Connecting with Plants

Eating flowers is one of my favorite things to do in the Summertime. They share their healing vibrations with us when we eat them. The flowers of these plants are edible: alliums, bee balm, borage, calendula, cornflower, dandelion, johnny jump ups, lavender, lilac, nastursium, pansy, rosemary, wild roses, violets, squash blossoms and sooo sooo many more.

Remember to identify the flower exactly and eat only edible flowers and edible parts of those flowers. Never harvest flowers growing by roadsides or flowers sprayed with pesticides or other chemicals.

Flower salads and calendula pancakes are yummy, healing and certainly beautiful, yet there are also ways to experience the healing effects of the whole plant: heart, body, soul and spirit.

I have been getting to know certain plants on these deep levels, apprenticing with Pam Montgomery and the vastly intelligent natural world itself, my first teacher. These plants I build relationships with, look upon with wonder and adorn with appreciation via all of my senses become plant allies who live inside of me, like an internal energetic tool kit. I can call upon my allies in times of need, for my own personal healing and during in-person or distance healing sessions for others.

“A Plant Spirit Healing Practitioner works with the energy anatomy to reach core issues of disease: going beyond symptomatic treatment to effect lasting change. In this whole person approach, Plant Spirit Allies are called upon to re pattern discordant energy bringing healing to heart, body, soul and spirit.” ~Pam Montgomery~

Rose is a heart plant, one of my allies, her vibratory essence is often transmitted during Plant Spirit Healing sessions. Like a loving Grandmother, Rose will always unconditionally receive us, wrapping us in her loving arms, nurturing our disappointments and mending our broken hearts. Wild Rose is a remedy for apathy. She helps us when we feel like giving up. Wild Rose is good medicine for these times of planetary upheaval when we feel we haven’t the power to affect change, when we fear our actions may not be enough. If at times, all we can do is be kind to ourselves and recognize ourselves as a mini environment, a microcosm and a reflection of our larger Planet Earth, these healing vibrations of care will find their way, they will ripple out.

Sage is another ally whose healing gifts are invaluable. Smudging with Sage is a Native American practice for cleansing and purification of space, be it a physical space like a home or the energy field surrounding oneself. The smoke of the burning sage attaches to and helps us to give negative energy away, releasing it to another space where it can be transformed into it’s positive form. One of my mentors says that “we do not smudge to purify ourselves but to remind ourselves that we are already PURE”. Buy sage smudge sticks at herb shops and natural food stores or better yet harvest your own sage and make your own.

Learn more about Denise Holden here.

Shiitake mushrooms are considered one of the most important mushrooms in the East, and are used to boost the immune system and support healing for many conditions.

I get mine from Michael’s Mushrooms at the Kamloops Farmer’s Market, and they are so fresh and delicious!

For many people, the idea of a bunch of lettuce isn’t the most exciting thing in the world, but there are ways to make salad absolutely scrumptious!

In fact, many (possibly most) of my meals at home are different variations of salad. Salad wrap, veggie sandwich, rice or quinoa salad, etc. It’s easy, it’s quick, and SO nutritious.

So here’s my latest creation:

Farmer’s Market Salad with Shiitake Mushrooms

Feeds 2-4 people. Approximately 15 minutes to prepare.

Salad Ingredients:

• 1 head fresh lettuce
• 1/2 fresh cucumber
• feel free to add tomato or other veggies if you’re inspired, but keep it simple
• Adzuki bean sprouts (or any other sprouts)
• Top with dulse flakes, nutritional yeast, fresh ground pepper, and a squeeze of lemon, and/or any fresh spices you have in your garden (thyme, basil, chives, etc.)

Shiitake Goodness Ingredients:

• 1 Yellow Onion
• 4 Cloves garlic (or use a handful of fresh garlic scapes if in season – these are the tops of the garlic)
• 1/4 lb Shiitake mushrooms
• 2 tbsp each of the following for marinating:
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Tamari
  • Maple Syrup or the juice of 1/2 a fresh orange
• 1 tsp Coconut oil

Preparation:

Wash and chop up your mushrooms, then marinate in a small bowl with the olive oil, balsamic, tamari and Maple Syrup. Then, preheat a wok or pan to low-medium while you chop up the onion. Use the coconut oil to sauté the onion – coconut oil doesn’t go bad at high heat, so I do nearly all my cooking with this healthy oil. When you have put the onion in the pan, chop up your garlic or garlic scapes and then add those to the pan.

