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#春季養生
「春天吃大棗，潤春燥。」
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給大家推薦一個春季養生佳飲——紅棗丹參茶
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很快就要迎來二十四節氣的「驚蟄」了！
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初春的驚蟄時節，氣溫回升，萬物復甦，小動物們也開始活動了。但是天氣乍暖還寒，依然容易使人受風著涼，所以大家還是要注意保暖。
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此時節也是各種病毒和細菌開始活躍的時期，應注重增強體力和抵抗力，注意飲食和養生，以預防疾病。
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其中，護陽氣，養肝血，是養生的關鍵。在這裡，給大家推薦一道春季養生佳飲——紅棗丹參茶。
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具體泡法如下：
1、將4-5顆紅棗洗淨，用溫水泡過後，取出掰開去核；
2、準備丹參片約5g，和備好的紅棗一起沖泡。
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大棗能補中益氣、養血生津、疏肝排毒，是養肝血的佳品；丹參是心血管的保護神，有擴張血管，改善心臟功能的功效。
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因此，將大棗和丹參一起泡茶喝，春天喝最適合不過了！有興趣的朋友們不妨試一試！
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（Ps.注意每次不要飲用過多，以免上火哦）
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#春季養生 #驚蟄 #補血護肝 #紅棗丹參茶
春天宜吃芽苗菜
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中國傳統養生哲學認為：人的飲食宜順應天時，在不同的季節要吃相應季節的果蔬，能達到「以食養人」的目的，這也體現了天人合一的養生智慧。因此便有「春吃芽、夏吃瓜、秋吃果、冬吃根」的說法。春季萬物生髮，芽苗類蔬菜能夠促進人體陽氣生髮，所以這個季節可以適當多吃一些。
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食用豆芽在中國已經有兩千多年的歷史了。不同的豆芽，功效也略有差別，綠豆芽清熱解毒、利尿除濕；黑豆芽養腎；豌豆芽護肝；黃豆芽健脾。其中：黃豆發芽後，胡蘿蔔素、尼克酸、葉酸等含量成倍增長，維生素B2增加2倍，維生素B12含量增長10倍。另外，黃豆在發芽過程中會讓容易引起脹氣的物質顯著下降，甚至消失。今天咱們就嘗試一道簡單的料理——素炒黃豆芽。
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食材：黃豆芽400克，醬油、花生油、薑片、蔥花鹽少許。
作法：
1、熱鍋倒油，放蔥、薑爆香。
2、放入黃豆芽略煸炒片刻。
3、加入鹽、醬油繼續翻炒至半熟。
4、倒入少量熱水防止糊鍋，炒熟即可出鍋。
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#黃豆芽、#春季養生
參考網址：https://baike.baidu.com/item/%E8%B1%86%E8%8A%BD/1123956?fr=aladdin
【菩提養生素食教室】——菠菜糕
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今天要料理的「紅嘴綠鸚哥」可不是鳥，而是一道春季家常菜——菠菜，提起這個菜名的由來，還有一段趣聞。
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據傳在清朝，乾隆皇帝私下江南。一日中午，乾隆行至鎮江南鄉，感到腹中饑餓，便走進路邊一農戶家中，決定借這農戶家歇一會兒腳，找點食物充饑。進了門，只有農婦一人在家。乾隆便向她說明來意。農婦見家中來了一位衣著華麗的官人，又驚又愁：驚的是，這偏僻村莊居然來了貴客；愁的是家中實在貧寒，沒有什麼佳餚好招待貴客。農婦在家中尋來找去，僅有上午男人帶回來的兩塊豆腐。她只好又到田裡拔了一把菠菜，將豆腐切成小塊，用油煎成兩面金黃後，投入菠菜一同燴煮，盛了一大碗，端給客人吃。乾隆生在皇宮，每天吃的是山珍海味，哪裡吃過農家小菜，加上腹中饑餓，更覺口味鮮美。
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乾隆心想：我雖為一國之君，何時享受過今天這樣口福，但不知此菜是用什麼做的？於是，詢問農婦剛才吃的是什麼山珍海味？農婦見問，暗自好笑，這哪是什麼山珍海味？只不過是一般家常飯菜罷了。豆腐用油一煎，外面金黃色，裡面白玉色，菠菜葉綠根紅，像極鸚鵡的嘴巴。客人既然這樣發問，不妨說一個好聽的菜名告訴他。便隨口回答：「這菜是『金鑲白玉板，紅嘴綠鸚哥』。』至今，在鎮江民間，只要人們一說：「金銀白玉板，紅嘴綠鸚哥。」便知是菠菜豆腐湯了。由於它是素湯，菠菜新鮮、豆腐白嫩、爽口味美，製作簡單，已成為人們喜愛的一種家常菜。
