Draining congee is one of China's traditional health-preserving methods and, moreover, a simple and effective healthy diet. Especially for health preservation, drinking congee can replenish fluids, protect the stomach and intestines, and even help with weight loss and controlling high blood pressure, high blood sugar, and high blood lipids. Below, the editor recommends 7 recipes for healthy congee for you to rotate through for a week…
Black Sesame Congee:
Wash and sun-dry black sesame seeds, then roast and grind them finely. Each time, take 25 grams, add it to a congee made with 100 grams of japonica rice that is almost cooked, add one spoonful of honey, and simmer until the congee is thick before eating. Black sesame has the effects of moistening the intestines to promote bowel movements, benefiting the five organs, and strengthening muscles and bones. This congee can nourish the five organs, moisten dryness, and promote bowel movements. It is suitable for liver and kidney insufficiency, deficiency wind dizziness, wind arthralgia, paralysis, coal-like constipation, post-illness emaciation, premature graying of hair, and insufficient lactation in postpartum women.
White Fungus Congee:
250 grams of japonica rice, 15 grams of white fungus, add an appropriate amount of water, and cook together into congee. White fungus is a nourishing delicacy for autumn, moistening the lungs, and generating fluids. White fungus congee has the effects of moistening the lungs to stop coughing, and tonifying qi to nourish the kidneys. It is suitable for yin deficiency with internal heat causing dry cough, and deficiency of both qi and yin.
Apple Congee:
500 grams of apples, 100 grams each of sago and white sugar, add an appropriate amount of water, and cook together into congee. Apple congee has the effects of generating fluids, moistening the lungs, eliminating vexation, relieving summer heat, and strengthening the stomach. It is suitable for lack of energy, nausea, indigestion, enteritis and dysentery, dry stools, and high blood pressure.
Chrysanthemum Congee:
30 grams of chrysanthemums, 100 grams of japonica rice. First, decoct the chrysanthemums to get the juice, then add the rice to cook into congee. Chrysanthemum congee has the effects of dispelling wind-heat, clearing liver-fire, and brightening the eyes. It is suitable for autumn wind-heat type colds, vexation and dry throat, red and swollen eyes, and other conditions. It also has a good preventive and therapeutic effect on cardiovascular diseases.
Carrot Congee:
150 grams of carrots, peeled, cleaned, and chopped into small pieces, cook together with 100 grams of rice into congee. Traditional Chinese medicine believes that carrots are sweet and neutral in nature, with the effects of regulating qi in the chest and diaphragm, and tonifying the middle burner to pacify the five organs. This congee is suitable for constipation, stomach discomfort, bloating and fullness, and indigestion.
Goji Berry Congee:
30 grams of goji berries, 100 grams of japonica rice, add an appropriate amount of water. Cook together into congee. Goji berry congee has the effects of nourishing the liver and kidneys, and brightening the eyes to tonify deficiency. It is suitable for middle-aged and elderly people with liver and kidney yin deficiency, blurred vision, and soreness in the waist and legs.
Potato Congee:
100 grams of potatoes, peeled, cleaned, and cut into small pieces, cook together with 100 grams of rice into congee. Traditional Chinese medicine believes that potatoes are sweet and neutral in nature, with the effects of strengthening the spleen to harmonize the middle burner, and regulating qi in the middle burner. This congee is suitable for stomach dryness, stomach pain, and constipation.