While your onion and garlic mixture is caramelizing, wash your lettuce and salad ingredients, and chop those up while stirring the mixture occasionally. When the onions have started to turn transparent and are getting a bit of the yellow caramelized goodness showing, add your shiitakes and their juicy marinade to the onions.

The mushrooms won’t need long to cook, maybe 5 minutes or so. Use this time to get the salad divied up into bowls, top with spices (if you have fresh spices in your garden like thyme or basil, add those too!)

When the mushroom mix is ready, pile it on top of the salad and serve immediately.

Remember to bless your food before you eat it, and take a moment to be grateful for all that allowed the food to come to your plate.

NOTE: If you live in Kamloops, go to the Farmer’s Market to get the freshest, most nutritious ingredients. Get your lettuce from Mendel and Paula – Mendel talks to his lettuce, and they grow happily with all the attention. AND, definitely get your mushrooms from Michael. He cultivates his own mushrooms, so they are FAR fresher than the store, plus he’s an excellent guy with lots of great information. If he doesn’t have shiitake, get portabello and substitute those for this recipe.

The Kamloops downtown Farmer’s Market runs Sat. from 8-12, and Weds from 8-2.

• If you have comments or suggestions for this recipe, please leave a comment below!

Fruits, vegetables, leafy greens, sprouts, seeds, nuts and whole grains are the foods that offer the most nutrients and nourishment. Unfortunately, the majority of the diet most North Americans eat is not focused around these foods.

When the body isn’t getting enough of what it needs, it keeps saying “I’m hungry – nourish me.”

If you keep giving your body foods that lack the fullness of nutrition it’s looking for, it can lead to major health issues. This is a significant contributing factor to the fact that the rates of obesity, diabetes, cancer, heart disease, and other degenerative diseases and illnesses have reached unprecedented levels.

When you reduce or completely remove processed, over cooked, and nutritionally deprived foods from your diet, replacing them with fruits, veggies, greens, sprouts, and whole grains in a balanced way, your body’s health responds with enthusiasm.

Now, I’m not suggesting that the only factor that counts is nutrition. Enjoyment of food is super important as well. Yet there can be a balance, and often meals can include both rich nutrition and pure delight!

Personally, and I’m not alone in this, I believe drinking green smoothies in the morning is one of the BEST ways to add a super powered amount of nutrition into your diet immediately. Don’t be afraid of them because they’re green. The fruit makes them TASTE delicious. This is my most important meal of the day, and I so enjoy it!

You can get meal ideas in this article of tasty healthy recipes for you to try.

You can also check out the nutrition section of this site, which has more creative and excellent ways to eat healthy without a lot of fuss.

Yoga teaches us to be mindful. To pay attention and choose what is most life affirming. I invite you to extend this practice not only to your food, but also to the other substances you take in (music, TV, reading, etc.) Notice how the outside world influences your mood and feelings, and then practice using your inner strength to stay centered and find balance in every situation.

• Do you have something to add? Leave a comment below and share your thoughts.

A salad with yummy sprouts!

The following article is by my dear friend Denise Holden. I’ve been meaning to post about sprouts for a while now, as they are a prominent part of my diet. They’re such a great way to eat fresh, live, nutrient rich food. Here’s what Denise has to say about them:

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During the winter season, sprouts are an excellent source of fresh vegetables.

Sprouts represent the point of greatest vitality in the life cycle of a plant. During sprouting, vitamin and enzyme content increases dramatically. The sprouting process predigests the nutrients of the seed, making it easier to assimilate and metabolize: starches are converted into simple sugars, proteins into free amino acids, and fats into free fatty acids. This explains why grains and legumes, many of which are common allergens, often do not cause allergies when sprouted.

Alfalfa sprouts are diuretic, will benefit the urinary and intestinal systems, and will help to detoxify the body. One compound in particular called sulforaphane in broccoli sprouts has been shown to improve the liver’s ability to detoxify carcinogens and other toxic compounds.

Sprouts will not enjoy sprouting as much in tap water, making a cleaner water source (like bottled spring water or filtered water) a better choice when sprouting.

