Soup au Pistou Recipe

This soup is great for late spring/early summer. You can substitute vegetables based on whatever is seasonal at the time. You could also substitute other small white beans.

1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained

1/4 cup / 60 ml olive oil
4 medium onions, chopped
2 medium leeks, trimmed and chopped
4 stalks celery, chopped
12 cups / 3 liters water
1 28-ounce can, whole tomatoes, well drained, chopped
4 medium yellow potatoes, chopped
1 bouillon cube, optional
1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta
3 small zucchini, chopped
1/2 cup (a big handful) chard stems, finely chopped
2 teaspoons salt, or to taste

Pistou

1 tablespoon crushed garlic
scant 3/4 teaspoon fine grain sea salt
4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
1 tomato (from above), well chopped
1/4 cup / 60 ml extra-virgin olive oil
1 cup / 2 oz / 60 g grated aged Gruyere cheese

In your largest soup pot heat the oil, then add the onions, leeks, and celery. Saute for about 5 minutes, then stir in the soaked beans and 12 cups water. Bring to a boil, dial back to a simmer, then cook for about 15 minutes. Reserve one of the tomatoes for the pistou, then stir the remaining tomatoes into the pot, then the potatoes. Cook for another 15-20 minutes, or until the beans seem like they are nearly cooked. Add a bouillon cube if you like, then the pasta, and simmer for 5 minutes. Add the zucchini and the chard stems and cook for another 3 minutes. Stir in salt - perhaps less if you used a salty bouillon - essentially, you want to salt to taste. At this point the pasta should be cooked through, as well as all the beans and vegetables. For the soup to taste good, you really need to get the right amount of salt in it - just be mindful of this, and adjust if needed.

While the soup is cooking, you can make the pistou. I use a mortar and pestle, but you can use a food processor if you like. Pound the garlic with the salt into a paste. Add the basil a handful at a time and pound and grind until nearly smooth. Add the tomatoes, then gradually stir in the olive oil a bit at a time. Stir in the cheese, then chill until ready to use.

Ladle soup into bowls and top with a generous dollop of pistou.

Serves 8 - 12

from 101cookbooks.com

Breakfast Beverages

Let's talk about your breakfast beverage. For your morning beverage, choose a warm or room temperature beverage, nothing iced or frozen. A glass of room temperature or warm water (with a squeeze of lemon, optional) is recommended as your very first beverage of the day. This hydrates your body after a full night's sleep.

For those who enjoy their morning cup of coffee or black/green tea, a fair-trade organic coffee or tea is healthier for you and the environment. Add cream from grass-fed cows, coconut milk, or home-made nut milk. Sweeten with natural sugars such as a teaspoon of raw honey or a pinch of stevia.

Organic herbal teas are a great choice. For a wonderfully warming drink, make or buy a caffeine-free Chai spice blend. This is delicious with a spoon of canned coconut milk.

A cup of vegetable or bone broth makes a mineral-rich nutritious breakfast beverage. Add a small pinch of sea salt or a spoon of miso and sip on this energizing beverage.

In Chinese Medicine, we recommend not drinking cold milk or juice first thing in the morning. Slightly warm up your milk (even better to add some warming herbs such as cinnamon, cardamom or ginger). If you love your glass of orange juice, freshly squeeze the juice yourself, but even better would be to simply eat an orange. You will get your vitamins without all that concentrated sugar.

More Nourishing Breakfast Ideas

Here are some more great breakfast ideas:

• Toast made with fermented bread topped with grass-fed butter, coconut oil, coconut butter, or nut butter. Eat this with a side of pasture-raised eggs.
• Pasture-raised eggs cooked into an omelet or scrambled with seasonal vegetables such as onions, peppers, zucchini. Eat this with whole grains, cooked potato, baked sweet potato, sausage or toast.
• Beans and rice topped with melted raw cheese and freshly made salsa. Add an egg or sausage, optional.
• It's easy to make your own sausage patties. Just marinate freshly ground meat (organic, grass-fed chicken, turkey, pork or beef) in sausage spices like marjoram, garlic, onions, dried mustard, a dash of cayenne, fennel powder, etc. and cook into patties. For vegetarians, you can make sausage with tempeh which is a fermented soy (I do not recommend buying vegetarian breakfast patties, as they are full of processed and artificial ingredients.)

