First Time With Congee — Kenton Sefcik, R.Ac

On February 9, 2020, I had the pleasure of having Karen Taylor, Licensed Acupuncturist and Herbalist on The Strength of TCM Podcast. A short time after, Karen gifted me with two of her signature congee blends.

The Breakfast Cure: Mega Omega & Red Mushroom Medley

As Karen stated in the podcast, one of her biggest obstacles when asking her patients to eat warm foods for breakfast was compliance. Cold cereal is a cultural staple for many. As Ryan Holiday titled his book, The Obstacle is The Way, so it was for Karen - she started pre-packaging traditional rice porridge for her patients. What started out as a local venture has now turned into a country-wide business. Patients can now have delicious, warm breakfasts delivered to their door. Also, practitioners can partner with Karen to help their patients at the wholesale level. It’s a brilliant way to help so many people across the United States reach their health goals.

Eating cold foods injures the Spleen Yang directly. For some patients, consuming cold foods is a direct link to painful menses and fertility concerns. Clara Cohen has been quoted saying, “You can’t cook a bun in the freezer.” Starting the day with a warm breakfast is a sure-fire way to not put a damper on digestive processes. As Karen illustrated in the podcast episode, the top three reasons congee for breakfast is so helpful are:

Warm protects and nourishes the Spleen Yang
The rice or oats will have soaked up the extra water overnight and helps hydrate the body the next morning
Slow cooking breaks down all the fibre so the body can easily digest it

The key to making congee is finding a 1.5-2 quart slow cooker - 2 quarts is perfect. It’s important for the cooker to have a low setting. I was lucky enough to find an amazing (Star Wars!) slow cooker on sale for $10.00CAD at Walmart. When I got the slow cooker home, I gave it a good cleaning with soap and water.

I decided to start with the Mega Omega. This recipe has pear and black currants in it. I figured it would be an easy transition to having rice for breakfast, and the fruits would sweeten the taste. The instructions on the packet were too easy:

Open and empty bundle into slow cooker. 1.5-2 quart size.
Plug in and set to low.
Add 3 cups water. Stir.
Cover and cook for 7-12 hours.
* Serve with organic pistachios, included in a separate packet. Serves 3.

I came downstairs the next morning and could smell a wonderfully sweet aroma. I knew it was coming from the slow cooker. I turned the slow cooker off, unplugged it, and cracked the lid. It smelled so good. After giving it a stir, I put some in a bowl and tried it without adding any sweeteners.

It might be plain, but it’s bursting with flavour.

I must say that it was very tasty. I enjoyed it so much that I ended up having three bowls. The fruits were just sweet enough without having to add maple syrup or brown sugar - one of the concerns I brought up with Karen on the podcast.

Karen often recommends her patients to try a few days of having a warm breakfast, and then go back to their regular cold breakfast - all the while carefully monitoring how their digestion feels. The next morning I had some cold cereal with almond milk. My stomach felt bloated and started cramping slightly. It’s honestly something I never paid that much attention to. Also, I really didn’t feel like eating anything for a while because my stomach was uncomfortable. Just one day prior, I had had three bowls of congee! I was totally convinced. I have been having warm breakfasts ever since and must say that my digestion has thanked me every day but not showing signs of discomfort.

Would you like to make your own congee? Check out Karen’s easy congee recipe above. Also, make sure to check out the podcast episode for more information on how congee can change your, and your patient’s, digestion, health and life. Lastly, check out Karen’s website and Instagram for more information on delicious pre-packaged congee.