Nutrition Class #6

Last Updated on Thursday, 30 June 2011 12:15 Written by Flax Thursday, 30 June 2011 12:06


Lungs correspond to:

  • metal
  • white
  • bitter flavor

Food enters the stomach descends to the kidneys and back up to the spleen and the lungs where it forms protective Qi.

The health of lung Qi is seen in the skin, hair and general health.

Foods that disperse damp lung qi include:

  • flax seed (soaked in water or ground)
  • flax oil
  • lemon
  • radish
  • onion family
  • white vegetables
  • bitter flavor
  • pungent flavor

Foods that cool the lungs (red face, loud voice) include:

  • watercress
  • cantaloupe
  • apple
  • peach
  • pear
  • seaweeds
  • mushroom
  • radish
  • carrot
  • kuzu
  • cabbage
  • bokchoy
  • cauliflower
  • rice congee

Deficient lung qi (fatigue, weak voice, coughing, shortness of breath)

  • rice
  • oats
  • carrots
  • sweet potato
  • ginger
  • garlic
  • rice syrup
  • barley malt
  • spikenard and licorice root
  • seaweed and micro-algae
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Korean Sprout Soup

Last Updated on Thursday, 30 June 2011 11:49 Written by Flax Thursday, 30 June 2011 08:53

Kongnamulguk, or sprout soup as we say in English, is one of Korea’s national dishes.  It is a  a very healthy and nutritious soup that is really more of a meal than a first course. 

 Besides the fact that they are a great diet food, sprouts are also a really great energy food.  Sprouts represent a moment when a seed is in a state of transformation and  using a tremendous amount of energy.  When we eat sprouts we are consuming a tremendous gift of natural energy.  In addition, the transformation process basically means that nature is practically pre-digesting the food for you.  This is why sprouts give us more energy, and quicker energy, then any other food.   Try having a bowl of sprouts next time you are tired and see  what happens.  I personally think it works way better than a cup of coffee.

Sprouts are also extremely cooling.  The Asians often cook sprouts to avoid this problem.  This soup is great dish to eat all year round with the added advantage of being extremely simple.  It takes about five minutes of preparation time and another twenty minutes of cooking time.  It is served with brown rice and kimchee (spicy Korean pickles), both of which can be made ahead of time.  If  you are not a food perfectionist, you can replace the kimchee with sauerkraut or any pickled vegetables.  Just spice up whatever pickles you already have in the house, add some chilli peppers and ginger and call it kimchee.


  • sesame oil
  • 4 cloves garlic, finely chopped
  • 1 onion, sliced
  • 1 chilli pepper, finely chopped
  • 6 cups water
  • 1 package mung bean sprouts
  • 1 large piece of kombu (seaweed)
  • 3 scallions, sliced on an angle into small pieces
  • soy sauce
  • hot chilli flakes
  • 11/2 cups cooked brown rice

Saute the garlic, onion, and chilli pepper in the sesame oil.  Add the water and bring to a boil.  Simmer for five minutes.  Add the sprouts and simmer for fifteen minutes more.  Add the scallions and remove from the flame.

Place the rice, soy sauce, kimchee (pickles) and chilli pepper on the table.  Ladle the soup into bowls and add the remaining ingredients at the table.

Serves 6.


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Parsley Pesto

Last Updated on Tuesday, 28 June 2011 11:20 Written by Flax Tuesday, 28 June 2011 11:09

Parsley Pesto is an all around nice spread/condiment to have around the house.  I specifically make it for Friday Night.  I serve it along-side the Roasted Garlic Spread to be spread on the challah.


  • 1 bunch parsley
  • 1 garlic clove
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • pinch of salt

Chop off the bottom of the parsley stalks.  Place all of the ingredients in a food processor and puree.

Refrigerate until serving.

While this pesto is best served fresh, it can last up to three days if kept refrigerated in a well sealed container.


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