Three Bowls Diet Plan

The three-bowl diet comes from a Zen Buddhist tradition called "oryoki," which means "that which holds just enough." At Zen monasteries, monks eat their meals from three bowls. The largest bowl contains rice, noodles or a grain. The two smaller bowls contain a plant-based protein, such as miso soup or lentil stew, and a salad or vegetables. The idea is to enjoy these vegetarian meals in silence and with joy, gratitude and mindfulness. Mealtime is a meditation.

Zen Buddhism

During the 12th century, traveling monks from China introduced Zen Buddhism to Japan, where it continues to thrive. Zen offers a simple approach to life, focusing on the here and now and the wonder of everyday activities such as chopping tomatoes and eating a fruit salad. The essential elements of Zen Buddhism consist of what is known as the Three Treasures: devotion to the Buddha; dharma, adherence to his teachings; and sangha, commitment to the community. Zen's simplistic approach provides an accessible path and is the Buddhism form most embraced by westerners.

Food Preparation

Eating at a Zen monastery begins with a "tenzo," or cook, who has been carefully chosen for the job, due to faith in the teachings, a mindful manner and a benevolent heart. The tenzo lovingly prepares meals with the intention of providing a well-balanced, nourishing and hearty fare. According to 13th century Zen master Dogen Zenji, the tenzo must have three important minds: joyful mind, great mind and mature mind.

Three Bowls

Oryoki gives the act of eating some semblance of order. Each diner receives chopsticks and three nesting bowls, called "jihatsu," from "ji" for "hold" and "hatsu" for bowl. Bowls come wrapped in a square cotton cloth with another on top. Before eating a meal, a monk lifts each bowl with his thumb and first two fingers -- to represent the three treasures -- and raises it over his head. This ritualized offering expresses respect and gratitude for those who participated in getting it to the table, from the farmer to the trucker to the supermarket stocker to the tenzo.

Nourishment

The larger bowl generally provides the grains, such as rice, polenta or noodles with vegetables or beans. The other two bowls will supply plant-based protein such as beans or nuts and vegetables and perhaps a dessert of whatever fruit is in season. An autumn meal at a Zen monastery may include something like Quinoa with Pears and Feta Cheese, Brussels Sprouts with Orange Zest, and Roasted Acorn Squash, according to the "Three Bowl Cookbook: The Secrets of Enlightened Cooking from the Zen Mountain Center" by David Scott and Tom Pappas. A summer meal might include Pasta with Summer Herbs; Tomato, Basil and Mozzarella Salad; and Strawberries with Balsamic Vinegar.