The Art of Intuitive Eating
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Summer Living: Tomato Chili!
Fresh raw corn is one of summer’s great pleasures and this recipe is sheer simplicity that packs awesome flavor and deliciousness!

Use What You Have, Start Where You Are!: Tomato Pizza
We can’t get enough of summer’s big, juicy, organic, heirloom tomatoes that really make this recipe taste amazing. To make "pizzas", we cut slabs of tomatoes, spread on a little mashed avocado, add a few sprouts, green onions, and top with curried chopped tomatoes and mangoes.

Co-creating with Life!: Curried Tomato-Mango Entrée
Mouth-watering, tantalizing, tangy-sweet, and richly flavored, this delicious stand-alone entree is such a treat to make and serve!

The Goodness of Life: Holiday Veggies
Sweetly spiced, warmed and hearty - this delicious and filling recipe makes a lovely entree or side dish. The color is so rich and glowing - it's packed full of winter nourishment, and the ingredients are perfect to fit in with any kind of holiday feasting.

Emotional Detox: Curried Zucchini Hummus
Here’s a super yummy dip to make for home, or to bring to parties or celebrations. This lighter version of hummus, without the heaviness of cooked garbanzo beans, is sure to please.

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.

Janet's Interview!: Zucchini - Sundried Tomato Bisque
This is a thick and yummy, mildly sweet and filling bisque that’s great to whip up for cold weather days - rich, hearty flavors and spicy heat!

The Happy Kitchen: Gazpacho Salsa
Enjoy this delicious gazpacho-like salsa—it’s thick, filling, and chunky, and is eaten as a whole meal. To make, use the sweetest, ripest tomatoes, celery, zucchini, oil cured sundried tomatoes, garlic, and green onions.

Intuitive Cycles of Cleansing and Building: Nori Classic
The desire for mineral-rich, living foods has continued since our last post. And we’ve been filling this need with mineral-rich nori rolls, packed to the gills like big, fat, green burritos with energy-bursting, protein-rich, homegrown living food sprouts, avocado, grated cabbage and carrots, green onions, lime juice, and ginger root.

Raw Summer!: Veggie Terrine
Bring this naturally sweet and deliciously flavored raw food dish to delight your taste buds for summer picnics, or to grace your tables indoors or out. The chilled leftovers are great too

Raw Food Presentation: Mango Curry Sauce
This recipe is easy and fast—the sauce and pasta can each be made in about five minutes. It’s a no-heat dish for hot summer days, and it would be perfect for a picnic or eating outside on the deck.

Our Job Is Love!: Garlic and Dill Pasta Primavera
Here’s a sensational recipe for dinner when you want something really rich and creamy! Dill, garlic, fresh fennel and garden peas, team with a cashew and pine nut sauce that’s oh-so-luscious!

Awakening: Lemon Thyme Zucchini Pasta
This simple, warmed pasta is totally delicious, substantial, and tastes cooked but isn’t! One week we ate it three times for dinner, and we hope you love the recipe as much as we do! Lemon thyme brings a delicate, lemony taste that’s deep and subtle, and the slightly chewy sundried tomatoes are robust and sweet with a texture that’s downright meaty!

Re-learning and Revisiting: Awesome Coconut Wraps
We’re wild for these Coconut Paleo Wraps! These are ready-to-go, raw coconut wraps (made from just coconut water and coconut meat) that are so versatile and easy to use. We just gobbled up a couple of wraps for lunch because this recipe is insanely delicious.

Awakening: Lemon Thyme Zucchini Pasta
This simple, warmed pasta is totally delicious, substantial, and tastes cooked but isn’t! One week we ate it three times for dinner, and we hope you love the recipe as much as we do! Lemon thyme brings a delicate, lemony taste that’s deep and subtle, and the slightly chewy sundried tomatoes are robust and sweet with a texture that’s downright meaty!

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.

Stepping Stones: Spiralized Curried Yams, Balsamic Beets, and Lemon Apple Salad
Constructed from layers of yams, beets, and apples, sprinkled with a dusting of ground nuts and raisins, it makes a beautiful presentation.

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.

