Southwest Austin and Blanco Acupuncture

Food as Medicine, Cooking with Chinese Medicinal Herbs

I fed a friend a bowl of my soup that I cooked with Chinese Medicinal Herbs, a concept called Food as Medicine.

“Wow! What is in this??” he asked.

I told him how I used Chinese Medicinal Herbs to make a hearty chicken broth.  In Food as Medicine I search for herbs that will support my constitution. Being a licensed acupuncturist I simply go to the local acupuncture school herbal pharmacy to pick out my Chinese Medicinal Herbs. I love standing in front of the many jars selecting my recipe.

Food as Medicine makes my meal count! Ditch the quick meal and go for the slow cooker! Not only does it taste good, but it nourishes your Essence and Blood. Our ‘Essence’ is a Traditional Chinese Medicine concept. Essence is our life force. Think of it as your constitution. The older we get, we lose Essence. The Kidneys are the organ interrelated to Essence and the bones are as well. This is why it is important to cook with bones. Winter is the season of the Kidneys. Get it? Winter equals Kidneys, Essence and bones.

The Chinese Medicinal Herbs I used for my Food as Medicine broth were: Bai Shao (Peony root), Huang Qi (Astragulas) , Dang Gui (Angelica), Ren Shen (Ginseng), Gan Cao (Licorce root), Da Zao (Jujube Fruit), Sheng Jiang (Ginger) and Gui Zhi (cinnamon root).


1/2 whole pasture raised chicken

1 onion




I did not follow a recipe! I got out my crock pot and threw in all the ingredients, including the herbs and then added water. I slow cooked it until the chicken was done. I strained the broth out using it to saute my vegetable for my lunches and dinner. The rest of the broth I used to make a wonderful lentil soup which I added collard greens. I can’t wait to pick up another chicken for my next batch!

So how do you get the herbs? These herbs needs to be prescribed so make an acupuncture appointment or an herbal consultation.



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