Selected Dietary Therapy Recipes for Hypertension (Part 2): Soups and Porridges Ingredients such as Kelp, Prunella Vulgaris, and Gastrodia elata

(30) Kelp and Green Tea: 500g kelp, 100g green tea. Rinse and soak the kelp in clean water.

After steeping for 6 hours, remove and sun-dry or oven-dry. Grind into a fine powder, mix with green tea, and set aside. Take twice daily.

Use 20 grams each time, place in a cup, pour in boiling water, cover, steep for 15 minutes, and drink frequently as a tea substitute. Benefits:

It clears heat and cools the blood, promotes diuresis and lowers blood pressure. It is used for all types of hypertension.

(31) Prunella vulgaris and pork soup: 20g Prunella vulgaris, 50g lean pork. Combine Prunella vulgaris and lean pork...

(Slice thinly), simmer in a soup over low heat. Take twice daily. Eat the meat and drink the soup. Clears liver heat, disperses stagnation, and lowers...

Blood pressure. Suitable for hypertension; also effective for low-grade fever due to pulmonary tuberculosis, with prolonged use.

(32) Stewed Sea Cucumber with Rock Sugar: 50g of rehydrated sea cucumber, appropriate amount of rock sugar. After stewing the sea cucumber until tender, add...

Add rock sugar and simmer for a few more minutes. Take on an empty stomach before breakfast. It nourishes the kidneys and replenishes essence, nourishes blood and moisturizes dryness. Suitable for those with high blood pressure.

(33) Stewed eggs with Gastrodia elata: 9 grams of Gastrodia elata, simmered for 1 hour, then discard the residue, add 2 eggs and cook together. Eat after it is cooked.

(34) Cold Mixed Three Shredded Vegetables: Wash 150g of white radish, 150g of kelp, and 150g of celery.

Cut into evenly sized thin strips, then blanch in boiling water and quickly remove. Mix the three strips together and add an appropriate amount of...

It can be eaten with salt and seasonings. Kelp, celery, and radish all have blood pressure-lowering effects; kelp can also lower blood pressure.

Lipids, white radish aids digestion and has anti-aging properties.

(35) Black Fungus Stewed with Lean Pork: Soak 10 grams of black fungus and wash it clean. Cut 50 grams of lean pork into...

Add 3 slices of ginger and 5 jujubes to a pot, add an appropriate amount of water, and simmer over low heat to thicken the soup.

Reduce the water level to about one-third of its original volume, then add a little salt and seasonings before serving. Long-term consumption is beneficial for blood lipids...

It has an auxiliary effect in lowering blood pressure and has a good health-preserving effect on the cardiovascular and cerebrovascular systems.

(36) Celery Salad: Wash 500g of celery, blanch in boiling water for 2-3 minutes, then remove.

Use this water as a tea substitute. Cut celery into pieces about an inch long, add shredded dried tofu, shredded pickled mustard greens, salt, sugar, MSG, and sesame oil.

Mix well before serving.

(37) Stewed wood ear fungus with rock sugar: 10 grams of white or black wood ear fungus, soaked in water, washed, and added with an appropriate amount of water.

Simmer until tender, then add an appropriate amount of rock sugar and consume every night.

(38) Rock Sugar Sesame Lotus Root: 1250g fresh lotus root, cut into strips or slices; 500g raw sesame seeds, pressed...

After crushing, put it into lotus root strips (slices); add 500 grams of rock sugar, steam until cooked, divide into 5 portions, and eat after cooling, one portion per day.

Generally, one dose (1/5) is sufficient for a cure.

(39) Peanuts soaked in vinegar: Select 250 grams of peanuts with red skin, add an appropriate amount of rice vinegar, and soak for 7 days.

Take 5-10 pills 3 times a day.

(40) Sweet and Sour Garlic: Several cloves of garlic soaked in sugar and vinegar for more than one month. Eat 6 cloves of garlic every day.

Drink 20 ml of its sweet and sour sauce and continue for one month. This is suitable for refractory hypertension.

(41) Jellyfish and Water Chestnut Soup: 50g jellyfish skin, 100g water chestnuts. Wash the jellyfish skin and remove the seeds from the water chestnuts.

Slice the jellyfish skin and cook it in a soup. Eat the jellyfish skin and water chestnuts, and drink the soup twice a day. This soup clears heat, resolves phlegm, nourishes yin, and moistens the lungs.

Suitable for patients with hypertension who have yin deficiency and yang excess.

(42) Mussel and Shepherd's Purse Soup: 10-30 grams each of mussels, shepherd's purse, or celery. Boil into a soup and drink daily.

One course of treatment per day is effective in lowering blood pressure.

(43) Malan and Rehmannia Soup: Malan, also known as horse-head orchid or roadside chrysanthemum, is a plant of the Asteraceae family. Its flavor...

It is sweet, neutral in nature, slightly cold, and non-toxic. The whole plant contains protein, vitamin C, organic acids, etc. It has a cooling effect.

