Botanical Orders for Szechuan, Western Chinese, Tibetan, and Indian Days
      Advanced Level of Diet on Miryai Mt.
      In the Living Gods, Let the hallowed Light of Transcendent Truth be praised. Let the Sweet Mystery of Miryai awaken in the heart of hearts.


    The Foods listed below are those associated with the first of five rotational days. They can be used to construct a Szechuan, Western Chinese, Tibetan, and Indian Cuisine and menu. (In order to adhere to the principles of rotating foods in ones diet, it is important not to add foods not listed below on one of every 5 days. To keep a balance between the 5 food groups of earth, water, fire, wind and zephyr it is important to eat an equal amount of food from each group. These factors create some challenges, especially when trying to create a specific cuisine such as Japanese, but it is possible as the 3 menu examples below will show.)

               


    CHINESE-INDIAN FOODS GROUPED BY 5 LIGHTS
    BOTANICAL ORDERS for DAY or TRIDAY  3
    COMPLETE LIST OF ALL ALLOWED FOODS

    Earthstar Plants
    - Aprox. 1.1 lb(500g) per Day

    2,3,4  Caryophyllales: Buckwheat, Rhubarb, Sorrel, Purslane, Miner’s Lettuce, Chickweed, Malabar Spinach,  Ullucu, Dragon Fruit, Prickly Pear, Amaranth, Quinoa, Spinach, Chard,  Beets, Sea beans  (Superasterids)
    3,4,5  Ericales: Kiwifruit, Tea, Cranberry, Blueberry, Huckleberry, Wintergreen, Brazilnut, Persimmon, Sapodilla, sapote, chicle, lúcuma, shea, “miracle fruit”, argan oil  (Superasterid/Asterid)
    2,3,4  Piperales: Black, white, and green Pepper (Magnoliids)
    3,4,5  Magnoliales: Pawpaw, custard apple family, Annona: soursop/guanabana, cherimoya, African custard-apple, Nutmeg/mace (Magnoliids)
    3,4,5  Pinales: Pine nuts, Araucaria nuts, Juniper berries, Spruce tips
    1,2,3  Ginkgoales: Ginkgo nuts, taro root
    1,2,3  Austrobaileyales: Star anise
    1,2,3  Ranunculales: Poppyseed, Nigella seeds,  Berberis (barberry) (Basal Eudicots)
    1,2,3  Proteales: Macadamia  (Basal Eudicots)
    1,2,3  Vitales: Grape   (Superrosid/Rosid)
    1,2,3  Saxifragales: Currant, Gooseberry  (Superrosid)
    1,2,3  Oxalidales: Star fruit, Oca   (COM Clade)
    1,2,3  Malpighiales: Flaxmeal, Flax oil, Passion fruit, Cassava, manioc, Inca Peanut  (COM Clade)
    1,2,3  Laminariales: Kelp, Seaweed (Heterokont)
    1,2,3  Polypodiopsida Fern fiddleheads (Polypodiopsida)
    1,2,3  Agaracales: Mushroom (Shitake, etc), Koji mold (Tamari, Rice wine vinegar), Yeasts (Fungi)

    Waterstar Plants
    - Aprox. 1.1 lb(500g) per Day

    1,2,3  Fagales: Chestnut, hazelnut/filbert, Birch, Walnut, Hickory, Pecan
    2,3,4  Fabales: Soy, Aduki, Mung, Cowpea, Yard Long, Chickpea,  Fava, Pea, Field Pea, Lentil, Dal, Red Kidney, Red Kidney, Black, Pinto, Lima, Runner, Cannelini, Borloti, String Beans, Tamarind, Carob, Peanut, Jicama.

    Firestar Plants
    - Aprox. 1.1 lb(500g) per Day

    3,4,5  Solanales: Tomato,  Potato, Eggplant, Tobacco, Peppers, Tomatillo, Inca golden berries, Goji berries, Tree tomatoes, Ground cherries, Sweet potato (not yam)
    3,4,5  Apiales: Carrot, Celery (root, stem/leaves, seed),  Parsley (root and leaves), Cilantro/coriander, Cumin, Fennel, Caraway, Anise seed,  Parsnip, Dill, Chervil, Lovage, Ajwain, Angelica, Arracacia xanthorrhiza root
    1,2,3  Asterales: Tarragon, Sunflower, Lettuce, Artichoke, Sunchoke, Chicories, Dandelion, chyrysanthemum, Yacón, Chamomile, Stevia

