Neil Kingham

My Calendula (Pot Marigold) plants are in full bloom now, and as well as making my garden look great, I’ve been using the petals in my food. The bright orange colour looks amazing, and they have a slightly tangy flavour.

Pick the flower heads off when they are fully open, and then pull off the petals. You will probably want to rinse them or give them a good shake to remove any blackfly (to which the plant is prone.) Regularly taking off the blooms in this way also ensures that the plants keep on producing more flowers.

You can use the petals as a substitute for saffron in any recipe. The petals are also excellent sprinkled onto a leafy salad. Cook them with rice or add to cottage cheese for colour. Or sprinkle some into sauces, soups and casseroles. You can also make calendula tea by steeping the petals in boiling water.

Energetics of Calendula:

Calendula flower is cooling and detoxifying. Taken internally, it clears heat and toxins, reduces inflammation and infection and stimulates Qi and Blood flow. The infusion (tea) drunk hot, is effective at reducing a fever, and is especially appropriate when the fever is accompanied by inflammation. The tea is also used to stop bleeding, and can benefit ulcers.

Calendula is also used externally for its excellent antiseptic, anti-inflammatory and tissue-healing properties (look out for a post on this aspect coming soon…)

CAUTION: Calendula is a uterine stimulant, and should not be used by pregnant women without expert guidance.

For years after I was first introduced to Chinese Medicine I searched for a course on Chinese Nutrition, in vain. This vital aspect of the Chinese Health Arts just isn’t commonly taught in the West. Why not? Possibly because it’s also not commonly taught in China. But the difference is that in China, using food as medicine is common knowledge among the common people. Sadly, the same can’t be said for the UK!

So I’m very pleased to be able to announce the launch of the first course of its kind in the UK. I’ve designed a 4 weekend (8 day) course for Chinese Medicine trained practitioners to learn the principles and practice of Chinese Nutrition. A further 2 weekend (4 day) foundation course is available for those with no Chinese Medicine background.

This diploma course is suitable for any kind of therapist or practitioner who would like to add Chinese Nutrition to their practice. It takes place at the College of Naturopathic Medicine, London, with the foundation module starting in September, and the nutrition module in November.

For more info visit the CNM website

Chen Pi Chicken is quite a common dish in China – Chen Pi is dried tangerine peel, and it is often used to flavour chicken. This is a great barbeque recipe, or it can be grilled or roasted.

The dish ‘orange chicken’ available in many Chinese restaurants in the West is probably a westernization of chen pi chicken (cooked with orange juice instead of peel)

Ingredients:

6 chicken drumsticks
1 tsp shaoshing rice wine (or dry sherry)
1 tsp soya sauce
2 tsp sesame oil
1 tbsp chen pi, chopped finely
2 cloves garlic, crushed
0.5″ piece of root ginger, very finely chopped

Directions:

Mix all the ingredients together, covering the chicken evenly, and leave to marinate for at least an hour (overnight is preferable) then barbeque, grill or roast until the chicken is cooked and the juices run clear. Can be eaten hot or cold.

Energetics:

Chicken is a very nourishing food. The chen pi, ginger and garlic add warmth and movement to the dish, and help to clear Phlegm. Overall this recipe is strengthening and warming, and benefits conditions of Qi stagnation and Phlegm.

Using acupuncture alongside IVF is becoming quite common, and there has been a great deal of research on this topic in the past few years which indicates that acupuncture increases the chances of a successful IVF cycle by 40-50%.

Beginning before the IVF cycle and continuing through to childbirth where necessary, acupuncture improves ovarian function, leading to larger numbers of better quality eggs, regulates the hormonal system, nourishes the uterus and foetus to help prevent miscarriage, and reduces stress and anxiety.

The treatment works in two ways – by following along with the IVF process to enhance each stage of the procedure, and also by helping you to deal with any side effects of the drugs, and by reducing stress and helping with any other health problems that occur along the way.

