Ease, Rhythm & Flow. Food Edition
Isn’t it nice for things to be easy once in a while? Wouldn’t it be amazing if you could cultivate a state of mind to prepare for what your future self might need?
Ease is one of those needs that’s important for me to have in my life. I like things to flow, one wave in another, into the next, and into the next. I like to have a rhythm of being.
On an unconscious level, I’ve become adept at thinking about my future self and what it might need, and I’d like to share my findings with you. This is the first in a series of tips, tricks, and techniques I use on the regular to invite more ease and rhythm into my life.
Some values that come to mind when I think of food:
. Cost effective
When going about my meal planning, I try to keep these values at the forefront of my mind. It’s not always easy to hit five-out-of-five, but I do my best! Here are some of my favourite tips & tricks that check all the boxes.
Reusable, stackable makeshift crispers for greens.
You know the ones I’m talking about: they’re in the produce section with assortments ranging from spinach to arugula to baby kale.
Since moving to Vancouver almost 3 years ago, I’ve used the same large plastic bin to store anything from bunches of kale, lemons, beets, chillies. At any one time I’ll have two to three bins organized by type - small collection of root veggies, stalks of rainbow chard, and a bundle of kale - making it easy for meal prep.
Reduce plastic consumption by reusing containers that would otherwise end up in the recycling bin. It breaks my heart to buy these plastic bins week after week, especially during the warmer months when I eat more fresh, leafy greens. So once my local farmers’ market opens for the season this tip becomes exponentially more useful. I’ll bring an empty bin or two to refill with baby greens and at home I’ll wash, organize, and store my veggies. It’s usually a win-win for myself and the farmers because the last thing they want to do is create waste by using plastic bags as packaging
This also comes in handy when there is limited space in your fridge as you can stack the bins on top of each other, as they were designed to do for shipping! The bins are clear so you know more or less what’s inside.
Tip: pre-wash veggies. Just be sure that your greens are dry before storing or nestle in a tea towel at the top and bottom of the bin to help absorb the moisture. You could also pre-chop your lettuce, but I’ve had better experience ripping the lettuce by hand as opposed to using a knife. By ripping, the exposed edges of the lettuce stay fresh longer.
Cooking Soups for Meals Throughout the Week
Several years ago I came across a recipe for pureed tomato soup with a side of roasted veggies. The idea was that you’d get the soup cooking then prep a baking tray full of assorted vegetables for roasting. The finished dish was a bowl full of roasted veg over which you would pour the soup. Over time I felt inspired to take that idea and apply it to different soups and a variety of other creative “toppings.”
Some of my go-to combinations:
. Cooked rice or quinoa with chopped cilantro or parsley
. Diced avocado, cucumber, and tomato with a sprinkle of salt
. Crackers with crumbled sheep-milk feta
. Assortment of roasted root veggies (red onion wedges, garlic cloves, and sweet potatoes are a favourite)
. Steamed broccoli and pumpkin seeds
. Toss in a handful of fresh spinach as the soup is reheating on the stovetop
You could do this with any soup, but one of my favourites is my curry cauliflower hemp seed soup:
2 tbsp. coconut oil or ghee
1 small, sweet onion, diced
1 head of cauliflower, chopped
1-2 tsp. curry powder or turmeric (or one of each!)
Freshly ground pepper
1L of vegetable stock
1/3 cup of hemp seeds
Salt to taste
Sauté diced onion with the oil or ghee until translucent. Add the chopped cauliflower, curry powder, and pepper. Stir until cauliflower is well coated with the spices and starts to brown a little bit. Pour in the vegetable stock - enough to just cover the cauliflower. Add in the hemp seeds. Bring to a low boil for about 20 minutes, until the cauliflower is tender (when you’re able to puncture it with a fork without it breaking apart).
Allow it to cool. If you’re in a hurry, place your hot saucepan in sink with cold water. Keep stirring the soup until it cools down enough to put in a blender. Alternatively you could use an immersion blender. If you’re like me, I usually help myself to a serving right then and there with a sprinkle of salt, storing the rest in mason jars for the following days.
This recipe yields roughly four to five medium-large servings, and stores well in the fridge for up to three days.
Homemade Electrolyte Drink
This is a go-to whenever myself or a loved one is feeling under the weather and needs a pick me up. I usually have all these ingredients on hand, or some variation of sorts - included below. It helps provide relief for anything from constipation, dehydration, flu symptoms, to workout recovery. It’s also just a great all round drink to make if you get bored of water or want something fancy for the beach!
What you’ll need:
An average size glass (about 250-500mL)
Water or coconut water
Juice of half a lemon or lime
1 tbsp. chia seeds
1 tsp. maple syrup or honey
Sprinkle of Himalayan sea salt
Combine the ingredients together in the glass, stirring occasionally for a couple of minutes so that the chia seeds don’t clump together.
What are your top must-haves when it comes to food & meal planning? Is there anything you’ve tried and didn’t work? I’d love to hear from you! Leave a comment below or send me a DM on Instagram.
Stay tuned for some tips and tricks I use in my daily life around the home!