Listening to Your Body

Lately, I’ve been trying to listen to my body more. Tune into my emotions and see how I am truly feeling. When I am hungry, leaning into what would be nutritious for me in that moment. Comfort food has taken on a new form for me. To me, comfort food doesn’t necessarily mean food that is terrible for me, a bunch of carbs and a cheesy pizza.

When I am feeling emotionally overwhelmed, I know that I could use something warming. When my stomach is feeling upset, I know eating a few roasted sweet potatoes and ginger will help it calm down. Not to mention the act of simply getting into my kitchen to cook a nutritious meal for DJ and I, that in itself is grounding.

Last night I was feeling all sorts of feelings (like the rest of the world right now). I was sick to my stomach… head was spinning. I sat on the floor, touched my belly and listened. Breathed. Put some grounding essential oils over my heart. Came back to the moment. Came back to my life right in front of me. Prayed. Surrendered.

Then, I got up, headed to my kitchen and made this.

Now, this type of recipe may drive some of you crazy. I didn’t measure anything, not once. I love stepping into my kitchen and allowing myself to be creative. To sprinkle a spice, take a bite and see what needs to change. I want to be more like this in my everyday life. That’s also what I love about Congee. It is forgiving and delicious and is good basically anyway you make it. I encourage you to allow yourself to step into your kitchen and let it be.

Basic Congee:

+1/2 Cup Rice (we like Jasmine)

+Water filled about 2 inches above rice

+1 inch fresh ginger sliced

+1 T. coconut oil

Put all ingredients in a medium sauce pan and bring to a boil, reduce to a simmer and allow to cook for about 45 min. Until rice is opened and mushy.

You can make congee so many ways. We make this all the time when my stomach needs a reset (it’s really easy to digest). You can add fruit and maple syrup with a dash of cinnamon on top for a breakfast, or make it savory! Here’s what we did last night:

+Ground 1 Ib. turkey and spiced it up with chili powder and paprika

+Sliced sweet potatoes and baked them in our air fryer

+Made a few eggs to put on top

+Topped with fresh thinly sliced green onions and a drizzle of sriracha

Congee

I picked up a book this winter called The First Forty Days and I could not put it down! I wanted to read every page, absorb as much knowledge as humanly possible and try every single recipe. 

This book was recommended to me by multiple people for months, which I thought was ironic because I was not pregnant nor were we planning on getting pregnant anytime soon. Yet, I felt like it was something I should read.

I love reading about stages in life that you will go through but haven't yet (or you pray that you will be able to). Before I was married I read all kinds of marriage books. Before we started a business I read many books on small business and coffee shop ownership. Before we moved to Oregon I read books and blogs about what life is like in Oregon. So, for me to pick up this book about pregnancy and birth when I wasn't pregnant was not abnormal to me. Although, I did have to explain to multiple people that I am indeed not pregnant. 

ANYWAY that is not the point of this post. The point of this post is this book is how I got introduced to Congee. 

Congee is a rice porridge that is traditionally eaten in many Asian countries when you are not feeling well or your digestive track needs a bit of relief. 

It is super simple to make and can be eaten many ways. For breakfast we like to warm up a bowl and add fruit, granola and some honey. For dinner, we will add sweet potatoes, chicken and drizzle it in yummy olive oil from our favorite local shop. Let your creativity sore with this one, friends!

Warming up a bowl of congee while my eyes are still sleepy, cozying up to the table with coffee in one hand and spoon in the other, that is where you will find me on these cold winter mornings.  

Congee:

• Jasmine Rice

• Water

1. Add 1 cup of rice to a large pot.

2. Cover rice with water about an inch over rice height.

3. Bring water to a boil, then reduce heat and let simmer.

4. Stirring rice often, add water when it looks thirsty (congee loooves water).

5. Cook rice until they have opened up the rice is a porridge texture.

Remove from heat, dish some of this delciousness up and add toppings of choice!