Intermittent Fasting is perhaps the best in wellness and Gin Stephen’s book ‘Delay, Don’t Deny’ is the best I have seen on it. Moreover, it’s a pleasure to be listening to the book on Audible.
I am now on ‘One Meal a Day’ after reading the book. Well, it’s not exactly eating once, but having one square meal and one or two smaller ones during an eating window of 5 hours.
I have been on the lookout for these smaller meals. The big one, of course eat my heart out, with all the favourite things which are many sweets too.
A friend of mine suggested beetroot- carrot soup. Well here’s what I made based on her recipe.
Two beets, two carrots, one tomato, 5 shallots, 3 garlic pods, 1/2 inch ginger, chicken broth, coconut milk, feta cheese, pepper and salt are ingredients.
Steam skinned and cut beetroots and carrots in pressure cooker for 4 whistles. Drain the liquid into a hard bottom vessel. Mash the boiled and cooled vegetables in a mixer along with tomato, ginger, garlic and shallots.
Put the vessel on medium fire and add the mashed contents. When hot add one cup of chicken broth and bring to boil. (Vegetarians, go for vegetable broth). Reduce flame and add coconut milk and allow it to simmer adding salt and pepper.
Add feta cheese and the soup is ready to enjoy.
I am planning a life style of eating what I want for lunch at around 1pm and a soup like this and two boiled eggs at around 4.30 pm as the last meal of the day.
That’s, just delay and not deny what I want to eat for a sustainable and beneficial intermittent fasting routine.