Healing Congee

After giving birth, the first days can feel exhausting, tender, and full of new challenges. This healing congee is my go-to food during that time-simple, soothing, and deeply comforting. It warms the body, supports digestion, and provides gentle nutrition when you may not have the energy for anything more complicated. IT's like a hug in the a bowl. Perfect for the postpartum, or really any day you need a bowl of comfort, it’s easy to make and endlessly adaptable.

Healing Congee

This bowl full of comfort is one of the oldest recorded meals on the planet. Traditional Chinese Medicine holds congee in “great importance and medical benefit.” Versatile and nourishing, this easily digestible meal is my go-to food for the first days after baby, when you’re feeling low, needing warmth, or just craving comfort. It’s perfect as a first postpartum meal because it warms the digestive system, enhances circulation, tonifies the blood, and is highly satiating. Although commonly eaten for breakfast, this porridge is tasty any time of day.

Congee is universally loved and super simple to make, yet it can easily layer on deeper nutrients depending on what you add.

Base Recipe

• 1 cup basmati rice, well rinsed

• 3 cups bone broth

• 3 cups chicken or vegetable stock

• 2 tsp fresh ginger, grated

• 1 tbsp nutritional yeast (nooch)

• 1–2 tsp warming spice blend**

• 1 tbsp ghee

• Big pinch kosher salt, to taste

• Whatever toppings/accoutrement you like

Easy Instant Pot Method

1. Set IP to sauté. Melt ghee, add fresh ginger, nooch, salt, and spice blend, and cook for 1-2 minutes.

2. Add rice and mix to coat in the spices.

3. Add liquids.

4. Set 20 minutes on Porridge setting.

5. While the congee comes to temperature and cooks, prepare your accoutrement.

6. Natural Release for 5 minutes, then Quick Release the rest.

7. Season to taste-this may mean adding more salt, white pepper, tamari, coconut aminos, maple, sesame oil, or more ghee. Taste as you go, but be careful with salt.

8. Layer on your toppings-3 “fingers” of chicken thigh, a jammy egg, veggies, and more (see toppings post).

Stove-Top Method

1. In a large pot, combine liquid, rice, spices, salt, and ginger.

2. Bring to a boil, then reduce heat to a low simmer. Stir occasionally so the rice doesn’t stick to the bottom.

3. Simmer for about 1 hour or until thick and creamy.

4. Season to taste and layer on toppings. As the congee cools, it will thicken—add extra stock or water to reach your desired consistency.

Warming Spice Blend

For congee, use any or all of the following:

• Cardamom

• Cumin

• Star anise

• Fennel

• Yellow mustard seeds

You can also use Trader Joe’s Umami Spice Blend if you like.

Toppings and Accoutrement

Marinated Meat

We mostly stick with chicken thighs-they offer more nutrients and fat than breast. Meat is not the star, just a layered topping and protein source. Marinate for an hour or two (or more) before preparing the congee.

Favorites:

• Gently cooked (low and slow) Cilantro Lime or Maple Soy, prepared in a cast iron pan with ghee

• Leftover meat works beautifully

• Typical portion: about three fingers’ worth

Seasonal Veggies

Pick fresh, seasonal veggies. Within the first 21 days postpartum, avoid brassicas/cruciferous vegetables like Brussels sprouts, cauliflower, or broccoli.

• Cook one at a time in the cast iron pan used for chicken, or however you prefer

• Use ghee liberally, add a splash of water, and cover to soften

• Veggies should be soft with some color, not fried

• Salt and pepper when first in pan

Our favorites:

Sweet potato, roasted beet, carrot, parsnip, squashes, fresh garden veggies like zucchini

This simple, layerable porridge is perfect for postpartum recovery, low energy days, or any time you need a warm, nourishing meal that’s easy to digest.

Healing Congee