Blood Pressure Lowering Foods (Part 5): The Therapeutic Effects of Chrysanthemum, Chayote, and Quail

Chrysanthemum has a sweet and slightly bitter taste, and is slightly cold in nature. It has a fragrant and dispersing aroma, and its properties are both ascending and descending. It has the effects of dispersing wind-heat, clearing the liver and improving eyesight, and clearing heat and detoxifying. It can be used to improve symptoms such as dizziness, headache, and vertigo caused by liver yang hyperactivity and internal liver wind. Recent studies have found that chrysanthemum has antihypertensive and anti-aging effects.

1. Suitable for consumption by most people.

2. Suitable for patients with hypertension due to liver yang hyperactivity and internal liver wind.

Brewing tea.

Goji berries and hawthorn.

1. Chrysanthemums can cause poisoning if eaten with chicken or pork. Avoid eating them with celery.

2. Chrysanthemum is cooling in nature, so those with qi deficiency, cold stomach, poor appetite, or diarrhea should use it with caution.

Chrysanthemum and Hawthorn Tea

Main ingredients: 15g chrysanthemum, 20g hawthorn, 10g goji berries

Ingredients: Honey (appropriate amount)

practice

Boil chrysanthemum, hawthorn, and goji berries in water for 5 minutes or steep them in boiling water for 10 minutes, then add honey before drinking.

It is said to strengthen the spleen, aid digestion, clear heat, and lower lipids.

It is recommended for improving coronary heart disease, hypertension, hyperlipidemia, and obesity.

Chayote

Other names: Gooseberry, Vegetable Pear, Hayato Gourd, Annan Pumpkin, Delicious Pear, Longevity Gourd, Clasping Hand Gourd, Everlasting Gourd

Chayote is a nutritionally complete vegetable among gourds, containing more protein and calcium than cucumbers, and significantly higher levels of vitamins and minerals than other gourds. It is also very low in calories and sodium. Regular consumption of chayote can promote urination and sodium excretion, and has vasodilating and blood pressure-lowering effects. It is a healthy vegetable for patients with heart disease and high blood pressure. Chayote is rich in zinc, and regular consumption can help with children's intellectual development and improve intelligence.

1. Suitable for everyone.

2. Suitable for patients with high blood pressure and heart disease.

Stir-fry, marinate, stir-fry, boil, and make soup.

meat.

Because chayote is a warming food, people with yin deficiency and body heat or those who are physically weak should eat less of it.

Kelp and Buddha's Hand Melon Soup

Main ingredients: 300g chayote, 20g dried kelp, 20g dried shrimp

Ingredients: a little oil, 2g ginger slices, 3g salt, 2g pepper powder, 5g sesame oil

practice

1. Peel the chayote, wash it, and slice it.

2. Soak the kelp until softened, then cut it into slices; soak the dried shrimp until softened, then drain the water.

3. Heat the pot, add oil and sauté ginger slices and dried shrimp until fragrant.

4. Stir-fry the chayote for a few moments, then add the kelp and enough water to cover and bring to a boil. Simmer over low heat for 1 hour until the kelp is cooked through. Season with salt, pepper and sesame oil before serving.

The dried shrimp compensated for the soup's blandness and enhanced its umami flavor.

Recommended as an ideal choice for obese individuals.

Buddha's Hand Jellyfish

Main ingredients: 300g jellyfish skin, 50g chayote, 50g water chestnuts

Ingredients: 20g soy sauce, 3g salt, 3g vinegar, 5g sesame oil, 2g chicken bouillon.

practice

1. Wash the jellyfish skin and chayote separately, and cut them into thin strips; peel the water chestnuts and slice them.

2. Blanch the jellyfish strips and chayote strips separately in boiling water, then rinse them with cold water and drain.

3. Place the shredded jellyfish, shredded chayote, and sliced ​​water chestnuts in a bowl, add soy sauce, salt, vinegar, sesame oil, and chicken bouillon, and mix well.

The flavor is light and fragrant, with a crisp and refreshing taste.

Adding a little chili pepper is recommended for better flavor.

quail

Quail meat is rich in lecithin, which inhibits platelet aggregation, prevents thrombosis, protects blood vessel walls, and prevents arteriosclerosis. Long-term consumption can help prevent atherosclerosis and hypertension. Quail meat is also rich in phospholipids, which nourish nerves and improve brain function, making it suitable for those suffering from neurasthenia.

1. Suitable for consumption by most people.

2. Especially suitable for people with high blood pressure, obesity, the elderly, children and those who are weak.

Fried, stir-fried, roasted, braised, and stewed in soup.

mushroom.

No special contraindications.

Quail soup

Main ingredients: 3 quails, 100g Chinese yam, 15g goji berries, 2 jujubes

Ingredients: 10g Shaoxing wine, 10g scallion segments, 15g ginger slices, 3g salt, 2g chicken bouillon.

practice

1. After slaughtering the quail, remove the feathers and wash it clean. Chop off the head and claws, divide the whole body into 4 pieces, blanch it in boiling water to remove the blood, and take it out.

2. Place the quail in a casserole dish, add Shaoxing wine, scallion segments, ginger slices, Chinese yam, goji berries, honey dates, and an appropriate amount of water. Bring to a boil over high heat, then reduce to low heat and simmer for 3 hours. Remove the scallions and ginger, and season with salt and chicken bouillon.

The soup is described as having a fresh and delicious flavor, and being highly nutritious.

It is recommended for people with high blood pressure, obesity, and the middle-aged and elderly.

Braised Quail with Mushrooms

Main ingredients: 6 quails, 30g dried shiitake mushrooms

Ingredients: 200g oil, 3g ginger slices, 10g cooking wine, 10g soy sauce, 3g five-spice powder, 3g salt, 5g star anise, 3g sugar, 3g scallion segments, 2g sesame oil, 300ml chicken stock.

practice

1. Slaughter the quail, remove the feathers from its hind legs, remove the internal organs, clean it thoroughly, chop off the head and claws, and marinate it with ginger slices, cooking wine, soy sauce (5 grams) and five-spice powder.

2. Soak the shiitake mushrooms in water until softened, then cut them in half.

3. Place a wok over high heat, add oil and heat to 60% hot, then add the quail and fry until golden brown. Remove and drain the oil.

4. Heat a wok over high heat, add chicken broth, scallions, salt, soy sauce (5g), star anise and sugar, then add shiitake mushrooms and quail. Simmer over low heat for 1 hour, then turn up the heat to reduce the sauce. Drizzle with sesame oil and serve.

Quail meat is rich in protein and vitamins. It is a high-protein, low-fat, and low-cholesterol food, and is known as "animal ginseng" in folk medicine. Regular consumption can increase the body's vital energy, prevent and fight diseases, and prolong life.

If you don't have stock, you can use water instead.