Thermal-flask walnut & millet congee
Into the thermal flask in the morning, a soft, warm congee by tea time — nutty walnuts and gentle millet.
- 20 min
- Serves 1
- Simmer
- Easy
Why it suits you: Qi Deficiency means tiring easily and a weak appetite, and Qingming's damp 'returning south' weather bogs digestion down further. Millet strengthens digestion and settles the stomach, walnuts support the kidneys and lungs, and a soft, warm congee is easy to digest — better than reaching for biscuits.
Method
Prep 10 min · Cook 10 min- 1Before leaving in the morning, fill the thermal flask with boiling water, cover and preheat for 5 minutes.
- 2Rinse the millet, break the walnuts into small pieces, and pit and halve the red dates.
- 3Bring the millet, walnuts, dates and 400 ml water to the boil, then boil over medium heat for 5 minutes, stirring now and then so nothing sticks.
- 4Pour out the preheating water, tip the boiling congee into the flask, seal tightly and leave for at least 3 hours.
- 5At 3–4 pm, open and stir; add a little slab sugar if you like it sweet, and eat it warm.
Cautions
- Allergic to tree nuts? Leave out the walnuts and add diced pumpkin instead.
Chef's tips
- Always preheat the flask and pour the congee in boiling hot; eat it within 6 hours.
The TCM view
Millet is sweet, salty and cool and settles the spleen and stomach; walnuts are sweet and warm, supporting the kidneys and lungs and keeping you regular; red dates are sweet and warm and build qi and blood. The dates and walnuts offset the millet's coolness, so the bowl is gently warming and tonifying without feeling heavy.