It has the effects of clearing heat, stopping bleeding, antibacterial, and anti-inflammatory. It can be used to treat retinal hemorrhage caused by hypertension and eye pain.

The dosage is as follows: 30 grams of *Kalimeris indica* and 15 grams of *Rehmannia glutinosa*, decocted in water and taken twice daily for 10 days as one course of treatment.

(44) Laver and kelp soup: Use appropriate amounts of laver and kelp to make soup and consume.

(45) Sunflower Chicken Soup: 2-3 sunflower heads, 1 hen, cleaned of feathers, skin and internal organs, stewed and served.

(46) Seaweed Five-Flavor Soup for Lowering Blood Pressure: 1 piece of seaweed, 2 stalks of celery, 1 tomato, 10 water chestnuts

Half an onion. Chop celery into sections, slice tomatoes, dice water chestnuts, and slice the onion. Cook all of these together to make a soup.

Use as a seasoning.

(47) Kelp and Cassia Seed Soup: 30g kelp, 15g cassia seed. Cook the kelp in a clay pot for 1 hour.

Then, add cassia seeds and boil for another hour. Drink the soup and eat the kelp.

(48) Kelp and Bird's Nest Soup for Lowering Blood Pressure: 25g kelp (shredded), 25g bird's nest, 25g seaweed

Add 3 pieces of tofu. Season the soup with scallions, ginger, and salt, then add the tofu pieces and simmer briefly.

(49) Sea Cucumber and Scallop Soup: 2 sea cucumbers, 2 dried scallops, 20g kelp, 20g prunella vulgaris.

Soak dried scallops overnight, and cook sea cucumber with ginger and scallions until tender. Finely chop dried scallops and kelp and simmer in a soup, reducing 7 bowls of water to 3 bowls.

Halfway through, decoct the Prunella vulgaris to extract the juice, then pour it into the ginseng and fritillaria soup to season it.

(50) Jellyfish and Uncaria Soup: 250g of jellyfish and 20g of tender Uncaria, boil together to make soup, and take it every morning and evening.

(51) Jellyfish and Achyranthes bidentata Blood Pressure Lowering Soup: 250g jellyfish, 50g dried mussels, 50g Achyranthes bidentata, and the above ingredients.

Take it with boiled water.

(52) Double Fungus Soup: 10 grams each of white fungus and black fungus, 30 grams of rock sugar. Make the soup together.

Eat the wood ear fungus and drink the soup, three times a day.

(53) Pork Kidney Soup for Dizziness: Cook 2 braised pork kidneys and 25 grams of kelp together in a soup. It can treat dizziness and headache caused by high blood pressure.

(54) Carrot Porridge: Fresh carrots and japonica rice, each in appropriate amounts. Wash and cut 120 grams of fresh carrots.

Chop the rice and add it to a pot with 100 grams of japonica rice. Add an appropriate amount of water and cook until the rice is cooked through and the porridge is thick. Serve warm for breakfast and dinner.

Eat hot. This porridge is sweet and spoils easily, so it should be cooked and eaten immediately. It is not advisable to cook too much or store it for a long time. It strengthens the spleen and stomach, and promotes digestion.

It has the effects of clearing heat, improving eyesight, lowering blood pressure, and promoting diuresis. It is suitable for hypertension, indigestion, chronic diarrhea, night blindness, and children.

Osteopathy, malnutrition, etc.

(55) Cassia Seed Porridge: 10-15 grams of roasted cassia seeds, 50 grams of japonica rice, and appropriate amount of rock sugar. First...

Stir-fry cassia seeds in a pot until slightly fragrant, remove and let cool. Then decoct the seeds to extract the juice, remove the dregs, and add rice to cook.

For the porridge, add rock sugar when it's almost cooked, and bring it to a boil once or twice more before serving. Suitable for spring and summer. Consume once daily.

One course of treatment lasts 5-7 days. It clears the liver, improves eyesight, and relieves constipation. Suitable for hypertension, hyperlipidemia, and related conditions.

For those with habitual constipation, etc. Those with diarrhea should not take this medication.

(56) Pine flower and mussel congee: 1 preserved egg, 50 grams of mussels, rice, salt and MSG as needed.

Cook preserved eggs, dried mussels, and rice together into porridge, seasoned with salt and MSG. Serve warm twice daily, morning and evening. Nourishes the liver.

It benefits the kidneys, nourishes essence and blood, relieves irritability, and reduces internal heat. It is suitable for hypertension.

(57) Chrysanthemum Sprout Porridge: 50 grams each of fresh chrysanthemum buds or seedlings and japonica rice, and appropriate amount of rock sugar.

Wash and finely chop the chrysanthemum sprouts, decoct them in water to extract about 100 ml of juice, add glutinous rice and rock sugar, then add 400 ml of water.

Cook the ingredients into a thin porridge. Take twice daily, slightly warm. It clears the liver, improves eyesight, and lowers blood pressure. Suitable for those with high blood pressure.

