As Yom Kippur approaches, those who fast benefit from a nourishing seudat hamafseket (pre-fast meal). It is important to choose the right foods to help sustain energy and stay hydrated. The day before Yom Kippur 23 should prioritise fiber-rich and complex carbohydrates like quinoa, sweet potatoes, and whole grains to provide long-lasting energy and stay full. Additionally, it is important to incorporate foods which retain water or provide hydration. This could include leafy greens, tofu, butter beans, watermelon, bananas, and chia seeds. Making choices like these can help prevent feeling fatigued and dehydrated.
A simple, balanced pre-fast meal could include baked sweet potatoes, a quinoa salad with tofu and chopped vegetables, sautéed leafy greens such as spinach or kale, and slices of watermelon for its natural sugars and high-water content. Other yummy combinations include brown rice with tofu or lentil stew, steamed broccoli, and a banana or orange for addition hydration. Alternatively, a whole grain pasta salad with chickpeas, cucumbers, cherry tomatoes, and olive oil can also be a great option.
G’mar Chatima Tova