The Importance of Wet, Cooked Breakfasts
A big part of good health is being well hydrated. Wet breakfasts, like porridge or “congee”, absorb a lot of water as they are cooked and gradually releases that fluid during digestion. Beyond just bringing hydration into your system, congee breakfasts have additional health benefiting properties such as:
tonifying weak digestion
soothes and restores organs of digestion
reducing inflammation or heat pathologies
comforts digestive organs after over eating, eating too late or feeling stressed or worried emotions
Eating wet breakfasts have been responsible for remarkable improvements with many whom have struggled with serious conditions such as high blood pressure, high cholesterol, constipation, severely weakened digestion and chronic dehydration.
Different types of congee include:
Polenta or Corn Grit Porridge
Quinoa, Amaranth and Teff Porridges
Wet breakfasts should be paired with other foods. Fresh slices of ginger, nuts, soft-boiled eggs are some examples of great additions to your congee. Fresh ginger supports the harmonizing of digestion, resolves bloating and clears phlegm. Boiled eggs add protein, reducing inflammation and liver constraints.
Avoid the following common mistakes when making congee at home:
Do not use left over rice. It is the slow absorption of water that makes congee beneficial. Left over rice tends to be dried out.
Don’t forget to include 1-2 teaspoons of good quality oil. Oil is essential for nutrition and is part of the overall nourishment of fluids.
Be sure to add plenty of water.
Never eat congee plain but avoid too many additions to one bowl.
So be sure before, and after you take on the Turkey, you enjoy a nice hydrating breakfast to strengthen that digestive system.
Your stomach will thank you for it.
Sterman, Andrew. “Congee and the Importance of Wet, Cooked Breakfasts.” Golden Flower; Chinese Herbs: 1-4. Print.
Presson, Connie. Personal Interview. 13 November 2015.