Autumn Huang Qi Hotpot – Metro Health & Medicine

This simple, Autumn Huang Qi Hotpot can be made as a soup or chowder-type casserole dish and can transition the body through the Autumn to winter seasons. Also It’s Paleo, Vegetarian and Vegan friendly.

Season: Autumn, Winter

Flavours: Sweet

Element: EARTH

Purpose: Nourish the Spleen and Stomach,

Can be modified for Liver Energy (Qi) Stagnation, Dampness and Blood Deficency (xu).

Cooking style: slow cooking – moistening.

Prep Time: 15-20mins

Cooking Time: 3 to 8 hours in slow cooker.

The Sweet herb of Huang Qi (Astragalus) is a tonic to the Earth Element – the Spleen and Stomach Organs. Huang Qi helps repair of skin, and can assist with dry skin repair that is typical of Autumn/winter seasons. Here, I’ve combined it with another similar herb that can be used in cooking called Dang Shen or Codonopsis. Dang Shen is similar to (Ren Shen) Ginseing, but much cheaper which makes it suitable for cooking. These two herbs are a tonic to the Spleen organ / Earth Element and are moisturising to your body which is great for the season of Autumn (associated with Dryness). Because these herbs are essentially bits of wood, you don’t want to eat them, so you can pick out of the mixture before serving or place in a muslin bag during the cooking process.

INGREDIENTS:

Root vegetables:

1 Sweet potato or hand size piece of taro root.

1 small or half a big purple sweet potato

2-3 carrots*

1 onion, or purple onion*

1 small turnip*

1 small parsnip*

*alternately, buy a “soup pack” of veges from the fruit and vege store and use that plus the sweet potatoes.

METHOD.

Cut all vegies into chunks and place into the slow cooker.

2) Add a handful of Dang Shen and 3 strips of Huang Qi

3) cover with water, so water is almost covering the vegetables. Ensure the dry herbs are fully immersed in the water

4) Place on low heat overnight (for 6-8 hours) or high heat for 3-4 hours until vegetables are cooked.

5) Remove bits of Huang Qi and Dang Shen before eating.

Modifications:

Without moderation, this food is a bland, spleen tonic, It’s not intended to be too flavoursome. It’s perfect for someone who has the weak spleen energy or earth element. There is a little bit of pungent flavour coming from the onion and root vegetables.

For more flavour, ½ to 1 cup of chicken stock can be added and the same amount of water removed. Use good quality, organic or home-made chicken stock.

For Blood deficiency (Xue xu), add the chicken stock as above and change the carrots to purple carrots if available.
For Dampness, take out 1 of the sweet potatoes and add ½ cup of barley.
For WOOD ELEMENT deficiency or (Liver) Qi Stagnation, add more pungent flavours, like some of ginger, garlic, cinnamon. Upon serving whilst piping hot, add fresh coriander and/or lots of fresh spring onions.

Autumn Huang Qi Hotpot