Goji Schisandra Lemonade

Goji Schisandra Lemonade

In Chinese herbal therapy, sour & astringent herbs have the energetic quality of ‘consolidating’ our qi and precious body fluids from leaking out of the body. They are useful for sheltering our three treasures - jing, qi, and shen - firmly within the body temple, and securing what is lost after a ribald summer bacchanal of profuse sweating, bleeding, urination, extravagant orgasming, or fatigue after indulging in supernatural amounts of sexual activity. Taoist medicine folk of yore likened the wonders of astringent herbs to a ’turtle pulling back into oneself’, their magic being that of conservation and condensation. Seeing as summer is all about oozing fluids with wild abandon, worshiping ancient sun gods, and flagrantly squandering our immortality, sour and astringent medicines like Schisandra Berry and Lemon can help guard our vital fluids and protect us from the dangers of over-sweating. This rubicund elixir immortelle is gonna be on tap all summer long at the Baroness Homestead, because if theres one thing I do with gusto, its drop fluids like its hooooot. Method:

2 Tablespoons Schisandra Berries

4 Tablespoons Goji Berries

2 Tablespoons Aloe Juice

1 Cup Fresh Squeezed Lemon Juice (thank you for the epic lemon haul, @kjirby and @natashawheat!)

4 Tablespoons Maple Syrup

A Pinch of Sea Salt

1 Quart Spring Water

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Simmer the Goji Berries and Schisandra in spring water for 30 minutes, strain, add your various accoutrements with gusto, let cool, ice it up, and drink in dewy dankness!

Herbal Allies: Wu Wei Zi // Schisandra Berry

Schisandra

This tart little scarlet strumpet may look like a banal berry at first glance, but it just so happens to be one of my favorite fierce hormone allies. In cases of estrogen dominance seen in certain forms of endometriosis, PCOS, irregular menses, PMS, insulin resistance, and fibrocystic breast disease, Schisandra Berry can help the liver detoxify excess estrogens through the 2-hydroxyestrone metabolite production pathway. It increases glutathione levels, an antioxidant that helps your body repair damage caused by stress, pollution, radiation, infection, drugs, poor diet, aging, injury, and trauma. Schisandra also boosts the health and energy of muscle cell mitochondria and balances the pH of cells during exertion, which increases endurance during exercise and relieves fatigue. Not only does it pack a puissant punch to the liver, cardiac tissues, and muscles, but it also has the ability to relieve emotional anxiety and improve sleep. This is one of the reasons it has been revered as an anti-aging beauty tonic by ancient Chinese herbalists and modern holistic hoi polloi alike. I use this berry in custom herbal formulas for my patients, but I also like to dose my smoothies with a hefty spoonful of #jingherbs Schisandra powder.

Morning Congee

Heart Spirit Congee

Medicinal rice porridge, or 'congee,' is the nutritional foundation for optimal health in traditional Chinese medicine. Simple and fuss free kitchen witchery, the basis of congee is one part rice to 6 parts water simmered in a slow cooker overnight with minimal elbow grease or finessing. In 'The Book of Jook', one of my favorite repositories of congee recipes both egalitarian and exotic, Bob Flaws explains that "in Chinese medicine, the prognosis of any disease is based on three things: spirit, stomach qi, and root. Spirit refers to the heart spirit which is nourished by qi. Root refers to the kidney essence which is also nourished by qi. Once the stomach qi fails, we can no longer make qi and blood postnatally and thus must decline. It is believed in traditional Chinese medicine that when the vital energy of the stomach is depleted, the disease will be incurable, and that is why rice porridge is considered to be the most fundamental of dietotherapeutic foods." My favorite part about being a Chinese medical physician is that my prescription pad is not limited to pharmaceuticals, and I get to relish in the simple transformative magic of prescribing personalized congee formulas to my patients using medicinal herbs and foods. This one is comprised of mulberries, spirit Poria mushroom, Chinese dates, and goji berries, and is for supplementing the liver and boosting the kidneys, enriching yin and blood, moistening the intestines, brightening the eyes, and calming the heart. ❤️

Brew What Thou Wilt: Lacto-Fermented Beet Kvass

Beet Kvass

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious…

The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies.

The beet was Rasputin’s favorite vegetable. You could see it in his eyes.”