Fresh Herbs: Savory Noodle Soup
For the base, we made a tomato soup-sauce with garlic, olive oil and herbs. Then we add in the other ingredients. The herb mix of choice is Bouquet Garni, a classic blend made from parsley, thyme, and bay. For a little indulgence we top the soup off with a few spoonfuls of "sour cream", made from blended avocado, cashews, lemon juice, and lemon zest.

Green Smoothies for Spring: Transition Stir Fry
Enjoy this light and delicious Mediterranean stir fry for dinner. Savor the delicate flavors of asparagus, bok choy, zucchini noodles, and the slight tang of tomatoes. This is a transition dish that's partly cooked and partly raw which makes it perfect for newcomers to raw food, or for anyone looking for a slightly cooked, heated meal.

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.

Reinvent Yourself: Winter Fruit and Veggie Wraps
I watched a video by Fully Raw Kristina about her Green Burrito made with collard leaves, stuffed with bell peppers, zucchini, cucumber, tomatoes, cilantro, green onions, arugula, avocado, alfalfa sprouts, cumin, sesame seeds, red onions, spicy peppers, and celery bits. Her recipe was the creative inspiration for our recipe here.

Gratitude and Making New Traditions: Chia Tortillas
Chia Tortillas This latest version uses unsoaked seeds with ground veggies, and we think it has the best overall texture. These are firm and flexible like the old favorite corn tortillas! Yet every variation was good, and we enjoyed eating them very much.

Five Year Healing Feast Anniversary: Chia Chapatis
We're in love with these chia seed chapatis! One of the nicest thing about them is that they're pliable so they can be folded or wrapped around tasty fillings, and they have a mild, delicious taste with a perfect chewy consistency.

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.

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.

Patches: Spring Rolls with Almond-Lime Dipping Sauce
These are so delicious - the flavors of the ingredients and the flavors of the sauce are mouth-wateringly good, and our friends just love them. Plus, they're so much fun to eat!

Honoring Gaia: Napa Cabbage Wraps
We just love these delicious little wraps that are great to make for a quick lunch. They're filling and fun to eat. Small leaves of Napa cabbage act like a piece of bread for the toppings of avocado, tomatoes, green onions, and a sprinkle of walnuts and raisins.

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.

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?

Transform: Provence Veggie Warm Fry
Looking for something warm (yet not cooked) for a lovely entree or side dish? Try this juicy dish of veggies that are quickly "warm fried" for 2 minutes in herbed garlic oil, with very little loss of nutrients.

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.

Gentle Transitions: Sprouted Steamed Lentils
Here's a dish that's delicious when transitioning into more raw food—sprouted, lightly steamed lentils. Sprouting increases digestibility and nutrition (which is already high in lentils), and decreases the amount of cooking time to a few minutes. The taste and texture are similar to roasted chestnuts.

Transition Meals: Potato and Tomato Gumbo
We made the dish with steamed Yukon Gold and new red potatoes, drained, then spooned over freshly chopped tomatoes. The heat from the potatoes warmed, but didn't cook, the tomatoes. Everything was slathered with a savory dressing.

Color!: Delicata Squash with Kale, Tomatoes, and Zucchini
This week I responded to a craving that had gone on for days, for delicata squash. It was served with warmed kale, tomatoes, and zucchini, seasoned with amazing tastes from West Indies Rub and Grilling Herbs, both from Mountain Rose Herbs. The end result was delicious, and my body felt nourished, sated, warm, and happy.

Why Raw: Warm, Marinated Veggies
We discovered how to make warmed, lightly marinated veggies using our dehydrator. The result? A pleasing, satisfying and savory dish that has the feeling and look of cooked food yet with all the enzyme-preserving benefits. If you like crunchy veggies, these are the crunchiest!

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.

Goal Setting: Spinach Wraps
We've made spinach wraps and various pates before, but we've never made pate with pumpkin seeds and spicy-sweet garam masala, rolled up in a spinach leaf. They taste completely different from other veggie wraps!

Little Cooking Disasters: Ratatouille Revisited!
We wanted to make something warm and hearty for lunch - ratatouille! We didn't have any eggplant, or zucchini, but had carrots, onions, parsnips, tomatoes, and mushrooms. Ideas started flowing, and soon a new version of ratatouille was being devoured for lunch.

Sheer Inspiration: Pumpkin Seed Patties with Sage
Seasonal foods... pumpkin seeds, fresh garden sage, sweet pungent carrots, combine to make these tasty, protein rich patties, infused with a golden color. They can be dehydrated for several hours to crisp up on the outside, maintaining a soft interior.

