Category
Congee, Porridge
Servings
3
Prep Time
15 minutes
Cook Time
40 minutes
Zoey Gong
Ingredients
2 cups packed Thai basil
1 cup packed cilantro
4 slices fresh ginger
1/3 cup pumpkin seeds
2 tablespoons hemp seeds
3 tablespoons nutritional yeast
2 teaspoons salt or to taste
2/3 cup extra virgin olive oil
1 tablespoon lemon juice
2/3 cup foxtail millet
4 cups walnut milk or milk of choice
1 Five Seasons TCM Liver Care Tonic
Sea salt, to taste
A handful of zucchini slices or ribbons
Nutritional yeast, cilantro, and hemp seeds for garnish
For Pesto
For Congee
Directions
For Pesto
Blend everything in a blender. Taste and adjust seasoning. If it is difficult to blend or too thick, add more oil. Store pesto in an airtight container in the fridge.
For Congee
In a pot with the lid covered, bring tonic bag and milk to a boil and let it steep for 10 mins. Optional: Keep bag for additional steep or discard.
Rinse millet under running water. Add to the pot and cook for about 20-30 minutes. Stir frequently to prevent sticking. If the congee is too thick and the grain is still not soft, you may need to add additional tonic liquid.
Season with sea salt.
Dress the zucchini ribbons or slices with some pesto and set aside.
To plate, mix 1 tablespoon of pesto with 1 cup of cooked millet. Top with zucchini, nutritional yeast, hemp seeds, and fresh cilantro. Enjoy warm.
