hydrating breakfast (or lunch or dinner)
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.
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)
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.
Signup for news and special offers!
You have successfully joined our subscriber list.