How Fresh Mind Cooking Began: 

I have been intimately involved in cooking, food, and herbs for more than 40 years.  I didn’t know anything about preparing food until I was in my early 20’s when I realized the chore wasn’t going away.  I was determined to learn how to do it well.

In the process of cooking and learning I took in so many ideas about what constitutes the exotic and the nutritious that I grew confused and fearful.  Was this onion organic?  Could cheese be part of a heathful diet?  Am I going to gain or lose weight by eating these foods?   Why don’t the dishes I prepare look like the ones featured in magazines?  The endless choices at the grocery store were daunting as was the overflowing refrigerator, and I felt discouraged by the dirty dishes at the end of a less than satisfying meal. In fact, I was not really cooking at all, I was completely caught up in my should, coulds, and woulds.

Over time, I realized the problem was not the task of cooking itself but the attitude.  This is when I met my buddhist meditation teacher, Dzongsar Khyentse Rinpoche.   It didn’t have to be complicated. He said,  “Cook and eat as if you are going to die tomorrow.  Let go of hope, fears, and obsessions.  Simply appreciate what you have this moment.”  Reflecting on this allowed me to gradually peel away the layers of ideas and attitudes I had about food and cooking.   I began to tame my mind by using the Fresh Mind Meditation recipe taught here.  With new confidence I returned to the kitchen, uncucumbered by expectations and obsessions.  

Now I just cook with the right motivation, serve, and let whatever happens happen.