Make cooking an art by being centered?

- through Henry Oudin

Published on

How to cook and eat daily while realizing the generosity of existence? The Tenzo Valérie Dai Hatsu Duvauchelle invites us to do so through the practice of benevolent cooking. The products are local and organic. Its seasonal recipes, without liliaceae (bulb plants), do not use animals and preserve the natural taste of the ingredients.

Cooking while being centered

To sit or work standing, in confidence, in the traditional Zen posture, is to entrust oneself to the earth and the sky, to feel our spine connected to the elements and to let ourselves breathe in the air. We thus find the deep intuition of what food is and see our desires align with our real needs. Which is done very simply. To accompany this process while celebrating spring in gluttony, I offer you today a seasonal sweetness: the macha strawberry tartlet.

For an 18cm tart pan:

Shortcrust pastry: 150 grams of white spelled flour, 65 g of unhomogenized margarine, 1 tbsp of unrefined blond sugar, 3 pinches of salt, 35 ml of vegetable milk, 1 g of vanilla powder.

The pastry cream: 250 ml of soy milk, 2 tbsp of cashew nuts, 3 tbsp of unrefined blond sugar, 3 tbsp of cornstarch, 2 tbsp of macha (green tea powder), 1 tbsp of unhomogenized margarine, 3 tbsp of rice milk.

Mix all the ingredients with a spatula then finish by kneading the dough for a few minutes. Leave to stand for half an hour at room temperature. Roll out the dough using a rolling pin on a floured work surface.

Oil and flour the pie dish, place the dough in it, pressing down well at the edges, then prick with a fork. Cook for twenty minutes at 160 degrees.

In a saucepan, combine the ingredients for the cream, except the margarine, the macha and the rice milk. Set the cream over medium heat for a few minutes. Let cool. Add the macha, margarine and rice milk then mix with an electric whisk or vigorously by hand. Spread on the cooled dough then place strawberries cut according to your fancy.

Before tasting, I remember who I am thanks to the five contemplations :

– I see the cogs that were necessary for this food to reach me: interdependence.
– I observe my way of life to know if I am aware of this gift of life: gratitude.
– I see how much it calms me down: confidence and harmony.
– I recognize this food as my best medicine: health and energy.
– I contemplate this food in the joy of seeing my life flourish thanks to it: enthusiasm

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Henry Oudin

Henry Oudin is a Buddhist scholar, spiritual adventurer and journalist. He is a passionate seeker of the depths of Buddhist wisdom, and travels regularly to learn more about Buddhism and spiritual cultures. By sharing his knowledge and life experiences on Buddhist News, Henry hopes to inspire others to embrace more spiritual and mindful ways of living.

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