Non-Cook Breakfasts

Although I recommend cooked breakfasts year-round**, these non-cooked breakfasts can be eaten in the late Spring and Summer:

-Bring yogurt or cottage cheese to room temperature (we recommend most dairy not be cold, right from the refrigerator) when eating and top with seasonal cooked or fresh fruit and nuts.

-To make a smoothie, make sure the ingredients are at room temperature. Use whole ingredients like yogurt, kefir, nut milk, coconut oil, seasonal fresh fruit, etc. For added protection against allergies in the Spring, add Bee Pollen from a local farmer to your smoothie. This adds a slightly sweet flavor and can really support your respiratory system during allergy season. Make sure it's produced near where you live for the best benefits. I get mine at the Union Square Green Market and the Bee Pollen comes from the Hudson Valley.

Take on this healthy challenge to start your day with a home-prepared meal, and enjoy the benefits!

Click here for an article on the truth about Boxed Breakfast Cereal.

**These recommendations are for people with strong digestive systems. For people with chronic disease or compromised digestive systems, stick with cooked breakfasts and eat non-cooked breakfasts occasionally.

Nourishing Breakfasts

In Traditional Chinese Medicine, we strongly believe that food is healing. We have an opportunity three times a day to nourish ourselves with healing whole foods.

With such a focus on the convenience of food, many don't sit down for breakfast. Patients tell me that they grab a yogurt, a smoothie, or buy their breakfast at the coffee shop. They are eating on the run, at their desk at work, etc.

I encourage you to make time for your breakfast. Even if this means waking up a little earlier, studies show that those who eat breakfast, actually eat less during the day, which could lead to weight loss. In general when you eat a heartier breakfast, you have more stable energy levels throughout the day, feel more clear-minded and have better focus, and decrease those 3-4 PM sugar cravings.

In Chinese Medicine, we believe that it is especially important that the first meal of the day is a warm meal. It's not uncommon for my patients to have cold frozen smoothies or cold milk poured on boxed breakfast cereal for their breakfast. (Boxed breakfast cereal contains highly processed grains which I don't recommend. Instead I recommend to cook whole grains.)

I would like to challenge you to try something warm and nourishing! The following posts will include some healthy, warm breakfast ideas. Try these out and see which meals feel good in your body.

To start us off:

Cooked grains (like steel cut oats, quinoa, amaranth, millet or buckwheat) topped with cinnamon, seasonal cooked or fresh fruit, nuts, grass-fed butter or coconut oil. First soak your grains for 8 hours in water with a Tablespoon of yogurt, kefir, or lemon juice, drain, rinse well, add fresh water and cook. The grains will be easier to digest, more nutritious, and will cook up quickly. To save time, you might make a larger batch of cooked grains and simply heat up a serving in the morning.

Healing Foods to Boost Your Immune System

Continuing on the topic of seasonal allergies, let's look at some basic dietary shifts that can help alleviate seasonal allergies:

• Local, raw honey is a super-food that powerfully boosts the immune system because you are ingesting small amounts of local pollens. Local raw honey can be purchased at your neighborhood farmer's market. Start by eating a 1/4 teaspoon per day. Other immune-boosting foods include: mushrooms (especially shitake and maitake) and fermented foods (like sauerkraut, fermented pickles and other vegetables, kim chi, kombucha, kefir soda, whey soda, and other fermented foods).
• Eat quercitin-rich foods which naturally inhibit histamines. These include: garlic, red and yellow onions, apples (with the skin on), red grapes, green and black tea, and berries.

Winter: The Time To Nourish Your Kidneys

Here are some nutritional tips for Winter:

Water - The Kidneys are associated with the Water element. Drink ample water, at room temperature, throughout the day.

Kidney Shaped Foods - Black beans and kidney beans are excellent examples of kidney shaped foods that nourish and benefit Kidney Qi.

Blue and Black Foods - The colors blue and black correspond to the Water element of the Kidneys and are thought to strengthen the Water element. Include blueberries, blackberries, mulberry and black beans in your diet.

Seeds - Flax, pumpkin, sunflower and black sesame seeds relate to fertility and growth which is governed by Kidney Qi.

Nuts - Walnuts and chestnuts have been found to be especially effective for increasing Kidney Qi.

Vegetables - Dark, leafy green vegetables are the best choice for Kidney Qi. Other Kidney Qi boosting veggies include asparagus, cucumbers and celery.

Source: Qi Mail

Infertility and Celiac Disease

The New York Times has a great series of blog postings in the "Consults" section about Celiac Disease. Celiac Disease is becoming more common (perhaps as more people are getting tested) and can be a significant contributor to gastrointestinal issues and, more recently, is associated with infertility.

