How Prashad Encourages More Conscious Cooking


In Sanskrit, PRASHAD refers to food that has been prepared with affection, imbued with devotion, dedicated to God, and sealed with a prayer of thanks! I think this is a wonderful approach to incorporate the practice of present into something we do as part of our everyday routine! The energy, attitude, intention, and sentiments that you have when cooking are said to be incorporated into the meal, according to Ayurveda theory. This energy is subsequently received and processed by the one who has been given it.

Food may not only nourish your physical body, but it can also nurture your mental and spiritual well-being!

Conscious cooking is a word that I use very frequently.

It is possible to cook while being conscious of your surroundings when you make your food without being distracted or disturbed, allowing you to devote all of your energy and concentration to the meal at hand.

  • Further, consider how this healthy diet will benefit their bodies and provide them with the energy to utilize their bodies to accomplish good in the world by utilizing any special abilities they may possess.
  • While preparing the ingredients and cooking the dish, keep your attention on what you’re doing at all times.
  • You may even communicate with your food by singing to it!
  • As a result, I recommend you to use positive language, meditate, or listen to uplifting devotional music while preparing the meal, or to recite affirmations to the food while cooking.
  • Avoid thinking about the issues of the day, whether they are your own or those of others, or allowing yourself to be distracted by television, news, or other media.
  • Everything else may be postponed.
  • There are no specified types of food or lists of dos and don’ts in Ayurvedic cooking; rather, it is a conscious effort on the part of the cook to uplift everyone who is receiving the meal that is being prepared.

Continue to be mindful xxWith gratitudexx Radhi xxSending you so much lovexx Radhi xx

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Conscious Cooking: Preparing Meals with Mindful Awareness

“A recipe is devoid of personality. “As a cook, you must infuse spirit into the food.” Thomas Keller is credited with inventing the phrase. Those who practice eating meditation, or a mindful approach to enjoying your meal with reverence, purposeful attention, full sensory embodiment, appreciation and present-moment awareness, are among the most well-versed in the discipline. When it comes to one of your most essential daily tasks, mindful eating is an excellent approach to put a deeper awareness into it.

Take up the discipline of mindful cooking, which is the act of making meals with complete consciousness.

There is an increased awareness of the particular intricacies of the culinary process, and a profound, in-body sensation of the satisfaction and joy that comes from preparing a healthy and healing meal with care, compassion, appreciation, and love, among other things.

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Prepare your next meal by taking the following factors into consideration.

Begin with Intention

Before you begin your conscious cooking practice, take a moment to reflect and set a clear objective. Close your eyes, take a few deep breaths, and make a promise to yourself that you will devote all of your focus to preparing your food during this time. Visualize the finished dish, which will be a tasty and healthy supper. Allow yourself to be the instrument through which the food will be made by having the clear realization that you are a conduit of pure consciousness. As you go through the experience, remember that it is a chance to expand your waking path.

Focus on Service

Preparing meals is a selfless act; you are either nourishing your own mind and body or the minds and bodies of others when you prepare meals for them. Through the food you prepare, you are sending love and care to people for whom you are cooking. Allow yourself to be open to the possibility of putting your entire being into an act of unselfish service. When you execute this deed, you are accepting that people you serve are gods and goddesses in disguise, which is a Karma Yoga practice.

Deliberately Prepare the Space

Make sure to take the time to properly prepare your environment before you begin. Lay out your recipes, as well as your utensils (knives, spoons, cutting boards, saucepans, and so on), and your ingredients on a work surface. As a new chef at culinary school, one of the first things taught to them is the term “Mise en place,” which literally translates as “putting in place.” It applies to both the kitchen setup as well as the chef’s state of mind. Take the time to prepare everything ahead of time, just like you would for a tea ceremony, so that you don’t have to race for an item after the cooking has began.

Take note of all the relationships that must exist (farmers, laborers, truckers, supermarket clerks, and a host of other people) in order to deliver these foods and equipment to your table.

Always remember to chose components that are sattvicor pure, nutritious, necessary, and rich in vital lifeforce orprana.

