It took a few days to get this post together, as I only make up batches once a week, and seeing as a live in a building with shared communal cooking facilities, the rest of the time my ingredients live in a few bags like this:
And on batch assembly day, I choose a time when the dining area is not too busy and take over a table. Here’s a snap of the area just after making a batch today:
As you can see it has been arranged for the photo, and things to note are:
- Mortar and pestle for grinding up pills.
- Scissors for cutting gel caps in half
- Mini digital scales for making me look like Walter White cooking up an illicit product
- cocoa and flavourings are if I want to change it up on the day. Shown here for dramatic effect
- Tall containers hold 1.8 litres of soylent. I weigh the powders into each container and seal it till the day before. I then fill it up with water, give it a shake, add the oils (I measure them on the day), and top it up to the brim with water, shake again and chill overnight.
Here’s one shortly before my last meal is blended:
And the “daily battle station” shortly before being packed away