This is most likely what i need. I have high likelihood of being tridoshic, but my situation right now makes it difficult to gather supplies for kitchari without stressing out even more. ANd i also have Pitta and Vata as my top imbalances. This would be welcome simplicity, and the extra Kapha is welcome 🙂
So I'm a vegan, but not for ethical reasons. I've decided, after doing my own research, that I may in fact try this. According to what I've read, it should be from truly grass fed cows . Any suggestions as to a brand that treats the animals humanely and lets them actually graze on real grass?
Nice but this is not ‘congee’. And the original word for congee is ‘kanji’ or ‘ganji’. It is a South Indian word for leftover rice that is soaked and fermented slightly overnight. This is just fresh rice with extra water so it became pasty.
This is most likely what i need. I have high likelihood of being tridoshic, but my situation right now makes it difficult to gather supplies for kitchari without stressing out even more. ANd i also have Pitta and Vata as my top imbalances. This would be welcome simplicity, and the extra Kapha is welcome 🙂
So I'm a vegan, but not for ethical reasons. I've decided, after doing my own research, that I may in fact try this. According to what I've read, it should be from truly grass fed cows . Any suggestions as to a brand that treats the animals humanely and lets them actually graze on real grass?
Ive made congee but I add more water than that and cook it way longer until the rice almost disintegrates.
Why are you guys always throwing butter into everything?
Can you make it a sweet version?
Nice but this is not ‘congee’. And the original word for congee is ‘kanji’ or ‘ganji’. It is a South Indian word for leftover rice that is soaked and fermented slightly overnight. This is just fresh rice with extra water so it became pasty.