Conscious Cooking
One of the big things I miss when I come home from retreat is having all my meals cooked for me. There’s no shopping, no cooking, no need to even think about what I’m going to have for dinner. The food on retreat is (almost) always really good. Not fancy. But fresh and flavorful. (There have been some significant exceptions to this rule, but I won’t go into those here.)
At Dharmagiri we had fresh-baked bread everyday and lots of roast vegetables (especially butternut squash, beets, corn and carrots), frittatas, soups, curries with chutney, and delicious fruit salads (mango, pineapple, peach, banana and grapes with avocado and pumpkin seeds was my favorite).
I obviously couldn’t bring the Dharmagiri cook home with me, but I did notice that there was one particular cookbook out and open on the kitchen counter… Retreat: The Joy of Conscious Eating, by Daniel Jardim….and I’m thinking that maybe having the cookbook will inspire my non-retreat meals to be more retreat-like.
I’ve ordered the book. I’ll keep you posted.