When she was twenty-two and fresh out of college, she found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Greenwood was attracted to Zen's all-encompassing approach to life and how to live it, the way it did not shy away from the big questions about life's meaning, and the radically simple yet profound way it suggests one view the moment, reality, the now. At the monastery, she discovered a particular affinity for working in the kitchen, especially the practice of using what was at hand to create delicious, satisfying meals even when what was at hand was bamboo. This book is based on the philosophy oforyoki, or "just enough." From perfect rice, potatoes, and broths; to hearty stews, colorful stir-fry dishes, hot and cold noodles, and delicate sorbets, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and four a.m. meditation rooms and offers food for thought that nourishes and delights body, mind, and spirit.
- For the belly and the heart, these recipes and writings will appeal to readers interested in cooking or Zen teachings
- Includes 30+ recipes based on authentic Japanese cooking techniques that can be used in American kitchens
- All the recipes are vegetarian and most of them are vegan
