The Healing Feast Archives - Stories and Recipes

Our lives,
so seemingly small,
ripple out
to the whole universe
as tiny whispers
like the sounds
of butterfly wings,
and the clear voice
of the living truth.
-J.L.D.

The Healing Feast Archive holds all of the weekly articles - lots more on the way!

Articles & Recipes

Healing Against All Odds: Thai Style Soup
Yummy Thai Style soup is a delightful soup that can be warmed, eaten at room temperature, or chilled for a cooling treat on hot days. It's spicy, richly flavored, and nutritious—and its secret ingredient comes from fresh lemongrass. Serve as is, or with salads, breads, or a sprouted grain or seed dish, such as quinoa with mangos and hot peppers, or soaked sunflower seeds with ginger and miso.

	Faerie Wells and More: Carrot Tahini Ginger Drink This diluted juice, made with carrots, ginger, yam, and tahini, makes a delicious, exotic drink that's more filling than regular juice. We often enjoy it in the afternoon because it staves off hunger until it's time for dinner. Serve at room temperature, or chill with ice for a cooling drink.
	Two Little Mice: Sweet Jamaican Quinoa Fresh and sundried tomatoes, mango, raisins, and onions make a topping to go over delicately cooked quinoa for a great transition meal. Quinoa contains the highest levels of protein in grains, is easy to digest, and is alkaline in the body. This makes yummy picnic food for celebrations.
	Condiments: Pickled Ginger Beets Liver cleansing beets and anti-inflammatory ginger are marinated in apple cider vinegar and pickling spices to create this zestful condiment that is tangy, spicy, and just a little bit sweet. Ginger beets make a delicious and visually stimulating component to any salad.
	The West Side: Delicious Quick Fruit Salad When the temperatures start to soar, there's nothing quite like a bowl of cooling, gently cleansing, fresh fruit. We bought blueberries, strawberries, raspberries, and cherries, and made the simplest, most delectable salad just by rinsing them and placing them in a bowl. What could be an easier, lazy summertime dish?
	Cleansing the Consciousness: Curried Kale Chips When the craving for crunchy munchies hits, we turn to healthy kale chips. They are easy to make, and in a couple of hours, crispy, flavorful bites of nutrient rich snack food are at our fingertips! The first time we made them we were surprised to find that most of the strong kale flavor disappeared during the drying process.
	Lifting the Spirits: Honeybush Chai with Almond-Date Milk Sweet and spicy ingredients warm us on lingering cool spring days that seem to never end. This is the time of year when we all get a little stir crazy for summer to start. The warming spices and the warmth of the tea are a calming balm for any time we need a lift.
	Island Walk: Zucchini Salad or Sushi This zucchini "pasta" dish began as an experiment when making dinner for friends and evolved into a yummy zucchini salad that can also be used as a filling to make vegetable sushi.
	Liquid Light: Better Than OJ This lip smacking drink is so good for us, it's like drinking liquid sunlight! We make this fiber-rich, thick juice from a full-spectrum mix of health enhancing citrus fruit: orange, lemon, grapefruit, and pineapple.
	Nurturing Talent: Spicy Fig Jam This delightfully delicious, spicy fig jam is made with Black Mission figs, Flame raisins, and a little Moroccan Spice to give it pizazz. It's so easy to make—in a few minutes with the use of a blender we can whip up a batch of thick, velvety jam.
	Living Without Excess: Homemade Trail Mix This yummy mix of nutrient dense, high energy nuts, seeds, and dried fruits, makes an easy snack, great travel food, or a late night treat while watching a movie. The crunchy-chewy, salty-sweet combinations are delicious, and a small handful is surprisingly filling.
	Keeping the Faith: Papaya Pineapple Boats Once in awhile we indulge in a sweet, succulent papaya to go with tangy pineapple. When we made this classy looking meal it was like the tropics had come to visit us on a cold, wet, spring day. We put on Hawaiian music, and imagined that we were dancing by the ocean with warm sun on our skin. Delightful for breakfast, or a light lunch or dinner.
	Variations on a Song: Patties Nouveau Two of our favorite recipes combine to make something new—Patties Nouveau. Our pumpkin seed patties join with buckwheat bread, and the result is a yummy little pattie that's more bread-like than plain pumpkin seed patties. Tantalize your tastebuds with a tamarind-miso dressing.
