🌿 Folk Prescriptions

· Shepherd’s Purse Porridge
Boil 100g rice in a pot, add 100g fresh shepherd’s purse, continue cooking into porridge. Consume as breakfast or dinner, as desired. Shepherd’s purse is rich in protein and over ten amino acids, plus glucose, sucrose, lactose, etc., offering abundant nutrition and a sweet, delicious taste.
· Leek Porridge
Wash 100g rice, boil in a pot, then add 550g chopped, washed leeks, cook into porridge. Consume as breakfast or dinner, as desired. Eating leeks in spring has pungent, warming properties that support yang. Leeks are rich in vitamins A, B, C, sugars, and proteins, offering flavoring and antibacterial effects. Due to their warm nature, those with yin deficiency or skin sores should avoid them.
· Celery Porridge
Wash celery including roots, use 150g per serving, boil with water, extract juice, mix with 100g rice, cook into porridge. Consume as breakfast or dinner, as desired. Spring sees increased liver yang, easily causing liver fire, headache, dizziness, and red eyes. Patients or elderly individuals frequently eating celery porridge can help lower blood pressure and reduce irritability. Spring is also a peak season for childhood measles; early detection allows giving celery porridge to children to help release exterior pathogenic factors and promote rash eruption. Celery porridge is also suitable for growing children.
· Pig Liver Porridge
Take 50g pig liver, 250g rice, wash, add water, cook into porridge. Consume as desired. According to WHO expert group findings on children’s growth rates, spring (especially May) is the fastest growth period. Rapid growth demands increased nutrition. Pig liver contains abundant protein, lecithin, and trace elements, promoting intellectual and physical development in children.
· Red Date Porridge
Take 50g red dates, 100g rice, cook into porridge. Consume twice daily, warm. Red dates have excellent tonifying effects, greatly benefiting children’s growth and development. Especially valuable for their neutral nature, they nourish blood and calm the spirit—ideal for those recovering from illness, with weak spleen and stomach function.
· Mint Porridge
Use 15g mint, decoct into tea, cool. Cook 50g rice into porridge, just before serving, add appropriate rock sugar, reheat briefly. Serve warm at breakfast or dinner. In TCM, mint serves as a diaphoretic and febrifuge. Middle-aged adults eating mint porridge in spring can clear the mind, refresh the spirit, relieve wind-heat, enhance appetite, and aid digestion.
· Goji Berry Porridge
Take 50g goji berries, 100g rice, cook into porridge. Consume as breakfast or dinner, as desired. Goji berries are sweet and neutral, targeting liver and kidney meridians. A dual-purpose food and medicine, they tonify liver and kidney. Choosing goji porridge in spring helps address liver-kidney deficiency, treat chronic fatigue and impotence, and persistent cough (without external infection). Additionally, goji porridge helps lower blood sugar and cholesterol, protects the liver, and promotes liver cell regeneration.
· Carrot Porridge
Wash and chop 350g carrots, add 100g rice, cook with water into porridge. Consume as breakfast, dinner, or afternoon snack. Carrots are rich in beta-carotene, which converts to vitamin A in the body—protecting eyes and skin. Beneficial for those with rough skin, night blindness, dry eyes, or childhood rickets. Caution: avoid for those with spleen deficiency and diarrhea.
· Chrysanthemum Porridge
Use 50g chrysanthemum, 100g rice. First decoct chrysanthemum into tea, then use the tea to cook porridge. Consume as breakfast or dinner, as desired. Modern pharmacological studies show chrysanthemum contains volatile oils, giving it a fragrant aroma, plus betaine, vitamins A and B, and amino acids—enhancing capillary resistance and lowering blood pressure. Elderly individuals eating chrysanthemum porridge in spring can prevent wind-heat headaches, liver-fire red eyes, dizziness, tinnitus, and long-term use can make limbs lighter, hearing sharper, vision clearer, and the mind more alert.
· Yam Porridge
Use 45–80g dried yam slices, or 100–200g fresh yam, wash, slice, and cook with 100g rice into porridge. Eat for breakfast or dinner. Yam is sweet and neutral—a tonic for spleen, lung, and kidney. Modern pharmacological research reveals yam contains amylase, betaine, mucilage, glycoproteins, free amino acids, fats, carbohydrates, vitamin C, iodine, calcium, and phosphorus. The amylase in yam, known as "digestive enzyme," breaks down proteins and carbohydrates, contributing to its tonifying effect. Elderly individuals eating yam porridge in spring gain substantial health benefits.