Resting and eating go together like two peas in a pod. You want to nourish your mind, body and soul.

Stay tuned into your hunger cues!

After a few hours of inspiring reading and listening or maybe doing almost nothing, you get hungry. The perfect moment to mix together chickpeas, flaxseed, herbs and spices, lemon juice and some rolled oats. Put a spoonful of the mix in your hands and roll it into a small ball. Wet your hands with water to make the rolling easy. Fry the balls on all sides and serve them with a salad made of whatever vegetables you find in your fridge. Think carrot, cabbage, little gem, beetroot, endive, crispy, pan-roasted broccoli or even brussel sprouts.

Brussel sprouts

Talking about brussel sprouts: These miniature health bombs make a perfect carpaccio. Slice them very thinly. Spread them on a plate, sprinkle with a vinaigrette dressing made with lemon juice and other acids such as balsamic vinegar. Let them rest for half an hour or so. The acids will ‘cook’ the brussels sprouts.

Voilà: that’s your falafel fattoush lunch:

Falafel recipe

• jar of ready to eat chickpeas, drained
• 2 tablespoons of ground flaxseed
• 1 garlic clove, finely chopped
• salt, pepper
• spices such as paprika, cumin, nutmeg and/or
• a teaspoon of harissa
• parsley
• lemon juice
• olive oil
• a splash of water

Put all of the above in a food processor and mix until you get a smooth paste. Transfer to a bowl. Stir in oats. Add more water or oats until you get the right dough texture. Form balls and fry them in oil until they are golden all over, about 8 minutes.