Blog Feature | Continuing with the GOQii lifestyle … a step at a time #BeSummerReady #BeTheForce

“Follow your dreams, work hard, practice and persevere. Make sure you eat a variety of foods, get plenty of exercise and maintain a healthy lifestyle.”
Sasha Cohen

It’s been a few weeks since I joined the GOQii lifestyle campaign, and I have to admit I am enjoying it. It’s worth every step I take, with self motivation in every breath. YES, I still reach out for the GOQii band every morning, quite religiously, even before I grab my cell. Small changes go a long way, and I have to thank the sweet online coach for that. For her patience too.

The days have been BUSY, not a moment to rest. The headless chicken dance has taken over, where most of the day whizzes by in a blur. What keeps me going are the small, simple things that make a huge difference. It’s the advice from Elena, that she touches base everyday, that she gently cajoles, that she offers choices.

She gently reminds me to start each day with lime in water, to make sure I reach for walnuts. Drink more water. Are you staying well hydrated? She walks the talk. Summer’s here, so she’s promised to send me a new summer cooler recipe everyday. Here’s one, and it uses basil seeds.

They are fascinating little magical seeds. They swell up beautifully after 10 minutes of soaking. But she doesn’t just leave you with instructions to use the seeds. She explains why they are good, what their properties are etc. And these are the small things that matter. Madhuli sent me a bag of basil seeds recently. I was so thrilled to finally use them! Again, and again …. Too exhausted to skip or exercise, then eat more fibre says the coach. So here I am … sprouts, lentils, salads, smoothies. Summer is perfect to sprout whole lentils. 1 cup of dal sprouts into a lot. Someone asked me the other day on FB how my sprouts go so long. Seriously, they just happen. If it helps, here’s what I do

[print_this]Recipe: Whole Lentils Sprouted Salad

Summary: A protein and fibre rich salad that is great for summer. It’s filling, and quite nice stirred into a bowl of yogurt too. Plan 2 days in advance for the lentils to sprout. Serves 3-4

Prep Time: 10 minutes
Total Time: 15 minutes {plus soaking and time to sprout}
Ingredients:

• 1 cup whole moong dal {whole green lentils}
  
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 onion, finely chopped
• Fresh herbs {coriander, mint}, finely chopped
• 1 English cucumber, finely chopped
•  1-2 green chilies, finely chopped {optional}
• Juice of 1 lime
• Himalayan pink salt to taste

Method:

1. Soak the beans overnight in plenty of water.
2. Drain the next morning, then leave them for a day in a sieve lined with muslin, kept over a glass bowl in a cool dark corner. By now they should be sprouting.
3. < Rinse and repeat for another 24 hours…that’s it. Then refrigerate. They just grown and grow. Maybe it’s the temperature. We are quite warm at 30C these days.
4. Toss everything together in a large bowl. Serve immediately, or chill until required.

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