Coconut Milk Rice Porridge for Gastritis

I’m having gastritis… again…

These last 3 days I felt nauseous because of my period pain. I only ate a little food but I took the same amount of supplements and I took painkillers for about 2-3 pills per day. It might be a bit too much for my stomach. I felt burning sensation every time I eat any food. Extra Virgin Olive Oil helped to ease the stomach irritation but I know I need to help the healing process faster by eating a soft and bland food.

I wanted to eat a different kind of porridge than what I usually make. Something that tastes more Indonesian, something that just likes “Bubur Merah Putih” or Red White Porridge (It’s practically a sweet coconut milk and white rice porridge, the sweetness is from coconut sugar).

The first step was, I need to make sure the ingredients won’t irritate my stomach furthermore.

Coconut Milk

According to gastritis.club, coconut milk has an approximate PH of 6.55, it means it is not very acidic and close to neutral. So, it should be safe for people with gastritis or acid reflux symptoms. It also contains fiber that according to livestrong.com, it might improve gastritis.

Black|White Rice

According to gastritis.club, white rice has an approximate PH of 6.35, so it’s safe! I can’t find the PH level of black rice in this site, but I assume it’s about the same 😀 Rice is a source of fiber, so we are good!

Pandan Leaves

Pandan leaves is very common to use in South Asian cooking. In Indonesia, we use it as ingredients for porridges, desserts, soups, and many other cooking recipes and also as a natural food coloring. This leave is very fragrant, that’s why we use it a lot on dessert recipes.

I can’t find information that relates pandan leaves to gastritis, but I found information about the health benefits of this leave, from lowering blood pressure, helps in controlling blood sugar, pains and cramps reliever (Whatttt??? How could I don’t know about it?!), natural mosquito&roaches repellant, rich in nourishing essential oils (glycosides, alkaloids, traces of tannin and isoprene esters), help with gout problem, anti-carcinogenic properties, used for skin and hair health, and boost our appetite (source). Well, sounds good enough for me!

Salt

Salt is included in a list of food to avoid in gastritis, so I will only use a little to taste.

All ingredients sound okay for gastritis, so I made my first trial of this porridge this morning and it turned out good. My stomach didn’t feel irritated after I ate it, yay!

Please leave a comment in the comment section below and let me know, how do you like this recipe and whether it’s irritating your stomach or not. I hope y’all like it!


Coconut Milk – Black&White Rice Porridge

Coconut Milk - Black&White Rice Porridge
Coconut Milk – Black&White Rice Porridge

Serves: 2 – Cooking time: 7.5 hours

Ingredients
1/4 cup of black rice
1/4 cup of white rice
1 cup of thick coconut milk
3 cups of mineral water
1 piece of pandan leave
1/2 teaspoon of sea salt
Directions
  1. Clean the rice from possible debris/rocks. Soak the black and white rice in a good water (mineral water) for 7 hours (or overnight)
  2. After 7 hours, rinse the rice and then set aside
  3. In a medium pot. Heat 3 cups of water over a medium-high heat, when it’s boiling add the black&white rice, bring to boil for about 15 minutes.
  4. After 15 minutes, stir the water rice mixtures, add the pandan leaves, coconut milk, and sea salt. Let it boil for about 10 minutes.
  5. After 10 minutes, the mixture should appear thicker and porridge-like. Keep stirring for about 5 minutes. Make sure there is no burnt rice on the bottom of the pot.
  6. Turn of the heat, take out the pandan leaves, serve warm.

 

Whole Grains Fiesta

I have stopped consuming white rice for about 3 weeks now. It’s hard at the beginning, I have been eating white rice all of my life. I love the taste, I love to eat warm white rice with fried fish, sambal, raw veggies and basil leaves. It reminds me of my home country 😭 But I gotta do what I gotta do 😑

I tried to buy organic food as much as I can when I can find it and I have money for it, then I’ll buy it. I found a good supplier of organic grains on Taobao.com, the price is not crazy expensive, so it’s a very good deal for me!

For organic food in China, you can tell from the special label that being attached to the packaging.

I replaced my white rice stock with some varieties of grains. I prefer brown rice, black rice, millets, and buckwheat for now.

Organic Brown Rice: RMB22.90(USD3.61)/1.5kg
Organic Black Rice: RMB29.90(USD4.71)/1.5kg
Organic Millets: RMB21.90(USD3.45)/1.5kg
Buckwheat: RMB12.90(USD2.03)/450grams

For brown and black rice, you have to soak it at least 7 hours. Usually, I will soak it in the morning and cook it for dinner.

Cooking brown rice can be challenging for a person who has never cooked it before. The first couple times cooking it was disastrous, I put too much water, it was mushy like a porridge 😆

Tonight, I got it right. I mixed a half cup of brown rice and a half cup of black rice with 2 cups of water. I also add 3 tablespoons of thick coconut milk and a half teaspoon of salt to make it tastier, and tadaaaa… it was perfect!

I had a better luck with cooking millets 😆

For millets, you don’t have to soak it. For 1 cup of millets, you have to add 2 cups of water.

I haven’t try to cook buckwheat yet, I will let you all know when I do 😬

So far, I love my new varieties of grains!😍

(Kinda) Endo Diet Recipe: Corn Fusili with Pesto Sauce and Stir Fried Zucchini & Cauliflower

Why does the post title include a “kinda” word? That’s because I used a bottled pesto sauce instead of freshly made and it contained cheese. And also, I use soy sauce instead of coconut aminos😬 Btw, I’m still on the same theme as yesterday, cooking for a lazy person! 😂

So today I made: Corn Fusilli with Pesto Sauce and Stir Fried Zucchini & Cauliflower. It’s easy and of course, it’s delicious!

The ingredients:

  • About 150gr of Corn Fusilli (I use it because that’s the only gluten-free pasta I have)
  • 1/3 bottle of Pesto sauce
  • Few florets of Cauliflower
  • 1/4 part of medium zucchini, cut into small pieces
  • 1/2 or 1 tbsp of Mrs. Dash Chicken Grilling Blends
  • 1 tbsp of olive oil
  • 2 cloves of garlic (use 1 if you don’t want it to be too garlicky), minced
  • 1 tbsp of low sodium light soy sauce
  • A pinch of salt to taste

How to cook:

  1. Boil water in a small pot for the fusilli, add a pinch of salt and a little bit of oil. When it’s boiling, add the fusilli and cook for 8 minutes or according to the direction in the packaging.
  2. Meanwhile, heat the olive oil in the pan over medium heat. After it’s hot, add the minced garlic and stir for about 30 seconds.
  3. Add the zucchini, stir for about 2 minutes.
  4. Add the cauliflower, stir it all together with the zucchini for 3 minutes or until it started to look soft.
  5. Add the Mrs. Dash chicken grilling blend, salt, and soy sauce. Stir evenly until all of the veggies cooked.
  6. When the fusilli is ready, strain, and then put the fusilli back into the pot. Add the pesto sauce, stir evenly. And put it on a plate.
  7. Top with the stir fried zucchini & cauliflower. Serve hot.

Give this recipe a try, and I hope you like it!😘

Endo Diet Recipe for a Lazy Person

Facts:

  • I have Adenomyosis – I have to follow Endo diet / anti-inflammatory diet
  • I’m not a big fan of salad
  • I’m a lazy person, I don’t want to cook complicated food every time I want to eat
  • I don’t like to eat the same food all day (breakfast !== lunch !== dinner)

How to solve this problem?

  1. I checked my fridge, grabbed 4 pcs of long beans, cut 1/5 of a medium cabbage, 3 pcs of mushrooms, 2 cloves of garlic (it’s a must for me! I’m a garlic person!😆)
  2. Grab a bottle of coconut aminos, Mrs. Dash spices mix, salt, and olive oil
  3. Wash and cut the veggies, mushrooms, and garlic
  4. Heat the olive oil in a pan, after the oil is hot add the mushrooms, stir-fried until it shrinks
  5. Add garlic, stir-fried for 30 seconds.
  6. Add 1/2 tbsp of Mrs. Dash spice mix, 1/2 tbsp of coconut aminos, a pinch of salt, stir for 1 minute or so.
  7. Add veggies, stir until half cooked.
  8. Add 1 tbsp Mrs.Dash spice mix, 1 tbsp coconut aminos, and a pinch of salt (yes, I put on the spices twice, on the mushrooms and on the veggies separately🤓). Stir Fried until wilted. Serve hot with cooked rice of your choices!

Easy cooking, healthy, and fast. Perfect for a lazy person like me! 😜😜😜