Variations on a Song: Patties Nouveau
Two of our favorite recipes combine to make something new—Patties Nouveau. Our pumpkin seed patties join with buckwheat bread, and the result is a yummy little pattie that's more bread-like than plain pumpkin seed patties. Tantalize your tastebuds with a tamarind-miso dressing

Keeping the Faith: Papaya Pineapple Boats
Once in awhile we indulge in a sweet, succulent papaya to go with tangy pineapple. When we made this classy looking meal it was like the tropics had come to visit us on a cold, wet, spring day.

Healing Foot Soaks: Pad Thai with Tamarind Sauce
Pad Thai is one of the dishes that we've missed over the years, yet still crave on occasion, so we decided to create a zesty raw food version. Our recipe is light and tangy with a rich, tamarind sauce.

Going the Distance: Kale and Tomato Casserole
Kale is always so hearty and strengthening for us, and at different times we're drawn to various varieties. In this recipe we used dino kale - the most mineral dense of all the kales - teamed with fresh tomatoes and mushrooms whose flavors meld together beautifully.

Two Little Mice: Sweet Jamaican Quinoa
Our theme of fun summer foods continues this week, with this sweet Jamaican style quinoa. Fresh and sundried tomatoes, mango, raisins, and onions make a topping to go over delicately cooked quinoa for a great transition meal. Quinoa contains the highest levels of protein in grains, is easy to digest, and is alkaline in the body

A Changing Life: Bucky Balls with Miso-Lime Dressing
Sprouted buckwheat balls, filled with cashews, walnuts, carrots, green onions, and celery. Season with Chinese 5-spice mix, roll in sesame seeds, and dehydrate for a few hours.

Changes on the Healing Feast!: Buckwheat Ragout
This buckwheat veggie dish really delivers that cooked food taste and feeling, without any loss of enzymes or nutrients. Start in mid-afternoon for a hearty dinner, and enjoy the fabulous aromas filling your house. As the tomatoes dehydrate, their flavor intensifies.

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

: 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.

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.

Transition Meals: Almond Lime Sauce with Quinoa and Zucchini
Here's a bold and delicious sauce that's worth making! Almond butter is mixed with lime juice, ginger, garlic, and honey, and is spooned on top of quinoa and spiralized zucchini for a transitional meal that's so easy to make.

Resonance: Almond Burgers with Chunky Relish
Enjoy these nutritious almond burger patties just as they are with a little tamari drizzled on top. Or serve with a chunky salsa that's almost like a salad. We also like to layer the burgers onto our favorite buckwheat bread, and pile high all the fun toppings.

Putting it all Together: Little Healing Feasts!
The soups, salads and entrees can all be interchanged because the great thing about veggie meals is that everything usually goes together beautifully.

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.

Nourishing Moments: Three Quick Meals
Three quick, easy, filling, fresh and juicy little meals that keep us going and nourish us with much needed vitamins, minerals, and enzymes. Mango & Papaya Fruit Pudding, Avocado with Lime and Salt, Apples with Ginger-Date-Almond Butter Sauce

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.

Healthy Cravings: Delightful Zucchini!
Utilizing this recipe, we've make a serious dent in our zucchini supply, because it's so yummy and easy to prepare. It makes great finger food too!

What's For Dinner: Living Pasta!
If you have been wondering what raw foods to make for a complete dinner, or to surprise guests, this meal is bursting with colors, tastes, and textures. This pasta dish, "spaghetti nouveau", comes from sweet yams and tender zucchini.

: Almond Falafels with Mushrooms and Orange Sauce
This raw falafel recipe is different than traditionally deep fried falafels, yet is every bit as tasty. We've learned to assemble them in about twenty minutes, and then put them into our dehydrator for several hours where they emerge warm and "toasted" on the outside, sweet and moist on the inside.

A Year of Gratitude: Buckwheat Bread, Focaccia, and Baby Seed Cakes
Buckwheat bread, Foccaccia, Crackers, or Baby Seed Cakes - made from sprouted buckwheat and seeds with a truly bread-like texture and taste that we're crazy about! We enjoy eating them plain, or with various toppings for a complete meal.

©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."