I’m not sure what section this belongs in, but it’s squarely in the category of “thing you would know about if we were friends” so 🤷♀️
Congee is basically a rice porridge. It has a risotto vibe when you’re making it, and I think I might channel a bit of
For digestion, one idea is that congee very hydrating, in a way that’s easier for your gut to absorb. Liquids can pass right through, but rice that’s absorbed many times its volume in water will take time to release.
It’s also in the broader category of warm wet foods, which are nourishing in a way that an ice cold (and otherwise nutritious) smoothie can’t be, due to the general way it causes your body to contract/constrict.
Andrew Sterman appears to be the relevant expert in the area (he’s also a super-accomplished musician!):
His wife’s page has a lot of resources as well, and I’m trying out their ideas about “meal design,” for now mostly in changing what sorts of things I treat as appetizers:
(I’ve also started drinking hot water, especially first thing when I wake up. It helps that I have an