Weight Loss, Blood Lipid Regulation, and Blood Sugar Control: A Guide to Porridge and Soup for People with High Blood Pressure, High Cholesterol, and High Blood Sugar

Kudzu Root Powder Porridge

Ingredients: 30g kudzu root powder, 100g japonica rice.

Preparation: Add appropriate amount of water to japonica rice, bring to a boil over high heat, then simmer over low heat for half an hour. Add kudzu root powder and stir well until the rice is cooked into porridge. Take morning and evening daily for 3-4 weeks.

Efficacy: Clears heat and generates fluids, relieves irritability and quenches thirst. Suitable for diabetes and hypertension due to lung and stomach fluid depletion.

Radish Porridge

Ingredients: 100g fresh radish, 100g japonica rice.

Preparation: Cook into a thin porridge using standard methods. Take warm morning and evening.

Efficacy: Relieves phlegm and aids digestion, regulates qi and relieves chest congestion. Suitable for diabetes with abdominal distension and constipation.

Lotus Root Porridge

Ingredients: 150g tender lotus root, 100g glutinous rice, 20g white sugar, 1000mL water.

Preparation: Scrub the tender lotus root clean, cut it into thin strips, wash the glutinous rice, put it in a clay pot, add water and lotus root strips, bring to a boil and simmer into porridge. Then add white sugar and stir well before eating. Eat once a day with meals.

Efficacy: Quenches thirst and relieves summer heat, relieves irritability and stimulates appetite. Suitable for those with diabetes and phlegm-heat syndrome.

Goji Berry and Lamb Kidney Porridge

Ingredients: 500g fresh goji berries, 1 pair of lamb kidneys, 250g rice, appropriate amounts of ginger, scallions, and schisandra berries.

Preparation: Wash the goji berries and lamb kidneys, wash and chop them; put them in a pot with rice and appropriate amount of water, simmer over low heat until it becomes porridge. Add scallions, ginger, and schisandra berries before eating.

Efficacy: Nourishes the liver and kidneys, strengthens the waist and bones. Suitable for patients with diabetes and its complications.

Pumpkin and Frog Porridge

Ingredients: 250g pumpkin, 90g frog meat.

Preparation: Peel and dice the pumpkin, crush a suitable amount of garlic; heat oil in a wok to 50% heat, sauté the garlic, add the pumpkin and stir-fry, add the frog legs and a suitable amount of water, simmer for half an hour, season to taste; serve as a side dish.

Efficacy: Nourishes Qi and Yin, lowers blood sugar and quenches thirst. Pumpkin lowers blood sugar and quenches thirst; frog meat nourishes Qi and Yin, and replenishes deficiency. Suitable for diabetic patients with both Qi and Yin deficiency.

Yam and Pig Stomach Porridge

Ingredients: 30g yam, 10g pig stomach, 50g rice.

Preparation: Rub the pig stomach repeatedly with perilla, dried tangerine peel, chrysanthemum, scallions, mint, and salt to remove the fishy smell, cut into 3cm long and 2cm wide pieces, wash the rice; put the pig stomach and rice into a rice cooker with 800mL of water, cook until done; eat once a day for breakfast, 30-50g of pig stomach each time.

Efficacy: Nourishes spleen and stomach Yin, regulates Qi and strengthens the spleen. Yam and pork stomach nourish yin and moisten dryness, reduce fat and remove blood stasis. Suitable for patients with hyperlipidemia.

Carp, Hawthorn, and Egg Soup

Ingredients: 1 carp, 25g hawthorn slices, 1 egg, 150g flour, cooking wine, scallions, ginger slices, salt, and sugar (all in appropriate amounts).

