Search Results for: Edward Espe Brown

Edward Espe Brown: Sincere and Wholehearted

Edward Espe Brown is a Zen priest and the former head cook at Tassajara Mountain Zen Mountain Center who helped found Greens Restaurant in San Francisco. He is the author of No Recipe and the classic Tassajara Bread Book. With Sounds True, he is publishing The Most Important Point: Zen Teachings of Edward Espe Brown. In this episode of Insights at the Edge, Tami Simon speaks with Edward about the origin of his newest book: a quote from his teacher Suzuki Roshi, who said, “The most important point is to find out what the most important point is.” Edward describes his discipleship with Suzuki Roshi and why Zen practice can sometimes be like feeling your way through pitch darkness. Tami and Edward talk about the tradition of “taking the backward step” and moments of realization that transcend your expected practice. Finally, they talk about Edward’s path away from extremely low self-esteem and the role of difficult emotions in Zen contemplative practice. (77 minutes)

Edward Espe Brown: No Recipe

Edward Espe Brown is a renowned chef and Zen teacher who is best known as the first head cook at the Tassajara Zen Mountain Center. In addition to writing several cookbooks including the classic Tassajara Bread Book, Edward founded Greens Restaurant in San Francisco. With Sounds True, he has published No Recipe: Cooking as Spiritual Practice. In this episode of Insights at the Edge, Tami Simon speaks with Edward about Zen teachings on what it means to have to feel our way through the dark—both in the kitchen and on the spiritual path. They talk about cooking as a form of offering and why working with food can be one of the most potent ways to express our hearts in wholeness. Edward shares what he learned in his turbulent first days as the head cook for a spiritual community, including insights from his first Zen teacher, Shunryu Suzuki Roshi. Finally, Edward and Tami discuss what it means to seek out our heart’s true desire, as well as how to embody that search in all that we do. (72 minutes)

Coffee Meditation

Coffee Meditations, Edward Espe Brown, Sounds True

During the twenty years I lived in a meditation center, I rushed through my morning coffee. After all, if I didn’t drink it fast enough, I’d be late for meditation. It was important to get to meditation on time; otherwise, one had to endure the social stigma of being late (obviously lacking the proper spiritual motivation), as well as the boredom and frustration of having to wait outside the zendo to meditate until latecomers were admitted.

When I moved out of the center, I had to learn to live in the world. I had been institutionalized for nearly twenty years. Now I was out and about. What did it mean? There was no formal meditation hall in my home. I could set my meditation cushion in front of my home altar, or I could sit up in my bed and cover my knees with the blankets. There were no rules.

Soon, I stopped getting up at 3:30 am. Once I did awaken, I found that a hot shower, which had not really fit with the previous circumstances, was quite invigorating. Of course, getting more sleep also helped.

Then I was ready for coffee—hot, freshly brewed, exquisitely delicious coffee. Not coffee in a cold cup from an urn; not coffee made with lukewarm water out of a thermos; not coffee with cold milk, 2 percent milk, or nonfat milk—but coffee with heated half-and-half. Here was my opportunity to satisfy frustrated longings from countless mornings in my past. I would not have just any old coffee, but Peet’s Garuda blend—a mixture of Indonesian beans—brewed with recently boiled water and served in a preheated cup.

Unfortunately, by the time I finished the coffee, I had been sitting around so long that it was time to get started on the day, but I hadn’t done any meditation. With this heavenly beverage in hand, who needed to meditate?

The solution was obvious: bring the ceremoniously prepared coffee in the preheated cup to the meditation cushion. This would never have been allowed at the center or in any formal meditation hall I have visited, but in my own home, it was a no-brainer. Bring the coffee to the cushion—or was it the other way around?

I light the candle and offer incense. “Homage to the Perfection of Wisdom, the Lovely, the Holy,” I say. “May all beings be happy, healthy, and free from suffering.” I sit down on the cushion and place the coffee just past my right knee. I cross my legs and then put the cup right in front of my ankles. I sit without moving so I don’t accidentally spill the coffee. I straighten my posture and sip some coffee.

I feel my weight settling onto the cushion, lengthen the back of my neck, and sip some coffee. Taste, enjoy, soften, release. I bring my awareness to my breath moving in, flowing out. If I lose track of my breath, I am reminded to take another sip of coffee—robust, hearty, grounding. Come back to the coffee. Come back to the breath.

A distraction? A thought? Sip of coffee. Enjoy the coffee. Enjoy the breath. Focus on the present moment. Remembering the words of a Vipassana teacher of mine: “Wisdom in Buddhism is defined as the proper and efficacious use of caffeine.”

