Internal nourishment and moisturisation in autumn

Internal nourishment and moisturisation in autumn

Internal nourishment and moisturisation in autumn



6  Mins Read

The dryness in autumn could cause various discomforts in our body, making “water replenishment” a seasonal topic we shouldn’t overlook. It’s simple and direct to put on moisturising cream when our skin gets dry, itchy or red. But if the dry weather causes discomfort in our throat or even makes us cough and develop windpipe problems, we can nourish our body internally using diet therapy, tackling the problems at the root. Here are 3 recommendations for you:

In-season fruit: Autumn pear

Mildly sweet and juicy, autumn pear nourishes our lungs and helps relieve coughing. According to the pharmacology of Traditional Chinese medicine, our lungs are connected to our skin so when we nourish our lungs, we are improving our skin condition at the same time. If you are concerned about its cold nature, choose not to eat it directly but cook it to counterbalance the coldness, such as making sweet soup with it. But this may lead you to over-consume sugar. A better option is to make Chinese soup with other wholesome ingredients.   

Soup recommendation: Autumn pear with straight ladybell root and yuzhu

Traditional Chinese medicine believes straight ladybell root nourishes ‘yin’, clears the lungs, benefits the stomach and helps produce saliva, whereas yuzhu nourishes ‘yin’, moisturises dryness and quenches our thirst. When cooked with autumn pear, they can also relieve dry coughing and coarse voice caused by a dry throat.


  • 1 tael of straight ladybell root                
  • 2 taels of yuzhu                                    
  • 3 autumn pears                        
  • 3-4 snow fungi                         
  • 4 conches                                            
  • 1 ear of sweet corn                               
  • 2 dried dates
  • 5 bowls of water


  1. Soak the conches in 2 bowls of water a night before. Keep the water for later use.
  2. Soak the snow fungi 3 hours before boiling.
  3. Bring to boil the 2 bowls of conch-soaked water and the remaining 6 bowls of water.
  4. Add in all other ingredients and boil for 1.5 hours.

External and internal nourishment: Honey

Traditional Chinese medicine sees honey as an autumn tonic because it nourishes our lungs to relieve coughing, invigorates the spleen and replenishes ‘qi’. Since it is also a natural antiseptic moisturiser, it’s been widely used with other ingredients, such as milk, lemon juice or virgin olive oil, as a skin or hair mask for moisturising or whitening purposes and reducing inflammation of wounds. Needless to say, it is a healthy delicacy to eat as well.

Tea recommendation: Honey with chrysanthemum and wolfberries

White chrysanthemum tranquilises our liver and improves eyesight, and wolfberries also improve eyesight with thirst-quenching effect. When honey is added, the tea is ideal for nourishing dry eyes in autumn to boost our spirit.


  • 6-8 Hangzhou white chrysanthemums
  • 10-12 wolfberries
  • Moderate amount of honey


  1. Soak the chrysanthemums and wolfberries in hot water for 10 minutes.
  2. Remove the chrysanthemums but keep the wolfberries.
  3. Add in honey

Nourishing ‘yin’ and dryness: Black sesame

The major fatty acid contained in black sesame is linoleic acid which is especially effective in moisturising dry skin and hair, and tackling skin allergy problems. Since it has a thick shell, it’s recommended to grind it to powder before consumption for better results. Stir-frying it in a dry pan for 5-10 minutes beforehand also helps release a richer flavour.

Dessert recommendation: Black sesame cake


  • 200g of low gluten flour             
  • 200g of butter                                      
  • 200g of sugar                                       
  • 200g of milk                                         
  • 1 teaspoon of baking powder                            
  • 3 eggs                                     
  • 20g of pan-fried black sesame (depends on personal preference)


  1. Soften the butter at room temperature, then add in sugar and blend to creamy texture. Preheat the oven at 180°C.
  2. Beat and add in the eggs in little by little until they are mixed well.
  3. Add in black sesame.
  4. Add in flour and baking powder in small amount until they are mixed well.
  5. Add in milk in small amount.
  6. Pour the mixture into a rectangular baking mold and bake for 40 minutes. If a knife inserted into the centre of the cake comes out clean, it’s ready to serve.

Source: Yahoo Hong Kong x AXA LIVE/LIFE website