Carnivore Congee
I am on a group chat with a bunch of people that have been on my past retreats. Erin who came on my keto retreat in Greece and my retreat in Croatia gave me this wonderful idea for a carnivore congee recipe!
Erin wrote: “So I’ve been really missing congee, a beloved comfort food. So yay! Thanks @Maria Emmerich – I adapted your Malt o Meal Cereal which has become a favourite. 1C organic free range egg whites 2/3 C fabulous chicken bone broth Lotsa grated fresh ginger Garnished with green onions and Redmond salt to taste. Oh man, it’s scrumptious, scratching that itch, and I’m sitting here saying yummm to myself and feeling revived.” Erin
Here is a photo of Erin (in the blue). Both Leisa and Erin were my first recipe testers! This was a photo of us meeting in person for the first time after years of emailing recipes back and fourth!
HOW TO MAKE CARNIVORE CONGEE
To make my carnivore congee, instead of rice, I used egg whites and Further Food gelatin!
Not only does this cut the carbs a lot, it also gives the congee a delicious flavor, a ton of protein and all the benefits of gelatin! I love adding gelatin to my recipes because it is a wonderful pre-biotic for our gut, it also helps our skin, hair and nails!
Do not skip the Further Food gelatin, if you do, you will end up with the best congee recipe. Yes, it will work, but adding gelatin helps create the perfect texture!
Further Food is SO generous that they are doing a special discount for all of my readers!
Use code: MARIAMINDBODY for 20 % off!
Click HERE to get Further Food Products!
Carnivore Congee
Ingredients
- 8 large egg whites (liquid egg whites will work)
- 2/3 cup chicken broth (or beef broth)
- 1 tablespoon Further Food gelatin (no substitutes)
- 2 teaspoons fresh ginger grated
- 1/8 teaspoon Redmond Real salt
OPTIONAL GARNISH:
- Thinly sliced green onion
- organic tamari sauce
- sesame oil
Instructions
- In a small bowl, whisk together the egg whites, broth, gelatin, ginger and salt (or place everything into a blender and pulse until smooth).
- In a medium-sized saucepan, melt the oil over medium heat. Add the egg mixture and cook, scraping the bottom with a whisk, until the mixture thickens and starts curdling, about 4 minutes.
- Use a whisk to help separate the curds. Once the curds form and the mixture has thickened, remove from the heat and transfer to a serving bowl. Serve with ¼ cup additional chicken or beef broth if desired. Garnish with green onion, tamari sauce and sesame oil if desired. Best served fresh.
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“Pictures say everything & Maria Emmerich’s challenge brought me down 35.2 pounds then before I lost 17.8 pounds on my own. I decided I am continuing the challenge April, May, June, July, and for life I am going to continue self care!Thank you Maria Emmerich and Craig Emmerich for all the wonderful guidance and recipes! Super thankful for all your knowledge!“ – Paula
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