Why foot soaks (foot baths) are good for you?

Why foot soaks (foot baths) are good for you?

Why foot soaks (foot baths) are good for you?

Don’t know where to start?

Don’t know why you should start?

Here are some answers to get you started from:

  • WHY you should do hot foot soaks
  • WHAT equipment you’ll need
  • HOW to do a foot soak
  • The BENEFITs of hot foot soaks
  • TIPs and TRICKs of hot foot soaks

This post started from an extended question around another post on “What does it mean to have cold hands and feet? How to replenish qi and yang“: 

Well, foot soaks or foot baths are one of my such lifestyle techniques that I use to improve my overall circulation in the body!  This is used in combination with a series of other techniques that are common in Traditional Chinese Medicine!  Keep reading to explore more!

Why are hot foot soaks so good for you?

From a Traditional Chinese Medicine perspective, doing regular foot soaks will:

 

  • Stimulate the flow in the body, allowing your Qi and blood to circulate better.  From a science perspective, heat expands things, so exposure to a heated environment will allow the skin, the nerves, the blood vessels, the lymph nodes, and the muscles to soften, loosen and expand somewhat, which will allow the blood and other liquids to flow more easily through the body.  
  • Reduce blood pressure.  According to multiple studies conducted (see additional sources below), even one 20 minutes foot soak in hot water will reduce blood pressure levels within the body.  Imagine the on-going benefits of this if you can do this repeatedly!
  • Detoxify your body through the opening of your pores and sweating it out (literally!).  As the hot water warms up your feet, it will begin to circulate warmer blood around your body to the point where you will feel warmth in your chest first and then eventually your forehead.  You will notice yourself sweating, which is a good thing!  This helps drive out toxins and clear our lymph nodes.
  • Deliver more nutrients and oxygen to parts of the body that are often colder, such as hands, feet, and neck.  Your body and organs need nutrients and oxygen in order to function, so enabling these to get there faster will allow your organs to function optimally.  This includes delivering more oxygen to key organs such as the heart and brain, which will also allow you to think more clearly.

 

  • Help calm the mind.  This is in connection with how hot foot soaks allow for more blood to pass through the brain over the same period of time, which means an increased flow of oxygen.  When paired with a steady, regular breath in and breath out (almost meditatively), this will help create clarity and calm in the brain and mind.  Often, doing a foot soak is a great moment to allow for some down time if you can do it in a private or quiet space.  I recommend being intentional about this to allow time from our busy lives to benefit both the mind and body simultaneously. 💗💗💗

How to do a foot soak

The most basic is to simply soak your feet in warm to hot water.  What my own Chinese doctor has suggested is to soak it until you break a sweat from your forehead.  At this point, you’ll know that the warm blood has worked it’s way up throughout your body enough to literally – break a sweat!

I was curious about testing time, so I’ve structured my foot soaks quite scientifically, but you don’t have to.  You can just soak until you feel that sweat and finish up.

What you’ll need:

  • A consistent source of hot (or warm) water
  • A bucket or foot bag to soak in (I’m using this product that my mom got for me!) 
  • A comfortable place to sit
  • Some water (or drinks) to stay hydrated
  • A book or something to occupy your time (meditating is also a great thing to do during this moment)
  • A towel (to dry off with afterwards)
  • A change of clothes or sweater (as you’re sweating, you’ll want to cool off gently)

If you’re testing time, add in:

  • A timer
Try foot soaks once a week!  It’s a great time to meditate and spend some “ME” time.
Ever wonder why you do a hot foot soak before you get a foot massage (in most Chinese spas)?

