Conscious Kitchen is a beautifully grounding and flexible life practice. You can take it with you wherever you go, in the form of a set of principles and an attitude that I’d like to share with you here as a story of this day in the life of Axladitsa’s kitchen.
Fresh food - use what's there
Vanessa and Maria have been talking about supplies – what fruit and vegetables are left? What more do we need? Kiria Athina is chopping walnuts to add to the nut and seed mix for toasting. Now that the oatmeal is cooked (dried figs in it this morning), I have decided to withdraw from physical contribution in order to record my thoughts about the sublime collective practice of Conscious Kitchen.
Nici is cutting fruit, Athina has moved on to toasting the nuts, while Vanessa has concocted something ineffable with bananas, cocoa nibs, cinnamon, cloves, walnuts and orange peel (we’re experimenting with cutting and sun-drying citrus peel for use in the eco-loos (deodorising) and around the olive trees (bug repellent), rather than putting it in the compost where they burn the worms).
Quality of presence
Colour and texture
The story of this dish itself demonstrates a few more key principles: firstly, upcycle what you have into something new – the stock demonstrates a double upcycling, first from last night’s bones into stock, and then reclaiming the artichoke leaves, that had already instilled their flavour to the stock, as a layer in the lasagne. Secondly, cook collectively when you can, inspiring each other to branch out, experiment and innovate, offering our gifts and expertise – thus is lasagne born!
feral salad
When we returned, we discovered there was also a rice pilaf with lovely toasted almond slivers, a divine salsa with onion caramelised in baslamic vinegar and red wine, courgette and apple and a crunchy living chutney made with sprouted mung beans, fresh lovage, olive oil, salt and lemon juice.
A decorated table creates beauty
When the community gathered in the kitchen, Vanessa spoke to the gathering about what was in all the dishes, so that all present would understand where our food came from (another principle: know what you eat). Introducing the meal and sharing your experience of preparing it brings the guests into the space and creates awareness: the meal is alive, and the fruit of a story in producing it. When all the plates were full, we offered a moment of grace, the cooks sang a spontaneous (and funny) song of thanks to the earth.
Just before we tucked in, Vanessa chimed in one last time: “Notice your first bite – notice how it feels in your mouth, the taste, the texture: what ingredients can you discern?” We broke this bread together in joy and awe, knowing that we would never eat a meal like this again.
After dinner, we sang birthday songs from all the cultures present, old and new, and Nici whipped out a gorgeous carrot cake topped with a mix of greek yoghourt and lemon curd all the way from Leeds, UK.
In a nutshell (where else?) Conscious Kitchen is the practice of consciousness in daily living – it invites us to do what we always do and then that bit more: noticing what is present, bringing intention to life, offering the fruits of our labour as a gift of love.
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