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!

Raw Food Then and Now: Sprout-Magic Salad Fixings
We’re passionate about our sprout salads, shown here with some of the ingredients we might use on any given day.

The Salt Conundrum: Delicious Celery Salt
Celery - it's bountiful with natural sodium in a form that the body can utilize, and it’s so easy to transform the green stalks into a powdery salt substitute that tastes delicious.

Force Cleansing!: Spicy Sprouted Buckwheat Salad
Sprouted buckwheat with the addition of finely chopped veggies and a yummy sweet and sour spicy dressing, makes a hearty, delicious entree salad. Buckwheat brings the feeling and taste of grains, but it actually isn’t a grain—it’s a seed. We find it beautiful, healthful, and bursting with vibrant life energy, because it’s a true living food.

Holiday Warm Up!: Ocean Greens with Zucchini Ribbon Salad
We’ve become crazy about Sea Palm, an ocean green that we’re making into delicious salads almost every day, with added zucchini ribbons, lettuces, and more. When soaked, Sea Palm unfolds into fronds, and teams perfectly with all kinds of veggies and fruits to make salads bursting with energizing goodness, beauty, and wonderful tastes.

Flower Essences II: Apple Nut Crumble with Warmed Blueberry Sauce
Here’s a delicious, not too sweet dish to serve for dessert, or when friends come for tea, or for a special breakfast if you enjoy fruit in the morning. It would also make a lovely alternative dessert for a holiday feast.

Peace and Calm: Sprinkles!
We enjoy making our own sprinkles to add to soups and salads. Simply thin-slice veggies, dehydrate, and transform them into flakes or powders to add vibrant tastes and texture to meals! Photo shows our favorite mix of red bell pepper and onions before grinding into powder.

Changing Seasons and Staying Raw!: Nourishing Broth
Broth. It’s so humble, simple, and sustaining. I’ve been making this warm and soothing broth and soup for lunch or dinner that’s so delicious as the season changes with fall nipping at our heels. And it’s living food too, with all the enzymes intact to rebuild and rejuvenate!

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.

Keeping the Faith: Chunky Tomato-Corn Chowder
Enjoy this super chunky, thick, and yummy meal that is made in a snap using the freshest of ripe tomatoes, juicy-raw organic corn, and spicy seasonings. Dig in and savor this hearty chowder served either warmed, or chilled for a couple of hours, to beat the summer heat.

Restoration: Pumpkin Seed Milk
This milk is so easy to make, tastes yummy, and Rex and I find it restorative. Simply soak dry seeds in water, and let them sprout for another day. Blend with dates, and your milk is ready to go. Delicious by itself, or add to smoothies, or top off teas that do well with a little milk.

Slow Food, Slow Change: Tomato-Rosemary Salad
This is such an easy salad to make and we use the most delicious yellow and red heirloom varieties that are super ripe, sweet and juicy that practically melt in our mouths!

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!

Microgreens Update: Salad of Beauty
This salad sings with gorgeous color, wonderful taste, and exciting textures. Celery, mung beans, red cabbage, goji berries, and jungle peanuts make for a delicious and hearty salad of beauty to serve anytime, for lunch or dinner.

Improvisation: Walnut-Carrot Hummus
Yummy bean-free hummus! So beautiful and delicious with a salad, as a dip, or a topping for your favorite foods. Serve with juicy ripe tomatoes and crunchy zucchini or cucumber, along with a handful of sprouts.

State of Mind: Creamy Tarragon Sauce
This is such a great sauce to have on hand! We made open faced sandwiches* topped with pasta and sundried tomatoes. It was absolutely delicious! I think this sauce would work for any salad, potatoes, tomatoes, nori rolls, or just about any veggie you can imagine eating.

Always New, Never the Same: Strength Salad!
After taking a look in the fridge to see what looked really good to eat, I assembled what we had on hand. By the time everything was put together we had a unique, colorful, hearty, satisfying, and yummy meal—one that brings a feeling of strength to the body, and one I would happily serve to guests!

Biological and Mental Terrain: Salad Dressings for Sprouts
Totally vibrant with energy, super alkalizing sprouts are true, living foods. If you’re not fond of the flavor of sprouts, they can be enhanced with the addition of a generous amount of yummy dressings!

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.

Weekend Restoration: Juice and Smoothies!
People often ask, which is better, juice or smoothies? For us, they’re both amazing, wonderful, delicious, and oh-so-good! When we want a meal that includes fiber, we drink a smoothie. When we need to boost our energy or hydrate, we drink juice.

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!

