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Eating green living organic | Healing Talks
Published On: Mon, Nov 23rd, 2009

Eating green living organic

green living organic

(Healingtalks) Eating  green foods is absolutely vital to our health. The one drawback is that they can be quite bland. It is thus a culinary challenge to make them a regular part of our diet and in a very tasty way.  A few greens have a tangy taste but most don’t. The exceptions include arugula, parsley and wheatgrass. It thus takes a bit of creativity to satisfy our finicky palates. There are several ways to do this, and among them is the following list:

Spicy green chips

We often, for example, make kale chips in our dehydrator and with a lot of great spices – Indian, Italian, Mexican and the like.

Tasty green smoothies

We also make green smoothies, and throw in wonderful-tasting fruits, like mangoes and papayas.

Green wraps

We also prepare our favorite tasty salads in wraps of kale or collard leaves.  You’ve got to try some!

Coleslaw galore

When we have odds and ends of green vegetables in the refrigerator, Melinda likes to make a creative raw coleslaw. She will finely chop a variety of vegetables for the green coleslaw, and then again, add spices. Sometimes we put in just a little bit of Vegenaise, a high omega-3 canola oil that is non-genetically modified or organic. It is made by a company called Follow Your Heart.

Indeed we follow our heats in eating green foods or drinking green juices.

Green – as a bland healing color – as a bland healing color

To be remembered is the fact that the heart chakra in the middle of our chest is green. Green is also the middle, balancing and unifying of color of the rainbow. What it balances out is the red and violet/blue sharp, extreme opposites. What happens when we take the two opposite colors in radiant light plus the middle green and shine them together at one point. They disappear to form white or color-separationless light. This because green brings the color separations together as one. It is therefore the most healing/consciousness-connective of all the colors of the rainbow. This is ultimately why most vegetable greens tend not to have sharp or dramatic tastes. They are bland. So we compensate to again stimulate our taste buds and active digestion.


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