Begin from the very first moment you place the water on the heat, or pour the oil in the pan. Listen to the sounds, the smells and the sensations.
As you begin to cook the various foods, notice how the addition of each new ingredient affects the overall fragrance of the dish. Allow yourself to be present with the different senses, rather than being lost in thought. Each time the mind wanders, just gently bring the attention back to these sounds and smells.
As you observe the mind, use the physical senses as a safe place to come back to when you feel the emotions running off. For example, rather than feeling anxious about feeling anxious, come back to the smell of the food. Instead of getting increasingly frustrated at feeling frustrated, bring your attention back to the sounds of the food cooking.
As you become aware of these things, notice where your mind wants to travel. Does it drift off to memories past, perhaps associating the smells with previous meals? Or does it race ahead to the future, perhaps imagining what the food is going to taste like?
Place ½ cup dry kasha (toasted buckwheat groats) and 1 ½ cups water in a stock pot.
Bring to a boil, reduce heat to simmer, and cook, uncovered, for 5 minutes or until kasha begins to thicken.
Add 1 tablespoon olive oil and 1 teaspoon salt.
Stir vigorously until grain reaches porridge-like consistency.
Serve with scrambled eggs, roasted roots, or greens and beans.
You will need:
1 cup cooked kasha
¼ cup olive oil
¼ cup ground sunflower seeds
1 Tablespoon lemon juice
½ teaspoon nutmeg
½ teaspoon salt
Place ½ cup dry kasha (buckwheat groats) and 2 cups water in a stock pot. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes or until kasha begins to thicken.
Stir vigorously until grain reaches porridge-like consistency. Set aside to cool for 15 minutes.
Meanwhile, preheat the oven to 375 degrees.
In a bowl, mix olive oil, nutmeg, salt, baking powder and baking soda.
Incorporate the cooled kasha and then the lemon juice.
Drop mix in heaping spoonfuls on a greased baking dish.
Bake for 20 minutes, or until the edges have turned dark brown. Enjoy with butter or gravy.
Herbed Green Gravy
You will need:
2 tablespoons olive oil
1 yellow onion, diced
1 tablespoon garlic, minced
1 teaspoon each: dried rosemary and thyme
½ teaspoon black pepper
1 ½ tablespoons soy sauce or Bragg’s Amino Acids
1/4 cup oat flour
2 cups low-sodium vegetable broth
1 cup kale, chopped
Heat oil over medium in a medium pot. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently. Add the garlic, rosemary, thyme and pepper.
Add the soy or Bragg’s then stir in the oat flour. Stir until a paste forms and let cook for about 1 minute.
Add a few splashes of the broth. Let cook for 2 minutes then pour in the rest of the broth.
Whisk until well combined.
Add the kale.
Bring to a boil, uncovered, stirring occasionally. Once boiling, reduce heat to simmer for about 10 minutes.
Remove from the heat for about 5-8 minutes to further thicken. Stir before serving. For smooth gravy, pour into a blender and blend until fully smooth.