The autumn weather is dry, and the lack of moisture often causes a dry feeling in the throat and nose. To help your baby comfortably get through autumn and avoid coughing, here are 7 dietary therapy recipes.
Radish and Tangerine Peel Soup
250g white radish, 3g tangerine peel. Chop the radish and decoct it with the tangerine peel into a soup to drink. Take one dose daily, divided into two servings. Effective for babies with a dry cough and little phlegm.
Shrimp and Radish Thread Soup
Sesame and Walnut Congee
Take 30g each of sesame and walnuts, roast them, then grind them into a powder. Cook with 100g of japonica rice to make a congee. Effective for babies with dry skin and hair, and for a prolonged dry cough in autumn.
Sesame and Walnut Congee
Pear Congee
Take 2 pears, wash, peel, and chop them into pieces. Add 100g of japonica rice to cook into a congee. It can prevent dry mouth, a parched tongue, and a dry cough.
Cranberry, Tremella, and Pear Congee
Sugarcane Juice Congee
Take several fresh sugarcane sections, peel and remove the nodes, then extract the juice. Cook 50g of rice into a congee. When the congee is almost done, add the sugarcane juice and a small amount of honey. Take this congee 1-2 times daily. It is helpful for babies with a dry cough and no phlegm.
Tremella Congee
10g tremella, 100g japonica rice, cooked with water into a congee. Suitable for babies with lung deficiency cough, yin deficiency with low-grade fever, dry mouth with little saliva, and a prolonged autumn cough with little phlegm.
Pumpkin and Tremella Congee
Almond and Snow Pear Stew
Take 15g of sweet almonds, peel and crush them. Take 1 snow pear, wash, peel, and slice it. Place them in a bowl with 20g of rock sugar and an appropriate amount of water. Steam in a pot for 30 minutes before serving. Take once in the morning and once in the evening for 3-5 consecutive days. It moistens the lungs, resolves dryness, and stops coughing, and can be a regular health food for babies in autumn.
Almond and Snow Pear Stew
Lily Bulb Congee
30g lily bulb, 100g japonica rice, and an appropriate amount of rock sugar. Soften the lily bulb (fresh is better) in water. Wash the japonica rice and cook them together with water. When the congee is done, add rock sugar and cook for a moment longer. Eat in the morning and evening. Lily bulb congee has the effects of moistening the lungs, relieving dryness, calming the mind, and soothing the spirit.
Hawthorn, Lotus Seed, and Lily Bulb Congee