Not suitable for those with high blood pressure or high cholesterol. Those with weak spleen and stomach, or chronic diarrhea should not take this medication.

(58) Garlic porridge: Boil 30 grams of garlic in boiling water for 1 minute, then remove and cook with rice.

Add 100 grams of garlic to the water used to boil garlic and cook it into a thin porridge. Then add the garlic back in and cook for a while longer before eating.

(59) Celery porridge: 60 grams of fresh celery, 50-100 grams of japonica rice. Wash the celery, chop it finely,

Add the rice and about 600 ml of water to a clay pot and cook together to make a vegetable porridge. Serve warm at breakfast and dinner each day.

Eat hot. This porridge works slowly and requires frequent and prolonged consumption to be effective. It should be cooked and eaten immediately and not left out for too long.

Release. Strengthens the kidneys and promotes urination, clears heat and calms the liver. Suitable for hypertension, diabetes, etc.

(60) Lotus Leaf Porridge; 1 fresh lotus leaf, 100g japonica rice, and rock sugar to taste. Wash the fresh lotus leaf.

Simmer the lotus leaves in water to make a decoction, then cook the rice and rock sugar in the decoction to make porridge. It can be served as a refreshing summer drink or a snack.

Served warm for breakfast and dinner. It clears heat and dampness, promotes the upward movement of Yang energy, stops bleeding, lowers blood pressure, and lowers blood lipids. Suitable for...

It is used for hypertension, hyperlipidemia, obesity, and dizziness, chest tightness, and irritability caused by summer heat.

Symptoms include thirst and scanty, dark urine.

(61) Peach Kernel Porridge: 10-15 grams of peach kernels, 50-100 grams of japonica rice. First, mash the peach kernels into a paste.

Grind the ingredients with water to extract the juice, remove the residue, and cook with japonica rice into a thin porridge. Take once daily for 5-7 days as one course of treatment. (Blood-activating and purging formula)

It has the functions of clearing phlegm and relieving pain. It is suitable for hypertension, coronary heart disease, angina pectoris, etc.

(62) Kudzu Root Powder Porridge: 30g kudzu root powder, 50g japonica rice. Soak the japonica rice overnight, then mix with the kudzu root powder.

Add 500 ml of water to a clay pot and simmer over low heat until the rice is cooked and the porridge is thick. Serve as a semi-liquid beverage.

Eat slightly warm whenever possible. It releases exterior pathogens, relieves muscle tension, clears heat and eliminates irritability, promotes the production of body fluids and quenches thirst, promotes rash eruption and stops diarrhea, and lowers blood pressure. Suitable for...

It is used for hypertension, coronary heart disease, diabetes in the elderly, chronic spleen deficiency diarrhea, and excessive thirst in summer.

Those with weak spleen and stomach should avoid eating it.

(63) Hawthorn porridge: 30-40 grams of hawthorn, 100 grams of japonica rice, and 10 grams of sugar. First, put the hawthorn into...

Simmer the ingredients in an earthenware pot to extract a concentrated juice, remove the dregs, then add rice and sugar to cook porridge. It can be eaten as a snack between meals.

It is not advisable to eat on an empty stomach; a course of treatment is 7-10 days. It strengthens the spleen and stomach, eliminates food stagnation, and disperses blood stasis. Appropriate

It is used for hypertension, coronary heart disease, angina pectoris, hyperlipidemia, as well as food stagnation, abdominal pain, diarrhea, and urinary tract infections.

Indigestion of infant formula, etc.

(64) Chrysanthemum Porridge: 15 grams of chrysanthemum powder, 100 grams of japonica rice. Remove the stems from the chrysanthemums, steam them, and...

Remove and sun-dry or air-dry, then grind into a fine powder and set aside. Rinse the rice and place it in a pot, add an appropriate amount of water.

Bring the water to a boil over high heat, then reduce to a simmer and cook until half-done. Add finely chopped chrysanthemum flowers and continue to simmer over low heat.

Cook until the rice is thoroughly cooked into porridge. Consume twice daily, at dinner.

(65) Mung Bean and Kelp Porridge: 100g each of mung beans and kelp, and an appropriate amount of rice. Chop the kelp and...

He cooked the two ingredients together into a porridge. It can be eaten as dinner regularly.

(66) Polygonum multiflorum and jujube porridge: 60 grams of Polygonum multiflorum, decocted in water to obtain a concentrated juice, then strained and mixed with 100 grams of japonica rice.

Cook 100 grams of herbs, 3-5 jujubes, and an appropriate amount of rock sugar together into a porridge. Eat it in the morning and evening. It can nourish the liver and kidneys, and replenish essence and blood.

It has the effects of darkening hair and lowering blood pressure.

(67) Mung Bean and Kelp Porridge: 100g each of mung beans and kelp, and an appropriate amount of rice. Chop the kelp and...

He cooked the two ingredients together into a porridge. It can be eaten as breakfast regularly.