The most recent post answers the question: Can Foods Contribute to Infertility? Check out this post and others here.

6 Food Tips for Autoimmune Disorders

A class of plant chemicals known as bioflavinoids has been found to dramatically reduce inflammation and improve symptoms associated with autoimmune disorders. Here are some examples:

1. Tea: Both green and black tea contain the flavenoids, catechins and theaflavins, which are beneficial in autoimmune disease.
2. Apples: Apples, contain the flavanoid, quercetin that can reduce allergic reactions and decrease inflammation. Quercetin occurs naturally in certain foods, such as apples (with the skin on), berries, red grapes, red onions, capers, and black tea.
3. Carrots: Carotenoids are a family of plant pigments that include beta-carotene. A lack of carotenoids in the diet is thought to promote inflammation. Good sources of carotenoids include apricots, carrots, pumpkin, sweet potato, spinach, kale, butternut squash, and collard greens.
4. Ginger: Recent studies show that ginger reduces inflammation by inhibiting prostaglandin and suppresses the immune system's production of pro-inflammatory cytokines and chemokines, reducing disease severity in patients with rheumatoid arthritis.
5. Omega-3: Omega-3 essential fatty acids can counter the formation of chemicals that cause inflammation. Good natural sources include flaxseed oil and salmon.
6. Fiber: A healthy and active colon can decrease food sensitivity, which, in turn, can lighten the burden on your immune system. For maximum autoimmune health, increase the fiber in your diet.

Source: Qi Mail™

Nutrition for Fertility

Randine Lewis wrote a great book called "The Infertility Cure" which discusses the use of Traditional Chinese Medicine (TCM) for conception and a healthy pregnancy. The book is somewhat technical but also provides some great tips on how to prepare your body to conceive.

TCM recognizes food as a main source of energy for the body. Thus, nutrition plays a vital role in a woman's fertility. In particularly, it is important to nourish kidney energy, which is responsible for reproductive functioning. Here are some ways to nourish your kidney energy:

• Avoid ice-cold drinks, especially during menses. Cold has the effect of reducing blood flow, and we want lots of nutrient rich blood flowing to our uteruses!
• Eat lightly steamed veggies, rather than raw. Cooked foods tax our digestion less, so nutrients become more accessible to the body.
• Make the bulk of your diet come from organic plant sources (fruits & veggies).
• Limit caffeine and alcohol (some green tea is fine) which tend to be more toxic to our systems.
• Eliminate nicotine, which can make eggs resist fertilization.
• Avoid unnecessary medications and drugs, including over the counter medicines. Even non-steroidal anti-inflammatories (NSAIDs, like Alleve) can inhibit ovulation and antihistamines and decongestants can dry up cervical mucus, making it more difficult for the sperm to reach the egg.

For more information, check out Dr. Lewis's book, available here.

Healing Soups to Fight Colds/Flu

The weather is so temperamental and, with all these temperature ups and downs, many of my patients are coming in with colds and flu! Soups are a great way to prevent and treat seasonal illness. To read more, there is a great article in the Yoga Journal called Healing Soups.

Here is a great recipe for an immune boosting soup:

Immune Boosting Soup*

If you need an extra immune boost, the article recommends using 1/2 the total garlic you desire to the soup, and then adding the remaining 1/2 of the garlic (crushed) after the soup is cooked, along with the lemon juice.

4 cups mushroom or chicken broth

1 small yellow onion, chopped

4-10 garlic cloves (to taste, crushed and chopped)

1 carrot, grated

4-8 fresh shiitake mushrooms, sliced

1-3 tbsp. grated ginger root (to taste)

3 tbsp. chopped fresh parsley

1. Bring the broth, onion, garlic, carrot, mushrooms, and ginger root to a slow boil.
2. Reduce the heat and simmer on low, covered, for 15 minutes or until the vegetables are soft.
3. Remove from heat. Add the lemon juice, parsley and any remaining garlic. Cover and steep for 5 minutes.

* This recipe appeared in the December 2008 issue ofYoga Journal and was provided by Debra Brammer, N.D., associate clinical dean of naturopathic medicine at Bastyr Center for Natural Health.