	Inspiring Collaborations - Sprouted Wheat Tabouli Side Dish Here is an easy tabouli recipe. Wheat berries that have been sprouted for 24 hours have a chewy, satisfying, and hearty texture which is quite different from fluffy cooked couscous, the traditional ingredient used in tabouli.
	Making Food from Scratch - Tahini, Tomatoes, and More! Yummy Tahini, made from scratch. It's light, white, and oh so much more fresh than tahini in a jar. It tastes great and feels healthier too—not heavy or oily. Our recipe this week pairs calcium-rich tahini with Vitamin C-rich tomatoes for a classy dish, perfect for special occasions.
	The Digestive Garden: Lemon Cookies Don't let these nut cookies' mild mannered, "Clark Kent" , appearance fool you—the bright lemony flavor leaps right out and brings joy to the taste buds—and is a delightful surprise. In short, they're Super Cookies! For a thoroughly delicious dessert, serve them with frozen banana ice cream.
	Earth Angels: Miso Greens Call me crazy, but I'm in heaven when I sit down to a meal made from these fortifying greens—collards are our favorite—prepared like pesto. My body craves these greens, and the longer we've been eating living food, the better they taste. They're packed full of nutrients, amino acids, vitamins, and proteins, and help to cleanse the liver.
	Biodiversity: Bad Rap Brussel Sprouts In the interest of promoting food diversity for better health, we brought some home, cut them up, drizzled on a little oil, ground some fresh salt and pepper on top, and added a little balsamic vinegar. The result? Our childhood response of yuck to cooked brussel sprouts instantly disappeared...
	Visionary Farmers: Full Spectrum Seed Milk A super nutritional, full spectrum, blended seed milk made from pumpkin, sunflower, sesame, hemp, and chia seeds that combine to create a protein rich, filling, and soothing drink. The first time we made it in a berry-banana smoothie, we could feel its strength and power!
	A Day of Rest: Granola Carob Sesame Cookies These super crunchy cookies combine two recipes—our buckwheat granola, and carob coconut and seed cookies. The combination is delightful.
	Feed Your Skin: Fabulous Facials Superfoods loaded with nutrients come together to create awesome skin care. Just a few teaspoons of ingredients mixed with a little water, make nourishing and toning feasts for the face and body.
	A Place of Healing: Irish Moss We've recently discovered the amazing benefits of Irish Moss. It's actually a type of seaweed, and it's so potent and nourishing that during the great potato famine of the mid-19th century, the people of Ireland were able to survive by eating it. Irish moss is said to contain 15 of the 18 vital elements needed to support human life.
	Warmed Wild Rice Salad with Fig Dressing Soaked wild rice is infused with lightly sauteed ginger root, garam masala, and green onions to make a rich and substantial meal. Gently heating the ginger softens its flavor, and brings out the richness of the garam masala.
	Food Allergies: Amazing Berry Sauce with Bananas We're crazy about this new breakfast: berry puree over bananas, with a touch of creamy almond milk, and some of our buckwheat granola. The berries are a welcome gift in the middle of winter, filled with mouth watering, sun-colored flavor.
	Listening: Ginger Beets and Dilled Cucumber Appetizers These delicious beet and cucumber appetizers are as simple to make as crudites and dip, and are so much fun to eat. They make awesome party food, or a stand alone meal. The curl-your-toes yummy topping is made from pine nuts
	Loving Ourselves: Love Salad! After the holidays, when eating excesses may have happened, salad is definitely the way to bring the body back into balance. Love Salad just purrs like a kitten—it loves the body, and we love it. Packed full of vital nutrients, this hearty dish is sure to fill the tummy, and slim the waistline!
	Superfood Breakfast: Strawberry Smoothie This brought back memories of a beautiful time spent plucking rosy red berries from the warm, fertile earth. I mixed the berries up with almond milk and some strengthening superfoods, and teamed the smoothie with slices of our buckwheat bread (complete in all amino acids), topped with nut butter and creamed honey.
	Tools for Living: Sprouted Almond Milk Almond milk is rich and creamy and tastes amazingly good with our granola. The milk is loaded with enzymes, heart healthy vitamins, minerals, and more. You can blend the milk with a banana and a few shakes of nutmeg to create a "raw nog", or top off steaming cups of chai tea for a delicious drink. Enjoy it plain, in smoothies, soups or dressings for added nutrition.
	Co-creation: Apple Mincemeat Pie We used our nut crust in a regular pie plate, and filled it with a mincemeat fruit and spice filling for an amazingly delicious and rich pie, made sinfully good with cashew cream! A small serving is very filling. Refregerate leftovers—it's great the next day as the flavors meld.
