The food is already there, it’s just not recognised as food

Food and medicine is outside our door. It has always been there.

Many of us have lost or are losing this relationship, the relationship with where we come from and are dependent upon. I’m regaining it by giving it time and space. As any relationship, it cannot be rushed and it need attention.

Let’s see where our food comes from. Are you ready for a short and simplified trip from the universe to our consciousness?

> The sun was born out of the universe

> Plants absorb sunlight, carbon dioxide and water

> The photosynthesis occurs when combining these elements

> Plants form glucose (what we eat) and oxygen (what we breath)

> Plants also absorb nutrition from the soil

> We eat the plants

> Our metabolism releases the nutrition, sunlight and water from the plant

> It moves through the different tissue levels of our body; our blood, muscles, fat, bones…

> All the way to our consciousness

Many of us more or less know this from school, but did we grasp the depth of it? How practical and spiritual it is. I sure didn’t.

If we had learned the depth of this, what would the world look like today?

Most likely completely different. Completely different. But that’s not where we are at now.

Learning about and eating local and wild edible plants helps me to see our intimate interconnectedness with nature and all life. It helps me to stay somewhat sane, whatever that means, when things are feeling shaky.

How well nature wants us to be.

I have been eating and loving bananas all my life, but I never knew before moving to India that we also can eat the banana flower and the stem of the banana. Shops only provide a small portion of what nature has to offer.

A cooking idea with Banana Flower by Solitude Farm, Auroville.

  • 1 banana flower
  • 2 cup of moong daal
  • 2 small onion
  • some garlic
  • some grated ginger
  • 2 teaspoon turmeric
  • 1 bowl of grated coconut
  • 1 branch of coriander
  • 1 teaspoon salt
  • 1 teaspoon mustard seed

Preparing the banana flower is a meditative way of connecting with the abundance of nature. How to peel and separate the banana flower:

1) Put some oil in your hand.
2) Start opening the outer petals of the banana flower one by one. Under each petal, your will find a group of long pale yellow flowers.
3) Collect the flowers and discard the petal. While peeling of the petals, the petals will get softer and paler in color and the flowers will get smaller.
4) Keep peeling until you reach the white yellow flower heart.
5) Now start to peel the long yellow flowers:
Remove the feathery plastic like petal back and the matchstick like stem inside the flower. You have remove both, otherwise your banana flower dish will be hard and bitter.
6) Keep the flower that is left after removing those two parts, this is what you will use.
7) The long pale yellow flowers close to the heart will get smaller and smaller. When you can’t clean anymore, just separate the flowers and chop small.

Start cooking:

1) Boil the flowers with moong daal, turmeric and salt till it becomes cooked, then filter the water
2) Chop the onions and garlic
3) Great the ginger
4) Put some oil in the pan and fry mustard seeds
5) Add the onion, ginger and last garlic and let them fry together
6) Add the banan flower mix and let it fry a bit
7) Turn off the stove
8) Chop the coriander and add it to the mixture
9) Add the grated coconut

Make a banana flower party – call friends and neighbours to share the food and knowledge!

End note: A list of my main sources of inspiration and learnings.

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