What To Eat During Fasting

Lent falls in the winter-spring period when the body lacks vitamins and finds it difficult to adapt to constant weather fluctuations.

What to eat during Lent?

During fasting, you should eat a balanced diet of a variety of foods to provide your body with useful nutrients and vitamins.

As you know, during Lent, you cannot eat meat, fish, dairy products, eggs, white bread, and derivatives of these products: mayonnaise, sweets, butter, cheese, chocolate, candy, and alcohol. After giving up these foods, our body is acutely aware of the lack of certain nutrients. To avoid this, you need to add a number of essential foods to your lean menu.

Cow milk can be replaced with soy milk.

Products made from soybeans contain B12 and vitamin E. In addition to milk, these beans are used to make kefir and tofu cheese, which can be consumed during fasting. This vitamin can also be found in seaweed in yeast and hops.

The body also lacks protein during fasting. A sufficient amount of it is found in mushrooms, which are comparable in nutritional value to meat. They can be used to make first courses, such as borscht and soups, and added to garnishes and salads.
Beans are high in protein and also contain iron elements, which helps to avoid asthenia and anemia.

Ukrainian cuisine is very rich in dishes made from this product. Beans are a dietary product; 100 grams of beans contain only 2 grams of fat, about 50 grams of carbohydrates, and about 300 calories. You should include peas, lentils, and other legumes in your diet.

Porridge is one of the main dishes of a believer during Lent. They are rich in vitamins and minerals, which we get naturally thanks to modern grain processing technology.

The soluble and insoluble fiber contained in porridge stabilizes metabolic processes in the body, helps cleanse the gastrointestinal tract and blood vessels, and removes cholesterol and bile acids, toxins, and toxins. In addition, the high content of “healthy” carbohydrates makes porridge an excellent source of energy for the body. Despite the fact that porridge should be lean, i.e. cooked or steamed in water, this only enhances its beneficial properties. You can make porridge from any cereal: buckwheat, rice, wheat, millet, pearl barley, and barley. To make porridge more delicious, you can add fruit, jam, honey, mushroom, vegetable, or other sauces.

It is better to replace white bread with bran bread. It is much healthier because it contains vitamins, valuable proteins, and fiber. Thanks to these useful components, it boosts immunity and removes allergens and toxins from the body. This bread protects the body from overweight and gastrointestinal diseases because it contains nicotinic acid.

If you have a sweet tooth and find it difficult to give it up during Lent, we recommend eating nuts, dried fruits, and seeds.

Dried fruit, for example, is a high-calorie treat with a very high carbohydrate content. They improve bowel function and reduce appetite.
Honey contains a large amount of fructose and glucose and a number of vitamins, and has a positive effect on the gastrointestinal tract.

Still, Lent falls in the spring, and vegetables and fruits are already available. They can be boiled or baked. They can be used to make a variety of salads. In addition, vegetables and fruits can always be eaten raw, they are rich in vitamins and are well absorbed by the body. They enrich a person with potassium, magnesium, phosphorus, and iron. They maintain a good appearance, vigor, and health.

It is also very useful to cook fruit drinks and make teas with a variety of medicinal herbs, thus increasing the body’s immunity and enriching it with useful elements.

Do not forget that you need to break the fast gradually, do not overeat during the holidays, and do not shock your body with fatty and high-calorie foods.

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Written by Bella Adams

I'm a professionally-trained, executive chef with over ten years in Restaurant Culinary and hospitality management. Experienced in specialized diets, including Vegetarian, Vegan, Raw foods, whole food, plant-based, allergy-friendly, farm-to-table, and more. Outside of the kitchen, I write about lifestyle factors that impact well-being.

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