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Leeks
The new culinary Celter at Rancho La Puerta
is taking form at Rancho Tres Estrellas.
I have been taking photos of its creation.
The center is sparking ideas inside me.
Date: 6/5/2007 8:34:07 PM ( 17 y ) ... viewed 1264 times 6:26 PM
June 5, 2007
Oh my God!!!!
I just had a bit of a leek
that was picked a few days ago
from the garden of Rancho Tres Estrellas.
The U.S. Border agents stopped us,
expressed concerns about bringing over vegetables,
told us make sure not to bring over the roots,
and then let us cross with these yummy vegetables.
This leek is super sweet.
My mind is exploding with inspiration.
I am thinking of the new culinary school that is now
being constructed as we speak on the grounds of Rancho Tres Estrellas.
I am going deep into the lost understandings of
culinary preparation that were known by Dr. Bernard Jensen
and Edmond Bordeaux Szekely.
Dr. Jensen understood the cultural relationship between foods
and people.
He would tell anecdotes about various mineral elements that
were more prevalent in certain cultures and the way personality
characterics played out according to the dominant foods they ate.
He would talk about certain foods from the Soul of them...
rice was for balance he would say, wheat for the heart.
He was taking about the inherent intention of whole, pure, and natural
foods, not fragmented foods.
We have turned culinary prep into something totally different.
We are concerned about taste, and some nutrition, but the soul
of what is going on here, I am not sure how very conscious that is
present.
I had a sweet ally once, Cecile Levin.
She was a teacher of macrobiotic foods.
She told a story.
In China when someone wanted to learn to cook at a sacred monestary
for the first three years, they would be asked to clean.
The next three years they would apprentice to the food preparer.
The last three they made the food.
Dr. Jensen followed the Hippocrates rule:
"Let Food Be Thy Medicine."
For food to be thy medicine, a person
is asked to understand the the alchemy that can happen
in the kitchen.
Dr. Jensen did not believe in diets.
He believed in balanced regimens.
The balance needed for any particular person
may differ by the seasons, and by the internal balance
in the moment.
There is no particular good diet for any one person
all the time, he would teach, althought there were
some generic basics that he recommended.
He taught 60% raw.
He believed very strongly in raw salads, juices,
limiting the intake of meat to three times a week,
separating the heavy
starches from the proteins at the same meal.
He believed in a rainbow color of foods at each meal,
that would be pleasing to the palate as well as the eye.
He knew that the chemical balance was determined by the
color.
He believed in Fresh food, super fresh.
He was/is a strong advocate of gardening, sprouting,
creating your ecological food garden.
For more on Dr. Jensen read
"Keeping the Dream Alive" Blog here:
http://curezone.com/blogs/f.asp?f=1110&t=33990
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Follow Up, Leslie!
Upload photos of the Construction.
Sent to SL and PJ.
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