Spirituality, is the awareness that everything is connected. Nutrition, is food necessary to support life. Daily nutrition or nourishment takes on a spiritual aspect when we become aware of our connection to the foods we eat.
Foods that we purchase in the grocery store do not nourish us spiritually the same way home grown foods do. When we grow our own fruits and vegetables, we have a spiritual connection with them. We grew them from seed, tended to them daily, worked the soil and can enjoy the freshness of flavor. Food we grow is alive and full of the nutrients our bodies need, as opposed to processed foods that come in a box or bag. If you are unable to have your own garden, shop Farmer’s Markets. This allows you to meet the people who so lovingly grew the food you purchased.
The way we eat our food can connect nutrition to spirituality, as well. This is Mindful Eating. When you sit down to a healthy meal, observe your plate, and give thanks to the farmers who grew the food, the truckers who transported the food, and the grocers who displayed it. Give thanks to the person who prepared your meal, even if it was you. As you eat, take a bite, and put the fork aside. As you are chewing, truly experience all the flavors, and textures. Wait a second or two after swallowing before you take another bite. Mindful eating helps you slow down at mealtime and feel grateful for all the people who were involved in making this meal happen. Even though you do not know all those people personally, when you give thanks for them, you create connection. We are currently living in a time when this is more important than ever.
If you would like to learn more about mindful eating, holistic nutrition, or a plant-based diet, please contact me: Sue Force, Holistic Artichoke. email@example.com, 480.580.3404.
Here is a delicious side dish that is bursting with flavor. Enjoy and give thanks.
Roasted Cauliflower with Tahini Sauce
¼ cup olive oil
4 tsp ground cumin
1 head cauliflower - cored and cut florets
Salt and pepper to taste
½ cup tahini
3 cloves garlic minced
½ cup water
Juice of 1 lemon
Heat oven to 500
Toss together oil, cumin, cauliflower, salt & pepper. Transfer to a rimmed, parchment lined baking sheet, spread out evenly.
Bake until cauliflower is browned & tender. 25-30 minutes
Meanwhile, combine tahini, lemon juice, garlic and ½ cup water in a small bowl. Pour over cooked cauliflower and toss.