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How Drinking Matcha Helped My Meditation Practice

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When it comes to tea, its not just what you drink, but how you drink which also counts.

It is believed that Japanese zen masters would drink a cup of matcha tea before meditating as it helped them to be more mindful. Not surprising at all, since Matcha is a powerful drink, loaded with all the goodness of nature you can imagine. I started drinking matcha two months ago when Tea Trunk sent me a sample. As you are aware, I have been practising Vipassana for many years and have been strongly advocating meditation for the benefit of mental health. Also read: Why Mental Health Counselling is Important

But sometimes meditating is as tough as running a marathon. The mind refuses to calm down and no matter how long I sit on the mat, I am just unable to calm down. I call such days ‘drunk mind’. That’s where drinking a small cup of matcha tea proved to be a game-changer for me.

This powerful drink not only calmed my mind, but it also provided a weird serene feeling which allowed me to sink deeper into my inner world. It sounds strange, I know but imagine being tipsy, alert and relaxed, all at the same time. Now, since the past 60 days, my meditation practice is stronger and more stable and I feel better than usual. You can read about the benefits of matcha tea and purchase the product here. Also read: Is Your Diet Affecting Your Mental Health?

Also, chamomile tea. Beautiful, delicious and relaxing chamomile has become my favourite before bed beverage. Just one cup and I slip into a deep slumber, so much better than drinking a glass of water which I used to do. The chamomile tea from Tea Trunk is pretty fantastic and you can shop the products as they have so much variety. And the packaging is super cute! Also read: 5 Practical Ways To Look After Your Mental Health

So I strongly recommend that you give matcha a shot! Checkout this video to know how to prepare a perfect cup!

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Health & Fitness

Lentil and Mushroom Shepherd’s Pie

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DIRECTIONS

Preheat the oven to 400 degrees F and lightly oil a 9-x-13-inch baking dish.

In a 2-quart pot, bring the vegetable stock and lentils to a boil over high heat. Reduce the heat to medium low, cover, and cook until the lentils are tender but not falling apart, about 20 to 25 minutes. Drain the lentils and reserve the stock. Measure the stock and add water, if needed, to make a 1/2 cup.

While the lentils are cooking, place the parsnips in a second large pot and cover with water by an inch. Bring to a boil over high heat, then reduce the heat to medium and cook until the parsnips are tender when pierced, about 10 minutes. Drain, then place the parsnips in a food processor. Purée until smooth, scraping down the sides as needed. Add the nondairy milk, 1 tablespoon avocado oil, and 1 teaspoon salt, and purée to mix.

In a large skillet, warm the remaining avocado oil over medium-high heat. Add the onion and cook until it begins to sizzle, about two minutes. Reduce the heat to medium, and add the mushrooms, carrots, and remaining salt. Cook, stirring occasionally, until the mushrooms are shrunken and browned and other veggies are tender, about 15 minutes.

Add the thyme, sage, pepper, flour, and tomato paste. Stir until combined, then add the reserved stock from the lentils and bring to a low boil. Cook for about two minutes, then turn off the heat. Stir in the peas and cooked lentils, then scrape the mixture into the baking dish and smooth the top.

Spread the parsnip purée over the lentil mixture. Sprinkle with the paprika.

Bake until lightly browned and bubbling, about 35 minutes. Let stand for 10 minutes before serving.

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