One way to receive nourishment is through our food.
Let’s take a moment to meditate on the food cycle. Our precious earth provides fertile soil, the raw material for seeds to germinate and come forth. These seeds yield nutrients that are magically compatible with our cells!
As humans, we make the decision which bounty from the earth to take into our bodies. That which is outside of us travels inside, delivering energy and becomes the raw materials for our cells. We literally become what we eat.
With that in mind, nourishment in food form has multiple levels. The first level is making nourishing food choices with the information that what we are eating becomes a part of us. There’s no need to become fanatical here. Simply increasing awareness helps tremendously.
The second level is taking time to thank the earth for producing what we need to survive, and further, to thrive! In the shamanic tradition, gifts of sage, palo santo, and sage are placed on makeshift altars in nature to say thank you. Another method is to incorporate gratitude toward the earth during daily prayers or other rituals. Just saying thank you increases our awareness of how special of a connection we have with the earth.
It’s quite simple to get into a cycle of eating out especially when life gets busy. I get stuck in what I call ‘food ruts’, where I crave heavier foods that don’t provide the nourishment, or true comfort that I seek. When in these ruts, I look for new recipes to add creativity to my diet. Here’s one of my favorite new recipes!
Sending you love and nourishment,
~Robin D. Bruce
2 large eggplants
3 TBSP oil
1/2 tsp black mustard seeds
1 bunch scallions, finely chopped
4 ounces button mushrooms
2 garlic cloves, crushed
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground tumeric
1 tsp salt
14-ounce can of chopped tomatoes
1 TBSP chopped cilantro
1. Preheat the oven to 400 degrees F. Brush both of the eggplants with 1 TBSP of the oil and prick with a fork. Bake for 30-35 minutes until soft.
2. Meanwhile, heat the remaining oil in a saucepan and saute the mustard seeds for 2 minutes until they begin to splutter.
3. Add the scallions, mushrooms and garlic and cook for 5 minutes. Stir in the chili powder, cumin, coriander, turmeric and salt and cook for 3-4 minutes. Add the tomatoes and simmer for 5 minutes.
4. Cut each eggplant in half lengthwise and scoop out the soft flesh into a bowl. Mash the flesh briefly.
5. Add the mashed eggplant and chopped cilantro to the saucepan. Bring to a boil and simmer for 5 minutes, or until the sauce thickens. Serve garnished with cilantro sprigs.
*Recipe from "The Best-ever Vegetarian Cookbook" by Linda Fraser
Hi! I'm Robin - Teacher, Singer, & Author. I love creativity & sharing what I love!