Do you know those days when everything goes over your head? You come to work full of energy and motivation and then nothing goes as planned. The files pile up, your colleague is sick and your boss gives you his orders. The phone rings and your girlfriend reminds you of the planned date, the kindergarten calls, the child has a high fever and should be picked up from daycare immediately….
These are the moments when your body rebels. You only function, but the healthy verve (or rather eustress) turns into negative stress. This often tempts us to reach for unhealthy snacks, assuming that we have to give our body energy with high-calorie, sugary foods.
The best remedy against stress is composure. But since this has to be trained, a few recipes will help for now.
It is important that we pay attention to the ingredients that we give our body, such as vitamin B, minerals, proteins and long-chain carbohydrates.
The following two recipes are vegan, but can also be cooked in the vegetarian version by replacing the fats.Furthermore, I pay attention to low-sodium foods and do without salt. Therefore, this is always only optional in the ingredient listing.
200 g frozen spinach
fresh ginger (thumb tip)
chili (to taste)
150 g carrots
one tbsp. chee
two tbs. curry
400 ml coconut milk
200 ml homemade vegetable broth* or just water
one can of chickpeas
two tablespoons of raisins (optional)
- in the ready-made vegetable broth are often found sugar and wheat, as well as ingredients that are responsible for Restless Legs and do not let us rest!
Sauté the diced onion with the crushed ginger and all the spices in the chee.
Add the carrots and toss briefly, add the coconut milk and broth and bring everything to a boil briefly.
Now add the spinach and rinsed chickpeas and simmer for 10-15 minutes.
Finally, season with lime juice and optional salt.
Serve with rice.
The second recipe is a classic, which is known in different variations. In India, this food is considered “poor people’s food”. We associate comfort, pleasure and relaxation with this meal. I would be happy if you also try it once and are as enthusiastic as I am.
250 g red lentils
three cloves of garlic
fresh ginger (thumb tip)
four chili peppers (dried) or simply powder
one tbs. garam masala
two tbs. turmeric
two tbs. chee
one can of coconut milk
some spinach frozen (optional)
Soak the lentils for about two hours in water as soft as possible.
Fry all the spices, the diced onion, the chopped garlic and the ginger in the chee.
Now add the lentils with very little water, the coconut milk and optionally the spinach and simmer for about 15-20 minutes.
To this dish fit both the classic rice, as well as homemade naan.
Naan bread in the vegan version
300 g spelt flour
3,5 g dry yeast
one tsp. rice syrup (optional cane sugar)
50 g soy yogurt
Mix all ingredients with 100 ml of lukewarm water and knead for 10 minutes until a smooth dough- thank you, dear food processor!
Let rest in a warm place for 30 minutes until the dough has doubled in size.
Now roll out six equal pieces into patties and bake in a hot, coated, oil-brushed pan over high heat for about two minutes per side.
A little tip to finish off. We are often overcome by a craving for something sweet in between or after a hearty meal.
Bitter chocolate (I always use 90 percent) helps to reduce stress hormones with its antioxidants. Enjoy it in peace, sucking is recommended. This way, the taste really reaches every taste bud in your oral cavity and you’ll be full after two pieces-promise.
With this in mind, I wish you bon appétit and a stress-free time.