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.

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!

In the Mediterranean, Fennel seed has traditionally been as popular as a medicinal herb as it has been as a cooking herb. It excels as a digestive and urinary tonic.

Acting on the digestive system it relieves flatulence, abdominal distention and dull pain. In Chinese terms it can be said to warm the middle and resolve dampness. It is ideal for use after or with a big, heavy, rich meal for this reason. In regard to the urinary system is is used for incontinence, difficult or irritated urination. It is also said to benefit the vision and regulated menstruation.

To use fennel seed, simply crush a teaspoon or so and pour on boiling water to make a tea. Keep it covered while it brews to keep in the volatile oils. Excellent as an after-dinner tea to support the digestion! It is also excellent used in cooking to improve the digestibility of food, especially with rich meals or fatty meats. In many parts of Pakistan and India roasted fennel seeds are consumed as an after-meal digestive and breath freshener.

Fennel seed has a distinctive anise-flavour and is brown or green in colour when fresh. For cooking, look for green seeds, which are fresher.

CAUTION: Not for use during pregnancy as fennel stimulates the uterus.

It should be no surprise that what we eat makes a massive difference to our energy levels. After all, food is our fuel. Using the knowledge and theories of Chinese Medicine, it is possible to determine the best energy-boosting foods for our own circumstances.

According to Chinese medicine, our day to day Qi energy is derived from the Qi of the foods we consume. We wouldn’t dream of putting the wrong kind of fuel into our cars, yet we regularly try to fuel ourselves with inappropriate foods. Our own Qi then suffers as a result of the poor quality Qi we consume, leaving us weak, tired, with poor immunity and at increased risk of degenerative diseases.

Fresh Organic Ingredients:

The more we process a food the more we damage its Qi. Extended storage also depletes the Qi of foods. It stands to reason that fresh, organic food has a stronger ‘life force’ than old, processed food. Additionally, there is little or no useful Qi in artificial additives, preservatives etc, and these substances can be harmful in themselves.

So, opting for unprocessed, fresh organic produce as much as possible will provide your body with far more nourishment than heavily processed, pre-packaged foods. This means cooking from scratch with natural ingredients as much as possible.

Protein:

Naturally, it is sensible to eat a wide range of different foods to ensure that you are getting all the nutrients you need. If you are vegetarian, make sure you are getting enough protein, as protein deficiency can leave you feeling very weak and tired. Good sources of protein include most beans, peas and nuts. Grains contain moderate levels of protein, with amaranth and quinoa having the most. Most seaweed contains high levels of protein, especially nori.

The micro-algaes chlorella and spirulina are exceptionally high in good quality protein – they are both classed as Qi and Blood tonics in Chinese medicine. They are available as powders or capsules from health food and supplement suppliers, and can be useful for anyone who is concerned about their protein intake.

If you eat meat, do not eat too much at once. Meat is a very strengthening, provided it can be digested, but too much in one go puts a big strain on the system. Small amounts can be used in stews, casseroles, soups or stir-fries.

Eat At The Right Time:

We can also help our digestion by always eating breakfast and not eating too much too late in the evening (the digestion is at its strongest between 7 and 11 am and at its weakest between 7 and 11 pm.) Eating breakfast gives us the energy we need for the start of the day, and stimulates the metabolism. A low sugar, carbohydrate rich breakfast such as porridge will keep your energy levels up through the morning.

The Qi tonics

Certain foods are known to be especially good at boosting energy levels – these are the Qi tonics. They include many kinds of meats, grains and root vegetables. For instance, Oats, Chicken, Carrot and Sweet potato are all very good energy-boosters. Which foods are most suitable depends on your exact symptoms – a Chinese Nutritionist will be able to help you with this.

Boost Your Energy Levels With The Chinese Health Arts

For more information about using nutrition and diet to strengthen energy levels, alongside the other Chinese health arts such as qi gong, acupressure and herbs, take a look at my Boosting Energy Levels programme