Walnuts: A Great Fall Food

I’m glad to see the walnut getting its due attention In this recent New York Times article (which also includes a delicious recipe for Bulgarian Cucumber Soup With Walnuts!). In Traditional Chinese Medicine (TCM), walnuts have a multitude of health benefits. They tonify the kidneys which, according to TCM, are responsible for maintaining brain functioning. Walnuts strengthen muscles by nourishing the blood, relieve asthma by warming the lungs, aid in digestion and have sweet and warming properties, which means they are great for this season!

Nutritionally, walnuts provide a lot micronutrients: potassium, magnesium, phosphorus, iron, calcium, zinc, copper, vitamins B9, B6, E, A and substantial amounts of dietary fiber, which eases constipation. They are also full of essential fatty acids like linoleic and alpha-linolenic acid.

How to Eat More Walnuts: Freshly shelled walnuts taste great eaten raw or cooked. Add raw walnuts to salads. Chop them up small and eat with a baked apple or pear or add them to your baked goods – breads, muffins, and cookies. Roast them as an appetizer or add them to a grain dish – like rice, quinoa or pasta.

How to roast walnuts? Spread them onto a baking sheet and place them in the oven for a few minutes (until lightly brown).
To toast them, place them in a skillet with a little bit of oil.

Walnut oil is another way to get the essential fatty acids (but not the fiber). Walnut oil is wonderful in salad but does not react well to heating so it’s not recommended for cooking.

A Note About Storage
: Because of their high fat content, walnuts turn rancid quickly. Chopped or ground walnuts turn rancid more easily than walnuts in the shell. 
 If they are stored in a cool place in the shell, you can keep them for up to a year. 
If you prefer to buy them unshelled, store them in an airtight container, in a cool, dark place. You do not want to keep them for more than a month.

Miso Soup with Scallions

This past week, so many of my patients have come in sick! The temperatures dropped and then rose again - which is prime time for illness. So, I am reposting this great Miso Soup recipe. As soon as you feel run down, make this soup and throw in some extra ginger and scallions.

Miso Soup with Scallions, a very popular dish, is actually an ancient herbal remedy for colds. In 300 AD, Ge Hong, a famous herbalist, wrote about Miso Soup with Scallions in a book called, Bei ji zhou hou fang or Emergency Formulas to Keep Up One's Sleeve.

The soup is intended to be eaten at the onset of a cold when a person is just beginning to feel a headache, stuffy nose and a slight fever. So, the next time you feel a cold coming on, be sure to have your miso!

Miso Soup (Serves 4)

Ingredients:

* 6 cups water
* 3-4 Tablespoons Aka Miso or red soy bean paste (usually sold in the refrigerated section)
* 3-5 green onions stalks, chopped

Directions:

* Dissolve the miso in a little bit of boiling water (about 2 tsp.)
* Bring water to a boil in a saucepan and add the miso & scallions.
* Simmer for 5-10 minutes.
* Remove from heat top with green onions and serve.

Variations: you can add various other ingredients to make a more substantial soup, such as tofu, seaweed, fresh mushrooms, cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin slices of fresh ginger.

Picking the Best Summer Fruit

I don't know about you, but I hate it when I buy a beautiful piece of fruit from the market, only to bite into it and want to spit it right back out. When a fruit is too ripe or not ripe enough, it's a major bummer.

On their Healthy Bites blog, Self magazine staffers offer a guide to choosing the best summer fruits:

Apricots: Plump, pretty firm, velvety skin, even in color with a deep yellow, pinkish hue. Store in fridge.

Peaches: Fragrant, pretty firm, no brown spots. You can ripen underipe peaches in a paper bag for a few days.

Plums: Firm (with a slight given whe you press it), plump, heavy, no brown spots, which means it's been sunburned. You can refrigerate a few days to keep.

Mangoes: Yield slightly to gentle pressure, fragrant, yellow skin blushed with red.

Watermelon: Hard rind that's dull (not shiny), symmetrical (no flat sides). Slap the side of the melon--if you hear a hollow thump, it's a sign it's probably ripe.

Cantaloupe: Sweet scent (but not too strong), deep, thick thump when slapped, heavy.

Tomatoes: Firm (with a slight give when you press it), free from blemishes, and heavy. Don't refrigerate--cold temps kill the flavor.

Foods to Promote Male Fertility

While countless magazines, newspapers, blogs and other media are littered with information on how women can watch their diet to stay healthy to protect and enhance their fertility, the male factor also plays a big role.

Men can promote fertility and increase sperm count by nourishing their jing, the essence of life, which is fundamental in fertility.

