Jellyfish, walnuts, and peanuts: Aquatic delicacies and nut remedies for home management of hypertension.

Jellyfish – An Ideal Nutritional Powerhouse Recommended Daily Intake: 40g Calories (100g): 33 kcal Sodium Content (100g): 325.0 mg Other Names: Jellyfish, Stone Mirror Properties and Channels: Neutral in nature, sweet and salty in taste, enters the liver and kidney channels. Blood Pressure Lowering Secrets Blood Pressure Lowering Elements: Mannitol, Acetylcholine Analogs Blood Pressure Lowering Rationale: The mannitol polysaccharide colloid contained in jellyfish can effectively lower cholesterol in the blood and lower blood pressure. Jellyfish contains a substance similar to acetylcholine, which is very beneficial for patients with high blood pressure and can effectively lower blood pressure. Analysis of its effects: ◎ Jellyfish has the effect of cleansing the intestines and maintaining good health; people frequently exposed to dusty environments can eat it regularly. ◎ Jellyfish is very rich in iodine, so eating it regularly can prevent goiter. Dietary reminder: Fresh jellyfish contains toxins and cannot be eaten directly; it needs to be dehydrated before consumption. Pairing principles: Eating these two together has the effect of lubricating the intestines and relieving constipation: Jellyfish + sesame. Eating these two together has a significant effect of clearing heat and promoting body fluids, and can improve bronchiectasis: Jellyfish + water chestnut. Stewing jellyfish skin with pig's blood can effectively improve asthma: Jellyfish + pig's blood lowers blood pressure. Nutritional recipe recommendation: Refreshing jellyfish skin. Ingredients: 300g jellyfish skin, 50g each of enoki mushrooms, cucumber, and red bell pepper, appropriate amount of minced garlic. Seasonings: 2 tablespoons white vinegar, 1 tablespoon each of white sugar, dark soy sauce, and sesame oil. Instructions: ① Wash the jellyfish skin, cut it into strips, blanch it in boiling water for 30 seconds, immediately remove it, and soak it in cold boiled water to cool. ② Remove the stems from the red bell pepper and wash it. Wash the cucumber and cut both into strips. Remove the stems from the enoki mushrooms and wash them. Blanch them in boiling water, remove them, and drain them. ③ Put all the ingredients in a bowl, add all the seasonings, mix well, and refrigerate for 1 hour. Garlic Chicken and Jellyfish Skin Ingredients: 200g chicken breast, 150g jellyfish skin, 80g Chinese cabbage heart, appropriate amount of minced garlic Seasonings: a little salt, white sugar, vinegar, and sesame oil Instructions: ① Wash the jellyfish skin, cut it into strips, soak it in water to remove excess salt, and wash it again. Wash the chicken breast and bok choy separately and cut them into strips. ② Bring an appropriate amount of water to a boil in a pot, add the jellyfish skin strips and blanch for a few moments, then remove and cool. Next, add the chicken breast strips and blanch until cooked, then cool and drain. ③ Put the jellyfish skin strips, bok choy strips, and chicken breast strips into a large bowl, add minced garlic, salt, sesame oil, vinegar, and white sugar, and mix well.

