A Winter Warming Breakfast

This is a lovely rice congee with fresh grated ginger and black sesame tahini, (and chia seeds.)  My go to winter breakfast that looks a bit like charcoal, its quite bland in flavour and the ginger comes through subtly, and definitely an enjoyable way to start the day, simple and warming. You can spoon the tahini in in a circle when you are plating it up, once its warmed and it looks like an Enzo :) Black sesame supports the Kidney Yin, and is associated with winter, the most Yin time of the year.  Rice and ginger support the stomach and spleen functions, aiding digestion and ginger is warming for the colder season. Chia is an optional addition, 1/2 teaspoon, and is really great for bowel health.

To make three portions:

Soak 1/2 a cup of brown rice overnight or min 2 hrs ( white rice doesn’t really need soaking just a quick rinse, but I recommend brown rice for nutritional content and nutty flavour, white rice isn’t as substantial and I think feels a bit like a carb that easily converts to sugar. So brown is equally delicious and better.
In a large saucepan with a lid add the rice and 4 cups of water
Turn on to a low simmer, the lowest possible,
Peel and grate some fresh ginger I would say three inches, quite a lot - it really softens in the long cooking process., and add it to the cooking rice.

Then simmer for an hour and a half, just check every so often that the water hasn’t evaporated and it isn’t sticking, in both cases add a bit more water, possibly another cup.
It should be quite a loose consistency, with soft separate grains.  Then I leave it overnight, and heat up the amount I need in the morning, loosening it with a bit more water.

Recipe contribute by Asher Snaith: Asher started her exploration into Chinese Medicine as a practitioner in meridian based therapeutic bodywork, and now is a Qigong practitioner.  With an interest in how the tradition supports a lifestyle that cultivates health and spiritual development. www.asher-snaith.

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