Weight Loss, Blood Pressure Stabilization, and Fat Reduction: Autumn Dietary Therapy Soup Guide for People with High Blood Pressure, High Cholesterol, and High Blood Sugar

Lily and Asparagus Soup

Ingredients: 50g lily bulbs, 250g canned asparagus, cooking wine, MSG, salt, and vegetable broth as needed.

Preparation: Soak and clean the lily bulbs. Add vegetable broth to a pot, add the soaked lily bulbs, heat for a few minutes, add cooking wine, salt, and MSG to taste, then pour into a bowl containing asparagus.

Efficacy: Clears heat and nourishes yin, moistens the lungs and lowers lipids. Lily bulbs nourish yin and moisten the lungs; asparagus lowers lipids. Suitable for those with hyperlipidemia due to lung yin deficiency.

Kelp, Black Fungus, and Shredded Pork Soup

Ingredients: 15g kelp, 15g black fungus, 60g lean pork, MSG, salt, and starch as needed.

Preparation: Shred the kelp and black fungus, slice the pork into thin strips or thin slices, coat with starch, and add to a pot with the shredded kelp and black fungus. Bring to a boil, add MSG and starch, stir well, and serve.

Efficacy: Lowers lipids. Suitable for all types of hyperlipidemia patients.

**Rabbit, Seaweed, and Tofu Soup**
Ingredients: 60g rabbit meat, 30g seaweed, 50g tofu, salt, cooking wine, cornstarch, and chopped green onions (as needed).

Preparation: Tear the seaweed into small pieces. Slice the rabbit meat and mix with salt, cooking wine, and cornstarch. Mash the tofu. Pour a bowl of water into a clay pot, add salt and tofu, bring to a boil over medium heat, then add the rabbit meat and cook for 5 minutes. Add chopped green onions, and before removing from heat, add the seaweed and stir well. Serve as a side dish.

Efficacy: Tonifies the spleen and replenishes qi, lowers lipids. Rabbit meat tonifies the spleen and replenishes qi; seaweed clears heat and generates fluids; tofu clears heat and lowers lipids. Suitable for those with hyperlipidemia due to spleen deficiency.

**Asparagus, Lotus Seed, Ham, and Corn Soup**
Ingredients: 240g canned asparagus, 160g canned corn, 100g fresh lotus seeds, a little chopped ham, salt, cornstarch, chicken oil, and chicken broth (as needed). Preparation: Cut asparagus into 4cm long sections. Simmer in a pot with chicken broth, MSG, and salt for about 3 minutes. Remove and pat dry. Arrange in 3 rows on a long plate. Wash fresh lotus seeds, remove the yellow skin and the lotus heart. Add lotus seeds and millet to a pot with chicken broth, salt, and MSG. Cook until thoroughly cooked, then thicken with cornstarch slurry. Add chicken oil and stir well. Pour over the asparagus and sprinkle with chopped ham.

Efficacy: Regulates the stomach and improves appetite, softens blood vessels, lowers blood pressure and reduces lipids. Asparagus lowers lipids; millet nourishes the kidneys and strengthens bones; lotus seeds nourish the heart, replenish yin, and lower lipids. Suitable for patients with hyperlipidemia, hypertension, and obesity.

Seaweed Five-Flavor Blood Pressure Lowering Soup

Ingredients: One piece of seaweed, 2 stalks of celery, 1 tomato, 10 water chestnuts, half an onion.

Preparation: Cut celery into sections, slice the tomato, dice the water chestnuts, and slice the onion. Cook all ingredients together with the seaweed into a soup, season, and serve.

Efficacy: Clears heat and lowers blood pressure. Seaweed and celery clear heat and lower blood pressure; tomatoes and water chestnuts clear heat and promote fluid production; onions lower blood pressure. Suitable for patients with hypertension due to liver yang hyperactivity.

Kelp and Cassia Seed Soup

Ingredients: 30g kelp, 15g cassia seed.

Preparation: Simmer kelp in a clay pot for 1 hour, then add cassia seed and simmer for another hour. Drink the soup and eat the kelp.