Proceed with Care and Attention

As you begin to follow a recipe or prepare a meal, remember to be mindful of each stage of the procedure. Follow the guidelines step by step with complete awareness; don’t just fumble through and chuck things into a dish without paying attention to what you’re doing. Given the number of processes and cooking periods involved, it is best to go as slowly and methodically as possible.

Relish in a Full Sensory Experience

Cooking is a great activity that engages all of your senses at the same time. Take note of how these portals of vision assist you in having a more in-depth view of the present moment:

  • There are vivid hues to behold, as well as steam rising from the dish and the freshness of each component. You can smell the food and the spices, and you become aware of the way the distinct fragrances of each ingredient blend together to form the overall fragrance of the meal. The constituent components may be tasted individually, delving into the sweet, savoury, pungent, bitter, and astringent characteristics of each
  • There’s something about a rolling boil of water, the rhythmic speed of a knife on the chopping board, or the sizzle of food cooking that you can hear. When you sprinkle the components into a stew, you can feel the texture of the ingredients, the thickness of a combination, and the grains of salt.

Embrace Total Presence

Allow yourself to be completely and completely present during the cooking process. Allow your thoughts to go beyond the present and into the future, and just feel this moment, this activity, in its entirety. Cooking safely and being mindful of cooking times, adequate sanitization, hot stoves, and sharp blades are all vital, but it’s also necessary to remove any non-cooking related distractions to the greatest extent feasible. Put your phone down, refrain from multitasking, and focus on one activity at a time while at work.

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Take one of the following into consideration:

  • Om Vardhanam Namah – the mantra of the Law of Giving and Receiving, which translates as “I am both the nourisher of the cosmos and the recipient of its nourishment.” It is customary to say Om Sri Danvantre Namaha before making food in order to infuse it with healing energy, which literally translates as “Salutations to the existence and might of the Celestial Physician.”

Incorporating these mantras into repeated actions such as stirring or cutting vegetables will assist to train your awareness to achieve total absorption, also known as Samadhi, in a short period of time. We become one with the job at hand, with the cooking, and with the food that we prepare.

Serving and Blessing the Meal

The dinner is now ready to be served to you, your family, and/or visitors once it has been prepared and cooked. Giving the food to people who will be eating it in a mindful spirit of service and appreciation once again contributes to honoring the divine in the food and those who will be eating it. A blessing for the food, either quietly or vocally, is also a good moment to express gratitude while also acknowledging how lucky we are to be able to share a meal as a family at this time of year. Taking time to think on the following paragraph from the Bhagavad Gita Chapter 4, verse 24 is a traditional blessing widely utilized by monks and yogis.

Brahman burns the sacrifice in the fire of Brahman to present it to the gods.

A formal blessing may be expressed in this way: “May I recall that the preparation of this meal is divine awareness; the food itself is divine consciousness; and the process of eating this meal is divine consciousness.” For this reason, may the acts of cooking, serving, and eating be accomplished with complete awareness, so that I may awaken to my divine essence as a result of the experience.

When you serve and bless the meal, you are essentially handing over the practice of mindful cooking to all of people who will benefit from your efforts.

People may thoroughly appreciate the meal with their bodies and minds, just as they would appreciate a magnificent work of art.”

How does the consciousness of the cook affect prasad?

Written by: Sripad Mahaprabhudas According to what I’ve heard, the cook’s awareness permeates the food and is conveyed to the person who consumes it. Is this also true in the case of cooks who are devoted to their craft? In what way can prasad be cognizant of the cook when it has been thoroughly purified by the gaze of the Lord Himself? Will the conscience of the Lord not take precedence over the consciousness of the cook? Please include a scriptural reference in your response. Thank you very much.

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The 10 Best Cookbooks for Traditional Indian Food

Julia Wytrazek / a trip through culture Traditionally prepared Indian cuisine is much different from the kind of dishes such as chicken tikka masala and lamb biryani to which Westerners have grown used. It is far healthier, more adventurous, and just more delicious to eat curries and dals in India than they are in the United States. The following ten chefs have written books in which they reveal their secrets of authentic Indian food. Christine Manfield’s cookbookTasting India serves as both a food book and a travel guide, as she narrates her trips across India in the form of recipes.

