Detox Lunch for the office
What you consume is an essential component for your health and well-being. Often, factors like lack of time and stress become barriers on our path to a balanced diet or detoxification. Especially work is often used as an excuse to postpone the detox program to the weekend or vacation. In reality, it's just a lack of ideas or convenience that lead us to grab fast food during lunch breaks, so we at least consume something. After all, we need energy to be able to master our working day.
But that is exactly the wrong way. Unhealthy food blocks our bioenergies. A large part of our energy is also used by the body to process the food.
Conclusion: We feel sluggish and tired, become unfocused, are automatically less productive, and need a detox program.
How can you provide your body with energy from a detox lunch during the workday?
To continuously give your body the attention it deserves, it's important to supply it with the ingredients it needs, even in everyday life. And that is not so difficult. A Detox Lunch for the Office is perfect because it consists of ingredients that support a detoxifying and thus cleansing effect. Once you take the time and become familiar with individual foods, it will quickly become clear which vegetables or fruits are good for you.
Tasty recipes that are also often very quick and easy to prepare, offer you the ideal combination of these ingredients. To get you to your detox lunch as quickly as possible, here is a super simple recipe to cook at home. You will surely feel the difference immediately after enjoying it.
Ayurvedic Vegetable Rice with Dates and Cashews
Ingredients:
20 g ginger
2 tbsp ghee
1 pinch cinnamon
200 g jasmine rice
4 carrots
1 large zucchini
3 spring onions
10 g parsley
10 g cilantro
8 pitted, dried dates
30 g cashews
1 tbsp lemon juice
Turmeric powder
Mustard and fennel seeds
Ground cardamom and cumin
Salt and pepper
Preparation:
Peel and finely chop the ginger. Heat 1 tbsp of ghee in a pot, sauté ginger and 1 tsp each of all listed spices and 1 pinch of cinnamon over medium heat for about 2 minutes. Then add jasmine rice, sauté for 2 minutes, and deglaze with 400 ml water and bring to a boil. Cook rice on low heat for about 15-20 minutes, stirring occasionally.
Meanwhile, wash and chop the vegetables. Wash, dry, and chop parsley and cilantro. Also, cut dates into small pieces. In a hot pan without fat, roast cashews over medium heat for 3 minutes.
Then heat the remaining ghee in a pan, sauté the vegetables and dates with ¼ tsp each of turmeric and cumin for about 5 minutes over medium heat. Then season with lemon juice, salt, and pepper. Finally, mix rice with half of the vegetables and herbs. Serve rice with the remaining vegetables, herbs, and cashews.