What Is Mindful Eating? Final Thoughts

I really enjoyed Mirval's Mindful Eating cookbook. It's a luxuriously photographed, educational, and well-written book, plus the recipes I tried were very good. The ratatouille sauce, in particular, will become a staple in my house.

That said, I think Miraval missed a big opportunity. Sure the introduction says that mindfulness is "...the core concept that shapes Miraval's programs and environment..." But nowhere did I see an explanation of mindful eating for either a beginner or someone who has not been to the Miraval Resort in Arizona. 

Sure, there was a short sentance stating that mindful eating is "...the art of reacquainting yourself with hunger and letting it cue you to eat, rather than feeding emotions."

Ok then.

The book said that choice is a guiding principle with meals at Miraval, and that the cookbook gives the reader "...tools to make smarter choices..." regarding portion size and the importance of using fresh local ingredients over processed foods."

I can't disagree with that.

But being mindful of what you eat is not just about learning hunger cues, portion size, and sourcing ingredients. Mindfulness is about the entire process of preparing and savoring and cleaning up after a meal. There is a totality of approach to cooking and eating that Miraval completely failed to emphasize in a cookbook.

What do I mean? Let's try an example.

I'm reminded of the raisin exercise taught to all who attened the introductory workshop weekends at the Omega Institute for Holistic Studies (I worked there for a couple of years in the late '90s.) Some participants scoffed at the idea of taking five or ten minutes to eat one raisin; others just didn't like raisins. But if you take the time to try this very simple thing, your whole way of experiencing nourishment has the potential to change.

*Find one raisin, and place it on an elegant serving piece. Take the time to consider about what the raisin has experienced to be able to nourish you. What was it's point of origin? What carbon emissions were expended for the rasisin to arrive at your doorstep? Did it come to your home in a bag? A box? Did you walk to the store or drive a car?

*Hold the raisin in your hand. Notice the creases, the colors. Hold the raisin by your fingertips and feel the texture. Bring the raisin closer and smell. Is it earthy? Fruity? Tangy? What else can you learn from observing the rasisin?  

*Now close your eyes and gently place the raisin in your mouth. Let the raisin roll around on your tongue. What flavor do you taste? Do you notice texture? Notice the reaction that happens as soon as food enters your mouth - the salivating is already beginning.

*Keep your eyes closed and begin to chew. Go slow. Pay attention to each and every movement, all of the many muscles and glands that combine to begin to breakdown the small raisin. When the raisin has disintigrated, swallow. Pause for some time, and reflect on how this simple act of eating one raisin is taken so much for granted.

There's no doubt that I'm just as likely to prepare a meal of local ingredients as I am to drive through a fast food joint. Rarely, though, do I take the time to both prepare and savor a full meal with my complete attention.

Unfortunately, this full-rounded, slow-moving experience of nourishing oneself is precisely what the Miraval cookbook failed to illuminate. With that small omission, they have missed a grand opportunity to enlighten and teach about true mindfulness.

No special equipment or ingredients needed.

Notes:
1) Yes, you can try this with a single craisin, grape, or a small piece of good chocolate!
2) There are many videos of the raisin exercise online. Try this one or this one for a good laugh.

Rah Rah Ratatouille, Polenta, Argula & Goat Cheese

The last recipe I prepared from the new Mindful Eating cookbook from Miraval Resorts was comprised of three separate recipes. One of those I’d already made: ratatouille. The other two? Well...

The full name of the final recipe is a mouthful: Carmelized Three Onion Polenta ”Lasagna” with Wilted Baby Arugula, Goat Cheese, and Ratatouille Sauce.

Be sure to say this aloud to someone you love. Speak slowly.

The goat cheese was mixed with a little small-curd cottage cheese, salt, and pepper, then set aside. I also chopped two cups of arugula.

The polenta scared me. I’ve had bad polenta problems in the past. At least recipe this started with three kinds of onions - easy! But reading the recipe closer showed that the trained professionals in the Mirival kitchens recommended ”quick-cooking” polenta. Huh?

I’d seen the kind of polenta that is prepared and packed into a tube, but not quick-cooking. I scoured my local grocery store until I found Polenta Valsugana in the Italian section, alongside various roasted red peppers and a zillion bottled spaghetti bottles I found it. Amazing.

Back in the kitchen, I carmelized the red and yellow onions in a little olive and canola oil. The recipe does call for leeks, but only 1 1/2 Tablespoons worth, so I only used two kinds of onions. Then I added vegetable stock...and the polenta.

I whisked, and whisked,and whisked some more. And you know what? The Polenta Valsugana worked perfectly!

Hot polenta poured into prepared pan.The polenta went into a buttered pan and was set aside to cool and harden. While waiting, I got the remaining ratatouille out of the fridge and heated.

The polenta was then spread with the goat and cottage cheese goodness, broiled until somewhat browned, cut into four pieces, and transferred to plates . Topped with arugula and ratatouille sauce this was one of the best meals i’ve had. Delicious. And not nearly as complicated as it sounds. You could even do a lot of the prep work beforehand.

Polenta, Arugula, Goat Cheese, and RatatouilleOverall, I enjoyed the recipes from the Mindful Eating cookbook from Miraval Resorts. But I had one minor concern...which i’ll tell you about in my next post.