How Life Energy Foods Helped Me Heal

Byline: Patsie Smith

Prior to life with wholesome, fresh, organic, life-infused foods, I carried within my body traces of major imbalances from my history of depression which later built into alcohol dependency, chronic digestive inflammation and chronic fatigue. These issues were a cry for help from my body, that was crucially in need of a major overhaul.

Vegetarian asian noodles

I chose to heal myself to rectify these imbalances, this may or may not be the right choice for everyone. However, it was the only choice that felt right for me. Using pharmaceutical drugs to mask symptoms simply didn’t make any sense. So I embarked on a journey of self-healing like my Beagle Charlie, when he’s onto a scent, almost totally obsessed.

Self-healing meant harnessing my body’s innate healing power using all the tools and knowledge from natural and ancient health wisdom. Healing on all levels of my being i.e. mentally, emotionally, spiritually and hence physically also entailed a more challenging and confronting journey but the result was true healing and a transformed being at the other end.

What are healing and life energy foods?

We all know about the rich nutrients in fresh wholesome foods, but foods that aid in healing should also be full of life energy. The way you grow, obtain, cook, eat and digest your food all goes into determining the amount of life energy that helps you in your healing and health.

You are essentially energy and to be alive and thriving, the living energies in your body need to be balanced and replenished to optimum levels. This life energy or life force, also called chi, ki or prana in eastern medicine and energy arts, is the underlying basis for health and healing. Fresh plant foods contain life energies they absorbed from the natural elements of the earth, water, air and sunshine.

Foods grown yourself with love and care, then freshly harvested and prepared with love and mindfulness are infused with higher energetic vibrations, which you then put into your body. Foods that have been stored extensively (for transportation and on supermarket shelves), microwaved or highly processed and overcooked are depleted of their life energy (life force).

Ideally, grow your own patch of organic fruits and vegetables, or buy them fresh from your local farmers markets. Growing vegetables is extremely fun, grounds you with the earth and is most rewarding come harvest time. Going to the farmers markets supports your local farmers, encourages sustainability and develops wonderful friendships with other conscious eaters and the farmers themselves.

Preparing and cooking foods with a peaceful and happy demeanor and atmosphere, then eating them with mindfulness and gratitude further raises the vibrations of the food you consume. Being fully present when eating, you will savor and enjoy the tastes, textures and sensations of all the flavors while chewing slowly aids in optimum digestion. Food digestion begins in the mouth, not in the stomach.

After meals I can now feel every cell in my body buzzing with life. Real foods are one of my passions for I value them with a sacred respect as part of life’s great gifts for replenishing and restoring my being.

Here is one of my favorite recipes using the foods I grow or buy at the market. It’s easy and delicious and no cooking is required.

Vegetarian Asian Noodles

  • 1 pkt of fresh or dried egg/rice/kelp noodles
  • 2 stalks of fresh shallots/spring onions (finely sliced into strips)
  • 1 large carrot (finely sliced into strips)
  • 1 cup fresh home grown mung bean sprouts (or fresh bought sprouts)
  • 4 leaves of perpetual spinach (or any other spinach) cut into segments
  • 1 handful of chopped coriander (cilantro)
  • 4-5 fresh or dried Shitake mushrooms (or any other preferred variety of mushroom)
  • 2 tbsp sesame seeds
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds

Sauce

  • 1 clove finely chopped garlic
  • 1 tbsp finely chopped fresh ginger
  • Tamari soy sauce
  • 1/2 cup sesame oil
  • 1/2 cup Apple cider vinegar
  • 1 tbsp raw honey

Directions

  1. Soak the noodles and shitake mushrooms in separate bowls of hot water to soften if using dried ones. Then drain and squeeze residual water out of mushrooms. If using fresh noodles, rinse and place them in a big mixing bowl. Rinse fresh shitake of all debris and cut their stems off. Slice the mushrooms into 3 segments. Add them to noodles in the bowl.
  2. Set aside half the amount of sprouts and seeds, place all other remaining ingredients into the bowl and mix them gently in with the noodles.
  3. In a separate bowl, mix all sauce ingredients and stir gently till honey dissolves. Add Tamari sauce to taste.
  4. Drizzle sauce over noodle mix, a little at a time, intermittently tossing to mix the sauce thoroughly and evenly throughout the noodles and vegetables.
  5. Serve onto plate and scatter remaining sprouts and seeds set aside in step 2 over the top.

