The Art of Intuitive Eating
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.
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. A hearty raw dressing, such as Sundried Tomatoes with Sesame Seeds and Celery (a cousin to Thousand Island Dressing), is great to use with celery, tomatoes, snap peas, carrots, and all salads in general. It's so thick it can even be used as a dip. The sesame seeds add protein, calcium, and give a substantial, full feeling. If you're thinking of steaming some veggies, the dressing will add enzymes to help balance those lost from cooking.

We use the following items for most of our dressings: Napa Valley Naturals Extra Virgin Organic Olive Oil, Spectrum Walnut Oil, Spectrum Organic Balsamic Vinegar, Spectrum Organic Brown Rice Vinegar, Madhava Raw Pure Organic Agave Nectar, Solana Gold Raw Unpasteurized Apple Cider Vinegar, and Marantha Organic Raw Tahini.

Here are some of our favorites. If you are using different ingredients than those listed in the above paragraph you may need to make a few adjustments to create the perfect taste balance.

Easy Basil Pesto Dressing
Easy Basil Pesto Dressing 1 cup fresh basil leaves, loosely packed
2 tablespoons walnut, or olive oil
3 tablespoons pine nuts
2 tablespoons fresh pure water
1 tablespoon green onion, chopped
1 clove garlic, peeled and pressed
4 teaspoons balsamic vinegar
1/2 teaspoon Himalayan, or Celtic salt
Directions: Put ingredients in food processor or blender, scraping down sides as needed, until smooth. Add a few additional pine nuts and green onions for garnish.

Old Faithful!
Lemon Honey & Garlic Dressing
1/4 cup olive, or walnut oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon raw honey
1 clove garlic, peeled and pressed
Whisk ingredients in a bowl until smooth and velvety.

Sundried Tomatoes with Sesame Seeds and Celery Dressing
1/2 cup fresh tomato, chopped
1/4 cup sundried tomatoes (about 8 halves)
1/4 cup pure water
1/4 cup sesame seeds, ground in coffee mill (will yield more than 1/4 cup)
1/4 cup celery, chopped
3 tablespoons balsamic vinegar, or apple cider vinegar
2 and 1/2 tablespoons chopped onion (green, or sweet yellow)
2 tablespoons agave nectar
2 tablespoons olive oil
1 clove garlic, peeled
1/2 teaspoon Himalayan, or Celtic salt
1/4 teaspoon black pepper
Optional spices: paprika, cayenne
Grind sundried tomatoes in dry blender until as powdery as possible. Add water and blend until as smooth as possible. Add remaining ingredients and blend.

Sweet & Tangy Curry Dressing
Sweet and Tangy Curry Dressing 1 teaspoon mild curry powder
3 tablespoons walnut oil
2 tablespoons brown rice vinegar
1 tablespoon agave nectar
1/2 teaspoon sesame seeds for garnish
pinch of Himalayan or Celtic salt
Place ingredients into a bowl and whisk until smooth and velvety.

Avocado Cilantro & Lime Dressing
1/2 cup Hass avocado, chopped
1/4 cup cilantro leaves, packed
1/4 cup water
3 tablespoons lime juice
1 tablespoon balsamic vinegar
2 tablespoons chopped green onions
2 teaspoons agave nectar—optional
1/4 teaspoon Himalayan, or Celtic salt
Blend all ingredients in food processor, scraping sides down as necessary.

Orange & Balsamic Vinegar Dressing
1/4 cup walnut oil
3 tablespoons balsamic vinegar
1 and 1/2 teaspoons powdered orange peel
1 tablespoon agave nectar
1 clove garlic, peeled and pressed
pinch of Himalayan or Celtic salt
Place ingredients into a bowl and whisk until smooth and velvety.

