What you eat is an essential part of your health and wellbeing. Often, factors such as lack of time and stress become barriers on our way to a balanced diet or cleanse. Especially work is an excuse to postpone the Detox programme to the weekend or holidays.
Basically, it's only a lack of ideas or convenience that makes us reach for fast or junk food during our lunch break so that we at least have something to eat. After all, we need energy to cope with our daily work routine. But this is exactly the wrong way. Unhealthy food blocks our bioenergies. The body also uses a large part of our energy to be able to process the food in the first place. The result: we feel tired and listless, become unfocused, are automatically less efficient and need a detox programme even more urgently.
How to energise your body during the working day with a Detox Lunch
In order to continuously give your body the attention it deserves, it is important to provide it with the ingredients it needs in everyday life. And it's not that hard to do. A detox lunch for the office is perfect because it consists of ingredients that support a detoxifying and thus cleansing effect. As soon as you take the time to familiarise yourself with individual foods, you will quickly realise which vegetables or fruits are good for you. Delicious recipes, which are usually very quick and easy to prepare, offer you the ideal combination of these ingredients. So that you can have your Detox Lunch as quickly as possible, here is a super-simple recipe to follow for your Lunch Break. After enjoying it, you will certainly feel the difference immediately and say inside: "I feel really good.
Ayurvedic vegetable rice with dates and cashews - our Detox Lunch of the month!
Ingredients:
| 20 g | Ginger |
| 2 TBSP. | Ghee |
| Turmeric powder, ground cumin, mustard seeds, Fennel seeds, ground cardamom, salt, pepper |
|
| 1 pinch | Cinnamon |
| 200 g | Jasmine rice |
| 4 piece | Carrots |
| 1 piece | Courgettes (large) |
| 3 | Spring onions |
| 10 g | Parsley |
| 10 g | Coriander greens |
| 8 piece | pitted, dried dates |
| 30 g | Cashews |
| 1 TBSP. | Lemon juice |
Preparation:
- Peel and finely chop the ginger. Heat 1 tablespoon of ghee in a saucepan, sauté the ginger and 1 teaspoon each of the listed spices and 1 pinch of cinnamon in it over medium heat for about 2 minutes.
- Add the jasmine rice, sauté for 2 minutes, then pour in 400 ml water and bring to the boil. Cook the rice over a low heat for about 15-20 minutes, stirring occasionally. Then season with salt and pepper.
- In the meantime, wash and chop the vegetables. Wash the parsley and coriander, shake dry and chop. Chop the dates. Roast the cashews in a hot pan without fat over medium heat for 3 minutes.
- Heat the remaining ghee in a pan, sauté the vegetables and dates with ¼ teaspoon each turmeric and cumin for about 5 minutes over medium heat. Then season with lemon juice, salt and pepper.
- Mix the rice with half of the vegetables and herbs. Serve the rice with the remaining vegetables, herbs and cashews.
