Recipes

Special postpartum herbal soups and stews are nutrient-dense, easily digested and assimilated foods. They are used in traditional cultures around the world to help women with postpartum healing; to recover their energy stores, increase milk production, balance their hormones, and prepare for the full-time job of taking care of their newborn. Included recipe for mildly sweet pork and herb soup is perfect for the second week after birth when there is a focus on gently building Qi and Blood, nourishing Jing-essence, strengthening the Spleen, and restoring and holding the organs in their proper place.

Adzuki (sometimes spelled aduki) beans are the Chinese herb Chi xiao dou: sweet, sour and neutral to slightly cold, they drain dampness and heat from the body. When balanced with warming vegetables and spices, Chi xiao dou prevents the curry from being overly warming and helps the body drain excessive dampness, something commonly needed as we transition from winter to spring.

Cozy teas made with Pang Da Hai seeds and raw honey are a simple way to support your lungs and respiratory system. Pang Da Hai seeds open the Lungs and simultaneously clear phlegm and protect Lung fluids.

This delicious sauce is a great twist on the old Thanksgiving favorite. Shan Zha/Hawthorn fruit blends well with cranberries both in color and in taste, and is a great addition to prevent potential food stagnation arising from the heavy meal. Shan Zha’s strong ability to resolve food stagnation will enable your guests to more easily digest the big Thanksgiving meal and be ready for dessert!

A light yet earthy soup for nourishing and moistening the Lungs as the seasons change, Bei Sha Shen (glehniae root) combines here with Yu Zhu (Solomon’s seal root) and Bai Mu Er (tremella fungus) to support both Lung and Stomach Yin.

Recently, one of our staff who is a homebrewer, and another who is our chief herbalist collaborated on a brewing experiment using Chinese herbs. After much discussion and some decoction sampling, we decided on a 3-ingredient simple Qi & Yin tonic formula. Sheng Mai San seemed appropriate both for its tonifying action and because we hoped would give the beer a lovely rose color from the Wu Wei Zi.

Mushrooms and fungus are well-known for having health benefits, and the cloud ear fungus (yun mu er) is no exception. Used in cooking since the 6th century, this ingredient benefits healthy blood circulation and tonifies yin with both cooling and moistening properties.

Many Chinese herbs come from plants traditionally used for their brilliant dyes. We wondered if they could be used to color Easter eggs because that's the kind of herb nerds we are at Mayway. See what happened...

Bitter melon stir fried with eggs is a very simple, common Chinese therapeutic food dish. In terms of its TCM functions, Ku Gua/Mormodica charantia/bitter melon clears heat, brightens the eyes, detoxifies, and alleviates thirst. Eggs, always a symbol of spring's rebirth, are a superb source of complete and easily-digestible protein, essential fatty acids and a large array of nutrients. Combined with bitter melon's ability to clear heat and heat-toxins, the eggs' ability to nourish Yin and Blood creates a dynamic clearing/nourishing combination.

The first known mention of herbal tonic wine is from the Wu Shi Er Bing Fang (Prescriptions for 52 Ailments), which was unearthed at Ma Wang Dui tomb, an archaeological site located in Changsha, China. It is believed to have been written around 200 BC, although the prescriptions are thought to be much older.