Each day, from 9 - 10 a.m., the residents of the Monastery gather in the kitchen to cook. The cooking period always begins with the reading of the Kitchen Policies and Procedures so that we always keep in the front of our awareness how we want to be during this time together. Cooking, either alone or in community, is definitely among my top 5 favorite awareness practices, behind only meditation and Recording and Listening. All the senses are engaged. Life is graciously present in so many colors, textures and forms. Who wouldn't want to be present to such generosity? (We know who – egocentric karmic conditioning/self hate!)
If you have gotten talked into avoiding the kitchen or have adopted a belief that "I don't like cooking," here is a fabulous, simple, colorful summer salad recipe to entice you to give cooking meditation a try.
In gassho,
Rebecca
Cucumber and Tomato Salad
2 medium cucumbers, peeled and thinly sliced
2 cups diced fresh tomatoes
1/2 red onion, thinly sliced
1/4 teaspoon black pepper
½ teaspoon salt
2 teaspoons dried dill
2 tablespoons balsamic vinegar
1 teaspoon Dijon Mustard
In a large salad bowl combine cucumbers, tomatoes and onion. Whisk together the remaining ingredients and pour over cucumber mix, toss to coat.
Serves 6