You really are what you eat

Brown rice salad with tofu, grilled aubergines and zucchini
Tonight is absolute testament to the fact that constantly eating outside food and lack of exercise has a significant impact on the way you feel. I’m feeling like a cliched social experiment now while I lie in bed on a Saturday night with a high fever and my conscience smugly taunting me ‘I told you so’. Yes that’s right. I’m sick. Not the minor ‘I’ve got the slight sniffles’ bug but the ‘every muscle in my body is aching and it feels like someone has just submerged me into hell’ type ill. For the first time in two years. I should probably be sleeping this off but I think the temperature has slightly gotten to my head. On top of the cocky conscience gloating away, I’m also feeling a euphoric epiphany moment that my outlook towards food and life may have some truth in it (and is not a load of hippy BS as some would think). I just had to get these words down. 

These past two weeks have been a bit of a haze for a number of reasons. Blame it on the fact that I’ve been walking on cloud nine, stressful late nights at work, anxiety over the avalanche of work that has been thrown at me, and well too much partying (music festivals and visiting friends – all have been worth it though). While I’m still forcing myself to get up for my early morning runs, yoga has taken a slight back seat in priority. At the same time, despite being religious about my packed lunches,  my dinner routine has involved a lot of eat out. I do try my best to make healthy choices when I’m out – noodle soups over anything fried, stir fried veggies instead of curries, and salads over unhealthy sarnies but what can I say, when you are on cloud nine even the most oily maggi goreng will taste like a slice of heaven.

As a result of these circumstances, my track record of not being ill for two years now ends with my body feeling like it is on fire and my head wanting to explode. Despite being in pain, I do feel a sense of satisfaction knowing that the decisions I have made to eat healthily, prepare my own meals, surrendering to yoga, and running have all taken care of my body over the last few years. I did not have much of an appetite earlier tonight but was adamant to redeem myself so I made the salad below using some of the leftover ingredients that have been lying around the fridge since my Orzo lunchbox. Side note to self, a recipe that calls for grilling different veggies, cooking brown rice, and sautéing is probably not the best thing to cook when you can barely stand. Hopefully this magical concoction of veggies and whole grains will nourish me back to health. More than ever I remain committed to my philosophy of healthy eating equals a healthy self. 

Brown rice salad with tofu, grilled aubergines and zucchini

Basic Ingredients
Brown rice, tofu, zucchini, aubergine, red pepper, sun dried tomatoes, onions, butter, cumin, olive oil, feta cheese. For the dressing: olive oil, red wine vinegar, dijon mustard.

The Preparation
1. Cook brown rice as per packet instructions. I like cooking rice as I would do pasta when  using in salads to retain an al dente texture. Once cooked, I transfer the rice into a sieve, pour cold water and let it strain. 
2. Pan fry tofu.
3. Grill zucchini and aubergines with olive oil, salt and cumin.
4. To caramalise onions sauté with a bit of butter and salt.
5. To assemble salad add brown rice, aubergines, zucchini, caramelized onions, shredded tofu, chopped sun dried tomatoes, chopped red pepper, and crumbled feta.
6. Whiz dressing ingredients and pour over salad.