On a frigid winter day, have your bones ever felt the deep chill of the season? Traditional Chinese Medicine (TCM) has an explanation for this phenomenon. Traditional Chinese Medicine is a complete medical system that has been used to diagnose, treat, and prevent illnesses for more than 2,000 years. TCM is based on a belief in Yin and Yang, defined as opposing energies. When yin and yang are in balance, you feel relaxed and energized. When they are out of balance, your health suffers. TCM practitioners also believe there is a life force or energy in every body, know as Qi (pronounced”chee”). In order for yin and yang to be balanced, hence a healthy body, Qi must be balanced and flowing freely.

For centuries, TCM has stressed the importance of eating in harmony with nature to maintain a strong Qi and healthy body. According to the TCM’s Five Element Theory, winter is the season of the kidney, the organ that “governs” the bones. Therefore, during winter, it is advised that we eat foods that are especially good for the kidney: Seafood, nuts (particularly pine and walnuts), black sesame seeds, cauliflower, cinnamon, and black sesame. Also: Black beans, but note that beans have high uric acid, and are not advisable for those susceptible to it or for seniors. Due to the kidney’s special relationship with the bones, eating bones in the form of soup can also help boost kidney Qi.

BONE SOUP

Ingredients

1-1/2 lbs. beef bones (preferably thigh bones because they contain more marrow)         A pinch or two of cinnamon

5 small to medium potatoes (cubed)                                                                              ½ cup cooking wine                                         

8-12 cherry/small plum tomatoes (cut into pieces)                                                          2-3 tbsp. oil

½ medium-sized fennel bulb, chopped (add more as you like)                                        5-6 cups water

Salt to taste

NOTE: Other vegetables such as carrots, celery, mushrooms, string beans, and onions may be used.

Directions

Rinse bones and set aside. In a 4-5 quart stock pot, saute the potatoes, tomatoes and fennel (and any other vegetables) in oil. Sauteing vegetables first keeps them from becoming mushy in the soup. Add bones, water, wine and spices. Bring to a boil slowly; once soup is boiling, turn down heat and let soup simmer for several hours, stirring occasionally. Remove bones. Optional: You can scoop out any marrow remaining in the hollow of the bones and add to soup. Serve hot.

NOTE: This recipe can also be made in a crock pot.

WALNUT & BLACK SESAME SEEDS

Ingredients

½ lb. walnuts

½ lb. black sesame seeds

3-4 oz. honey

Directions

Grind ingredients together in a blender. Cook in a double boiler or steam for one hour. After cooking, refrigerate. Eat 2 tbsp. in the morning and evening. NOTE: This delicious simple recipe is good for increasing energy, longevity, and for healthy skin and hair. It is particularly helpful for older people who suffer from constipation and coughs.

BEAN SOUP

Ingredients

1 can black beans                                                         3 cloves of garlic (smashed)

1 can red kidney beans                                                 3 stalks of celery (diced)                                  

1 can white beans                                                         1 small onion (diced)

3 tsp. safflower oil                                                        5-6 cups of water (boiling)

½ cup fresh mushrooms (sliced)                                    Dash fish sauce

1 small sweet potato (diced)                                         2 tbsp. butter

1 small peeled apple (diced)                                          ¼ cup heavy or light cream

3-4 scallions (diced)                                                     ¼ cup white or red wine

4 tbsp. diced orange peel (approx. 1 small orange)        1 tsp. cornstarch mixed with 2 tbsp. cold water

1-1/2 tsp. salt                                                               1 tsp. sesame oil                                                          

2-1/2 tsp. cinnamon

NOTE: Depending on your taste, different kinds of beans may be used. Also, dry beans may be used, but soak them overnight and decrease liquid and cooking time accordingly.

Directions

Heat pot until hot, add oil, and continue to heat oil until very hot. Add garlic, celery, onion and salt and sauté. Add beans with liquid and enough water to cover mixture by 1-2 inches (approx. 6 cups). Bring to a boil and reduce to a simmer. Add mushrooms, sweet potato, apple, and orange peel. Stir in cinnamon, wine, and fish sauce. Cover and simmer for 45 minutes, add water, if necessary. Stir in butter and cream. Stir in the cornstarch and water mixture. Add scallions and sesame oil. Simmer for 5 minutes. Makes approximately 19 cups