Food as a Blessing, Cooking as a Meditation.... Topic

Clochette2 01/06/12
My husband and son gave me a four hour cooking class as a gift and I recently (finally) got around to taking the class. It was based on Indian Ayurvedic Principles (vegetarian, though I am flexitarian). The teacher was a wonderful warm person and the food was great but the take home lesson was more important. We started the class with a short meditation and then an exercise to engage the senses. The teacher emphasized the need to come to the preparation of food calm and centered so that all of the senses are engaged and we can appreciate the food for the blessing it is in terms of nourishment for our bodies but also in how it connects us to the rest of life and reminds us of our connection to the earth. I found that being aware of that really helps me to be more mindful as I prepare food and as I eat it-so I feel more satisfied. I know this might be a little too California for some folks! Let me know what you think.

Dietitian 01/06/12 replied to Clochette2
I would LOVE to take such a cooking class. Now that is a mindful approach to eating! Love it. Thanks for sharing.
Kathy

Febrown 01/07/12
What a lovely gift! Eatin mindfully whether on the West Coast or the East Coast is something we should all be striving for.

Indian cooking intrigues me. It is so healthy to both body and soul.

Are you getting a spice box? The name of which eludes me. I know most if not all Indian brides get one. They are amazing.

Your recipes must be very vegtable based but high in flavor.

Enjoy it! That from a New England girl-Fran

Dietitian 01/09/12
Oh, and feel free to share any recipes with us! :) Kathy

Clochette2 02/16/12
Sorry that it took me so long to get around to posting this recipe from the Indian cooking class I took:

Ingredients:
2 tblspn. Olive oil/ Ghee
1 tspn cumin seeds
1 medium diced yellow onion
2 cloves garlic, chopped fine
1 tspn. salt
2 medium sweet potatoes peeled and cut in ½ inch cubes
1 jalapeño pepper minced, (adjust to suit your taste)
1 tblspn fresh ginger minced
1 tspn ground coriander and 1 tblspn MTR Rasam powder (optional)
½ tspn. Turmeric
1 14 oz. can full fat coconut milk
1 bunch of swiss chard/ collard greens (about 4 cups loose), chopped coarsely
¼ c. cilantro
Squeeze of lime, for garnish

To prepare:
In a large saucepan, warm the oil/ghee over medium heat, add cumin seeds and once they start to dance in the oil, add the onion. Cook and stir for about 5 minutes. Add garlic, pepper, turmeric, ginger, salt and the sweet potato, sauté for 3 minutes. Add ground coriander and MTR Rasam powder (optional) and sauté for another minute or two until sweet potato is half cooked.
After 5 minutes or once sweet potatoes get tender, add 1 cup of water, and a bit more salt. Add the chard, and continue cooking for 8-10 minutes or until the chard is also tender. Add the coconut milk, bring everything to a quick boil, and then reduce to a simmer, covered.
Thin the stew with water if stew seems too thick. Garnish with finely chopped cilantro. Spoon over rice, quinoa, or other cooked grain of your choice.

In the spirit of cooking lighter, I use the light coconut milk and less oil. You could also use half light coconut milk and half coconut water. I have made this with winter squash instead of sweet potato as well. You can use either kale, collards or chard for the greens.
Enjoy!

Clochette2 02/16/12
I should also mention that I like to add Garam Masala spice to this recipe after cooking. I'll post the instructions for making your own. It makes your house smell heavenly.
I have finally learned to properly cook quinoa and have been eating it every day!

Clochette2 02/16/12
Here is the recipe for making your own Garam Masala (but it is pretty widely available already made and ground. Toasting the spices makes your house smell so good.

Garam Masala ( Spice mixture)
Many Indian recipes use this spice mix which can be stored for up to 3- months in an airtight container.

Ingredients:
1 cinnamon stick
2 bay leaves
1/4th cup cumin seeds
1/3rd cup coriander seeds
1 tablespoon cardamom pods
1tablespoon black peppercorns,
2 teaspoon whole cloves,
1 whole dried chilie
1/8th teaspoon ground mace

Toast over medium heat the cinnamon stick, bay leaves, coriander seeds, cumin seeds cardamom pods, black peppercorns, whole cloves, dried chilies together in a frying pan or heavy skillet stirring constantly for 4-5 minutes or until the cumin turns light brown. Put into a spice grinder and grind to a powder. Mix in the mace and store in air tight container

Dietitian 02/17/12
Wonderful - thanks so much. I look forward to trying these recipes.

Food as a Blessing, Cooking as a Meditation....