I often look down at my plate or bowl at the beginning of a meal and think, "I bet we are among the best fed people on the planet." The array of fresh, organic food that we serve here evokes a deep sense of love, appreciation, and gratitude. It's not that we eat fancy food, it's that we eat good food. To me, good food is simple, healthy, and prepared and served with love and care. Perhaps the loveliest quality of the food at the Monastery is the generosity with which it is imbued.
- It is purchased with the generous donations of people who love and support practice.
- It is received by people who generously devote their lives to practice.
- It is supplied by generous gardeners and grocers who genuinely love the miracle of food.
- And we couldn't overlook the generosity of the earth itself!
After reading the blogs from the recent trip to Africa, it's easy to project that the children and adults who are a part of Living Compassion in Kantolomba feel the same way -- deeply grateful for the good food that is offered daily by the generosity of so many.
Below is one of those simple-yet-marvelous recipes that evoke such gratitude.
Gassho,
Rebecca
Sweet Potato and Kale
3-inch piece fresh ginger, peeled
2 lbs Kale, stemmed and chopped
1 Tbs. canola oil
4 sweet potatoes, peeled and diced
1 tsp. salt
Steam the kale for about 5-8 minutes. Do not overcook. It should be tender but not mushy.
In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from water.
Grate and sauté ginger in oil for 30 seconds. Add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes. Serve warm.
Serves 8