The Art of Intuitive Eating
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Raw Food Then and Now: Sprout-Magic Salad Fixings
We’re passionate about our sprout salads, shown here with some of the ingredients we might use on any given day.

Force Cleansing!: Spicy Sprouted Buckwheat Salad
Sprouted buckwheat with the addition of finely chopped veggies and a yummy sweet and sour spicy dressing, makes a hearty, delicious entree salad. Buckwheat brings the feeling and taste of grains, but it actually isn’t a grain—it’s a seed. We find it beautiful, healthful, and bursting with vibrant life energy, because it’s a true living food.

Holiday Warm Up!: Ocean Greens with Zucchini Ribbon Salad
We’ve become crazy about Sea Palm, an ocean green that we’re making into delicious salads almost every day, with added zucchini ribbons, lettuces, and more. When soaked, Sea Palm unfolds into fronds, and teams perfectly with all kinds of veggies and fruits to make salads bursting with energizing goodness, beauty, and wonderful tastes.

Slow Food, Slow Change: Tomato-Rosemary Salad
This is such an easy salad to make and we use the most delicious yellow and red heirloom varieties that are super ripe, sweet and juicy that practically melt in our mouths!

Microgreens Update: Salad of Beauty
This salad sings with gorgeous color, wonderful taste, and exciting textures. Celery, mung beans, red cabbage, goji berries, and jungle peanuts make for a delicious and hearty salad of beauty to serve anytime, for lunch or dinner.

Always New, Never the Same: Strength Salad!
After taking a look in the fridge to see what looked really good to eat, I assembled what we had on hand. By the time everything was put together we had a unique, colorful, hearty, satisfying, and yummy meal—one that brings a feeling of strength to the body, and one I would happily serve to guests!

Taste Buds: Winter Citrus Salad
Our taste buds were delighted with this juicy and delicious citrus salad. The star ingredient is a Cara orange that we’ve just discovered. It's a cross betweem a Naval orange and a Bahia orange from Brazil. They taste like the kind of oranges we dream of—rich, dripping, running down our faces with juiciness, and filled with such flavor, almost like perfume!

Raw Thanksgiving: Gorgeous Holiday Salad
Bring this beautiful salad to any Thanksgiving gathering, or to grace your table for other special occasions. It’s loaded with delicious foods: persimmons, apples, cashews, avocado, and fresh greens.

The Healing Feast 6 Year Celebration!: Wild Rice Salad
It's not cooked, but is heated for 24 hours. The result is wild rice that's opened up all the way so it's soft enough to chew, and it's got that hearty, earthy, wonderful taste. water warmed to 105 degrees in a thermos overnight. The result is wild rice that's "bloomed" —opened up all the way so it's soft enough to chew, and it's got that hearty, earthy, wonderful taste.

Resonance: Cinnamon-Apple Warmed Red Cabbage
When I lived at home, my mother made a fabulous Danish Red Cabbage for Thanksgiving and Christmas, and it was always a family favorite. We wanted to create a raw food version of her classic dish, and this is it. Its tangy-sweet and full of crunch and flavor! Warm just a little for a slightly heated raw dish.

Making Better Choices: Sunflower and Sprout Salad
Try this living protein salad made with soaked sunflower seeds, pumpkin seeds, and clover or alfalfa sprouts. Add in some delicious, sweet, ripe and juicy, end-of-summer tomatoes, and top with a little drizzle of balsamic vinegar or lemon juice and olive oil

The Creative Kitchen: Mile High Dinner Salad
The first crop of juicy Bartlett pears have come in, and they play a key role in our Mile High Dinner Salad. Crunchy greens, succulent pears, and creamy avocados, are piled high and garnished with a sprinkle of slightly bitter walnuts and sweet raisins. This creates a full spectrum of tastes and textures to enjoy while eating.

Inspiration: Rawbouli
This delicious, protein rich dish is made with lightly soaked hemp seeds, tomatoes, parsley, lemon juice, green onions, garlic, and olive oil. These are the same ingredients that are in the classic tabouli made with couscous or bulgar, without any of the downside assocated with eating wheat.

Grounding with Nature: Avocado Boats
Celery, apples, zucchini, and a touch of cilantro complement the buttery taste of avocado. Team it up with a side of sliced tomatoes and your favorite lettuce. Drizzle on a touch of balsamic vinegar or your favorite dressing.