    Windstar Plants
    - Aprox. 1.1 lb(500g) per Day

    2,3,4  Myrtales: Pomegranate, Clove, Guava, Allspice,  Feijoa
    3,4,5  Sapindales: Maple syrup, Sumac, Mango, Pistachio,  Cashew, Pink peppercorns, Citrus: Lemon, Lime, Grapefruit, Orange, Bergamot, Citrons, Kaffir lime leaves; Sichuan Peppercorns
    2,3,4  Malvales: annato/achiote, Cocoa butter, Chocolate, Marshmallow, Durian, Okra, Hibiscus flower tea

    Zephyrstar Plants
    - Aprox. 1.1 lb(500g) per Day

    1,2,3  Zingiberales: Banana, plantain, Ginger, Cardamom,  Turmeric
    2,3,4  Asparagales: Onion, Shallot,  Garlic, Ramps, Leek, Scallion, Chives, Asparagus, Agave, Vanilla, Saffron
    POSSIBLE CHINESE-INDIAN  FOODS GROUPED BY  BOWL
    Main Food Should Be <50% of Oryoki Bowl


    Bowl 
    2 CUP  - Fruit, Vegetables, Greens, Salad
    1.5 CUP - Soups, Smoothies, Beans, Protein
    1 CUP - Starch: Grains, Roots, Squash
    .75+ CUP - Tea, Coffee, Extracted Juices
    .33 CUP -  Sauces, Dips, Nuts, Dressings, Dessert
    Coffee/Tea Tea (Matcha, green, black)
    (Stevia)
    Hibiscus flower tea
    Smoothie 
    (Blended whole foods)
    Huckleberry(Wild Blueberry)
    Parsley
    (Flaxmeal)

    Lettuce
    Spinach
    Soy Milk
    Field Pea (protein powder)
    Kiwifruit
    Blueberry
    Chard
    Grape

    Breakfast (Potato Dosa) Persimmon
    Currant
    Gooseberry
    Mango
    Potato

    Buckwheat
    Amaranth
    Quinoa

    Banana
    Maple syrup
    Agave
    Vanilla
    Lunch/Dinner (Potato/Bean) Stirfry: Celery (stem/leaves, seed)
    Asparagus
    Eggplant
    Peppers
    Onion
    Carrot
    Spinach
    Chard
    (Tomato)

    Okra
    Shallot
    Garlic
    Fern
    Leek
    Scallion
    Durian
    Chives
    Tomatillo
    Goji berries
     

    Soup: Tomato
    Dal
    Red Kidney
    Tamari
    Soy (Tempe/Tofu)
     

    Celery root
    Kelp, Seaweed
    Mushroom
    Aduki
    Mung
    Cowpea
    Yard Long
    Chickpea
    Fava
    Field Pea
    Lentil
    Black
    Pinto
    Lima
    Runner
    Cannelini
    Borloti
    String Beans
    Pea
     

    Potato
    Tomato
    Carrot
    Onion

    Buckwheat
    Amaranth
    Quinoa
    Plantain
    Parsley root 
    Taro root
    Oca
    Cassava
    Jicama
    Parsnip
    Yacón
    Sunchoke

    Juice Extract of: 
    Carrot
    Beet
    Celery

    Pomegranate
    Orange
    Cranberry
    Blueberry
    Huckleberry
    Dragon Fruit
    Prickly Pear
    Currant
    Gooseberry
    Star fruit
    Passion fruit
    Tamarind
    Guava
    Lemon
    Lime
    Grapefruit
    Bergamot
    Citrons
    Hibiscus flower tea
    Tea
    Chamomile

    Persimmon
    Kiwifruit
    Grape

    Carob
    Peanut
    Chocolate
    Marshmallow
    Black, white, and green Pepper
    Parsley (leaves)
    Cilantro/coriander
    Cumin
    Caraway
    Anise seed
    Dill
    Tarragon
    Stevia
    chyrysanthemum
    Clove
    Maple syrup
    Sumac
    Pink peppercorns
    Kaffir lime leaves
    Sichuan Peppercorns
    Ginger
    Cardamom
    Turmeric
    Agave
    Vanilla
    Saffron

    Supper Salad/Soup Salad:
    Lettuce
    (Flax oil)
    (Lemon)
    Artichoke
    Peppers
    Tomato

    Eggplant
    Tomatillo
    Goji berries
    Spinach
    Chard
    Rhubarb
    Miner’s Lettuce
    Chickweed
    Chicories
    Dandelion
     
     

     

    Soup
    Tomato
    Tamari
    Onion
    Carrot
    Cowpea
    Yard Long
     

    Soy (Tempe/Tofu)
    Aduki
    Mung
    Chickpea
    Fava
    Field Pea
    Lentil
    Dal
    Red Kidney
    Black
    Pinto
    Lima
    Runner
    Cannelini
    Borloti
    Malabar Spinach

