and a tip for taking care of digestion during the holidays and beyond
Before I get to the recipe below, there’s one little nutrition tip I want to share today that just about every one of us can use, especially during the holiday season. It’s simple – but can go a long way in terms of improving negative digestion symptoms, in addition to energy, having a steady appetite, clear skin, and focused thinking.
It’s that we should leave out habitually grazing or snacking throughout the day.
When we’re in a pattern of habitual grazing all day, or feeling constantly hungry or snacky, it’s often because we haven’t eaten enough at a previous meal. Or we’re eating for emotional comfort, or simply skipped a previous meal altogether. Or we’re doing those holiday gatherings that involve no real meal but constant “finger foods.”
In any of these cases, eating when the last meal hasn’t fully digested can put the body in a stressed state and leave us with indigestion, bloating, fluctuating energy levels, and a whole host of other symptoms. When we snack on the go or while distracted during our busy days, the same uncomfortable symptoms often occur.
But what about for athletes? I know many of you, like me, move your body a lot and need more food to be getting enough for your needs.
As endurance athletes doing daily workouts or training for an event, having a snack or two during the day is reasonable. But we should not feel constantly hungry, or hungry every hour or two.
Eating again before the last meal has finished digesting puts a lot of stress on the digestive system and it can’t do either job of processing the new food or assimilating the last meal effectively. This goes for everyone, regardless of whether you notice negative symptoms or not.
Aim to have snacks about four to six hours after your last meal has been eaten, and two to three hours before your next meal. This is the length of time it takes to fully digest your meals. For a person that is active less than an hour per day, three meals is usually plenty. For those who are more active, an eating schedule with a snack built in to get enough food might look like having breakfast at 7am, lunch between 11-12:00 pm, a snack around 3-4pm, and dinner between 6-7pm.
Do you feel worse when you constantly snack or graze throughout the day? I know I do. Try cutting all snacks or sticking to the above schedule for a week or two, and see how much better you feel.
Now, for something nourishing to eat during your actual meals. At least during one holiday of every year while growing up, there was my mom’s Broccoli Rice Casserole, which we all craved. Likely a holiday meal because it involved ingredients we didn’t eat any other time of the year (processed cheez whiz and instant rice), I have no idea when the tradition began, or when/if it ended, but we all enjoyed it.
Several years in to a dairy-free lifestyle, I tried upgrading the recipe to be based around whole foods and be dairy-free as a final project for one of my grad school cooking labs. Like most vegan / dairy-free recipes trying to mimic a cheesy taste, the result I got was trying too hard to stimulate all the taste buds with the nutritional yeast, miso, garlic, etc. combination of flavors, and I never really landed on a finished recipe that I wanted to remake year after year.
Then I stumbled upon the flavor/spice combination below while having a little creative session in the kitchen earlier this year. Without intending to, the result ended up being exactly what I was going for in the failed recipe revamp. And here we have it! A whole foods remake of the Broccoli Rice Casserole I loved from youth.
Broccoli Rice Bake
This is a far cry from, yet extremely reminiscent of the cheezy Broccoli Rice Casserole I grew up eating around the holidays. The combination of the spices, tahini and coconut milk seem like they’d yield a curry rice bake – but the result is actually far more subtle and more in line with the cheez whiz, instant rice, and cream of mushroom soup combination of childhood. It’s creamy, comforting, and a perfect addition to either a holiday or an everyday winter’s meal.
Prep: 4-8 hours soaking (optional but recommended) | Cook: 1.25-1.5 hours | Serves: about 4
3 ½ cups (320 gr) chopped broccoli
1 cup (185 gr) brown rice (soaked for at least 4 hrs)
1 tsp. salt
¼ tsp. ground fenugreek seed
¼ tsp. ground fennel seed
1 ½ tsp. grounding masala spice blend or curry powder
2 tsp. minced fresh ginger root
3 Tbs. (45 gr) tahini
1 cup (240 ml) coconut milk*
2 1/2 cups (600 ml) water
- Preheat the oven to 350°F (180°C ).
- Spread the broccoli out in a 9×9″ baking dish along with the soaked (and drained) rice. Set aside.
- Stir together the spices, fresh minced ginger, salt, and tahini into the coconut milk and water. Pour over the vegetables and rice and mix. Then spread the mixture evenly, making sure that the broccoli and rice are submerged in the liquid. Cover with kitchen foil and bake for 45 minutes.
- Now discard the foil and increase the oven temperature to 430°F (220°C). Bake for a further 25-30 minutes, or until the broccoli and rice are cooked and the sauce starts to form a slight crust around the edges of the pan. It might look a bit softer than steamed rice consistency at this point, but will set up after removing from the oven.
- Let cool for about 10 minutes out of the oven before serving as a side dish.
Notes: Use canned coconut milk, the type used for cooking. Either lite or full-fat can be used but full-fat is preferred, and will result in a creamier texture and richer flavor.
I’ve tested this a couple times in a larger, flatter 13×9″ baking pan. It still works, but the rice really benefits from a smaller, deeper pan so it can fully immerse and steam-bake, rather than dry out without fully cooking.