🌿 Folk Prescriptions

The Way of Self-Cultivation
There are five seasons in a year: spring, summer, late summer, autumn, and winter—corresponding respectively to heart, liver, spleen, lung, and kidney. Eating scientifically according to these five seasons ensures optimal care for the body's five zang organs.
Yearly Plan – Liver Nourishment (from Start of Spring to Start of Summer, February 4–May 6)
Spring brings warmer weather, increasing physical activity and accelerating metabolism, thereby raising the body’s demand for nutrients. Maintaining robust liver function is essential during this time.
Recommended: Sweet and less sour; increase intake of yang-promoting foods like scallions and soybean paste, and nourishing foods like jujubes and lotus seeds.
Avoid: Fatty meats, glutinous rice balls, cold cakes.
Recipes:
⑴ Leek Porridge: Boil rice with water until boiling, then reduce heat and simmer until soft. Add 50 grams of washed and chopped leeks, cook for another 10 minutes.
⑵ Jujube Porridge: Use jujubes and rice, boil over high heat, then simmer until soft.
⑶ Onion and Leek Stir-Fried Shrimp: Slice onions, cut leeks into small pieces, remove shells from shrimp. Heat oil, sauté shrimp and onions briefly, then add leeks and stir-fry until cooked. Season with salt before serving. (Onions, leeks, and radishes are known as the "three aphrodisiac vegetables." This dish enhances vitality and directly replenishes depleted energy.)
Scorching Sunlight – Heart Nourishment (from Start of Summer to Lesser Heat, May 7–July 7)
Summer is the most metabolically active season, with long days and short nights, hot weather, heavy sweating, high energy expenditure, poor appetite, and increased cardiac burden. As external heat rises, inner calmness must be maintained—"always keep the heart as cool as ice and snow." Foods should relieve heat, quench thirst, promote urination, and reduce swelling.
Recommended: Sweet, sour, cooling, reduced portion sizes, low oil; mung beans, watermelon, and umeboshi are ideal.
Avoid: Chicken, lamb, dried chili peppers.
Recipes:
Peppermint Tea: 2–3 fresh peppermint leaves and one slice of ginger steeped in boiling water. Not only cools and refreshes, but also dispels wind.
Enduring Late Summer – Spleen Nourishment (from Lesser Heat to Start of Autumn, July 8–August 8)
From Lesser Heat to Start of Autumn spans 30 days—the hottest period of the year, often accompanied by dampness. Vegetables and fruits abound, promoting digestion. Attention must be paid to spleen protection to prevent digestive tract diseases caused by diet.
Recommended: Aromatic and spleen-stimulating foods; limit greasy foods, increase vegetarian intake.
Avoid: Chili peppers, fatty meats.
Recipes:
Banana Frozen Milk: Mash two bananas, mix with a little milk, chill in refrigerator, then serve. Helps relieve fatigue and boost energy in hot weather.
Taste of Mackerel – Lung Nourishment (from Start of Autumn to Start of Winter, August 9–November 8)
Autumn brings dry weather, known as "autumn dryness," making people prone to dry throat, nasal dryness, and thirst. Diet should focus on nourishing yin and moistening lungs.
Recommended: Less spicy, more sweet and sour, refreshing foods. Citrus, hawthorn, sesame, glutinous rice, honey, loquat, sugarcane, pineapple are top choices.
Avoid: Chili peppers, raw scallions, garlic.
Recipes:
⑴ Sesame Porridge: Use black or white sesame seeds, roasted until fragrant. Cook rice into porridge, then add sesame seeds.
⑵ Fritillary and Pear Stew: Cut the top off a pear, remove the core, place fritillary bulb and a small amount of rock sugar inside, steam until cooked. Eat the pear and drink the juice.
Winter Light – Kidney Nourishment (from Start of Winter to Start of Spring, November 9–February 4 of next year)
Winter easily causes kidney deficiency; replenishing kidney energy and qi is essential during this season.
Recommended: Warm foods, tonifying, spices like chili and pepper, stews, beef and lamb, hot pot, and boiled meat.
Avoid: Sticky, hard, raw, or cold foods.
Recipes:
⑴ Ginger and Date Decoction: 10 large dates and 5 slices of ginger, boiled nightly as tea. Enhances cold resistance and reduces illness.
⑵ Yam and Beef: Cook yam and beef together. Beef can be braised or stewed. Add yam half an hour before removing from heat.
⑶ Fish and Lamb Casserole: Place lamb into a thoroughly cooked carp broth, continue stewing until lamb is tender. Season with coriander, green onions, pepper powder, or garlic before serving.