Integritus Prime

Recently I was in South Africa for work. I was invited to facilitate a 3-day gathering that was ambitious in what it set out to do, in terms of community building, reflection and co-creation of the future. One of the guidelines I gave my client was the following: I have food sensitivities and allergies: if you ensure my food needs are correctly handled, I will be able to deliver my best work.

In the majority of cases, clients don’t prioritize my food needs, and neither do venue staff, and I end up getting food poisoning. Because this event was far from where I am based and a multiple-day commitment, I could not simply make my own meals, so I made a point to underscore this request.

Brilliantly, the logistics person on the ground took my instructions to heart and ensured that my every need was met. Not only did I eat only vegan and gluten-free fare, she took me out to the local store and ensured I had extra snacks and my request for low salt and low oil with no refined sugar was also met. Basically, for my entire time at the resort, I ate the kind of foods I usually cook and share through our recipe books.

Given that my diet was taken care of, I could concentrate on my work without any distractions. This is how I managed to achieve four 16-hour days and help my client achieve more than we set out to do, while also drafting my report before I started my return journey:

1. Antioxidants and brain food in the mornings: I would be up at 4am (thanks to the time zone differences and general wonkiness, despite grounding through bare feet on the grass and getting some sun), and work for an hour, then snack on blueberries, cherries and a little vegan chocolate. These are great stress reducers and providers of nutrients. Blueberries in particular are known to enhance cognitive abilities. A few hours later, I would have a full breakfast of a little cornflakes with almond milk, and mushrooms, spinach, avocado, tomato, beans and/or a multigrain rice cake, and then begin facilitation.
2. Protein for lunch: I found tofu at the supermarket and my logistics hero gave it to the chefs with my instructions: low or no oil, spices and herbs are great, no refined carbs, and lots of veggies please. The chefs delivered and I was well fed and alert during the afternoons – no slump. I had grilled or curried tofu with a side salad, and lots of vegetables.
3. Light evening meals: I asked for a little rice or pasta and some vegetables in the evenings – the carbs would help me sleep, and the veggies would be nice and light, since I’d already had my protein at lunch. It worked wonders.
4. Conscious snacking: My first snack was fresh and dried fruits, and some almonds. Consequently, I snacked once or twice a day either on fruit the resort provided, or on bliss balls I acquired at Sydney airport that were made of cashews, dates, and a few other ingredients – very similar to the bliss balls I make. I had also brought nuts with me and some lentil snacks. No refined sugars and almost no processed ingredients. Aside from green tea on Day 3, I stuck to herbal teas: hibiscus, mint, and rooibos, with tons of water throughout the day, as well as sparkling water in the evenings.

Diet really is the key to our wellbeing, and when we combine it with exercise (I missed my Zumba but was on my feet for 8 hours or more a day, so I went easy in this department), we can achieve our goals. Share with me how well you know your body and how you use your diet to optimize your productivity and achievements.