It is said, to make a new habit stick, do it for 21 days non stop. Whilst I was embarking on my training course as a yoga instructor, we were fed twice daily at Vikasa School. Once during brunch and another at dinner time. The food that was served consisted mainly of brown rice, vegetables – and LOTS of them, with one or two dishes with some fish or prawn during dinner. Accompanying this was fruits and freshly squeezed fruit and vegetable juice.
Needless to say, these meal times has changed my perception towards food preparation and vegetarianism. Sure, there were days when my taste buds wanted a little bit more taste than what we were served, and how it danced with joy when a couple of us went out for some Indian food one night. Overall though, it made me realize that meat is not always required and that I can actually get creative with how I decide to consume my greens.
So, inspired as I was, I spent the first full day back in KL buying groceries and stocking up my kitchen with the healthiest food I know I wouldn’t mind cooking/eating. At the organic store, I found a bag of wild purple rice which curiously looked a little like what we were served in Vikasa (home sick away from home maybe?). The grains turns the water a most amazing shade of purple when you rinse and cook it. I mean, hey, this feels almost like being back in Chemistry class all over again!
At the supermarket, I found myself trolling around the organic fresh produce section. Inspired by some of our mealtimes, when we sometimes had porridge, and sometimes hot vegetable soup, I decided I would make a porridge with vegetable soup as a base with oyster mushroom, some fresh cod, kailan, and purple cabbage. Yum!
Tonight, it’s steamed rice with stir-fry kailan tossed in sesame oil and mushroom omelet. Cooking with purple rice I realised, results in any adjacent kitchen utensils being covered in purple spots wherever the rice cooker decides to spit its steam. Willy Wonka would be proud of my effort tonight. Once everything was scooped onto my plate, I stood back to admire my art and was reminded yet again, of my meal times in the last one month. It almost looks like the meals I had while I was there.
Excuse the tacky plate. I should really start to invest in one of those classy, all white dinner set. In my recent food adventure, I have discovered the availability of smoked garlic (whole garlic cloves smoked and sold by the kg) and how it absolutely smells D I V I N E and makes everything that it’s cooked in tastes equally as divine. I am already filled with so many crazy ideas of all its different uses in food preparation and the gourmet cook in me is tickled by this idea.
Virginia Woolf once wrote “One cannot think well, love well, sleep well, if one has not dined well”. And dined well tonight indeed I have.