May Lemon, CHN Nutritionist: “In the fall, I look forward to hot teas and nourishing soups to build my immune system and keep the flu at bay. Growing up, my Grandmother would always make Coix Seed Soup when the weather changed from Summer to Fall to boost our immune systems. She said it removes dampness and prevents phlegm and it is easy for adults and children to drink. In my family we use Coix seed in our desserts and meat soups. It is our medicine in our everyday foods.”
Coix seed (Yi Mi) is a round white seed with a bland and mildly sweet taste and a slightly chewy texture. Since it is a seed, it is a complete protein and a good source of fatty acids, vitamins, minerals, and fiber. Coix seed is very common in Chinese supermarkets and herbal stores.
- 6 cups of water
- 1 cups of coix seed
- 3 to 5 honey dates
- Place coix seed and honey dates in your pot and rinse with cold water until water runs clear. Drain the water.
- Add 6 cups of water to the pot.
- Cook on medium heat for 1.5 hours or until the seeds are soft and the dates have softened and fallen apart.
- Cover with the lid and let sit for 30 minutes to steam the soup.
- Spoon out the soup and coix seed into small bowls and serve.
TIP: For faster cooking, you can use a pressure cooker on high for 20 mins.