In a recent Group discussion at the Monastery, the point was made that we are as much controlled by ego if we cannot eat any sugar as if we cannot stop eating sugar. What we are going for is freedom.
The practice question for me, then, is evolving from "What do I want to eat?" to "How do I want to eat in this moment?" (And the "I" in these sentences is not referring to an ego identity, but the human attuned with life.) The "how" question points to the entire process -- food choices, state of mind, awareness of bodily reactions, and pace and the whole process of eating. In my experience, bringing such rapt attention and expanded awareness to the "how" of any activity, especially eating, leads to deep appreciation and gratitude.
Below is a simple and delicious recipe we have been enjoying this spring at the Monastery.
6 cups apples, peeled and quartered
3/4 cups water
1 tsp. cinnamon
2 tsp. lemon juice
A pinch of salt
1. Put the apples in a saucepan with water, bring to a boil, cover, and steam apples until very tender.
2. Add remaining ingredients and mash with potato masher. Add more water as necessary to make it a sauce. Chill.