Chicken Kiev, homemade mushroom risotto and tabouli salad. Organic mushrooms and thyme baked in filo dough. Spring greens, watermelon, feta and cashew nuts tossed in lime, ginger and sesame oil. Arugula tossed in lime juice served with a poached egg and prosciutto.
Not the menu from a restaurant – my meals this week, all homemade.
I have always loved good food and I really enjoy cooking excellent food. I had a long standing belief that I had to cook for someone else to invest in cooking amazing meals. So if I was alone, I ordered in garbage or I ate popcorn. The clear message was that I was not worth the investment.
Flash backwards about 3 years ago as I prepared to go to John of God in Brazil: I have to set an intention so I chose loving myself. I have no idea what that feels like.
Shortly after, my whole life came into alignment around loving myself. Many of the relationships I was in all dissolved away (romantic and friendships), leaving only my deepest friendships. My career changed. My health changed. My home and garden changed. My spiritual process deepened exponentially.
When I was growing up, my grandmother used to say that the fastest way to a man’s heart was through his stomach – meaning men loved good cooks. For me, one outer proof of my love for me is the food I am eating. My meals are a celebration of my creativity and my recognition of what I deserve – true nourishment.