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Mindful Cooking

- Listening to the Mushrooms -

Cooking can be a sensual experience of being in the present moment, connecting with yourself, your kitchen, your home and with the ingredients. We invite you to focus your attention on seeing, hearing, touching, smelling and tasting the food you prepare. It is an invitation to practice informal meditation.

We will explore mindfulness while preparing a simple, easy to prepare dish. You are invited to cook along with us in a mindful way including guided meditations to focus your awareness on sensing the present moment.

The Mindful Cooking events are usually recorded and will be published on the
Map of Love YouTube channel.

Previous Mindful Cooking Events

Mushroom Risotto

with Peri & Thomas

We cooked with the following ingredients - feel free to adapt as you like based on what feels right for you.

Mushroom Risotto (for 2 persons)

150 g / 5.29 oz Risotto Rice (e.g. Carnaroli)

500 ml / 2 cups vegetable broth/stock

100 - 200 g / 7 oz mushrooms of your choice

1 onion

1 clove of garlic (optional)

1 glass of apple juice and a splash of white balsamic vinegar

optional: parmesan cheese, table spoon of butter

herbs of your choice (e.g. basil, sage, parsley)

olive oil

salt

pepper

Baked Breaded Eggplants

with Mariana from Buenos Aires

Mariana cooked with the following ingredients - feel free to adapt as you like based on what feels right for you.

Baked Breaded Eggplants (for 2 people and leftovers):

2 large eggplants (about 500g)

250g bread crumbs or oats

2 eggs or egg substitute

2 tablespoons of milk

2 cloves of garlic

cooking oil

a little bunch of fresh parsley

salt and pepper to taste

 

For the topping:

1 onion

1 pepper

2 tomatoes

1 tsp of oregano

olive oil

sliced or grated mozzarella cheese (optional)

 

Rice can be served along with the Baked Breaded Eggplants.

Dhal

with Yasmin from Scotland

Yasmin cooked with the following ingredients - feel free to adapt as you like based on what feels right for you. 

Dhal (for 2 persons)

 

125g red lentils

625ml water

1 large onion, halved and sliced

1 garlic clove, crushed

1 tsp grated fresh ginger

¾ tsp garam masala

½ tsp ground coriander

½ tsp ground cumin

1/3 tsp chilli powder or to taste

¼ tsp turmeric

Salt to taste

3 tbsp vegetable oil

© Scotia Spice

Serve with basmati rice and raita.

Pasta Ponderings

with Pam & Andy from Michigan/USA

Pam & Andy cooked with the following ingredients - feel free to adapt as you like based on what feels right for you.

Pasta Ponderings (makes 5-6 servings)

Pasta

3 cups flour (710 ml)

5 small/medium eggs

Make sure to have something that you feel comfortable mixing and kneading dough and raw eggs on.

Vegan alternative recipe for Pasta

​400 g durum wheat semolina

180 ml water (almost boiling)

Parsley Pesto

1 bunch flat leaf Italian Parsley

1 bunch basil

2-3 gloves of garlic

2 cups of olive oil (473 ml)

Salt to taste

 

Optional: Grating cheese of your choice (Pecorino Romano, Parmigiano-Reggiano) for topping.

 

Optional pairing: 

Salad of your choice

During the mindful cooking session making the pasta and pesto will be featured, but you can serve with a salad of your choice. Suggested salad dressing recipe - will not be a demonstrated part of this episode of mindful cooking - please prepare beforehand if you like:

 

Salad Dressing (optional)

3/4 cup of olive oil (177 ml)

2 tbsp red wine vinegar (30 ml)

1/2 tsp mustard (2.5 ml)

1-2 cloves garlic

1 tsp salt (5 ml)

2 tsp Italian seasoning (10 ml)

1/2 of a lemon juice

 

For the salad dressing put all of the ingredients except the lemon juice in a blender and blend well. Let mixture sit in the blender for 1 hour. After 1 hour add lemon juice, blend and use to dress the salad.

© 2021 Map of Love.

All photos © 2017 - 2020 Perinisa Springer-Lüdtke

except photos of the musicians.