The Art of Intuitive Eating
Nori Classic
The desire for mineral-rich, living foods has continued since our last post. And we’ve been filling this need with mineral-rich nori rolls, packed to the gills like big, fat, green burritos with energy-bursting, protein-rich, homegrown living food sprouts, avocado, grated cabbage and carrots, green onions, lime juice, and ginger root. Plus an array of toppings to add the finishing touches, such as the beautiful, and oh-so-delicious red bell pepper and onion sprinkles (directions follow), cayenne, Juniper Balsamic Vinegar, stoneground mustard, tahini, and coconut aminos.

Nori Classic There’s so many choices to create amazing flavor combinations! For us, a spicy-tangy combo has become our favorite. A natural sweetness comes from the sprinkles, and Juniper Balsamic Vinegar. Another plus: these rolls are soft enough to chew right away, and they slice easily with a good knife, keeping their shape. It took us a long time to find the right way to make nori rolls that weren’t soggy, tough and chewy, or too dry to chew!

Over the weeks we’ve tried lots of different fillings, yet keep coming back to the ingredients listed below—hence the name, Nori Classic. Make sure you have everything assembled and ready to go before starting to roll, because once the lime juice is squeezed on the nori sheet it begins to curl up at the ends. Make them quickly for best results. An easy way to do this is to put everything in a bowl, mix well, and then heap this on each nori sheet.

Check the photos of the process—once you get the hang of it, they go together quite fast. The images show how much of the filling we use, how to assemble them, and what the sprinkles look like too—they’re so pretty on the dark green nori sheet!

Ingredients: Serves 2
(Amounts are approximate)
2-3 nori sheets (this is a safe radiation free source)
1 cup green cabbage, super thinly sliced (use a mandoline, or a good knife)
1 cup sprouts: mung bean, lentil, alfalfa or alfalfa mixes, broccoli, or your favorite kind
1/4 cup carrots, super finely shredded
4 tablespoons green onions, thinly sliced
2-3 teaspoons ginger root, super finely shredded
1 lime

Toppings: choose which ones you would like to use
Tahini, spread on top
Sesame oil, toasted or plain
Juniper Balsamic Vinegar or additional lime, or lemon juice
Stoneground mustard
Cayenne pepper
Black pepper

Lay nori sheet on a dinner place.
Squeeze fresh lime juice on top, and spread evenly to coat whole sheet.
Lay on carrots, cabbage, ginger root, and avocado. Then add on sprouts.
Fold bottom edge up over the top of the fillings, and continue to roll using firm pressure, making roll as compact as possible.
Add toppings.
Slice with a good sharp knife, and enjoy!

To Make Sprinkles
Thinly slice red bell pepper and sweet onions.
Spread out on a Teflex sheet to dehydrate at 115 degrees for several hours. Transfer to a mesh sheet to complete drying, about 2-3 more hours.
Grind a handful of dry veggies in a coffee mill. Store leftovers in the fridge in a covered container for later use.

To Sprout Mung Beans, lentils, alfalfa: Use separate jars for each kind, because sprouting time is different. Mung and lentil are the fastest, and green sprouts take longer. And just to let you know, mung beans and lentils are incredibly easy to grow, so don’t let the process deter you!

Soak 1/4 cup mung beans, or lentils in a 1 quart jar filled with pure water for 8-10 hours. They will swell quite a bit in size.
Soak 1 tablespoon alfalfa, clover, radish mix in a pint size jar filled with pure water for 6-8 hours.
Drain off soak water (plants love it), rinse and drain 1-2 additional times.
Turn jar with sprouting lid upside down to begin sprouting, and place on a dish rack at an angle. Sprouts thrive this way as they get lots of air circulation. Rinse and drain twice daily until tails appear. Mung bean and lentils are usually ready to eat in 3-4 days, and alfalfa is ready in about 5 days.
Store in fridge, covered, after draining well.
No time to grow sprouts? Then buy ready grown varieties at the market.

The Little Story: The Intuitive Cycles of Cleansing and Building I’ve found that the intuitive gifts of food preparation are two-fold. First, the body gives signals on what it wants and needs, and then ideas begin to come into my mind in the form of pictures, as my intuition takes hold, guiding me on how to prepare a dish or meal.
The Little Story: The Intuitive Cycles of Cleansing and Building
I’ve found that the intuitive gifts of food preparation are two-fold. First, the body gives signals on what it wants and needs, and then ideas begin to come into my mind in the form of pictures as my intuition takes hold, guiding me on how to prepare a dish or meal.

Fruits During a 24 hour period, the body goes through cycles of cleansing, assimilating, and building, resting and restoring. Various organs are active at certain times a day—it’s quite fascinating. I first noticed an effect from this when I was taking some herbs that my body didn’t want in the morning, but did in the afternoon. This is where intuition and listening to subtle signals brings many benefits to greater health.

Foods fall into categories too: Fruits are cleansers and energizers, and veggies, nuts, seeds, and proteins, are builders. Sprouts are both cleansing and building. Often after eating fruit I know immediately that I’m going to want some greens, sprout juice, or veggies for my next meal. And when eating the latter, I’ll start to feel a craving to have fruit next.

Our body self-regulates, and I try to follow the nudges and eat a full spectrum of cleansing and building nutrition every day. There is a feast gathering in my Soul. It’s culmination is the celebration from hard work, lessons learned, and new levels of growth attained!

Here’s a bit of inspiration from Temple Food, available at Amazon. Enjoy!

The Feast

The feast is all around me.
It’s in my breath, my heartbeat, my vision, my touch.
It’s on my lips as I breathe the words thank you, in and out, again and again.
Feast on joy, on bliss, bounty, and potential.
Savor the succulent morsels of gratitude, delectable as dewy nectar,
and delight in the pleasures of these holy offerings.
Commemorate this time, the richness that is to be found in imprinted messages
and energies that are embedded in the atoms whose substance creates forms—
embodiments that nourish and sustain us with honeyed drops of love.
Every day in our hearts, we can feast through adoration and giving.
Celebrate, bless, revere, and rejoice in the ambrosia of each moment.
Profusion overflows with what we are given: Life, life, and more life!

One Flower Many Petals
One Flower Many Petals
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Celebrate! Cover
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Temple Food Cover
Temple Food
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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.
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.
"A smile from the heart is a gift to receive."