As summer begins and everything feels fresh and new, an ancient proverb comes to mind: “Eat the three red foods at the start of summer, and you’ll stay healthy all year.”
This age-old saying is a beautiful wish for health and well-being. But what are these three red foods, and how can we incorporate them into our diets in a scientific and beneficial way?
Red Beans
Red beans have long been known as the “valley of the heart.” According to the “Compendium of Materia Medica,” red beans can “promote diuresis, eliminate dampness, regulate blood, and discharge pus.”
During the hot summer months, when our bodies are susceptible to the effects of dampness, red beans are an ideal choice to reduce swelling, boost metabolism, and eliminate excess dampness from the body. Additionally, red beans are rich in potassium, fiber, and antioxidants, making them excellent for blood enrichment and combating summer fatigue.
Recommended Way to Eat:
Red bean and barley porridge: Cooking red beans with barley enhances their dampness-eliminating properties. Soak the red beans for over six hours and the barley for about two hours. Rinse the rice and cook it in a rice cooker with an appropriate amount of water. Add rock sugar to taste before serving.
Red Dates
Red dates, or jujubes, are an ancient superfood, often referred to as the “immortality fruit.” Rich in vitamin C, cyclic adenosine monophosphate, and various other nutrients, they boost the immune system and improve weak blood circulation.
In the summer, when our bodies tend to lose energy and deplete bodily fluids, consuming red dates in moderation helps combat fatigue, especially for those with weaker constitutions.
Red Amaranth
Red amaranth is a popular summer vegetable, known as the “longevity vegetable.” It is rich in lycopene, calcium, iron, and vitamin K, which strengthen bones and prevent anemia. In traditional Chinese medicine, red amaranth is considered cooling and detoxifying, making it ideal for hot summer days.
Recommended Way to Eat:
Red amaranth and tofu soup: Combining red amaranth with tofu provides plant-based protein that is easy to digest and gentle on the body.
Simple recipe: Rinse and chop the red amaranth, and blanch the tofu. Heat oil in a pan, add the amaranth, and stir-fry. Then, add water, bring to a boil, add the tofu, and season with salt to taste. This soup is light, tasty, and nutritious.
Other Summer Diet Suggestions:
In addition to the “three red foods,” a summer diet should focus on being “light” and “seasonal,” keeping in mind the following:
Increase sour, reduce bitter: Acidic foods like tomatoes and lemons stimulate the appetite and should be included in moderation.
Stay hydrated: Summer cooling soups like mung bean soup and winter melon soup are essential; drink enough and increase intake reasonably.
Avoid excessive cold: Refrain from consuming too many icy drinks, as they can affect the spleen and stomach. Instead, eat warming foods like ginger and cherries in moderation to maintain balance.
Eating the “three red foods at the start of summer” is not just a folk custom but also a natural way to take care of your health. By incorporating red beans, red dates, and red amaranth into your diet sensibly, you can not only satisfy your taste buds but also lay a solid foundation for your well-being.
Of course, diet is just one part of a healthy lifestyle. Coupled with moderate exercise and a consistent routine, we can maintain our health throughout the year. So, as summer begins, why not start your day with a bowl of red bean porridge or a tasty red amaranth dish to embrace a vibrant and healthy summer?
