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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. -J.L.D. |
The weather is changing every day here on the island—one day it's hot, another windy, and the next day it's almost brisk with lingering fog that keeps the temperatures in the low 60's. On these cooler days, much like in the fall, we look to more hearty raw foods for our meals.
 This filling whole meal salad, made from soaked pumpkin seeds (loaded with zinc, so helpful for the immune system), crunchy mung bean sprouts, slivers of carrots and onions, and other nourishing foods, warms and strengthens our bodies. Pumpkin seeds soften during the soaking process, and their flavor mellows, becoming sweeter—we absolutely love them this way. This salad makes a delightful lunch, or if scaled down, an unusual side salad for a more substantial dinner. Follow with a demitasse of soothing herbal tea, and your tummy and spirit will be singing. Pumpkin Seed & Sprout Salad:
(Serves 2-4) Ingredients:
2 cups favorite greens, thinly sliced1/2 cup raw pumpkin seeds 1/2 cup super fresh mung bean sprouts, loosely packed 1/4 cup celery, diced 1/4 cup broccoli, finely chopped 1/4 cup matchstick carrots 4 tablespoons green onions, finely chopped 1 tablespoon sesame seeds 2 tablespoons raisins, or goji berries Dressing:
A splash each of oil, tamari, lemon juice or balsamic vinegar. Optional: 1 clove garlic, pressed. Add 2-3 teaspoons agave nectar if you prefer a sweeter dressing. Or use your favorite. Directions:
Put pumpkin seeds in a non-metal bowl or container.Cover with 1 cup pure water and soak for a minimum of two hours, or up to 6 hours. They will swell in size. Pour off soak water (plants love it!) and rinse seeds. Drain thoroughly. Soak goji berries or raisins for 10 minutes in a little water to plump and soften. Drain. Wash all produce with clean cold water. Chop greens and put into large bowl. Remove tough strings from celery, if necessary. Scrub carrot. Process celery, carrots, broccoli, and green onion as directed above. Rinse mung bean sprouts. Remove any wilted parts. Put everything into bowl. Drizzle on dressing and gently mix by hand. Garnish with sliced tomatoes or avocado. Serve in pretty bowls, take outside to eat if you can, and breathe deeply. Or invite friends to a park for a little picnic, or eat in silence, contemplating gratitude! A Little Story: Changing in the Moment 
We're living in a sea of possibilities. Change is the mode that moves us from one point to another. Without change we'd be stuck where we are forever. In this light, change is good!Rex says, life happens at the speed of change! We evolve when we see that it can be done! Something catches our attention and it feels right. Certain information comes to us. Our hearts open with compassion. Spiritual instinct guides us toward taking the next step. We all have the power within us to stop when we're off track, center ourselves into a deeper love, redirect our energy to where we align with the flow of the universe. By listening to our intuition, we don't have to wait to be told by someone else what to do! We're learning more about embracing change so that we may live within the essence of a moment. Each day we're being drawn deeper into the language and practice of love that we whisper thank you to, as the electric shimmer of life expands. 
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