One of the easiest ways to strengthen jing is through diet. Men seeking to do this should make sure to eat nutrient-dense foods and consume plenty of the following:

eggs (birds and fish)
animal organs like kidney
oysters
seeds
nuts
seaweeds
algae
artichoke leaf
nettles, oats, raw milk

It is also important to get adequate amounts of certain nutrients, including:

folic acid, found in oranges, dark leafy greens like spinach and kale and broccoli
zinc, found in meat and beans
vitamin D and calcium, mostly in dairy products

Getting enough sleep and exercise are also important. Stress can be a big factor in infertility, and rest and a good workout are great ways to relieve both.

For more information on how acupuncture and Chinese medicine can also enhance fertility, visit Five Seasons Healing online.

Festive Summer Cocktails

Happy Fourth of July, everyone! I hope you're all having a beautiful day.

A lot of people like to include a little alcohol in their summer celebrations. When enjoyed in moderation, an occasional drink can help promote heart health—especially fitting, as the season of summer is associated with the heart.

On Everyday Health, a Chinese medicine blog I follow, author Vien-Phuong Nini Mai posted about infusing your drink with herbs.

Why not try their suggestion of mint, ginger, and gogi berries?

Cheers!

Mindful Eating

In our go-go-go world, it's so hard to find time to sit down and enjoy a meal, appreciating the way the food we eat nourishes our bodies. This leaves many of us out of touch with our sense of hunger, not to mention with the pleasure of eating. It's hard to derive much joy from wolfing down a candy bar on the way to the subway.

According to an article published in the June Environmental Nutrition newsletter, in a 2008 General Mills online hunger and eating survey that included 1,049 men and women aged 18 and over, only 6% indicated that they almost always notice physical hunger such as a growling stomach before they eat.

When subjects were asked how often they multi-task (driving, walking, working, watching TV, shopping online, etc.) while eating, only 3% reported never. Only 34% of participants indicated that they decide a meal or snack is over when they feel full.

There is a very popular meditation about mindfully eating a raisin, taking a long time to focus on the texture and the flavor and the feel of it in the mouth. Many practitioners use it in treatment for overeating, but it's a great exercise for anyone who feels that they need help focusing.

Not that you have to take a full minute to ponder every single bite of your food, but try slowing down and allowing yourself to sit down and practice mindful eating. Listen to your body's signals that tell you when you're hungry and when you're full. Eating well balanced meals at regular intervals will help keep your energy levels up, along with your mood. It may seem hard at first to fit healthy eating into your schedule, but once you realize how great you feel when you honor your body and its needs, it will seem easy.

A few helpful hints:

*Plan ahead–Pack snacks like fresh, seasonal fruits so you have healthy food to keep you going if hunger strikes.
*Carry a bottle of water with you. Dehydration makes your mind cloudy, making it hard to hear the messages your body is sending you. It will also keep you from reaching for sugary soft drinks.
*Don't skip meals. It messes with your metabolism and makes you more likely to give in to the allure of vending machines and the pastry display at Starbucks.
*Remind yourself whenever you feel overwhelmed or stressed out that you don't have to be multi-tasking all the time. Eating a meal is important in and of itself. While it may be easy to forget, taking care of yourself is a priority!


For more information about seasonal foods and flavors and healthy eating, visit Five Seasons Healing online.

Great Article on Urban Gardening

In this morning's New York Times, there was a great article about urban gardening.

While city dwellers have been growing tomatoes and herbs in little planters for years, there has been a recent increase in home-grown fruits and vegetables.

Though tax incentives have been a motivation for some, but it runs much deeper for many. Paula Crossfield, the managing editor of Civil Eats blog about sustainable agriculture, considers the 400-square-foot garden on her Lower East Side roof to be an extension of her work. “Growing my own food helps me understand better what I write about: how food gets to our table, the difficulties it entails.”

“The bottom line,” she said, “is that I harbor a secret desire to be a farmer, and my way of doing that is to use what I have, which is a roof.”

If you've been thinking about starting a garden, why not do it this summer? With the solstice coming up, there's no bette time.

For more info on what foods are in season, visit Five Seasons Healing online.

Photo courtesy of nytimes.com

No-Cook Tomato Watermelon Soup

It might be rainy in New York this Friday, but the sun is coming back this weekend, along with warmer temperatures. Who wants to slave over a hot stove when it's nice outside?

