Why are we so overwhelmed?

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I often hear my mom comment to my sister during a particularly stressful episode with her (much-adored) grandchildren that, “It wasn’t like this raising you two.”

Overwhelm seems to be the plague of the 21st century in North America. For most of us, life has never been more convenient than it is today, and yet many of us struggle with keeping our head above water. Sometimes we’re even paralyzed by our daily to-do lists. Why is that?

I think there are many reasons for this:

  • too much choice can cause paralysis (as outlined in The Paradox of Choice by Barry Schwartz)
  • endless access to information and entertainment, and comparing ourselves to others
  • working and raising children simultaneously
  • constant communication in the form of phone calls, emails, texts and social media alerts

Rarely does anyone feel bored anymore.

But there’s another thread to overwhelm that I hadn’t recognized until I became a Nutritionist.

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How to make congee – my favourite grounding food

tashelstine-com-how-to-make-congeeOne of the best things I learned in my year of nutrition school was how to make congee. Seriously. I’m kind of obsessed with it. This incredibly easy and warming food has brought me such comfort that I had to share it with you here…

Congee is a rice porridge that originated in China thousands of years ago. It is cooked over long hours and often enjoyed at breakfast. I eat it for breakfast, lunch or dinner.

It is made up of rice, one onion and lots of water, and you can throw in whatever else you want to flavour it! I add fresh ginger, unrefined salt and a generous pinch of saffron. I’ll also throw in some jumbo prawns on the odd occasion, and sometimes drizzle it with sesame oil and green onions, once in a while I also add tamari. My favourite time to make congee is super early on a rainy stay-at-home weekend morning, where I can enjoy its aroma as it cooks for hours.

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