    Carrot (Shredded)
    Beets (Shredded)

    Jicama

    Juice Extract of: 
    Carrot
    Beet

    Tea
    Chamomile
    Grape
    Cranberry
    Blueberry
    Huckleberry
    Persimmon
    Dragon Fruit
    Prickly Pear
    Currant
    Gooseberry
    Star fruit
    Passion fruit
    Tamarind
    Pomegranate
    Guava
    Lemon
    Lime
    Grapefruit
    Orange
    Bergamot
    Citrons
    Hibiscus flower tea

    Kiwifruit

    Peanut
    Pistachio
    Cashew
    Pine nuts
    Ginkgo nuts
    Poppyseed
    Macadamia
    Chestnut
    Hazelnut/filbert
    Walnut
    Pecan
    Brazilnut
    Sunflower

    CHINESE-INDIAN FOODS GROUPED BY MEAL & BOWL
    BOWL CONTENT for VARIOUS MEALS ON DAY 3 (Chinese Cuisine)
    (Foods in Parenthesis are from other Bowl Categories & Should Usually Not Exceed 49%)

    The meals and  times outlined below are suggestive only. They are restricted to 2/5 of the day, leaving a 14 hour fasting window. The two 5 hour periods have different protocols. One is for fattier foods and non starchy carbs like salads, stir fries, avocados, flax oil, tofu, garbonzos. The other 5 hour period is starch heavy, with little added fats. The order of their observance depends upon the time of day most energy is needed. If heavy work or exercise is in the morning, then the starch period is observed in the morning, if more energy is needed in the afternoon then the fattier block of time is in the morning and the carb heavy meals are moved to the afternoon. (Underweight individuals might want to mix fattier meals with starchy ones, but normal or overweight individuals should keep them as separate as possible.) 

    The following is part of 5 Cuisines that contain a 1892 calorie average over 5 days when using the traditional Oryoki bowl size (or 2365 when rotationally doubling meals, or 2516 calories in 33% larger bowls)

    (Total Weight - 2343 grams)
    (Total Calories - 1568 calories)
    +52 Lysine:Arginine
    2 CUP  - Fruit, Vegetables, Greens, Salad 
    (Eat first to "clothe" carbs)
    1.5 CUP - Soups, Smoothies, Beans, Protein, Vines 
    (Eat second before Starch/Grains)
    1 CUP - Starch: Grains, Roots, Squash 
    .75 CUP - Tea, Coffee, Juice Extracts
    .33 CUP -  Sauces, Dips, Nuts, Dressings, Dessert 
    (High Calorie dense Nuts, Fruits & Condiments)
    8am Coffee (8am-11am)
    (-27 Lysine)
    (3.5 cups)
    - - - Matcha Tea .5tsp (1g/3k/-)
    (Soy milk) .33c (81g/27k/-27)
    (Stevia)
    (.33 cups)
    -
    Smoothie 
    (Blended whole foods)
    (Drink before Breakfast to "clothe" carbs)
    Smoothie:
    Amer. Grape 1c (92g/150k/-18)
    Wild blueberry .33c (50g/35k) (-8)
    Spinach .75c (22g/6k) (+3)
    Pea Protein 30g (30g/100k/-219)
    (218mg lysine per 1/8 tsp)

    (2.08 cups)

