Globe-trotting nutritionist, Mikaela Reuben, savors the simplicity of good health. For this plant-based foodie, living well means getting outdoors, dancing just because, and enjoying simple but satisfying meals like all of these — and the one below.
The following recipe for breakfast congee — a brothy rice-based dish you’ll love if you’ve never tried — has been one of Mikaela’s favorites this summer. This recipe comes from a gorgeous series with Mikaela and Free People we can’t get enough of. Abandon your overnight oats and try this cozy breakfast solution instead…
Congee, in a word, represents a bowl of delicious Asian-inspired warmth. Easy to make and suitable for any time of day or night, Mikeala’s recipe promises to go easy on your digestion while maxing out your taste buds.
When considering her meals, Mikaela looks for nutrient-dense, fiber-rich, energy-stabilizing foods to eat along side fresh summer salads. The presence of slow-burning ingredients helps to stabilize the body’s blood sugar for longer periods of time, meaning more adventuring with less energy crashing.
for the congee:
4 cups veggie broth
2 cups water
1 cup brown rice
1 Tbsp peeled micro-grated ginger
2 cups carrots, coined and peeled
¼ tsp black pepper
fried or soft-boiled egg
chopped green onion
drizzle sesame oil
Combine all ingredients in a slow cooker and cook on low for 6 hours or overnight. Next morning, serve congee with garnishes of choice.
Eggs are not a part of a plant based diet….
Hi Rachel, the eggs in this recipe are optional! Feel free to load your bowl with anything that better suits your tastes and nutritional needs.