Purslane and cattail pollen millet porridge, purslane and shepherd's purse porridge, and purslane and purslane porridge: Five kinds of wild vegetable porridges for lowering lipids.

Purslane, cattail pollen, and millet porridge

[Ingredients and Preparation] Take 150g fresh purslane, 10g cattail pollen powder, and 100g millet. Remove impurities from the fresh purslane, wash it, chop it finely, and place it in a bowl. Wash the millet thoroughly, put it in a clay pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add the chopped fresh purslane, stir well, and continue cooking until the millet is soft and tender. When the porridge is almost cooked, add the cattail pollen powder and bring to a boil again.

[Usage and Efficacy]To be taken for breakfast and dinner. Clears heat and detoxifies, disperses blood stasis and lowers lipids.

Purslane and shepherd's purse porridge

[Ingredients and Preparation] Take 250g fresh purslane, 100g rice, and 30g shepherd's purse. Remove impurities from the purslane, wash and chop it. Remove impurities from the shepherd's purse and wash it. Wash the rice thoroughly and put it in a pot with an appropriate amount of water. Bring it to a boil over high heat, then reduce to low heat and cook until the rice porridge is about 80% done. Add the purslane and shepherd's purse, and cook for another 2 or 3 boils.

[Usage and Efficacy] To be taken for breakfast and dinner. Clears heat and promotes diuresis, lowers lipids and aids weight loss.

Malantou Porridge

[Ingredients and Preparation] Take 15 grams of fresh, tender shepherd's purse, 50 grams of rice, and a suitable amount of salt. Wash and chop the shepherd's purse. Rinse the rice and put it in a pot with 500 ml of water. Bring to a boil over high heat, then reduce to low heat and simmer until it becomes a thin porridge. Add the shepherd's purse and salt, and cook briefly.

[Usage and Efficacy]To be taken for breakfast and dinner. Clears liver heat and dampness, lowers lipids and aids in weight loss.

Wheat bran tea porridge

[Ingredients and Preparation] Take 30g wheat bran, 20g green tea, and 100g millet. Remove any impurities from the green tea, place it in a gauze bag, tie the opening, and set aside. Remove any impurities from the wheat bran, sun-dry or oven-dry it, and grind it into a fine powder. Wash the millet thoroughly, place it in a clay pot, add an appropriate amount of water, put in the green tea bag, bring to a boil over high heat, then simmer over low heat for 30 minutes. Remove the green tea bag, strain out the tea liquid, add the finely ground wheat bran, and continue to simmer over low heat until the millet is tender and the porridge is thick.

[Usage and Efficacy]To be taken for breakfast and dinner. It helps with weight loss, promotes bowel movements, and reduces fat.

Wheat bran, tangerine peel, and millet porridge

[Ingredients and Preparation] Take 30 grams of wheat bran, 10 grams of dried tangerine peel, and 100 grams of millet. Remove impurities from the wheat bran and dried tangerine peel, sun-dry or oven-dry them, and grind them into a very fine powder. Wash the millet thoroughly, put it in a clay pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 30 minutes. Stir in the wheat bran and dried tangerine peel powder, mix well, and continue to simmer over low heat until the millet is soft and the porridge is thick.

[Usage and Efficacy]To be taken for breakfast and dinner. It strengthens the spleen, regulates qi, harmonizes blood, and lowers lipids.

Wheat bran porridge

[Ingredients and Preparation] Take 30 grams of wheat bran and 100 grams of rice. Put the wheat bran in a wok and stir-fry over low heat until fragrant, then grind it into a fine powder. Rinse the rice and put it in a pot with an appropriate amount of water. Cook over low heat until it becomes a thick porridge. When the porridge is cooked, stir in the wheat bran powder and mix well.

[Usage and Efficacy]To be taken for breakfast and dinner. Strengthens the spleen and stomach, lowers lipids and aids in weight loss.

Rice bran porridge

[Ingredients and Preparation] Take 30g of rice bran, 100g of rice, 50g of glutinous rice, and 1g of salt. Dry the rice bran in the sun or oven, then grind it into a very fine powder. Wash the rice and glutinous rice thoroughly and put them in a pot with an appropriate amount of water. Bring to a boil over high heat, then reduce to a simmer and cook until the porridge becomes thick. Stir in the rice bran powder and salt while adding the rice bran powder, stirring constantly until well combined.

[Usage and Efficacy]To be taken for breakfast and dinner. It strengthens the spleen and replenishes qi, lowers lipids and aids in weight loss.

Konjac porridge

[Ingredients and Preparation]Take 50g of processed (detoxified) konjac powder and 50g of millet. Wash the millet clean, put it in a clay pot, add enough water, bring to a boil over high heat, then simmer over low heat until it becomes a thin porridge. When the porridge is almost cooked, stir in the konjac powder and mix well. Continue to simmer over low heat for 15 minutes.

