Cinnamon Walnut Congee
Traditional Chinese medicine highly recommends that women with heavy, painful periods, endometriosis, or other reproductive challenges consume and enjoy warm foods and beverages-this recipe is perfect
In January, I attended a restorative Winter Yoga Nidra event hosted by Senna from Sahkara Acupuncture & Apothecary.
We created vision boards, received acupuncture and sound healing, practiced yin yoga, and experienced a nidra meditation. I needed this event so much — each beautiful element supported the energy of the winter season and the invitation to slow down.
The highlight of the event, and what I’m sharing today, was Senna’s delicious and nourishing cinnamon walnut congee. Let me tell you — I enjoyed it and then some!
What is Congee?
Congee is a Chinese rice porridge that can be either slightly sweet or savory.
Traditional Chinese medicine highly recommends that women with heavy, painful periods, endometriosis, or other reproductive challenges consume and enjoy warm foods and beverages, especially during colder months. This practice keeps the womb warm, promoting comfortable digestion and increased blood flow. Congee is a perfect option for this purpose.
When I tried Senna’s congee — the comforting warmth, the honey’s subtle sweetness, the dark, rich color from the He Shou Wu (a longevity Chinese herb), and the tartness of the blueberries and blackberries I placed on top — I immediately knew I needed this recipe, and I’d be making it.
Here is the recipe for you:
Cinnamon Walnut Congee
Servings: 4
Total Time: 1 hour, 30 minutes
Ingredients*
4–6 cups water
1⁄2 cup short-grain rice
1⁄4 teaspoon Celtic salt
1 cup raw chopped walnuts
1 tablespoon black sesame seeds
1–2 teaspoons cinnamon
2–3 tablespoons goji berries
1–2 teaspoons honey
1 teaspoon He Shou Wu (also known as Fo-Ti root or fleece flower root)
*I tend to add extra of everything because I like to taste all the flavors, so feel free to add or subtract to your taste!
Directions
Combine 1 1⁄2 cups of water, rice, and salt in a pot and bring to a boil. Once boiling, lower the heat to medium, then add the walnuts, black sesame seeds, goji berries, cinnamon, and honey.
Let all the ingredients marinate together for about 5 minutes, stirring occasionally.
Lower the heat and let it simmer at medium-low with the lid slightly ajar for about 45 minutes.
In a separate small pot, combine the He Shou Wu and 2 cups of water. Bring to a boil.
Once boiling, lower the heat to medium-low and let simmer 20 to 30 minutes, or until the water becomes a deep brown.
Strain the He Shou Wu mixture out and set the liquid aside. Discard the pulp.
Return to the pot of rice. When the rice has noticeably absorbed the water and softened, add the He Shou Wu liquid. If the porridge seems dry, add more water as needed. It should turn into a rice porridge-like consistency.
Let simmer on very low heat for 20 minutes.
Scoop some into a bowl, add desired toppings (I love adding either fresh or frozen blueberries), and enjoy!
I hope you give this recipe a go and love it as much as I did!