Food has energy. Some food more than others. The more energy or Life Force that a food has, the more our body will absorb this energy and help us feel more vitality than before.
Read more about the concept of food and energy at The Tapping Choice where I wrote a guest post.
Foods that have a high vibration are:
- Organic foods-develop very high vibrations. Pesticides have a very low life force energy.
- Freshly picked ripe fruits and vegetables-learn to grow your own food
- Sprouts-learn to make simple sprouts here-mung bean, alfalfa, radish, broccoli, clover
- Edible flowers and weeds
- Sea vegetables and algae
- Plant sprouts-buckwheat, sunflower, pea shoots, wheatgrass
So I decided to prepare a salad that could help raise your vibration and leave you feeling energized. Ready?
Remember to use organic whenever possible.
Firstly I got out some arame (sea vegetable). When you buy it, it is dried and so you need to soak it to rehydrate it.
I had a nice amount of living sunflower sprouts and washed them up. Sometimes the shells hang on to the plant and so a little time is needed to pull them off. It is well worth it.
Zucchini is a very versatile vegetable that absorbs many flavours. When you use the spiralizer and make it look like pasta, it adds another dimension to the dish. I have a few different ways that I can make zucchini into pasta. I prefer the ‘fettuccini’ style.
For this recipe, I used quite a bit of Cilantro Pesto. Go here for the recipe. I find that I have been using it a lot lately so I have been making it frequently. The more garlic, the better! (well, at least in this family).
I sliced up some red cabbage and minced a bunch of parsley. I am really enjoying red cabbage right now. It adds colour to many dishes and feels so appropriate to eat in the Winter. If it were Summer, I would likely use a Chinese cabbage which is much lighter or maybe red peppers. The parsley is a wonderful green to have in the Winter when lettuce is not as readily available. The parlsey could be substituted with spinach or arugula.
I massaged the red cabbage together with the parsley and a bit of Himalayan salt. This process helps to soften the cabbage and begin to break down the cell walls of the parsley. This will make the digestion process easier.
I added the soaked arame and tossed it all with an easy dressing of lime juice, olive oil and Bragg’s liquid aminos.
Since I had the pesto on hand, my time spent was less than 20 minutes to put this together. I would add 10 minutes if you need to make the pesto from scratch.
The best part is putting it all together and making it look tasty. I do enjoy doing that for others. Presentation is very important for many people.
- 1 cup dried arame, soaked for 10 min
- 2 cups sunflower sprouts
- 2 zucchini, spiralized (made into 'pasta') and tossed with a bit of Himalayan salt
- 2 cups red cabbage, shredded or finely chopped
- 1 bunch fresh parsley, minced
- ¾ cup cilantro or parsley pesto
- ¼ lime juice, freshly squeezed
- 2 Tablespoons olive oil
- 2 Tablespoons Bragg's Liquid Aminos or sea salt to taste
- 2 Tablespoons hemp seeds
- black pepper, freshly ground, to taste
- Soak the arame in water for 10 minutes and then drain the water off. Set aside.
- Wash the sunflower sprouts, removing any remaining seed shells. Set aside.
- Prepare the zucchini using a spiralizer or a mandoline to look like pasta. Toss with a pinch of Himalayan salt and set aside.
- Place the red cabbage and fresh parsley in a large bowl. Sprinkle with ⅛ tsp Himalayan salt and massage for a few minutes. This will soften them.
- Gently rinse the salt off of the zucchini and pat dry. Toss with the pesto, adding more if that is what you like. Set aside.
- Combine the lime juice, olive oil, and Bragg's and pour over the red cabbage and parsley and now add the arame.
- Prepare the salad on 2 plates (or 1, if you are not sharing!). Divide the sunflower sprouts in half and spread on the plate. Scoop half of the red cabbage mixture on to each plate. Next divide the zucchini and pesto between the two plates. Top with hemp seeds and lots of fresh black pepper.