(While most of this post may not be easy to understand, writing it helped me immensely with my TCM studies. I wrote them all from memory.).
Note: LU = points along the Lung meridian. H = points along the Heart meridian. LI = points along the Large Intestine meridian.
Acupuncture points that can help...
...clear heat: H 9, 2, 3
...clear pathogenic heat: LI 1, 5, 7
...clear lung heat: LU 5, 10, 11 (thanks, Tony ;) )
...benefit the mind: H 4, 6, 8
...benefit the eyes: H 9, LI 4, 14
...benefit the tongue: H 3, 5, 7
...benefit the throat: H 9, LI 17, 18
...benefit the voice: H4, LI 17, 18
...relieve pain: H 10, 12, 14
...relieve phlegm: H 14, 15, 18
...release the exterior: LI 11, 4, 5
...dissipate masses: LI 15, 16, 17
...tonify Qi: LU 4, 5, LI 10
...descend Lung Qi: LU 1, 5, 7
Now, on to something more useful to the world outside of CCNM: a healthy--and surprisingly easy to make--recipe. I'm posting this because I think PJ & M wanted the recipe and because Tony (who normally hates pasta!) really liked this dish.
Veg and Gluten-Free Lasagna.
1 box of brown rice lasagna noodles (or regular pasta can be used)
1 jar of flavored pasta sauce (basil, primavera, or puttanesca are best)
1 large zucchini (sliced), 1 cup mushrooms (sliced), 1 onion (diced), 2 cloves garlic (minced), 1 cup fresh basil (torn)
1 cup shredded cheese (dairy or Daiya)
1 teaspoon of black pepper, a pinch of sea salt, and other assorted herbs (optional)
Boil the pasta for 7 minutes in a liter of water (drain and then rinse very well after they are done cooking). In the meantime, saute all of the vegetables (minus the basil), salt and pepper (and any optional herbs) in a tablespoon of vegetable oil until everything is soft. In the last minute of sauteing, add the basil. Now cover the bottom of a large baking/casserole dish with pasta sauce, add a layer of noodles, top with sauteed veggies, sprinkled with cheese, and top all of this with more pasta sauce. Repeat these layers until you run out of noodles. Top the completed stack of noodles with more cheese. Bake at 350F for 30 minutes COVERED, then for 5-10 more minutes UNCOVERED. Serve with salad and g-free garlic bread. Makes 4 large servings.