[Usage and Efficacy]To be taken for breakfast and dinner. Clears heat and detoxifies, lowers lipids and blood sugar, resolves phlegm and aids in weight loss.

alfalfa porridge

[Ingredients and Preparation] Take 60 grams of fresh alfalfa and 100 grams of rice. Wash the alfalfa, chop it, and put it into a pot with the washed rice. Add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat until it becomes a thin porridge.

[Usage and Efficacy]To be taken for breakfast and dinner. Provides fiber, helps lower cholesterol and aids in weight loss.

Pumpkin and wheat bran porridge

[Ingredients and Preparation] Take 250g of tender green pumpkin, 50g of wheat bran, and 50g of millet. Wash the pumpkin, cut it into small cubes, put it in a pot, add water and cook until it is 60% cooked. Add the washed millet, bring to a boil, add the wheat bran, mix well and cook until the millet is cooked and tender.

[Usage and Efficacy]Consume warm in the morning and evening. Nourishes Yin and kidneys, strengthens spleen and quenches thirst, lowers blood sugar.

Pumpkin Oatmeal Porridge

[Ingredients and Preparation]Take 200g of tender green pumpkin and 100g of rolled oats. Wash the pumpkin, cut it open, remove the seeds, and cut it into 1cm cubes. Put it in a pot, add water and cook until half-cooked. Sprinkle in the rolled oats, stir well, and simmer over low heat until boiling. Continue to simmer for 10 minutes.

[Usage and Efficacy]To be taken for breakfast and dinner. It strengthens the spleen, lowers blood sugar, reduces lipids, and aids in weight loss.

Milk, Jujube, and Millet Porridge

[Ingredients and Preparation] Take 200 ml of fresh milk, 20 jujubes, and 100 g of millet. Soak the jujubes in warm water for 30 minutes, wash them, remove the pits, and set aside. Wash the millet, put it in a clay pot, add an appropriate amount of water, bring to a boil over high heat, add the soaked jujubes, reduce the heat to low and simmer until the millet is soft and tender. When the porridge is almost cooked, add the fresh milk and continue to simmer over low heat until it boils.

[Usage and Efficacy]To be taken for breakfast and dinner. Nourishes and invigorates qi, promotes blood circulation, and lowers lipids.

Milk Oatmeal Porridge

[Ingredients and Preparation] Take 50 ml of milk and 25 g of dried oatmeal. Soak the dried oatmeal in cold water until soft. Pour the soaked oatmeal and water into a pot, bring to a boil, and cook for 2 or 3 boils. Then add the milk and cook for another 5 minutes until the oatmeal is soft and the consistency is right. Serve in a bowl.

[Usage and Efficacy] Consume at breakfast and dinner. It invigorates qi, supplements calcium, and helps lower lipids and aid in weight loss.

Cattail pollen and astragalus seed millet porridge

[Ingredients and Preparation] Take 15 grams of cattail pollen, 15 grams of astragalus seed, and 100 grams of millet. Remove impurities from the astragalus seed, wash it thoroughly, and dry it. Place it together with the cattail pollen in a cotton paper bag, seal it, and hang it with a string. Wash the millet thoroughly, put it in a clay pot, add an appropriate amount of water, bring it to a boil over high heat, add the herb bag, hang the string around the side of the pot, reduce the heat to low, and simmer for 30 minutes. Remove the herb bag and continue to simmer over low heat until the millet is soft, tender, and sticky.

[Usage and Efficacy]Eat warm for breakfast and dinner. Clears damp-heat, invigorates blood circulation and lowers lipids.

Buckwheat and mung bean porridge

[Ingredients and Preparation] Take 100 grams each of buckwheat and mung beans, 50 grams of rice, and appropriate amounts of fennel seeds, salt, and MSG. Remove impurities from the buckwheat, mung beans, rice, and fennel seeds, wash them, and sun-dry or oven-dry them. Grind them into a fine powder. Place all ingredients in a clay pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to a simmer and cook until it becomes porridge. Add salt and MSG, stir well, and cook for a few more minutes before serving.

[Usage and Efficacy]To be taken for breakfast and dinner. It strengthens the spleen, relieves summer heat, promotes diuresis, and aids in weight loss.

Celery and Tangerine Peel Congee

[Ingredients and Preparation] Take 150g fresh celery, 5g dried tangerine peel, and 100g millet. Clean the celery, remove the roots, and coarsely chop the leaves and stems. Wash the dried tangerine peel, dry it, and grind it into a fine powder. Wash the millet, place it in a clay pot, add enough water, bring to a boil over high heat, then simmer over low heat for 30 minutes. Stir in the coarsely chopped celery, mix well, simmer over low heat until boiling again, add the tangerine peel powder, mix well, and it's ready.

[Usage and Efficacy]To be taken for breakfast and dinner. It helps to soothe the liver, lower blood pressure, reduce lipids, and promote weight loss.