Nutritious Bean and Seed Stew with Lotus Seeds and Jujube Dates

Here’s the thing — Chinese baddies are constantly eating their hydration. It’s so engrained into the lifestyle that’s built upon Chinese medicinal principles, which is why you see the morning routines starting with hot water, congee, poached, not fried, eggs.

It wasn’t until later in life when I realized the Chinese way of eating hydration isn’t about drinking more water…it’s all about helping the body absorb it by cooking collagen-rich, fiber-dense, antioxidant ingredients with water!

And that’s why my body would immediately feel soothed after I’d start to eat my hydration: first it would ease my bloating, then immediately my skin’s dryness, inflammation would calm down. But when the eczema starts, that’s when you know I’ll really be making sure I’m eating my hydration across every meal, especially at breakfast.

So now I always prep a batch of my grandma’s morning porridge, the perfect example of the Chinese way of eating your hydration, where it’s made with ingredients designed to hold onto absorb hydration.

This slow-simmered congee is traditionally made with a mix of grains, beans, seeds, and dried fruits. The exact combination always varies by family, region, and season, but the philosophy stays the same: combine ingredients that replenish hydration, and gently support digestion.

Here’s how to make a batch of it at home this winter season!