Eating for healing is opening you to an entirely new relationship with food. Often when we eat we do so out of habit, to soothe emotions or stress, or according to beliefs about what is “good” or “bad.” When you connect to food is it at the level of your mind, your body, or your Spirit? With awareness and practice you can elevate eating to the level of your intuitive Spirit!

This Summer Lovin’ Beet Soup supports Heart, Stomach, Liver. Enjoy is warm or cold!

Not-Stuffing Stuffing is a personal favorite and one I’ve even been able to share with meat-eaters who have enjoyed it.

Cooking during the holidays can often feel heavy along with the emotions and busyness that drain our energy during the holidays. The key to happy/healthy holidays is to create balance! The traditional dishes we share at the holidays are so filled with love, many are passed down from generation to generation. One way to bring more Qi and cheer is to bring up the shared memories that infuse these dishes! Not stuffing, Stuffing is a lighter offering to integrate into your feast.

Check out this post and video to add this to your table this holiday season!

Try out this Mung Bean & Daikon “Latkes” with Sauteed Arugula recipe, I think you’ll love it!

Enjoy this healing recipe Savory Mung Beans with Daikon and Scallion Recipe!

Enjoy this Savory Mung Beans with Avocado and Tomato Recipe!

This combo was inspired by a Puerto Rican breakfast porridge. Enjoy alone, with raisins or even sauteed bananas or mango!

You’ll love this Butternut Squash Soup recipe that supports the Liver, Lung, and Stomach!

This creamy Daikon Radish and Pear Soup is packed with the essence that supports the Lung and Kidney.

Oh, humble mung (moong in Ayurveda) bean. Tiny and green but ooooohhhh so mighty. Your Liver loves them. They help detox your Liver, and clear “heat” from the body (such as a fever, rash, or itching). Mung beans help your body separate what it needs from what it is ready to let go of.

If you only cook to the Lentil state you can add to soups, make into a spicy “mung bean hash” (scallions, cajun spice, I’ve even added in avocado!) or if a mushy soup it mixes well with the barley for a breakfast soup.