Through the ages, every culture has developed a philosophy about what to eat to stay healthy. Some of these philosophies have withstood the test of time and people continue to rely on them today.
Macrobiotics, from Japan, looks at the energetic qualities of food and seeks to maintain balance between yin and yang, because when we’re in balance, we’re healthy.
Ayurveda, from India, focuses on the right food for your dosha (body type), with the intention to maintain balance, because again, when we’re in balance, we’re healthy.
Living foods, a more recent healing food philosophy, is about raw, sprouted and fermented foods that provide high levels of life and vitality to support us in restoring our health, or coming back into balance.
There are a number of things that these philosophies have in common. For example, they’re all centered around whole foods, avoiding processed foods. They’re all focused on a wide variety of foods to provide the full spectrum of nutrition we need. And they’re all alkaline, eliminating or drastically reducing the acidic foods, meat, dairy and processed foods, so common in our standard diets today.
Another thing these philosophies have in common is they came about through people’s insight in dealing with health conditions that result when our bodies are out of balance. And that same insight is available within all of us.
Join us for a discussion of Healing Foods and their benefits:
Yes, we can all access our innate Wisdom to know what is best for our body moment to moment. I love to ask my body, “What food is ideal right now,” or “What would support you most right now?” Often I get, “Water.” So I pour a glass of water and enjoy it.
Start communicating with your inner Wisdom by listening to your body to discover your own Healing Food plan. You’ll be led to better health, energy and life force.
Today’s recipe is truly delicious. It’s black lentils, garbanzo beans, radishes, fresh mint, fresh dill and a lemony dressing. Enjoy.
To Your Amazing Health,
Connie and Bill
Black Lentils, Garbanzo Beans, Radish and Fresh Herb Salad
2 cups of dry black lentils
1 tablespoon Avocado oil
2 garlic cloves
4 cups Purified water of homemade veggie stock
Sort the lentils on a plate, removing any bits of debris and then rinse under running water in a mesh colander.
In a medium pot, combine the lentils, halved garlic cloves, avocado oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes.
Drain the lentils if there is any remaining liquid.
1 28 ounce can of Garbanzo beans (chickpeas)
1 bunch of radishes cut in thin slices
¼ cup of fresh mint and fresh dill, chopped
Add all ingredients to a bowl large enough for the salad and lentils.
1 tablespoon Avocado oil
1 teaspoon Dijon Mustard
1 teaspoon maple syrup
1 clove garlic, pressed
¼ teaspoon sea salt
Ground black pepper to taste
Whisk all the dressing ingredients together in a small bowl.
Put the salad together by combining the lentils with the chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine.