Winter Breakfast Obsession: Black Sesame Porridge
Baby, it’s cold outside! Winter is the darkest, most yin, stay-home-and-Netflix-y time of the year. In Chinese medicine, we think about going inward and resting during the winter months in order to restore our bodies and spirits for the unfolding of spring ahead.
This Christmas, I was gifted with Hannah Che’s gorgeous cookbook, The Vegan Chinese Kitchen, and ever since, I’ve been making her glorious black sesame porridge as my preferred vegan breakfast to fight off the morning chill. Black sesame seeds (hei zhi ma) are a powerful medicinal food in traditional Chinese medicine. They are said to tonify the yin and blood–the smoothing, moistening, nourishing substances of the body. Winter is associated with the Kidney energetic system (which includes our typically-taxed adrenals), and the color associated with the season is black–so we think about eating dark, nourishing foods like black sesame seeds this time of year in particular. Additionally, black sesame seeds are a great source of calcium, magnesium, iron, copper, and a potent plant-based protein source. And because blood nourishes our hair, they’re also said to prevent premature graying!
Our yin declines as we age and following an illness, which can result in symptoms like blurred vision, tinnitus, dizziness, low back pain, and constipation. This glossy black porridge is the perfect winter elixir for nourishing the yin and blood and for keeping bowels regular. Toss in some goji berries (another blood tonic) and walnuts (good for the brain, packed with omegas) and breakfast is served.
2 tablespoons black rice
2 tablespoons sticky rice
½ cup black sesame seeds
¼ teaspoon salt
2 tablespoons coconut sugar
Soak the rice in cool water for at least an hour. Toast the black sesame seeds in a heavy-bottomed pan, being careful not to burn. Drain the soaked rice and place it in a high-speed blender (like a Vitamix) with the sesame seeds and 1 cup of water until the grains are broken up. Add 2/12 more cups of water and blend on high until the mixture is silky smooth.
Strain the mixture through a fine sieve into a saucepan–there will be just a tablespoon or two of solids to discard. Bring to a simmer and then cook for 10 minutes on low heat, stirring frequently. Add sugar and salt until dissolved. Serve hot, and save your leftovers for tomorrow!
Dr. Lisa Franzetta is a licensed acupuncturist in Oakland, California specializing in pain management, internal medicine, integrative cancer support, and stress management and emotional wellness.