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Miriam Lee's Bean Soup Anticancer Food, Bone Marrow Broth For Building Strength And Immunity, Mung Bean Broth For Hypertension Dr. Miriam Lee is one of the greatest and most renowned acupuncturists in the United States. She is rightly revered as the mother of acupuncture in California because of her heroic, pioneering efforts in effecting the first legislation in the US legalizing the practice of acupuncture in California. To accomplish this, she was willing to go through the process of legal harassment and even being briefly incarcerated for practicing acupuncture at a time when it was illegal. Eventually during the governorship of Jerry Brown, acupuncture was made legal in 1976 in California. Since that time it is legal in all of the 50 states but it all started with California and Dr. Miriam Lee. Miriam Lee was a close friend and support of my teacher, Dr Andrew Wu, in San Jose, CA. I was fortunate to meet Dr Lee many times as Dr Wu and Dr Lee discussed difficult cases in our clinic. Miriam was famous for using a special set of acupuncture points based on the work of one of her teachers, Dr. Tang known as the "Tang Points" also practiced by Dr Wu and myself.
Miriam Lee's Bean Soup for Cancer Contents and Measurements: Brown rice 10 tblsp One tablespoon each of the following; Black beans Pinto Beans Azuki Beans Mung Beans Soya beans Split peas Corn /cornmeal Barley Millet Buckwheat Oats Peanuts (nip removed) Pine Nuts Chinese Herbs: Add 12 grams of each of the following: Qian-shi (Euryale seed), Mai Men Dong (Ophiopogon root), Bai Guo (Ginkgo seed) with the skin removed, Bai He (Tiger lily bulb), Lian Zi (Lotus seed), Shan yao (Dioscorea batatas), Fu Ling (poria cocos).
Preparation: Simmer the entire contents in 18 cups of water. As soon as it comes to boil, reduce heat and simmer for another 2 hours. (Do not use too high a flame as this will destroy the nutrients.) Consume over a period of 3 days. Keep unused portion in the freezer. Continue this food therapy for many months. Eat 2-3 bowls every day. The next recipe is one of the best tonic broths for people with multiple deficiencies. It is one of the best treatments for weak and anemic conditions. I usually recommend cooking 9 grams of astragalus root, 3 to 4 grams of dang quai, 9 grams of codonopsis root and 9 red jujube dates with the broth to enhance its effects.
MIRIAM LEE'S BONE MARROW BROTH For general weakness, lowered immune system and anemia Ingredients: Organic Pork Ribs Rice Vinegar Fresh Ginger Bean Sprouts Boil 2 pounds organic pork spare ribs in water with 2‑3 TBS. rice vinegar for several hours. At the beginning of boiling, skim off the gray foam. Add about 6 two inch pieces of fresh ginger to neutralize the meat toxins. After 2 hours let broth cool down and then skim the fat off the top. Add more water. Then begin boiling again with 2 pounds of soy bean sprouts (the long ones from Chinese market) for 2 more hours. Remove bones and fat when cool. Freeze in small containers. Add herbs if desired. This can be used as soup stock. Drink 2 bowls a day.
Mung Bean Soup For hypertension Ingredients; Green Mung Beans Miriam would routinely sell patient's with hypertension a pound of green mung beans. These are a famous heat-clearing, detoxifying and acid neutralizing food in both China and India. Miriam would recommend that a patent pour a cup of boiling water over two or three tablespoons of mung beans in the morning. Cover a let steep for 20 to 30 minutes. Drink the broth and save the beans. Repeat this process mid day and evening using the beans that are saved from each preparation. In the evening, one should also eat the beans.
presented by Ed Kasper L.Ac, Acupuncturist & Medicinal Herbalist 417 Laurent St. Santa Cruz, CA 95060
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