Yesterday I created this recipe for the upcoming Hormone Reboot. I’m beyond happy with how it turned out. It takes nourishment to a whole new level!!

I topped it with roasted Autumn veg, sautéed purple cabbage, fried shiitake mushrooms, walnuts, and pea tendrils.

Congee is a porridge made from rice. Also known as jook or okayu. I’m working on a buckwheat and quinoa version for grain-free. Here’s the recipe for the congee and you can top it with whatever you like. You’ll see at the end of the blog is my simplified left-overs topped only with coriander, spring onion, and walnuts.

Ingredients:

• 1 cup black rice (soaked overnight)
• 7 cups veg broth 
• 1 medium leek finely chopped
• 2-3 garlic cloves chopped
• 1 inch piece of ginger grated
• 3 tablespoons tamari (Braggs or soya sauce will also work)
• 2 teaspoons nutritional yeast (optional)
• handful dried shiitake or other sliced dried mushrooms
• handful goji berries 
• handful walnuts for topping
• 2 pieces kombu, chopped(wakame or arame is fine too)
• 2 handfuls finely chopped kale
Optional: any Autumn veg, finely diced to cook in the congee like pumpkin, broccoli, celery, cauliflower, courgette etc. I chose to cook my veg separately, but so easy to just add it all to the pot.

Method:

Place all ingredients into a slow cooker (including any finely chopped veg you choose) except goji berries and kale. Use auto setting and cook for about 4 hours. Add the goji berries and kale for the last hour of cooking.
You can make this on the stove on low heat.
Top with toppings of your choice. Simple toppings include chopped herbs like coriander and sliced scallions.

Please tag me on Instagram when you make this! I’d love to see your version @louisepitot

Congee topped with coriander, spring onion and walnuts

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