This week is Reboot to Renew week for some of us. It is a week where we have cut down, or avoided all together the nasties in our diet. Processed foods, sugar, all the products that may cause inflammation in our bodies, and all foods that can sometimes be a little hard to process, including meat and dairy... I know - the neanderthals will be freaking out just about now.
We have been eating a rainbow every meal. Many are surprised just how full you get. The thing is, if you eat nutrient dense wholefoods, that look good and taste great, youwill feel completely nourished and restored on many different levels. Now whilst I am not trying to turn everyone into a headstanding, lettuce munching vegan hippy ( apologies to the aforementioned), there is benefit in taking time - in this case a 5 day snapshot - to reassess :
...and then maybe adopt a few new healthful habits into our lives. By working slowly and steadily, we can have long term sustainable change.
- WHAT we are eating
- WHY we are eating it
- HOW we are eating
The emphasis is on mindful living.
This is applicable to not only new habits, but also the old habits - when you screw up, you start to be aware of it, and are able to stop yourself at just one row of four, not the whole family block of chocolate, for instance.
If we treat ourselves poorly we will function poorly.
If we treat ourselves like a thoroughbred, or a ferrari,
or a pair of Manolo Blahniks, we will live vibrantly and well.
It's as simple as that.
So in keeping with the theme of no meat this week, I am sharing a vegetarian dish...not good if mushrooms aren't your thing, but super delicious
Vegetarian Sang Choy Bow
1 cup dried shiitake mushrooms
300g other fresh mixed mushrooms
1 tbs coconut oil
1 tsp fresh ginger, finely diced
1 tsp minced garlic
4 green onions ( shallots), finely diced
1 cup mixed canned bamboo
shoots and water chestnuts, finely diced
2 tbs tamari
1 tbs raw honey
1 iceberg lettuce, pulled apart
Submerge the dried shiitake mushrooms in hot water and soak for 5-10 minutes until soft. Drain and reserve liquid.
Dice all the mushrooms roughly into small pieces, you want a slightly mince like texture; set aside.
Heat the oil in a wok or large fry pan; add the mushrooms and fry for 4-5 minutes; add the garlic and ginger and fry for 1 minute; add shallots, bamboo shoots and water chestnuts; toss to combine and cook for a further 3-4 minutes.
Combine ¼ cup of reserved liquid from the shiitake mushrooms with the tamari and honey, mix through mushroom mixture.
Serve warm accompanied with lettuce leaves. Roll a small amount of mixture up inside your lettuce cup and enjoy!!
I usually add kaffir lime leaves, lemongrass, coriander, and basil to the mix as well...try some grated carrot...play with it!
"I am reminded that my body is not some shabby rental, it is home"
I am a yoga loving, wellness craving wholefood enthusiast. I have amalgamated my great passions of yoga and food under one holistic umbrella to educate, guide and support my students and my readers to be as bright and as nourished as they can be. If we quiet the mind, and feed the soul through meditation, we give ourselves a chance to press pause on the busyness of our lives, finding strength to move through the fray.