<p>
Spring is officially here, and it’s time to adjust your meals accordingly, Phyllis Segura writes for the <a title=”Buddhist magazine <I>Tricycle</I>” href=”http://209.196.57.144/ME2/dirmod.asp?sid=&nm=&type=news&mod=News&mid=9A02E3B96F2A415ABC72CB5F516B4C10&tier=3&nid=AF0C986C12FD4A7296C802F31AD5D0FC&SiteID=6817839757EF4441818726B97A2175A5″ target=”_blank”>Buddhist magazine <i>Tricycle</i>
</a>. Taking the changing seasons into consideration while cooking can be a meditative practice–one that can instill a sense of wellbeing and connection to the body and the earth. For this spring, Segura gives a recipe for a green pea potage, specifically designed for the time of year. She also gives a number of meditative steps that people can take as they cook the meal. I haven’t tried it yet, but it certainly sounds good.</p>
<p>Image by <a title=”Alpha” href=”http://commons.wikimedia.org/wiki/Image:Avgolemono_Soup_and_Grilled_Chicken_and_Mango_Salad.jpg” target=”_blank”>Alpha</a>, licensed under <a title=”Creative Commons” href=”http://creativecommons.org/licenses/by-sa/2.0/deed.en” target=”_blank”>Creative Commons</a>.</p>
