Bok choy and corn porridge with mung beans and red beans: Three easy homemade recipes to lower blood pressure, blood sugar, and cholesterol.

Bok Choy and Corn Porridge

Ingredients: 50g bok choy, 50g cornmeal.

Instructions:
1. Wash the bok choy. Blanch in boiling water,remove and chop finely.

2. Mix the cornmeal with warm water to form a paste, add the chopped bok choy, and mix well.

3. Bring water to a boil in a pot, add the chopped bok choy and cornmeal paste, and bring to a boil over high heat.

Mung Beans: Clears heat, detoxifies, and lowers blood pressure, blood sugar, and cholesterol. Also known as green mung bean or plant bean.

Taste and Meridian Affinity: Sweet, cool in nature; enters the Heart and Stomach meridians.

Recommended Consumption: 40-80g per meal.

Nutritional Components: Protein, fat, carbohydrates, vitamin B₁, vitamin B2, carotene, globulin, amino acids, alkaline acids, folic acid, potassium, calcium, phosphorus, iron, etc.

Benefits of Lowering Blood Pressure, Blood Sugar, and Cholesterol: The polysaccharides in mung beans can enhance the activity of serum lipoprotein lipase, hydrolyzing triglycerides in lipoproteins, thus lowering blood lipids and preventing coronary heart disease and angina pectoris. Mung beans are a typical high-potassium, low-sodium food, which can soften blood vessels, thereby lowering blood pressure and maintaining its stability. They also have effects such as lowering blood sugar, quenching thirst, reducing swelling, and promoting urination, making them suitable for patients with diabetic nephropathy.

Remedies:
1. For hypertension, arteriosclerosis, coronary heart disease, and chronic nephritis: 100g mung beans, 5g licorice root, 15 jujubes. Soak the licorice root and jujubes in warm water, removing the pits from the jujubes. Rinse the mung beans, put them in a pot, add water and cook until soft. Add the licorice root and jujubes, and simmer over low heat for half an hour. Eat twice a day, morning and evening.

Kelp and Mung Bean Porridge:
Main ingredients: 100g rice, 50g mung beans, 50g soaked kelp.

Seasoning: Salt to taste, a little chopped celery.

Instructions:

1. Wash and drain the rice. Wash and soak the mung beans for 2 hours.

2. Bring water to a boil in a pot. Add the rice, mung beans, and kelp, stirring briefly. Once boiling again, reduce heat to medium-low and simmer for 40 minutes. Add salt, stir well, and sprinkle with chopped celery before serving.

Mung Bean Soup

Main ingredient: 100g mung beans.

Seasoning: Rock sugar to taste.

Instructions:

1. Wash the mung beans and set aside.

2. Bring water to a boil in a pot. Add the mung beans and cook over high heat until the water is almost evaporated. Add boiling water and cook for another 15 minutes, until the mung beans are soft and split open.

3. Add rock sugar and cook for another 5 minutes. Strain and serve.

Red Beans
Nourishing blood, improving complexion, and lowering blood lipids. Also known as adzuki beans or red beans.

Taste and properties: Sweet and sour; neutral in nature; enters the heart, small intestine, kidney, and bladder meridians.

Recommended serving size: approximately 30 grams per meal.

Nutritional Components: Protein, carbohydrates, crude fiber, triterpenoid saponins, ash, thiamine, riboflavin, niacin, calcium, phosphorus, iron, etc.

Benefits for Lowering Blood Pressure, Blood Sugar, and Cholesterol: Red beans are rich in crude fiber, which clinically has the effects of lowering blood lipids, lowering blood pressure, and improving cardiac function; they are also rich in iron, promoting hematopoiesis, improving iron-deficiency anemia, and giving a rosy complexion.

Remedies:
1. Hyperlipidemia: One crucian carp (approximately 200 grams), 60 grams of red beans, one head of purple-skinned garlic, and one section of scallion. Remove the scales and internal organs of the crucian carp, add scallions, ginger, cooking wine, red beans, and garlic, and simmer until cooked. Eat the fish and drink the soup.

2. Edema: 120 grams of red beans, decocted in water and drunk as tea; or grind red beans into a fine powder, take 9 grams each time, three times a day with warm water. Alternatively, red beans can be cooked with carp, crucian carp, or hen.

3. Mumps: Grind a handful of red beans into a fine powder, mix with water to form a paste, and apply to the cheeks.

Red Bean Porridge Ingredients: 30g red beans, 50g japonica rice.

Instructions: Wash the red beans and japonica rice, put them in a pot, add water, and cook until the rice is soft and becomes porridge.