I stabilize my intention. “Now as I drink this cup of coffee, I vow with all beings to awaken body, mind, and spirit to the true taste of the dharma. May all beings attain complete awakening at this very moment. As I visualize the whole world awakening, my mind expands into the vastness.


Friends, this is one of the teaching stories that is shared in my new book, The Most Important Point. This offering comes to you with my gratitude for the efforts of Danny S. Parker, who edited over 60 of my Zen talks for inclusion in this volume.

Lastly, I invite you to try the Tea and Ginger Muffins recipe that accompanies this story. Danny must have enjoyed them!

Edward Espe Brown is a Zen Buddhist priest and was the first head cook at Tassajara Zen Mountain Center.

Danny S. Parker is a longtime student of Brown’s and is an ordained Zen Buddhist priest.

Pick up a copy of Edward Espe Brown’s newest book, The Most Important Point, today!

Sounds True | Amazon | Barnes and Noble | IndieBound

Six Summer Reads You Won’t Want to Miss!

After the stillness of winter and the slow waking of spring, summer is a time for getting up, getting out, and getting our hands on what inspires us the most. Here are some recent Sounds True releases for tapping into a life well lived.

1. The Biophilia Effect – Clemens G. Arvay 

Summer Super Sale - The Biophilia Effect

This is a book that celebrates our interconnection with nature and shows how to deeply engage the natural world wherever you live to dramatically improve your health. Clemens G. Arvay presents fascinating research, practical tools and activities,

inspiring stories, and more in this accessible guide to the remarkable benefits of being in nature.

Get it here: https://www.soundstrue.com/store/the-biophilia-effect.html

 

 

 

 

2. The Healing Code of Nature – Clemens G. Arvay

The Healing Code of Nature - Clemens G. Arvay

Human beings are inseparable from the natural world, coevolving with all of life. In order to thrive, we need to nourish this bond. In his latest book, biologist Clemens G. Arvay illuminates the miraculous ways that the human body interprets the living “code” of plants, animals, and our larger natural habitat for healing and sustenance.

Get it here: https://www.soundstrue.com/store/the-healing-code-of-nature.html

 

 

 

 

 

3. Book of Beasties – Sarah Seidelman

Summer Super Sale - Book of Beasties

From an ancient perspective, everything—including all natural things, like rocks, flowers, trees, insects, birds, and mammals

—is alive and infused with conscious energy or spirit,” writes Sarah Seidelmann. If you’re one of the many people looking to reconnect with the creativity, wisdom, and vital energy of the natural world, here is a fantastic guide for tapping into the power of animal totems, or “beasties.”

Get it here: https://www.soundstrue.com/store/book-of-beasties.html

 

 

 

4. No Recipe – Edward Espe Brown

Summer Super Sale - No RecipeMaking your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking,” writes renowned chef and Zen priest Edward Espe Brown, “one that will nourish you in the doing, in the offering, and in the eating.” With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself.

Get it here: https://www.soundstrue.com/store/no-recipe.html

 

 

 

 

5. Yoga Friends – Mariam Gates & Rolf Gates 

Summer Super Sale - Yoga FriendsFrom the creators of Good Night Yoga and Good Morning Yoga comes a beautifully illustrated city adventure that introduces children to the delights and benefits of partner yoga.

Perfect for teaming up with a friend, sibling, parent, or caregiver, each easy practice shows how cooperation helps us to imagine, move, and have fun in a whole new way.

Includes a back-page guide for parents and caregivers, showing how to do each pose and how to connect them into an easy-to-follow flow.

Get it here: https://www.soundstrue.com/store/yoga-friends.html

 

6. Happier Now – Nataly Kogan

Summer Super Sale - Happier Now

What if you could be happier, right now, without radically changing your life? As nationally recognized happiness expert Nataly Kogan teaches, happiness is not a nice feeling or a frivolous extra. It’s a critical, non-negotiable ingredient for living a fulfilling, meaningful, and healthy life—and it’s a skill that we can all learn and improve through practice. In Happier Now, Nataly shares an illuminating, inspiring, and science-based guide to help you build your happier skills and live with more joy, starting now.

Get it here: https://www.soundstrue.com/store/happier-now.html

 

 

 

 

 

Have other books you’ve read by the poolside or under a shade tree ended up changing the way you see the world? Tell us about those summer reads that ended up being more than you expected!

 

How to Host a Holiday Party and Actually Enjoy Yoursel...

Hey, far be it from me to offer instructions on how to host a stress-free holiday party, since I can’t remember the last time I even hosted a holiday party, let alone stress-free.  Still, as someone who has spent decades in the kitchen, what I do know is that people spend way too much time and effort trying to follow recipes rather than enjoying themselves and making food for one another. So if I was to host a gathering this season, here’s what I would aim to keep in mind.

