|HOME REMEDIES FOR LIVER TROUBLES, INCLUDING
FEET AND LEGS SWELLING
1. LIVER TEA
2 parts unroasted buckwheat groats
2 parts sprouts (mung bean, alfalfa, soy, or any)
1 part Shiitake Mushroom, dried and soaked
1 part Daikon
2 parts Daikon Greens (or Turnip Greens, Radish Greens, or big greens)
1 part Scallion
Chop all vegetables, and combine in a large pot. Add 5 times the total
volume of water. Bring to a boil, lower the flame, and simmer for
about 30 minutes. Strain and drink the tea.
2. GREENS JUICE
2 parts Daikon Greens
1 part Cabbage
1 part Scallion
2 parts Big Leafy Greens
Juice the greens. The best way is to very finely chop them, mash by
hand in a suribachi, and then squeeze out the juice. Then simmer the
juice for 2 to 3 minutes. Add a few drops of lemon juice or tangerine
juice. Drink as is.
Alternatively, 2/3 part of the Greens Juice can be mixed with 1/3
part of apple juice or apple cider.
3. SOUR GREENS APPLE SAUCE
Peel and grate a sour green apple (Granny Smith). Put in a small saucepan.
Add a small amount of water, and simmer for about 2 minutes.
4. APPLE CIDER WITH TANGERINE JUICE OR LEMON JUICE
Squeeze juice from tangerine or lemon into a small cup of cool apple
5. STEAMED GREENS WITH LEMON JUICE
Steam any chopped Big Leafy Greens with a high steam for about 3 to
4 minutes. Remove from steamer and place in a serving dish. Squeeze
on several drops of lemon juice.
6. GREEN MAGMA
May be considered a supplement for some occasions.
7. AMASAKE WITH LEMON JUICE OR TANGERINE JUICE
Squeeze juice from a lemon or tangerine into a small cup of cool Amasake,
8. UMEBOSHI VINEGAR OR BROWN RICE VINEGAR
Use only a small amount sometimes. Excess will cause tightness.
9. SWEET & SOUR TASTE
Generally, replace sweets with sweet & sour taste for liver disorder.
10. HOT WATER BOTTLES UNDER FEET
For cases of swelling feet or legs, avoid hot water bottles, which
can increase swelling. Rather, do a hot wet towel scrub.
NOTE: Case by case, proportions become different, as does the cooking
time. Causes may include excess use of tahini, miso, bread, sweets,
and other heavy foods.
To make the blood strong and to relieve some hot flashes.
Lotus root, fresh or dried and soaked - Optional
Sesame oil Optional
Sweet Winter Squash
Sweet Young White Miso
Dark Aged Barley Miso
1. Chop very finely equal amounts of burdock root, carrot, and lotus
root (if using lotus root).
2. Lightly brush sesame oil in the bottom of a pan (or add a small
amount of water if not using oil), and heat on a medium high flame.
3. When oil or water is hot, sauté the burdock for 2 to 3 minutes.
You may add a pinch of salt.
4. Layer the lotus root (optional) and carrots on top of the burdock.
5. Cover all vegetables with spring water. Bring to a boil. Lower
the flame, cover, and simmer for 30 to 40 minutes (until all vegetables
are very soft). You may need to add water from time to time.
6. Add very finely chopped onion and sweet winter squash, and cook
further until the onion and the squash become very soft.
7. Mix the two kinds of miso 50/50 and dilute some in the soup broth.
8. Slowly add enough of the miso for a nice taste, gently stir, and
simmer for another 5 minutes.
9. This strengthening soup should be like a hearty stew.
3 piece of kombu
3 4 dried shiitakes, soaked and sliced
kabocha squash, cut in large pieces
carrots, cut in large pieces
daikon, cut in large pieces
burdock, cut in matchsticks
chinese or napa cabbage, cut in large pieces
udon noodles or other pasts, precooked
OTHER OPTIONAL INGREDIENTS:
taro potato, cut in large pieces
jinenjo root, cut in large pieces
lotus root, thinly sliced
leeks, cut in large pieces
cabbage, cut in large pieces
fresh tofu, or dried tofu that has been soaked and cut
tempeh, cut in large pieces
1. In a large nabe pot, place the kombu, the shiitake, and the root
and round vegetables. Cover the vegetables with water.
2. Bring to a boil, lower the flame. Cover and cook for 20 to 30 minutes
or until the vegetables are soft.
3. Add the noodles and green leafy vegetables. Cook 3 5 minutes.
4. Dilute miso with some of the broth and add to the dish together
with the scallions. Simmer for 3 minutes before serving.
NOTE: If you are using mushrooms, tempeh or dried tofu, add them at
the beginning. If you are using fresh tofu, sprouts or mochi, add
them together with the leafy greens, toward the end.