Strengthening the digestive function of the Spleen and Stomach is most important when it comes to food therapy. Eating Spleen/Stomach tonifying foods can improve your body's ability to "transform and transport" food, meaning your body can better absorb the nutrients from the foods you eat. Chronic poor diet, worry and overthinking, and overconsumption of cold or raw foods can cause the common Chinese medical diagnosis we call Spleen qi deficiency.
Symptoms of Spleen qi deficiency include: bloating and/or fatigue after eating, loose stools, difficulty digesting foods, food intolerances, poor or erratic appetite, worry/overthinking, and heaviness or weakness in the limbs.
This recipe cooks in 15 minutes and is very easy to make. Jasmine or basmati rice strengthens the Spleen and Stomach, improves digestion, and treats diarrhea and loss of appetite. Salmon warms the Stomach, honey energizes the Stomach and improves fluid retention, and cinammon and chili powder warm the Spleen yang, or the digestive fire.
Ingredients
For the salmon:
2 wild-caught fresh salmon filets
2 tsp organic honey
2 tsp olive oil
1 tsp chili powder
¼ tsp organic ground cinnamon
For the rice:
1 cup organic jasmine or jasmati rice, rinsed and drained
1 cup organic chicken stock
1 clove minced garlic
1 tsp ground ginger
Directions:
Preheat the oven to 350 degrees. Start by making the rice. Take the rinsed rice and put it in the bottom of the instant pot. Add garlic and ginger and stir to mix. Add the chicken broth over the rice without stirring. Secure the lid on the instant pot and set to manual for 4 minutes. Once timer beeps, let the rice sit in the pot for 10 minutes before releasing the pressure valve.
Place salmon on a baking sheet. Mix together the honey, olive oil, chili powder and cinnamon. Spread the mixture on top of the salmon and bake in the oven for 15 minutes. Place a scoop of the rice on a plate and top with salmon. Sprinkle with salt and black pepper and serve.