Reprinted from The Blood Type Diet Website (www.dadamo.com)
| Congee | 
4 votes |
| Contributed by: Bekki Shining Bearheart | Added: Sep 07, 2009 at 06:45 PM |
Description:
A multi-purpose (Breakfast/Lunch/Dinner) multi-BT/GT version of Rice Congee (gruel or Soup) with Stuff in...Congee is considered a medicinal food and the ingredients are composed using the Chinese energetics method of medicinal food preparation (5 element system). The grains used in these congees vary according to the medicinal effect desired.The rice gruel alone (little or no meat and some veg)is often used for convalescing patients. Millet, barley and other grains are also traditional, but the creamy consistency of rice congee is a real treat.The best thing about this recipe is that you can easily tailor it to a mixed group of blood types, since just about everyone can tolerate rice, and there are other grains that are multi-type friendly; and you just make sure there is a wide diversity of vegetables and meats on the table.
Best Used By Blood Types:- Type A (6 beneficials)
- Type A Non Secretor (6 beneficials)
- Type AB (5 beneficials)
- Type AB Non Secretor (5 beneficials)
- Type B (5 beneficials)
- Type B Non Secretor (5 beneficials)
- Type O (7 beneficials)
- Type O Non Secretor (6 beneficials)
Category: | |
Ingredients:- 2 quarts Water
- 1/2 cup Rice (probably more of Millet, Barley, Quinoa)
- 1 knob of fresh ginger crushed
- 2 large cloves garlic peeled
- A few drops of sesame oil (if allowed by your type)
- A few drops of tamari (if allowed by your type)
Note:
For Broth you may add BT/GT compliant meat (lamb or beef ribs are good), poultry, fish, bones, organ meats, etc (traditionally made with dried fish or shellfish, chicken, pork or fresh fish bones)
Additional ingredients which are added later, as suits BT/GT:fresh, finely cut vegetables: mushrooms, bok choy, broccoli, cilantro, napa cabbage, asparagus, bamboo shoots, spinach, seaweeds, etc; tofu (may be cooked); lightly cooked meats, barbequed meats, chinese sausage; canned quail eggs or straw mushrooms; and slivered garlic, ginger and green onions. Seafood such as shrimp, and small pieces of fish.
Condiments: tamari, fermented tofu, hot oil, hot bean sauces, fermented vegetables etc. Some of these can be made at home (several good books available) or bought at an Oriental grocery. The advantage of home preparation is one can tailor them to blood type.
How to make it:- Bring Water, Rice , ginger, Garlic, and any stock meats or bones to the boil in a covered pot.
- Cook over low heat until rice dissolves, and congee thickens and “climbs the side of the pot” (a Chinese saying!).
Note:
This rich thick soup is traditionally served in large flat soup bowls, with accompanying small bowls covering the table filled with all of the extras, including condiments, mentioned above. Eggs, fish and meat may be poached in the hot soup before serving. Congee is served hot enough so that the veggies get lightly cooked , this is a meal to be served when everyone is at the table!
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis:
Grain Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Barley | 3 ,4 |  N | N | N | N | N | N |  A |  A | | Quinoa | - | N | N | N | N | N | N |  N | N | | Millet | 1 | N | N |  B | B | B | B | N | N |
Condiment Product(s)
Bean/Legume Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Tofu (Soy Cake) | 2 ,3 ,4 | B | N | B | N | A | A | N | A |
Oil Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Sesame Oil | 3 ,4 | N | B | A | A | A | A | N | N |
Fish Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Shrimp | 4 | A | A | A | A | A | A | N | N | | Cod | 4 ,5 | B | B | B | B | B | B |  B | B |
Egg Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Quail Egg | 4 | N | N | N | N | A | A | A | N |
Herb/Spice Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Cilantro | 4 | N | B | N | N | N | N | N | N |
Vegetable Product(s)
Meat Product(s)
| Name | Notes | A Sec | A Non | ABSec | ABNon | B Sec | B Non | O Sec | O Non |
|---|
| Beef | 4 | A | A | A | A | N | N | B | B | | Lamb | 4 | A | N | N | B | B | B | B | N |
[1] This recipe uses ingredients with a high glycemic index.
[2] This recipe uses ingredients which may have a high mold count.
[3] This recipe uses ingredients rich in lignans.
[4] This recipe uses ingredients which may help limit bacterial overgrowth.
[5] This recipe uses ingredients rich in glucosinolates.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.
Please Note:
When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.
Revision History:
- Revised Sep 09, 2009 at 06:56 PM By: Lola
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