  • Tasting Indiais structured into ten chapters, each of which focuses on a different part of the country, such as Goa and the Indian Himalayas, among others.
  • For those who prefer to travel from the comfort of their own homes and are unlikely to find themselves in India any time soon, there is a vast range of really tasty—yet not overly difficult—recipes to try their hand at.
  • A Taste of India by Christine Manfield||
  • lover’s Panjabi has included recipes that are suited for a wide range of skill levels and that appeal to a wide range of tastes, making this the ideal introduction for curry newbies.
  • She and her family are currently the owners of the MW Eat group of restaurants in London, which includes Chutney Mary, Veeraswamy, Masala Grill, Masala Zone, and Amaya, among others.
  • Along with tasty dishes such as Bombay prawn curry, Madras-style lamb curry, and Sindhi curry, the book contains some stunning food photos and an illustrated culinary map of India, as well as an illustrated culinary map of India.
  • Meera Sodha is driven by a desire to educate Westerners about the authentic taste of home-cooked Indian food, and she established Made in India, cooked in the United Kingdom.
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She doesn’t have one any longer.

Because she was encouraged to share her collection of recipes, we may all now enjoy replicating the tastes of her upbringing with our own tries at chili paneer and pistachio and yogurt chicken curry, among other dishes.

Despite the fact that Indian cuisine already offers a great deal to offer vegetarians, the vast majority of popular Indian dishes are high in dairy.

Consider a spicy tofu scramble for breakfast, potato quinoa patties for lunch, and a fantastic Goan tempeh curry for supper as examples of what to prepare.

These dishes, which are suitable for both dinner parties and treat-yourself midweek suppers, will certainly impress.

In her award-winning recipe bookEntice With Spice: Easy Indian Recipes for Busy People, Shubhra Ramineni dispels the misconception that excellent Indian food requires hours of preparation.

She has put together a collection of 100 of her favorite recipes and written them out in a simple and easy-to-follow manner with plenty of mouth-watering photographs in order to demonstrate to her American classmates that authentic and healthful Indian cuisine is far simpler than they would expect.

Shubra Ramineni’s ‘Entice With Spice’ is published by Tuttle Publishing.

is a coffee-table essential that you’ll use to prepare meals for the rest of your life.

Growing up on her grandmother’s farm in India, delicious food has always been at the core of all she has known since she was a small child.

Since she was featured on the British television showRamsay’s Best Restaurant in 2010, Patel’s delectable Indian meals have grown in popularity as a result of her appearance.

Kaushy Patel’s ‘Prashad at Home’ is published by Saltyard Books.

The Ultimate Curry Bible, written by one of the best-selling Indian cookbook authors of all time, opens with some of Jaffrey’s favorite traditional Indian dishes, as well as a few never-before-published goodies thrown in for good measure.

In addition to providing readers with a wealth of curry-making knowledge, Jaffrey devotes a section of the book to suggestions for the finest accompaniments to each delectable dish—whether it’s a fruity chutney, steaming rice, or a toasty chapati.

The book “Madhur Jaffrey’s Ultimate Curry Bible” is written by Madhur Jaffrey and published by Ebury Press.

The Curry Secret is a must-have for every Western curry enthusiast, since it contains delectable recipes for well-known dishes such as korma, bhuna, tikka masala, and jalfrezi.

‘The Curry Secret,’ written by Kris Dhillon||The Correct Method Rick Stein’s Indiais a thorough description of the author’s travels throughout India in search of the very greatest examples of this famous cuisine.

With this book, Rick Stein expresses his conviction that food is more than a basic need in India; it is the focal point of a fulfilling existence, and he uses it as a vehicle to communicate that conviction.

It is certain that everybody who reads Stein’s words and recollections will be inspired to attempt at least one of his recipes when they finish reading it.

Rick Stein’s India is a book written by Rick Stein and published by BBC Books.

Dal is an essential mainstay in traditional Indian cuisine, and it is one of the most cost-effective ways to serve a large family a nutritious meal that will keep them satisfied until breakfast the next morning.

There will be something in this book to satisfy even the most adamant lentil averse among us. If you’re looking for the ultimate wintertime treat, try the sweet potato dal. Krishna Dutta’s ‘The Dal Cookbook’ is available at Grub Street.

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