Chinese Hearty Herbal Soup for Luteal and Menstrual Phases
I love this saying in Chinese Medicine that goes;
‘a woman’s reproductive organs hangs off her digestion like a bell’ - Some Wise Chinese Medicine Guy
That is, what you eat is totally connected and can affect your cycle, a.k.a. your hormones, a.k.a. your LIFE.
I'm currently in my Luteal Phase, call me Queen McBloat-Bloat! I crave warm, hearty foods during this time, but when I cave to the crave, I'm often left feeling way too heavy. And then I don't get anything done because I'm too busy wallowing in a sickening heavy feeling. Bleh.
But alas! This herbal soup meets the hearty criteria and doesn't leave you feeling bloated. In fact, it eases bloat on anything else I eat on the same day too. Not all heroes wear capes.
This recipe is based off my Dad's Chinese Chicken Herbal Soup he used to make for my mum when she was getting crabby before and during her period. Pretty cute, amirite? I decided to veganise it.
If you're pregnant: consult a doctor - as some of these ingredients may need to be avoided!
INGREDIENTS AND THEIR HEALTH BENEFITS:
rich in vitamin A
Daikon Radish/Chinese Radish (I'm told you should avoid if pregnant - check with your doctor)
ease and aid digestion
high in vitamin C and potassium
reduce menstrual pain
Red Jujube Dates (Hong Zao):
improves ovarian health
removes breast milk toxins
Astragalus (Huang Qi):
improves overall strength
Codonopsis Root "Poor Man's Ginseng" (Dang Shen):
works in combination with Astragalus to tonify and enrich blood
Angelica Root (Dang Gui):
enrich blood circulation
Goji Berries (Gou Gi Zi):
stabilises blood sugar
improves depression, anxiety and sleep
maintain healthy estrogen levels
prevents vaginal infections and dryness
helps to tone, and smooth your skin and overall complexion because it's rich in phytonutrients
Balances cortisol levels
cleanses and detoxifies the body - in particular to help get rid of pimples
Removes excess water retention in body
250g Lotus Root (peeled, sliced thick)
650g Daikon Radish (peeled, roughly chopped)
1 thumb of Ginger (peeled)
1 Medium Carrot (peeled, roughly chopped)
70g Dried Shiitake Mushrooms (wash, then soaked Hot Water for 10 mins - include water in broth for flavour)
2.5L Filtered Water
Salt to taste
60g Red Jojoba Dates (Hong Zao):
1 stick Astragalus (Huang Qi):
1 stick Codonopsis Root (Dang Shen):
4-6 flakes of Angelica Root (Dang Gui):
60g Goji Berries (Gou Gi Zi):
20 g Korean Red Ginseng
1 seed Sterculia lynchnophora
5 sticks of Cordyceps
1. Put all ingredients into a large pot and cover with water (cold).
2. Bring all ingredients to the rollling boil and then turn the heat down.
3. Boil for 1-4 hours.
4. Add salt to taste before serving with plain rice.