Preparation: Remove scales, gills, and internal organs from the carp, wash and cut into pieces. Marinate with cooking wine and salt for 15 minutes. Add water and sugar to the flour, then add the egg and stir to form a paste. Dip the fish pieces in the paste, then coat them with dry flour. Fry in warm oil (prepared with ginger slices) for 3 minutes. Dissolve hawthorn slices in a small amount of water, add seasonings and a small amount of flour paste to make a slurry. Pour the slurry into the fried fish pieces and cook for 15 minutes. Sprinkle with scallions and MSG before serving.

Efficacy: Reduces fat and removes blood stasis. Hawthorn berries aid digestion, disperse blood stasis, and reduce lipids; crucian carp reduces lower limb edema. Suitable for hyperlipidemia.

**Astragalus and Crucian Carp Soup**
Ingredients: 30g astragalus, 200g crucian carp.

Preparation: Decoction of astragalus in water, strain, add crucian carp to the astragalus broth, simmer until cooked, then add appropriate amounts of brown sugar, vinegar, and sesame oil. Eat the fish and drink the soup.

Efficacy: Tonifies Qi and strengthens the spleen, lowers lipids. Suitable for hyperlipidemia due to spleen deficiency.

**Celery and Black Date Soup**
Ingredients: 500g water celery, 250g black dates.

Preparation: Wash and pit the black dates, then cook with cleaned celery sections.

Efficacy: Lowers lipids and blood pressure. Suitable for all types of hypertension and hyperlipidemia.

Polygonum multiflorum, black bean, and black-boned chicken soup

Ingredients: 15g Polygonum multiflorum, 50g black beans, 10 jujubes, 1 black-boned chicken, appropriate amounts of rice wine, scallions, ginger, salt, and MSG.

Preparation: Remove feathers and internal organs from the black-boned chicken. Wash the Polygonum multiflorum, black beans, and jujubes separately with clean water and place them inside the chicken's abdomen. Place the chicken in a pot, add appropriate amounts of water, rice wine, scallion segments, ginger slices, and salt. Bring to a boil over high heat, then simmer over low heat until the chicken is tender. Add a little chopped scallion and MSG to taste. Drink the chicken soup and eat the chicken, black beans, and jujubes. Consume one dose every 1-2 weeks.

Efficacy: Nourishes kidney yin, moistens kidney dryness, strengthens the spleen and kidneys, and promotes diuresis. Polygonum multiflorum has a mild medicinal property and has good effects on nourishing the liver and kidneys and replenishing essence and blood. Suitable for those with hyperlipidemia and spleen and kidney yin deficiency.

Schisandra chinensis, Tremella fuciformis, Ginseng, and Ophiopogon japonicus Soup

Ingredients: 6g Schisandra chinensis, 10g red ginseng, 15g Ophiopogon japonicus, 30g Tremella fuciformis, a little rock sugar.

Preparation: Place Schisandra chinensis, red ginseng, and Ophiopogon japonicus in a clay pot, add an appropriate amount of water, and simmer over low heat for 15 minutes. Remove the dregs and keep the liquid. Place Tremella fuciformis in a large bowl, pour in boiling water (3-4 times the volume of the Tremella fuciformis), cover, and let it soak for 2 hours. Rinse the soaked Tremella fuciformis several times with clean water to remove impurities. Use scissors or a small knife to cut off the black part at the base, break it into larger pieces by hand, and blanch it with boiling water to remove the earthy taste. Place the blanched Tremella fuciformis in a soup bowl and add the medicinal liquid. Place the rock sugar in another bowl, pour in boiling water, stir with chopsticks until the rock sugar is completely dissolved, and let it clarify. Pour the clarified sugar water into the soup bowl containing the Tremella fuciformis, cover, and steam for 30 minutes. Remove and serve.

Efficacy: Nourishes Yin and moistens the lungs, replenishes Qi. Red ginseng replenishes vital energy, restores pulse, consolidates the body's defenses, and nourishes qi and stops bleeding; schisandra and ophiopogon japonicus nourish qi and promote the production of body fluids. It is suitable for those with high blood lipids, deficiency of both qi and yin, and shortness of breath and fatigue.