The Oxford English Dictionary defines mindfulness as:

1) the quality or state of being conscious or aware of something, and
2) a mental state achieved by focusing one's awareness on the present moment, while calmly acknowledging and accepting one's feelings, thoughts, and bodily sensations, used as a therapeutic technique  

I have been trying to incorporate mindfulness into my daily living, and have found it to be an extremely worthwhile effort, so I thought I would share some of this with you.  Making time to meditate in the morning has helped me start my very hectic days on a calmer note, and I have started taking an introductory class in Mussar with Rabbi Pamela Wax, which is part of the Jewish tradition.  (One does not have to be Jewish to learn from this form of spirituality.)   Mussar is not only about mindfulness, but the guiding principles help me to refocus my thoughts and to live a more conscious life. 

Worldwide, there are so many customs, religious practices, and even names for becoming more mindful.  In eastern traditions, yoga, tai chi, and qigong are major ways of gaining awareness, and mindful meditation is a key component of Buddhism and is a part of many Christian traditions.

What does all of this have to do with food?  Mindfulness can be a part of all aspects of one's life.  Being aware of what you eat, how you eat, when you eat, where you eat, and why you eat will help you understand your relationship with food.  So many of us never give any of this a thought, but if you do, you will notice a difference.  If you need help with your relationship with food, contact me.

  

 

INGREDIENTS:

 

--2 cloves garlic, thinly sliced

--1 leek, white part only, thinly sliced

--2 cups vegetable broth

--2 tablespoons raw cashews

--2 tablespoons fresh squeezed lemon juice

--Salt and pepper to taste         (optional)

--dash of cayenne pepper

--1 tablespoon grape seed oil

 

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper.

Clean asparagus and cut off ends.

Place spears on baking sheet and cook for 10 minutes.

Turn asparagus and sprinkle with garlic and leeks.  Cook for another 10 minutes.

Remove from oven.

Cut off a few tips of the spears and set aside for garnish.  Roughly slice the rest of the spears.

 

Heat small saute pan over medium heat.  When hot, add grape seed oil.  

When the oil is hot, lower heat and add shallots. Cook, stirring occasionally, until the shallots have browned.  Remove shallot pieces and let them dry on a paper towel.  They should crisp up.

 

While the shallots are cooking, pour one cup broth into blender, and add cashews. Blend thoroughly, and then add asparagus, garlic, leeks, spring onion, and remaining 1 cup broth. 

Blend well.  You may have to remove center of lid to let steam escape.

Add lemon juice, cayenne pepper, and salt and pepper, to taste.

 

Garnish bowls with asparagus tips and crispy shallots.

 

This recipe is gluten and dairy free, but contains nuts.

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