What do Buddhist monks eat for breakfast?

Question

See my girlfriend managed to invite two monks for breakfast sometime soon and tbh, we have no idea what they can eat. Any ideas people?

Answer 1

bananas

Answer 2

Hmm, what kind of monks are these?

Generally, strict buddhist monks follow the original standards of 1 meal per day between sunrise and noon. They normally at around 11a.m. right after the meal offering ceremony.

Since you are lay people inviting the monks (males), you must have at least one layMAN accompanying because it is inappropriate for a monk to socialize or travel anywhere with a female alone (unless the female is the personal nurse/attendant to an elder monk).

For food, you should be careful to keep it vegan and clean. Do not offer the monk any meats or seafood or eggs or dairy. Avoid foods that contain the five pungent plants (garlic, onion, shallots, leeks, chives).

I would recommend natural, organic meals, such as green vegetables, rice, tofu, etc.

Also, everyone at the table should be eating the same food. Don't just make this vegetarian food for the monks and then cook a pig for yourself. Keep it all consistent.

Hope this helps!

Answer 3

Rice

Answer 4

cat food

Answer 5

Depending on the tradition and the strictness of observation, monastics may eat only one meal a day, provided either by direct donations of food from lay supporters, or from a monastery kitchen that is stocked (and possibly staffed) by lay supporters.

Answer 6

cotton bud. because in front of the word buddhist have bud so they can have cotton bud for breakfast.

Answer 7

food

Answer 8

If you really want them to enjoy what you serve why don't you just ask them what they'd like to eat? I always ask my guests what they would enjoy eating or if they have food allergies or restrictions when I entertain. Just because they are monks doesn't mean you can't talk to them. They should be treated just like any other person. I can't imagine a monk would consider him self "special". You seem to be making too big a deal out of a simple matter. They will probably be honored that you cared enough to ask. Hope it goes well....

Answer 9

be sincere go to them and ask them what they want to eat.

Answer 10

This website lists the various dietary restrictions for different religions.

Here's a short description of what's forbidden. Apparently you should not feed them humans.

Meat and fish are not eaten by many people in the Theravada and Mahayana schools of Buddhism. Some believers in both Theravada and Mahayana are vegans, and some particularly from China and Vietnam do not eat onion, garlic or leek either - referring to these as the ‘five pungent spices.’

Buddha advised the monks to avoid eating ten kinds of meat for their self-respect and protection: humans, elephants, horses, dogs, snakes, lions, tigers, boars and hyenas.

Answer 11

If the monks are from the Theravada tradition,they will eat whatever food that is served to them.And please don't ask the monks whether they like the food or not;usually,after the meal,the monk will give a dhamma talk and then conduct a transfer of merit chant(Idam me natinam hotu sukhita hontu nyatayo---Let this merit accrue to my relatives and may they be happy).

Answer 12

cheese nips and coke

Answer 13

Dog / Cat / Children ....

Answer 14

As they are Monk so, they must be Vegan As some monks only eat one time meal but as they have accepted the invitation for Breakfast then it means they can eat more then one time meal.As I have some Tibatian friends & their relatives are monks & whenever I invite them to my place I always try to make dish which has more fruits in them as being a monk they like fruits.I normally make these recipes if u like u can try.

*Strawberry Smoothie with Cinnamon

1 cup soy milk

1 frozen chopped banana

1/2 cup frozen strawberries

1 tbsp maple syrup

1/4 tsp cinnamon

Process all ingredients in blender until smooth.

*Blueberry-Banana Muffins With Crumb Topping

3 ripe bananas

1/4 cup vegetable oil

1 cup sugar

1 tsp. salt

1 tsp. baking soda

2 1/2 cups flour, divided

3/4 cup fresh or unthawed frozen blueberries

1/2 cup brown sugar

4 Tbsp. nondairy margarine



Preheat the oven to 350°F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.

Pour the batter into a lined muffin pan. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

*Bluberry-Banana Walnut Pancakes

1/2 cup whole wheat flour

1/2 cup unbleached flour

2 teaspoons baking powder

1 banana, mashed

1 1/4 cups non-dairy milk (I like oat milk)

1 Tablespoon granulated sweetener

1/2 cup finely chopped walnuts

1 cup blueberries, fresh or (defrosted) frozen

In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, walnuts, blueberries, and remaining milk to the dry mix and stir together until "just mixed".Heat a nonstick pan or a lightly-oiled frying pan. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is gone. Makes 2 or more servings.

#Variations:-Replace the walnuts with pecans or almonds

Switch out the blueberries for your favorite fruit, such as blackberries, chopped strawberries or pineapples

Double the recipe and wrap cooled pancakes tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning.

*Fruited Breakfast Quinoa-Quinoa is a highly nutritious grain that was a staple in the diet of the ancient Incas. It has a delicious flavor and a light, fluffy texture. It is important to rinse the grain thoroughly prior to cooking. Makes about 3 cups

1/2 cup rinsed quinoa

1-1/2 cups vanilla rice milk

2 tablespoons raisins

1 cup chopped fresh or canned apricots

1/4 teaspoon vanilla extract



To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.In a medium-sized saucepan, combine the rinsed and drained quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender.Stir in the remaining ingredients, then transfer about 1-1/2 cups to a blender; purée.Return puréed mixture to the pan and stir to mix. Serve warm or chilled.