-Tom Robbins, Jitterbug Perfume

Beet Kvass is an acquired taste, a guttural garnet brine of sanguine soil, mossy mouthfuls of prosaic, proletarian food medicine. A digestive tonic of Slavic heft and ardor, it’s a simple remedy that exalts the latent magic of the beet through fermentation, boosting its nutritional profile and inoculating the beets with boughs of beneficial bacteria. Kvass is a perpetual staple at my LA homestead, along with Bone Broth & Cod Liver Oil. Taken religiously with the fervor of my Slavic ancestors, it can render the need for further digestive support obsolete, all the while strengthening a sluggish immune system and supporting the organs of elimination.

I first sampled this rosy, fermented fête out of an unmarked carafe at a hot spring in rural Austria. Thinking it to be cranberry juice, I was immediately perplexed by its salty strangeness and effervescent bite. Which is to say, I spit it out. Moments later, I longed to swill it by the mouthful, like a Viking gulping the blood of its enemies. Beet Kvass will sneak up on you like that. My friends from Eastern Europe grew up swigging Kvass daily in school, a nourishing ritual that shames the pants off the Dixie Cups full of sugary fake juice doled out by the US school system.

The probiotic puissance of Beet Kvass lies in its ability to rectify the morass of an unbalanced digestive system, whilst thinning out the bile to help with liver congestion and function. The mystical beet, in and of itself, also boosts an ORAC value of 1,776, making it an excellent natural anti-inflammatory and preventative medicine for cardiovascular disease, cancer, diabetes, allergies, and chronic fatigue.

FIXIN’S

6 Organic beets, washed & peeled

1 Tsp Sea Salt

1 Packet Body Ecology Probiotic Starter Culture

½ Gallon Glass Jar or Fermentation Crock

METHOD

Wash, peel, and chop your beets into small pieces, placing them in your sterilized glass jar. If you don’t have a ½ gallon vessel, you can distribute them amongst smaller jars, and divvy the recipe up equally (Kvass is a cooperative chap!). Fill the jar with purified water, enough to cover the beets, making sure to leave 1inch headroom at the top. Add your sea salt and probiotic starter, shaking and whisking until thoroughly infused. Loosely seal (I use a paper towel and a rubber band, because I’m the utmost fancy) and store away from direct sunlight, allowing your rubicund potion to ferment at room temperature for 3-5 days. You may notice a winsome, white mold starting to form on top of your prized Kvass. Fret not, fervid fermentors! It’s merely a harmless rogue mold, entirely par for the course in the wily badlands of cultured foods. Scoop her off gingerly, with nary a scoff or skirmish.

After my counter top fermenting has commenced, I’ll either whirl my Kvass with a smidgen extra of water in a Vitamix before bottling (for the earthy girth of a thicker brew), or strain the beets and bottle the scarlet elixir. You can reserve the beets for a nice salad or amuse-bouche, or re-ferment them in a second batch of Kvass. Store your Kvass in a sealed glass vessel in the fridge, where it will continue to simmer and seethe with bountiful bacteria indefinitely. Serve chilled, with a squeeze of lime or a spritz of sparkling water if you so fancy, or add to homemade Borscht for a bit of old world Slavic kitchen witchery.

*If the Kvass is entirely too pungent for your palate after the counter top fermentation, mellowing it in the fridge for 2-3 weeks will curb its mojo. This will also enhance the nutrition of the Kvass, but is not a necessary step, as she’s already an unequivocally potent brew.

DOSE

¼ cup per day, taken as a few sips hither and thither before meals to stimulate digestion. If your body temple is not accustomed to the bubbling brawn of fermented foods, start small, and work your way up to the full dose.

Chinese Herbal Bone Broth

Bone Broth

Never does a week go by in our household where the scraps of our epicurean labors aren’t heaped in a giant enamelware pot and stewed for hours while we mill about the homestead. We’re fanatical about our bone-collecting, surreptitiously slipping chicken carcasses into napkins under the table, asking waiters to box up our goat bones after indulging in a hearty pot of Birria De Chivo Goat Stew. The result of our rampant scrap-mongering is a rich, profoundly nourishing bone broth, imbued with golden melted life-force, exceedingly nourishing to the illustrious Three Treasures of Chinese Medicine:

Jing, our Essence, the source of life, the basis for all growth, development, and sexuality.

Qi, our energy, giving us the ability to activate and move our bodies, whilst protecting us against external and internal pathogenic factors.

Shen, our inner light, the vitality behind Jing and Qi, the mental and spiritual force that shapes our personality and spirit.