	A Channel for Love: The Power of Juice We'll never again doubt the power of fresh juice! Now we have a way to juice without spending 20-30 minutes preparing and juicing heaps of veggies. Plus there's almost no cleanup to do. This juice is mild, and feels better in our bodies than undiluted, full throttle juice.
	True Value: Crunchy Raw Granola Sprouted buckwheat is combined with a date sauce, and various nuts, seeds, dried fruits, and then dehydrated. The result is a breakfast treat that's as good or better than any of the best granolas on the market. The only trouble with our granola is that it's so delicious that we can't stop eating it, so waistlines be forewarned!
	Gentle Transitions: Sprouted, Steamed Lentils Here's a dish that's delicious when transitioning into more raw food—sprouted, lightly steamed lentils. Sprouting increases digestibility and nutrition (which is already high in lentils), and decreases the amount of cooking time to a few minutes. The taste and texture are similar to roasted chestnuts.
	Fields of Gold: Rejuvelac Made Easy We enjoy a mildly tangy, lemony tasting, enzyme-rich drink called rejuvelac, that we first learned about in Ann Wigmore's book, The Sprouting Book. It's made from wheat berries in three easy steps—soaking, sprouting, and fermenting. From start to finish, a quart can be made in 36-48 hours, and we've found that the wheat berries can be reused again and again. Use rejuvelac in soups and smoothies, or drink between meals to flood the body with friendly flora, vitamins, and enzymes.
	All About Sprouts: Stuffed Tomatoes Whether from nuts or seeds, grains or legumes, nothing beats the freshness and flavor of sprouts that are lovingly tended in our kitchen. Much of the food for our diet comes these little wonders–and they're filled with vibrant lifeforce and bursting with vitamins, enzymes, minerals, protein, and more.
	Fermentation Gone Wild! Fortifying Fall Soup This delicately flavored, pureed soup, is a soothing blend of veggies and miso, with unusual flavor from a Moroccan seasoning.
	Dessert for Dinner! Banana Bread with Pears & Cream Banana bread, teamed with seasonal sliced pears, cashew cream, and sprinkles of nutmeg and cinnamon, makes for a perfectly decadent, yet healthy, dinner! Learn how to make this treat now, and be ready for the holidays!
	Healing Foot Soaks: Pad Thai with Tamarind Sauce Pad Thai is one of the dishes that we've missed over the years, yet still crave on occasion, so we decided to create a zesty raw food version. Our recipe is light and tangy with a rich, tamarind sauce.
	The Empty Bowl: Hidden Ingredients Here, one of my favorite bowls glistens with light and shadow, patterns, and color. I enjoy choosing bowls to go with various foods, finding resonant frequencies between the food and the vessel. The bowl actually isn't empty at all, but brims with beauty and has a deep well that waits to be filled.
	Walking the Earth: Almond Cookies with Blackberry Glaze These chunky nut cookies are topped with a glaze of seedless, satiny-smooth, blackberry puree. And when the cookies are dehydrated for an hour or so, the glaze thickens to form a delightful taste and texture. Be sure to eat them warm, right out of the dehydrator, with some succulent, warmed blackberries on top!
	Shoo Fly: Creamy Cucumber-Dill Dressing This dressing is both creamy smooth and chunky and is a delicious complement to our pumpkin seed patties. Tahini makes a yoghurt-like base for the sauce, and refreshing cucumber, dill, lemon and mint, add Mediterranean flavors that work beautifully with salads, veggies, tomatoes, or potatoes. Enjoy!
	Healthy Cravings: Delightful Zucchini! Utilizing this recipe, we've make a serious dent in our zucchini supply, because it's so yummy and easy to prepare. It makes great finger food too!
	Island Girl: Avocado Boats We made these delicious avocado boats for dinner after a perfect island day. Sweet raw corn was teamed with fresh tomatoes and chives from the garden, green onions, zucchini, red bell pepper, and avocado.
	One Meal a Day: Sunflower Seed Salad The salty miso with the mild tasting sunflower seeds makes a delightful combination, and the lemon juice, green onion and ginger add both tang and kick. This dish is simple in preparation and is most appreciated on a hot summer day when working in the kitchen might be the last place I'd want to be!
	A Grateful Harvest! Blueberry Pudding Berries are shown here, rinsed and drying in large cloth-lined bowls before being placed into containers to freeze. When the cold winds blow, we'll remember with gratitude the beauty of summer that produced such fruits.
