If the Buddha came to dinner …

By Lana Sugarman, 889 yoga teacher

It’s a snowy Friday afternoon, and as dinner approaches I start to think about soup-making. I admit to being a big foodie and often explore Joy’s blog, and her contibutions to this blog  to find new recipes and ideas. Often during the holidays I make a big pot (or two) of soup and put it in glass jars for friends and family. I thought I’d share with you one of my favorite soup recipes from a book that I keep coming back to: If the Buddha Came to Dinner: How to Nourish Your Body and Awaken Your Spirit.

 A friend had recommended the book to me years ago, and the concept that Hale Sofia Schatz the author, touches on is- if the Buddha stopped by your place for a meal, what would you feed him? And is that what you’re feeding yourself? If not, why?  Schatz explores the idea of nourishment- how do we feed ourselves, choose and prepare that food, create a certain atmosphere when eating. For me, these questions are an opportunity to bring the awareness and connection I find in my yoga practice, off the mat (and into my kitchen!)

If you find yourself eating on the run, reading a book, or watching tv at dinner time, it may be worthwhile to take one day a week to take a silent meal.  There are a few steps you can take if you’re curious to try:

1.  Look at your empty plate or bowl, take a few deep conscious breaths, and tune in to your hunger.
2.  Once you’ve filled your plate, sit down and look at the food before eating. Contemplate the journey it took to get to you, the people and energy involved in harvesting and transporting.
3. Enjoy the colors, the fragrance, and then the taste as you slowly chew and savour each bite.
4. Once the bowl is empty and the belly satisfied, take a moment for silence and gratitude.

This can be wonderful to explore on your own or in a group- all done in silence!

May the following nourish you as we move into the winter months:

 KALE AND SWEET POTATO SOUP

5-6 cloves of garlic minced (or roasted if you have time)

2 tablespoons of olive oil

4 small leeks, chopped diagonally

1 sprig of fresh rosemary (or dried will do)

4 sweet potatoes, peeled and chopped into
cubes

6 cups of water or veg stock

1 small bunch of kale, chopped (with stems removed)

salt and pepper to taste

 

Heat the oil in a large soup pot, and sauté the leeks, rosemary and garlic on medium heat.

Cook until the leeks are translucent. Add the sweet potatoes and continue to cook and stir for about 10 minutes.

Add the water or stock, bringing it to a boil, then simmer for 10-15 minutes. Can add more water if desired.

Kale is added last and can simmer for 3-5 minutes.

Season with salt and pepper.

Serves 6-8, so invite some yogis over, or enjoy all week!