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Recipe of the Three Heavens of Numinous Treasure

October 27th 2006 05:00
Yes, folks, I’m sure many of you can empathise when I say that its an assessment heavy time of year. Yet while I’m tapping away furiously at the computer or slaving over piles of dusty books sometimes my mid drifts off and I think of food…
Did you know this every day spice could help you achieve immortality? http://www.sxc.hu/photo/192205


While researching Daoism for one of my essays I came across a really interesting recipe, written in an ancient Chinese self cultivation manuscript.
But to understand it, you’ll need a little background knowledge. In Daoist religion, one of the ultimate aims is to achieve immortality. This can be gained through alchemy, similar to the Western quest for the ‘Philosopher’s Stone’. Through specialised living, including diets and breathing techniques, and through the ingestion of alchemical substances it is said that one can become an immortal.

This is a short extract of one such technique:

Recipe of the Three Heavens of Numinous Treasure

Ingredients:
5 Parts Sesame
3 Parts Calamus
4 Parts Pine Resin
1 Part Pepper
3 Parts Ginger


Method:
Have all five separately pounded by a young boy on a day ruled by the sun. Never employ any other person to do the pounding. Then, again, 10,000 times.
Set in five separate vessels of red ware. Line up. Let stand over night to collect the dew.

Next morning, at sunrise, scoop out with a sanctified dipper. Mix together, using white honey or sugar as a cohesive.
Pound again, 30,000 times, to form little pellets the size of seeds.
Next day, at sunrise, kneel facing east. Take three pellets. Pray for long life. Your prayer will be granted.
Evening, at sunset, kneel facing west. Take three pellets. Pray as before.
[Continue daily]
During the entire process, strictly avoid all fresh fish, pork, and strong vegetables. Under no circumstances look upon dead bodies, dogs or pigs, or birthings. Be very careful!

Taken from The Taoist Experience by Livia Kohn for educational purposes.
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