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MANILA, Philippines – Everyone is doing their best to boost immunity. I saw this post recently on Instagram: “If you don’t have any friends with COVID, then you don’t have any friends.” I felt both happy and sad when I came across this satirical take on the recent surge in cases here in the Philippines, because yes, I am thankful I have friends, and yes, many of them have been affected by what we are assuming is the newest variant of this dreaded virus. The virus has changed the way we shop for food, the way we hold our meetings, and of course, it has also shifted the way we eat and take care of ourselves as well.
Health is wealth.
You are what you eat.
You can heal your body with food.
We know what this means as we spend more time in the kitchen. Shifting our mindset and the way we consume our food can have a wonderfully positive effect on how we feel and is only one part of living a life of wellness.
So where do we start? Michelle Williams from Martha’s Café in Belize City sums it up simply by saying that a healthy diet needs to be supported by other conscientious decisions that have little to do with food.
Starting your day with quiet time can center your thoughts and set the tone for the day. Meditation reduces stress and anxiety, while balancing emotional health, thereby increasing focus and fostering creativity. Quiet time can also include sitting with your tea and a good book, studying verse, and even listening to music.
Any form of movement is not only beneficial physically, it boosts those happy hormones we know as endorphins. Of course, getting your heart rate up can reduce your risk for heart disease, help control weight, and can tone and improve muscle definition. With the proliferation of different exercise channels on YouTube, and the availability of virtual classes for yoga, spinning, and even pilates, it is even easier to make the a healthier choice to move your body.
Live an attitude of gratitude
Shifting your perspective to being thankful is a key indicator that can improve sleep and reduce stress. Ain’t nothing better than counting your blessings, especially during these uncertain times! Counting our blessings is a muscle that needs to be flexed often. Consider starting or ending your day with the different things that you can list and be thankful for. Better yet, invest in a gratitude journal and keep it by your bedside.
Counting my blessings includes being thankful for the ability to share parts of what I love here in the column, and also on the show with people I can learn from. Earlier this week, I was even reminded that we can think about our FOOD differently and shift from a mindset of LACK to a mindset of ABUNDANCE. Chatting with Mirabai this week reminded me of a few things, but I think my biggest take away is exactly that.
Living a healthy life is more than just preparing healthy food.
But if you want to start with some easy recipes, here are three that are I really enjoy!
Vegan matcha waffles
- ½ c coconut cream with 1 Tbsp vinegar to curdle
- 1 ½ c organic almond milk
- ¼ c coconut sugar
- ½ c desiccated coconut
- 2 tsp baking powder
- 1Tbsp matcha powder
- 1 tsp kosher salt
- ¼ c coconut oil
- 1 Tbsp chia soaked in 2 Tbsp water
- Add all dry ingredients and mix together.
- Add all wet ingredients and whisk together
- Let sit for a few minutes while the waffle maker warms up.
- Spray the waffle maker with coconut oil
- Serve with Cashew Maple Cream and fresh fruit.
Fruit smoothie bowl for 2
- 4 pcs frozen ripe Saba
- 1 c frozen strawberries
- A splash of Koita Soy milk
- 1 tsp Maca powder
- 1 tsp Camu Camu powder
- Assorted Toppings
- Assorted Fresh Fruit
- Blend all frozen fruits and Soy milk in the Vitamix blender
- Add Maca and Camu Camu
- Decorate with the toppings of your choice
- 2 c rice milk
- 1 Tbsp coco sugar
- 1 cinnamon stick
- ½ tsp almond extract
- 1 shot of espresso
- Combine milk coco sugar, almond extract and cinnamon stick and bring to a boil.
- Let cool.
- Pour over ice, add a shot of espresso and sprinkle cinnamon
Through my conversation with Mirabai, I realized we both have something in common. We both really love breakfast. Truth be told, I have been known to serve breakfast any time of day, and as you can see from my choice of recipes, obviously I had this in mind.