Congee

Congee is a term that means “rice water.” It is a simple method of overcooking grains into a watery soup. It is an excellent remedy for strengthening digestion, improve overall metabolism, warming the digestive organs, and removing excess fluids. Rice is generally used as the primary grain, with other ingredients added for their therapeutic values.

Method of Preparation:

Before you go to bed, put one cup organic brown rice, 8 cups water and 10 dried apricots in a crock pot. Cook this overnight on low. When you wake up, puree the congee with a hand blender and eat however much you are hungry for.
One cup of grain will make enough congee for 4-6 servings. Leftovers can be stored in the refrigerator and reheated as needed. If the congee is too thin for your taste, add a handful of organic, fruit juice sweetened granola.

Eat congee like oatmeal. For flavor, you can top your congee with any of the following: Butter, Flax Oil, Agave Nectar, Cinnamon, Cardamom, Coriander, Molasses and Flax Seed Topping (see recipe below).

Flax Seed Topping

In a 12 oz. jar place approximately ¼ c. flax seeds, 1/6 c. almonds, 1/6 c. pumpkin seeds and 1/6 c. dried cherries or dried blueberries. (use only raw organic nuts). Fill the remainder of the jar with filtered water and cover. Refrigerate overnight. This recipe will make enough for about a week. Add 2 tablespoons of Flax Seed Topping to your congee, yogurt, or breakfast cereal. Do not heat, cook, or reheat the Flax Seed Topping. Add it to the congee on a serving-by-serving basis only.

By TCRA