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Autumn 2008
Autumn is the time of the year for gathering and organizing.
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In oriental medicine METAL is the element
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The LUNGS AND LARGE INTESTINE
are the organs more active at this time of the year,
and they are associated with the functions of exchange and elimination.
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COLOR: white
BODY FLUIDS: mucus
PARTS OF THE BODY: shoulders
ORGAN: nose
SENSITIVITY: smell
SYSTEM: respiratory- eliminator
TISSUE: skin
FLAVOR: spicy- pungent
GRAIN: rice
BEANS: soybeans, tofu, navy beans
VEGETABLES: white onion, cabbage, turnips, celery, radish, cauliflower
FRUIT: pear
ANIMAL FOOD: cod, flounder, haddock, turkey, beef.
MOODS:
° POSITIVE creative, understanding, orderly, social, enthusiastic
° NEGATIVE melancholy, worried, grief, depressed, territorial
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LUNGS
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The lungs are the source of our life force, the gateway to take in prana....the spiritual force.
The lungs ( bronchi's + trachea) control KI = breath & energy.
Ki is absorbed through inhalation of the air,
The KI of liquid and solid food from the digestion passes to the lungs to unite with the KI of the air to form the true Ki of the body
KI control the exterior of the body while blood control the interior.
Respiration is closely related to the brain functions and has a profound influence on the person state of mind and because the body-mind-spirit are one it influences the entire being.
Must people that comes to me for treatments have forgotten how to breathe because of the tension in the life style that they conduct.
If we observe an infant at birth with each breath is abdomen raises ( the child has not encountered stress in his life yet, so he is breathing naturally). Most people under stress tend to tighten there abdomen and so they breathe only with the chest. This way of breathing is incorrect, because only ½ of the lungs are filled with air, so less oxygen is available into the body. By not using abdominal breathing with each breath the diaphragm is not moving. It is very important for the person that wants to regain there health to do abdominal breathing in fact with each breath the diaphragm massages the interior organs, while the entire body gets more oxygen.
The lungs and large intestine are closely associated to the skin the pores, the nose, the throat, the complexion, the white of the eyes, the respiration, and the anus.
DISORDERS of the lungs:
Difficulty in breathing, shortness of breath, bronchitis, asthma, pneumonia, common cold, whooping cough, soar throat, swollen and painful tonsils and neck,tonsillitis, laryngitis, chest pain, pain in the shoulders, swelling and pain in the elbow, pain and numbness in the arms, pain and paralysis of the wrists, facial paralysis and amnesia.
In ORIENTAL FACIAL DIAGNOSIS we can see the conditions of the lungs by observing the:
CHEEKS COLOR:
° Pale= Anemic condition could indicate tuberculosis.
° Red or pink=: When the body is at rest, not being exposed to cold weather or exercising, this color indicate abnormal expansion of blood capillaries and hyperactive conditions of the lungs caused by excessive sugar or liquid intake, also excessive drugs, spices and stimulants.
° White= accumulation of fat and mucus caused by a big consumption of dairy food ( soft cheese, milk, cream, yogurt, ice cream ), tofu, and soybeans , refined flour products.
° Purple= If it looks like a large discoloration indicate that the lungs are are very weak do to a big intake of sugar,chemicals, and drugs. If it is a small discoloration indicates blood stagnation or hemorrhage in the lungs.
PIMPLES on the skin are eliminations of excessive fat and mucus, to much animal food, dairy, oils, sugar, because there is to much of an accumulation of mucus and fat in the lungs.
WHITE PIMPLES: milk and sugar
YELLOW: cheese poultry and eggs
THE SKIN:
Oily = excessive intake of oil an fat, disorders of the fat metabolism, overeating in general.
Dark spots= fat and mucus accumulations and some times a sign of the beginning of a cyst or tumor in the lungs.
Freckles= elimination of an excessive amount of refined sugar, honey, fruit , milk , that is causing harm to the respiratory track.
Hairs= fine small silver hairs shows over consumption of dairy . Dark hard air is a sign of over consumption of read meat.
