Four Seasonal Nutritious Porridges (Food and Medicine Share Origins)
I have always relied on porridge throughout the year, and after trying various types, I finally understood the ancient saying: “Porridge is the number one nourishing food in the world.” Porridge has the advantages of being palatable, easy to digest and absorb, and beneficial for generating body fluids and boosting energy. Having studied medicine, I deeply understand that human organ functions change with seasonal shifts. To maximize benefits, I drink different porridges according to the season.
In spring, I drink lily porridge. Lily has the functions of nourishing yin, moistening lungs, strengthening the stomach, and clearing internal heat. Glutinous rice is sweet and mild in nature. Preparation: 20 grams of lily, 100 grams of glutinous rice, and a small amount of rock sugar. First, boil the lily, remove the residue, collect the juice, then add the glutinous rice and cook until soft. Finally, add rock sugar and serve after cooling slightly.
In summer, I drink mung bean and lotus root porridge. Both mung beans and lotus root clear summer heat and generate body fluids. Method: Boil mung beans first. When the beans begin to open, add 100 grams of glutinous rice and cook until half-done. Then add thinly sliced lotus root and simmer gently until cooked. Serve chilled.
In autumn, I drink cornmeal and sweet potato porridge. Cornmeal is rich in unsaturated fatty acids and other nutrients, while sweet potatoes help prevent disease and promote longevity. Preparation: Mix 100 grams of cornmeal with cold water to form a paste. Once the water boils, add the paste, then add chopped sweet potatoes and stir gently to prevent sticking. Cook over low heat, adding cold water several times during cooking. The ideal consistency is neither too thin nor too thick.
Herbal Medicine Illustration
In winter, I drink millet, jujube, and red adzuki bean porridge. Millet is warm in nature, jujubes tonify qi and blood, and red adzuki beans contain essential sugars for the body. Consuming these in winter supports health. Preparation: Wash the red adzuki beans, soak them in warm water until cooked, then add millet and jujubes. Use 7–10 jujubes, 200 grams of millet, and 40 grams of red adzuki beans. Add sufficient water, cook until done, and store in an electric rice cooker for convenient consumption at any time.
Drinking porridge regularly has improved my digestion and absorption, transforming my weak constitution into a strong one. Truly, dietary supplementation surpasses medicinal treatment.