Wednesday, April 18, 2012

Day 45: Good eats.

Wednesday, April 18, 2012
Led Half Primary
7:00 – 8:30

Had a good practice today — plenty of energy and good mood in the studio. Lately, I've been debating on whether or not to write so specifically about the intricacies of my own practice, but I'll just say this: I got you in my sights Marichi!

One thing I do want to share with you is one of my favourite post-practice meals. Since devoting myself to daily asana practice, the direct correlation to my diet and how I feel on the mat at 6:30 a.m. has become increasingly clear. A clean, simple, nutritious diet not only feeds the body, but — when it's selected, prepared and consumed consciously — it nourishes the spirit.

Keeping the menu simple also allows me to track how the food is produced and how far it had to travel to get to me. It gives me the opportunity to contemplate where the food came from and who might have produced it — which allows me to fully appreciate everything I'm eating. Try tracing back where every ingredient comes from in a typical packaged food product. Impossible. Plus, by the time it gets to your plate, it's got little or no prana left. How is that going to give you the energy you need?

R.E.G.G.S. (Rice, eggs, greens)

This simple meal is great because it gives you everything your hungry body needs in one easy-to-prepare bowl. You get your whole grains, karma-free protein, dark greens, healthy oils and a bit of salt — and it's delicious.

• Make about a 1/2 cup of rice per person. I like basmati, but will mix it up with some short-grain brown or quinoa. I also like tossing in a dab of Ghee as it cooks.

• Steam a bunch of greens. The more the merrier, but generally I go for 'rule of thirds' mix. 1/3 greens to 1/3 rice to 1/3 eggs. Today I used local red kale, but will often use chard when we have it on hand. I like to either squeeze some lemon into the greens as they steam, or sprinkle some apple cider vinegar on them afterward. The acid really gives the whole dish a lift.

• Lightly scramble some eggs in a hot pan with some melted ghee. "Lightly" means mix the eggs just enough to break the yolks and cook just past runny. We buy our eggs from our neighbours — they make commercial eggs taste like rubber gardening clogs.

• In a deep bowl, lay down a bed of rice, layer on your greens (sprinkle the apple cider vinegar on at this stage if you're using it), and top with your eggs. I like to squirt on about 2 tablespoons of organic hemp oil, then add a couple twists of some nice local sea or himalayan salt.

Enjoy your R.E.G.G.S.!



No comments:

Post a Comment