Barefoot in the kitchen

With my trusty ancient copy of Cordon Rouge in hand, I’ve spent a peaceful afternoon cooking today.  A dear friend is going away on holiday and I wanted to make something delicious for her to take to the cottage.  I’ve been practising ‘slowment’ as I cook, a concept shared with me by a wonderful colleague from my Rethink days.  Bare feet touching the floor, I’ve taken the time to dice the vegetables slowly and purposefully, enjoying every sensation.  With accompaniment from Molten Meditation it’s felt a very Zen way to cook, in comparison with my normal flurry of pots and pans.  It’s a rare treat for me to take time out to cook without Little One tangled around my feet asking if she can help out!

The Cordon Rouge cookbook came from a (sadly now departed) cafe called The Red Herring from my Newcastle Uni days. The vegetarian and vegan food there was out of this world, and the whole place ran on ‘love, pure love’ as a worker’s co-operative.  When I cook one of their recipes it instantly transports me back to the feeling of wellbeing and comfort promoted by the delicious food and the staff.  Recently, I’ve found my goodgirlgapyear solution to Red Herring nostalgia; Herbies vegetarian cafe in Exeter.  The most fantastic dhal and delicious salads, an incredibly warm welcome (especially for Little One) and free cakes with a drink before 12pm.  It’s the perfect way to round off my day when I pop into Exeter for yoga.

What did I cook while barefoot in the kitchen?  Well that’s a surprise for my special friend.  If you love veggie food, I’d definitely recommend treating yourself to a copy of this legendary book. x

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