Efficacy: Clears heat and improves eyesight, lowers lipids and blood pressure. Kelp clears heat; cassia seed clears the liver, improves eyesight, and moistens the intestines to relieve constipation. Suitable for patients with hypertension due to liver yang hyperactivity.

Kelp and Bird's Nest Blood Pressure Lowering Soup

Ingredients: 25g kelp (shredded), 25g bird's nest, 25g seaweed, 3 pieces of tofu.

Preparation: Simmer kelp, bird's nest, and seaweed in water, season with scallions, ginger, and salt, then add small pieces of tofu and simmer briefly.

Efficacy: Lowers blood pressure, nourishes yin, and refreshes the mind. Kelp and seaweed nourish yin and lower blood pressure; bird's nest nourishes and refreshes the mind. Suitable for patients with hypertension due to yin deficiency and yang hyperactivity. **Jellyfish and Uncaria Soup**
Ingredients: 250g jellyfish, 20g tender Uncaria.

Preparation: Simmer jellyfish and tender Uncaria together to make a soup. Consume morning and evening.

Effects: Calms wind and convulsions, clears heat and soothes the liver. Jellyfish and tender Uncaria calm wind and convulsions, clear heat and soothe the liver, and lower blood pressure. Suitable for those with hypertension due to internal liver wind.

**Jellyfish and Achyranthes Root Blood Pressure Lowering Soup**
Ingredients: 250g jellyfish, 50g dried mussels, 50g Achyranthes root.

Preparation: Simmer jellyfish, dried mussels, and Achyranthes root together in water and drink.

Effects: Tonifies the liver and kidneys, strengthens the waist and knees, and lowers blood pressure. Suitable for those with hypertension due to liver and kidney yin deficiency.

**Chrysanthemum, Shepherd's Purse, and Rabbit Meat Soup**
Ingredients: 250g rabbit meat, 30g chrysanthemum, 120g shepherd's purse, 4 slices of ginger.

Preparation: Remove roots and impurities from the shepherd's purse and wash it thoroughly. Wash the chrysanthemum. Wash the rabbit meat, cut it into pieces, remove excess fat, and blanch it in boiling water to remove blood. Place the rabbit meat and ginger in a pot, add an appropriate amount of water, and simmer over low heat for about 1.5 hours until the rabbit meat is tender. Then add the shepherd's purse and chrysanthemum, and simmer for another half hour. Remove the chrysanthemum and shepherd's purse residue, and season to taste. Drink the soup and eat the meat as desired.

Efficacy: Clears liver heat and cools blood, calms liver and extinguishes wind. Suitable for those with hypertension and hyperlipidemia due to liver yang hyperactivity.

Tofu, Seaweed, and Rabbit Meat Soup

Ingredients: 4 blocks of soft tofu, 60g rabbit meat, 30g seaweed, a little chopped green onion.

Preparation: Wash the rabbit meat, cut it into thin slices, and mix with salt, rice wine, and cornstarch. Tear the seaweed into small pieces and wash it. Cut the tofu into thick slices. Add an appropriate amount of water to a pot, first add tofu, then add chopped green onions and seaweed, simmer briefly, and season to taste. Drink as desired.

Efficacy: Tonifies the middle energizer and replenishes qi, resolves phlegm and promotes diuresis. Suitable for those with hypertension, obesity, and arteriosclerosis due to spleen deficiency.

Gastrodia elata stewed rabbit meat
Ingredients: 120g rabbit meat, 15g gastrodia elata, 30g chrysanthemum, 3 slices of ginger.

Preparation: Wash the gastrodia elata, remove impurities from the chrysanthemum and wash it, wash the rabbit meat and cut it into pieces.

Blanch in boiling water to remove blood. Put all ingredients into a stewing pot, add an appropriate amount of boiling water, cover the pot, and simmer over low heat for 2 hours. Season to taste. Drink the soup and eat the meat as desired.

Efficacy: Clears the liver, calms wind, and relieves pain. Gastrodia elata calms the liver and calms wind; seaweed and tofu clear liver heat and lower blood pressure; bird's nest tonifies the liver and kidneys. Suitable for those with hypertension due to liver yang hyperactivity.

Mistletoe and Old Hen Soup

Ingredients: Half an old hen, 30g mistletoe, 30g Solomon's seal rhizome, 4 red dates, 4 slices of ginger.

