Ginger Congee

  • September
    19

    The first trimester is the worst.

    You aren’t feeling your best (nausea, fatigue, headaches) and you can’t tell anyone why.

    The secrecy of being pregnant can be exciting, but it’s also a nerve wracking time.

    Cravings for sweet and salty have me eating more snacky foods than nutritious. And the more I give into my cravings, the worse I feel, which keeps the cycle going.

    So today, I made ginger congee. It’s warming, delicious, salty and you can add in bit of healthy vegetables to ensure your nutrition it being met for your health and baby’s.

    The nice thing about this recipe is that it doesn’t require many ingredients, is easy to make and is hypo-allergenic for those with many food sensitivities.

    For more information on eating a Hypo-Allergenic Diet see the end of the post.

    Ginger Congee - Serves 4

    • 3 cups of rice, washed and strained
    • 6 cups of water or broth
    • 3 medium pieces of ginger, peeled
    • 2 large carrots, chopped
    • 1 stalks celery, chopped
    • 3 cups of spinach or lettuce, chopped
    • Salt to taste

    Wash your rice twice and strain out the water. Put it in a large pot and add in 3 of the 6 cups of water or broth (bone broth will be a nice way to increase your iron and protein if meat is unappetizing). Turn the stove on high until the rice mixture starts boiling, then add in the remaining 3 cups of water or broth. Once boiling, turn down to medium heat. Make sure to cover the pot but not completely. Put a wooden spoon or chopstick under the lid to allow some steam to escape and prevent over boiling.

    Chop up your vegetables and add them into the congee and continue simmering on medium heat. Depending on if you like your congee more soupy or thick will vary the time of cooking.

    Typically, it will take 1 hour to become a nice gooey and thick texture. Salt to taste and enjoy.

    PS. make sure to take out the big chunks of ginger before serving. They are there to add flavor but won't be nice to eat!

    What is eating a Hypo-Allergenic Diet?

    Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.

    This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.

    The top 5 offenders include: wheat, dairy, corn, soy, and eggs.

    Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).

    Also remember, many gluten-free and dairy-free foods may not be healthy. Just because they remove those ingredients does not mean they haven’t replaced them with other poorer quality ingredients.

    Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.

    To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.

    HypoAllerg


This website is NOT to be used as a diagnostic or treatment tool. Always consult with your Conventional Medical Doctor or Naturopathic Doctor for specific concerns. In cases of medical emergencies visit your nearest hospital or call 9-1-1.