What’s moving in my heart is moving in your heart

I invite you to put both of your hands on your heart. You can do it now while reading. Hold it tight to feel into your heart, feel it pumping. Take a deep breath.

What’s moving in your heart?

How we all are connected in our hearts
The sun enables all life on this planet. The plants that grow around us absorb the sunlight and converted it to food, through its photosynthesis. The plant also absorbs water and nutrition from the soil.

We harvest the plants and eat them. And then, what happens?

We have sunlight in our heart
Our bodies are a mirror image of the plants. Our metabolism releases the sunlight from the plant, it passes through channels in the small intestine into the bloodstream and through our body. It goes through our heart.

We have the water element in our heart
Imagine that you are holding a piece of watermelon. The watermelon is not a part of you, but when you eat it, it becomes a part of you.

Our bodies release water from the watermelon, it passes through the stomach, goes to the small intestine and from there into our blood and through our body. And now it’s circling through your heart. It will come out and go back to the environment again and then it won’t be you. It’s flowing in everybody’s heart.

What more?

We have the earth element in our heart
The plants are releasing oxygen that we inhale, we are releasing carbon dioxide that they inhale. We use the oxygen to break down the carbohydrates that the plants have created by photosynthesis. 

By breathing in the opposite pattern with the plants, the nutrition from the soil can go into our bloodstream, through our body and heart.

The entire world is passing through our heart
At some level, our heart knows the condition of the soil through the food that we eat, it knows the quality of the air and water. It knows how the food was grown, what chemicals that might have been used, how it was transported, the love or suffering involved.

The inside of our heart is in contact with the outer world in every heartbeat. No matter where you are or what you are doing, this is happening. Constantly. It’s biological.

We are all connected in our hearts through the elements that we are dependent upon.

A smoothie bowl idea with Moringa.

  • A handful of wild green leaves (I used portulaca and moringa leaves)
  • Some bananas (frozen if possible, it will become creamier)
  • Dates (amount as you prefer)
  • Cinnamon powder
  • Coconut milk

Add all in the mixer and go for it!

I added coconut sabja seed pudding (similar usage as chia seed but local to where I am), a few activated almonds, edible hibiscus and harmony flowers, and sprinkled some guduchi powder on top of my smoothie bowl.

The leaves of moringa (Moringa oleifera), also called the “Miracle Tree” or “Tree of Life”, are nutrient dense and well known for its high concentrations of vitamins and minerals. It also provides properties that may reduce inflammation.

The leaves can be eaten often and used for smoothies, when baking, in soups and stir fries, and externally in poultices and skin healing remedies. Both the leaves and flowers can be harvested perpetually, and used fresh or dried and powdered. The long, slender, seed-pods can be used as a vegetable, but that’s another story.

Food connects us to the greater world. We can use wild edible and medicine plants as a doorway into perceiving the deeper level of our interconnectedness, our biological unity with nature, universe, with where we come from and are a part of.

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

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.