Some tips and tricks for doing hot foot soaks

  • I usually start with hotter water first and then add cooler water to adjust.  This is because you’d be surprised how hot you can take, but make sure you can truly soak in over a period of time.  It does cool over time though.  And be sure not to burn yourself!
  • You want to soak until you feel the heat first in your chest (you’ll definitely perspire from your chest first) and then eventually from your forehead and head.  This means the warmed blood from your feet is eventually making its way up to your head, which is what you want!
  • I’m using a deeper foot bag (vs a lower foot bucket which I refill as it cools).  This saves both water and energy as it is heat proof (it retains the heat within itself) and covers more surface area of the body to include up to my calves.
  • You can add Chinese herbs such as ginger or Astralagus root for added benefits.  Some people also use various salts.  Just be sure to thoroughly clean your bag or bucket afterwards.
  • I prefer to soak into the evening as it helps me wind down and relax.  Part of this is to treat it like a meditative and breathwork session as well.  Really lean into the moment to pause and focus on breath as you soak, this will help calm the body, mind, and allow you to sleep better at night.

Here are 5 lifestyle choices to help improve blood circulation and improve yang (and Qi), especially as we age!

Doing hot foot soaks is definitely one of my Chinese doctor’s suggestions as well something I’ve started doing more regularly!

  1. Yang, Xiao et al. “Maternal postnatal confinement practices and postpartum depression in Chinese populations: A systematic review.” PloS one vol. 18,10 e0293667. 30 Oct. 2023, doi:10.1371/journal.pone.0293667
  2. Vyas, Samruddhi Chintaman et al. “Effect of hot arm and foot bath on heart rate variability and blood pressure in healthy volunteers.” Journal of complementary & integrative medicine vol. 17,1 /j/jcim.2019.17.issue-1/jcim-2018-0181/jcim-2018-0181.xml. 15 Aug. 2019, doi:10.1515/jcim-2018-0181

Some or all of these links may contain Amazon product referral links; as an Amazon Associate, I earn from qualifying purchases at no additional cost to you. If you decide to use them, I would be grateful. If not, I am always thankful for your continued support! ❤️

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How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name:

Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is “Mixed vegetables vermicelli pot soup”. 

For this one, I went with pork meatballs and a Miso butter soup base.

Traditional Chinese Name:

雜菜粉絲鍋湯 (zá cài fěnsī guō tāng)

Nature:  Neutral

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

 

For those days when you’re being time efficient…

The best thing about one-pot dinners is that it’s literally in one pot.  Cooked, served, cleaned!

Here’s the concept of the one-pot soup dinner.  You’ll need to design:

  • The soup base (see below for options)
  • The toppings

There are a variety of soup bases you can use for one-pot soup dinners:

 

Tonight’s dinner was DELICIOUS!  The meatballs were a nice added protein to the soup, topped with a silky tofu that everyone loved.  The green bean vermicelli functions as noodles, and there are plenty of green vegetables with the bean sprouts, napa cabbage, and broccoli.  So yummy!  We had enough for leftovers

What’s involved?

Prep time: 10 mins

Cook time: 30 minutes 

Total time: 40 mins

Serves: 8 bowls

Ingredients

  • 1/4 cup of dried shrimp
  • 3 slices of fresh ginger
  • 1 pound of fresh ground pork
  • 1 bunch of fresh enoki mushrooms, diced
  • 1 teaspoon of sesame oil
  • 2 teaspoons of soy sauce
  • 1/2 teaspoon of white pepper
  • 1/2 teaspoon of garlic salt
  • 1 egg
  • 1 whole large napa cabbage, sliced
  • 1 head crown broccoli
  • 2 bundles of dried green bean vermicelli
  • 1 bunch of fresh bean sprouts
  • 1 pack of fresh soft silken tofu 
  • 10 cups of water
  • 1 tablespoon of miso paste
  • 1 teaspoon of butter
  • green onions for garnish