Finding Joy: Strawberry Banana Sorbet
This yummy fruit sorbet has the smoothest texture that just melts in our mouths. It’s made from frozen strawberries and bananas, whipped up in the food processor, and topped with a few honey-glazed walnuts to add delightful crunch.

Mountain Waters: Living Apple Water
We have started to drink this vitalizing drink made by soaking sliced apples in filtered water, and we love it so much! The flavor is delicate, with a hint of sweetness, and a mild fragrance. It’s very hydrating first thing in the morning after the night’s natural fast

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.

Finding Joy: Strawberry Banana Sorbet
This yummy fruit sorbet has the smoothest texture that just melts in our mouths. It’s made from frozen strawberries and bananas, whipped up in the food processor, and topped with a few honey-glazed walnuts to add delightful crunch.

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!

Pure Raw Inspiration!: Fruit Sorbet
Beautiful layers of blended berries and nut cream combine for a memorable dessert or snack that's perfect for special occasions.

Saying Goodbye to My Father: Apple-Pear Sauce
Made with pears and apples, it comes out super smooth and delicious. Add in some dates or raisins, a few walnuts or cashews, and some extra cinnamon sprinkled on top for a light, nourishing breakfast or snack.

The Healing Feast 6 Year Celebration!: Wild Rice Salad
It's not cooked, but is heated for 24 hours. The result is wild rice that's opened up all the way so it's soft enough to chew, and it's got that hearty, earthy, wonderful taste. water warmed to 105 degrees in a thermos overnight. The result is wild rice that's "bloomed" —opened up all the way so it's soft enough to chew, and it's got that hearty, earthy, wonderful taste.

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.

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.

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.

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

Temple Food is Near!: Apple Ginger Lime Blast
Seasonal, juicy-fresh apples are in their prime here in the North, and this juice takes advantage of the bounty. Apple-Ginger-Lime Blast packs a punch from the spicy ginger and the tangy lime juice. It’s a potent, immune boosting, anti-inflammatory drink that will revive the body and clear the mind!

Appreciation: Cultured Almond Yoghurt or Milk
Make your own cultured almond yoghurt or milk with the help of your favorite probiotic. After about ten hours you'll have a batch ready to use.

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.

The Power of Dreams: Chipotle Corn Salad
Sweet, juicy summer corn is here, and this hearty, spicy, raw corn salad is finding its way to our table for lunch or dinner. Organic, non-GMO corn mixes beautifully with celery, tomato, and avocado, and the spices give it a real kick.

Morning Health: Beautiful Morning Juice
This delicious, power-packed green juice helps us start the day with the best kind of energy, and fuels our activities for hours. Freshly made juice and raw foods, coupled with daily exercise, makes a winning combination.

Patches: Kohlrabi Sorrel Spring Salad
Enjoy the satisfying taste of freshly grated kohlrabi with the naturally lemon-flavored taste of sorrel and your favorite greens for a delicious, healthy spring salad.

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.

Making Progress: Mango Pudding
This has got to be one of our all time favorite dishes. It's thick, luscious, gorgeous, and tastes like ambrosia. Dig into mounds of velvety smooth mango pudding.

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.

Raw Inspiration!: Morning Ambrosia Berry Smoothie
Delight in this utterly scrumptious smoothie that’s loaded with powerful antioxidants from health-boosting strawberries, marionberries, cherries, and raspberries. Simply throw everything together with some bananas into the blender, and in sixty seconds you’ll have a mouth-watering, fat-free, delicious, energizing meal or snack.

Incremental Changes: Walnut-Raisin Nutcakes
This mouth-watering recipe can be made into either cakes or cookies. With sliced banana and a berry sauce drizzled on top, you’ve got an awesome dessert. We get a frozen berry mix, so all we have to do is thaw the berries out, and blend them into a sauce.

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.

Cleansing: Pear and Persimmon Breakfast
This is a simple, refreshing breakfast, taking minutes to prepare. The taste is delicious, and the colors are beautiful. There's something satisfying too about the combined textures of the juicy, melt in your mouth pears with the firmer persimmons.

Feeding Our Friends: Holiday Tartlets
These tartlets are a real treat for Christmas morning, or a special dessert. We love all of these - Persimmon, Pear, Apple, and Cranberry.

Creative Cycles: Cranberry Juice, Sauce, and Dessert!
It's cranberry season, and these healthy, tart berries can be eaten in many ways. Right now we're enjoying them in juice with apples and pears; as a beautiful holiday sauce; and as a topping for a light dessert of sliced pears.

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.

