The Five Contemplations
This food is the gift of the whole universe: the earth, the sky and much hard work.
May we live in a way that makes us worthy to receive it.
May we transform our own unskilled states of mind and learn to eat with moderation.
May we take only foods that nourish us and prevent illness.
We accept this food so that we may realize the path of understanding and love.
(Thich Nhat Hanh)
The kitchen is an important place of practice in a monastery. The chef (Tenzo) is usually an advanced monk who can prepare food with the necessary spiritual practice, so that the food actually supports the monks in their practice. In this sense, the kitchen in the Monastery Fumonji is a place of practice and effort to cook with mindfulness, love and respect.
Food, and the way it is eaten, has a great influence on body and mind as well as on the environment through the choice of food. The most important criterion of our cooking is to support harmony in people and harmony on earth.
- In Fumonji, we resort to the knowledge of different types of diet like Five Elements Cooking, Ayurveda, Macrobiotics, whole food. As a result, we create our very own “Fumonji Diet” which is varied and simple. The meals should be nourishing and harmonising.
- It is a vegetarian diet, sometimes including milk products and eggs.
- Full board includes a variety of teas, coffee, fresh fruit and depending on the type of course, also cakes or sweet dishes.
- The water comes from our own spring and is treated by a Grander System.
- The food products are produced in a controlled organic environment. Wherever possible, we purchase fair trade products (e.g. bananas, coffee, and rice). Green tea is purchased from Teekampagne, a socio-ecological project.
- Our suppliers are: organic food wholesale, a nearby greengrocer specialized in local controlled organic vegetables and fruit. Some products like milk products, that are not available in organic quality due to minimum order quantities are bought in the village, bread from the village bakery.
- When we cook, we aim at reasonable quantities so that nothing is left over. However, should that happen, we give the leftovers to neighbouring farmers for their animals.
- We aim at self-sufficiency which we strive to achieve step by step.