Cooking Instructions

  1. In a bowl, take out your dried green bean vermicelli and add in cold water, ensuring it’s completely covered and let it soak (to soften) – this step is optional and will just allow the vermicelli to cook faster.
  2. In your soup pot, add a bit of oil and pan fry the dried shrimp and fresh ginger slices on medium heat until fragrant and slightly golden brown
  3. Add in your 10 cups of soup water, cover, turn on to high heat and let that come to a boil
  4. In a separate bowl, mix in the ground pork, finely chopped enoki mushrooms, garlic salt, soy sauce, sesame oil, white pepper, and egg until fully combined.  Then roll out into 1.5 inch in diameter meatballs (or whatever size works for your family – huge meatballs are also fun, while baby ones are great for smaller kids).
  5. Once the soup water boils, drop in your meatballs gently into the boiling water and then cover and let that come to a boil again on high heat.
  6. Once the soup water is boiling, add in all the vegetables, stacking them gently into the water.
  7. You can also add in your vermicelli at this time, ensuring they are completely submerged into the soup water.
  8. Cover and allow that to boil on medium heat for 5 minutes.
  9. Gently layer on top the silken tofu.  This can actually rest on top of the vegetables and not be fully submerged.  When you cover it, it will be like steaming the tofu, so it will be cooked anyways.  Cover and boil for another 5 minutes.
  10. At this point, I will drop in my miso paste and butter and cover again for another 2 minutes on boiling.  This will allow the butter to melt and some of the miso to dissolve, but you can also swish it around before covering.
  11. Garnish with fresh green onions
  12. Serve and enjoy!

Tips for making this soup:

  • For a more neutral soup, use neutral vegetables (both in nature and in taste) such as leafy greens like napa cabbage, cabbage, broccoli, gai lan, choy sum
  • Vegetables such as watercress are more cooling and spinach as a particular unique taste that may throw off the soup
  • Add in a few Chinese herbs of choice that are slightly more warm (such as dried red dates, dried longans, even 1 piece of dong quai would be amazing!)
  • Chop your root vegetables thin like the potatoes and white radish.  It makes it easier to cook and eat.  This is literally a quick boil soup!  So you want your ingredients to cook quickly and thoroughly.
  • Get creative with the vegetable base!
  • Vermicelli and vegetables go last.  They cook really fast!

For videos, visit us on YouTube. 

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GIVE YOUR LOVE OF SOUP.

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Making Frozen Chinese Soup in Bulk at Home (Saving Time and Effort)!

Making Frozen Chinese Soup in Bulk at Home (Saving Time and Effort)!

Making Frozen Chinese Soup in Bulk at Home (Saving Time and Effort)!

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

How to use this guide:

  • This is purely a reference guide 
  • Do see a Chinese medicine practitioner as this information is not a replacement for a doctor

The benefits of making Chinese soup in bulk (frozen).

This idea started out as a delivery to a friend.  She was sick, super busy, and had a lot going on in her life, so I packed a few soup packs for her.  I was super primitive then, using saran wrap very poorly and causing so much waste, only to have some of them come undone in the freezer!

So that’s where I tested a few affordable options of vacuum sealers at home.  I wasn’t sure where I was going with it (follow your passion right?).

However, sharing this because so many people have started asking me how to make these, what equipment I’m using, and what the best combinations are.

I have also been sharing with friends and seeking feedback to make this a better experience!  Tips below!

The Business Case

So, what is the real quantifiable benefit of this?  It’s not an exact science at this point, but I am looking to do a more a thorough time study one day.  Just out of interest.

I did a survey when I first initially created these for friends and the time saving is phenomenal.

On average, it takes someone 2-3 hours of time to make a Chinese soup (beginning to end with checking). Compared to using frozen premade soup packs using a rice cooker, it takes 5 minutes of work (and then 60 mins of no supervision) with an upfront investment of 2-3 hours to make 6 soup packs.  So on average, you are saving 14 hours of time over 6 soups.  The math isn’t perfect, but this was my best estimate based on answers from friends.

I would love to hear about your experience – you can leave it in the comments below or on any of my socials and I will collect it as a data point!