Bone Broth- or ‘stock’, depending our your particular cultural milieu- is a pan-cultural old world panacea, utilitarian kitchen alchemy transforming vegetable scraps and bones into pure nutritional gold. Heaps of vegetables, herbs, and leftover bones are pragmatically piled in a pot, and left to simmer slowly for long periods of time, extracting every morsel of function and flavor. The resulting infusion is a gently potent brew, teeming with trenchant, bio-available nutrition, easy to digest and suitable for all matter of medicine, both preventative AND curative. A complex, rich mosaic of variegated flavors, it is also an opulent addition to stews, soups, sauces, poaching liquid, grains, beans, and porridge, transforming blasé cooking water into a savory swill. It nourishes our tendons, ligaments, skin, bones, and blood, keeping us limber and spry, with an assassin-worthy immune system. As a grounding force in our otherwise hypersonic, twenty-first century lives, it forces us to spend a few hours a week at home, tending to our hearth fire. If I seem a little in love with it, it’s because I am. I get to melt bones in a giant pot, like a surly wizard necromancer.

Many moons ago, before I was religious about my bone broth, I was stricken by a persnickety set of symptoms that left me vacillating between a sprightly 20-something yoga warrior and a knobby, decrepit old crone. One day, I would be handstanding in yoga class like nobody’s business, and the next day, I could barely touch my toes, plagued with spells of tightness, pain, and numbness, accompanied by bouts of sleep seizures that made me feel ancient, neurotic, and utterly powerless. After getting diagnosed with a vague autoimmune disease, delivered with a despondent, helpless send-off from the Western Medical Hegemony, my homegrown recovery was rooted in cutting out all inflammatory foods (gluten, sugar, ungainly processed rubbish), and going the way of old man Hippocrates by using food as my medicine. Through Traditional Chinese Medicine and the wisdom of thee Weston A. Price Foundation, I discovered the ancient magic of bone broth, and have never looked back. Years later, I am symptom free (though on occasion, I go to town on Chocolate Stout and homemade bread), and enjoying all sorts of bendy melee on the regular. And really, despite seeing tons of under-the-weather patients daily, have developed a super-human resistance to colds and flu. I make my cauldron of bone broth weekly, and drink a cup a day, increasing in times of debauchery, disorder, or debilitation. I suggest this to everyone that walks through my door, as I’ve seen countless miracles in managing all matter of disease (you can check out the foxy graphic below from Vanessa Romero at Healthy Living How To for a list of its wiles and wonders).

If broth seems too good to be true, it’s because it is. Our leery, infirmed culture has taught us to be inherently disdainful of anything that seems ‘too good to be true’, a silly idiom I’ve always despised for shading the world in a Saturnine hue, thwarting the everyday magic of simple things, and propagating the ‘snake-oil’ mythos that impedes the advancement of traditional medicines. I much prefer the wisdom of wise old Yeats, who knew that “The world is full of magic things, patiently waiting for our senses to grow sharper.”

Why is bone broth so beautiful? The venerable Dr. Mercola at The Mercola Institute drops some science on this egregious elixir below, adding some credence to my highfalutin claims:

BENEFITS OF BONE BROTH

Helps heal and seal your gut, and promotes healthy digestion: The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion.

Inhibits infection caused by cold and flu viruses: A study published over a decade ago found that chicken soup indeed has medicinal qualities, significantly mitigating infection.

Reduces joint pain and inflammation, courtesy of chondroitin sulphates, glucosamine, and other compounds extracted from the boiled down cartilage. (Aside: glucosamine and chondroitin are usually sold over the counter as fancy supplements for arthritis).

Fights inflammation: Amino acids such as glycine, proline, and arginine all have anti-inflammatory effects. Arginine, for example, has been found to be particularly beneficial for the treatment of sepsis (whole-body inflammation).Glycine also has calming effects, which may help you sleep better.

Promotes strong, healthy bones: As mentioned above, bone broth contains high amounts of calcium, magnesium, and other nutrients that play an important role in healthy bone formation.

Promotes healthy hair and nail growth, thanks to the ample gelatin in the broth.

WHAT YOU’LL NEED

Large Stainless Steel Stock Pot or Crock Pot

Roughly two pounds of organic chicken, beef, lamb, or fish bones, procured from a local butcher, or culled from recent feastings and stored in the freezer until needed. We’re talkin’ carcasses, knuckles, and hooves, oh my! If you plan on making a habit out of your stock making shenanigans (which you should!), I suggest finding a sympathetic meat peddler to bro-down with in your hood. In Los Angeles, I’m sweet on J&J Grassfed Beef. You can peruse sustainably raised local livestock on LocalHarvest.org, or check out the CrossFit gyms in your area, as many CSA’s are starting to offer gym delivery.   

