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佛传故事之五：淨飯大王與摩耶夫人
在靠近雪山南麓、森林繁茂的地方，有一個十分富裕的國家建立於此，這就是著名的迦毗羅衛國。國王淨飯大王是釋迦族的族長。他英勇能幹，智慧卓越，自從登上王位之後，把迦毗羅衛國治理得風調雨順，國泰民安。 由於他威德兼備，深受臣民擁戴。全國人民在他英明的領導下，豐衣足食，和平安樂地度過寶貴的歲月。 年輕的淨飯大王，少年得志：在家中是一族之長，在政治上是一國之君。因此，各國公主、名門千金，都暗自為自己的終身大事祈禱，希望能夠嫁給這位年輕威武的國王。
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每週一素：冬瓜玉米湯
每週一素：冬瓜玉米湯 2026年3月第1週 簡介：冬瓜玉米湯是一道清淡甘甜、清潤養生的傳統素食湯品。以清爽的冬瓜和自然甜香的玉米為主要食材，通過簡單的慢火燉煮，使湯水逐漸吸收食材的天然清香。冬瓜在燉煮過程中變得柔軟細膩，入口清潤不膩；玉米則釋放出淡淡的甜味，使整道湯品呈現出溫和而自然的風味。兩種食材相互融合，使湯色清澈、口感清爽，非常適合作為日常素食餐桌上的暖胃湯品。 從營養角度來看，冬瓜含有豐富的水分與膳食纖維，有助於促進代謝與調節身體機能；玉米富含碳水化合物、維生素與礦物質，能夠為身體提供溫和而穩定的能量。通過小火慢燉的烹調方式，可以最大程度保留食材本身的營養與清香，使湯味自然甘甜而不需要過多調味。這道湯製作簡單，口感清潤，非常適合作為清淡飲食或素食菜單中的一道健康湯品。 材料：· 冬瓜 400 克· 玉米 1 根· 清水 1000 毫升· 鹽 適量· 白胡椒粉 少許 做法：準備食材冬瓜去皮去瓤，切成約 3 釐米見方的小塊；玉米切成小段備用。 加入湯鍋鍋中加入清水，將冬瓜塊與玉米段一起放入。 大火燒開用大火將湯煮至沸騰。 小火燉煮轉小火繼續燉煮約 20 分鐘，使冬瓜逐漸變軟。 調味加入適量鹽與少許白胡椒粉調味。 出鍋享用待湯味清甜自然時即可盛出食用。 小貼士 選擇新鮮玉米可以使湯味更加清甜。如果喜歡口感更加清爽，可以在燉煮結束前加入少量胡蘿蔔片增加色澤與營養。 每週一素，健康美味。開啟你的，素食生活！
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Weekly Buddhist Diet: Winter Melon and Corn Soup
Weekly Buddhist Diet: Winter Melon and Corn Soup First week of March 2026 Summary: Winter Melon and Corn Soup is a light and refreshing vegetarian soup known for its naturally sweet and soothing flavor. Tender winter melon pieces become soft and delicate during simmering, while corn releases a gentle sweetness that enriches the broth. The combination produces a clear and comforting soup that is perfect for everyday meals. Winter melon is rich in water and dietary fiber, helping support digestion and hydration. Corn provides carbohydrates, vitamins, and minerals that contribute energy and nourishment. By simmering the ingredients slowly, the soup develops a natural sweetness without requiring heavy seasoning. Simple, wholesome,…
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週一素：蘆筍炒滷豆乾
蘆筍炒滷豆乾是一道清新爽口、營養豐富的春季素食熱菜，以鮮嫩蘆筍與滷香豆乾為主要食材。蘆筍質地脆嫩、口感清甜，在快速翻炒中保持鮮綠的色澤與清爽的味道；滷豆乾則富含豆香與淡淡醬香，經過切片翻炒後更加緊實入味。兩者搭配既有清新的蔬菜口感，又有扎實的植物蛋白質地，使整道菜層次豐富而不油膩。 從營養角度來看，蘆筍含有豐富的膳食纖維、葉酸與多種維生素，是春季非常受歡迎的健康蔬菜；豆乾則提供優質植物蛋白和礦物質，有助於補充能量與增強體力。清淡少油的烹調方式能夠最大程度保留食材本身的營養與風味，使菜品既健康又清爽。這道菜製作簡單、味道自然，非常適合作為日常家庭餐桌上的一道清新素菜，也能為素食菜單增添一份春日的活力與色彩。
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Weekly Buddhist Diet: Stir-Fried Asparagus with Braised Tofu
Weekly Buddhist Diet: Stir-Fried Asparagus with Braised Tofu Week 4 February，2026 Summary: Stir-Fried Asparagus with Braised Tofu is a fresh and nutritious spring vegetarian dish combining crisp asparagus with savory braised tofu. Asparagus offers a naturally sweet flavor and tender texture, while braised tofu adds a rich soy aroma and satisfying bite. When stir-fried together, the vegetables remain vibrant and crunchy, while the tofu absorbs the seasoning and develops deeper flavor. The combination creates a balanced dish that is light yet satisfying. Asparagus is well known for its high fiber content, folate, and vitamins, making it a popular vegetable in springtime cuisine. Tofu provides plant-based protein and essential minerals, making…
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每週一素：小白菜炒素火腿
小白菜炒素火腿是一道色澤清新、口感清爽又富有層次的家常素食熱菜。嫩綠的小白菜在快火翻炒中保持爽脆與水潤，搭配植物蛋白製作的素火腿片，呈現出鹹香與清甜交織的口味。素火腿質地緊實、略帶煙燻風味，能夠為整道菜增添豐富的口感與滿足感，而小白菜則清爽不膩，平衡了整體味道，使其成為一道既簡單又耐吃的日常素菜。
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Weekly Buddhist Diet: Stir-Fried Baby Bok Choy with Vegetarian Ham
