The Cook Is The Healer

In Macrobiotic thinking, the person preparing the food is the healer for the family, the physician in the kitchen preparing delicious, wholesome, nutrient dense food with love.

And part of the healing energy in the food comes from the way we cut and relate to the food as we are preparing it. This video shows some ways to cut food that honors its energy and growth patterns and imparts your love into food:

So when you prepare food, enjoy the creative and intimate process of seeing its beauty and feel how it can connect us with the oneness of all creation. I so love buying, washing, cutting and preparing it to share my love and healing energy with others.

The recipe today has ingredients that come from the organic farm we spend time at every week. It is garlic scapes and kale that create an amazing pasta dish. We add a Vegan Parmesan Cheese that makes it so tasty. Enjoy.

Garlic Scape and Kale Pasta with Vegan Parmesan Cheese

To Your Amazing Health,
Connie and Bill

Garlic Scapes, Kale and Red Onion Pasta Sauce

Garlic Scapes From The Farm

10 garlic scapes, cut away top below small bulb and dice the stems
1 bunch red Russian kale, tear in small pieces and finely cut tender parts of
stems to add to the dish
1/2 red onion, diced
3 tablespoons avocado oil or coconut oil
Sea salt to taste
Ground black pepper to taste
Red pepper flakes to taste (a good pinch is often enough)

In a large fry pan heat oil and add onion, sea salt, pepper and red pepper flakes. Next add kale. Mix in well with the oil and cook until wilted.

Add garlic scapes and turn heat off leaving the pan covered for 5 minutes. Before serving, mix scapes into kale and onions.

Spoon dish over your favorite pasta and sprinkle with lots of Vegan Parmesan Cheese.

Why Do We Suffer?

We all go through ups and downs in life. Life throws us curve balls sometimes. But have you noticed, sometimes we handle the curve balls really well and we aren’t unhappy about it, and sometimes we don’t?

As Bill and I have started exploring how life works more, we’ve begun to see that it isn’t the curve balls that throw us into anger, resentment, despair or overwhelm. It’s how we relate to them that causes the suffering. It’s how we’re thinking about them.

Our suffering comes from wanting things to be a certain way, and when life doesn’t show up that way, we resist or react. Our suffering arises in the gap between what I want and must have to be happy and how life shows up.

Join us to explore this topic more:

So if you look back over your life when things happened that you didn’t want, notice how those experiences expanded you to be able to share more of who you are today.

It’s so simple. If we relax, pause, get quiet in the midst of any storm, we are led to our perfect next. When we drop out of a busy mind into more of who we are, life lives us perfectly.

The recipe today is a raw kale salad with red onion and red pepper on a bed of lettuce. It’s delicious and very filling. Also, it’s a great way to enjoy kale without cooking.

To You Amazing Health,
Connie and Bill

Kale Salad On A Bed Of Lettuce (Serves 2)

Kale From The Garden

1 bunch kale, torn from stems
1 head butter lettuce or other leafy lettuce
½ red pepper, diced
¼ red onion, cut in half moon slices
1 lemon, juiced
½ teaspoon sea salt
1 avocado, diced

Wash and tear kale leaves from the stems. Cut these leaves into very small pieces and add to a mixing bowl.

Add sea salt and massage by hand until salt covers all the leaves. Set aside for 20 minutes to allow salt to soften kale.

Now add red pepper, onion and juice of a lemon. Stir in well. Taste kale to see if more sea salt is needed. Set aside.

Wash and tear lettuce onto 2 large plates. Heap kale salad on top of lettuce and add avocado. Serve.

NOTE: You can also top salad with your favorite sprouts. We used mung sprouts and they tasted great. Broccoli or sunflower sprouts would also be good. All sprouts are optional.

Lettuce Ready To Pick at our Friend’s Farm

Healing Food Philosophies

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

Black Lentil, Garbanzo, Radish Salad

Lentil Ingredients:
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.

Salad Ingredients:
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.

Dressing Ingredients:
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.

Your Body Loves You

Have you noticed how loving and forgiving your body is? We are so blessed to have this amazing vehicle to take us through life.

Join us to explore a loving relationship with your body:

Yes, we can have a loving relationship with our body. That loving relationship comes when we deeply listen to our body’s promptings, just like we listen to what our best friends have to say to us. Our body wants the very best for us, always. It’s always guiding us back to balance and well-being.

To provide loving nourishment for our body, here is a recipe that is one of our favorites–Dried Green Split Pea Soup. It is easy to make and tastes so delicious.

Dried Green Split Peas

To Your Amazing Health,
Connie and Bill

Dried Green Split Pea Soup (Serves 4)

Green Split Pea Soup

2 cups green split peas
6 cups homemade vegetable stock or purified water
1 large onion, diced
4 to 6 garlic cloves, minced
3 inch piece fresh ginger, peeled and finely diced
4 celery stalks, cut in diagonal slices
3-inch piece of Kombu sea vegetable
1 ½ tablespoons avocado oil
½ teaspoon turmeric
½ teaspoon dried thyme or marjoram or both
½ teaspoon sea salt
Ground black pepper to taste
Pinch of red pepper flakes

Place green split peas in a large pan. Rinse and drain. Add veggie stock or purified water, onion, garlic, ginger, turmeric, avocado oil, thyme, marjoram and Kombu. Bring to a boil, cover and turn heat to low. Simmer for 1 hour or more.

As green split peas soften and begin to fall apart, add celery. Cook until split peas are fully soft. Add sea salt, black pepper and red pepper flakes. The Kombu falls apart naturally when the cooking is long. If it hasn’t, pull Kombu out and dice it fine, then stir it back into the split peas.

When you serve this dish a second or third time, you can vary the taste and texture by adding frozen green peas. They add a beautiful sweetness to the dish.