#11. The Vedic Chef Johnny Brannigan: Bringing the Flavor of Bliss to Ayurvedic Cooking

Known as “The Vedic Chef,"  Johnny Brannigan is an internationally known Ayurvedic vegetarian and vegan chef with a deep knowledge of Vedic wisdom and lifelong love of cooking.  Trained in Ayurveda and meditation by the Maharishi Mahesh Yogi in Switzerland and Thailand, he has cooked and shared his knowledge in over 33 countries.  Johnny co-founded an organic snack company in the U.K. before moving to the U.S. where he cooked at the The Raj, the top Ayurvedic spa in the country.  Johnny is a co-author of the seven award-winning cookbook Eat Taste Heal, which succeeded his first cookbook The Global Vegetarian.  Johnny has been teaching meditation for several decades, using the Seven Soma meditation technique.In today’s interview we traverse the territory of food and taste, exploring the ancient wisdom of Ayurveda.  More than an interview about vata, pitta and kapha, we look at the energetic effect of the six tastes on body and mind.  We traverse the territory of “Ananda” or how you create the flavor of bliss in the food you prepare.  We touch upon the nebulous concept of “soma” or physical bliss and how it’s produced in the body, not only by food but through prana gained from the practice of meditation.  While all professional chefs are trained in techniques designed to impart flavor in the foods they prepare, the Ayurvedic chef actually speaks of bliss or “Ananda” as being important in every aspect of food preparation.  The Ayurvedic chef must first connect with his or her own bliss, drawing from the Vedic wisdom to increase the bliss in the body/mind.  Bliss is the goal of Ayurveda – how to produce it in the body.  It’s important to consider the entire process that brings food to the plate – how it is grown, transported, stored, selected, prepared, blessed, offered – all contribute to the refining of a dish.  An offering of gratitude reflects the consciousness of the chef; the chef’s own level of awareness can enliven the food.  True bliss is already there, the soma level that is.  It is the chef’s responsibility to enliven – his or her consciousness permeates the food, creating blissful food – what is known as sattvic food – which has a quality of lightness, purity, joy and creativity.    I asked Johnny for three words to describe Ayurvedic cooking - if someone knew nothing of Ayurveda, what would they be?  The first, “holistic” refers to Ayurveda generally and to cooking.  The words holistic and wholeness are intertwined.  The second, “bliss” has to be present.  For the true Ayurvedic chef, cooking is movement – reaching, selecting, stirring – a dance.  The dance also has to occur in your awareness.  Ego will limit you – are you angry, tense, fearful, competitive.  Ideally you don’t want any of these things going into the food.  The dance, the creative intelligence, joy, the elements of wonder and surprise – these are the elements that naturally flow from an expanded state of awareness. The result is delight and delicious, nourishing cuisine.  The third word, “harmonizing” means the chef has the abilty to shift and harmonize body and mind through food.  Cooking requires creativity and intelligence, akin to heart and mind.  Every artist has his or her medium and for a chef, it is food.  A pattern in a bowl can inspire if the heart and mind are pure.  If chefs don’t feel the dance, connect to their own inner awareness, the inner flow, they are really missing the most important part, the most creative and beautiful part of cI would love it if you would follow, rate, or write a review for my podcast.  What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories:The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential.  My email:  [email protected] sincere gratitude, Noreen