Finding the time to nourish the body and fuel the soul
Is it just me, or does life seem to be moving at lightening speed?
In this life, as we continue to grow and develop ourselves as individuals, time can easily be our biggest limiting factor. When it comes to time, at least on my own personal journey, I have realized a common theme— when life gets full, it’s the time I give to myself that I tend to cut out most. The time that would go to cooking a delicious and nourishing meal gets utilized for some other task I deem to be a higher priority. However each time that I fall into this rut, I don’t just lose time, I lose something much more important. I lose connection to myself. I get so wrapped up in the things going on around me that I forget to give back to this beautiful vessel that continues to make it all possible. This body is more than just a house for my spirit, it’s an incredibly delicate and intricate work of art that allows me to experience this thing we call life.
This year has been full of transitions, growth and learning. Through all of the up’s and downs I’ve become more aware of how food affects my body, mind and spirit. I’ve began to notice my eating habits and how inextricably linked they are to my emotions and whats happening around me. Through this mindfulness practice, I’ve began to move beyond on what simply serves my mind, my cravings and my desire for taste. While I still have a long way to go, I know that as I continue to change and grow so will my body’s needs. Through this journey I have come up with several recipes that are truly #foodthatfuels.
So here they are my simple, organic and nutrient dense favorites over the past few weeks!
Thai Spring Rolls- for on the go, potlucks or a hot day when you’ve had enough salads!
Spring roll wraps
Extra firm tofu
Unsweetened coconut flakes
Ginger (fresh or ground)
Most people who know me know I “go with the flow,” and I do the same when it comes to cooking. You will notice there are not exact amounts, I find that if you are mindful and present with what each herb offers in its unique qualities overtime it will become intuitive with how much of each ingredient can compliment the others. A good note is that it’s always better to under season and add more then over season and not be able to take away.
1.) Starting with the tofu— some people dry out the tofu to soak up the extra water tofu carries, depending on the brand of tofu this may or may not be necessary. To begin cut strips that are about 1/4 inch thick and 1 inch wide. Turn stovetop on med/low and melt a table spoon of coconut oil in pan. Place strips down and sprinkle with cinnamon, light turmeric & ginger and top with coconut flakes. Flip when one side turns slightly golden brown and season the other side. You may need to add more coconut oil throughout this process. Cook until golden brown then lay on a plate with paper towels to soak up extra oil.
2.) Cut carrots, and cucumber into thin pieces (think sushi status). Then slice up the mango, chop the cilantro and break apart the romaine lettuce. I usually break the romaine leaf in have width wise and use both pieces for the wraps.
3.) One at a time soak the rice wraps according to directions on back of package. I usually soak maybe for a minute or less, if you soak too long they tend to get too soggy and fall apart. Its best do to them one at a time and wrap and roll as you go along.
4.) Once all ingredients are prepared its time to wrap and roll! Place 2 slices of tofu, one romaine lettuce, a sprinkle of cilantro, a few slices of both carrots and cucumber and one nice piece of mango in the center of the wrap, squeeze with some lime and then roll like a burrito. It’s important to keep the wraps moist so that they don’t dry out. It might take a few tries to really get the method down but soon this process can be quick and easy.
*Pro-tip: These wraps are great for on the go but if you load with too many sauces they can get soggy and dry out (hence why I didn’t use sauce, I find that the mango does a great job at giving it the moisture and sweetness it needs.) Also if the wraps go too long before eaten they can dry out.
OM-made Morning Chia seed Pudding
3 tablespoons hemp seed
2 cups water
3 tablespoons chia seeds
1 modjool date (no pit)
1 tsp spirulina or other green superfood powder
1 tsp unsweetened coconut flakes
1/2 cup of fresh organic chopped fruit of your choice
1/4 cup granola
—^ ingredients for 2 servings—
1.) Blend water and hemp milk in a high speed blender until mixed thoroughly. Add date, blend again then add chia seeds, spirulina and blend once more for a few minutes until everything is blended well. Move ingredients into a jar and place in the fridge to help thicken, stir every 5 or so minutes until chia starts to be come more gelatinous.
2. Chop fruit, place in bowl. Once chia seeds are at desired thickness place 1/2 in bowl over the fruit and top with granola, and unsweetened coconut flakes.
3.) Presto! Your finished.
*Pro-tip: make the chia seed mixture ahead of time and keep in an air tight jar in fridge for a quick and easy morning breakfast on the go. Also be very aware of the kind of granola you buy, most granolas are loaded with lots of sugar and oils that you would want to try and avoid for optimum nutrition. Click on the granola hyperlink above to see one of my newest granola discoveries.
A friend of mine recently asked me for a delicious smoothie recipe and I just so happened to make one this week which inspired me so here it is!
1 tbs cacao powder
1 tsp spirulina or other green powder
1 tsp maca
1 tbs hemp seed
1 tsp coconut oil
2 handfuls spinach
3/4 cup frozen fruit
1/2-1 cup coconut water
1 cup water
3-4 stalks kale
2 tbs unsweetened coconut flakes
1 tbs flaxseed
—Option to add protein powder of your choice
Blend and Enjoy!
*Pro-tip: Smoothies can be incredibly nourishing but often times contain high amounts of sugar which when broken down in smoothie form can enter the bloodstream at an extremely fast rate. This can cause blood sugar to rise and then quickly fall, resulting in lethargy and tiredness. There are a few things you can do do help keep the balance when making a smoothie that will quench more than just your tastebuds: make it green (add as much greens as you can handle), add some healthy fat (coconut oil, nut butters etc), make it thick— it’s better to actually eat smoothies with a spoon to slow down the eating process and even try to chew before it goes down.