Butter and Honey Congee: a Healing Food

After attending the Weston A Price Foundation Conference this past weekend, I was thinking about the role that butter plays in Chinese Medicine. One very healing food that is used in this medicine is called congee or jook. Congee is typically made by using one part rice to six parts water and cooked slowly over about 8 to 12 hours. I use a crock pot and set it on low over night for congee for breakfast.

Different foods can be added to make the congee more nutritious. Kidneys can be chopped up and added to make a wonderful kidney tonic. Radishes are good for digestion. The congee seems to boost the ways in which the foods enhance the body.

One of the main tonics for the body’s digestive energy is butter and honey Congee. Honey was always considered an obvious addition. The sweet flavor is associated with the organs of digestion and in Chinese Medicine, small amounts of the associated flavor build the energy. Butter though was never explained. However, after listening to lecture after lecture on the benefits of butter, it seems that the ancient Chinese also knew that this food was very healing. The language and paradigm were different but I believe they also knew how important this traditional food was.imarenegade_150

This post is part of Food Renegade’s Fight Back Friday’s.

Comments

  1. So. I’m curious. If I wanted to make this for my breakfast. How much honey and butter would I want to add, and am I adding it during the cooking? Or once it’s done?

  2. Most of what I have read is “a little”… I tend to put about 1/2 cup rice to 3 cups water and use a tablespoon (or more) of butter. I squeeze a little honey around the top. I add this as I cook it. Cooking WITH the rice helps the rice pick up the nutrients as they cook through the process.

  3. Thanks. This sounds great.

  4. Hi,
    This sounds like a great breakfast! It would be best to add the raw honey last, after cooking, & just stir it through, to preserve the enzymes intact. I’m going to make this now:)

  5. Anita, traditionally the honey is cooked in with the congee as the rice absorbs the nutrients in the honey. While in the West we are very interested in keeping things in tact, in the East they worked on the harmony of the ingredients. Certainly it might taste fine and has all the enzymes, then energetics of the food change.

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