What do moms, Sanskrit chanting, funerals and dill pickles have in common? Well, this is a stretch, but these topics, which I discuss in this week’s podcast all involve making a decision to do the best you can with what you’ve got. The challenge is that a lot of us are great at being Monday morning quarterbacks. We’re quick to find kinks in our past thinking and willing to drag ourselves over the goals rather than to remember, at the risk of repeating myself, that we do the best we can with what we’ve got.
In the podcast I mention a few inspirations I’ve had this week. First off, I’m exploring the world of probiotics and when I was trying to use up the veggies in our fridge, I spied a half head of cabbage and figured, let the experimenting begin. Turns out it’s outrageously simple to make fermented veggies – that’s what they call it – and there are a lot of videos that walk you through the steps.
This guy “Craig” from Craig’s Kitchen has some videos that are incredibly straight forward and low key. Plus he drops things and stuff so they’re pretty relaxed!
My sauerkraut has been sitting in the cupboard for a good few days so I’m going to have a taste and see if it’s ready. To be honest, I haven’t had sauerkraut in a gazillion years and have no idea what it tastes like. I have a feeling when I did have it, probably on a hot dog, it was something that I didn’t particularly love, otherwise I would’ve had more of it. Anyhow, I’ll be going in with an open mind and be willing to let it be an acquired taste. The things you do for gut health.
The cool thing about trying something new is that one thing leads to another. Same for this probiotic adventure. Once I did the sauerkraut, I thought, “Whoa! Would it be that easy to make dill pickles?” I might not know jack about sauerkraut, but I KNOW dill pickles. Sure enough Craig had another easy how-to on making these as well.
Now, these I can’t wait to taste and I’ll certainly know whether they’re right or not and if they are, I’ll assume so it is with the sauerkraut!
These probiotic experiments were created under the influence of some classic Sanskrit chants. I’ve been hooked this week on the lessons of Deva Premal and Mitan’s 21 Day Mantra Meditation Journey. You can listen to it on Spotify. As mentioned, I find mantras kind of a cross between calming and focused music and a sort of prayer. As per cooking and food preparation, you might be interested in Day #15 of these chants which focuses on healing. They explain that in Aruvedic philosophy, cooks will chant this mantra to infuse the food with healing and nourishing properties. Perfect for creating guilt-free magic with anything you prepare to eat, probiotic or not.