The Dao of Congee

By Christopher Collins

I first heard of congee through Michael Rinaldini’s wonderful book “A Daoist Practice Journal: Come Laugh with Me.” His books have detailed advice on many foods and how they can be used as medicine. It was about 4 years later when I started dating the lady who is now my wife, who is a doctor of Oriental Medicine, made some congee for me with herbs to address a specific health condition. I’ve been hooked ever since — on her as well as the congee!

Congee would be called porridge by westerners. It is basically a grain cooked in water or milk. By changing the ingredients, it can be used to augment health or treat patients with specific health conditions.

My favorite congee recipe:

• Cooked rice • Unsweetened almond milk (enough to make it a little soupy) • Cinnamon (warming, pain relieving) • Blueberries (antioxidant, nourishes eyes) • Coconut sugar (lower glycemic than other sugars) Congee makes a wonderful breakfast and is tasty enough to ward off dessert cravings. Summer 2019 — Page 11