What to Eat with Breakfast Congee
Spoiler Alert! Sautéed Kale and Shiitake Mushrooms (recipe below)
Doctors of Chinese medicine treat the person, the unique individual rather than using a disease model like modern medicine. We know that everyone’s body has specific needs, preferences, and aversions. Listening carefully to what patients say about how they feel is the starting point.
A question that comes up quite often from people trying to grapple with the metabolism-boosting effect of eating congee, especially over time, is this:
“I notice I’m feeling more hungry a few hours after eating breakfast now. What can I do about it?”
This is great news! The congee is working to heal digestion and rev up the metabolism. Making Breakfast Cure work even better can be as simple as adding a personally satisfying side dish.
If you are enjoying a sweet or fruity flavor, try adding a bit more protein to help your Breakfast Cure last until lunch. If you eat eggs, have an egg or two with your breakfast congee and it will have excellent lasting power.
For a vegan option try adding some toasted hemp seeds or a spoonful of your favorite nut or seed butter. For the best variety of nutrients, mix it up with pumpkin seed or sesame seed butter. Try cashew butter for creamy deliciousness or hazelnut butter for a decadent treat.
Think of this as a permanent permission slip for adding what you want to your congee meals. Here’s a recipe for a favorite vegetable side dish that makes for a wonderful savory breakfast, lunch, or dinner. Oh yes, another permission slip! Please eat congee any time of day, even when it’s called Breakfast Cure!
Walnut Sage Romano Bean is a protein-packed congee recipe with beans, walnuts, and cheese adding to the five and a half grams of protein in the rice alone. A vegetable side dish rockets this rich and satisfying congee to the moon.
Kale with Shiitakes is a perfect pairing for this robust, full-flavored congee.
Wash, de-stem, and chop a bunch of kale.
De-stem and slice fresh shiitake mushrooms
Mince a medium shallot (optional)
Juice ½ lemon or about 1-2 tablespoons.
Coat the bottom of a medium sauté pan with olive oil.
Warm over medium heat.
Add shallots and stir for 30 seconds.
Add shiitakes and sauté for 2 minutes.
Add kale, stirring occasionally for 5 minutes.
Add 1-2 tablespoons fresh lemon juice.
Continue cooking until soft and delicious.
Add salt or a dash of tamari or soy sauce to taste.
Serve with Walnut Sage Romano Bean and enjoy!
Get more information about Walnut Sage Romano Bean including nutritional data facts showing all that protein and fiber! Click here and scroll to the bottom of the menu. Or, grab a packet today to savor with some Sautéed Kale and Shiitake Mushrooms.