Saturday, September 8, 2007
My Sacred Life
Food is an important part of my life and my recovery. There are a lot of reasons for this, but the primary reason is because eating is enjoyable! And my recovery is about the integration of as much joy as I can possibly fit into my life. I'm finding out that's a lot.
Preparing and eating fresh, healthy, healing food from the Abundant Mother is a sacred act that enriches my life. I also have political reasons for eating, shopping and cooking the way I do. I believe that our agricultural methods, BIG FOOD, are a major source of the depletion of the earth, local economies and the vast disparity between the have's and the have not's. I buy organic vegetables from a local farmer in the growing season here. I also buy organic vegetables from the local health food store and eggs, chickens and vegetables from the Hutterites, a religious community similar to the Amish.
I eat much more mindfully than I ever have and I have begun to offer a "thank you" to the earth and the creator before each meal. It's silent. No one has to know but me, the earth and the creator. When I moved from a heavily populated area to the area I live in now, there were hardly any fast-food restaurants available and especially in winter, very few restaurants of any kind that stayed open on a regular basis. Things are a little different here than they are in the rest of America and thank goddess! Had eating remained as easy as it had always been, I'm not sure it would have ever become the source of delight and nurturance that it is for me now.
The dish in the picture is Curried Chicken Salad and it is so very yummy! Let me know if you like it.
Curried Chicken Salad
6 slices bacon
3 cups diced cooked chicken
1/2 cup chopped celery
1 cup seedless grapes
1 cup mayonnaise
2 tablespoons red onion minced
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 to 1 teaspoon curry powder
salt & pepper to taste
1. Cook bacon over medium high heat until evenly brown. Crumble and set aside.
2. In a large bowl, combine chicken, bacon, celery and grapes.
3. Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry, salt and pepper. Pour over salad and toss well.
4. Chill for about an hour to allow the curry to settle. Serve and Enjoy!
Oh - obviously I placed on a bed of mixed field greens and garnished with fresh cherry tomotoes. Yum. Yum.