I keep talking about porridge!
If you have been a patient of mine in the last couple of years, or since I took a multiple nutrition classes from Andrew Sterman during the height of the pandemic, you’ve probably heard me go on and on about eating warm, wet foods such as porridges. That’s because many of the health complaints we are experiencing in this country can be traced to a foundation of being profoundly dehydrated (constipation is the most direct example). Also, even though drinking enough water is important, from a Chinese medicine/nutrition perspective, water is primarily used to flush our system and is not the main hydrator of the body. That instead comes from eating enough moisture rich foods to move through our system and release fluids in an almost time-release way.
Many people in our culture also have chronic digestive issues. These difficulties could have resulted from years of poor diet choices, you could have an inherited condition, or potentially you acquired sensitivities after trying fad diets that didn’t meet your dietary needs. In these situations, or if you’re purely interested in maintaining the health of your digestive system, well cooked whole grains in the form of a porridge or congee are the most healing things you can be eating. They hold moisture and are able to heal the digestive tract as they move through. It is important to eat the porridges regularly to accumulate the healing benefits.
If you’re wondering if your body is struggling with hydration the easiest way to tell (rather than me listing a bunch of conditions) is to stand in front of the mirror and stick your tongue out - if it is red (vs pink), dry, or has cracks of any size going across (vs lengthwise) the surface of your tongue - you qualify! I notice fine transverse cracks on my tongue if I’ve been drinking too much coffee and/or eating too much chocolate. If I reduce those foods and get back into making my morning congee the cracks close up and the surface of my tongue is smooth.
Let’s move onto the recipe!
Simple Millet Congee
Ingredients
1/2 T butter
2/3 c. millet
1/4 t salt
2-3 c. water
1/4 t whole seed of choice (I like to pick from caraway, coriander, fennel, and cumin to name a few) - optional
Directions
Melt the butter in a small sauce pan on medium to medium high heat, add the millet, salt, and seed spice if using. Slowly stir around until grains and spices become fragrant.
2. Add the water and bring to a slow simmer until grains are soft. Add water as needed to maintain the consistency you prefer; should be relatively soupy.
3. Garnish with sliced green onion, egg, fermented veggies/kimchi, soy sauce, toasted sesame oil, or whatever you like!