Have you healed yourself too or are you ready to help your body to heal? Please share with us in the comments section, your experiences and wisdom and what special foods you’ve found to be amazingly life restoring? Blessings to you…namaste.

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Patsie Smith is a spiritual author and guide, intuitive and energetic healer, meditation and yoga teacher. She helps facilitate healing on every level of one’s being. To connect with her weekly wisdom, meditation and guided healing journeys visit www.spiritpond.com

Ultimate Antioxidant Recipes

This is a guest post by Katrina Robinson.

It can be difficult finding great vegetarian recipes that are not only chocked full with antioxidants but also taste fabulous. What’s so special about antioxidants, you might ask. Antioxidants such as Vitamin C and Vitamin A help to prevent and slow the oxidative damage that is done to your body. When your body uses oxygen, the body’s cells produce free radicals, which can lead to heart disease, cancer, and diabetes. Antioxidants help to prevent and repair damage that has been or could be done by these free radicals. So you can see why they’re so important! But now the trick is to find recipes that also taste great…well, I’ve found two fantastic recipes that taste fantastic and are filled with antioxidants! These recipes are for those who aren’t all raw. Not all the ingredients are vegan but they’re a great example of how to pack a lot of nutritional value into a recipe. Check them out below!

Baked Apples with Walnuts and Dried Fruit

You’ll need the following for this recipe:

6 medium Golden Delicious apples
1 cup chopped walnuts
½ cup of dried cranberries (raisins work, too)
½ cup apricot preserves
1 ½ cup apple cider
¼ cup unsweetened shredded coconut
2 tablespoons maple syrup
1 tablespoon butter
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon vanilla extract

1. Preheat oven to 375 degrees. Lightly coat a shallow baking dish with cooking spray.
2. Core all of your apples, creating a 1-inch-wide hole. Peel the upper third of the apples. Score the flesh about ¼-inch deep around the circumference where the peeled and unpeeled portions meet. Now cut a shallow crater around the top of the hole. This will help to hold the preserves that will go there. Set apples aside.
3. Put walnuts, dried cranberries, and coconut in a food processor and chop. Add lemon zest, maple syrup, nutmeg, and cinnamon and pulse several times to combine the ingredients.
4. Put the apples in the baking dish and press ¼ cup of the filling into each cavity. Spoon a tablespoon of preserves into the crater you created in each apple.
5. Combine the butter and apple cider in a saucepan and keep over low heat until the butter has melted. Now remove it from the stove and stir in the vanilla. Pour the liquid all over the apples.
6. Cover the apples with aluminum foil and bake on your oven’s center rack for thirty minutes. Remove the foil and baste the apples, then continue to bake (uncovered) for twenty to thirty-five more minutes, basting every ten minutes, until the apples are tender.
7. Serve and enjoy!

Vegan Spicy Beet Soup

You’ll need the following for this recipe:

6 medium beets (with skin; greens and stems removed)
2 cups water
1 ½ cup vegan vegetable bouillon broth
1 cup red wine
1 white onion, coarsely chopped
2 tablespoons olive oil
1 tablespoon dark brown sugar
2 tablespoons apple cider vinegar
½ cup vegan soy sour cream
3 tablespoons lemon juice
2 cups beet greens and stems, chopped
2 medium chipotle chilies in adobo sauce

1. Put the beets, vegetables bouillon broth, and wine into a large soup pot and add water.
2. Bring to a boil and simmer, covered, for forty-five minutes to one hour.
3. Remove beets with a slotted spoon. Reserve the cooking liquid in the soup pot.
4. Once beets have cooled, coarsely chop. Set aside ½ cup of ½-inch diced beets for garnish.
5. Heat olive oil in saucepan over medium heat.
6. Add onion and brown sugar.
7. Saute for two minutes until sugar is dissolved.
8. Add the onion and brown sugar mixture, the chopped beets, lemon juice, apple cider vinegar, soy sour cream, and chilies to the beet liquid in your soup pot.
9. Stir the mixture together and add to a blender in batches, mixing it until it’s smooth.

These are just two vegetarian recipes that are full of antioxidants and are downright tasty, too! Katrina Robinson is a freelance writer who blogs about a wide array of topics, from health to beauty to colon cleansing.