Red Jujube and Longan Soup
Ingredients
- Red jujube 6–10 pieces
- Dried longan 10–15g
- Brown sugar to taste (optional)
- Water 600–800ml
Principle
Jujube is warm and sweet—tonifies middle qi, nourishes blood, and calms the spirit; longan is warm and sweet—tonifies heart and spleen and nourishes blood to calm the spirit. Together they warmly tonify spleen and stomach and nourish heart blood to ease discomfort from qi and blood deficiency.
Effects & uses
Daily adjunct for dizziness, fatigue, shortness of breath, dull complexion, palpitations, insomnia, and forgetfulness from insufficient qi and blood. Not a dedicated headache formula—food care when deficiency underlies symptoms.
Method
- Rinse jujube; shell longan and take the pulp.
- Place jujube and longan in a pot with water.
- Bring to a boil on high heat, then simmer 15–20 minutes on low.
- Add brown sugar before turning off heat (optional).
How to use
- Drink warm; eat jujube and longan with the soup. One to two times per week—avoid daily large amounts.
Caution
Avoid during external contraction with fever, yin deficiency with internal heat, or excess fire. Not for damp-heat or phlegm-damp (thick greasy tongue, bloating, sticky stools). Use cautiously with diabetes or poor glucose control. Avoid excess with heavy menses, uterine fibroids, or other hormone-sensitive conditions. Not for excess stomach acid or GERD. Not a substitute for medication.
Source
Compiled from Peking Union Medical College Hospital clinical nutrition Q&A, Guangzhou University of TCM First Affiliated Hospital Preventive Treatment Center commentary, and public dietotherapy sources. Pending manual verification.