After Mu shared with us her typical breakfast I really wanted to show up at her door at 7:00 a.m. empty begging bowl in hand. But no Buddhist monk am I, so I had to make my own breakfast at home. Then I heard from Mary, my new found compadre of breads and grains. Mary is in love with breakfast. After reading her story, you will be in love, too. With breakfast, that is.
Every morning I sit outside for just ten minutes and do my morning meditation. Usually I have a small cup of black coffee with it, and try to drink it mindfully. My husband and I are super coffee-fanatics. We sometimes order fair trade beans from Africa ourselves or even better, we try to go local and get the best beans right in our own neighborhood. There is a purity in a whole bean of coffee that seems to be lost from our westernized fast-food version.
From there, I usually make breakfast. It can be eggs with spinach and garlic on some days, and some kraut on the side, whole grain blueberry pancakes on a wonderful lazy Sunday, drizzled with fresh maple syrup from the farmer's market. Or if I feel that I am in a bit of a rush, I will have a half cup of kefir, an apple with almond or peanut butter, or some other fruit. Always organic everything, and from as close to my backyard as I can get it.
No matter what I ingest, I always try to do it mindfully and with a smile. I used to rush through my breakfast until I realized it sets the tone of my entire day. Now, I look forward to it every morning, no matter what the menu.
Mary is a student of Chinese medicine. She is on a quest to discover how an individual can use whole foods to heal the body through aligning themselves with the natural produce of the seasons (sound familiar?). Her latest obsession is making her own breads. Her idea is to ferment them to boost the nutritional content to promote easier digestion and lower the glycemic index. She began a blog recently to keep track of her flour findings and now blogs beautifully at www.breadculture.org.