The inclusion of mint, basil and parsley in this recipe is super refreshing and uplifting on the taste buds which means it can also help in overcoming bouts of brain fog, especially during early or night shifts.
Now when we walk into most staff lunchrooms, we often see cakes, cookies and lollies spread across multiple tables (I know they’re there as I’ve been in many a shift working lunchroom over the years …LOL), but wouldn’t it be nice to see something healthy feature on those tables instead?
Imagine if everyone made a delicious plant-based dish and brought it into share for something different (as opposed to those other things we just mentioned), the lunchroom would immediately turn into a tapas-style restaurant… even though you’re actually at work!
Do you tend to eat the same type of meals over and over again? Maybe you’ve got a close relationship going on with your breakfast cereal?!!
Well I’d like to inspire you to live on the edge a little … and add some colour and variety to your plate (or bowl!)
When we eat a more diversified diet, particularly one that is rich in plant-based foods, it helps to feed the trillions of microscopic bugs in the digestive tract.
Now these microscopic bugs (which comprise of bacteria, fungi, protozoa and viruses – yes you read that correctly, even viruses), they don’t just hang out in your belly, doing nothing.
They are responsible for producing important neurotransmitters such as gamma-aminobutyric acid, or GABA, for short. GABA is an inhibitory neurotransmitter which helps to calm the nervous system, needed to facilitate sleep.
They also produce serotonin, a neurotransmitter which is the pre-cursor to the sleep-regulating hormone, melatonin.