How does food affect your mood?
Did you know that food has vibrations that allow it to create change in our bodies on a cellular level? Food that is alive and from the earth will energize and invigorate you, while processed, pre-packaged, dead food will leave you feeling lethargic and uninspired, like a light that has fizzled out. Makes sense doesn’t it?
Dark green leafy vegetables are full of chlorophyll, which is basically liquid sunshine. It is the substance in plants that allows them to absorb light from the sun and convert it into usable energy. When we consume raw dark green vegetables such as kale, broccoli, and Swiss chard, we fill our body with the equivalent of the plant’s life blood – the very thing that allows a seed to flourish and take form.
Chemically, the blood of the plant, chlorophyll, is very similar to our blood and when consumed, it helps us to oxygenate and breathe life into every cell. Pretty cool, huh? Chlorophyll is also extremely cleansing and detoxifying.
Here are some other high vibrational foods for you to try:
- Tree Fruits – try apples, pears, bananas, coconuts, avocados, nectarines, peaches, plums, apricots, oranges, lemons, limes, mangos, pomegranates, blueberries, cherries, and olives.
- Non-green veggies
- Raw Cacao – chocolate in it’s pure form has over 1,200 phytonutrients. It contains nutrients like magnesium, iron, phosphorous, zinc, copper, and manganese. It also contains phenylethylamine, which are the feel good characteristics, and theobromine which dilates the cardiovascular system to allow all the benefits to come in.
- Goji Berries – packed with antioxidants, which can help minimize free radical damage to our cells.
- Cultured and Fermented Foods – a great source of probiotics, which will help your digestion stay on track.
I firmly believe in the old saying, “You are what you eat.” Junk in = feeling like junk, and rich, living, nutrient-dense food = much happier body and mind. Don’t just take my word for it. We’ve all tried the junk in, junk out experiment, so don’t you think it’s time to rock your body and mind with some fresh and fabulous food? By eating food that vibrates at a higher frequency, we increase our life-force energy and feel more radiant inside and out.
With it still being rather cool out, I thought I’d share a satisfying soup this week.
Makes approximately 6-8 servings
2 Tablespoons Olive Oil
1 large vidalia or yellow onion, finely diced
2-3 large carrots, finely diced
2-3 celery stalks, finely diced
2 garlic cloves, minced
1 Tablespoon stone-ground mustard or other prepared mustard
2 Tablespoons Tomato Paste
1/2 cup red wine
1 1/2 cups french green lentils (for quicker cooking time, soak for 4-8 hours or overnight)
1 bay leaf
6-8 cups vegetable broth or water (veggie broth will add amazing additional flavor)
salt and pepper to taste
4-6 cups loosely packed baby kale, rinsed and drained
parmesan or asiago for serving
- In a large stock pot, add the olive oil and warm over medium heat.
- Add chopped onion and saute until tender.
- Add celery and carrot and saute for another 5 minutes
- Add garlic and saute for another 1-2 minutes, until you can begin to smell the garlic more
- Add mustard and tomato paste and stir until it coats the veggies and becomes a paste 1-2 minutes
- Stir in the red wine, scraping the goodies off of the bottom and sides of the pan.
- Let this mixture simmer about 2 minutes until it thickens slightly.
- Rinse and drain the lentils if you have soaked them ahead (this makes them easier to digest and they also cook more quickly). Add the lentils to the stock pot and stir in.
- Also stir in the vegetable broth and bay leaf.
- Cover and simmer for about 30 minutes.
- Add 1 1/2 teaspoons of salt (sea salt is recommended), continue cooking lentils for another 10 minutes, until tender.
- If you see some of the lentils beginning to fall apart the soup is probably done.
- Stir in the baby kale and allow to wilt. Taste test and add in ground pepper and more salt if needed.
- Serve up the soup and enjoy.
- Optional toppings, freshly grated parmesan or asiago cheese.
Sometimes additional fiber from lentils and fresh greens can be hard for people to digest. Soaking the lentils prior to cooking helps start the break down so they are easier to digest and the nutrients are more available to the body.
Same goes for fresh greens such as kale. If you feel as though a fresh green salad is difficult on your system, cooking the greens can begin that digestive process and again make it easier for everyone to tolerate. The beauty of soups is that the nutrients stay in the broth so you eat those as well rather than sauteing in water and removing the cooked vegetables to eat them.