Surprise Perception: Spicy Corn Chowder
Sun infused corn and tomatoes make a luscious, thick corn chowder with beautiful color. This chowder really fills us up and it's great to get really full from something that's not cooked.

Unfolding: Deep Dish Pudding Pie
Normally, our traditional anniversary pie is made with blueberries, and when we lived on the island we would eat the pie on the beach. This year we didn't have any blueberries on hand, but we did have one mango, and some nectarines. So the decision was made, and a new pie was born. The crust had a butterscotch flavor which complemented the fruit perfectly.

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.

Hidden Treasures: Papaya Avocado Salad
Papayas and avocados make a delicious mix layered atop fresh greens, along with some zucchini angelhair pasta or grated jicima, and topped with a Coconut-Lime Juice Dressing.

Transformational Living: Power Smoothies, Oh My!
We have two favorite smoothies: one that's nourishing, easy to digest, and loaded with EFA's, amino acids, enzymes, vitamins, minerals, and protein. The second drink we've dubbed "body food", because it's a pure protein power kick that keeps us going strong for hours and helps us move through our day with energy, mental clarity, and grace. It's not as flavorful, but wow!

Synthesis: Spinach, Avocado, Basil Soup
This beautiful green soup is quite different with a delightful, unique taste. If we'd had it in a restaurant we'd have been amazed. It's very satisfying, with delicate flavors and a smooth and creamy texture.

Make It So: Almond Butter Coconut Truffles
When a craving comes for a little taste of sweetness, these truffles can be whipped up in five minutes for a yummy treat. Simple ingredients make them so easy to prepare: shredded coconut, crunchy almond butter, and honey.

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!

Good Things That Last: Gazpacho Juice
This refreshing juice, made with carrots, tomatoes, celery, and cucumber, is delicious to drink plain, and also makes an awesome base for gazpacho soup.

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.

From Gourmet To Simplicity: Ginger Applesauce
Make fresh applesauce any time of the day with this simple recipe. The ginger adds heat and spiciness, raisins add chewiness, and the apples are loaded with texture and fiber. The fresh orange juice squeezed on top adds a wonderful, almost exotic flavor.

The Inner Becomes the Outer: Avocado-Celery Guacamole
Here's a delicious little recipe to use as a topping for your favorite salads, or to load onto thick slabs of juicy ripe tomatoes: chunky guacamole with a twist. Avocado and celery team up to make a textured and crunchy guacamole that adds a refreshing touch to what might be an ordinary meal.

Young On Raw: Savory Jicama Appetizers
Here's a unique and delicious appetizer to serve at a dinner party to awaken the appetite and delight the tastebuds. It would also make a lovely little side dish to enjoy, or a light lunch or dinner. Jicama makes a sturdy base to hold the piquant, herbed toppings, and it's crunchy, mildly sweet, and juicy.

: Holiday Raw Food Feasts!
Holiday meals can be wonderfully healthy, brimming with vital nutrients to keep us feeling our best. The following menus have been created to make sumptuous raw food feasts! Use as they're presented, mix and match recipes, or combine them with your own specialties for a totally new and exciting menu.

Black Stallions: Almond Persimmon Cookies
These cookies have a delicate flavor which provides a perfect base for a mouth-watering, delicious blueberry sauce that's heated on the stove and then spooned on top. Serve on pretty plates or bowls, and enjoy every last bite!

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?

Snowfall of God's Love: Green Green Salad
Here's a salad that's as green as green can be, and it's saturated with mineral rich nutrients. The directions look like there's a lot of effort involved, yet it only takes me about 15 minutes to make. This was created utilizing intuitive food preparation and eating.

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.

Homemade: Fresh Almond Butter!
Delight your taste buds with creamy almond butter made with organic raw almonds, a touch of Himalayan salt, and a little oil. It's lovely to serve with some sliced apples or celery to nourish ourselves, or friends and family.

Cravings: Nectarine-Peach Pudding
Peaches and nectarines are some of summer's great pleasures, and we've been blessed to have a wonderful crop this year. This luscious pudding can be frozen for 2+ hours, so that an icy crust forms on the top for a real cool down on blistering hot days. Or, enjoy the pudding at room temperature for a delicious, tangy-sweet snack or dessert, made in minutes.

Leverage: Grape, Nectarine, and Plum Smoothie
Fall is already here and it seems all too soon after another unusually short summer in northwestern Washington. Yet, there are still some delectable fruits in the stores, such as grapes, nectarines, and plums, to name a few.

©2007 Janet L. Doane. All rights reserverd

One Flower Many Petals
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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."