Map of Love
Taking a stand by placing a pin
- 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.
Upcoming Mindful Cooking Events
Saturday, January 23, 2021
11 am PST / 2 pm EST / 7 pm GMT
8 pm CET / 6 am AEDT / 8 am NZDT
- LIVE on Zoom -
with Pam & Andy from Michigan/USA
Pam & Andy will cook with the following ingredients - feel free to adapt as you like based on what feels right for you. It is not about the recipe - every dish will be unique.
Pasta Ponderings (makes 5-6 servings)
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.
1 bunch flat leaf Italian Parsley
1 bunch basil
2-3 gloves of garlic
2 cups of olive oil (473 ml)
Salt to taste
Grating cheese of your choice (Pecorino Romano, Parmigiano-Reggiano) for topping.
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 hr add lemon juice, blend and use to dress the salad.
Previous Mindful Cooking Events
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 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)
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
a little bunch of fresh parsley
salt and pepper to taste
For the topping:
1 tsp of oregano
sliced or grated mozzarella cheese (optional)
Rice can be served along with the Baked Breaded Eggplants.
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
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.