Beauty marks= indicates past fever.
Moles= is an elimination of excessive protein, from overeating especially fat and carbohydrates.
THE EYES:
Red spots= blood clots or circulatory stagnation in the lungs.
Bloodshot= caused by excess sugar/sweets-yin food and drinks
The white =(sclera ) Right eye= right lung. Left eye= Left lung.
The outside upper quadrant of each eye shows the condition of the lungs.
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LARGE INTESTINE
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The large intestine is made bay seven sections: cecum, ascending colon, transverse colon, descending colon, sigmoid colon, rectum and the anal canal.
A mucus membrane covers the inner wall of the colon.
The functions of this organ can be simplified in three parts:
1. absorb water and nutrients through the intestinal walls.
2. the solid waste products to be expelled from the body.
3. synthesize important vitamins
We do not realize that our entire intestinal track if it was stretch out it would be as long as a football field.
The health of our intestine is directly related to the food that we eat because if we eat refined food with very with little fiber we do not move our bowl every day and the feces becomes putrid in side our body, and hilliness begins.
Constipation is a forerunner of other health problems.
For the good function of this organ we need: friendly bacteria,mucus and dietary fiber.
Ideally the colon should contain 85 % lactobacillus and 15% coliform bacteria ( but with our modern diet often this figures are reversed)
Lactobacillus produce lactic acid, they feed from the carbohydrates we eat, aid breaking down the fiber to make the right consistency of the stools controlling also the mucus in it ,they minimize putrefaction and synthesize vitamins: K , B and B12.
The coliform bacteria feed off the protein, which produce ammonia that neutralize acidity so create a more alkaline environment which kills lactobacillus.
This type of environment create a space in which parasites and harmful bacteria can proliferate.
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The large intestine is effected by withholding emotions or keeping feelings to oneself, having difficulty to release emotions.
This gives a shallow breath and with lack of exercise the problem gets aggravated.
In FACIAL DIAGNOSIS the lower lip and the forehead both reveals the conditions of the large intestine.
The lover lip color indicate:
° Vivid color = signs of infections or inflammation
º Dark reddish spots show stagnation of the blood
º White or pale = weak metabolism, anemia
° Whitish patches = fatty mucus deposits in the Colon
° Pale color = stagnation and slow blood circulation
° Yellowish shade = Hard fatty deposits
º Blue or purple = stagnation of the feces and blood in the colon
º Green shade = possibility of colon cancer
The forehead:
The right part of the forehead indicates the ascending colon, the top of the forehead the transverse colon, and the left part the descending colon.
Discolorations,pimples,swelling, or spots indicate where ulcers, fat deposits,or tumors/ cancerous growths are developing in the colon.
The fleshy part between the thumb and index fingers of the hands indicate the conditions of the large intestine, when applying pressure: right hand, ascending colon, left hand descending colon
General skin color:
Brown shade = excessive intake of animal food and tropical fruit
Purplish shade = extreme expanding food ( sugar)
Yellow, white shade = excessive consumption of eggs, poultry, cheese and dairy products
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DIETARY RECOMMENDATION
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If the condition is severe, do not eat extreme food such as meat, poultry, eggs, dairy products and also sea food because they create a build up of fat and mucus in the lungs and large intestine. Avoid baked and refined flour products, because are mucus forming. Avoid oily, greasy or fatty foods, nuts and nut butter.
Avoid food and beverages such as sugar, sweets, fruit, fruit juice, spices and stimulants, alcohol, drugs, artificial chemicals and refined food.
Fruit, juice and alcohol expand the lungs creating a condition that leads to a more rapid and superficial breathing and consequently an non peaceful state of mind.
introduce whole grains with there fiber, emphasize BROWN RICE over other grains, No Buckwheat and oatmeal because are mucus forming
Leafy greens vegetables like Broccoli, kale, mustard, carrot tops, turnips, daikon, watercress. Root vegetables.
