Dharma Feast Cookbook (4 page)

A Word About Our Differences

We understand that a sane relationship to food and eating comes easier to some due to our past efforts, or because of what was modeled for us as children. Others really struggle with establishing this type of “sanity.” Being aware of and being “in one’S body” gets a lot of press and air-time in magazines and workshops and following the recommendations in this book is a powerful and practical way to experience this possibility. However, we recognize that many people are not ready to eat exclusively at Stage 3, which is why we’ve also included a wide range of recipes for what we call the Stage 2 diet, which contains a few foods, such as limited dairy products and eggs, not found in Stage 3. Most important is that we choose a diet for ourselves and cultivate the discipline to follow it.

With this in mind, the material presented here is designed to put as much power as possible back in your hands when it comes to choices about your diet. We have found that making different decisions is much easier when we really know what it is we’re choosing. We invite you to try eating this way for a month—it may take that long for your body and taste buds to adapt. But the goal should be to include as much healthy food in your everyday life as possible.

Ultimately, our bodies are all different, so what will work for one person may not work well for another. Please create your own relationship to what you find here. Give yourself space to experiment and have fun. But, let the ideas take root in you and see what sprouts. In our experience, the recipes and lifestyle changes suggested here can open the door to a healthier and more centered body and mind.

We hope this cookbook brings you a renewed sense of connection to the meals you create. Let’S bring back the tradition of families and friends gathered around the table, sharing good food and good conversation. Here’S to helping make sure that never goes out of style!

T
HE
C
ONTEXT OF
A
N
I
NTENTIONAL
D
IET

You cannot experience wisdom if you refuse experience.

— A
RNAUD
D
ESJARDINS

Coming home to fresh, simple, delicious food is one of the best ways to nurture ourselves and our families. One of the goals of
Dharma Feast Cookbook
is to inspire and educate so that the food you eat, and the way you eat it, grounds and strengthens you. But there is more to a nurturing meal than just the food on the table and we would be remiss if we didn’t address this. Dr. M. Scott Peck hints at this “more” when he says, “Community is the salvation of the world."

People feel cared for when a meal is cooked and served with intention. We create that feeling when we prepare food for others with the particular aim of serving them (something that is often overlooked in our “me-driven” culture). When we also then take time to set the table and sit down to eat with people we care about, we get much closer to creating the relationships and community we long for. Eating together boils down to not being separate from others. So how about inviting friends over to eat more often?

Creating a nurturing meal begins with our mood. We are not trained to consider this when we prepare a meal, and yet whatever we’re feeling is transferred directly into the food. This is not a “new age” idea—the impact of mood has been discussed for centuries in books like
How to Cook Your Life—From the Zen Kitchen
to
Enlightenment
by Zen Master Dogen and Kosho Uchiyama Roshi, and has even been explored in movies such as
Babette’S Feast, Chocolat,
and
Like Water for Chocolate.

Cooking and Eating

Cooking doesn’t come easily to everyone. For some of us, even considering cooking a meal puts us in a bad mood. We might think, “Why do
I
always have to make dinner?” It can be challenging to be faced with this endless job, which for the most part is invisible to the people around us. It’S easy to feel taken for granted, and for resentment to grow. Some of us unconsciously go out to eat a lot because of this. And yet what mood we bring to cooking a meal is fed to (and can be felt by, consciously or unconsciously) those we are feeding.

One way to work with mood is to remember the bond we have with the people we are cooking for. Maybe they have been busy all day and need a nurturing space to rest. A grounding, satisfying, healthy, and tasty meal is an opportunity to connect with each other away from whatever the challenges of the day have been. As the cook, part of your responsibility could be to stand for sanity during meals—no cell phones, pagers, or house phones on; no negative gossip, no complaining about the day, and a minimum of talking about logistics. You can invite your family into this way of being by speaking from the heart about such things. This, too, helps create a meal that feeds on all levels.

Whatever negative thoughts you may have during cooking, try drawing your present attention back to the cutting board, the knife, and the onion in front of you. It is a saving grace that the task before you is often simple and physical. You can use this to bring yourself out of your head— to feel the knife in your hands, your feet on the floor. Look at your surroundings. Find ways to ground yourself in the present moment, which will keep your mind on the task at hand, not the numerous tasks waiting for you after your meal.

There are many opportunities to bring intention and life to creating a meal, including how you prepare ingredients. For example, the simple task of chopping vegetables can be made intentional by following their natural shape while cutting them. Broccoli begs to be made into little trees. Carrots can be sliced into longish rounds that fit into the mouth. Little things like this make a mindless task into a conscious one.

When preparing a number of vegetables, try varying the size of the pieces—all one size tends to make the ingredients combine together in an unappetizing way. Also make sure that the various sizes work well together both for the eye and the mouth.

Consider textures. Pair a mashed or pureed food with a solid-textured dish like raw vegetables or salad. You might also want to pay attention to color combinations. In Germany they say, “The eye is eating, too.” A meal of potatoes, cabbage salad, and cauliflower can look uninteresting because the colors are so similar.

Another way to bring life to a meal is to serve dishes at different temperatures—hot soup and a cool salad complement each other nicely. Serve hot foods
really
hot—make sure cold dishes are on the table first and bring hot foods out just before everyone takes their seats.