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隨著現在醫學科學的發展，我們知道，菠菜即便焯水後，還會殘存少量的草酸，與豆腐中的鈣結合，形成人體難以吸引的草酸鈣。因此菠菜儘量少與豆腐同食。所以今天要教大家料理的「紅嘴綠鸚哥」相當特別──菠菜糕。營養又美味，大人小孩都喜愛的口味，材料與作法如下。
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材料──
1、麵粉100克
2、菠菜250克
3、香蔥、薑末、蒜末、炒熟白芝麻、香油、鹽，各少許
4、鮮味醬油2勺，醋半勺，白糖半勺
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作法──
1、菠菜切斷，加一勺鹽，使勁搓出水。
2、加麵粉，攪均，中火蒸20分鐘。
3、菠菜糕出鍋後，切成小塊，擺盤。
4、調汁：
①蔥花、蒜末、薑末、芝麻，放在碗中備好；
②鍋中放油，炸花椒和八角；
③花椒、八角扔掉；
④熱油澆在第①步的調料碗中；
⑤加入鮮味醬油、香油、醋、白糖，攪勻。
5、切好的菠菜糕蘸料汁吃。
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感謝網友熱情製作，歡迎大家投稿！
#春季養生、#菠菜、#紅嘴綠鸚哥、#菩提養生素食教室
菜譜來源：https://www.xiangha.com/caipu/92813375.html
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Bodhi vegetarian health food recommendation- Spinach cake
Today, we will prepare “Red mouth green parrot”.
This name sounds like a kind of bird, but it is not. It is actually a home cooked food normally eaten in the spring ie the Spinach. The fanciful name of the dish has an interesting history.
According to legend, during the Qing dynasty, Qianlong emperor privately visited Jiangnan. One afternoon, when Qianlong was at the south village of Zhenjiang, he suddenly felt hungry and entered a peasant’s home with the intention of taking a rest and filling his stomach.
When he entered the hut, only the female peasant was at home. Upon seeing her, Qianlong explained to her the intention of his visit. The lady, seeing such a well dressed court official, felt both surprised and worried. Surprised because a distinguished guest actually had visited her home in this rural and remote village, and troubled because she is very poor and her house did not have any good ingredients for her to whip up a good enough meal to serve the well dressed, distinguished guests.
After rummaging her home, she found only two pieces of bean curd (toufu) which her husband brought back earlier in the morning. At her wit’s end, she went to her fields and brought back some spinach. She sliced the toufu into small cubes and deep-fried them until they turned golden. Using both the fried toufu and spinach, she made a stew. Scooping a generous portion, she offered the cooked stew to her guests.
Qianlong, having born and grown up in the palace, was used to eating all sorts of delicacies every day. In fact, he had never tasted home cooked food from a peasant’s family, which, to him, was something different especially when he was feeling ravenous. He thought that the stew served to him was the best food he had ever tasted!
