I have a distinct memory of scavenging for lunch in elementary school before I started to make my own. Emily brought lunchables which I l devoured when given the chance because they were completely forbidden at my house. Tess always had a plain bagel with cream cheese which was utterly satisfying. (Her cheese ketchup sandwich not so much). Olivia and Mika brought sushi. When I was feeling eclectic I would usually take 1/2 a roll. And Hannah Brown's mom wrote her love letters on her napkin, sometimes she would 'give' me one. I began to write my own napkin love notes after my mom refused. (Love her to death but she just wasn't going to write on a napkin I would inevitably wipe my mouth on, and throw away)
So yesterday was my first day of yoga teacher training and my immediate reaction was: what am I going to bring for lunch? The training lasts most of the day and I didn't want to be starving, and I definitely didn't want to scavenge. I wanted some food that would support my downward dog, rather than make me want to be in shavasana for the rest of the day (the pose where you lie down and pretend to be dead) .
Here is what I packed (see the pictures above):
blood oranges and apples (seasonal, refreshing, thirst quenching, sugar)
almonds (fat is incredibly grounding)
Brown rice, steamed kale, seared tempeh, with some pumpkin seeds (fermented soy product) (wholesome and doesn't weigh you down)
Carrot, Ginger, Miso, Tahini dip (great source of vitamin A, and beta-carotein)
Salad with roasted balsamic tomatoes (refreshing)
roasted squash and pears with ginger, and cinnamon (hydrating, and sweet)
Here is the Recipe for the Carrot, Ginger, Miso, Tahini dip:
I made it up so you might need to adjust things to fit your pallet. Think of this recipe as a road map, rather than a GPS to a destination. Listen to your own taste-buds!
Have your cuisinart ready.
steam 4 medium sized carrots with a handful of golden raisins. You want the carrot's color to brighten and the carrots to become soft but you don't want them to become mealy mush.
Next, put the steamed carrots, and plump raisins into your cuisinart with:
2 Tablespoons of tahini
1 heaping Tablespoon of white miso paste (organic)
1 heaping Tablespoon of ginger (I like a lot of ginger)
Juice of 1 lemon
2 Tablespoons water
Dash of Cayenne
Dash of Tumeric
Finish with Olive oil (drizzle some olive oil on top). The fat of the olive oil will help bring the layers of flavor you have created together. There is a french term for this that I do not remember at the moment.
You can use this dip pretty much anywhere. Double the recipe, and make it for the week. Put it in your sanwiches for a little extra something. Dip your veges in it...etc.
Marginally,
Mollie