The current issue of Self features a bunch of no-cook recipes that sound delicious. This Tomato-Watermelon Soup includes some of the best parts of a watermelon-and-feta salad I love, with an added twist. From a Chinese medicine standpoint, cooling foods are especially important in the hot weather to regulate heat in the body. This photo from the magazine's website makes me want to run to the farmer's market to buy all the ingredients!

To make this soup, you need:

2 cups cubed watermelon (about a 2 1/2-lb piece)
2 tomatoes (about 1/2 lb), quartered
2 tablespoons unsalted almonds, ground
1/2 shallot, quartered
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar
1 teaspoon olive oil
2 tablespoons feta, crumbled
1 tablespoon black olives, pitted and chopped
2 teaspoons fresh mint

Directions:

Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives and mint.

Have a lovely weekend!

For more information about about Diet and Nutrition, check out the Five Seasons website!

Sharon

Treating Moodiness and Anxiety the Natural Way

Despite the bright, hopeful energy of springtime, many people may find themselves suffering from moodiness, frustration, and anxiety, as these feelings are tied to the health of the liver qi, the system associated with this season. Because of our renewed sense of energy and eagerness to push forward, many of us may notice our limitations that much more, making it difficult to accept that change is gradual and that we are constantly in transition.

Another factor is stress—a lot of us are even more stressed out than we realize! While everyone gets irritated or moody once in a while, but sometimes these emotions can evolve into more serious conditions like anxiety and depression. They can also feed into other health issues such as digestive problems, a weakened immune system, and trouble sleeping.

In the west, many doctors and patients are quick to turn to anti-depressants and other drugs to help combat these conditions.

In traditional Chinese medicine, however, the underlying cause of emotional issues is addressed. The liver is responsible for the smooth flow of qi throughout the body and for balancing our emotions. When the liver’s function of moving qi is disrupted, qi can become stuck, or stagnated.

As stagnation of liver qi is one of the main causes of disharmony reflected in anger, irritability, and frustration, we can improve our health by moving our qi.

Acupuncture is an excellent way to relieve liver qi stagnation. Marie and I see patients all the time with this condition at Five Seasons. To treat irritability and moodiness associated with liver qi stagnation, we focus on moving the qi and supporting the liver and spleen organ systems with acupuncture, lifestyle and dietary recommendations and perhaps an herbal formula, if appropriate.

There are other things you can do to get your qi moving.

Stretch. According to Chinese medicine, the liver stores blood during periods of rest and then releases it to the tendons in times of activity, which maintains tendon health and flexibility. Make a habit out of a morning stretch and try yoga or tai qi.

Waterfall Pose. This yoga pose, also called Viparita Karani, is incredibly relaxing. Lie down on your back with your legs up against a wall. Hang out in this pose anywhere from 5 to 15 minutes. Here is a step-by-step explanation of the pose:
...

Eye Exercises. The liver is said to open into the eyes. Although all the organs have some connection to the health of the eyes, the liver is connected to proper eye function. Remember to take breaks when looking at a computer monitor for long periods of time and do eye exercises.

Eat Green. The color green is associated with the liver. Eating young plants like fresh, leafy greens and sprouts can improve the liver’s overall functions and aid in the movement of qi.
Some other good foods to eat to move your liver qi include celery, cabbage, mustard greens, scallions, beets, peaches and miso soup. Mild spices like ginger, rosemary, and basil can work well too.

Try Something Sour. Foods and drinks with sour tastes are thought to stimulate the liver qi. One of the simplest ways to incorporate this flavor into your diet is to put lemon slices in your drinking water. You can also use vinegar and olive oil for salad dressing and garnish sandwiches with a slice of dill pickle.

Sip Milk Thistle Tea. Milk thistle helps protect liver cells from toxins and encourages the liver to cleanse itself of damaging substances, such as alcohol, medications, pesticides, environmental toxins, and even heavy metals such as mercury.
Peppermint tea is also helpful.

Limit junk foods, processed foods, and dairy. These foods can clog up your system, so it’s best to avoid them if you are concerned about stagnant qi.

Get Outside! Outside air helps liver qi flow. If you have been feeling irritable, try going for a walk or bike ride.

Consider Herbs. Xiang fu, chuan lian zi, he huan pi, he huan hua, and qing pi are all herbs that move liver qi.

Get Acupuncture Treatments. Acupuncture and traditional Chinese medicine can help improve the overall health of your liver as well as treat stress, anger and frustration. Regular treatments can tonify the inner organ systems and can correct minor annoyances before they become more serious problems.