So, as well as the increased chance of a successful IVF cycle and subsequent birth, women who have acupuncture treatment also feel happier, more positive and more relaxed during the process. In my practice, women tell me that they have greatly enjoyed the acupuncture, and found that it has really helped them through what is normally a very stressful time.

Acupuncture treatment should normally be weekly throughout the IVF process, and ideally should start slightly before you start the IVF. For women who are needle-phobic it is also possible to use acupressure and tui na techniques during IVF in a similar way to acupuncture.

The elderflowers are starting to appear round my way, so I thought it was the ideal time to share this simple recipe for elderflower cordial. This cordial is so easy and quick to make, and tastes easily as good or better than any cordial you can buy.

In Chinese medicine elderflowers have a cooling energy, and help to drain Dampness and clear Phlegm. They have an affinity with the Lung, so can be used when there is a cough with sticky yellow phlegm. They also help to ‘release the exterior’, which means that they can fight off colds in the early stages.

Ingredients:

1.3kg sugar
1.8ltrs boiling water
25-30 fresh heads of elderflowers
50g citric acid
2 oranges, sliced
2 lemons, sliced

Note: Citric acid is available from chemists, home-brew shops or online.

Method:

Put the sugar in a large bowl or pan, and pour on boiling water, stir to dissolve sugar. Leave to stand for 30 mins. Sort the elderflower heads, pulling the flowers from the stalks (but no need to be too fussy, small bits of stalk won’t cause any problems). Add the flowers to the sugar syrup with the rest of the ingredients, mix well, cover and leave overnight.

Sterilize some bottles using a commercial sterilizing solution or by putting them through a dishwasher cycle (if safe to do so) – at the same time sterilize any other equipment you will use (funnels, bottle tops, jugs, spoons etc) in the same way, or by rinsing with boiling water.

Strain the elderflower liquid through a sieve lined with muslin or a clean teatowel, and into the bottles.

Storage & Use:

The cordial will keep in the fridge for a few weeks. For longer term storage, fill plastic drinks bottles 3/4 full and freeze. It will keep in the freezer for many months. To use, dilute with water to make a very refreshing summer drink!

Using Chinese herbs on a regular basis is a simple but effective way of boosting energy levels and fighting fatigue.

In the language of Chinese medicine, energy-boosting herbs are called ‘Qi tonics’. These herbs provide deep, long term tonification to the whole body. They are not empty stimulants, and generally do not have an instant effect. However, taken for longer periods they can bring about profound and long lasting improvements in our overall energy levels and well-being.

We have all heard of ginseng – one of the most famous herbs in the world. It is a wonderful herb, and very highly prized across Asia. But in the West not so many people know the important differences in the types of ginseng, and what each one is used for – this often means that people take the wrong kind.

One of the main distinctions is between red and white ginseng. In each case the same root is used, but processing methods are different. The red ginseng is more heating and stimulating – it is ideal for people who are generally cold and sluggish, but not really suitable for people who are more warm or hot natured.

Other kinds of ginseng also have different natures – Siberian ginseng is another very heating and stimulating herb, similar to red ginseng, but American ginseng is more cooling and is a better choice for many people.

Other ‘Qi tonic’ herbs are used regularly in China as ingredients in cooking. Astragalus root, cordyceps muchrooms, Chinese yam, and Chinese dates (or ‘jujube’) are all used in this way. As well as contributing flavour to a dish they also impart their energy-boosting and health-giving properties. The ancient Chinese doctor Shen Nong said that regular use of herbs in this way would ‘make the body light, prevent senility and prolong life’.

All of these herbs are available in oriental super-markets, and can be easily used without any special training or culinary skill. Used regularly they can really help to improve overall health and well-being.

Please note, if you are taking prescription medication or are pregnant or breastfeeding you should check with your doctor or a qualified herbalist before taking any herbs.

To find out more about using herbs to improve your energy levels, have a look at my Boost Energy Levels programme.