 

EQUIPMENT USED FOR MAKING FROZEN SOUP PACKS

I get this question a lot, especially as I am now making more clips of these soup packs as showcased above.  The real additional equipment you'll need is the vacuum sealer and bags.  You can most certainly boil these in pots as well.  I would love to hear your comments on how this is going and how you're finding the different equipment.  My house has now turned into a soup factory - literally!  LOL.

Start with a low cost option that also comes with a few pre-sealed bags.  You really don't need anything fancy to do this job!

These come in handy especially as you finish the ones that come with the starter kit.  And I tend to give a lot of my soup packs to friends! HOORAY!

I get this question a lot about which rice cooker I am using.  It is a 1 L (5 cups) one that I use in both HK and Toronto.  Amazing product!  

Amazing product in both usability and durability.  Comes in many colours!  I've used this to ladle congee into freezer bags - highly recommend it! To freeze congee in bulk.

Additional tips for making Chinese soup packs in bulk (for freezing):

I won’t go into too much detail here as all the details are in the video post, but I will add some overarching things to think about as you embark on this journey!

  • It is all about experimentation and experiencing different recipes and combinations as frozen soup products for you and your family.  Don’t be afraid to try try try… and if it didn’t work out, try something, or try again later.
  • Teach your children to make the soups themselves, too!  This is such a helpful step and if they can use a rice cooker, they can make this soup.
  • Give the love of soup.  See further down.  I am a huge advocate of creating and giving and spreading LOVE and in this way, LOVE is through soups!
  • You can definitely do with sweet Chinese soups as well, such as sweet potato dessert soup!  The vegetables become soft and you can drop in the sugar really towards the end and mix and serve!

 

GIVE LOVE through SOUPS!

I actually do this as part of my personal mission to create love, give, and spread love around the world.

You see, creating love doesn’t have to be this big rah rah thing.  It can be as simple as making extra soup packs for your busy friends, for people who want to make soups (but don’t know how), or people who want to experience Chinese soups and their benefits, or anyone whom you wish to offer your gift (that’s not for me to judge) 💗💗💗.

And I have found a way I can spread love with something that I am deeply passionate about!  How beautiful!  Just something to think about as you “spread” your own “love” through your highest excitement!  It truly is such a wonderful thing for me, to share this blog, my videos, my experiences, my soup packs to everyone!

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Hong Kong Styled Russian Borscht Soup

Hong Kong Styled Russian Borscht Soup

Hong Kong Styled Russian Borscht Soup

Soup Name:

Hong Kong Styled Russian Borscht (with oxtail)

Traditional Chinese Name:

羅宋湯 (luó sòng tāng)

Nature:  Warming

Taste: Savory, sweet, and slightly sour

For more videos, you can follow us on YouTube.

 

Did you know the secret ingredient to an HK-styled Russian Borscht is Worcestershire sauce (and some lemon juice)?

Falling off the bone oxtail?

Soft delicious veggies?

Savory and a hint of tart delicious broth?

Yes, the Hong Kong Styled Russian Borscht is a classically adopted fusion soup that is very different and uniquely different to the traditional European borscht (no beetroots or cream).  Instead, it’s a tomato based beef broth and a range of choice vegetables diced small. 

I love the subtle tart flavours of the soup, but yet incredibly savory and hearty.  This soup indeed eats like a meal!

What’s involved?

Prep time: 30 mins

Cook time: 120 minutes 

Total time: 150 mins

Serves: 8 bowls

Ingredients

  • 1 full oxtail
  • Optional pieces of beef flank
  • 3 potatoes, peeled and largely cubed
  • 2 carrots, peeled and largely cubed
  • 2 celery stalks, peeled and largely cubed2 tomatoes, quartered
  • 1 onion, halved
  • 6 cloves of garlic
  • 1/2 head of cabbage, slicked thin
  • 3 dried dates
  • Fresh green onions

