1/7/2024 0 Comments Conji rice soupI love this blend! It works beautifully to nourish the bone marrow and support healthy blood values. This broth can them be used as a base for soups and rice. Donnie has formulated a beautiful herbal blend called “Bone Marrow Soup Mix” intended to be added to a bone broth as it is simmering. This anemia is different than an iron-deficiency anemia in that it is caused by the effects of the chemotherapy on the bone marrow, where blood cells are made. Most patients undergoing chemotherapy develop low blood counts. We see a lot of anemia in our work at the Mederi Center. It is particularly beneficial if you add other moistening support: seaweeds such as kombu, hijiki, wakame, yams, black sesame seeds, flax seeds, and prunes. I love how this one food can treat both constipation and diarrhea! Here it moistens the dry intestines. These have enhanced ability to dry dampness and firm up loose bowels.Īs congee is cooking add grated fresh ginger, a few cardamom pods, and a few sticks of Wild Yam (Dioscorrea, which we sell at the Mederi Center), a teaspoon of Poria powder or Atractylodes powder (also available at Mederi), and simmer 15-30 minutes. When this is the case it nice to use barley or Job’s Tears (a grain also known as Coix). These are signs of water not processing correctly. People with a “cold” digestion (i.e., their cauldron is not able to heat up sufficiently to cook their food) frequently present with diarrhea, bloating/gas, a wet tongue or a large tongue that can have a thick white coat or teeth marks on the sides. If sinuses are affected, add a small amount of wasabi.Īfter eating the congee bundle up and get under the covers to see if you can generate a light sweat.įor diarrhea that is due to weak, “cold” digestion: If chilled and achy, add ground cinnamon. Of course, add greens! Spinach, nettles, and chard are gentle and mild, while mustard, watercress, or arugula would add a spicy kick.įor added immune support, include sautéed shitake mushrooms and miso.Īfter congee is well-cooked, add chopped scallions and fresh grated ginger root and simmer for 15 minutes. Or for a sweeter version, add cinnamon, prunes, and ginger to the rice. To add more nourishment and protein, consider adding tofu, a soft-boiled egg, shrimp, fish, or a chicken leg. Or use a crock pot set on low overnight.Ī nice general congee is 1 cup rice to 6 cups water/chicken stock. Simmer on very low heat for 1-2 hours or until rice is quite broken down. For a healthier version, I frequently recommend using brown rice, or even barley or millet. If digestion is very sensitive (ie, the few days after chemo), then the white rice option is soothing and easy to digest. Note that white rice is traditionally used. Use 1 part rice to 4-6 parts water, stock, or bone broth. With that in mind, consider medicinal congee as a lovely way to start the day! Along that line of thinking, herbs are frequently added to the porridge to enhance its medicinal effects. Like the smoothie, a congee can be adapted to meet many varied medicinal needs. Only if that did not eliminate the patient’s disease should the treatment progress to using acupuncture or herbs. The famous Chinese physician Sun Si-miao said that the superior doctor should first adjust the patient’s diet and lifestyle. Congee is a nourishing food because the warmth supports normal Spleen qi function even in times when the Kidney qi may be weakened. In Chinese theory, the Kidney qi supplies the fire for warming the digestive fire to support digestion. Think of the Spleen like a cauldron: for food to break down appropriately, the cauldron has to be heated by a fire beneath it. There is also a Stomach but that merely receives the food we eat the actual breaking down of food, unappetizingly called the “rotting and ripening” function, happens in the Spleen. What we consider our “stomach” is actually more akin to the Chinese idea of the Spleen (italicized here to denote the Chinese concept of the organ, not the physical organ in our bodies). This thinking can perhaps be best understood when we look at the Chinese concept of how digestion functions. This is as good as a decoction of ginseng.”(2) Gentle and digestible, an old Chinese text states, “when treating the depleted patient, use thick rice soup. It particularly benefits the stomach and intestines and is most suitable for babies, people with gastro-intestinal complaints, and people with long-term illnesses. It is basically rice cooked with extra water or stock for a long time. Congee, also known as Jook, is a loose rice soup has been considered a medicinal food in China since the Han Dynasty in 206 BCE.
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