Your Meditation

A big daunting term? It doesn’t need to be.

Meditation is a broad term that has many meanings to different cultures and religions and is carried out in a multitude of different ways.

If you googled it now you would get many different definitions for what it means to meditate. Varying from enlightenment to changing the way your mind works.

What is Meditation?

It is important to choose your own definition for what you would like to achieve meditating. For me it is:

“To create a space to be connected with my true self, my true self not associated to stress or worry”

I like to strip back the term. Instead of setting out time to meditate, simply set out time to sit still.

How do you meditate?

You will find a huge amount of different techniques for how to meditate. For some this is great, choice is of course one of the great privileges of the internet but for me it becomes a little overwhelming. How do I choose? Which is right for me?

Traditionally most meditation techniques all require you to sit comfortably in a seated position and bring your attention inwards focusing on your body and your breathe. You then sit in this space for a set amount of time bring your attention back to your breathe or focus point each time you have a thought.

Like many I started with Headspace a few years back. The worldwide app has brought meditation to the masses. To keep it fresh however there are a huge number of different courses you can do for a technique that I think should be left much more simple.

Challenges of meditation?

When I spent time in India one thing I was doing was meditating every morning. To meditate fully you need be in a comfortable seated position, cross legged on a mat or cushion. This enables your body to stay alert. If you are supported in your seated position you mind can become too relaxed and you could sleep.

I’m afraid as a chef this will probably be incredibly difficult. When I started I could sit cross legged for about 2 minutes before my middle back, hips or groin screamed at me to get up. This is very normal and not something that should stop you.

Asana, the movement part of yoga which we are all familiar with is the way you stretch and strengthen your body to be able to sit cross legged and meditate.

I am in two minds as to whether or we call the monkey mind a challenge to meditation. It’s what we are looking to calm and control using meditation.

Finding your meditation?

A teacher of mine recently gave me a different perspective on meditation. Meditation simply doesn’t have to be this traditional way. For some it is great but its not for everyone.

We meditate whenever we are consciously taking control of our thoughts using focus.

For you, when do you feel you have control of your thoughts, your monkey mind? It is this time you can cultivate. Expand on. To meditate.

It could be…

Brilliantly for us… when you cook? Cooking is a great meditation. Next time you are kneading bread or stirring a risotto simply focus your mind on your breathe, or on the job at hand. If you have a thought, acknowledge it and then let it go. Don’t judge yourself (keep up your Ahimsa practice – see my post on Ahimsa).

or is meditation for you when you are in the bath, whilst on a walk, whilst running or whilst doing a yoga class?

So, don’t be overwhelmed by the term. Just appreciate the benefits and give it a go.

For me I have always found that the more I meditate the more I can take this calmer mind into life. The stresses of life or the stresses of the kitchen.

If you would like to chat about how you could benefit from meditation drop me a message and we’ll have a chat, and if you have other ways that you think you meditate then please share.

Id love to hear from you.

Namaste

Whole Food for a Calm mind

What we eat can of course have an effect on our moods. Deep down I think we all know this. We are being bombarded with different super foods to fix different problems.

It needs simplifying, stripping back and made accessible to all. Agree?

Whole foods are an easy way to try to do this. Whole food carbohydrates in particular. White flours for example will give you a quick hit of energy but then leave you tired again. This high and low can be a huge cause of anxiety in the kitchen. Much the same as if you drink coffee as a diet.

Check out my recipe for a delicious quinoa tabbouleh. Get it on the menu so that staff food can offer something wholesome!

http://stevenmercer.co.uk/recipes/autumn-red-quinoa-tabbouleh/

Have we lost connection to what really matters in the kitchen?

Over the past week I have read Lost Connections by Johann Hari. A book that has changed mine and millions of others’ take on what depression really is.

The book talks about how depression could be caused by lost connections to what really matters rather than a chemical imbalance. I found it to be utterly inspirational. For a number of years I believed I was ill and sure, I was but the most terrifying part of it was believing it was out of my control. A chemical imbalance does indeed feel out of your control.

This got me thinking about my depression and anxiety in relation to my work.

Two of the major connections Johann talks about are community and meaningful work as being connections which can make a huge difference. If you feel part of a community and have meaningful work Johann says you are significantly less likely to suffer from depressions.

Being a chef can give you both of these things in abundance if you are in the right job for you. But how many of us have lost this connection. I know I did.

So, what I am saying it perhaps it is time to re-frame how we see elements of our work. Connect back to the ingredients. As chefs, we should see a carrot and connect with it, the story of that carrot and what magical and meaningful things we can do with it. Its why you wanted to cook in the first place, right?

And community, I spoke recently to a friend of mine and he said to me that the community of the kitchen saved him during very difficult times. When you connect with your team and achieve great things it makes you feel warm and joyful. Embrace it.

But of course, remember, that looking at these connections is one part of how you can feel better. It is not always a solution on its own, however take control of what you can. How you frame and appreciate things is in your control. So next time you are working with someone who you see as a friend and that amazing mozzarella is delivered, stop and appreciate the moment. Connect with it and then perhaps the stress and pressure to come will feel more meaningful.

If you want to read more I highly recommend the book and I’d love to hear abut how you can connect it to the kitchen.

Until next time.