JazZen Posted April 16, 2010 (edited) I just finished a retreat with Sifu Jenny and there were many recipes and teaching on food. I would like to share one of them: Five Elements Vegetable Soup Also read more of her posts on Facebook: Sifu Jenny Group "Five-Element Diet was invented by Dr. Tateishi Kazu, an expert in cytology in Japan. He first suffered from cancer of the duodenum and spreading. Although his stomach was removed, the cancer cells already had spread to his lungs. To fight for his life, he researched, studied, and tested over 1,500 types of herbs and plants. Finally, he discovered the right combination of ingredients and formulated a unique healing soup—Five-Element Vegetable Soup—with its own molecular powers. Align Five-Element Diet With Your Body In fact, this soup is based on the principle of Chinese Five Elements, the harmonizing balance of the forces “Yin” (the energy being accumulated, assimilated and stored for later use) and “Yang” (the energy being expended in order to create a manifest action), supplemented by the theory of acid and alkaline diet. In short, balance is the key to health as opposed to the imbalance that leads to illnesses. The theory of Five Elements has long existed in China. It suggests that foods, seasons, human organs, and state of minds all connect with each other. To elaborate, the Five Elements in our environment (metal, wood, water, fire, earth) correspond to different aspects of the natural world and the body. For instance, wood corresponds to spring and wind in the natural world and to the liver, gall bladder, eyes, and tendons in the body. And for foods, bitter taste corresponds to heart, sourness corresponds to livers, sweetness corresponds to stomach and spleen, saltiness corresponds to kidneys and bladder. We need to adjust and balance their intake subject to our body conditions to retain healthy. The specific vegetables that Dr. Kazu used are based on the individual color essence of the five elements: daikon/radish of white (metal), daikon/radish leaves of green (wood), dried black mushroom of black (water), carrot of red (fire), and burdock of yellow (earth), which also relate to the corresponding internal organs: lungs, heart, kidneys, liver, and spleen. All in a natural form, these vegetables are rich in amino acids, calcium, chlorophyll, iron, and phosphorous. After all, plants grow in an active and vibrant environment in a balanced soil, which make them an excellent source of health supplements and even natural remedies for diseases." Source: http://www.chinesefoodhealth.com/tag/five-element-vegetable-soup/ Edited April 16, 2010 by JazZen 1 Share this post Link to post Share on other sites
gendao Posted April 16, 2010 (edited) I just finished a retreat with Sifu Jenny FB Group and there were many recipes and teaching on food. I would like to share one of them: Five Elements Vegetable Soup "Five-Element Diet was invented by Dr. Tateishi Kazu, an expert in cytology in Japan. He first suffered from cancer of the duodenum and spreading. Although his stomach was removed, the cancer cells already had spread to his lungs. To fight for his life, he researched, studied, and tested over 1,500 types of herbs and plants. Finally, he discovered the right combination of ingredients and formulated a unique healing soupFive-Element Vegetable Soupwith its own molecular powers. Align Five-Element Diet With Your Body In fact, this soup is based on the principle of Chinese Five Elements, the harmonizing balance of the forces Yin (the energy being accumulated, assimilated and stored for later use) and Yang (the energy being expended in order to create a manifest action), supplemented by the theory of acid and alkaline diet. In short, balance is the key to health as opposed to the imbalance that leads to illnesses. The theory of Five Elements has long existed in China. It suggests that foods, seasons, human organs, and state of minds all connect with each other. To elaborate, the Five Elements in our environment (metal, wood, water, fire, earth) correspond to different aspects of the natural world and the body. For instance, wood corresponds to spring and wind in the natural world and to the liver, gall bladder, eyes, and tendons in the body. And for foods, bitter taste corresponds to heart, sourness corresponds to livers, sweetness corresponds to stomach and spleen, saltiness corresponds to kidneys and bladder. We need to adjust and balance their intake subject to our body conditions to retain healthy. The specific vegetables that Dr. Kazu used are based on the individual color essence of the five elements: daikon/radish of white (metal), daikon/radish leaves of green (wood), dried black mushroom of black (water), carrot of red (fire), and burdock of yellow (earth), which also relate to the corresponding internal organs: lungs, heart, kidneys, liver, and spleen. All in a natural form, these vegetables are rich in amino acids, calcium, chlorophyll, iron, and phosphorous. After all, plants grow in an active and vibrant environment in a balanced soil, which make them an excellent source of health supplements and even natural remedies for diseases." Source: http://www.chinesefoodhealth.com/tag/five-element-vegetable-soup/ Great tip, thanks! I'd love to keep hearing more of Jenny's tips! Norm Than has his own recipe for promoting health & anti-aging longevity loosely based upon the 3 Taoist Treasures: "Jing" Phase - herbs, fasting & detoxing "Qi' Phase - qigong (awakening the qi, facial exercises & his own brand of qigong using constant yi to eventually open the microcosmic orbit) "Shen" Phase - meditation (while sitting like an Egyptian or in seiza with hands at dantian) Edited April 16, 2010 by vortex Share this post Link to post Share on other sites
JazZen Posted April 16, 2010 Hi do you know how to make the soup what kind of base or broth? TX Cloudhand I checked with Sifu for you: No broth or base - the vegetables will make the broth. No proteins or other vegetables - this is formula for the soup, so all needed combination are already there. Anything you wish to take can be extra on the side. 1 Share this post Link to post Share on other sites
三江源 Posted April 17, 2010 I was looking for the recipe, here is one I found from: http://www.annieappl...alremforfr.html Dr. Tateishi Kazu's father and brother both died of cancer. And then he found himself suffering from cancer of the duodenum and spreading. His stomach was removed, but the cancer cells had spread to his lungs. He resolved to fight for his life. He researched, studied and tested over 1,500 types of herbs and plants. Eventually he discovered the right combination of ingredients and formulated a unique healing vegetable soup and brown rice tea with its own molecular powder. The vegetables are rich in green chlorophyll, amino acids, iron, phosphorous, calcium, all in a natural form. He based his soup on the priniciples of Five Element theory, the harmonizing balance of the forces of yin and yang, acid and alkaline that engenders health as opposed to the imbalance, which leads to disease. This is a remedy for all age groups. When the soup is ingested, it produces thirty different elements for fighting disease. Within three days, it can stop the growth of cancer cells. Even for some last-stage cancer patients, it can lead to 100% remission. Patients who have subsisted on feeding tubes for nourishment, when given the soup, after two days regained their strength. Over 10,000 last-stage cancer patients have used this remedy. 99% are alive and able to return to work. Vegetable Soup Recipe (two day's quantity) 16 ounces white daikon 8 to 10 ounces white daikon greens 8 to 10 ounces carrot 8 ounces burdock root 3 to 5 fresh Shitake mushrooms sun-dried. If not sun-dried, expose dried mushrooms to sun again. Don't Peel Anything Fill a pot with three times the quantity of water as the vegetables. When it comes to a boil, reduce the flame and simmer for two hours. Strain and drink. wow. thanks for posting this, and thanks to you Jazz, too. Share this post Link to post Share on other sites