	Moving too Fast: Raspberries and Cream We picked raspberries this week, plump and glowing, from the garden of our friends, Ellie and Eric. After gobbling up a great many, we couldn't resist making a rich banana cashew cream to have with these succulent fruits for our breakfast the next day.
	Infinite Possibilities: Veggie Submarines These napa cabbage veggie boats make a yummy summer meal to enjoy while soaking up the sun and breathing fresh air. They remind us of the days when we used to eat submarine sandwiches, only for us they're even better!
	Nudges of the Heart: Ginger Date Sauce Date sauce has it's own unique flavor that works nicely with tea, or to lightly sweeten salad dressings, spread on breads with tahini, or drizzle over frozen banana ice cream. In this recipe we've added ginger and raisins to make a spicy dipping sauce for apples.
	Lighting the Lamp: Spinach with Beets & Herbed Pesto We're always excited to find another way to make pesto. This is such a simple recipe—just beet greens, herbs, green onions, oil, and salt. We've made the pesto without the herbs, and it's delicious this way too.
	Kicking the Habit - Better than Coffee! A surprise came our way a few weeks ago when I mixed up a frothy drink of bee pollen and MSM powder. The result? Something that tasted a lot like coffee with that same bitter sweetness and flavor (with fragrant overtones from the pollen), but without any of the drawbacks. This drink gives a real hit of energy—real energy—the kind that actually builds the body.
	Restoration - The Little Wheatgrass Farm The little wheatgrass farm is in production! Trays of fully grown grasses of wheat, barley, and oats, are being harvested, and trays of newly sprouting seeds provide a continuous supply of this precious juice.
	Hydrating the Body - Fruit Waters Fruit waters abound with beautiful colors and delicate, delicious flavors and aromas. They refresh and hydrate the body without the high glycemic content of straight fruit juice. Try these simple blended fruit juices made with mostly water and a couple handfuls of fresh fruit. They're so easy to make—just toss everything into a blender and buzz for a few seconds.
	Then and Now: Quinoa Salad with Mangos & Cashews We got some spicy dried mangos at the local co-op this week, and this sprouted quinoa salad evolved in an inspired moment. Quinoa contains the highest amount of protein of all the grains.
	Changing Tides - Garbanzo Bean Hummus Here's a great transition dish that can be whipped up less than ten minutes to provide a hearty, high protein repast for those times when hunger really digs deep. Serve with veggie "crackers" (sliced carrots and celery sticks), and greens for a complete meal.
	Going the Distance - Kale and Tomato Casserole Kale is always so hearty and strengthening for us, and at different times we're drawn to various varieties. In this recipe we used dino kale—the most mineral dense of all the kales—teamed with fresh tomatoes and mushrooms whose flavors meld together beautifully.
	Keeping the Juices Flowing: Sundried Fruit Here's a simple breakfast that's so easy to prepare we know you'll love it: soaked sundried fruits, with a burnished, sungold, inner glow, and delicate sweet flavor! We made a jarful of these luscious treats earlier this week to have on hand for yummy breakfasts.
	Goal Setting: Spinach Wraps We've made spinach wraps and various pates before, but we've never made pate with pumpkin seeds and spicy-sweet garam masala, rolled up in a spinach leaf. They taste completely different from other veggie wraps!
	Making Kefir: Strawberry Lassi Kefir grains originate from the Caucasus mountains, and have been used for thousands of years to make a tasty, health-giving drink. Mixed with nut milk, we've added strawberries, banana and apple - a touch of agave and cinnamon really bring out the strawberry flavor!
	Little Cooking Disasters - Ratatouille Revisited! We wanted to make something warm and hearty for lunch — ratatouille! We didn't have any eggplant, or zucchini, but had carrots, onions, parsnips, tomatoes, and mushrooms. Ideas started flowing, and soon a new version of ratatouille was being devoured for lunch.
	Slow Food - Soaked Wild Rice Power Salad There is so much nutrition packed into this dish that we've dubbed it a power salad. It's filling and satisfying, with earthy tastes and textures—and gives the teeth a bit of a workout! Teamed with the avocado and ginger dressing, it makes a complete meal.
	It Can Be Both: Spinach & Basil Pesto! Pesto is a great way to pack extra greens into our diet. Traditional pesto is made by crushing basil, garlic, and pine nuts—here we've added spinach for a unique alternative.
