The beginning of spring has passed, announcing that the spring of the growth of all things has arrived, ending the dormant winter. At this time, spring is shining brightly, and life in nature begins to flourish.
However, spring is also the season of disease, as pathogens such as bacteria and viruses are active at this time. To help you and your family build up your immunity and reduce illness, I've put together six spring vegetables to help you survive the spring in good health
Spring vegetables are recommended.
The spring diet should be mainly light, avoid too much greasy and raw and cold food, and should consume more vitamin B complex and fresh vegetables to promote the normal metabolism of the body.
Spring buds. The first is spring buds, and spring eclipse spring sprouts are good for good health. Bean sprouts are a common spring ingredient that is economical and has a good divergent effect, helping to expel moisture from the body and also help to boost the body's yang energy.
There are soybean sprouts, mung sprouts, and black sprouts, each with its own unique health benefits.
Soybean sprouts focus on strengthening the spleen and stomach;
Mung bean sprouts are conducive to clearing heat and detoxifying;
Black bean sprouts have the best effect in soothing the liver and regulating qi, especially those that have just sprouted and are only 1 cm long.
Leek. Leeks, also known as"Rising grass"It is mild in nature, and has the effects of warm and appetizing, qi and blood activation, kidney and yang boosting.
The climate changes in spring is impermanent, and eating more spring leeks can drive away the cold and dispel the yin. The sulfur compounds contained in leeks have a certain anti-inflammatory and bactericidal effect, which can inhibit Pseudomonas aeruginosa, dysentery, typhoid, Escherichia coli and Staphylococcus aureus.
Turnip. Radish is known as "biting spring" in some regions. The Ming Dynasty's "Records of the Middle Age" recorded: "At the beginning of spring, no matter whether you are high or low, you will eat radish, which is called 'biting spring'." Radish is known as "little ginseng" in Chinese folk, which has a strong function of qi, and also has the effect of relieving cough and phlegm, quenching thirst, clearing heat and detoxifying, and facilitating urine.
Spinach. Spring is a good time to nourish the liver, and spinach is a good product to nourish the liver. Eating spinach in spring has a variety of effects such as nourishing yin and moisturizing dryness, soothing the liver and nourishing blood.
Onions. Onions are rich in phytoncides, such as allicin, which have a strong bactericidal ability. It can help fight off the flu virus and prevent colds.
It's worth noting that purple-skinned onions have a higher nutritional value because purple-skinned onions have a spicier taste and contain more allicin. In addition, the purple epidermis part of purple-skinned onions also contains more quercetin.
Broccoli. Broccoli is the best among vegetables, with higher levels of vitamin C, protein and various minerals than ordinary vegetables, and has been rated as one of the top ten healthy vegetables recommended by Time magazine.
The vitamin C content in broccoli is even higher than that of tomatoes and peppers, which can effectively enhance the detoxification ability of the liver and improve the body's immunity.
Medicine and food are homologous to enhance immunity.
In order to enhance immunity, we can use the concept of food homology in traditional Chinese medicine for conditioning. The following two methods are recommended:
Astragalus Qi Replenishing Tea.
Astragalus, known as the "first medicine for replenishing qi", can not only replenish qi, but also prevent colds and excessive sweating. Honey burnt astragalus is more suitable for people with lung deficiency and shortness of breath, qi deficiency and blood weakness, and qi deficiency and constipation.
Ingredients: 1 gram each of American ginseng, wolfberry and astragalus.
Method: Take these herbs once a day with decoction water.
Efficacy: Nourishing Qi and nourishing yin, clearing away heat and reducing fire, eliminating fatigue and enhancing immunity, it is very suitable for people who often stay up late.
Dendrobium chicken soup. Dendrobium is known as the first of the nine immortal grasses in China, which can strengthen muscles and bones, replenish weakness, and is good at driving away cold paralysis, replenishing the five internal organs, and nourishing yin fluid.
Shennong's Materia Medica records that Dendrobium can thicken the stomach and intestines and prolong life with a long period of service. Modern pharmacological studies have shown that the content of water-soluble polysaccharides in the stems of Dendrobium officinale is as high as 227% to help boost immunity.
Ingredients: 5 grams of yellow chicken, 5 grams of dendrobium, 1 gram of American ginseng, 5 grams of hawthorn, 1 gram of cordyceps flowers, 5 red dates, rice wine, ginger slices, salt.
Method:1Soak the dendrobium in rice wine for 5 to 6 hours; 2.Put the palace yellow chicken into a casserole, add an appropriate amount of cold water, boil over high heat, turn to low heat and simmer; 3.Add red dates, dendrobium, American ginseng, hawthorn, cordyceps flowers, ginger slices, and continue to simmer for 1 hour; 4.Add salt, season and enjoy.
Efficacy: This soup can replenish the body and invigorate qi, nourish yin and nourish the body, restore physical strength, and enhance immunity.
Health Talk).