Qianlong thought to himself: Although I am the king of a country, I had never had the gourmet’s luck of tasting something so good; I wonder how this delicious dish is prepared? Hence, he asked the female peasant what was the delicacy that she had just presented to him. The female peasant, upon hearing Qianlong’s question, felt that Qianlong was rather laughable, as to her, what she had served was just a very normal home cooked meal from a peasant family and not a delicacy. Toufu, after deep-frying, appeared golden on the exterior, while still retaining its white interior. Spinach, with its green leaves and roots slightly reddish, resembled the mouth of a parrot. Since her guests asked her for the name of the “delicacy” which to her is just a normal dish, she came up with an impressive name to answer her guest. This dish is called “Gold plated white jade, red mouth green parrot”. In other words, spinach toufu soup. Since it is a simple vegetarian dish which requires only fresh spinach and soft white toufu and yet taste palatable and easy to prepare, it has since grown to become a popular home cooked food.
With the advancements of medical science, we are all aware that after blanching spinach, there will still be remnants of oxalic acid, which when paired with the calcium from toufu, formed calcium oxalate, which is difficult to be absorbed by our human body. As a result, people seldom eat toufu and spinach together. Hence, we will share with everyone today “red mouth green parrot” dish, an extremely special and unique spinach cake. Nutritious and palatable, it is very popular among people across all age groups. Ingredients and preparation methods are as follows:
Ingredients:
1) 100 g of flour;
2) 250g of spinach;
3) A little onions; powdered ginger; powdered garlic; fried white sesame seeds; sesame oil; pepper, star anise and salt;
4) 2 teaspoons of soy sauce; half teaspoon of vinegar; half teaspoon of white sugar
Preparation method:
1 Sliced spinach, add one teaspoon of salt and rubbed till water appears;
2 Add flour, mix well, steam using medium fire for 20 minutes;
3 After steaming, cut spinach cakes into small pieces and place them on plates to be served;
4 Sauce preparation:-
a Add chopped green onion, powdered ginger, garlic and sesame into a bowl;
b Add oil to a pot and fry pepper and star anise;
c Discard the pepper and star anise after frying. We just want to retain the fragrant oil;
d Add the fragrant oil into the bowl of ingredients prepared in step (a);
e Add soy sauce, sesame oil, vinegar, white sugar and blend well. The sauce is ready to be served;
5 Dip spinach cake to the prepared sauce and enjoy!
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#SpringNourishment, #Spinach, #RedMouthGreenParrot, #BodhiVegetarianHealthFood
Source of Recipe: https://www.xiangha.com/caipu/92813375.html
春季飲食的智慧——三月三薺菜賽靈丹
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春到人間，草木先知。立春前後發出的野菜嫩芽，既積蓄了整個冬天的能量，又帶著立春一陽初生的活力，可以說是陰陽並濟，能幫助化解腸胃殘留的濁熱，注入新的生命活力。
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《黃帝內經》：「冬傷於寒，春必病溫。」提到在冬天受了凍，如果沒有及時化解，寒氣會深入體內潛伏下來。到了春天，陽氣升發，這些潛伏的寒氣發作起來，寒極生熱，就會容易引發流感。為了防止伏寒化熱，春季進補忌用大辛大熱的藥物。薺菜性平，能祛寒，卻不會引起內火；能祛熱，卻不會導致寒涼傷身，所以在春季特別適合食用薺菜。
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農曆三月三薺菜賽靈丹由來──
傳說三月三華陀曾到沔城採藥，偶遇大雨，到一民宅中避雨，見民宅老者患頭痛頭暈症，痛苦難耐。華佗替老者診斷後，採了一把薺菜取汁煮雞蛋給老者服用。老者照此方法服用數次，病即痊癒。後來此事傳開，人人仿效，在農曆的三月三煮薺菜雞蛋湯的習俗也就流傳了下來。
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薺菜又名護生草、雞心菜、地菜。清炒、涼拌皆可，但更多的是做湯、做餡兒。今年的三月三是國曆3月30日，推薦大家在這個時節吃上一碗「薺菜雞蛋湯」，清熱降壓、養血安神，材料與作法如下。
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材料──
1. 薺菜一把
2. 紫菜一片(手掌大小)
3. 雞蛋一個
4. 鹽適量
5. 香油適量
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作法──
1. 薺菜摘好，洗淨，切成2釐米左右的小段，紫菜一小片在水中泡好，雞蛋一個打散。
2. 鍋內放適量水，燒開後，放入薺菜、紫菜，1分鐘後倒入攪好的雞蛋液，關火後，撒少許鹽，滴幾滴香油，即可食用。
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#春季養生、#薺菜、#三月三、#皇帝內經rnrn[Wisdom of traditional spring diet –”Sanyuesan” festival (third day of the lunar third month) —
Shepherd’s purse is good as a panacea]
As if knowing what is soon to come, the plants and trees start to bud and blossom as spring arrives. At the start of spring, wild herbs proliferate, releasing the energy accumulated through the winter. The spring also brings along fresh energy. This can be described as a combination of yin and yang strength, which can clear the turbid heat that remains in the digestive system and inject new vitality into life.