Walnuts – a highly nutritious "longevity nut" Recommended daily intake: 10-30 grams Calories (100g): 646 kcal Sodium content (100g): 6.4 mg Other names: Walnut, Persian walnut Properties and meridians: Warm in nature, sweet in taste, enters the lung, kidney, and liver meridians Blood pressure lowering secret Blood pressure lowering element: Unsaturated fatty acids Reason for blood pressure lowering: Walnuts can reduce the absorption of cholesterol in the intestines. Walnuts are rich in unsaturated fatty acids that are beneficial to the human body. They can lower the levels of triglycerides and low-density lipoprotein in the blood, thus preventing hypertension and hyperlipidemia. Analysis of their effects: ◎ Walnut kernels contain a relatively high amount of protein and essential unsaturated fatty acids, which are important substances needed for the metabolism of brain cells and tissues. They can nourish brain cells and enhance brain function. ◎ Walnuts are moist and oily, which can lubricate the intestines, making them especially suitable for constipation caused by qi deficiency, postpartum constipation, and constipation caused by blood and fluid depletion after illness. Dietary reminder: Walnuts contain a lot of oil, so it is not advisable to eat too many at once, otherwise it will affect gastrointestinal digestion. Pairing principles: Walnuts and eel can regulate qi and blood and nourish the kidneys: Walnuts + eel: Eating them together has the effects of moisturizing the lungs, relieving cough, and nourishing the kidneys and strengthening the body. Walnuts + red dates: Eating them together can remove blemishes and whiten the skin, improving facial complexion. Walnuts + milk: Lowers blood pressure. Nutritional recipe recommendation: Pork kidney and walnut soup. Ingredients: 500g pork kidney, walnut kernels, scallions, ginger (appropriate amounts). Seasonings: cooking wine, salt, MSG (appropriate amounts), a little sesame oil. Instructions: ① Remove the fascia from the pork kidneys, halve them, remove the viscera, wash them, cut them into thick slices, blanch them in boiling water, remove them, and rinse them clean; blanch the walnuts in boiling water until cooked, remove them; cut the scallions into sections; slice the ginger, set aside. ② Heat oil in a wok, sauté the scallion sections and ginger slices until fragrant, then add the pork kidney slices and stir-fry until dry, then add cooking wine, pour in an appropriate amount of water, then add the walnuts, season with salt, simmer over low heat for 25 minutes, finally add goji berries, chicken essence, and pepper, and cook until well combined. Rice and Pork Broth Ingredients: 150g rice, 100g chicken breast, appropriate amount of walnuts and bok choy Seasoning: a little salt Instructions: ① Rinse the rice thoroughly; wash the chicken breast and dice it; wash the walnuts; wash the bok choy, blanch it in boiling water until cooked, remove and set aside. ② Place the diced chicken breast in a bowl, add salt and mix well, then steam in a steamer for 16 minutes. ③ Place a pot on the stove, add an appropriate amount of water, add the rice, and cook until 90% done. ④ Then add the bok choy, walnuts, steamed chicken, and broth, stir well, and finally cook until the flavors are absorbed.

Peanuts – The "Longevity Fruit" for Medicinal and Health Benefits Daily Recommended Intake: 50g Calories (100g): 313 kcal Sodium Content (100g): 3.7 mg Other Names: Ground Peanut, Longevity Fruit Properties and Channels: Neutral in nature, sweet in taste, enters the Stomach and Lung channels Lowering Blood Pressure Code Lowering Elements: Arginine, Unsaturated Fatty Acids Reasoning for Lowering Blood Pressure: Peanuts are rich in arginine, which can dilate blood vessels and lower blood pressure. Peanuts are rich in unsaturated fatty acids, having the highest content of any fat. Unsaturated fatty acids not only regulate insulin secretion but also reduce bad cholesterol and increase good cholesterol in the blood. Efficacy Analysis: ◎ Peanuts contain various vitamins such as vitamin B1 and vitamin B₂, especially many essential amino acids, which promote brain cell development. ◎ The vitamin K in peanuts has a hemostatic effect, especially the red skin of peanuts, making it very suitable for patients with hemorrhagic diseases. Dietary Reminder: Avoid eating moldy or sprouted peanuts. These peanuts are often contaminated with aflatoxin, which is highly carcinogenic. Combining peanuts with spinach can not only improve the body's resistance but also whiten the skin. Peanuts and spinach together can improve blood circulation and have anti-aging effects. Peanuts and mustard greens can lower blood pressure. Nutritional recipe recommendation: Roasted Gluten and Peanut Porridge. Ingredients: 200g rice, 100g roasted gluten, 100g barley, peanuts, dried shiitake mushrooms, and scallions (as needed). Seasonings: Salt and chicken essence (a little). Instructions: ① Wash and soak the barley and rice separately; soak the roasted gluten until soft, wash and cut into pieces; soak the dried shiitake mushrooms in warm water, remove the stems, wash and slice; wash and chop the scallions. ② Put the soaked barley and rice into a pot, add enough water, bring to a boil over high heat, then reduce to low heat. Add the chopped roasted gluten, peanuts, and shiitake mushroom slices and continue to simmer for 1 hour. When the porridge thickens, add a little salt and chicken bouillon, stir well, turn off the heat, and sprinkle with chopped green onions. Black Sesame and Peanut Porridge Ingredients: 50g glutinous rice, 10g peanuts, a little black sesame seeds. Seasoning: a little white sugar. Instructions: ① Drain the soaked peanuts and grind them into powder using a blender; rinse the glutinous rice and black sesame seeds and set aside. ② Place a pot on the stove, pour in an appropriate amount of water and bring to a boil. Add the glutinous rice and bring to a boil again, then reduce the heat to low and simmer until it becomes porridge. Add the ground peanuts and black sesame seeds and cook until thickened. Sprinkle with a little white sugar to taste.