Flavouring

  • 1 small can of tomato paste
  • 1 lemon
  • 5 dried bay leaves
  • 6 black peppercorns
  • 2 tablespoons of sugar
  • 2 teaspoons of salt
  • 2 tablespoons or Worcestershire sauce
  • 11-12 cups of water
  • 1 tablespoon of vegetable oil

Cooking Instructions

  1. In your soup pot, with a bit of oil on med heat, pan fry the garlic cloves and oxtails until golden brown and fragrant (they smell so good!).  I don’t blanch and will do this instead.
  2. Add the cubed beef flanks and potatoes, allowing them to also brown nicely
  3. Add in your soup water, about 11-12 cups of water and turn on high heat
  4. I will then drop in my vegetables, tomatoes, celery, onion, carrots, and the dried dates
  5. Cover and let it come to a full boil, then reduce to med heat for another 1.5 hours
  6. Here you can now add in the flavouring of the soup (this is what really makes it distinct as a the HK-styled Russian Borscht)
  7. I will also throw in the cabbage
  8. Cover and let that simmer for another 30 minutes
  9. Garnish with fresh green onions, serve, and enjoy!

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Why foot soaks (foot baths) are good for you?

Don't know where to start? Don't know why you should start? Here are some answers to get you started from: WHY you should do hot foot soaks WHAT equipment you'll need HOW to do a foot soak The BENEFITs of hot foot soaks TIPs and TRICKs of hot foot soaks This post...

How to make a Japanese-inspired Pork Meatball in Miso One Pot Dinner Soup

Soup Name: Delicious One Pot Vegetable Vermicelli Soup for Dinner.  Literal translation from Chinese is "Mixed vegetables vermicelli pot soup".  For this one, I went with pork meatballs and a Miso butter soup base. Traditional Chinese Name: 雜菜粉絲鍋湯 (zá cài fěnsī guō...

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Soup Name: ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet) Traditional Chinese Name: 雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng) Nature:  Slightly cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.  Taking collagen to...

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ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

ABC Soup in a Collagen Rich Salmon Head and Chicken Feet Broth

Soup Name:

ABC Chinese Soup in a collagen rich Salmon Broth (with Chicken Feet)

Traditional Chinese Name:

雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng)

Nature:  Slightly cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

 

Taking collagen to the next level!  This soup is packed with natural collagens that help retain moisture, firmness, and bounce in the skin.

What does a jelly soup mean?  (Without using thickeners like corn starch or flour).

It means… it’s got copious amounts of natural collagens!

There are so many ingredients within Chinese soups that allow for natural collagens to seep out into the soup for natural and healthy glowing skin!

This one combines the salmon head and chicken feet!  Just look at how viscous the soup is, it’s probably bordering being a solid!  Full video below on how to make this soup!

 

What’s involved?

Prep time: 30 mins

Cook time: 90 minutes 

Total time: 120 mins

Serves: 8 bowls

Ingredients

  • 2-3 slices of fresh ginger
  • 2 fresh salmon heads

  • 5-7 fresh chicken feet
  • 3 fresh potatoes
  • 2 fresh tomatoes
  • 1 fresh corn
  • 1 tablespoon of dried scallops
  • 5 pieces of dried Chinese yam
  • 2L of water
  • fresh green onions to garnish

Cooking Instructions

  1. Wash and clean the salmon heads, ensuring they are sliced in half (you can get the fish butcher at your market to do this, or if you buy packaged, they are usually precut)
  2. In a shallow pan, add some oil and ginger on medium heat and pan fry the salmon head until the skin and both sides are slightly crispy
  3. Optional step to remove the nails of the chicken feet by either cutting them off with scissors to the first knuckle or chopping with a knife
  4. In your soup pot, begin to boil your soup water on high heat.  Once boiling, add in the cooked salmon head along with the chicken feet.  You can also add the dried scallops and the dried Chinese Yam. (I will add the salmon head into a soup bag first for easier disposal later).
  5. Wash, peel and chop potatoes into large chunks (not too small else they will disintegrate quickly into the soup).  
  6. Wash and chop the corn into 3-4 pieces.
  7. Wash and quarter your tomatoes.
  8. Add in chopped potatoes, corn, and tomatoes into the soup.
  9. Cover and reduce to a medium boil for about 90 minutes.  The longer you boil out the soup, the more the collagen comes out of the salmon head and chicken feet.
  10. Garnish, serve and enjoy!