	The Living Consciousness: Almond Cashew Cream Looking for something sumptuous to pour over fresh fruit for breakfast? Almond cashew cream may be the perfect treat. We love pouring the thick nut cream over bananas and dates.
	Moving Through Resistance: Sesame Veggie Salt The rich orange color of this Sesame Veggie Salt looks beautiful against the various greens in a salad. Use it in sauces or dressings for instant taste and texture, sprinkle onto a sandwich, or into soup. Crudités have never tasted so good!
	Embracing Essence: Macaroon Snow Cookies! These are the yummiest! Crunchy, but not too sweet, with a rich carob flavor—a real treat that is good for us! We made these macaroons after snow had dusted the ground, and we dubbed them "snow cookies".
	Finding New Rhythms: Coleslaw Revisited This isn't your standard coleslaw with mayonnaise, but a bright, colorful, hearty salad with a tahini dressing that makes this salad sing. Cabbage contains many vital mineral elements, and vitamin C. It's perfect for the cold winter weather.
	Tender Moments: Splendid Spinach Salad We're always on the lookout for new salads, and here's one that's utterly simple. I stumbled upon it by accident a few days ago when trying to create a perfect topping for focaccia that we made with our baby seed cakes recipe.
	Easy Holiday Apple Pie We're still in the deep freeze here in the Pacific Northwest, with more snow coming any hour, but apples we have in abundance, and the last of some ripe persimmons. Intuition suggested making a creamed sauce from a persimmon and banana to spread over the apple filling, then topping it all with shredded coconut.
	Feeding Our Friends: A Salad of Beauty Looking at this photo it's hard to believe that this salad from Bequin's garden came from an amazing December harvest of edible flowers—yellow and orange calendula, deep magenta mallow, and yellow kale—along with greens of arugula, feathery fennel, fernlike burnet, spicy parsley, and a sweet baby apple from her tree.
	Transformational Living: Power Smoothies, Oh My! We have two favorite smoothies: one that's nourishing, easy to digest, and loaded with EFA's, amino acids, enzymes, vitamins, minerals, and protein. The second drink we've dubbed "body food", because it's a pure protein power kick that keeps us going strong for hours and helps us move through our day with energy, mental clarity, and grace. It's not as flavorful, but wow!
	Gifts for Gaia: Veggie Ribbons with Cilantro Pesto The last time we made this salad, we brought it to a potluck and everyone raved! Here's how to make this colorful, seasonal dish—perfect for holiday menus.
	Putting it all Together: Little Healing Feasts! The soups, salads and entrees can all be interchanged because the great thing about veggie meals is that everything usually goes together beautifully.
	A Year of Gratitude: Buckwheat Baby Seed Cakes & Buckwheat Bread Baby seed cakes - buckwheat bread, crackers or cakes made from sprouted buckwheat and seeds with a truly bread-like texture and taste that we're crazy about! We enjoy eating them plain, or with various toppings for a complete meal.
	Spices to Warm the Heart: Mango Chutney The romance of spices permeates our imagination as we chose ingredients for this week's recipe, a spicy mango chutney. A small dollop of this aromatic and golden condiment—with a texture that is both velvety smooth and chunky—is delicious over seed cheese, flatbreads, or fruits like apples or pears, adding delightful and surprising flavors.
	Heartfelt Giving: Thousand Island Dressing Revisited Smooth, creamy, and thick as guacamole, with a rich tomato flavor - this salad dressing is reminiscent of Thousand Island Dressing. It's a favorite of ours when we want a substantial and hearty salad...
	Simplifying Life: Warmed Miso Soup Now that the weather has turned cold, bowls of soothing and strengthening miso soup warm our bodies and spirits. It's so easy to put a tablespoon of miso into a bowl with shredded veggies, and pour warmed, or hot water on top. Stir, and there you go!
	Transition Meal: Ginger Beets with Orange Zest If you're transitioning—eating both raw and cooked foods, and if you like beets, we think you'll love this zesty dish that's big on flavor! This recipe is both filling and satisfying, and is non-clogging to the body. Ginger beets also make a delicious raw meal, and the cleansing properties will be even more potent.
	Sharing Life: Celery-Lemon Salt and Orange Zest Powder A recipe using celery and lemon to create a delicious salt substitute. Celery has an abundance of natural sodium. We keep this mix on the table to liberally sprinkle on our salads and veggies.
	Sheer Inspiration: Pumpkin Seed Patties with Sage Seasonal foods... pumpkin seeds, fresh garden sage, sweet pungent carrots, combine to make these tasty, protein rich patties, infused with a golden color. They can be dehydrated for several hours to crisp up on the outside, maintaining a soft interior.
