
Sweet corn, Chinese yam & carrot drink
Sweet corn, fresh yam and carrot simmered into a naturally sweet, sugar-free drink — gentle and good for digestion.
- 1 hr 10 min
- Serves 3
- Simmer
- Easy
Why it suits you: The Sensitive constitution is prone to hay fever and skin flare-ups, and Qingming brings pollen plus 'returning south' mould and dust mites. This drink uses only gentle, low-allergen everyday ingredients to strengthen digestion and qi, with a little astragalus to firm up the body's defences.
Method
Prep 15 min · Cook 55 min- 1Cut the corn into chunks, keeping a little of the silk to simmer with it; peel the carrot and cut into chunks.
- 2Wearing gloves, peel the yam, cut it into thick pieces and keep in water so it doesn't discolour. Rinse the astragalus and red dates.
- 3When the water boils, add the corn, carrot, astragalus and red dates, boil hard for 10 minutes, then simmer over medium-low heat for 30 minutes.
- 4Add the yam and simmer for 15 minutes more until tender. No salt or sugar needed — it's naturally sweet.
- 5Pour into a flask to sip at the office; fish out the corn and yam to eat as a snack.
Cautions
- Leave out the astragalus during a cold or fever.
Chef's tips
- Fresh yam sap can make your hands itch, so wear gloves when handling it.
The TCM view
Sweet corn is sweet and neutral, settling digestion and draining water; Chinese yam is sweet and neutral, supporting the spleen, lungs and kidneys; carrot is sweet and neutral, aiding digestion and nourishing the liver and eyes; astragalus is sweet and slightly warm, building qi and firming the defences; red dates warm the middle. Balanced and tonifying without heat.



