Breakfast Congee is a grain based, medicinal porridge served for centuries in traditional East Indian and Chinese homes. It is used preventatively to promote good health and long life. It is used therapeutically to help the body recover from various ailments. Congee is the perfect whole-grain hot breakfast alternative.
Benefits of a congee breakfast:
It can jump start your digestive system. Its long cooking time breaks down the grain, making it very easy to digest and assimilate, providing your body with the nutrients it needs. It strengthens digestions, builds energy and enhances metabolism. Congee aids both weight loss and weight gain by balancing the metabolism.
Congee is economical and easy to prepare, and it is high in nutrients and low in fat.
How do I prepare congee?
Congee is easily prepared overnight in a crock pot. If you do not have a crock pot, it can be simmered on the stove over very low heat. It is important to use clay, enamel, glass or stainless steel for cooking. Do not use aluminum or iron pots, as chemicals from these pots can leach into your food.
Suggested cooking ingredients for 1 serving:
1 part grain (1/4 cup)
5 parts water (1 ¼ cup)
Combine in crock pot and cook on low overnight (8 hours). You should adjust the proportions of grain to water until you get the consistency of congee that satisfies you the most. Increase serving size as desired. For added flavor, you can add your favorite appropriate spices (see suggestions below). Your health care practitioner may suggest specific flavorings or added nuts, fruits, vegetables or herbs that would be most beneficial to you.
Suggested congee grain combinations:
To reduce excess water weight, try brown rice/barley, cinnamon, and ginger.
To strengthen the adrenals and warm digestion, combine millet/buckwheat/rye, allspice, and cinnamon.
Some options:
GRAINS: rice, millet, barley, rye, oat groats, spelt, quinoa, amaranth, wheat berries
SPICES: cinnamon, bay leaf, allspice, ginger, nutmeg, cloves
NUTS/FRUITS: jujube, lyceum berries, walnuts, dried cherries, almonds, pumpkin seeds
VEGGIES: sweet potato, carrots, pumpkin, spinach, squash
FLAVORINGS: gomasio, molasses, honey, maple syrup, rice milk |
Comments
I'm making Congee for the first time. I love Coconut Milk, would you suggest adding it to Congee for flavoring?
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