These Soldiers are excellent allies in the war against afternoon slumps. Practically humming with energy, Soldiers will deliver a cargo of essential minerals to service your mojo alongside battery-boosting B vitamins.
Scientific evidence consistently proves that eating well is good for body and mind. Eating poorly will short-circuit your system. Once you taste these, I promise you’ll never cavort with the office vending machine again. Try sneaking a tray into the staff fridge. They’ll help extend deadlines.
Cooking has never been just about the recipes. It’s about navigating your creativity and flirting with flavours. It’s about sensuality as much as science. To me, it’s the ultimate form of self-expression where you set out to nourish your body and those you love.
Self-love is distilled in healthy eating. Feeding your body with nutrient-rich food is like plugging into an electrical socket. It has the ability to transform energy levels and resurrect brain cells. Athletes see food as their body’s artillery. It’s probably about time we did too. Processed food has little nutritional purchase, leaving the body bereft of vital nutrients necessary for us to function well. Think three-toed sloth or puma. Who would you rather?
So how can you clean up your diet without losing your personality or taste buds? It’s easier than you think. Here’s a bulletproof way of entering the happy zone:
(1) Try downloading really interesting podcasts to keep you company in the kitchen.
(2) Wham’s Greatest Hits make for better baking. I’m not sure if their groove transfers to my fingers, but something cosmic happens to my serotonin and my pies. Turn up the music port, and get jiggy with it.
(3) Share the results of your adventures with friends. Everyone loves to be fed. There’s no easier way of getting hooked on a new habit than receiving rampant adoration. This recipe is designed to do exactly that.
(105g) 1 cup milled sunflower & pumpkin seeds (Linwoods)
(125ml) ½ cup maple syrup (not honey)
(65g) ½ cup coconut flour
(180g) ½ cup cashew nut butter
1-2 teaspoons tamari soya sauce or raw coconut aminos
3 tablespoons raw cacao nibs
2 tablespoons goji berries
(100g) 1 cup dates, chopped
(80g) ½ cup raisins
150g 75% dark chocolate
Decorate with goiji berries
In a food processor (a simple fork and a temper will also work), combine everything except the 75% chocolate and decorative gojies.
Once the mixture is thoroughly glossy, spread it out over a parchment-lined brownie tin. The perfect size tin is about two inches smaller than an A4 page. I place another piece of parchment paper on top of the base mixture, pressing down firmly with my fingers. If it feels way too wet, add extra coconut flour. This is because the texture of dates and cashew butter are rarely consistent, so don’t be alarmed. Once the base is smooth, you can ditch the top piece of parchment paper. Chill in the fridge.
Meanwhile, slowly melt the chocolate over a Bain-Marie. This is basically a pot of simmering water, one-inch in depth, with a bowl sitting on top where a lid might otherwise have gone. The contents of the bowl will gently melt by the steam of the water underneath. The trick is not to let the water boil, or to let the bowl touch the water underneath.
Smother the chilled base in chocolate, and parachute a couple of goji berries on top for colour. Refrigerate overnight. I doubt you’ll need an alarm clock to wake you in the morning. Try it and see.