¼ cup vinegar: Of paramount importance, for extracting the minerals from the bones into your broth.

A Mirepoix, consisting of 1 coarsely chopped onion, 2 carrots, and 2 sticks of celery.

Other coarsely chopped vegetables and assorted kitchen detritus: Perhaps the most admiral facet of broth is its commonsensical use of otherwise discarded cooking debris, with a peasant zeal otherwise reserved for Bruce Springsteen. Yellowing parsley, disfigured carrots, celery tops, blood-red chard stalks, onion skins, the graveyard of your heroic juicing efforts, haunted specters from the crisper… they all get their day in the sun. Your ingredients will be subject to the capricious nature of your weekly eating habits, producing a protean olio that is romantically un-reproducible from one week to the next. We keep a jar in the freezer that we fill with our forsaken vegetable fragments just for this purpose. My mainstays for flavor are 1 bunch of parsley, 2 quartered potatoes, a few hearty sprigs of rosemary and thyme from the garden, and a few cloves of garlic.

1 tsp black peppercorns

Fresh, cold water

I love to add a smidgen of Chinese herbs to my brew, to enhance and direct the healing vectors of my broth. 2-3 ounces of each herb should do the trick, always being intuitive with your needs and working with what you have on hand, like the cunning egalitarian Kitchen Witch that you are. These folks are mainstays in my cabinet, and on any given Sunday, I may sprinkle a smattering of the following into my cauldron:

A handful of Dang Shen/Codonopsis Root: To help strengthen the qi, counter mental and physical fatigue, build blood, and nourish body fluids.

Perhaps 5-10 slices of Huang Qi/Astragalus Root: To boost the immune system and strengthen qi, ensconcing one in protective energy that helps prevent illness due to external influences.

Certainly always a knuckle or so of Sheng Jiang/Fresh Ginger Root: To stoke the digestive fires and stimulate the circulatory system.

A pinch of Xi Yang Shen/American Ginseng Root: Boosting gentler Ginseng tendrils than the Chinese or Korean varietals, an admirable addition to combat fatigue and stress, whilst improving athletic and mental performance,

Dong Quai/Chinese Angelica Root: The ultimate femme tonic, invaluable for strengthening the blood, nourishing the reproductive organs, regulating menstruation, and alleviating period pain.

Shan Yao/Chinese Wild Yam: A lovely anti-inflammatory that tonifies qi, nourishes yin, and strengthens the spleen, lungs, and kidneys, particularly puissant after a long-term illness.

A sprinkling of Shan Zhu Yu/Dogwood Fruit: An excellent astringent herb and reproductive tonic that strengthens the liver and kidneys, while securing leakage of vital essence.

6 or so strands of dried Dong Chong Xia Cao/Cordyceps Mushroom: My most favorite herb in the Chinese pharmacopeia, Cordyceps is hailed on the street as the Himalayan Viagra for its revered ability to increase stamina, sex drive, virility, strength, brainpower, athletic prowess & focus. It’s a favorite of Chinese Olympians, so you know it’s gooch.

HOW TO

1. Break your precious bones up into smaller pieces (ideally about 3 inches long), with kitchen scissors or a fun weapon (living with a ninja has infinite perks). This will increase the surface area of bone exposed to the water, giving you a higher nutrient yield.

2. If using beef bones, you’ll want to roast your bones until browned at 400 degrees F for roughly 60-90 minutes to add richness.

3. Place the bones in your stockpot or crockpot, along with your vegetables, scraps, peppercorns, and Chinese herbs. Cover with cold water, adding a few fingers for good measure. Add your splash of vinegar and cover with a lid.

4. Slowly bring your stock to a boil, then reduce to low and simmer gently for 6-48 hours (yes, I know 48 hours is a very daunting commitment in our breakneck world). I love to use a crockpot, because you can just pile all your business in, turn on high until boiling, reduce to low, and then promptly forget about it whilst retiring to your bedchamber for the evening. It’s so egalitarian, I can hardly stand it. If using a stockpot, you can use the following guidelines (and your own pending commitments) to gauge cooking time: 6-48 hours for chicken bones, and 12-72 hours for beef and other meats.

5. Give your bone broth the occasional shout-out during simmering, checking to see that there is always a fair amount of water covering your accoutrements.

6. At some point, you will inevitably notice a thick, insalubrious scum rising to the top of your broth. Many folks will trick you into thinking you MUST skim this off routinely, to clarify the product and make a finer tasting brew. To this I say, “ain’t nobody got time for that!” The whole skimming off the top thing is sadly overrated, as testing has shown that this “scum”, while unsightly, contains nothing harmful. If you wanna be fancy, go right ahead. Otherwise, fret not!