    Breakfast (8:10am)
    (0 Lysine for Coffee, smoothie & Breakfast)
    (5.5 cups)
    Mango .25c (27g/16k/+6)
    Amer. Grape 1.66c 153g/250k/-12)
    (1.90 cups)
    Dosa: Quinoa/Buckwheat .12c (42g/37k/-15)
    (Sprouted Lentil) .12c (25g/28k/+26)
    Dosa Filling:  Potato 1.16c (178g/132k/+50)
    Shallot 3tsp (10g/7k/-5)
    Bell Peppers .25c (17g/7k) (+5)
    Pea Protein 30g (30g/100k/-219)
    (218mg lysine per 1/8 tsp)
    Tumeric, Cumin, Cayenne
    (1 cups)
    Banana .5c/1 (114g/100k/+1 lysine)
    (.5 cups)
    Brunch (10:30am)
    (Szechuan)
    (8 Lysine)
    (4.5cups)
    Asparagus .75c (135g/30k/+19) or Leek***
    Snow Pea .5c (55g/20k) (+34) (not pea @-161)
    Carrot .25c (27g/10k/+3)
    (Tamari) 1 tsp (6g/4k)(+20)
    Cooked Leek .5c (50g/16k/+0) 
    (Pecan) 1.5tsp (7g/40k/-71)
    Shallot 3tsp (10g/7k/-5)
    (Rice Vinegar) 1tsp (5g/0k/-)
    (Ginger) .5tsp (1g/1k/+1)
    Cilantro .06c (1g/0k/-)
    (2 cups)
    Soup: Quinoa/Buckwheat .12c (42g/37k/-15)
    (Sprouted Lentil) .12c (25g/28k/+26)
    Tamari 1 tsp (6g/4k)(+20)
    Tomato Paste 1 tsp (5g/5k/+2) 
    Celery .25c (25g/7k/+2)
    (Sichuan Pepper) 
    (Ginger) .5tsp (1g/1k/+1)
    (Cumin) .5tsp (2g/-/-2)
    Water/Broth 
    (1 cup + water)
    Potato .66c (102g/88k/+33)
    Chard .33c (58g/12k/-12)
    Tomato Paste 1 tsp (5g/5k/+2) 
    (Garlic) .33 clove (1g/2k/-3)
    (Cilantro) .06c (1g/0k/-)
    (Tumeric, Cayenne)
    (1 cups)
    Juice
    Grapefruit .66c (90g/65k/-46)
    (.66 cups)
    Sunflower Sprouts .33c (27g/16k/-)
    (.33 cups)
    Lunch (1pm) 
    (Szechuan)
    (+43 Lysine)
    (5.15 cups)
    Green Beans 1.75c (218g/105k/+28)(or part tofu)
    Onion .16c (14g/4k/-16)
    (Garlic) .33 clove (1g/2k/-3)
    (Tamari) 1 tsp (6g/4k)(+20)
    (Rice Vinegar) 1tsp (5g/0k/-)
    Sichuan Pepper 
    (1.91 cups)
    Kidney Bean .5c (89g/112k/+52)(or
    tofu)
    Onion .16c (14g/4k/-16)
    Tomato .25c (40g/4k/+5)
    Tomato Paste 1 tsp (5g/5k/+2) 
    Bell Peppers .25c (17g/7k) (+5)
    Water/Broth 
    (1.16 cup + water)

    Sweet potato 1c (200g/150k/+14)
    (Maple Syrup) 3tsp (15g/39k/-)
    (Cinnamon) 1tsp (3g/6k/+2)
    (1 cups)
    Juice
    Grapefruit .66c (90g/65k/-46)
    (.66 cups)
    Amer. Grape.33c (31g/50k/-6)
    (.33 cups)
    (Transition from high starch to low starch)
    Supper (6pm)
    (+31 Lysine)
    (4.61 cups)
    Salad
    Lettuce 2c (78g/16k/+58)
    (Flax Oil) 5tsp (25g/200k/-0)
    (Lemon Juice) 2tsp (10g/3k/+0)
    (Pecan) 1.5tsp (6g/39k/-69)
    (2 cups)
    Soup
    Cooked Leek .25c (25g/8k/+0) 
    Tomato Paste 1 tsp (5g/5k/+2) 
    Tamari 1 tsp (6g/4k)(+20)
    Cilantro .25c (4g/1k/-)
    Parsley .5c (34g/10k/+18)
    Potato .16c (28g/29k/+11)
    Water/Broth 
    (1.16 cup + water)
    Shredded Beets 25c  (35g/15k/+11)
    Carrot .25c (27g/10k/+3)
    (Tomato) .25c (40g/4k/+5)
    Cilantro .25c (4g/1k/-)
    (1 cups)
    Hibiscus flower tea .66c (160g/0k/0)
    Tangerine.25c (34g/24k/-25)
    Water 
    (.25 cup + water)
    Kalmata Olive 3tsp/6 (15g/40k/-6)
    (.20 cups)
    (For 33% larger westeners: Bowl 1 - 2.66 cups,  Bowl 2 - 1.995 cups,  Bowl 3 - 1.33 cups, Bowl 4 -  .9975 cups.,  Bowl 5 - .4389 cups.)
       
      Total excess Lysine over Arginine for the day is +52 mg. Total weight of all food is 2343 grams. (Weight from each element: Earth 326g, Water 525g, Fire 584g, Wind 240g, Zephyr 384g.)  Total calories for entire day's menu is 1568. 
       

      *** Asparagus is only available 11.5% of the year, when its not substitute leeks and shift dishes around to balance them
       
       

    COLOPHON: This grouping of edible plants was made by me, Yesai, on Miryai Mt. in late 2021 as a revision of the outdated Chinese 5 Element system. It was made in an attempt to develop a balanced dietary program based upon the realities of modern botanical classifications and on practicalities of growing, 
    processing and preparing one's own nutrient dense food. It was formulated in partial response to the quote of Bardaisan about the need to balance the five types of food as well as in an attempt to modernize and improve the Five Element system encountered in traditional Chinese medicine.
       
      Peace to all....
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