The Buddha taught that mindfulness meditation should include sitting still, walking and also eating. Mindful eating draws substantially on the use of mindfulness meditation and Buddhist Psychology. Mindfulness helps focus our attention and awareness on the present moment, which in turn, helps us disengage from habitual, unsatisfying and unskillful habits and behaviors. For a taste of our upcoming workshop Warm Winter Cooking with Carina and Cassandra, check out this recipe below:
Warming Butternut Soup
1 large butternut squash
1 medium onion
1/2 head of kale or collards
2 tsp whole coriander seeds
4 Tbsp ghee** or coconut oil
pinch of nutmeg and cinnamon
salt (to taste)
Instructions: Bake butternut squash halves cut-side down with some water on 350F for 45-60 minutes, or until it is soft. As they are cooling (just enough to peel the skin) sautée coriander in heated ghee in a big pot on medium for 5 minutes. Add in onions and sautée until soft. Now if the butternut’s are cool enough to handle, peel and add to the pot along with cook water from the squash. Toss in chopped pears. Blend everything with a hand blender, or portion into a stand up blender, adding water as needed*. Back on the stove, mix in rough chopped kale, nutmeg, cinnamon and salt to taste.
* Note: instead of water, you can add broth to the soup for added warmth and depth
** For a homemade ghee recipe visit: stillpointhealth.com/writings
Mindfulness in the Kitchen with Carina and Cassandra
Warm Winter Cooking
Jan 28, 2012
This workshop series educates and activates mind-body vitality through healing foods and mindful kitchen practices. Carina is a doctor of chiropractic and yoga teacher with a background in whole food nutrition in practice in Toronto (www.stillpointhealth.org). Cassandra is a raw vegan chef, yoga teacher, and adult educator and has a thriving raw food table at local Toronto farmer’s markets (www.earthandcity.ca).