The Power of Dreams: Chipotle Corn Salad
Sweet, juicy summer corn is here, and this hearty, spicy, raw corn salad is finding its way to our table for lunch or dinner. Organic, non-GMO corn mixes beautifully with celery, tomato, and avocado, and the spices give it a real kick.

Patches: Kohlrabi Sorrel Spring Salad
Enjoy the satisfying taste of freshly grated kohlrabi with the naturally lemon-flavored taste of sorrel and your favorite greens for a delicious, healthy spring salad.

Change We Must: Vitalizing Winter Salad
The beauty in the colors of green and purple shine for a delicious meal in this hearty, super healthy, filling salad. Health-boosting ingredients make this salad rock! Enjoy the tenderness of red leaf lettuce, Vitamin A, C, and E - rich red cabbage, sprouts that are loaded with enzymes and protein, all topped with a creamy avocado-cilantro dressing.

The Perfect Diet: Sunflower Seed Bell Pepper Salad
Visual beauty, color, hearty flavors, tastes, and textures come together to make a delicious salad bursting with nutrition. Protein rich sprouted sunflower seeds mingle with pungent red bell peppers in a yummy sauce of toasted sesame oil, garlic, and miso.

Abundance: Transitional or Raw Dinner Salad
This is a wonderful, restaurant quality, transitional (or raw) dinner salad to make when you want something substantial. Steamed green beans and broccoli florets combine with fresh baby greens, tomatoes, onions, pine nuts, and sunflower sprouts. for a partly cooked, mostly raw dinner.

Hidden Treasures: Papaya Avocado Salad
Papayas and avocados make a delicious mix layered atop fresh greens, along with some zucchini angelhair pasta or grated jicima, and topped with a Coconut-Lime Juice Dressing.

Color and Shape!: Celeriac Wrap
Who would have thought that those gnarly, strange looking roots would actually taste great, and, when ground up in a food processor would have a pilaf-like consistency? We spooned on our "pilaf" as a spicy filling for romaine wraps. Serve as a whole meal, mini side salads, or as appetizers.

The Inner Becomes the Outer: Avocado-Celery Guacamole
Here's a delicious little recipe to use as a topping for your favorite salads, or to load onto thick slabs of juicy ripe tomatoes: chunky guacamole with a twist. Avocado and celery team up to make a textured and crunchy guacamole that adds a refreshing touch to what might be an ordinary meal.

Ripple Effects: Spicy Sesame Asparagus
Springtime asparagus finds its way into our kitchen this week. Fired by memories of Chinese food stir-fry, we looked for ingredients that would mirror those flavors and tastes. Asparagus can be eaten raw, or lightly steamed, for a transition dish. Serve over a bed of your favorite greens, or put into whole leaves of green leaf lettuce for a delicious wrap.

A Bird In The Snow: Veggie Ribbon Salad
The inspiration for this tasty side dish began while I was looking at the fruit bowl and saw one last ripe persimmon. This was accompanied with a desire for a salad with veggie ribbons. I wondered, what can I do with just one ripe persimmon, and what kind of salad could I make?

Snowfall of God's Love: Green Green Salad
Here's a salad that's as green as green can be, and it's saturated with mineral rich nutrients. The directions look like there's a lot of effort involved, yet it only takes me about 15 minutes to make. This was created utilizing intuitive food preparation and eating.

: Sprouted Barley Tabouli
We've been making sprouted barley tabouli which has a wonderful, chewy texture (but isn't hard to chew), and a rich, hearty flavor. Fresh tomatoes, parsley, green onions, olive oil and lemon taste so good with the barley.

One Meal a Day: Sunflower Seed Salad
The salty miso with the mild tasting sunflower seeds makes a delightful combination, and the lemon juice, green onion and ginger add both tang and kick. This dish is simple in preparation and is most appreciated on a hot summer day when working in the kitchen might be the last place I'd want to be!

Moving, and White Vinegar: Summer Corn Salad
This is a super fast and easy dish to make—just corn, avocados, tomatoes, green onions, and lime juice, with some salt and pepper on top. Add this salad to your favorite greens for a more substantial meal, or serve as a raw component to a Mexican food dinner. The flavor combinations are awesome!

Lighting the Lamp: Spinach with Beets and Herbed Pesto
We're always excited to find another way to make pesto. This is such a simple recipe - just beet greens, herbs, green onions, oil, and salt. We've made the pesto without the herbs, and it's delicious this way too.

