Keeping the mindfulness in mindful cooking

I have lots to send along to you this time, but first, a warm welcome to Jana Verboom who is joining us from Leersum, The Netherlands---a new country for us. This means you are reading this email along with cooks in TEN countries: USA, Germany, Japan, Ireland, Canada, Argentina, Singapore, Australia, Sweden and the Netherlands. Good food really brings people together!

Getting to know Jana, I felt like I was looking in a mirror: she writes a food column for a Dutch Buddhist newsletter, posting recipes every two weeks and raising awareness of the connections between food choices and the well-being of the Earth . Of course I had to look at her newsletter. I know a few words in Dutch (it's my family heritage) but I'm not up to reading a whole sentence. My computer offered to provide an English translation, but it turns out that computer-generated translations are not sensitive to the nuances of language; I could make sense of what I read, but...I had to smile ;-) Here is Jana's recipe page----I don't know if it will come up for you in Dutch or garbled English----but I think in either case you will enjoy the upbeat feeling and Jana's photo. She promises to send recipes to us in human-generated English!
http://boeddhistischdagblad.nl/beter-proef/

Here is the last of our Winter Potluck recipes...I think. If I missed someone's recipe, please let me know. This is how Susan made those wonderful baked beans:
Boston Baked Beans

Jan in Portland sent an article on an issue that was new to me---pointing out that drought-stricken California is essentially shipping water overseas. The article is called, "Meat Makes the Planet Thirsty" ---it's worth a look:
http://www.nytimes.com/2014/03/08/opinion/meat-makes-the-planet-thirsty....

Last week I asked Annie Mahon's question --- whether cooking is a chore---and received several thoughtful responses.

Alison in New Hampshire told me eating is always enjoyable and cooking is all of a piece with the eating. She thinks of her food preparation time as "ME time...a time of sensual interaction with food...and nobody is allowed to interfere". She sees it as part of her meditation and referred to the "joyful taste" (!) of her food. She suggests that cooking is "just a normal and necessary part of nurturing yourself and those you love." However it can feel like a chore if you are "stuck in a rut" and she suggests a way out: "approaching the task as if you are doing it for the very first time — or maybe for the last time." [I tried this---imagining I was chopping my last onion---and it did indeed wake me up right away----Eve]

Margaret here in Portland recalled the eloquent words of the Native American visitors at our last potluck, who described the ceremonies and prayers, reverence and gratitude, that were part of the traditional hunt:
"Re Annie Mahon's book: I believe we should be as mindful about our cooking as the Native Americans were about killing their game for food."

Cindy in Portland says:
"Cooking starts with a menu plan of 5 days.It's exciting for me to sit down and take the time to look through my treasured vegan cookbooks for new recipes.The abundance never ends! I like to shop for fresh organic vegetables,fruit,nuts,beans,grains, which makes me happy to know I am also participating in doing the right thing for Our Mother Earth, in helping protect her.

The chore begins when I have to carry groceries inside and put them away; I focus on the beauty of the vegetables and fresh foods and remember that I will be preparing and eating it.I like to be inspired by food and "play" with new foods and pairings. Sometimes what I planned becomes an entirely different dish.I am very thankful that I love to cook- I have control over ingredients and make mindful choices.

When I prepare foods, it's fun to wear aprons, listen to background music, and enjoy myself.No chaos in the kitchen! I like to start prepping early, so I am not rushed.I can take my time if I choose.The end result makes me feel accomplished. It's healthy,and tasty delicious :) ! It's all a reward for invested time. "

My own thoughts on the matter: cooking is only a chore if I'm tired, so I try to get some part of the supper done early in the day or even the night before. I try to have some kind of hearty salad and/or a pot of soup in the fridge all the time, ready for lunch or the start of a supper. I keep cooked rice and beans in little boxes in the freezer, easy to take out and thaw when needed. I always have tortillas on hand so we can fall back on burritos if I'm running late and want something quick.

Like Cindy, I plan for the week, shop once, and know I have whatever I need for my chosen recipes. Like Alison, I find cooking is a feast for the senses. I love the colors, the sound and feel of chopping crunchy things, the fragrance that fills the kitchen, and the anticipation of those "joyful tastes". Like Margaret, I remind myself that the plants that feed me have a life story of their own, and I am grateful that they have come to me. This is especially clear to me with the plants I grow in my own garden. I am already nurturing snap peas in my raised bed and enjoying the long anticipation!

Does anyone else have thoughts about all this? Is cooking a chore for you? Have you found ways around that? How do you keep the mindfulness in mindful cooking?

Happy cooking,
Eve