Under Pressure: Brown Rice Super Grain Congee Topped with a Breaded Maitake Mushroom, Asparagus, Avocado, Pickled Veg with or without a Soft Boiled Egg

What’s congee? It’s rice, rice baby. Rice porridge…cooked slowly for a long time or under pressure until the rice is completely broken down and soft. Rice gets a bad rap as a grain, but a staple of East Asian cultures. While white rice does not have much nutritional value, short grain brown rice has fiber, magnesium, phosphorus, selenium, thiamin, niacin, vitamin B6 and manganese. Magnesium is good for or regulating blood pressure and offsetting sodium in the body. When the rice is cooked down into a porridge, it is easy to digest.  To give it even more nutrition, I included an seed and grain blend that included quinoa, hemp, chia, flax, amaranth, sprouted buckwheat, and sprouted millet. Topped with a Maitake mushroom breaded with a gluten-free nut breading, quick pickled radish, fermented carrots and ginger, avocado, sauteed asparagus, sunflower seeds and a soft boiled egg, this was a satisfying flavorful brunch.


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Great balls of pumpkin: Flourless fresh pumpkin, flax, macademia nut, coconut, and date, spiced energy bites

I need little snacks to munch on when I leave the house or finish working out – something quick, just a few bites and that will sustain me. I often grab a few nuts and a piece of fruit, but sometime I just want something else. So I decided to stock my counter top, fridge and freezer with some small bites that will carry me through the day – so anticipate several posts based on some form of a quick bite. This recipe uses fresh pumpkin, ground flax, macadamia nuts, spices and an optional protein powder covered in pistachios, sunflower seeds  or coconut to make little cold energy bites. The perfect on the go food.


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