Ellie's Sensational Oriental Dressing
1/2 cup olive oil
1/4 cup tamari
2 tablespoons sesame seeds, lightly toasted
2 tablespoons fresh lemon juice
2 tablespoons grated onion
1/2 teaspoon raw honey
Whisk ingredients in bowl until smooth and velvety. Serve with Ellie's Oriental Salad: 1/2 lb. spinach leaves
1/2 lb. crunchy romaine leaves
1 cup mung bean sprouts
1 cup sliced water chestnuts
Salad Directions:
Wash spinach and romaine, drain, and break into bite-size pieces. Drain water chestnuts, and slice, if necessary. Rinse mung bean sprouts, drain and add to salad ingredients. Toss.

Honey Mustard Dressing
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh pure water
1 tablespoon stoneground mustard
1 tablespoon honey, or agave nectar
1 clove garlic, peeled and pressed
pinch of Himalayan, or Celtic salt
Whisk ingredients in a bowl until smooth and velvety.

Creamy Sunflower Seed Herb Dressing
Creamy Sunflower Seed Herb Dressing Delicious over fresh heirloom tomatoes.
1/2 cup soaked sunflower seeds (6-8 hours)
1/4 cup pure water
3 tablespoons green onions, loosely chopped
2-3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon Herbs de Provence
or 2 tablespoons fresh herbs, such as tarragon, dill, rosemary, thyme, basil, marjoram, parsley.
1 clove garlic, peeled and pressed
1/4 teaspoon Himalayan, or Celtic salt
Drain soaking water from sunflower seeds. Put into a bowl and cover with water. Rub seeds vigorously between palms to remove skins. Pour water and floating skins through strainer. Repeat process. Drain seeds. Put all ingredients into blender, blending until creamy and smooth. Garnish with fresh or dried herbs.

A Little Story: How Raw is Raw?

We often talk with people who are in various levels of incorporating raw food into their diet which can range anywhere from 25-100%. We've been 100% most of the time for three years, but still have occasional forays into eating a cooked dish from time to time. During April we digressed a little more than usual, dropping down to about 95% raw. The weather may have had something to do with it—an endlessly long and cold spring, with very little sun (and little sun for the last eight months), seemed to increase our desire for a few cooked meals, such as soup, or steamed veggies.

Sometimes the emotional calm that comes from not fighting a craving and eating something cooked is better for us than "dutifully enduring", which usually creates negative emotions that have to be processed. We're more interested in the cumulative, overall effects of living with raw foods throughout a lifetime, and where this leads us in terms of health, and spiritual transformation. Sometimes people who would like to eat a lot of raw food simply can't—their digestive tract is not accustomed to eating this much fiber. It's important that we listen to the needs of our bodies and emotions, and to follow our intuition in terms of how to proceed on a day-to-day basis.

We usually allow these fluctuations to occur and not worry too much about what it might mean, recognizing that we're not machines, but living, breathing beings that go through many energetic shifts and changes. When we first started to eat more raw food and we got to 70% it felt incredible. Then the amount increased to 80%. After a couple years we were steadily holding at 90% raw, with occasional weeks where we naturally, without forcing it, reached the 100% mark.

We've made significant changes during this year with our diet: Sprouts—something we thought we'd never learn to love, have become a staple. We're drinking more water. And we've recently started to make fresh juices again on a daily basis. We've discovered that if we blend a few tablespoons of soaked sunflower seeds with ginseng or ashwaganda powder in a little water, then add this to the juice, we feel extra energized, warmed, and strengthened in new ways—perfect for these cold and rainy mornings.

Over the last eight years we've been on quite an adventure—and we are not the same people that we were when we began to dream of greater health. The raw food diet has been cleansing, healing, nurturing, revealing, challenging, ego-busting, and transformational—and has been a tremendous aid to our spiritual unfoldment.

We're delighted that you're finding your personal rhythms and ways to love life that are the very best for you. Remember, this approach to food is not a contest—it's an unfolding to the living power of our divine birthright—conscious awareness, a heart filled with love, coupled with radiant and beautiful health!

The Healing Feast is about:
healthful practices,
following our intuition,
& eating life-giving foods.

It's about:
transformation, joy,
inspiration, peace, gratitude,
and soulful beauty.

It's about:
living a life filled
with abundance and love,
& giving what is the best
within ourselves to the world.