	Back to the Wild: Apple Juice with Lemon and Ginger Now that it's apple season, we're enjoying eating them daily. Their aroma emits a perfume that floods the kitchen—nothing like the apples in the grocery store coolers. We love the refreshing tangy sweetness of sliced apples, or as juice—enjoyed plain, or with lemon and ginger, or greens.
	A Night at Cafe Bliss: Spicy Hot Corn Salad Raw corn is a huge summer favorite of ours. We so rarely get to eat this sweet, succulent treat and we look forward to it all year—because at any other time of year, raw corn just isn't the same. Once we discovered we could eat organic, freshly picked corn, prepare it in its raw state, drizzle with olive oil and a few shakes of salt, we were content.
	Indian Summer Picnic: Sweet Tomato Salsa Tomato salsa made from melt-in-your-mouth heirloom Brandywine tomatoes, with high protein sunflower seed cheese, and crunchy celery for dipping.
	Fresh from the Garden: Sundrenched Tomatoes Those dazzling red and gold pop-in-the-mouth cherry tomatoes are sweet bursts of transmuted sunlight and juice. Some of our favorite ways to have these lusty little fruits are to eat them au naturel, or with olive oil and Celtic salt, or blended into quick raw salsas with onions, parsley, or cilantro.
	Loving Flowers: Rose Flower Essence In short, flower essences hold the vibratory essence of a flower. The vibration acts as a matrix to remind the body, mind, or emotions, of a certain state of consciousness. When the essences are taken for a period of a few days, or weeks, the imprint that is inherent in the flower usually takes hold.
	Blackberries of the Earth: Seedless Blackberry Puree Eat berries plain, in smoothies, or with a little cream. Here's an easy recipe to create a velvety smooth, thick purée, from the bounty of blackberries.
	Transition Meals: Potato and Tomato Gumbo We made the dish with steamed Yukon Gold and new red potatoes, drained, then spooned over freshly chopped tomatoes. The heat from the potatoes warmed, but didn't cook, the tomatoes. Everything was slathered with a savory dressing.
	The Sensuous Body: Curl Your Toes Pate Fresh pistachios take the lead in this yummy, chunky pate, which makes a lovely addition to any salad, veggie dish, or wraps made with sundried tomatoes and avocado. Use the pate with finely chopped kale to help build up the body!
	Just for Love: Our 7 Day Juicy Feast! For us, juice feasts are nature's medicine—the body becomes rehydrated, and receives ample caloric intake so the metabolism stays active. The body is literally flooded with nutrients, restoring what's been missing, along with the benefits of cleansing.
	Flowing with Changes - Pumpkin Seed and Sprout Salad This filling whole meal salad, made from soaked pumpkin seeds, crunchy mung bean sprouts, slivers of carrots and onions, and other nourishing foods, warms and strengthens our bodies.
	Everyday Spirituality: Sun Tea Watery infusions, made in the sun, gently draw out the properties contained in teas, fruits, herbs or spices. The waters become soft, and are filled with delicate and subtle flavors that are light years away from sugary sodas, or bottled juices.
	Looking to the Future: Growing Our Own Food We've been receiving intuitive nudges that we ought to learn how to become responsible for one of our most basic survival needs—food. We began to grow our own food in earnest last September, starting with an array of sprouts, which later included flats of wheatgrass and buckwheat lettuce. A small raised-bed garden seemed like the next logical step.
	Seeds For Life!: Strawberry Pudding What a gift—real, organic, sweet, gorgeous strawberries, not pumped up on chemicals, or laden with pesticides! These berries have made up for being strawberry deprived!
	Quintessential Summer: Blueberry Pie! The pecan, coconut, and almond nut crust for this pie is nearly foolproof, perfect for non-bakers like me. The slightly chunky texture brings the most satisfying crunch and flavor that complements the smooth and silky filling from the blueberries. And one of the pie's best features is that it sets up without any baking!
	Cosmic Enfolding: Its a Wrap! Tightly rolled savory fillings are wrapped using a variety of leaves such as spinach, nori, collards, lettuce, rainbow chard, and green cabbage. The combinations are endless and it's fun to create these tasty roll-ups that are perfect for lunch and dinner, or parties. Our experience has been that people absolutely love them!
