Restoring balance through energy-boosting cuisine

Energy-boosting cuisine is first and foremost a question of balance. Emilie Félix explains how much energy we can consume in comparison to how much we will need to expend, for example, during digestion.

All of us pass through phases that differ by factors such as age or stress level. We must learn to listen to ourselves at each stage as we alternate between phases of invigoration and calm. In our everyday lives, this translates into two key points: going to the market as much as we can to source natural, local, wild produce; and cooking a little each day.

Short on time? Opt for the batch cooking method and prepare all your food for the week each Sunday, for instance. To make sure your food is as fresh as can be, you can also peel and chop your vegetables ahead of time, then cook them just before eating.

The universal laws of healthy eating

The idea here is not to impose bans or constraints, but rather to make the right choices for a healthy diet. Here are five such choices that can help you find your balance.

1 : Source your products and your raw ingredients (favouring organic and biodynamic products).

2 : Take time to consider storage (as fresh produce should be kept in its natural environment for as long as possible).

3 : Process ingredients with care, being mindful of how best to cut and cook them in order to preserve their nutrients (no frying, prefer steaming).

4 : Pay attention to pairings and create a perfect blend of textures, by: varying sources of proteins; opting for lipids like first cold-pressed, virgin oils, and oilseeds; and consuming carbohydrates, fruits, vegetables and honey).

5 : Focus on savouring your food (by noticing how you eat, how long you take, the other people at the table and the surroundings). Turn off screens during mealtimes, and make sure to drink water before and after eating.

Why eat seasonal produce?

“Nature does things right by giving us what we need each season. In autumn, for example, we should stock up on ingredients that keep us grounded, such as root vegetables. Figs and grapes are also fully ripe by then and these help protect the lungs, the organ that is most vulnerable at this time of year. At The Purist, seasonal products are a must in our cuisine. The menus change regularly, making it easy to enjoy diverse and balanced meals.” explains Emilie Félix.