Recipes created by Louisa Zhang, Nutrition Consultant 

Serving Size - 2


1 cup brown rice mixed with white rice

3 cups water

2 slices ginger

2 bean sticks, broken and soaked to soften

8 medium mushrooms, soaked and sliced

1 teaspoon wolfberry, rinsed

1 pack of brown beech mushrooms

1 tablespoon dr. MCT oil


  1. Boil and simmer porridge with ginger, bean sticks mushrooms for 30 minutes
  2. Add wolfberry and boil for 10 minutes
  3. Add more water if a watery porridge is preferred
  4. Add in beech mushrooms
  5. Turn off heat
  6. Add in dr. MCT oil
  7. Optional gingko nuts (for adults only as children find them slightly bitter)

This porridge is most suitable when nursing a flu or recovery from flu. It is not too heavy to digest yet provides the energy, nutrients and antioxidants to boost body immunity.

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