It’s strange how time flies here—or at least feels like it does. Before you know it, it’s fall and winter in other parts of the world, while in Singapore it’s the same heat and humidity, year after year. I’ve been in one of those familiar ruts lately, much like the weather itself. Post green-smoothie and Diwali sweet coma, you could say. Or maybe I’ll just blame it on season-less Singapore.
After all the sugar and fried indulgences of Diwali, I briefly considered doing a full “cleanse.” I even bought the 21-day cleanse from Simple Green Smoothies along with two friends, and we created our own little community—sharing recipes and daily wins and struggles. But somewhere along the way, I realized that 100% cleanses, where you drastically restrict calories or live on a very narrow diet for a week or two, just aren’t for me. Any plan that involves deprivation usually leads to cravings later. My two fellow cleansers started the program and reported feeling low on energy during the first week, which further confirmed my hesitation.
I’ve always believed that a good diet is one where you eat well, eat right, and feel energetic—first thing in the morning and even at the end of the day. If a diet leaves you feeling like a ton of bricks, desperate to curl up and sleep, it’s probably not the right one for you. Of course, if you’ve been living on highly processed foods, sugar, and caffeine, the first few days of cutting back can be the hardest. Those withdrawal symptoms may last a day or two. But once you move past that phase, you should ideally experience a steady, sustained spike in energy—without starving yourself.
So here’s what I’ve been trying to do over the past few weeks:
Eat salads, soups, juices, fruits, greens, smoothies, whole grains, fermented foods, nuts, and seeds—foods that are easy for the body to digest. When the body doesn’t have to expend too much energy digesting heavy foods, that energy can be redirected to other vital functions. That’s what truly makes you feel more energized.
Eat small, regular meals. Even if that means eating every two hours, do it because you want to and because you’re genuinely hungry—not because a schedule tells you to.
And most importantly, be mindful of what and when you eat. When you’re conscious and present with your food choices, overeating becomes almost impossible. You naturally eat only what your body actually needs.
With that mindset, a few of us started a WhatsApp group to share salad recipes. Smoothies for breakfast, salads for lunch or dinner, and then a regular home-cooked meal—rotis, brown rice, or anything fresh, unprocessed, and homemade. Add a solid 30-minute workout at least four times a week, and you’ll really start to notice that energy spike. Try it and see for yourself.
This salad is a favorite of a long-time family friend. I call it the “Everything” Salad because it truly has a little bit of everything. And that’s exactly what makes it filling enough to carry you through lunch or dinner. Thank you, Suja, for contributing this recipe to the Snappy Salads series.
Ingredients
- 1 Lebanese cucumber, chopped
- 1 red bell pepper, chopped
- 1½ cups spinach and rocket (arugula) mix
- 1 bunch baby asparagus
(Microwave for a few minutes; they should remain crunchy) - ½ avocado, diced
- 12–15 roasted almonds, crushed
(Roast in the microwave for about 5 minutes) - A handful of pitted black or green olives
- ½ cup boiled chickpeas
- 2 tbsp chopped fresh basil
- 1 tbsp fresh rosemary
- Optional: mung (green gram) or alfalfa sprouts
Dressing
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- Freshly ground black pepper, to taste
Add the dressing to the salad and toss well. And just like that, a wholesome, nourishing salad is ready to crunch away.
