Brahmarpanam Brahma-Havir / Brahmagnau Brahmana Hutam /
Brahmaiva Tena Gantavyam / Brahma-Karma-Samadhina
See God everywhere: God is the ladle; God also is the food; God is the fire; God is the preparer; and God is the eater of the food. God is the reason for eating and God is the goal to be reached.
I asked my first spiritual teacher, the alchemist Randy Hall, “How do I become enlightened?,” and he responded, “First, learn how to cook, clean, and garden.” I was incredulous at his response; it disappointed me, and at the time I wasn’t able to embrace his advice seriously as it didn’t seem “spiritual enough” for me. Cooking? I was an impatient, skinny girl who found disdain in eating and was trying to reduce her food to a minimum and eventually live on air: how did he think that I could get into cooking? What could possibly be the point? I felt similarly about cleaning and gardening.
Over the years I’ve come to see the extraordinary wisdom of this advice. Preparing and cooking food is a magical act, a potent, alchemical process, through which one form is transformed into another form: varied ingredients are deftly combined and subjected to the elements of water, fire and air in just the right proportions, with just the right timing and with appropriate spells—consisting of good mental intentions, with no gossip or small talk in the kitchen—to manifest a delicious meal that satisfies both body and soul. A cookbook can be seen as a book of formulas for this magical process, complete with how-to instructions, suggestions, and advice, which, if followed with a cheerful heart and sense of adventure, could result in the most delightful culinary experiences manifesting on the dinner table. Food prepared in this way can even produce a shift in perception of oneself and others, yielding hope and encouragement to move forward through life.
To make this magic happen most effectively, it is essential to bring consciousness to what we eat and how we prepare it. When we eat meat, eggs and dairy products, we are buying into a cultural conditioning that has disconnected us from the natural intelligence of our bodies for the purpose of generating profits for the animal-user industries, we are destroying the health of our bodies and our environment, and we are participating in horrific enslavement, exploitation and slaughter of other animals, which will eventually, but inevitably, come back to us. When we adopt a vegan lifestyle, we bring kindness into our lives—kindness to our bodies and to our relationships with others. Yoga teaches that whatever we want in life we can have if we are willing to provide it for others. If we want to be free, then depriving others of freedom and utilizing so many resources that others are left impoverished, cannot lead us to our goal. Making kind choices when it comes to the food we eat is one of the most basic ways to begin to ensure our own happiness and freedom.
Our state of mind when we cook is also important to the outcome. If we are in a bad mood, it is best to stay out of the kitchen. To cultivate the highest intention and clear any negativity we may feel, we can pray or chant a mantra before we start to cook, while cooking, and before we eat. To pray is to set a high intention, to implore the Divine forces to come to our aid for a good and selfless end. As we approach the cooking process and then the eating of the food we have cooked, we make sure that our minds and hearts are centered in an elevated intentional mood. This purifies the whole experience, ridding the kitchen of toxins, both subtle (like anger and impatience) and gross (like dirt and bacteria). See the kitchen as part of God’s abode, as sacred space, as a doorway to enlightenment. The kitchen is a temple, and all the pots, pans, spices, grains, fruits, and vegetables, as well as the stove, spoons, knives, bowls, and plates, are all Divine objects, full of consciousness, waiting to become part of the Divine, alchemical process of creating a meal. Allow the fire of your soul to become part of the heating element that cooks your food.
The most courageous act any of us can do at this time is to dare to care about others—other animals, the Earth, and all beings. To be more other-centered than self-centered is the first step to happiness. Choosing vegan ingredients and cooking them yourself with a pure intention will not only help you create tasty meals but will help you start your own radical movement of peaceful, joyful coexistence with all of life.
—Sharon Gannon, adapted from the book, Simple Recipes for Joy, September 2014
Here are some ideas for how to utilize this focus in your classes:
This is the Jivamuktea Café’s signature dish. You won’t find this at any other restaurant, because I developed it in my own kitchen and have been serving it to dinner guests—including my cats—for about 30 years. It has everything—protein, omega-3 fatty acids, chlorophyll . . ., and, of course, incredible taste! It’s great as a side dish and even as a spread on toast, where the taste evokes an aged cheese.
Place the millet and the water in a medium pot over high heat and bring to a boil. Reduce the heat to low and simmer, covered, for 15 to 20 minutes, until most of the water is absorbed. Turn off the heat and let stand, covered, for 10 minutes. Fluff with a fork. Transfer the cooked millet to a large bowl, and let it sit uncovered for about 10 minutes to dry out some. Add the flaxseed oil and, using a large fork, mix well to coat the millet. Little by little add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet is bright green. I like to use a fork to mix all of the ingredients, but some people might prefer to use their hands.
Serves 2 to 4