Why does a home made cake taste so much nicer than a shop bought one, no matter if that shop is the most top notch, high end patisserie going?
The meal that is home cooked from scratch rather than scrapped out of a carton after the 'ping' of a microwave will always have that little extra.
Going out to dinner to a restaurant is lovely and the food will probably be great, cooked well, presented well but still missing that little extra too.
What is that little extra then?
I have to confess I am a complete foody and enjoy the whole experience of shopping, cooking and eating. Even when time is very tight, which like most of us, is pretty well always, the time taken to shop,cook and eat, for me, is worth squeezing the time for.
Isn't it always great to eat what a friend has cooked for you, when that food was prepared with the guests in mind and the host wanting it to be good to eat and enjoyed, it has that special quality, love!
Can love make a difference to the taste of a meal? well there is an experiment to be had, but as we are increasingly more aware of the subtleties around us and the energy that goes into and stays within us, may be that kind and loving energy does indeed enhance the food we eat.
It is surely a given that by using the best ingredients we can afford will enhance the taste, ie butter in a cake over margarine is certainly going to make a better cake. Organic eggs taste better than factory farmed eggs from caged birds.
But what if all that, the main ingredient is energy and i'm not talking about what fires your stove.
If the meal is prepared with kindness and care, love and compassion, then will it not taste better than something prepared in a factory? The remote human contact it has had, could be one of a factory worker, fed up that day, in a bad mood,disgruntled etc etc....even if the factory worker is the happiest he/she can be - there is no soul connection with the end recipient.
This goes all the way through the food process, the energy and intention planted with the seeds for the crops, the animal husbandry from rearing through to the butchers display. If each step has been done by some one who cares about the outcome and is passionate about what they do and working in harmony with the environment and compassion for the animals they rear, has that not got to come through energetically in our food and ultimately effect us and our well being.
Ask any one that grows their own food. I live near some allotments, and it is a pleasure to watch the allotment holders plant, nurture and harvest their well deserved crops. The thought of what to plant,the sharing of seeds with others. They tend to them with a vested interest in their success and for the pleasure of eating something they have grown and nurtured themselves - look at the lovely energy that food has within it already.
The type of food and quality of it, is one thing, but food is energy or fuel for our bodies needs and if you think that we are energy beings on one level, we will resonate with other energies.
Many of us shop in a hurry,throwing the items into the trolley as we hurtle around the supermarket. We are less inclined to 'select' looking for the one we want, the supermarket homogenises that experience and we just take the next one on the shelf. Little thought and intention at this stage, but we can add that special ingredient when we cook. Supermarkets can be a soul less shopping experience, but for most of us, this is the way of shopping today, not always by choice but through necessity.
If we prepare food as if we are spitting venom, chances are it's not as great as when we prepare it from the heart and because we want to nourish and please the recipient. A quick snack, a simple spread of salad and cold meats, a full dinner or a lovely home made cake, the intentions in our heart might just be received and enhance the well being, albeit subtly, of those that get to eat it. It is not about being a fantastic cook - we can't all be Nigella, Delia, or Ms Berry, but we can all add that little bit of love.
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