Quick serving ideas

• Sprouts make great replacements for lettuce on sandwiches
• Sprinkle tossed green salads with a mix of alfalfa and broccoli sprouts
• Make a healthy burrito by adding a handful of sprouts

One word of caution about alfalfa: this seed has higher than usual amounts of an amino acid called canavanine, which has been associated with worsening of inflammatory conditions including rheumatoid arthritis and systemic lupus erythematosus. Individuals with chronic inflammatory conditions, including autoimmune conditions, may want to avoid alfalfa sprouts for this reason.

HOW TO SPROUT ***** From Healing with Whole Foods, by Paul Pitchford.

All measurements below yield one quart of ready sprouts

Seed Soak Time Days to Sprout

2 Tbsp alfalfa or red clover 6 hours 5-6 days

1/4 cup radish or mustard 6 hours 5-6 days

1/2 cup lentils or fenugreek 8 hours 3 days

1/2 cup mung bean 8 hours 3-5 days

1 cup wheat or rye 12 hours 3 days

1 cup aduki, chick peas, soy, or other legumes or grains 12 hours 3-5 days

2 cups sunflower seeds 12 hours 2 days

1- Cover the mouth of the jar with stainless steel sprouting screen or cheesecloth, which is tied on or secured with a rubber band. After soaking seeds (use distilled or spring water), drain well and keep in warm dark place – sprouting time increases with more light and cooler conditions

2- Rinse twice a day, ideally morning and evening. An exception is soy, which may rot if not rinsed 4 times daily. Keep jar tilted mouth down for better drainage – thorough rinsing and complete draining improve sprout flavor. You can save all rinse water for cooking, animals, or plants.

3- After 3 days place alfalfa, red clover, radish, and mustard sprouts in a cool place with indirect sunlight to induce chlorophyll. Continue rinsing twice daily until sprouts are ready.

4- During the sprouting process, the hulls on certain seeds slough off. It is important to remove hulls from alfalfa and radish sprouts since these easily rot. To remove the hulls, place the sprouts in a large bowl of water and agitate them, further loosening and brushing them aside. Gently reach under the sprouts and lift them out of the water, without disturbing the sunken hulls.

5- Drain sprouts well. If refrigerated, they keep up to one week in a plastic bag or covered glass jar.

(Another great source is The Sprouting Book by Ann Wigmore)

For some incredible inspiration, watch this amazing short video about a community within the city of Milwaukee that is making huge change by growing their own food:

Growing your own food is perhaps one of the most rewarding things you can do when it comes to how you eat.

Why? Because you get to practice nurturing a plant, and then that plant nurtures you. The perfect reciprocity is powerful!

When you garden or farm, you can choose to use compost and other organic nutrients to give the plants what they need. You can watch the plants drink in the sunshine and give them good water (like the rinse water from growing your own sprouts.)

And you don’t need a lot of land to grow at least some of your food. You can plant herbs and lettuces in containers – even inside during the winter as long as you have good sun for them. If you use a small section of yard, you’d be surprised how much you can grow in a little garden.

You may also have a community garden nearby, or you could start one! This is a wonderful way to strengthen community, enjoy gardening, and inspire others all at the same time!

Another idea is to plant edibles in with flowers and other plants. My parents have just started some rainbow chard which they’ll put in their flower garden. It’s such a beautiful plant that it’ll fit right in, and then they can just go out and pick a few leaves for their green smoothies in the morning.

• Do you have ideas you’d like to share about growing your own food? Please inspire us with a comment below.

A kind thought or word? A gracious gift from the universe? A friend or loved one?

Blessings come in myriad forms, yet the ones that YOU spark are so special. Positive thought has been proven again and again to have profound impact on every level. By using blessings (or prayer if that word resonates with you) you tap into a bigger energy and amplify your own intention for higher results.

One of the ways I use the power of blessings every day is with food. By being grateful and blessing your meal before you eat it the food’s vibrations are raised.

It also helps you be more mindful of what you’re consuming. By approaching eating in this way it makes it easier for your body to assimilate the nutrients and brings the highest enjoyment to the meal.

When you get into the habit of infusing your food with light and blessings before each meal you acknowledge the sacred nature of a very important aspect of life!

I also like to infuse the supplements I take with light and gratitude. I truly believe it raises their vibration and helps my body derive more benefit from them.

