Here's a Chinese food medicine recipe: White Radish Soup
White radish is a traditional Chinese food
medicine used to clear the lungs to resolve phlegm, control cough, and “release
exterior” from pathogenic heat that enters the body. Garlic is an important
food medicine to ward off disease in all traditions, and in this recipe, it
also supports the action of the radish to relieve cough. White pepper has a
particular association with the qi of the lungs, immediately and strongly
activating the qi to expel phlegm, and it ensures the medical effect of the
recipe is brought directly to the lungs. Olives and olive oil act to protect
the yin aspect of the lung qi, and in this recipe is used to moderate the yang
and somewhat drying action of the pepper.
As a preventative food medicine recipe, this soup
can be eaten once or twice per week to keep the lungs clear and improve
breathing, in general, thus strengthening the qi of the lungs and guarding
against viral infection.
As a recipe to relieve the symptoms of a viral
attack of an external heat pathogen, with excessive phlegm that blocks the nose
and throat, restricts breathing and causes hard, persistent coughing, it can be
eaten daily.
Ingredients:
300 gm white radish (if not available, use white
turnip), sliced thin
2 pinches salt
2 cloves garlic, pressed or minced very fine
½ teaspoon white (or black) pepper
1 tablespoon olive oil
1 finely chopped spring onion
Preparation:
Place radish, garlic, olive oil, salt and pepper
in one liter water, bring to boil over high heat, then turn heat to low, cover
and cook for 15 to 20 minutes, until radish is very soft.
Sprinkle cooked soup with freshly chopped spring
onion.
