The nutritionist team and the traditional Chinese medicine team of Hualien Tzu Chi Medical Center ushered in the fifth solar term: Qingming, fifteen days after the Spring Equinox. At this time, the climate gradually warms up, vegetation sprouts, apricots and peaches bloom, and the scene is refreshing and clear. After the Spring Equinox, the Yin Qi in the body gradually weakens, while the Liver Qi becomes stronger with the arrival of spring, reaching its peak during the Qingming Festival. If liver qi is too strong, it will easily interfere with the spleen and stomach, worsen the function of food digestion and absorption, and may also cause problems such as emotional disorders and poor qi and blood circulation. The focus of health care during this season is on how to soften the liver, soothe the liver, and regulate emotions. You can choose spinach produced in the season as a health food ingredient. In "Compendium of Materia Medica." "The Ministry of Vegetables" records: "Spinach stimulates the blood vessels, opens the chest and diaphragm, lowers the Qi and regulates the Qi, quenches thirst and moisturizes dryness, and has excellent roots." In addition to the function of promoting blood circulation and nourishing the blood, it also has the functions of protecting the eyes and delaying cell aging. Papaya calms the liver and stomach. It is rich in enzymes and can promote digestion. The beta-carotene, vitamins C and E contained in it have antioxidant properties and can reduce the damage of human cells by free radicals. Mulberries, which are abundant around the Qingming Festival, are explained in the "Compendium of Materia Medica": "Mulberries are made from the essence of mulberry. They are sweet and cold, benefit the blood and remove heat. They are medicines that cool blood, nourish blood and benefit yin." Mulberry contains iron and vitamin C. The amount is large and can promote gastrointestinal motility. Since mulberry fruits are not easy to preserve, you can choose to make jam or make mulberry biscuits, so you can enjoy the sweet and sour taste at any time! Healthy ingredients recommended by Chinese medicine practitioners: Spinach: Contains oxalic acid, which will affect the body's absorption of calcium. You can blanch it in hot water to remove the oxalic acid before eating. Patients with nephritis and kidney stones should avoid eating it, and those with spleen deficiency and loose stools should not eat more. Papaya: Contains trace amounts of papaya, so you should not consume too much each time. Pregnant women and people with allergies should not consume it. Mulberry: sweet in taste and cold in nature. People with poor gastrointestinal function and prone to diarrhea should not eat too much. The nutritionist team and the traditional Chinese medicine team of Hualien Tzu Chi Medical Center ushered in the fifth solar term: Qingming, fifteen days after the Spring Equinox. At this time, the climate gradually warms up, vegetation sprouts, apricots and peaches bloom, and the scene is refreshing and clear. After the Spring Equinox, the Yin Qi in the body gradually weakens, while the Liver Qi becomes stronger with the arrival of spring, reaching its peak during the Qingming Festival. If liver qi is too strong, it will easily interfere with the spleen and stomach, worsen the function of food digestion and absorption, and may also cause problems such as emotional disorders and poor qi and blood circulation. The focus of health care during this season is on how to soften the liver, soothe the liver, and regulate emotions. You can choose spinach produced in the season as a health food ingredient. In "Compendium of Materia Medica." "The Ministry of Vegetables" records: "Spinach stimulates the blood vessels, opens the chest and diaphragm, lowers the Qi and regulates the Qi, quenches thirst and moisturizes dryness, and has excellent roots." In addition to the function of promoting blood circulation and nourishing the blood, it also has the functions of protecting the eyes and delaying cell aging. Papaya calms the liver and stomach. It is rich in enzymes and can promote digestion. The beta-carotene, vitamins C and E contained in it have antioxidant properties and can reduce the damage of free radicals to human cells. Mulberries, which are abundant around the Qingming Festival, are explained in the "Compendium of Materia Medica": "Mulberries are made from the essence of mulberry. They are sweet and cold, benefit