The following is one possible blessing for food. You can adapt it or make your own up from scratch. I usually start by addressing the Universe/Source/God/Grace by the name I feel most connected to, so you can consider what feels best for you.

“Grace, thank you for this food. May it be raised to its highest vibrations for total healing, happiness, and vitality. I am grateful to all that helped it grow, and for everything that conspired to bring it to my plate. May my body process it easily and may it contribute to my highest purpose.”

That’s the full version, but often I abridge it to:

“Goddess, thank you so much for this food. May it be raised to its highest vibrations for total health, healing, and happiness.”

Your mini-practice for the week, should you choose to accept it, is to explore the blessing of your food and find the words or intention that feels right for you. If you already do this, see if you can infuse new meaning into it.

I also like to infuse the supplements I take with light and gratitude. I truly believe it raises their vibration and helps my body derive more benefit from them.

• Do you have a blessing you’d like to suggest or share? Please leave a comment below and be the spark of inspiration for others!

It’s funny because I wake up with a green smoothie every morning, I eat a salad nearly every day, and I don’t really drink anything other than water and herbal teas. But then I get around bread or cookies, and my discipline evaporates. Do you have this issue? It can’t just be me – leave a comment below and let me know what your food delights are so I feel like I’m in good company, eh?

Are bread and cookies terrible things that should be avoided at all costs? No, of course not. But is it really in my best interest to eat as much of them as I have over the last month? Well…

When it warms up a little, which won’t be long as I’m in New Orleans, I’ll go on a cleanse. I’ll move to raw food and green smoothies for a week or so, with maybe some quinoa or congee thrown in if it’s too cold, and then progress as my body allows. Until then I’ll try to make healthy choices within my cravings.

For instance, rather than getting an Italian loaf I can bring home a fresh baked five grain loaf of bread, still warm from the bakery.

And when I want cookies, I make my own so I know they have the best possible ingredients they can. Even though I love cookies, my body still has a pretty low tolerance for sugar, so I can eat more cookies with less repercussion if I make them not so sweet.

The following concoction is a big hit with my family. If you’re on a New Year’s vigilance, it may be a good idea to stop reading now, or put this in a folder for later.

Healthy Vegan Oatmeal Cookie Recipe

Be warned, you may not be able to stop eating these. At least they’re pretty healthy as far as cookies go.

Ingredients:

Dry ingredients

• 1 cup whole wheat or gluten free flour (a pinch more depending on the moisture of the mix)
• 1 1/2 cups of Organic Rolled Oats
• ½ cup ground flax
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp Celtic sea salt
• 2-3 Tbsp Cinnamon (depending on how much you like it)

Wet ingredients

• 1/3  cup brown sugar
• 2-3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 Tablespoon Molasses
• 2 Tbsp arrowroot powder plus 2 Tbsp water – or substitute 1 egg if you’re not vegan
• 1 tsp Vanilla

Extra Yum Factor

• 1/2 cup raisins (I add a bit more than this. you can also trade the raisins for dark chocolate – I get the darkest I can find as a bar at the store and cut it into little pieces.)
• 1/2 cup walnuts (I go heavy on this too, adding a bit more – cut them up first for easier handling. Can also use pecans.)

Preparation:

1. Mix the dry ingredients together in a big bowl.
2. In a medium sized bowl, mash bananas and mix all the wet ingredients together.
3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts (or chocolate or pecans if that’s what you’re using) and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add more banana.
4. Preheat the oven to 350 degrees
5. Grease a baking sheet with coconut oil (I just use my fingers to spread it)
6. Use a tablespoon and fork to shape cookies and place them onto your baking sheet.
7. Bake for about 15 – 20 minutes or until the bottom of the cookie turns golden. You can also freeze them. Enjoy!

This recipe is modified from LCheliak’s post on Whole Grain Gormet.

• What are your favorite foods that you try to approach with moderation? Leave a comment and share!

“You want me to drink kale?” This is what goes through some people’s mind the first time they’re introduced to green smoothies. You know the face children make when they don’t want to eat something? I’ve watched that look come across the faces of people before they try it.

But then they give it a shot, and lo and behold, it tastes good! Better yet, it FEELS great! Your body says, “Oh yeah, that’s what I want.”

Why is that? Well, green leafy veggies are one of the most healing foods nature provides. They lower the acidity in the body and help your system restore balance with that all powerful substance: chlorophyll.

