yummy millet congee

hydrating breakfast (or lunch or dinner)

Millet congee with soft boiled egg, a selection of sea vegetables, ginger, spring onions, tamari soy sauce, and a few drops of toasted sesame oil.

​Congee is a deeply nourishing and delicious away of getting adequately and thoroughly hydrated. 

Any type of grain can be used to make congee. Good digestion is key for good immunity, production of blood, and hormones. In general we need grains for healthy functioning of the digestive process. The overconsumption of high gluten containing grains (primarily wheat and variants) is the main problem. The type of grain used affects the body in different ways. 

During my treatments and Care for Your Qi webinars I often encourage my patients/students to ensure adequate and thorough hydration as the beginning of successful recovery and good health. This extends beyond merely drinking water, though it is important to do so. Water has a cleansing function whereas deep hydration comes from consuming wet foods - porridges, stews, broths. 

I mainly use either short grain white rice (jasmine) or millet. Both are hydrating to the body and fortifying to the Spleen & Stomach organs. These are organs are very taxed in modern living and by improper consumption of food and drinks. Millet however nourishes the hormonal system. From this point of view it's a true super grain!

So here's a recipe, based upon the principles of Chinese herbal medicine, yet tastes far more yummy. 

Please remember when making congee that a little portion of grain goes a long way. 

Takes about 30-40minutes to make. I usually put this going first thing in the morning and get on with my morning qigong or meditation whilst my breakfast simmers. Then I enjoy a yummy breakfast with the rising sun and energised system.


Ingredients 
Millet  grain (organic if possible)
Salt (sea or pink)
Extra virgin olive oil
Freshly boiled water
A source of protein (lentils, soya, beans, egg, meat, or fish)

For topping
Sliced thumb sized piece of ginger (with washed peel on if preferred)
Either spring onions or chives
Tamari (wheat free) soy sauce
​Toasted sesame oil (optional)

Variations / additions
Sea vegetables (dulse, wakame etc.)

Cooking instructions for 2 portions
Start boiling a full kettle of water
A handful / half cup of grain - washed through a fine strainer/sieve.

​Place washed grains in a saucepan under medium/low flame. Toast until grains are dry, stirring to prevent sticking to bottom of pan.







​Once the grains are dry, put in about 4 tablespoons of olive oil, and a little salt. Stirring these together for a about a minute.









Put some hot water, about 2 cupfuls. Stir constantly, allowing grains to absorb the water.​







​Then add more hot water and turn the heat down to low. Put a lid partially over to cover the pan. Allow the congee to simmer gently. Keep checking and topping up with hot water if necessary to get a runny yet not overly watery consistency. The consistency is based upon your own preference. Some may like it a bit less watery others more.



Now serve up whilst still hot, garnish, eat warm! Utterly delicious and so nutritious! Bon appetit....

Left over can be stored and kept overnight in a fridge. Purists will insist on making fresh very day...you decide! 
​