With all the traveling and emotional turmoil that I have recently experienced, my body was starting to show signs of fatigue. I knew I had a bunch of finals and another 2 weeks of make-up shifts in the clinic during winter break, so I had to go back to taking my herbal tinctures, doing acupuncture on myself, and cooking nourishing foods.

I guess we all know or have tried bone broth by now since you can hear about it all the time in media and see it in any store, but I went a different path this time.

During my Japan stay, every morning for breakfast I had a cup (cups are very small there) of miso soup, another one with green tea, and a bowl with congee topped with fresh ginger and green onion. I know it doesn’t sound very enticing and that would be something close to what Dr. Eric Baker would call a bland diet, but even if I wasn’t very happy with the same breakfast for 10 days, my tongue scallops went away with these kinds of nourishing foods.

So I looked at my tongue, and of course, teeth marks are back and I decided it’s time to make some congee. Congee is usually a staple in China and Japan and it’s a sort of a slow cooked porridge made with rice.

I wanted something silky and tasty and I used this recipe for Congee as inspiration:

I didn’t use any kind of meat, but I did use some bone broth and some grass-fed butter. I also added some dried goji berries in it to make it even more nourishing and to help my body heal from within.

I know it’s Thanksgiving week and congee is not going to be on your food list, but whenever you feel you’re coming down with something or just need a boost, give it a try and I guarantee you’ll love it.