	Amazing Rejuvenation: Easy Wheat Grass Juice Intuition guided me the other day to make a simplified form of wheatgrass juice with the blender. I used about 1/3 of the small flat of grass we'd gotten from the grocery store, cutting the blades into small one inch pieces, then blending with water.
	On The Go: Hemp Seed Nut Milk Lately, we've been enjoying energizing hemp seed nuts. They have a mildly nutty, somewhat earthy flavor, and are nutrient-rich with easily assimilated edistin protein, considered to be the backbone of DNA. Hemp seed nuts contain an abundance of Omega 3 EFA, much like those found in flax seed, or fish oils.
	Pure Joy: Strawberries and Fruit Soup Here's a refreshing and simple recipe that will start the day on a high note—strawberries! The berries are perfect as they are, cut into bite size pieces, or eaten whole. We enjoy eating them this way, or sprinkled on top of a sensuously delicious and surprisingly filling fruit soup—which is perfect for breakfast, a light meal, snack, or dessert.
	Gifts of Restoration: Recipes of Self Care So often, we are used to being tired and not acknowledging it. We continue to work, or mask the deep desire to rest with finding reasons to push through. I used to drink another cup of coffee to boost energy, but that was actually borrowing vitality from my tomorrows!
	Why Raw? Warm, Marinated Veggies We discovered how to make warmed, lightly marinated veggies using our dehydrator. The result? A pleasing, satisfying and savory dish that has the feeling and look of cooked food yet with all the enzyme-preserving benefits. If you like crunchy veggies, these are the crunchiest!
	Gifts from the Sea: Cool Weather Salad Spring is still warming up here in the northwest and because of the cold we look for filling salads to keep our body heat up. We're often drawn to choosing ingredients like cabbage or seaweed to make such a salad—to which you might say yuck!—but please read on!
	Easing Into Raw Foods: Salad Dressings Zesty dressings are an easy way to increase the amount fresh raw ingredients eaten on a daily basis, and will add innovative flavors and textures to what might otherwise be a hum-drum salad. Often a tantalizing dressing is all that's needed to enliven a simple bowl of greens and wake up our tastebuds.
	Living without Wheat: Almond Flatbread Here's a recipe for wheatless, high protein, living flatbread, made with nuts and a few veggies. The result is a textured, sweet "bread", without any of the problems associated with wheat.
	Overcoming Inertia: Sesame Carrots & Curry Sauce For a lovely appetizer, or even a whole meal, this simple dish is quick to make, and big on taste. We often gobble up a plate of these carrots for lunch or a snack.
	Sheer Simplicity: Guacamole and Salad Greens The salad is a mix of spring greens and cleansing cabbage, which adds crunch and minerals. Together, the guacamole and greens make a satisfying and filling lunch. Add thinly sliced carrots, jicima, or celery—these will add additional flavors and textures to enjoy and can be used in place of chips to dip into the guacamole.
	Almond Falafels with Mushrooms and Orange Sauce This raw falafel recipe is different than traditionally deep fried falafels, yet is every bit as tasty. We've learned to assemble them in about twenty minutes, and then put them into our dehydrator for several hours where they emerge warm and "toasted" on the outside, sweet and moist on the inside.
	In Your Dreams: Banana Ice Cream This luscious desert is so easy to make and tastes so good it's hard to believe it isn't sinful! And you can eat all you want. Served with raw cookies, this recipe almost becomes a whole meal! The ice cream is made from frozen bananas - that's all!
	What's For Dinner?: Living Pasta! If you have been wondering what raw foods to make for a complete dinner, or to surprise guests, this meal is bursting with colors, tastes, and textures. This pasta dish, "spaghetti nouveau", comes from sweet yams and tender zucchini.
	Soulful Food: Fresh Fruit Salad Here are some simple salad recipes using ingredients that are normally available, seasonally, throughout the year. These salads are refreshing, delicious, purifying, and make a delightful breakfast, simple meal, or late-night snack.
	Dreaming of Summer: Lucious Smoothies We are drawn to foods that are the colors of the rainbow. Smoothies, infused with fruits or greens, a little almond milk or fresh pure water, simply burst with flavors and tastes. Their colors—emerald, rosy pink, golden yellow—are like rays of prismatic light, and bring the colors of sunlight into our lives, any time, any day.
	The Humble Path: Green Life! There is a part of us that longs to be great, to excel, to do our best. We are finding that this is often balanced by the humble path—to be grateful, and to be of service in the little ways.