Lotus roots clear the lungs from mucus build up they can be boiled, in nishime, cooked with sea vegetables, pickled or grated fresh are very helpful. Made as a tea help to ease breathing.
Beans and natto (promote intestinal flora). Sea vegetables ( hijiki, arame, kombu)
Miso, soy sauge
Use pickles that have been aged a long time.
If the lungs are very week:
pungent foods like : ginger, radish, daikon, and scallions, are straightened when this ingredients are eaten in very mall amounts (like medicine).
It is best to avoid nuts and nut butter.
CHEW VERY WELL AND DO NOT OVEREAT
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SCRUBBING THE BODY in HOT GINGER WATER with a hand towel improves breathing and the blood circulation, plus it gives energy to the body.
Scrub the chest and the abdominal area particularly, until the skin is red.
THIS IS THE TIME OF THE YEAR WHEN THE PUMPKINS ARE READY TO GIVE US AN IMMENSE PLEASURE IN THE COOKING LOADED WITH THERE SWEETNESS AND COLOR
IT IS A FEAST FOR THE EYE AND THE PALATE 
Because it rain little, this year my garden has given me a big quantity of different type of squashes and I am baking them , put them in soup, stews and vegetable dishes.
The other fruit that is plentiful at this time of the year is chestnuts. Roasted chestnuts remind me of the city where I was born Campobasso- Italy, they roasted and sold them by the bags in the streets, and the aroma invited to bay them.
I have a tree in my front lawn that gives me many chestnuts, but at harvest time I have a battle with the squirrels to get some for my table.
Pumpkin Help for Your Heart
Pumpkin flesh is crammed full of phenols -- a type of health-promoting antioxidant. In cell studies, phenols from pumpkin flesh put a damper on the same enzyme that some blood pressure drugs target to reduce vascular tension. In other words, the phenols in pumpkin may help keep blood vessels relaxed, which means better blood pressure and better heart health.
Menu
Squash Soup
INGREDIENTS:
One medium Butternut squash
One Kabocha squash
One large onion cut in big chunks
3 carrots cut in big rounds
One large apple cored
½ teasp fresh ground nutmeg
One cup almond milk or rice milk
Some vegetable stock if needed ( use liquid from steaming vegetables)
Sea salt
PREPARATION:
Cut the squashes in ½ and remove the seeds, put them cut side down in a cooking pan, add the vegetables including the apple around them.
Cover and cook for an hour or until the kabocha is soft to the touch. Remove from heat.
When the ingredients are cool enough to the touch, carve the pulp of the squashes and the apples from the skin,discard the skins.
Put all the ingredients in a food processer, process until creamy, add liquid as needed.
Put the puree in a pot add almond milk and vegetable stock until the right consistency is needed, add a few pinches of sea salt. Stir, adjust the salt.
Bring to a boil, simmer for 10 minutes.
Serve
MOGHWORTH SOBA
INGREDIENTS:
One package of mugworth Saba noddles
Two quarts of spring water
Two big pinches sea salt
two Tabls tahini
one tablespoon umeboshi paste
Two big portobella mushrooms diced
½ leek chopped
Soy sauce
PREPARATION:
Bring water to boil in a big pot, add salt and then the noddles, Mix well whit a wooden spoon. Bring back to a boil, then simmer on a medium flame until the noddled are tender. About 10 minutes.
Drain the noodles in a colander , put them in a bowl.
On the side, in a cup mix the tahini and the umeboshi plum paste with ½ cup of the hot water from the noodles. Pour on the noodles, mix well.
While the noddles are cooking, saute the leeks in a Tabls of extra virgin olive oil when soft add the mushrooms, continue saute for 5 minutes, add a Tabl soy sauce.
Mix ½ of the mushrooms mixture in with the noodles. If to sticky add some of the hot water until right consistency.
Serve the noodles adding a Tabls of the mushrooms on top.
LENTILS
INGREDIENTS:
One cup lentils
One small Onion diced
One Carrot diced
One stalk Celery diced
½ cup diced winter squash
Sea salt or Soy Sauce
Use a clay pot
PREPARATION:
Put the onions in the pot add little water and simmer for 5 minutes ( to release the heat from the onions)
Add on in layers: celery, carrots and squesh, then the lentils.
