I opened the pages of this title expecting to read an extraordinary cookbook, but I found much more: a handbook for conscious living and for celebrating life in the food energies that we take in as nourishment for body and soul.How many of us realize that the thoughts we entertain in our minds and hearts while we cook have a direct, tangible effect on the nourishing potential of the food we prepare for ourselves and our loved ones, family, or friends? If we think of kitchen work as drudgery and grumble and groan over the chores of meal preparation, how can we expect such a meal to taste well and be easily digested? If, on the other hand, we consciously channel positive, loving energy through our hearts and hands into the foods that we cook, we will create a meal that not only tastes wonderful but also heals and regenerates those who eat it.
The authors, Robin Robertson, a professional chef, cooking teacher, food writer, and author of five cookbooks, and Jon Robertson, an accomplished writer, editor, author, and researcher of sacred literature and spiritual philosophies, have put together a comprehensive manual for reclaiming the sacred in the seemingly mundane process of food preparation. Too often, valuable energy is wasted when cooking and meal times are regarded as time robbers which prevent us from accomplishing what we believe to be more important tasks. Correspondingly, we try to cut corners with nutritionally deficient fast foods and meals eaten "on the run."
The Robertsons suggest that by changing our attitude toward food preparation and by allowing the process of cooking to become a flowing meditation exercise, we can rediscover the art of creating meals that are truly wholesome and healing. They maintain that a positive attitude, expressed as loving energy, is the "secret ingredient" of the best meals.
"The Sacred Kitchen" offers many practical suggestions for cultivating such an attitude and for creating an environment which naturally supports the cook's efforts by allowing "Chi", the omnipresent universal energy, to flow freely through the kitchen and eating areas. This is the principle behind Feng Shui, the ancient oriental art of placing furniture, appliances, and objects in a way that maximizes energy flow and prevents blockages. Many kitchens have design flaws because their importance and functionality were not considered by architects who built the kitchen as an "afterthought" in the space left over after other rooms in the house. Using the art of Feng Shui, the authors present helpful ideas for how such problems can be overcome by strategically placing mirrors, plants, or wind chimes to realign the flow of "Chi."
Other suggestions in the book include exercises for finding centeredness within, creating a sacred ambiance through such means as special lighting or candles in the dining area, and for consecrating a meal gathering to a meaningful purpose by saying a blessing over the food and those who will be eating it. "The Sacred Kitchen" draws on ancient traditions and spiritual rituals from around the world for suggestions for special holiday meals and celebration dinners.
A selection of enticing recipes, such as Dharma Burgers, Gaia Vegetable Pot Pie, and Global Pizza, offer the cook many creative ways to explore not only the connection between lovingly prepared, wholesome meals and personal well-being, but also the undeniable relationship between our food choices and planetary environmental health.
A truly unique and enlightened book, "The Sacred Kitchen" is essential reading for anyone who yearns to recreate the comfort and warmth of hearth and home in a world ruled by fast food and the microwave oven.
