The Miang Kum Dance

I am starting to understand deeply that healthy living is like dancing. If we are good at living, we are good at dancing. We dance with energy, joy, and love. All that we do is an expression of joy and love, and also deep thankfulness to Divinity for all our blessings.

Especially, I am understanding how our process of nourishing ourselves is very much like a dance. I can look back through the years and see how I initially knew almost nothing about cooking and had to learn. It was like being very clumsy and not even knowing how to move right.

Then, as I acquired knowledge and skill with making things, it was like perhaps learning some basic dances. Basic dances that are important steps along the path, ones that are nourishing. Yet then the dance goes further…

A couple weeks ago I wrote about the deep joy and bliss of creating my own vegan miang kum. Since that time the energy from making vegan tempeh miang kum is so high that I’ve been making it most every day. I am fully addicted to this energy and this blissful, intense food.

And as I’m in my kitchen each day preparing away, chopping, stirring, and mixing things I am aware at some level that what I’m doing is actually an elaborate form of dance. The Miang Kum Dance is the most elaborate, blissful expression of my nourishment energy and thankfulness for blessings that I have ever done and I love it so much that it has become integrated into every day of my life.

The above vegan tempeh maing kum was made with the following ingredients:

three-grain tempeh
butter lettuce
shiitake, finely chopped
italian pepper (from farmers market)
ginger, freshly grated
garlic, freshly pressed
scallion
serrano pepper, finely chopped
cherry tomato (from farmers market)
mixed bean sprouts

sauce: apple cider vinegar + tamari + small amount of honey + lime, finely sliced including peel
topping: dry roasted peanuts

the tempeh was crumbled and cooked at medium-low in electric wok until golden brown and slightly crispy
shiitake and italian pepper were added and allowed to cook for several minutes
near the very end the ginger, garlic, scallion, hot pepper, mixed bean sprouts, and tomatoes were added and mixture was stirred well. adding these ingredients near the very end insures their strong flavor (but not overwhelming)