Ever notice how challenging it is to be really present throughout a meal? It seems conditioned mind yammers most loudly when the senses are delighted -- when wonderful smells, tastes, and sights are before us. Yet, it's easy to project that the food we eat appreciates it when we give it our full attention. It is offering us nourishment and pleasure with its whole being. It certainly deserves to be paid with attention! Next time you sit down for a meal or snack (and yes, sitting down is an important variable), see what it's like to honor the food by giving it 100% attention. We may be surprised by what we receive in the process.
Here is a recipe that warrants riveted attention! It is adapted from Gwyneth Paltrow's book, It's All Good.
Gassho,
Rebecca
"Chicken" Soup with Kale and Carrots
1 pkg Quorn tenders, sautéed and chopped
1 celery stalk
1 large leek, thoroughly washed and chopped
2 large carrots, peeled and chopped
1 cup onion, chopped
1 bay leaf
1 t thyme
¼ t pepper
1 t salt
1 bunch kale, leaves stripped off and chopped
8 cups water
2T veggie broth powder
Combine tenders, celery, leeks, carrots, onion, bay leaf, thyme, salt, and pepper with 8 cups water and 2T broth powder.
Bring to a boil. Lower heat, add, kale, and simmer for 20 minutes.
Makes 12 cups. Serves 8.