By Lisa Akesson
It can be tricky to find time to eat well when on a full schedule. I used to sacrifice real food and just have snacks. But really, everything goes so much smoother and easier when we're well fed at regular times. Freshly prepared food gives us more prana, or life energy, and supports us to make better decisions. We simply function on a higher level.
When you prepare your food yourself (or when a dear one does it for you) you know that it's been made with love and care. This is crucial for the quality of the meal. Try adding that bit of extra sweetness and good intentions next time you cook and see how you feel!
When you prepare your food yourself (or when a dear one does it for you) you know that it's been made with love and care. This is crucial for the quality of the meal. Try adding that bit of extra sweetness and good intentions next time you cook and see how you feel!
Plan ahead to eat well during a busy day
The most important tool to have in order to eat well during a busy day is a good thermos. It doesn't have to be very expensive, but it's important that it can contain heat well. I have a smaller one that my breakfast fits in, and a bigger one that fits two meals, lunch and dinner.
The most important tool to have in order to eat well during a busy day is a good thermos. It doesn't have to be very expensive, but it's important that it can contain heat well. I have a smaller one that my breakfast fits in, and a bigger one that fits two meals, lunch and dinner.
When I have a long day ahead, I bring both so I can control when I'll have my meals. This way I don't eat too late in the evening, even if I have to work past my dinner time.
For breakfast I usually have some kind of porridge. If porridge doesn't sound very exciting to you, think again! Porridge can be so fun, and made from so many different bases. With rice (to make kunyi or kanji, soupy rice), teff, quinoa or barley, there are many variations. Cooked with delicious warming spices (cinnamon, cardamom, clove or turmeric) to help digestion, porridge might just become your new favorite. Rose petals also add a soothing flavor.
If you're still not convinced, cooked apples, bananas, pears, or any other regional, seasonal fruit is a good option. If you live in a warm climate, you might not have to cook the fruit.
Here are two of my favorite recipes so you can fill your thermos with warm, home cooked food the next time you’re on the go.
My favorite breakfast porridge
Makes one serving
You’ll need:
1 Tbsp. ghee
1 tsp. cinnamon powder
1 cardamom seed
A pinch of rock salt
½ cup teff
½ cup steel cut oats
2 ½ cups water
1 Tbsp. honey or maple syrup
Here’s how:
Add the ghee, spices, and teff to a small pot. Sauté until the aroma comes up and then add half of the water. Let simmer for a few minutes and then add the rest of the water and the oats. Bring to a boil for 5 to 10 minutes, or until the oats and teff are soft. If you are using maple syrup, add it to the pot now.
When it's still hot, pour it into the thermos. If you are sweetening with honey, add it on top (honey should never be cooked) and bring the thermos with you.
Split mung and rice 2-in-1 lunch and dinner
Serves one for lunch and dinner
You’ll need:
1 tsp. brown mustard seeds
1 tsp. cumin seeds
1 tsp. coriander
1 tsp. turmeric
1/2 tsp. asafoetida
A pinch of salt
1-2 Tbsp. ghee
1/4 cup split mung
1/2 cup white basmati rice
1 cup cubed sweet potato
1 cup cubed or sliced cucumber (peeled and seeded)
A handful of cashew nuts
Water to cover everything (about 2-3 cups)
Here’s how:
Sauté the spices and salt in the ghee until the aroma comes up.
Add the split mung, rice, sweet potato and cucumber and let it mix with the flavors from the spices. Add the water and bring to a boil. When everything has come to a boil, add the cashews and move everything into your airtight thermos.
Close it up right away and let it finish cooking on its own. About 3 to 4 hours later most of the water should be absorbed and everything will be freshly cooked for you.
Serve one portion and then close the thermos again to keep it as warm as possible for dinner.
Be creative with the type of grains, legumes, vegetables and spices you use. Just make sure you soak the legumes overnight if you use something else besides split mung. Split mung dahl is great because it cooks so quickly without soaking.
Add love and attention to your meals on the go and you'll be fresh and full of energy, all day!
For breakfast I usually have some kind of porridge. If porridge doesn't sound very exciting to you, think again! Porridge can be so fun, and made from so many different bases. With rice (to make kunyi or kanji, soupy rice), teff, quinoa or barley, there are many variations. Cooked with delicious warming spices (cinnamon, cardamom, clove or turmeric) to help digestion, porridge might just become your new favorite. Rose petals also add a soothing flavor.
If you're still not convinced, cooked apples, bananas, pears, or any other regional, seasonal fruit is a good option. If you live in a warm climate, you might not have to cook the fruit.
Here are two of my favorite recipes so you can fill your thermos with warm, home cooked food the next time you’re on the go.
My favorite breakfast porridge
Makes one serving
You’ll need:
1 Tbsp. ghee
1 tsp. cinnamon powder
1 cardamom seed
A pinch of rock salt
½ cup teff
½ cup steel cut oats
2 ½ cups water
1 Tbsp. honey or maple syrup
Here’s how:
Add the ghee, spices, and teff to a small pot. Sauté until the aroma comes up and then add half of the water. Let simmer for a few minutes and then add the rest of the water and the oats. Bring to a boil for 5 to 10 minutes, or until the oats and teff are soft. If you are using maple syrup, add it to the pot now.
When it's still hot, pour it into the thermos. If you are sweetening with honey, add it on top (honey should never be cooked) and bring the thermos with you.
Split mung and rice 2-in-1 lunch and dinner
Serves one for lunch and dinner
You’ll need:
1 tsp. brown mustard seeds
1 tsp. cumin seeds
1 tsp. coriander
1 tsp. turmeric
1/2 tsp. asafoetida
A pinch of salt
1-2 Tbsp. ghee
1/4 cup split mung
1/2 cup white basmati rice
1 cup cubed sweet potato
1 cup cubed or sliced cucumber (peeled and seeded)
A handful of cashew nuts
Water to cover everything (about 2-3 cups)
Here’s how:
Sauté the spices and salt in the ghee until the aroma comes up.
Add the split mung, rice, sweet potato and cucumber and let it mix with the flavors from the spices. Add the water and bring to a boil. When everything has come to a boil, add the cashews and move everything into your airtight thermos.
Close it up right away and let it finish cooking on its own. About 3 to 4 hours later most of the water should be absorbed and everything will be freshly cooked for you.
Serve one portion and then close the thermos again to keep it as warm as possible for dinner.
Be creative with the type of grains, legumes, vegetables and spices you use. Just make sure you soak the legumes overnight if you use something else besides split mung. Split mung dahl is great because it cooks so quickly without soaking.
Add love and attention to your meals on the go and you'll be fresh and full of energy, all day!
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