A fellow practitioner years ago told me about his sock revolution, where he went and bought 20 pairs of the exact same socks, threw out all his other ones, so that each morning, he doesn’t have to think about what socks to put on. According to psychologists, it is called “decision fatigue”.
During his presidency it’s well known Obama was all about this. Not only was he running the country, he was extremely time poor. To address this, Obama decided he would only wear grey or blue suits and continues to do so. He doesn’t have time to decide what to wear so he adopted this daily practice. He has too many other important decisions to make. It is also known that Obama applied this practice to food.
So, in my life to beat decision fatigue, most nights I pop on my slow cooker. In doing this, I know that I will wake to a delicious warm breakfast that is ready to enjoy. Congee is one of my go to recipes. Congee is basically rice porridge. It is super easy to make and light on the digestion. You can add a variety of ingredients to it to make it a nutritional and a nourishing start to the day.
My favourite is chicken congee, but below is a sweeter congee recipe. The recipe is a perfect way to transition from the typical sweet cereal and yoghurt breakfast we have become accustomed to.
As the weather becomes cooler, it is important to keep our digestive fire alive as well as warming and strengthening digestion. This can be accomplished by starting the day with a warm breakfast. It is easy to digest and supports the transformation of qi (pronounced ch-ee) and blood. Add to the congee red dates (Da Zao) to calm the spirit and fresh ginger (Sheng Jiang) to promote the circulation. Adding honey nourishes and calms the heart and also moistens the bowels.
Warming Congee Recipe
- 1 part rice per 5-6 parts water in a heavy, lidded pot.
- Pinch of salt
- Chinese red dates
- fresh ginger (chopped fine)
Stove: Place the pot on lowest setting and let simmer for 2-6 hours
Slow cooker: Place ingredients into slow cooker at night, cook for around 8 hours on low.
*The amount of water will determine how thick the porridge will be.
* You can sweeten it with honey on serving.
Recipe loosely based on Flaws & Wolfe’s “Prince Wen Hui’s cook: Chinese dietary therapy.”