Cutting Board Creativity: Unusual Salads
Recently we came home from the local Farmer's Market (which had been one of the best ever) with a huge canvas bag loaded up with amazingly robust and beautiful food. Salad was what we wanted for lunch—something unique—but what? The star ingredients for making our memorable salad were right at hand: endive, red cabbage, leeks, lingonberries, and yacon root. I got to work immediately!

Raw Food Weekend: Zucchini Pasta Salad with Lime Dressing
It's light, refreshing, tangy, delicious, and fun to eat. The zucchini is spiralized to make long strands of angelhair pasta which are then combined with fresh tomatoes, carrots, green onions, garlic, and herbs, then tossed with a yummy lime dressing.

Island Walk: Zucchini Salad or Sushi
This zucchini "pasta" dish began as an experiment when making dinner for good friends and evolved into a yummy zucchini salad that can also be used as a filling to make vegetable sushi. I'm always delighted to see how a recipe grows and changes, and becomes something unique.

Slow Food: Soaked Wild Rice Power Salad
There is so much nutrition packed into this dish that we've dubbed it a power salad. It's filling and satisfying, with earthy tastes and textures - and gives the teeth a bit of a workout! Teamed with the avocado and ginger dressing, it makes a complete meal. We make this salad with soaked wild rice but it would also make a great transition meal if the rice was cooked.

Slow Food: Warmed Wild Rice Salad Power Salad with Fig Dressing
Soaked wild rice is infused with lightly sauteed ginger root, garam masala, and green onions to make a rich and substantial meal. Gently heating the ginger softens its flavor, and brings out the richness of the garam masala.<

Gifts for Gaia: Veggie Ribbons with Cilantro Pesto
The last time we made this salad, we brought it to a potluck and everyone raved! Here's how to make this colorful, seasonal dish—perfect for holiday menus.

Then and Now: Quinoa Salad with Mangos and Cashews
We got some spicy dried mangos at the local co-op this week, and this sprouted quinoa salad evolved in an inspired moment. Quinoa contains the highest amount of protein of all the grains.

Changing Recipes: Quinoa Salad with Curry Dressing
Here's a grain salad made with high protein sprouted quinoa that can be enjoyed completely raw (or cooked for a transition meal). Warming the tomatoes in a dehydrator for a couple of hours transforms a so-so tasting tomato transform into something incredibly rich and sweet.

Flowing with Changes: Pumpkin Seed and Sprout Salad
This filling whole meal salad, made from soaked pumpkin seeds, crunchy mung bean sprouts, slivers of carrots and onions, and other nourishing foods, warms and strengthens our bodies.

The West Side: Delicious Quick Fruit Salad
We bought blueberries, strawberries, raspberries, and cherries, and made the simplest, most delectable salad just by rinsing them and placing them in a bowl. What could be an easier, lazy summertime dish? Enjoy for breakfast, a snack, or a light meal any time.

Days of Beauty: September Salad
Summer ripe corn combines with velvety soft heirloom tomatoes and zucchini "pasta" for an incredibly quick salad. Add a few slices of avocado, some diced Bubbies sour pickles, a sprinkles of herbs, and a little honey mustard dressing and you've got a fabulous meal - perfect for indoor or outdoor dining.

Changing Seasons of Life: Sprout Salad
This is a warming, change of season salad that is really satisfying. It fortifies and nourishes, and is filled with minerals, protein, and an array of pleasing tastes, textures, and colors. Beautiful, sienna-colored wehani rice has a super crunchy texture, with a nutty, butterscotch flavor, and the salad is complemented by a tahini-honey-mustard dressing.

Tender Moments: Spinach Salad or Foccacia Topping
We're always on the lookout for new salads, and here's one that's utterly simple. I stumbled upon it by accident a few days ago when trying to create a perfect topping for focaccia that we made with our baby seed cakes recipe.

Inner Independence: Savory Herbed Salad
We combined delectable greens with pungent, nutrient dense herbs fresh from the farmers market with leftover Pumpkin Seed patties for a delicious, unique salad, made even tastier with a savory rosemary and garlic dressing.

Creative Eating: Festive Red Cabbage Salad
This salad is full of beautiful holiday color and zesty crunch, and it's even better the next day, so you can make extra for handy leftovers.

Preparation: Papaya-Fig Salad
These sweet fruits make a delicious complement to any salad. The day we ate this, I used lettuce, celery, and a little bit of green and red cabbage. The sweetness of the fruit, and the salty crunchiness of the celery, creates a lovely balance to the bitterness in the greens and stronger flavors of cabbage.

