Eat a cat … seriously?

Why eat a cat? Why would you want to sauté, roast or boil one? It crossed my mind the other day. Shocking or what?
In this case, I know why, and, it might get worse unless I do something. You see, I restarted the 2:5 way of eating.

I’m a complete omnivore

As a result, following the two days of partial-fasting per week, items beyond normal dietary consideration now look more attractive as potential meals: stray cats, car tyres, curtains, chair legs … OMG. Unless I do something I might eat anything, anything at all.
The least we can do is save local cats. These small furry creatures don’t deserve extinction.  In other words, let’s consume tasty alternatives.

What about a congee to save a cat?

One of my regular meals is porridge (oatmeal) and sultanas. Occasionally, delicious as it is, it becomes monotonous. For this reason, when monotony strikes, I do something different. No, I don’t eat a cat.

Sometimes there are fasting days when I feel fine and there are no pangs of hunger. At other times I need something and experimentation follows. Preparing a congee, a simple rice porridge/soup, is easy. Above all, it’s filling and delicious. This version below is less gloopy than some and simple to make.

Congee recipe (can be vegetarian)

IngredientsDo the Congee — Fat Boy Thin

  • Brown Rice 50g
  • Baby Spinach 50g
  • 3 Fish/Crab Sticks
  • 1 serving stock (chicken, vegetarian or fish – Stock Pots or cubes are tasty)


  • weigh rice
  • chop up fish sticks
  • weigh spinach
  • stock available


  1. Put your rice in a small pan and cover with half a litre of water. Don’t salt it.
  2. Watch the rice as it comes to the boil and then reduce it to a simmer for around 30 minutes.
  3. Check the rice to be sure the grains are soft.
  4. After 30 minutes add the stock to the liquid (which will look quite cloudy.
  5. Stir in the stock pot/cube in until it is dissolved – add extra water if needed
  6. Add the spinach and cook stir in until it is wilted and soft (very quick).
  7. Add the fish sticks and let it return to the simmer.
  8. Taste the congee to check the flavour and season to taste if needed. The stock should add enough salt but you might add some chilli sauce or, perhaps, lemon or lime juice to vary the flavour.
  9. Put into a large bowl and enjoy. Sup slowly and savour the flavour.


Fasting is tougher than it sounds. In spite of that, the good news is that when it’s hurting you can remind yourself that you’ll be eating normally tomorrow.
It works and my doctor is happy with the approach. I hope this recipe tingles your taste buds.

© Mac Logan