Our attitude, while collecting, preparing and eating our food, contribute extra strength and nutrition to it, adding positive and conscious vibrations, which are food for our soul.
Collecting and preparing our food with attention, avoiding distraction in other thoughts, defines it. This, at the same time, defines ourselves, what we are doing, and what we come in touch with. Our food reflects what we are and it’s more tasty, energetic and beautiful; moreover, it’s our food.
Preparing our serving from our heart transmits love to it, to ourselves and those we share it with.
Cooking as meditation – remaining centred in ourselves and our actions – defines us, our time and what we are doing.
Chewing completely and attentively our food, avoiding distraction in other thoughts, makes it tastier; our digestion becomes easier and we give dignity to what nourishes us. Digestion begins in our mouth.
Sipping our drinks and drinking the right amount of liquids, keep our stomach light and our digestion proceeds properly.
Remaining three hours without ingesting anything else, gives our digestion time to complete its process, allows our consciousness to follow and enjoy our digestive progress, and gives our stomach a rest. Plus, it consents our body to utilize all obtained energy.
Our tongue is able to determine four types of taste: sweet, sour, salty and bitter, and four tactile sensations: pungent, astringent, consistency and temperature. Trying to satisfy them all during our meals prevents them from continuing calling for fulfillment.
Breathing consciously while chewing and in between bites, keeps our consciousness in the present, thus able to watch all that simultaneously and synergistically makes that moment a cosmic event.
Growing our children as vegetarians teaches them compassion, kindness and care; these are also known as the attitudes of enlightenment or angels’ food.
The ethics of vegetarianism is based on love for life in all its aspects. A frequent and quick objection to the ethics of vegetarianism concerns the killing of plants. When we feed ourselves on the fruit of plants or trees, on vegetables that grow back, on seeds collected after the plant has completed its life cycle, there’s no killing; we’re simply picking up what nature gives in abundance and combine them in an infinite rainbow of possibilities. Following are examples of ethical food, including some extracts and derivatives, in alphabetical order.
Artichokes, barley, beans, beer, beetroot, broad beans, bread, broccoli, cabbage, capers, capsicums, cauliflowers, cereals, chickpeas, chocolate, cucumber, coffee, corn, eggplant, fruits, garden vegetables, lentils, lettuce, millet, nuts, oat, oil, olives, pasta, peas, peppers, pumpkin, quinoa, rice, salads, seaweeds, seeds, soy, tea, tofu, tomatoes, vine, wheat, wheat protein or gluten, zucchini, and so on.