Add enough water to cover, bring to a boil, then simmer for 45 minutes with a cover.
Add salt or a Tabl of soy sauce.
Mix and continue to simmer for other 15 minutes.
Serve
STEAMED VEGETABLES
INGREDIENTS:
Two hears of corn stripped,
One cup Kabocha or other squash in chunks,
One cup of broccoli florets
½ cup cauliflower chunks
One parsnip sliced
One cup mung beans sprouts
Preparation:
Steam the vegetables in a bamboo steamer for few minutes , but take out the vegetables when are crunchy.
Mix them well
Serve
PRESSED SALAD
Pressing a salad makes the ingredients get slightly pickled and easies to digest.
Especially in the cold months it is better to eat salad made in this way.
INGREDIENTS:
7 radishes finely sliced rounds
A bunch romaine leaders chopped
¾ cup of finely sliced red cabbage
One stalk celery sliced in diagonal cut
One cucumber with seeds removed and sliced ½ moons
Sea salt
Brown rice vinegar
PREPARATION:
Mix well all the ingredients with couple pinches of salt, put a plate on it and a heavy weight ( a pot filled with water) making so that the plate don't touch the side of the dish.
Press for one our and ½ or two hours.
Remove plate, add two Tblsp brown rice vinegar, mix well.
Serve
STEAMED GREENS
INGREDIENTS:
Few bunches of baby bock choy, well washed and cut in half.
Soy Sauce
PREPARATION:
Steam the greens until wilted, 2-3 minutes add few drops soy sauce, steam few more seconds.
Serve
PUMPKIN CHESTNUTS SQUARES
Ingredients:
2 cups mashed pumpkin
One cup chestnut flour + another ½ cup
3 cups rolled oats dry toasted
¼ cup maple syrup or ½ cup rice syrup
¼ tesp nutmeg
½ tesp clove
2 tesp cinnamon
Parchment paper
a square cooking pan
Preparation:
Mix the pumpkin with clove nutmeg and cinnamon.
Mix the toasted oats with the cup of chestnut flour.
Add ½ of the pumpkin mixture to the dry ingredients, mix well.
Pour ½ of the oats mixture in the pan.. With wet hands press down the mixture so it is equally flat in the thickness of ½ inch or little more.
Add the remaining pured pumpkin on top making so that it is equally distributed. Sprinkle some chestnut flour on the mush pumpkin.
Add the remaining oats on top and pack down with wet hands.
Cook in a warm oven at 350° F for 25 /30 minutes.
The squares should be still moist, not to dry. Cool down and cut into squares or triangles.
Serve
PUMPKIN CRANBERRIES BREAD
Ingredients:
2 cups of pured pumpkin
3 cups spelt flour
½ cup or maple syrup
¾ cup cranberries
½ cup or more of unsweetened chocolate
¼ cup sesame oil
¼ tesp nutmeg
½ tesp clove
2 tesp cinnamon
1 Tabl baking powder
Rice milk as needed
a bread baking clay pan
Preparation:
Mix all the dry ingredients and the wet ingredients separately.
Fold with a spatula bu do not over mix
If is to dry add some rice milk, the batter should be soft but not to wet.
Oil the pan then sprinkle some flour over the oil
Add the mixture and bake in a hot oven at 350° for an hour or until a toothpick comes out clean when inserted.
Cool on a rack before taking it out the pan and slice.
enjoy...
AUTUMN
O Lord, it is time
The summer was so vast
Put your shadows on the sundials
And in the fields let the wind loose.
Order the last fruits to become ripe
Give them two more sunny days
Push them to fulfillment
And force the last sweetness into the heavy wine.
He who has no house now will not build one
He who is alone will be so for a long time to come
Will stay awake, read, write long letters
And restlessly walk in the park among the blown leaves.
~ Rainer Maria Rilke ~
(Translated by Charlotte Schmid)