*Blueberry Turnover

1 2/3 cups blueberries

1/3 cup unbleached cane sugar

4 t. whole wheat flour

4 t. lemon juice

1/8 t. ground ginger

1/2 recipe of Whole Wheat Turnover Pastry Dough (enough for 9 turnovers)

In a small bowl, place the blueberries, sugar, flour, lemon juice, and ginger, and toss gently to combine. Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe. On each of the prepared 6-inch circles of dough, place 3 T. of the blueberry filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork. Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.

#Variation - other fruits and flavorings can be substituted for the blueberries such as, strawberries, raspberries, peaches, plums, apples, cherries, or vanilla, almond, maple, or mint as flavorings etc.

*Breakfast Couscous With Fresh Fruit

3/4 cup soymilk or rice milk (Read #NOTE)

1/4 cup unsweetened apple juice or unsweetened cranberry juice or unsweetened white grape juice or unsweetened orange juice

1/2 cup whole wheat couscous

1/2 banana, peeled and sliced

cinnamon or cardamom

salt, to taste (optional)

#NOTE: Regular cow's milk can be substituted for the soy milk.In a small pot on high heat, bring the milk substitute and juice of choice just to a boil.Reduce heat and stir in the couscous with a fork. Cover and simmer for 2-3 minutes.Turn off heat, leave pan on element, and allow to stand a few minutes.If desired, season with salt. Serve with fresh fruit and a sprinkle of cinnamon or other favorite spice.

Yield: 1 medium or 2 small servings.

*Crunchy Apricot Toast

1 cup apricot nectar

2 Tbsp. apricot preserves

1/4 cup soft silken tofu

1 cup corn flakes, coarsely crushed

6 slices of thick, day-old French or Italian bread

Nondairy margarine, for frying

Maple syrup, as a condiment



In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour the apricot mixture into a shallow dish. Place the crushed corn flakes in a separate shallow dish. Soak the slices of bread in the apricot mixture, turning to thoroughly coat each side, then coat them with the corn flakes.Melt the nondairy margarine on a griddle or large skillet over medium heat. Fry each coated slice of bread until the corn flakes start to brown—about 4 or 5 minutes—then flip it over and cook the other side. Serve hot with maple syrup.

*Fruit Smoothie

1½ c frozen fruit

OR

1 c fresh fruit + 3 ice cubes

¾ - 1 c liquid

Additions (optional)

Place all of the ingredients in the blender or food processor and process until there are no visible chunks of fruit. If smoothie is too thick, add more liquid. Too thin, add more fruit.

*Breakfast Rice Pudding

(Makes 6 1/2-cup servings)

2 cups cooked brown rice

1-1/2 cups vanilla rice milk

3 tablespoons raisins

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/4 teaspoon cinnamon



In a medium-size saucepan, combine all ingredients and bring to a slow simmer.Cook uncovered—stirring occasionally—for about 20 minutes, or until thick.Serve hot or cold.

*Berry Cobbler

½ c water

2 T lemon juice

½ c + 2 T sugar

1 T cornstarch

4 cups berries or other fruit*

1 c flour

½ t baking soda

1 t baking powder

½ t salt

3 T melted butter

½ c buttermilk or cream



Combine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.Simmer for a minute, taste, and add more sugar or lemon if necessary.Pour into baking dish or casserole.Preheat oven to 400.Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.Whisk the melted butter into the buttermilk, then add it to the dry ingredients.Mix minimally but well, until you end up with a sticky mixture.Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You'll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.

#Notes-This recipe is quite versatile. You can use many different kinds of berries or even other fruits. I've had success with raspberries, blackberries, strawberries, apricots, apricot-strawberry, strawberry-rhubarb, and peach-blueberry.

*Applesauce

5 pounds apples

3 c water

2 t cinnamon

1 t nutmeg

2-4 T brown sugar or honey



Wash, quarter, and core the apples, then place in pot with water and spices. Bring to a boil, lower heat, and simmer, stirring frequently, for 1½ hours, until apples are soft. Add 2 T brown sugar, taste, and adjust seasonings.

If you would like to remove the skins, place some of the applesauce in colander or vegetable mill and push through.

Serve warm or cold.



*Rainbow Fruit Salad

1/2 watermelon

1 cantaloupe, peeled and seeded

1 (15 ounce) can pineapple chunks, drained

1 pint blueberries, rinsed and drained

4 plums, pitted and chopped

1 cup green seedless grapes

1 cup red seedless grapes

Use a melon baller to hollow out watermelon and cantaloupe into a large bowl. Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve.

Hope They Like The Breakfast.

Answer 15

Monks' bread.

Answer 16

well, it depends on how traditional or modern they are

just remember, as a buddhist, theyre not allowed to eat meat except fish, and thats not really a breakfast food

if i were you, i would have like a continental breakfast and a meal of like rice/vegetables ready just in case