Increasing Your Meal Prana
Have you ever thought about the energy or Prana of your food?
A course I was on recently brought my attention to the fact I was inhaling my food in a state of stress. I was checking emails or catching up on something and my food was getting in the way of my busy-ness. How very dare it! So I decided to turn it around and make my meal times part of my business.
In Ayurveda, the way we eat our food is more important than exactly what we eat. When we eat with a calm, sattvic state of mind, our food is more pranically charged. There are now scientifically proven studies showing a direct impact between stress and a depletion of the good guys in our gut microbiome.
Nearly all my meals are now eaten with no screens in front of me. I’ve started learning a beautiful Vedic prayer for before meals which I hope to share soon. It reminds me to slow down, how insanely lucky I am to choose the foods I eat and to think about where these ingredients all came from.
I also chew my food properly before having another mouthful and put my spoon down more often. This helps me listen to when I’m actually full instead of mindlessly finishing the entire plate.
And yes I still slip into old habits now and then but I try to be kind about it.
Kindness is King.
Recipe
Warming Brown Rice Porridge
This warming winter breakfast is my new fave, adapted from Nadia Lim’s recipe. I like to precook my rice then I split it into 2 portions so I have a head start on the rest of the recipe the next morning. If you’re portioning like I do you will need to divide Part 2 ingredients between whatever portions you have made.
SERVES 4-5
INGREDIENTS
Part 1
- 3 cups cooked short-grained brown rice, organic if possible. See instructions for how to cook the rice.
Part 2
- 2 1/2 cups milk of choice – I prefer coconut (not the tinned kind) or almond
- 2 tablepoons maple syrup or sweetener of choice*
- ¾ teaspoon ground cinnamon
- good pinch of nutmeg
- 1 teaspoon vanilla extract
- pinch of good quality salt
- stewed fruit- apples, pears, dates, figs etc or according to your constitution
- maple syrup or honey
- 5 tablespoons toasted flaked almonds
- dollop of organic ghee
Part 1
- To cook brown rice, combine 1 cup short-grain brown rice and 1 ¾ cups water in a small pot on high heat. As soon as it boils, cover with a lid and reduce to lowest heat. I find low heat can sometimes be that sweet spot between high and off on a gas flame. Simmer on low heat for 20 minutes, then turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time. You shouldn’t need to strain any water off. Congratulations you just cooked rice with the absorption method!
Part 2
- This is where you would portion the rest of the ingredients with the amount of rice you are using- halves, thirds etc.
- Combine cooked brown rice, milk of choice, sweetener*, cinnamon, nutmeg, vanilla and salt in a pot and bring to the boil.
- Reduce heat and simmer uncovered for around 20 minutes, stirring frequently, until rice is soft and creamy and most of the milk is absorbed.
- If my stewed fruit is cold I like to add it in toward the end to heat it through.
- Serve warm with stewed or tinned fruit, almonds, sweetener to taste and a splash of milk if desired.
- I also like to indulge in a dollop of homemade ghee every now and then to add more lubricating, unctuous, nourishing qualities to it.
Notes
These are suggestions so please don’t add more stress to your day by panicking about food combinations. Do what you can until you are in a place to do better 🙂
Ayurveda doesn’t encourage mixing cows milk with fruits except dates. If you’re transitioning to Ayurvedic principles like me, try stewing your fruits, it’s easier on your digestion. Or leave a gap between eating fruit and then have your porridge later.
Heating honey can also create toxins according to Ayurvedic cooking so add it on top after cooking if that’s your jam (and you’re not vegan).
