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I was introduced to this vegetable congee by my health instructor, Andrea. The ingredients protect the cells of the body from viral infections, that includes the coronavirus. It is a type of rice porridge or gruel that has been eaten for centuries to promote wellness.
I happen to enjoy this soup a lot. I mostly prepare it during the fall and winter months to keep my immune system up, and my risk of cold and flu down.
Now hopefully to lower my risk of the coronavirus.
Also, when my clients are suffering from poor immunity this is on my go to list of recommendations for them. It’s got shiitake mushrooms that nourish the immune system, bok choy to support the liver and lungs, ginger to promote circulation, ginseng to strengthen the body, and astragalus root as a supreme immune enhancer.
Trust me it’s delicious and just as great as any vegetable soup you might prepare.
Astragalus is a herbaceous perennial, growing between 25 and 40 centimeters in height. Its botanical name is astragalus membranaceus and is member of the plant family fabaceae. It is traditionally valued for supporting healthy immune function and has been observed to support the heart.
Restores depleted red blood cell formation in the bone marrow, and also stimulates the production of interferon. Interferons are signaling proteins made to interfere with viral replication and protects the cells from viral infections.
Astragalus boosts white blood cells and is an adaptogen that protects the body from physical, mental and emotional stress. It has been used traditionally as a natural remedy for heart disease, and cancer.
As I always say, if you can eat the foods that can be used as your medicine, do so. Let us get your body ready for this delicious and nutritious, immune-boosting congee.
Bring rice, water, astragalus root and ginseng root to a boil. Lower heat to simmer and cover – leaving the lid slightly askew to let some of the steam out. Cook one hour.
In a separate soup pot sauté onions, mushrooms, ginger, and garlic 3-4 minutes. Add to these vegetables to the cooked congee.
Dilute miso in a small amount of congee water, and add it to the rice-slurry with the bok choy. Cover and simmer 2-3 minutes.
Garnish with scallions.
Remove the astragalus before eating - it may be too fibrous.
Herb Resource: mountainroseherbs.com.