the blood and remove heat. They are medicines that cool blood, nourish blood and benefit yin." Mulberries contain iron and vitamin C. The amount is large and can promote gastrointestinal motility. Since mulberry fruits are not easy to preserve, you can choose to make jam or make mulberry biscuits, so you can enjoy the sweet and sour taste at any time! Healthy ingredients recommended by Chinese medicine practitioners: Spinach: Contains oxalic acid, which will affect the body's absorption of calcium. You can blanch it in hot water to remove the oxalic acid before eating. Patients with nephritis and kidney stones should avoid eating it, and those with spleen deficiency and loose stools should not eat more. Papaya: Contains trace amounts of papaya, so you should not consume too much each time. Pregnant women and people with allergies should not consume it. Mulberry: sweet in taste and cold in nature. People with poor gastrointestinal function and prone to diarrhea should not eat too much. Spinach Spinach is rich in vitamin C, carotene, minerals, calcium, iron and other nutrients. Beta-carotene is a type of phytochemical that has antioxidant effects and can prevent cell cancerous division. According to the Compendium of Materia Medica, spinach is sweet and cold in nature, quenches thirst and moisturizes dryness, etc. During the Qingming Festival, it is appropriate to supplement with annealing. Spinach and mushroom soup preparation time/10 minutes cooking time/15 minutes Ingredients: 160g spinach, 480g fresh mushrooms, 80g carrots, 10g ginger slices, 10g salt, 1600cc water. Method: Wash the spinach and cut into sections; wipe the fresh mushrooms with a wet paper towel. Slice; wash, peel and slice the carrots and set aside. Pour water into a soup pot and bring to a boil, add carrot slices and ginger slices and cook for 5 minutes. Add spinach, fresh mushroom slices, and salt and cook for 1 minute before serving. ﹝Nutritional composition analysis﹞ Per 1 serving of 580g, this recipe contains 4 calories (kcal) 49.6 Protein (g) 4.5 Fat (g) 0.3 Saturated fat (g) 0 Trans fat (g) 0 Carbohydrate (g) 11.9 Sugar (g) 0 Sodium (mg) 822 ﹝Nutritionist advice﹞ Shiitake mushrooms contain a large amount of polysaccharides, which have anti-cancer effects. Spinach is rich in vitamin C, beta-carotene, minerals, calcium, iron and other nutrients. Beta-carotene is a type of phytochemical that has antioxidant effects and can prevent cell cancerous division. ﹝Chef’s Tips﹞ This recipe is to cook the ingredients to just the right degree of doneness so that you can taste the original and delicious taste of the ingredients. Therefore, no cooking oil is added, and the saltiness can be adjusted according to personal taste.

100g of green papaya provides about 25 calories and 1g of protein. The papain in it can decompose fat into fatty acids. Modern medicine has found that green papaya contains a special enzyme called papaya protein, which can help protein decomposition and digestion. , which is beneficial to the body’s digestion and absorption of food. Green papaya pancake preparation time/8 minutes cooking time/20 minutes Ingredients 120g all-purpose flour, 120g water, 120g half-cooked green papaya shreds, 40g seasoning oil, a little pepper and salt (add according to personal taste) Method Put the all-purpose flour into a container, add Mix the water evenly to form a batter. Add half-cooked green papaya shreds and mix evenly, let it sit for about 10 minutes (to allow the batter to blend with the water). Take a frying pan, add a little oil and heat it, pour an appropriate amount of shredded papaya batter and fry on both sides. After frying everything in sequence, sprinkle with pepper and salt and serve. ﹝Nutritional composition analysis﹞ Per 1 serving of 100g, this recipe contains 4 calories (kcal) 206 Protein (g) 3.5 Fat (g) 10.4 Saturated fat (g) 1.4 Trans fat (g) 0 Carbohydrate (g) 24.7 Sugar (g) 0 Sodium (mg) 1.9 ﹝Advice from nutritionists﹞ Papaya itself contains antioxidant vitamin A, beta-carotene and lycopene, which have the effect of preventing cancer. The papaya enzyme in it can help gastrointestinal digestion and absorption. It is recommended to choose semi-ripe green papaya. If you use ripe papaya, it will easily become watery after cooking.

This article is excerpted from "24 Solar Terms: Light Vegetarian Eating"/Hualien Tzu Chi Medical Center Nutritionist Team and Traditional Chinese Medicine Team/Yuanshui Culture