7. When you’re ready to call it quits, remove your bones with a slotted spoon, discard, and strain the rest through a colander into a large bowl. If you’re feeling spry, you can strain again through a sieve or cheesecloth to achieve an extra-fancy, clear broth. Chill your luscious potion of collagen and gelatin in the fridge, until the fat congeals and rises to the top. If you want a liquid broth for cooking purposes, you can skim the fat off and store the remaining liquid in the fridge for roundabout a week’s time. However, if you want your broth to drink like a rich toddy of hot buttered rum, I say leave the fat on (we do), and enjoy your broth like molten velvet bone mojo. Enjoy in radiant heath, golden ones!

The Tao of Tincture: Shou Wu Chih Longevity Tonic

Shou Wu Chih

“The root of the 50-year-old plant is called “mountain slave:” taken for a year, it will preserve the black color of the hair. The root of the 100-year-old plant is called “mountain brother:” taken for a year, it will bring a glowing complexion and a cheerful disposition. The root of the 150-year-old plant is called “mountain uncle:” taken for a year, it will rejuvenate the teeth. The root of the 200-year-old plant is called “mountain father:” taken for a year it will banish old age and give the power to run like a deer. The root of the 300-year-old plant is called “mountain spirit:” taken for a year, one becomes an earthly immortal”

- Li Shizhen’s famous Materia Medica of 1578, Bencao Gang Mu

Shou Wu Chih is the classic longevity tonic of Chinatown apothecaries, a murky, amber elixir sitting soddenly on dusty old shelves, winking at ya coyly with esoteric splendor.  Anchored by the magnanimous moxie of He Shou Wu (Chinese Fleeceflower Root), it finesses one’s savoir-faire by nourishing the blood and essence, warming the stomach, boosting the spleen and strengthening the tendons and bones. One could use this medicinally for anemia, poor digestion, arthritic aches & pains, sexual joie de vivre, and increasing sperm count. One could also knock a few back before meals as an aromatic aperitif.

There’s a fabulously gallant fable culled from the annals of Chinese esoterica that immortalizes the braggadocio of He Shou Wu. Its history dates back to 800 AD, and it has still remained a colloquial anecdote in both Chinese households and herbal circles.

Old Mr. He was an impotent curmudgeon (I’ve always thought of him as a grizzled Chinese Kris Kristofferson), a dastardly drunk who honky-tonked all night and slept alone under the stars. One portentous Sunday-morning-coming-down, he found himself nursing a Haggard-sized hangover in the fields, staring up at a bodacious vine twisting and twining itself into the cursed heavens. Its bedeviled root reminded Mr. He of two lovers intertwined, and sensing a message from Lady Nature, he decided he would grind the root into a powder so that he could sustain himself while he rotted in the woods. Within months, Mr. He had a raging libido and the vim & vinegar of a teenager. Within a year, his snow-white hair turned back to pitch-black, earning He Shou Wu its name: ‘Mr. He’s Black Hair.’

Shou Wu Chih

Raw herbs for Shou Wu Chih can be procured at your local Chinatown Apothecary – I love the chaotic sprawl and epic tea selection at Wing Hop Fung in downtown Los Angeles. If you prefer to peruse the ether, you’d be much obliged to check out Spring Wind DispensaryFat Turtle HerbsNuHerbs and Mayway.

For this tincture, you will need the following accoutrements:

He Shou Wu/Fleeceflower (Rx. Polygoni Multiflori) 50 g
Dang Gui (Rx. Angelicae Sinensis) 50 g
Huang Jing (Rhz. Polygonati) 40 g
Sheng Di Huang (Rx. Rehmanniae) 20 g
Chuan Xiong (Rhz. Chuanxiong) 15 g
Bai Zhi (Rx. Angelicae Dahurica) 14 g
Sha Ren/Cardamom Pods (Fr. Amomi) 4 g
Fo Shou (Fr. Citri Sacrodactyli) 5 g
Ding Xiang/Cloves (Fl. Caryophylli) 2 g

1 Liter Prairie Organic Vodka

1 gallon glass jar, for infusing your medicinals

Muddle your medicinals with your vodka in a sterilized glass vessel with a secure lid. Age for at least one month in a deliciously dingy crevasse of your liking. Take one shot of this affable alembic daily, or mix with warm water, freshly squeezed lemon and raw honey for a Taoist Toddy.