In TCM, root vegetables are known for their Qi-replenishing, spleen-strengthening functions. This recipe uses a combination of three root vegetables: beet, daikon radish, and carrot. Nothing is wasted; a savory coconut sauce is made from the green root tops and creamy coconut milk. It brings everything together into a light yet nourishing dish.
TCM Energetics: sweet, slightly cooling, neutral
Organ-Meridian Affinity: Heart, Small Intestine, Large Intestine, Liver
TCM Functions: benefits the spleen and removes food stagnation; organizes Qi and help with urination; cools heat and detoxifies the liver; tonifies blood
Daikon Radish 白萝卜
TCM Energetics: aromatic, sweet, cooling
Organ-Meridian Affinity: Lung, Stomach
TCM Functions: benefits the spleen and removes food stagnation; removes excessive phlegm in the throat; nourishes blood
TCM Energetics: sweet, neutral
Organ-Meridian: Lung, Spleen, Liver
TCM Functions: benefits liver and eyes; strengthens spleen; moistens dry skin; helps descend Qi for better digestion and respiratory health
Formulated with natural ingredients like hibiscus, carrot, radish, mountain pepper berry, beet, and more!
This serum has a huge list of benefits: it optimizes tissue function, builds collagen, boosts skin repair and regeneration, reduces free radical damage, decongests pores, clears acne, evens skin-tone, lessens hyper-pigmentation, strengthens capillaries, and reduces inflammation and the appearance of wrinkles.
This recipe works to strengthen the spleen and hydrate our upper burner (part of the San Jiao organ), both crucial for our skin health. A healthy spleen is able to defend our body from excess and obstructing dampness, which can cause acne, oily face and skin, skin rash, puffy face and eyes, indigestion, and more. On the other hand, a hydrated upper burner can protect us against dryness, irritation, and skin itchiness.
Enjoy this recipe and Linné Botanicals' beautiful products!
Spleen-Strengthening Root Vegetable Stir-fry with Coconut Dressing
1-2 small carrots
1/2 daikon radish
2 stems of fresh dill
Tops of the root vegetables (if your vegetables don't come with their tops, use fresh parsley and basil).
2 tsp olive oil
1/3 cup of coconut milk
Sea salt, to taste
Ground black pepper, to taste
1 tbsp lemon juice
1 tbsp nutritional yeast
Peel all three roots and slice them thinly with a mandolin. Keep the green tops if there are any.
Chop the tops of the root vegetables and the dill.
In a pan, heat olive oil. Add in chopped green tops and dill and coconut milk. Stir.
Season with salt and pepper.
Squeeze in lemon juice and nutritional yeast. Taste and adjust. Let cook for 1-2 minutes.
Strain the solids and keep the coconut sauce in a separate bowl.
In a pan, add olive oil, sliced root vegetables, and dill. Saute for 4-5 minutes. Season slightly.
Plate the roots and drizzel with coconut dressing to enjoy!