First things first, lower your standards enough to have a good time. The best story about this is one that Robert Bly tells at his readings about his friend William Stafford, who was confirming to an interviewer that he had a practice of writing a poem each day.  “How,” the interviewer wondered, “can you do that day in and day out?  How can you be that creative?”  To which Stafford replied, “I lower my standards.”

This is a brilliant piece of advice that requires a sleight of hand: Lowering your standards for making sure that others think highly of you. To engage in trying to control what others think of you is stressful, exactly because it is impossible. To lower your standards, you let them think whatever they do. And they will!  At least it’s not going out on Yelp!  (unless it is..)

So instead of trying to be impressively masterful, you could aim to enjoy yourself alongside your family and friends. Enjoyment in this case is a choice to rest easy doing what you are capable of doing, and letting go of the rest. And tuning into warmth, gratitude, and well-being.

Sure, make some plans, consult some culinary bibles or online cooking sites, but leave room for your plans to change as the holly hour approaches. If things are getting stressful, reassess what to do and what not to do. Decide to do less! Perhaps if people are not too busy with being impressed with the spread, they will have more energy for happily engaging with one another.

Be entirely willing to ask for help. When I’ve wanted to appear masterful, I have hesitated to do this, as then others might see me as being needy and helpless, and my project to appear capable and competent would be a disaster. Then nobody helps. But they do tell you to calm down, which doesn’t help.

So ask for help, whether it’s for food dishes from others, drinks to bring, people to serve, help with cleaning up. Inspiration, assistance, guidance, support—the more you ask for it, the more it appears.

Again, it’s not up to you to make sure that everyone has a good time. That’s their job. After all most of them are probably adults now, and they may choose to enjoy themselves. It’s your job to offer what you have to offer, sincerely and wholeheartedly. Letting go of the results.

And when you let go of assessing the results, you may be pleasantly surprised that you are smiling.  You discover what’s in front of you can be sweetly beyond compare.

Happy hosting!

 

Looking for more great reads?

 

Edward Espe Brown was the first head cook at Tassajara Zen Mountain Center and later helped found Greens Restaurant in San Francisco. He is the author of several bestselling cookbooks, including The Tassajara Bread Book (Shambhala, 1970) and the subject of the 2007 film How to Cook Your Life. His newest book, No Recipe, is being published by Sounds True and will be on sale on May 1, 2018.

Lavender Rose Chocolate Truffles

Lavender Rose Chocolate Truffles

From the book, Whole Girl by Sadie Radinsky

INGREDIENTS:

  • 1/2 cup coconut cream, from the top of a chilled 13 1/2-ounce can of full-fat coconut milk
  • 1 1/2 cups dark chocolate chips or chopped dark chocolate
  • 2 drops food-grade pure lavender oil
  • 1/4 cup cacao powder
  • 2 Tbsp dried rose petals, crushed

INSTRUCTIONS:

  1. Scoop the coconut cream into a double boiler. Heat the coconut cream until it’s hot to the touch, then pour in the chocolate. Turn the heat down to medium-low. Stir the chocolate and coconut cream together until the chocolate is fully melted and the mixture forms a shiny ganache.
  2. Remove the ganache from heat and stir in the lavender oil. Place the bowl of ganache in the refrigerator to chill for 2 hours, or until completely solid.
  3. Line a plate with parchment paper. Scoop the chocolate mixture into 16 pieces using a tablespoon, and place on the plate. Don’t worry about forming the pieces into spheres yet. Place the plate back in the refrigerator for 10 minutes to firm up.
  4. Pour the cacao powder and crushed rose petals into 2 small separate bowls. Roll the refrigerated chocolate blobs into balls, then roll them in either cacao powder, rose petals, or leave them plain. Serve.
  5. Store leftover Lavender Rose Chocolate Truffles in an airtight container in the refrigerator for about 1 week, or freeze for up to 1 month. Defrost before serving.

chocolate truffles

This recipe is featured in the young adult book, Whole Girl: Live Vibrantly, Love Your Entire Self, and Make Friends with Food by Sadie Radinsky.

 

sadie radinskySadie Radinsky is a 19-year-old blogger and recipe creator. For over six years, she has touched the lives of girls and women worldwide with her award-winning website, wholegirl.com, where she shares paleo treat recipes and advice for living an empowered life. She has published articles and recipes in national magazines and other platforms, including Paleo, Shape, Justine, mindbodygreen, and The Primal Kitchen Cookbook. She lives in the mountains of Los Angeles. For more, visit wholegirl.com.

 

 

 

 

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