Weekly Buddhist Diet: Stir-Fried Baby Bok Choy with Vegetarian Ham 3th week of February 2026 Summary: Stir-Fried Baby Bok Choy with Vegetarian Ham is a fresh and flavorful plant-based stir-fry combining tender greens with savory vegetarian ham slices. The crisp texture of baby bok choy balances the slightly smoky, firm bite of vegetarian ham, creating a harmonious contrast of freshness and richness. Light seasoning enhances the natural flavors, making this dish simple yet satisfying. Baby bok choy is rich in vitamin C, calcium, and dietary fiber, supporting immunity and digestion. Vegetarian ham provides plant protein and a hearty texture without excess fat. Quick stir-frying preserves the vibrant green color and…
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佛傳故事之四：佛陀的家譜
佛傳故事之四：佛陀的家譜 談及佛陀的家譜，需先了解釋迦族的源流。約在佛紀前兩三千年，居住於中亞細亞的雅利安民族發起大規模遷徙，逐步向印度與波斯一帶移殖。當時印度本地諸族曾作出強烈抵抗，然而雅利安人憑藉強健的體魄與優勢的組織力量，最終征服了其中勢力較大、體型較矮小且膚色黝黑的達羅毘荼族。此後，雅利安族逐步掌控印度，在當地建立多個國家，並奠定了後來印度民族與文化的基礎。釋迦族，正是雅利安民族中的一支重要族系。 釋迦族的遠祖，相傳最早的國王名為「眾所許」。王統同姓相承，傳至大善生王，此王被視為釋迦牟尼佛的七世祖。大善生王之子名師摩懿，師摩懿之子為憂陀羅，憂陀羅之子為瞿羅。瞿羅育有一子一女，子名師子頰，女名耶輸陀羅。師子頰王後生四子，其中長子淨飯王，便是日後釋迦牟尼佛的父王。 淨飯大王於宗族之中，迎娶拘利族天臂城阿拏釋迦王之女摩耶公主，以及其妹摩訶波闍波提為妃。摩耶夫人即為佛陀之生母。她誕下太子後不久離世，後由姨母摩訶波闍波提撫養太子長大。這段因緣，也成為佛陀一生弘法歷程中重要的人倫背景與歷史根源。
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每週一素：茶樹菇素餃子
茶樹菇素餃子是一道香氣醇厚、口感豐富的素食主食，以茶樹菇獨特的山野香氣為核心，搭配蔬菜調和成清爽又富有層次的餡料。茶樹菇質地緊實、纖維細膩，在切碎後仍保留彈性口感，與胡蘿蔔或白菜等蔬菜混合，使餡料既有嚼勁又不乾澀。包入餃子皮後，無論水煮或蒸製，都能呈現出濃郁的自然鮮味，令人回味悠長。
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Weekly Buddhist Diet: Tea Tree Mushroom Vegetarian Dumplings
Weekly Buddhist Diet: Tea Tree Mushroom Vegetarian Dumplings Second week of February 2026 Summary: Tea Tree Mushroom Vegetarian Dumplings highlight the earthy aroma and firm texture of tea tree mushrooms combined with fresh vegetables. The mushrooms provide a chewy bite and deep natural umami, while carrots and cabbage balance the filling with sweetness and moisture. Wrapped in dumpling skins and boiled or steamed, these dumplings deliver satisfying flavor without heaviness. Tea tree mushrooms are rich in fiber, minerals, and plant-based nutrients that support digestion and immunity. Compared to traditional meat dumplings, this vegetarian version is lighter yet equally satisfying. Simple seasoning enhances the ingredients’ natural taste, making this dish perfect…
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每週一素：荷塘小炒
荷塘小炒是一道色彩清雅、層次分明的經典素食清炒菜，以蓮藕的清脆爽口為核心，搭配胡蘿蔔、荷蘭豆、黑木耳等多種蔬菜，呈現出宛如荷塘般清新自然的視覺與口感體驗。蓮藕切片後在快火中翻炒，仍保留脆嫩多汁的質地；胡蘿蔔增添自然甜味與鮮艷色澤；黑木耳則帶來柔韌彈性，使整道菜口感豐富卻不厚重。整體調味清淡，以食材本味為主，吃起來清香爽口、回味自然。
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Weekly Buddhist Diet: Lotus Garden Stir-Fry
Weekly Buddhist Diet: Lotus Garden Stir-Fry The first week of February 2026 Summary: Lotus Garden Stir-Fry is a light and colorful vegetarian dish centered on crisp lotus root, complemented by carrots, snow peas, and wood ear mushrooms. The lotus root retains its crunchy texture after quick stir-frying, while carrots add natural sweetness and vibrant color. Wood ear mushrooms provide a chewy contrast, creating a harmonious balance of textures and flavors. Light seasoning allows the vegetables’ natural taste to shine. Nutritionally, lotus root is rich in fiber and vitamins that support digestion. Wood ear mushrooms contain minerals and beneficial plant compounds. The combination of various vegetables ensures a broad spectrum of…
