Congee with Nori Crumbles and Flax

Many patients find breakfast is a meal they would like some suggestions for options. Congee is a great option to nourish yourself and for breaking your fast. Congee is a traditional Asian ‘porridge’ prized for its restorative, healing and deeply nourishing powers. It is also a SUPER SIMPLE dish: a small amount of rice essentially “pre-digested” in a nutritive broth, and eaten by the bowlful. Congee brings warmth to the internal organs and digestive structures and requires almost no energy to digest. It is excellent option fo for anyone experiencing an unsettled stomach, low grade nausea, loose stools or to kick that holiday cold. It can be eaten for breakfast but is also just as good for lunch or supper. To increase the protein content of your congee add 2 tbsp of Great Lakes Collagen Matrix available at The Wholisitic Dispensary.

Congee with Nori Crumbles and Flax



Ingredients:

  • 1 cup organic rice short or medium grain (note do not use sushi rice)
  • 3 to 4 cups of bone broth or whichever gut healing broth you have
  • 3 to 4 cups of water
  • Himalayan sea salt
  • 1 sheet of nori seaweed
  • 1 tbsp of ground flaxseed
  • 1 tbsp of olive oil OR sesame oil, coconut oil and hemp oil

Directions: (Crock pot or Stove top)

Crock pot congee preparation:

  1. Place rice, stovetop heated broth and water in crock pot, and cook on medium for 6 to 8 hours. Stir occasionally for best results
  2. Salt to taste
  3. Add the ground flaxseed, oil of choice and stir. Top with crumbled nori that you can crisp in the oven or cast iron pan on the stove

Stove top congee preparation:

  1. Place rice, broth and water in a heavy stock pot and bring to a boil. Turn to the lowest simmer possible, and cook for 3 to 4 hours, stirring occasionally. You may need to add a little more water or broth as the congee thickens
  2. Salt to taste
  3. When congee has the consistency of a smooth porridge ladle into bowls for serving
  4. Add the ground flaxseed, oil of choice and stir into individual bowl. Top with crumbled nori that you can crisp in the oven or cast iron pan on the stove

Congee can be extremely versatile think about adding in spinach, bok choy, slivered green onion, smoked salmon for a hearty and delicious meal.

Congee freezes beautifully just add extra water or broth when reheating.

Enjoy!

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