🌿 Folk Prescriptions

· Shepherd’s Purse Porridge
Add 100 grams of rice to a pot, boil with water, then add 100 grams of fresh shepherd’s purse, and cook into porridge. Consume as needed in the morning and evening. Shepherd’s purse is rich in protein and over ten amino acids, plus glucose, sucrose, lactose, etc., providing abundant nutrition and a delicious taste.
· Leek Porridge
Wash 100 grams of rice and add to a pot, boil with water, then add 550 grams of washed and chopped leeks, and cook into porridge. Consume as needed in the morning and evening. Eating leeks in spring has a pungent, yang-promoting effect. Leeks are rich in vitamins A, B, C, sugars, and proteins, with flavor-enhancing and antibacterial properties. Due to their hot nature and yang-promoting qualities, they are unsuitable for those with yin deficiency or skin sores.
· Celery Porridge
Wash celery including roots, use 150 grams per serving, boil with water, extract the juice, mix with 100 grams of rice, and cook into porridge. Consume as needed in the morning and evening. Spring is when liver yang tends to rise, often causing headaches, dizziness, and red eyes. Patients or elderly people who regularly eat celery porridge may find it helpful in lowering blood pressure and reducing irritability. Spring is also a peak season for childhood measles; early detection allows giving celery porridge to children to achieve surface-clearing and rash-promoting effects. Additionally, celery porridge is suitable for growing children.
· Pig Liver Porridge
Take 50 grams of pig liver and 250 grams of rice, wash both, add water, and cook into porridge. Consume as needed. According to WHO expert group findings on children’s growth rates across countries, spring (especially May) is the fastest-growing season for children. Rapid growth requires additional nutrition in the diet. Pig liver contains abundant protein, lecithin, and trace elements, beneficial for children’s intelligence and physical development.
· Jujube Porridge
Take 50 grams of jujubes and 100 grams of rice, cook together into porridge. Consume warm twice daily. Jujubes have excellent tonic effects, greatly benefiting children’s growth and development. Especially since they are mild in nature, they nourish blood and calm the spirit, suitable for those with chronic illness, weak constitution, or poor spleen and stomach function.
· Mint Porridge
Use 15 grams of mint, brew into tea and cool. Cook 50 grams of rice into porridge, add appropriate rock sugar just before finishing, boil for another one or two minutes, and consume warm in the morning and evening. Mint is traditionally used in TCM as a diaphoretic and fever-reducing agent. Middle-aged people eating mint porridge in spring can refresh the mind, clear heat, improve appetite, and aid digestion.
· Goji Berry Porridge
Take 50 grams of goji berries and 100 grams of rice, cook together into porridge. Consume as needed in the morning and evening. Goji berries are sweet and neutral in nature, primarily targeting the liver and kidney meridians. They are a dual-purpose food and medicine for nourishing the liver and kidneys. Consuming goji berry porridge in spring helps address liver and kidney deficiency, treat fatigue and impotence, and manage chronic cough without external pathogens. Additionally, goji berry porridge lowers blood glucose and cholesterol, protects the liver, and promotes liver cell regeneration.
· Carrot Porridge
Use 350 grams of carrots, wash and chop, mix with 100 grams of rice and water, and cook into porridge. Consume in the morning and evening or as an afternoon snack. Carrots are rich in beta-carotene, which converts into vitamin A in the human body, protecting eyes and skin. People with rough skin, night blindness, dry eyes, or rickets in children benefit greatly from eating carrots. However, those with spleen deficiency and diarrhea should use cautiously.
· Chrysanthemum Porridge
Use 50 grams of chrysanthemum and 100 grams of rice. First, brew chrysanthemum into tea, then use the tea to cook into porridge. Consume as needed in the morning and evening. Modern pharmacological studies show chrysanthemum contains volatile oils, giving it a fragrant aroma, along with choline, vitamins A and B, and amino acids. It enhances capillary resistance and lowers blood pressure. Elderly people eating chrysanthemum porridge in spring can prevent wind-heat headaches, liver fire-induced red eyes, dizziness, and tinnitus. Long-term consumption makes limbs feel light, improves hearing and vision, and boosts mental alertness.
· Yam Porridge
Use 45–80 grams of dried yam slices or 100–200 grams of fresh yam, wash, slice, and cook with 100 grams of rice into porridge for breakfast and dinner. Yam is sweet and neutral in nature, a nourishing food for the spleen, lungs, and kidneys. Modern pharmacological research shows yam contains amylase, choline, mucilage, glycoprotein, free amino acids, fats, carbohydrates, vitamin C, and minerals like iodine, calcium, and phosphorus. The amylase in yam, called “digestive enzyme,” breaks down proteins and carbohydrates, thus providing nourishing effects. Elderly people eating yam porridge in spring gain substantial health benefits.