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.

Eating Las Vegas

I was in Las Vegas recently on a business trip, which is neither as glamorous nor exciting as it sounds. I did stay at the Bellagio, which is as wonderful as you think it is.

First, my intial flight was delayed three hours causing me to miss a connecting flight and be rerouted. In fact, my bags stayed overnight in Chicago while I (after twelve hours) moved on to Vegas. I suppose it's not an auspicious beginning for the Chinese New Year.

Until I arrived at the Bellagio, I didn't know it even was Chinese New Year. However, the hotel was decked throughouts with iconic Chinese images, especially the conservatory. Check out the video and look for the moving steam-breathing dragons

With aid and understanding from a co-worker, I persevered through the first conference day of greeting clients and meeting new people sans well-packed suitcase. And with a view like this, who would complain?

While the conference was certainly a success, the highlight of the trip for this food lover was dinner on Wednesday evening at Le Cirque. I had:

• Salade de Homard: "Le Cirque" Lobster & Avocado Salad, Black Truffle Vinaigrette (and two small shavings of Black Truffle.)
• Le Canard de Barbarie: Honey Glazed Barbary Duck Magret, Pumpkin & Duck Confit Parmentier, Roasted Chestnuts, Grapes au Foie Gras, Pommes "Souffle," Ruby Port Sauce
• Macaron aux Framboises, Sorbet de Roses, Litchi Emulsion: Raspberry Macaroon, Roses Infused Sorbet, Lychee Foam

Service was impeccable and food spectacular. The lobster melted in my mouth, the pumpkin and duck confit sang, and the roses infused sorbet propelled me into culinary heaven. Murmered business conversation matched the circus tent jewel-box surroundings.

And as we gathered our things to leave, the staff dropped off small golden silk boxes "for the ladies."

Perhaps this was the auspicious start to the new year elegantly wrapped as a delectable chocolate surprise.