Mindful Cooking and Chi
Cooking for the Holidays is a great time to think not only about what special dishes you want to make this year, but also about the way in which you are going to prepare and present them.
Chi is not only taken from our food and the air we breathe, it is also transferred between us when we interact. It is not surprising, therefore, that we enjoy food prepared for us by someone who loves us, more than by a stranger. The chi of the cook is in the meal. The quality, taste and appearance of the food reflect the state of your chi mentally, emotionally and physically. If you are feeling angry when you are cooking, then that sense of anger will permeate the food and diminish its chi. If you are worrying about money and choose to serve food of a cheaper quality, then you may impart a feeling of not having had enough to those who eat it. Feeling anxiety, frustration and sadness when preparing and cooking the food will minimize its nourishing chi. Food prepared lovingly and mindfully will taste better and satisfy longer. Here are some tips to help you maximize the chi in the food you serve, whether it be for yourself or for others.
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When you are thinking of the recipes you wish to use, be aware of the time allotted and any time constraints that might make you feel rushed. Choose only those dishes that you can prepare slowly and mindfully. Make sure you have all your ingredients to hand before you begin.
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Start with the best quality food you can find, already bursting with nourishing energy. Be grateful for what you can prepare, and mentally give thanks to those who helped produce and grow it. Organize your kitchen so that it is clean and ready before you begin to prepare the food. Clean and tidy up as you go along and put everything not being used in its proper place. Before throwing anything away, think of whether it can be used in a stock, or as compost to feed the garden.
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Turn off any distracting sounds of TV or music so that you can give your full attention to what you are doing. Don’t wear any cologne or perfume as it will interfere with the smells of cooking. Create a peaceful and relaxing environment to work in.
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Try not to use a microwave, aluminum or non stick cookware. All of these will interfere with nutrition and energy of the food.
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Wash, chop, sift, stir your ingredients mindfully. Think only of what you are doing, of every cut with the knife, turn of the spoon, of the whole process of cooking. Be pleased with your efforts and focus on nurturing yourself and your family and friends.
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Keep it simple. Study the healing properties of the foods you serve and if they are appropriate for the time of year. Allow each dish to bring out its true flavor without too many ingredients being used. Three dishes are plenty for one meal, remember that leftovers lose their nutritional chi the longer they are kept.
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Whatever the end result, no matter how little or how basic it is, be proud of your accomplishment and serve it with love!
Bon appetit!
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