How to get this jelly like soup?

  • To get that thick consistency and jelly like soup, I allowed it to low boil for another few hours and kept it in the pot until the evening, strained all the ingredients and kept just the broth in a bowl and put it in the fridge.
  • You can reheat in a small pot the day after and it is still as delicious! 
  • But this really was my experiment to show you the beautiful collagen in the soup.  It’s not as obvious as a liquid, but when cooled, it looks amazing!

For videos, visit us on YouTube. 

Tips for making (and eating) this soup:

  • You can actually directly pan fry the fish in the pot (it saves one pot of washing)
  • Use a soup bag!  These things are so useful when you want to clean up or strain the soup for later.  However, open the bag… there is a lot of fish meat on the heads, which all contain healthy fats and more collagen!  And the fish cheeks!  Do you know the story of the fish cheeks?  I’ll have to tell it one day! LOL.
  • Don’t forget to scoop out the extra fat, oil, and bits from the soup before serving.  There isn’t a lot from the type of proteins used, but the chicken feet will have a bit.

For videos, visit us on YouTube. 

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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FOLLOW US AND SHARE.

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold (from a Traditional Chinese Medicine Perspective)

5 Tips for Exercising in the Cold 

(from a Traditional Chinese Medicine Perspective)

One guiding principle in Traditional Chinese Medicine is the yin yang theory.  In the natural world, there exists a balance between 2 opposing and co-existing forces and yet, they also exist in each other.  Our bodies, minds, and souls are designed the same way in that to be healthy, we need to be in harmony between these 2 bipolar states.  Yin is receptive and passive, calm and slow, embodying cold and damp qualities (when we are sleeping).  Yang is its exact opposite in aggressive and active, embodying heat, dryness, and movement (when we are awake).

One of our mission at The Chinese Soup Lady is to bring these principles into the foods and drinks we consume in order to support harmony.  

You can explore more about some Traditional Chinese Medicine theories in these posts.

What’s the coldest you can exercise in outdoors?

From a Traditional Chinese Medicine perspective, there exists a balance between hot vs cold and moisture vs dryness. 

It’s typically looked at in this light where you can have excess yang (heat) in the body, but is it a dry heat or an excess moisture heat?  The same applies for excess yin (cold).  Is this a dry excess yin or excess moisture in yin?  

This is where it also depends on external conditions, such as Toronto in the winter yields a dry cold, whereas in Hong Kong, it’s a wet (humid) cold.  

It’s important to pay attention to how these conditions then blend with how you’re feeling internally.

Get to know your own body…

How aware are you of your own body?

How aware are you of how your body reacts in different conditions?

Each of us are created uniquely and beautifully.  This is where one person’s condition and reaction are different from another person’s, even in the same external environment and diets!

Here’s a tip to develop an awareness of yourself.

  • Be best friends with your tongue.  Take a pause to notice how it feels (Are there are any rough spots? Any ridges?).  Stick it out when you’re brushing your teeth.  How is its color?  Any ridges?  
  • Signs of excess yang (or yin deficiency) can include a rough feeling tongue, canker or cold sores, rough patches, or extra red tongue.  It’s not by any means a diagnosis, but here’s where I’ll stop eating fried foods, stop drinking warming soups, and substitute for something like a cooling chrysanthemum herbal tea.

I would love to hear if you’ve got other ideas!  Drop them in the comments or any of my social channels and I’ll give you a shout out and add it to the post!

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.