Plus they’re loaded with vitamins, minerals, antioxidants and more.

Green Smoothie Healing

To me, drinking a green smoothie is part of my yoga practice because it is a kindness to my body. It gives me what I need to perform at my highest level – and not just physically. When your body is in a healthy state, your mental and emotional capacities are also more balanced as they are inseparable.

When you give your body this kind of nutrition, it supports the systems of your body to do their thing more efficiently and easily. I believe my immune system has been far stronger since I started drinking green smoothies last summer.

I mean, think about it; would your body prefer you start off the day with spinach, banana, kiwi, and blueberries rather of some processed cereal and milk or toast and jam?

You can have second breakfast if you want, so you don’t have to cut it out completely, but drinking a green smoothie first sets up a healthy day in a big way!

One of the reasons green smoothies are so healing is because they’re blended up. When you liquefy the greens, it gives them far more bioavailability because the cell walls are broken and your body doesn’t have to work nearly as hard to assimilate the nutrients.

GREEN SMOOTHIE TIP: These tasty smoothies are a lot more enjoyable, and the goodness in them is more easily assimilated when you use a top quality blender, such as a Vita Mix. The result is a smoother drink (no chewing bits of kale that didn’t get blended), plus you’ll find that having a powerful blender is so helpful in the kitchen that you’ll wonder how you did without it before!

I start out every day with a green smoothie. They’re tasty, satisfying and by far one of the best possible foods you can give your body!

This video is actually how I learned to make Green Smoothies:

Check this link for Green Smoothie Recipes and How To Make Green Smoothies.

• Do you drink green smoothies? If not, please share why. If so, what do you think about them and what is one of your favorite recipes?

Okay, I’ve got a new favorite.

This morning’s green smoothie developed from whatever I could find to put in the Vita Mix. Since I’m visiting my parents at the moment, and my dad brought home some kiwis, I thought I’d throw one in.

At some point this summer I ate my first kiwi with the skin on. I know, if you haven’t done it this seems very strange, but it doesn’t taste bad at all, and gives you more fiber and other goodness. So for my smoothie this morning all I did was cut the very tips of the kiwi off (the hard bits) and toss the rest in.

Kiwi is very low on the glycemic index (meaning it’s less likely to spike your blood sugar and insulin levels). It also is high in potassium and vitamin C, as well as other minerals and vitamins.

This green smoothie, like most, gives you an awesome source of antioxidants, vitamins and minerals, plus a decent amount of fiber and protein. According to my estimated calculations using nutritiondata.com, this smoothie delivers about 10g fiber and 6g protein. Plus all the chlorophyll from the spinach, which is super healing and has anti-inflammatory properties.

And the best part? It tastes amazing!

Recipe:

Water (1.5 cups)

Spinach (a few good sized handfuls)

1 whole kiwi

1 small banana

1/2 cup blueberries

Remember to blend the greens well before adding the fruit so you get the most nutritional benefit.

Enjoy!

• Let me know if you liked it or if you have variation ideas by commenting below.

But then you taste it. And very soon after that you FEEL it.

And lo and behold, it’s really good!

Green smoothies are one of the very best ways to get a whole lot of nutrients, anti-oxidants, and healing green leafy veggies into your system. When you do this, your body responds with energy and vitality. One of the reasons green smoothies are so excellent is because green leavy veggies that are blended are much easier for the body to assimilate. You would have to spend hours chewing greens to get the same benefit that you would from blended green smoothies.

Starting off, use 60% fruit to 40% greens, and play around with different combinations for variety and taste. The following recipes will get you going. There are lots of great green smoothie recipes out there, like ones from Victoria Boutenko, the mother of green smoothies. Find the ones you like best, and remember to switch your fruits and greens often – don’t keep drinking the same thing every day. Variety = Vitality.

Simple Soothies:

Remember to use 60% fruit, 40% greens when you start drinking smoothies so they taste great! Add pure water to get the consistency you want. Play around with the combinations and drink them SLOWLY.

• Strawberry, banana, spinach
• Pineapple, mango, kale
• Blueberries, banana, swiss chard
• Pineapple, strawberry, banana, chard, arugula
• Papaya, cilantro
• Mixed berries, banana, kale
• Peaches, butter lettuce

Have your own favorite smoothies?

Comment below with the recipes and inspire new blender creations!