Preparation: Slaughter the old hen, remove feathers, entrails, and fat. Chop half of the hen into pieces. Heat oil in a wok and sauté ginger until fragrant. Remove impurities from the mistletoe and wash it. Remove pits from the Solomon's seal rhizome and wash the red dates. Place all ingredients in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 3 hours. Season to taste. Drink as desired.

Efficacy: Nourishes blood and dispels wind, tonifies deficiency and softens the liver. Mistletoe tonifies the liver and kidneys, strengthens muscles and bones, dispels wind and dampness, and unblocks meridians; Solomon's seal rhizome nourishes yin, moistens dryness, clears heat, and generates fluids; old hen replenishes qi and blood, and greatly replenishes vital energy. Suitable for those with hypertension and post-stroke sequelae due to blood deficiency.

Stewed Turtle with Panax Notoginseng

Ingredients: 1 turtle (about 500g), 120g chicken meat, 4g Panax notoginseng. Preparation: Slaughter the turtle live, remove the internal organs, wash it thoroughly, and blanch it in boiling water to remove impurities. Wash the chicken, cut it into pieces, and blanch it in boiling water to remove blood. Wash the Panax notoginseng. Place the turtle, chicken, Panax notoginseng, and ginger slices in a pot, add an appropriate amount of water, cover, and steam over high heat until boiling. Then simmer over low heat for 1 hour. Season to taste. Consume in 1-2 doses.

Efficacy: Nourishes Yin and clears the liver, invigorates blood and removes blood stasis. Panax notoginseng invigorates blood and removes blood stasis; turtle nourishes Yin and clears the liver, calms wind and lowers blood pressure. Suitable for those with hypertension due to internal liver wind and blood stasis.

Polygonum multiflorum and Morinda officinalis Rabbit Soup

Ingredients: 500g rabbit meat, 30g Polygonum multiflorum, 30g Morinda officinalis, 30g peanuts, 4 slices of ginger.

Preparation: Wash the rabbit meat, cut it into pieces, and blanch it in boiling water to remove blood. Place all ingredients in a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 2-3 hours. Season to taste.

Efficacy: Nourishes the liver and kidneys, strengthens muscles and bones. Rabbit meat nourishes the liver and kidneys; Polygonum multiflorum (He Shou Wu) darkens hair, strengthens muscles and bones, and consolidates essence; Morinda officinalis (Ba Ji Tian) nourishes the liver and kidneys and strengthens muscles and bones; peanuts lower blood pressure. Suitable for those with hypertension, hyperlipidemia, and post-stroke sequelae due to liver and kidney deficiency.

Eating more moisturizing and blood pressure-lowering foods in autumn, combined with medication, is more effective. Hypertensive patients can eat more winter melon, radish, eggplant, potato, tomato, lotus root, onion, leafy green vegetables, shiitake mushrooms, kelp, black fungus, as well as kiwifruit, hawthorn, grapefruit, apple, pear, banana, and citrus fruits in autumn. These foods are rich in potassium, which can counteract the effect of sodium ions on raising blood pressure, and also have the effects of promoting body fluid production, moisturizing dryness, and replenishing qi.

Eat small, frequent meals in autumn to prevent high blood pressure.

Autumn is a season prone to weight gain, commonly known as "autumn fat." Hypertensive patients are often overweight, so a low-calorie diet is recommended. Total calorie intake should be controlled at around 8360 kJ per day, with 150-250g of staple food daily, and plant and animal protein each making up 50%. Cooking oil should ideally be vegetable oil containing linoleic acid and vitamin E; avoid sweets and excessive oily foods.

Avoid indiscriminate tonics in autumn; light, refreshing fruits and vegetables are best for lowering blood pressure. Autumn is often warm and dry, so hypertensive patients should focus on gentle tonics. Choose foods that are both nutritious and have blood pressure-lowering effects, such as lotus seeds, white fungus, lily bulbs, yam, celery, and oats, which help improve their constitution. For meat, eat more seafood such as fish and shrimp, as well as white meat such as chicken and duck, and less red meat such as pork, beef, and lamb.