Huang Qi

One of the key concepts in Chinese Medicine is prevention. Traditionally a Chinese doctor was paid to maintain a person’s health. If the patient became sick they were treated for free. Therefore the motivation to develop preventive techniques rated high on the doctor’s list of priorities. As early as 100 A.D. the Chinese herb Huang Qi (Astragalus in English) has been used for its immune boosting properties.

According to Chinese medicine, the defensive energy (termed wei qi) is located on the bodies surface and offers initial protection against foreign or pathogenic factors. When the wei qi is strong the pathogen cannot penetrate, when it is weak the body is susceptible to illness. One of the ways to strengthen wei qi is to take herbs, such as Huang Qi, which are known for their tonifying properties.

Termed the “yellow leader”, referring to the yellow color of the root, Huang Qi is often prescribed during the change in season to help ward off cold and flues. Modern research shows that huang qi does indeed boost immunity. Therefore by planning ahead and taking herbs accordingly, one can drastically reduce the chances of illness

Huang qi should not be taken by those on immune suppressing drugs nor should it be taken consistently over 8 weeks unless directed by a trained herbalist to do so. Herbs should be of good quality and purchased at a reputable source. The simplest way to prepare Huang Qi is to add several pieces to chicken soup stock as it is being prepared. Huang qi is a very safe herb when used properly and should be considered to maintain health this fall.

I Hide Vegetables

My daughter is what I affectionately call a “pastaterian”. If she had her way she would live off of macaroni and cheese with an occasional carrot thrown in. Due to this I have become somewhat adept at sneaking vegetables into food. It all started last summer when I bought a beautiful bouquet of fresh kale from the farmer’s market. I brought it home and everybody in my household (husband included) made a face that can best be summarized as “eww”.

I wasn’t fazed. I made kale soup with part of it and endured the moans and groans of my loved ones as they suffered through my attempts at offering them nutrition. After that I realized I had two options, I could engage in full on vegetable warfare or I could go into stealth mode. I chose stealth.

Armed with a large kitchen knife I chopped the kale into the smallest particle I could, bagged it up, and put it in the refrigerator. That week I found ways to sneak it into everything. I hid it under the cheese in their homemade pizzas, I snuck it into pasta sauces, I mixed it with basil for a pesto, I even tried sprinkling it on top of potatoes as a “decoration” (note this is an advanced move and should not be tried by the beginner).

The more I engaged in my covert vegetable maneuvering the more opportunities I saw not only for hiding things in my children’s meals but for adding them to my own. Our homemade macaroni and cheese now incorporates a heavy dose of cauliflower, our chowders use potato purees instead of creams for bases and of course, I still add kale everywhere I can.

Do you have a secret vegetable hiding trick? Add it to the comments below.