God is Great, God is Good, Let us Thank God for Our Food

Once I was eating lunch in a restaurant by myself.  I had just bought the book “Everyday Blessings” by Jon and Myla Kabat-Zinn. I decided to read it while waiting for my food.  A waiter stopped and asked, “What are you reading?”And when he heard the title he said, “Can I tell you a story?”“Of Course” I said“Last year I was traveling through Mexico.  I had run out of money and was walking all day trying to get to a place where I could get help.  I was exhausted, thirsty and hungry.  Suddenly, I stumbled upon a monastery.  I ran towards the door and knocked.  I was on the verge of collapse.  They took me inside and gave me some food.  When they put the food down in front of me, I started to cry.  For the first time in my life, I understood why we say grace before we eat.  For the first time in my life, I was thankful for my food.”And then he walked off and continued to wait on and serve food to the people at his tables.Several people thanked me today for preparing the meal at Retreat House.  It was assumed I have a full schedule (which I do) and preparing lunch was just one more thing, but the truth is – preparing healthy harm free food for grateful people brings me great joy.  It is not a chore.  I want to make room in my schedule for it. I look forward to Wednesdays.There is no gratitude for the meals I prepare at my house.  Cooking at home is a chore.  I dread even deciding what to cook as I know someone will complain.  The folks I regularly cook for have become entitled and demanding.  It is amazing to me to see how the act of cooking has been transformed for me simply because of gratitude.We are surrounded by abundance and nowhere is this more evident than in our food.  Yet while we suffer from abundance, there are too many people like my waiter friend who suffer from lack. May we grow in our ability to recognize our abundance, be grateful and then moved to share with others.Healthy Cooking!Deanna HollasNext Meal Served at Retreat House is Wednesday, January 17Vegan Lentil SoupCabbage Sou1 onion3-4 cloves garlic4-6 carrots3 Potatoes (I used russet)2 Zucchini1 head cabbage (I don’t always use the full head if it is rather large)2 Tbls fresh dill2 tsp thymeSalt and pepper to tasteVeggie broth and water to cover3 Tbls fresh lemon juiceSaute chopped onion in 1-2 Tbls broth.  As this sautés, mince garlic and add to onion.  Chop and add the rest of the vegetables in the order on the list.  Stirring well as you add.  When all veggies are chopped and in the pot, add the liquid (except lemon juice) and seasonings.  Bring to a boil and cook for about 15-20 minutes, until potatoes are tender.  Turn off heat and add lemon juice.NoTuna Salad1 can chickpeas2 stalks celery2 Tbls sweet pickle½ red onion1 Tbls soy sauce1 tsp Dijon mustard3 Tbls vegan mayonnaiselemon¼ tsp garlic powdersalt and pepper to tasteDrain chickpeas.  Mash with a fork.  Chop and add celery, pickle and onion.  Mix next 4 ingredients together and then stir into chickpea mixture.  Season as desired.