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Chinese Medicine

Congee: a healing comfort food

Rice is a staple grain in China, and except for some regional variations, is the base of most meals.  Congee is rice cooked with 3-5 times more water than usual. But this simple variation transforms rice into a healing culinary jewel. Likely first cooked just to extend a meager supply of rice in times of famine, congee has since become a jewel of rice cuisine.  It’s a common breakfast food and also an important healing food.  Many of China’s cancer hospitals serve congee to their patients.  It is soothing to the gut mucosa, provides easily digested nutrition and can be a enhanced with herbs or other foods to increase its medicinal effect.  I like it for breakfast, lunch or dinner with ginger, scallions and chicken or seafood.  Add a bit of soy sauce and sesame oil and you are in heaven.  I use a pressure cooker, but it can be made on the stovetop.

For a more medicinal congee, use more water, at least 10 parts water to 1 part rice.  Cook until the rice grains are disintegrated. Don’t forget the ginger!

Here is an easy to follow recipe for the pressure cooker.  https://iamafoodblog.com/make-instant-pot-chicken-congee/

 

 

The Inside Scoop on Cholesterol and The One Chinese Herb That Could Crush It

hawthorn-01According to the Centers for Disease Control and Prevention (CDC), people who suffer from high LDL cholesterol are twice as likely to develop heart disease – the number one cause of death in both men and women (source). High levels of LDL cholesterol is a serious health condition that affects approximately 71 million adults in the U.S. (1 out 3). But an ancient Chinese herb is turning heads in the medical community due to its surprisingly powerful effects on cholesterol levels.

Good vs Bad Cholesterol: What’s The Difference?

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