Achieving lucid dreaming is not just about following the techniques and guides. It’s also about getting the proper nutrition and foods in you! Just like a high performance racecar, if you put bad fuel in your body and mind, things just won’t work as good as it should, and this will affect your lucid dreaming abilities. And it’s not enough to just eat clean. It’s important to eat right, and get the proper vitamins to achieve lucidity much faster and easier.
What are the critical vitamins?
Serotonin and melatonin are responsible for regulating your body’s sleep-wake cycle. To have the right amount of these, typtophan and vitamin B6 are critical; vitamin B6 improves melatonin synthesis, and tryptophan is converted to serotonin, and then melatonin in the body.
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While supplements will greatly improve your intake of these to improve your lucid dreaming, (and in some cases are the best bet) where’s the fun in that? As well, taking too much of a vitamin in an attempt to make lucid dreaming better may cause some side effects. So it’d be much more pleasant to create delicious dishes that will be both yummy, healthy, and still lucid dreaming inducing! And then, that’s when you can take supplements to add to that if you feel like you still need to.
What foods are vitamin B6 and tryptophan rich?
To get vitamin B6, you need to eat foods like the ff:
1. Pork
2. Poultry
3. fish
4. bread
5. whole cereals – such as oatmeal, wheat germ and brown rice
6. eggs
7. vegetables
8. soya beans
9. peanuts
10. milk
11. potatoes
12. some fortified breakfast cereals
To get tryptophan, you need to eat foods such as:
1. chicken
2. soybeans
3. turkey
4. tuna
5. venison
6. lamb
7. salmon
8. halibut
9. shrimp
10. cod
11. kidney beans
12. pumpkin seeds
13. tofu
14. cheese
15. soy sauce
All of these foods are best consumed at night for your evening meal.
Recipe Ideas
Recipe 1: Chicken with Paprika and Kidney Beans
Ingredients:
- 1 cup plain yogurt
- 1/3 cup tomato sauce
- 1/4 cup olive oil
- 3 boneless, whole chicken breasts, with skin
- Salt and freshly ground black pepper
- 1 onion, diced
- 4 cloves garlic, creamed to a paste with Kosher salt
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 tablespoons sherry vinegar
- Pinch of cayenne pepper
- 2 cups cooked red kidney beans
Directions
Preheat oven to 400 degrees F. Combine the yogurt and tomato sauce in a small bowl and set aside. Heat the oil in a large skillet. Season the chicken all over with salt and pepper. Saute chicken, skin-side down first, until golden brown, about 2 minutes per side. Transfer chicken to a casserole, and cover to keep warm.
In the same skillet, saute the onion until soft and clear, about 3 to 5 minutes, then add the garlic paste and the sugar, stir until dissolved. Stir in the paprika, vinegar, and cayenne. Add the yogurt-tomato sauce, and kidney beans. Bring mixture to a boil, then spoon over the chicken.
Transfer casserole to oven and bake about 15 minutes. Serve hot.
Recipe 2: Recipe 2: Steamed fish with salted soy beans and glass noodles
Ingredients
- 700 g whole fish, cleaned (carp, barramundi or silver perch)
- pinch of salt
- 1 cup soaked glass noodles
- 4 cm ginger, julienne
- 4 spring onions, shredded
- 2 tbsp peanut oil
- 2 coriander sprigs, to garnish
Sauce
- 1 tbsp sugar
- ½ tbsp salted soybeans
- 1 long red chilli, sliced
- 2 tbsp Chinese cooking wine
- 3 tbsp light soy sauce
- 1 tbsp sesame oil
Directions:
Using a knife, make 3 long diagonal incisions into the thickest parts of both sides of the fish. Rub salt into the flesh. Transfer to a heatproof platter.
Meanwhile, to make the sauce, in a small bowl combine the sugar, soybeans, chilli, cooking wine, soy sauce and sesame oil. Stir until the sugar dissolves.
Top the fish with the glass noodles and ginger. Drizzle over the sauce.
Quarter-fill a wok with water. Bring to a rapid boil. Steam the fish over high heat for 10-15 minutes or until cooked.
Scatter the spring onions and chilli over the cooked fish. In a small pan, heat the peanut oil until smoking hot. Pour the oil over the fish and garnish with coriander to serve.
Recipe 3: Pork chops and Squash with Pumpkin Seed Vinaigrette
Ingredients
- 2 tablespoons shelled pumpkin seeds (pepitas)
- 3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1" wedges
- 5 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 4 1"-thick bone-in pork chops
- 1/2 small garlic clove, finely grated
- 3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
- 2 tablespoons (or more) fresh lime juice
Directions
Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
Recipe 4: Garlic and Herb Roast Lamb on Boulangre Potatoes
Ingredients
- 2kg leg of lamb
- 4 garlic cloves, sliced
- few rosemary sprigs
- few thyme sprigs
- 2kg large potatoes, such as King Edwards
- 2 onions, thinly sliced
- 600ml chicken stock
- 50g butter
Directions
Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, or scatter with thyme. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil.
Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs.
Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
Enjoy these dishes and lucid dream away!
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