Vegetarian cooking lesson 6
Preparing seeds and soup reveals simple principles for mindful nourishment.
Roast sunflower or pumpkin seeds until they pop. Use dissolved salted water to coat them evenly, as dry salt would fall away. The iron-rich residue at the bottom is harmless. For a creamy soup, add water and consider celery, which is naturally salty and may need no extra salt. A little salt in the water is sufficient to make the seeds taste salty with minimal actual salt. After cooking, let it cool for a salad or snack. Enhance the soup with fresh coriander or basil, including their flowers. Flowers like roses and violets are edible and calming; add them at the end without cooking. They nourish the soul, while vegetables nourish the body. Serve with creativity, such as pancakes with cream or ice cream, to bring joy.
"Then each and every seed gets covered with a little salt, so when we taste it, it tastes salty, but there is actually very, very little salt in it."
"Vegetables and fruits are nutritious for our body, but the flowers are nutritious for the soul—or so they say."