Create a beautiful meal from seasonal ingredients. This not only helps vary your diet but also brings the season alive—fresh peaches mean summer in the same way that pumpkins represent autumn. When choosing produce, try to buy food grown as locally as possible. Foods offered out of season have often been flown thousands of miles to the grocery shelves. They are not allowed to ripen on the plant and so contain less nutrients. (See
Farmers Markets
and
Gardens
in
Restoring a Culture of Food,
Chapter 7
)

If you’ve had a long day and the thought of making a meal seems overwhelming, a salad with avocado, roasted nuts and olives, or a hearty soup can serve as a main dish. Or have two vegetables as a main dish—one hearty (like potatoes) and one that complements it (like asparagus)—with a fresh green salad. And as we’re all busy people, the recipes in this book make use of readily-available ingredients, and are simple and easy to make. Each recipe is also delicious—as reported by our families and friends who have tested them.

Finding ways everyone can contribute to making a meal also creates the feeling of community. If you’re creative and plan well, there are always enough tasks—from chopping to cooking to cleaning up. Young children can tear lettuce for a salad or cut soft vegetables with a butter knife. What children learn in the kitchen they may take with them through the rest of their lives.

It is equally important to pay attention to
how
we eat a meal. Everything in life is food that either feeds our souls or feeds our survival-based, automatic behavior. Observing our relationship to eating is an opportunity to view a microcosm of everything we do because who we are when we eat is who we are in our lives. If we can observe what we do as we eat we can gain valuable insight into issues that show up in all areas of our lives.

Socrates said, “Anyone can be angry. The trick is to be angry at the right person, for the right reason, in the right amount, at the right time, and in the right way.” We can apply this to eating as well. “Anyone can eat. The trick is to be the right person, who eats for the right reason, in the right amount, at the right time, and in the right way."

“To be the right person” means that we are relaxed when we eat (i.e., not eating in a hurry, not using the food to suppress our feelings, not getting up from the table several times during the meal) and really paying attention to those we are eating with.

“For the right reason” means we remember we are sharing a meal not just to get eating out of the way but to have a sense of joy and communion with those at the table. We are also aware of the food, not distracted by the activities from our day or the latest story on the news.

“In the right amount” means we are sensitive and disciplined enough to stop eating before we have overeaten. This requires experimentation because it takes about twenty minutes for the brain to register how much food we have consumed. This is a call to slow down and savor our meal.

“At the right time” means we eat when we are hungry. Obviously, many of us need to eat according to a schedule at home or at work. So “at the right time” implies that we could sit with our family during a meal, and if we are not hungry, we might eat a small portion and then have a bit more later in the day or evening. This also means, ideally, that we don’t eat at least three hours before going to sleep. If we have food in our stomachs, we have to work at digesting during the night, which doesn’t give our bodies time to replenish energy.

“In the right way” means that we pay attention to taste, to chewing, to our pace, to our conversations, and, without being obvious, to the way we bring our fork to our mouth.

Chewing

Observe how you chew. When we understand the basic mechanics of what’S going on in the mouth, we can begin to see how what we’re doing reflects who we are.

Chewing begins the process of digestion with the release of saliva, which contains enzymes that begin the digestive process. When we take solid food and chew it, we are also breaking it down so that our body does not have to overwork itself in the upper and lower stomach. This saves a tremendous amount of energy. Ideally, food should be chewed until it is as close to liquid as possible.

Staying present to the moment means paying attention to the food that is in the mouth, not the food on the plate. When we focus on the food that hasn’t been eaten this distracts us from chewing thoroughly. We also look at how much food we put in our mouths. Taking huge bites doesn’t allow room to chew properly.

Conscious chewing requires us to slow down and experience eating. It requires us to take stock of what’S really going on for us at the table. It can also be an invitation to reinvent ourselves if we consider how chewing may be a metaphor for other activities in our life:

Minimalism

It’s common sense to be aware of how we’re using resources. If we’re trying not to waste gas or plastic or paper, why not food? We can figure out how we’re doing by carrying a little pad and pen with us and writing down every bit of food we waste over a period of a month. Include the times you give your children too large a portion and don’t save it to serve to them later. It may be a shock to discover how much food we’re throwing away.

There are many other ways to be a minimalist with food. For example, some packaged breakfast cereals have minimal ingredients, while others have fifteen to twenty. While neither is a whole food, the first is a better choice.

A friend of ours told us she has about eight kinds of mustard in her refrigerator at her home. Many people have refrigerators, freezers, and pantries packed with food so they have every possible option available. If this is true for you, consider using up all those items that have been sitting on your shelves or, if you can’t realistically use them in a few months, take unopened canned goods or packaged foods to a food bank or food drive. Then experience a kitchen that has a feeling of simplicity and space. Minimalism is the challenge to live first with what we
need,
and then choose what we
want.

In terms of food preparation, the goal is to make an amount that will satiate everyone’S hunger and have little or no food left over. (This does not apply to deliberately making extra food for future meals.) This idea also applies to how many items are prepared for one meal. Some people find it comforting to have many different dishes on the table. Three, or at most four, are generally enough. Take a risk and give your family the gift of a minimalist meal—like a simple rice stir-fry and salad—once a week.