Recipe of the week: Cranberry-Walnut Salad and a Sweet Stir Fry

I did a full day sit at my zendo this past Saturday. Mindfulness and meditation from 9am-5pm. I very much enjoy these extended sits, although they can be challenging. One of the great things about such prolonged mindfulness is my heightened appreciation of food. Of course, during this time we do have to take some time to eat. When we do, we eat in silence, paying close attention to the action of eating. It’s amazing how the taste of food can actually seem different. It’s no wonder that I always eat healthier foods at this time. Last Saturday we were told to bring our own lunch. I took a sandwich with organic peanut butter and a pineapple-mango jam. It’s amazing how during these sits, the taste of a pb & j sandwich is just wonderful. Combined with the savory vegetable chips I ate, it hit the spot.

No matter how long I sit, whether it’s 40 minutes or throughout an 8 hour period, my mind wanders to food at some point. While I try to use my practice and let thoughts come and go, I usually take a few minutes to entertain my thoughts about what I will be eating afterward (I do this in yoga too). Not exactly the ideal practice, but I just really like food! Anyway, last Saturday I thought about making a yummy dinner that was influenced by my practice. I decided on two dishes that were not entirely fancy or new, but met my desires at the time.

Cranberry-Walnut Salad
There’s something about dressing covered lettuce after a day in the refrigerator, making leftovers even better.
1 Head of Romaine Lettuce, chopped
½ can of walnuts
½ package craisins
1 avocado, sliced
¼ small red onion, sliced
A few teaspoons of your favorite vinaigrette

Toss all ingredients in a bowl until it is lightly covered with the dressing.
(This will make about 3-4 small servings)

Sweet Stir Fry
½ lb chicken breast, cubed
¼ small red onion
1 small can green beans
4-5 tablespoons store-bought marinade, I used a peach-apricot marinade
2 servings, cooked brown rice

Mix 1-2 tablespoons marinade and raw chicken in a sandwich bag for a few minutes. Brown the chicken and sauté red onion in a skillet. Add the green beans and remaining marinade to skillet and cook for about 5-10 minutes.

Eat the marinade mixture over brown rice. (This made 2 servings for me, yea leftovers!)

A nice glass of a French Syrah was a great pairing for this tasty dinner. Okay, this might not have been the best observance of my practice, but it went so well with the dinner. Actually, wine tastes so much better to me after zazen or yoga. I am much more receptive to all of the intricate flavors.