Earth Angels: Miso Greens
Walking to our raised beds where our kale and collards have wintered over, the ground is covered with sparkling droplets of spring rain. I pick only the leaves that feel right to pick, thanking the plants as I head back to the kitchen, all the while looking forward to making a nutritious lunch.

Loving Ourselves: Love Salad!
After the holidays, when eating excesses may have happened, salad is definitely the way to bring the body back into balance. Love Salad just purrs like a kitten - it loves the body, and we love it. Packed full of vital nutrients, this hearty dish is sure to fill the tummy, and slim the waistline!

The Kitchen Garden: Home Grown Sprout Salad
Winter gardening couldn't get any easier than growing sprouts in the kitchen. A twice daily watering brings the miracle of growth into our home with the freshest ingredients we'd ever want to eat, and the sprouting jars take up so little room.

Sheer Simplicity: Guacamole and Salad Greens
The salad is a mix of spring greens and cleansing cabbage, which adds crunch and minerals. Together, the guacamole and greens make a satisfying and filling lunch. Add thinly sliced carrots, jicima, or celery -these will add additional flavors and textures to enjoy and can be used in place of chips to dip into the guacamole.

The Humble Path: Green Feast Salad!
There is a part of us that longs to be great, to excel, to do our best. We are finding that this is often balanced by the humble path - to be grateful, and to be of service in the little ways.

Soulful Food: Fresh Fruit Salad
Here are some simple salad recipes using ingredients that are normally available, seasonally, throughout the year. These salads are refreshing, delicious, purifying, and make a delightful breakfast, simple meal, or late-night snack.

Feeding Our Friends: A Salad of Beauty
An amazing December harvest of edible flowers - yellow and orange calendula, deep magenta mallow, and yellow kale - along with greens of arugula, feathery fennel, fernlike burnet, spicy parsley, and a sweet baby apple.

A Night at Cafe Bliss: Spicy Hot Corn Salad
Raw corn is a huge summer favorite of ours. Once we discovered we could eat organic, freshly picked corn, prepare it in its raw state, drizzle with olive oil and a few shakes of salt, we were content.

Gifts from the Sea: Cool Weather Salad
Spring is still warming up here in the northwest and because of the cold we look for filling salads to keep our body heat up. We're often drawn to choosing ingredients like cabbage or seaweed to make such a salad - to which you might say yuck! - but please read on!

Finding New Rhythms: Coleslaw Revisited
This isn't your standard coleslaw with mayonnaise, but a bright, colorful, hearty salad with a tahini dressing that makes this salad sing. Cabbage contains many vital mineral elements, and vitamin C. It's perfect for the cold winter weather.

Our Inner True North: Celery-Apple-Avocado-Cashew Salad
This salad is truly savory. When we first made it, we scooped up every single morsel from our bowls, and said frequently during the meal how delicious and satisfying it was.

Transition Meal: Ginger Beets with Orange Zest
Ginger beets make a delicious raw meal, and the cleansing properties are potent.

Island Girl: Avocado Boats
We made these delicious avocado boats for dinner after a perfect island day. Sweet raw corn was teamed with fresh tomatoes and chives from the garden, green onions, zucchini, red bell pepper, and avocado.

Cooked or Raw: Asparagus Tomato Transitional Salad
This is a salad with ingredients that can be assembled in their raw state (as shown in the photo), or lightly steamed and served as a transitional dish.

All About Sprouts: Stuffed Tomatoes
Whether from nuts or seeds, grains or legumes, nothing beats the freshness and flavor of sprouts that are lovingly tended in our kitchen. Much of the food for our diet comes these little wonders–and they're filled with vibrant lifeforce and bursting with vitamins, enzymes, minerals, protein, and more.

Cosmic Enfolding: Its a Wrap!
Tightly rolled savory fillings are wrapped using a variety of leaves such as spinach, nori, collards, lettuce, rainbow chard, and green cabbage. The combinations are endless and it's fun to create these tasty roll-ups that are perfect for lunch and dinner, or parties.

The Power of Love-Imbued Food: Sprouted Wehani Rice Salad
After two days, little tails emerged, and the rice tasted sweet and nutty, with flavor akin to basmati rice. Even though it was a bit crunchy, it was totally edible, and after eating some we were very hungry for more! Soon Wehani rice became one of our staple foods.

©2007 Janet L. Doane. All rights reserverd

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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."