to download Yang Sheng as a PDF

For the full blog entry, see Mika's Adventureswith Perilla Seeds .http://ancientwisdommodernkitchen.blogspot.com/2010/01/adventures-with-perilla-seeds.html4) Lower the heat to achieve a simmer and leavethe lid slightly ajar to let a little bit of the steamescape. Stir occasionally to push the seeds thatclump onto the sides of the pot back into the mixtureand to make sure the rice is not sticking tothe bottom of the pan. Cook for 40 to 60 minutesor until the rice is soft and your congee is the desiredconsistency. Add more water if your congeeis drying out; if there is too much water, removethe lid to boil off some of the water.5) Spoon the congee into serving bowls and garnishwith the green onions and any other condimentsyou desire. Add soy sauce to taste.Themes and VariationsDifferent varieties of rice will require differentcooking times and different amounts of water. Ifyou prefer brown rice, for example, use 1/6 cupof rice and about 2 ¾ cups of water then cook for1 ¾ to 2 hours.Especially Good forAnyone suffering from a cough or asthma.For Those Familiar With Chinese MedicinePerilla seeds, which are considered pungent andwarm, redirect the qi downward to treat coughingand wheezing, often when the patient has copiousphlegm.Yuan Wang, OMD, grew up in SichuanProvince, China, where shelearned to cook by helping hermother and grandmother preparemeals for the extended family. Followingher interest in traditionalChinese medicine and nutrition, Dr.Wang pursued a rigorous course ofstudy and eventually became a lecturer, researcher,and physician-in-charge of several departmentsat the Chengdu Traditional ChineseMedicine Hospital. Now a member of the facultyat the Pacific College of Oriental Medicine in SanDiego and practitioner at The Source ChineseMedical Clinic in Poway, California, Dr. Wangfinds that food tends to be a neglected area inWestern medicine. Both in the clinic and in theclassroom, Dr. Wang hopes to raise awarenessabout the importance of food for health and healing.Mika Ono is a writer and editorwho is fascinated by issues inhealth, science, and society. Mika,who grew up in a rural area outsideof Toronto, Canada, earned abachelor’s degree in English fromReed College and a master’s ininternational affairs from TheFletcher School of Law and Diplomacyat Tufts University. She is currently directorof communications at The Scripps Research Institute,one of the largest independent biomedicalresearch institutions in the world. Her work—from magazine articles to web content—has wonawards from organizations including the InternationalAssociation of Business Communicators,the Communicator Awards, the Mercury Awards,and HOW Design. For more information,seewww.mikaono.comJune-July 2013 Yang-Sheng (Nurturing Life) 19