Each morning at the beginning of the cooking period at the Monastery we read aloud the kitchen policies and procedures as a way to bring consciousness to working together in the kitchen. The policy I enjoy practicing the most is "Do not leave nuts or seeds toasting unattended, even for a moment." Besides the fact that toasting seeds or nuts is a very enjoyable task, it is a great opportunity to practice pure attention. No multi-tasking, no rushing over to wash a dish or two, just focused attention on the aroma, the warmth, and the sight of seeds or nuts browning in the skillet.
It is a policy that can be applied to all areas of practice: "Do not leave your driving unattended, even for a moment." "Do not leave the person you are listening to unattended, even for a moment." Ultimately, it's great practice for never leaving oneself unattended, even for a moment.
Here is a recipe containing toasted nuts -- enjoy!
Gassho,
Rebecca
Chef’s Salad
1 lb lettuce (prepped)
2 eggs, chopped
2 avocados, diced
¼ cup almonds, toasted and chopped
6 oz. feta, crumbled
1 small beet, peeled and grated (4 oz.)
1/2 can garbanzos, drained and rinsed
1/2 can kidney beans, drained and rinsed
1/2 bag Quorn “Chicken” tenders
Serves 8
Prepare the lettuce by washing and cutting into small pieces.
Eggs and avocados should be chopped very small.
Prepare the “chicken” by sautéing the pieces in a cast iron skillet (lightly sprayed with oil) until they are slightly browned.
Toss everything together.