables and drink the broth.
http://www.minadobic.org/internalremedies.php
Sweet Vegetable Drink
This drink is good for softening tightness caused by heavy animal food consumption, and for relaxing the body and muscles. It is especially beneficial for softening the pancreas and helping to stabilize blood sugar levels.
1. Use equal amounts of four sweet vegetables (onions, carrots, cabbage and sweet winter squash), finely chopped.
2. Boil four times the amount of water and allow to boil for two to three minutes. Reduce flame to low, cover and let simmer for 20 minutes.
3. You may strain the vegetables from the broth and use them later in soups or stews, or leave as is.
4. Drink the broth either hot or at room temperature.
NOTE:
- No seasoning is used in this recipe.
- Sweet vegetable broth may be kept in the refrigerator but should be warmed again or allowed to return to room temperature before drinking.
http://www.minadobic.org/internalremedies.php
1. Use equal amounts of four sweet vegetables (onions, carrots, cabbage and sweet winter squash), finely chopped.
2. Boil four times the amount of water and allow to boil for two to three minutes. Reduce flame to low, cover and let simmer for 20 minutes.
3. You may strain the vegetables from the broth and use them later in soups or stews, or leave as is.
4. Drink the broth either hot or at room temperature.
NOTE:
- No seasoning is used in this recipe.
- Sweet vegetable broth may be kept in the refrigerator but should be warmed again or allowed to return to room temperature before drinking.
http://www.minadobic.org/internalremedies.php
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