	Personal Storms: Soothing, Calming Tea ...It is during these times, and other moments of stress that we look for comforting, warming foods. We have created a tea, made with herbs and spices, that has become our house specialty—it’s truly calming, warming, spicy, and just plain delicious.
	Kitchen Yoga: Everyday Applesauce Thoughts of apples with cinnamon drifted into my awareness. Ah... some fresh and wholesome applesauce, so simple and such a lovely treat. I gathered the apples, dates, lemon, cinnamon, and cashews, and put them out on the counter by the food processor and got the utensils—the knife, cutting board, and pretty bowls to put the finished applesauce in.
	We Are the World: Warming Tomato Soup Here's a no-cook recipe for delicious soup, heated enough to warm the body, but not too much to loose precious enzymes.
	The Power of Love-Imbued Food: Sprouted Wehani Rice Salad After two days, little tails emerged, and the rice tasted sweet and nutty, with flavor akin to basmati rice. Even though it was a bit crunchy, it was totally edible, and after eating some we were very hungry for more! Soon Wehani rice became one of our staple foods.
	The Wonder of Growth: The Little Sprout Farm Once we learned how to sprout, which was so much easier than we thought, and found sprouts that we actually liked to eat, we were off and running. The following sprouts have become part of our daily fare: mung bean, garbanzo bean, wehani rice, oats, millet, barley, green lentil, wild rice, quinoa, and alfalfa.
	Stocking the Raw Food Kitchen: Quick Raw Pickles One easy recipe to make that our friends love is raw pickles. We've found that marinating cucumbers in apple cider vinegar helps the cucumber to digest. In just a few hours we can enjoy eating the most delicious pickled veggies that add a savory bite to any meal.
	The Gift of Time: Saturday Morning Breakfast This particular morning, we wanted something warm and comforting for breakfast. With intuition guiding us along, the idea soon camea warmed carob drink, with a plate of sliced bananas and avocados, whose flavors mingle in an unexpected and uniquely delicious way.
	Being Good to Ourselves: Holiday Persimmon Pie Persimmon pie is easy to make, and very pretty. The blended fruit makes a glistening, satiny, orange-colored filling which delights the eye. This pie can be a delicious, light, egg-free substitute for pumpkin pie. The no-bake, crunchy nut crust is a perfect contrast to the smooth filling.
	Loving Food: Invigorating Raw Borscht Soup An awesome raw carrot - apple - celery - beet soup that can be made in a few minutes. It never fails to energize us, or to fortify our bodies on those tired days or if our immune systems feel "on the edge".
	Nutritious Treats: Carob-Sesame Cookies with Coconut Creme Frosting Finding cookies that were yummy, healthy, and raw took a while. For years, we made carob nut balls until one day the muse dropped by the kitchen and this recipe was born. We went crazy for the cookies and people just love them! The fact that they aren't cooked doesn't seem to make any difference—they have a delicious, light, moist, and slightly chewy texture.
	Creative Eating: Festive Red Cabbage Salad This salad is full of beautiful holiday color and zesty crunch, and it's even better the next day, so you can make extra for handy leftovers.
	Nourishing Moments: Three Quick Meals Three quick, easy, filling, fresh and juicy little meals that keep us going and nourish us with much needed vitamins, minerals, and enzymes. - Mango & Papaya Fruit Pudding - Avocado with Lime and Salt - Apples with Ginger-Date-Almond Butter Sauce
	Simple Changes: Sprouted Sunflower Seed Cheese Place dry, hulled sunflower seeds in a one quart bowl, and cover with about two inches of filtered water. Soak for 6 - 8 hours. (If you start to soak in the morning the seeds will be ready for dinner. Or if you start the night before, the seeds will be ready for breakfast the following day.)
	Tomatoes with Sunflower Seed Cheese Arrange tomatoes around the outside of each plate. Place 1/2+ cup per person of sunflower seed cheese inside of the tomatoes. Finely chop the green onion, and sprinkle over seed cheese. Add a little salt and freshly ground pepper over the top. Splash a dash of your favorite vinegar over the seed cheese.
	Heavenly Infusion: Rosemary Oil The flavor of the oil works beautifully with the flavors and tastes of Thanksgiving. When I see the finished product, it brings on a special feeling of gratitude. Drizzle over your favorite foods and enjoy the gifts of rosemary. Try rubbing some of the oil into your skin - you may feel a warm glow, and you will smell delicious too!

Stories

The Sound of Butterfly Wings in the Forest
The air was redolent with evergreen scent, blown through the sunlit branches by coastal winds. On the forest floor, all lay still...