A Nourishing Breakfast for Healing
Congee is a traditional, highly nourishing Chinese breakfast used for healing since the Han Dynasty (206 BCE). Made with rice, other grains, and water, eating congee is a simple and powerful way to support digestion and overall health.
In Chinese Medicine, congee is prescribed anytime that Spleen qi- the energy that propels digestion and production of qi and blood- needs to be replenished. This is often the case with chronic illness, recovery from acute illness, digestive issues, and postpartum symptoms. Or, when we are over worked and over stressed.
In her book “The First Forty Days,” Heng Ou explains: “the power of congee is that it’s such easy eating… it is a food of rebirth; its simplicity and clean taste feel so comforting in a weary or recovering body.”
Congee can be made in advance in large quatities for an easy breakfast every day of the week. Use these guidleines to get you started. As you become more familiar with the process, you'll likely find that you can make adjustments in the recipe to suit your own preferences. Like the smoothie, a congee can be adapted to meet many varied medicinal needs.
Any congee will strengthen Spleen qi and digestion. When choosing which ingredients to add, you can take these energetics into consideration:
aromatic flavors like ginger, cinnamon, and cardamom will strengthen digestion, clear phlegm, and support the lungs
meat, eggs, dark colored berries, and beets will build blood
nuts and seeds will nourish yin, strengthen Kidney qi, generate fluids, and soothe symptoms associated with heat and dryness like hot flashes, night sweats, dry coughs, and thirst
fruits and veggies support a healthy Liver and keep its qi and energy flowing smoothly throughout the body
Base Recipe
MAIN INGREDIENTS: 3/4 c. long grain white rice, 3/4 c. long grain brown rice, 10 c. water.
Combine rice and water in a crock pot. Add in additional ingredients, listed below. Cook on low setting for about 6 hours. Stir occasionally. Add salt to taste. Portion it out in glass containers for easy heating in the mornings. Dilute if desired when preparing.
Additional Ingredients
Grains: If you decide to use one of these grains, reduce the rice to 1/2 c each. Then add 1 c. of: barley, buckwheat, cornmeal, Job's tears, millet, oats, OR quinoa
Vegetables + legumes: Pre-cook the veggies and beans: beets, carrots, sweet potatoes, adzuki beans, lentils, mung beans, mushrooms, scallions (garnish)
Meat: Fish may be added frozen. Pre-cook all other meats: chicken livers, dark or light chicken, pork, white fish; top with an egg
Nuts + seeds: almonds, pine nuts, walnuts, black sesame seeds, flax seeds, sunflower seeds, chia seeds
Dried fruit: goji berries, Chinese red dates, raisins, figs
Seasonings: brown sugar, cardamom, turmeric, cinnamon, coriander, ginger, honey
Broths: chicken, beef, bone, or vegetable stock. Keep total liquid at 10 c.
Resources
Ou, Heng. The First Forty Days: The Essential Art of Nourishing the New Mother (2016)
Chinese Acupuncture Clinic, Asheville, NC
