White fish with nut and herb crust and mango salsa

Breathe in, I cut. Breathe out, I stir.

More than ever before my daily organisation runs like a Swiss clock. I use every spare moment to breathe deeply, cook next meal, feed myself before Luka wakes up in the morning or from his morning or afternoon nap, pack the changing bag including toys, nappies and snacks and run all other errands that modern household requires doing. That means that most spontaneous moments have disappeared, but at this life phase spontaneity is hiding in unpredictable places, I guess - at work, pushing the buggy, in moments when I breathe deeply and do short meditation. 

My huge revelation is how much kids bring you to the present moment and every time my mind wandered it was followed with an outcry.  That is mindfulness. To live in the present moment, not to think about anything else, but be with what ever is there. Oh how much my ego protested at the start of motherhood, wanting to wander off somewhere else, but baby's basic needs always brought me back to the present moment. Baby's voice instead of Tibetan bowls. 

Mindfulness means residing and staying in the present moment and practicing the art of observation. There is so much written about it and in the last few years mindfulness-based stress reduction has become an important psychological therapy. You'll find a lot written about it on the internet and one of the links I recommend is http://www.mindfulnessatwork.org/. Do check out the page about parenting and mindfulness, it is a great introduction to the works of Jon Kabat-Zinn.

For me cooking is mindfulness in practice. I cut with my in-breath, I stir with my out-breath. 

I am conjuring up summer with this dish.

White fish with nut and herb crust and mango salsa

Mango salsa

1 ripe sweet mango, cut into small cubes

2 tbsp minced ginger

1/2 onion, finely diced

juice of half or whole lemon, to taste

2 tbsp of olive oil 

bunch of coriander

Mix all the ingredients in advance to allow flavours to marry. I make mine one day ahead, it softens the sharpness of onion. 

Nut and herb crust

1 cup of mixed pecans and pine nuts

bunch of coriander 

lemon zest

1 spoon of coconut oil

seasoning

Whizz all the ingredients in blender and top the skinless side of white fish with it. Roast at 170C for 15-20 minutes. Serve with mango salsa on the side and a colourful salad or sweet potato mash with white miso.

In, out
Deep, slow
Calm, ease
Smile, release
Present moment, wonderful moment.

Thich Nhat Hanh