Sometimes the nutritional qualities of a food are much less important than the message a particular food or dish sends to our bodies.To be well and feel well we need to build a foundation that is strong, robust and has lots of stamina.

Congee is eaten throughout China as a breakfast food and may also be known as rice water for this reason. It is thin porridge almost like a rice soup.

Traditional congee is made with rice but millet, spelt and other grains can be used.

Although rice is the most common grain for congees, millet, spelt, or other grains are sometimes used.

Congee is fabulous because it is;

• Easily digested and assimilated,
• Tonifies the blood and the Qi energy,
• harmonizes the digestion, and is demulcent,
• Cooling and nourishing.
• Provides an alternative for those sensitive to grains
• Sends a bulk message to bowel
• Sends a hydration message to the rest of the body
• Is delicious!

How to make Congee:

• 1. Take 100g of short grain brown rice and cover in a pan with pure water
• 2. Simmer for 2-4 hours until a soup like consistency is formed.

My Favourite Congee Recipes:

Sweet Congee: Add ginger, honey, sweet potato and cinnamon.

Savoury Congee: Add seaweed, Miso and onion.

On its own congee: Just as it is….lovely!

Enjoy!

Fran