《The Yellow Emperor’s Classic of Internal Medicine》: Illness from cold in the winter invariably results in warm disease in spring. When a person has a cold during winter and does not fully recover, the chill can remain dormant in the body. In spring as the weather begins to warm, this hidden infection may then flare up. Extremes of cold generates heat. As a result, influenza may arise. To prevent this dormant winter chill from eventually turning into heat in spring, one needs to take herbal tonic to enhance the health and strength. One should also avoid spicy and heaty Chinese medicine. Shepherd’s purse is mild in nature. It dispels cold yet does not cause any heatiness. Its cooling effects suppress heat, yet will not cause a chill. Therefore, Shepherd’s purse is a very appropriate herb to take during spring time.
Origin of taking Shepherd’s Purse as a panacea during the 3rd day of the 3rd lunar month
There is a legend that on the 3rd day of the 3rd lunar month, Hua Tuo (an ancient Chinese physician from the Eastern Han period) had gone to Miancheng to gather medicinal herbs. Caught in a sudden downpour, he went to a villager’s shed to take shelter from the rain. He observed that an old man in the house was suffering miserably from headache and dizziness. After making a diagnosis, Hua Tuo collected one handful of shepherd’s purse, extracted the juice and boiled it with eggs. He then passed the medicine to the old man to take. After taking the medicine a few times using the same method of preparation, the old man fully recovered. News spread and other people repeated the same preparation. From then on, this preparation of shepherd’s purse with egg soup on the 3rd day of the 3rd lunar month was handed down for generations.
Shepherd’s purse is also known as capsella bursa-pastoris. It can be plain-fried, taken cold with sauce dressing, or commonly made into soup or as stuffing for dumplings. This year, 3rd day of the 3rd lunar month falls on 30th March on the Gregorian calendar. It is recommended that during this time, everyone should eat a bowl of shepherd’s purse egg soup, for its cooling effect, lowering of blood pressure, nourishing the blood and its calming effect. The ingredients and methods of preparation are as follows.
Ingredients:
1. a handful of shepherd’s purse
2. one piece of seaweed (size of a palm)
3. an egg
4. salt for taste
5. appropriate amount of sesame oil
Method:
1. Pluck the shepherd’s purse leaves, wash clean and cut into 2mm sections.
Boil seaweed in the water, break an egg and stir it.
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2. Pour appropriate amount of water into a pot to boil. Put in the shepherd’s purse and seaweed. One minute later, add the stirred egg into the pot. Then, turn off heat.
Add a pinch of salt and a few drops of sesame oil. The soup is now ready for consumption.
#WisdomOfTraditionalSpringDiet, #Sherphard’sPurse, #3rdDayOfThe3rdLunarMonth, #TheYellowEmperor’sClassicOfInternalMedicine