The Art of Intuitive Eating
Holiday Veggies and Other Treats!
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.

To keep it raw, just warm, stirring continually. If you want to make it slightly cooked, simmer while stirring for 1-2 minutes until steaming hot.

Holiday Veggies Ingredients: Serves 2 for a meal, 4-6 as a side dish
1/2 cup pure water
2 cups thinly sliced red cabbage (use a mandoline or sharp knife)
1 cup fuji apples, diced
1 cup thinly sliced beet greens
3 tablespoons Spectrum walnut oil, or a mild tasting olive oil
2 tablespoons raisins, optional
2-3 tablespoons cashews
1 1/2 tablespoons Balsamic Vinegar
1 1/2 tablespoons lemon juice
1 teaspoon cinnamon
2 shakes clove powder (about 1/32 teaspoon!)
Freshly cracked black pepper
No salt needed—the beet greens have a light, salty taste

Shred beets and super thinly slice cabbage. Put in large frying pan.
Dice apples. Add to pan, along with water, cashews, raisins, spices, oil, and Balsamic Vinegar. Warm to desired temperature, stirring constantly.
Add lemon juice. Mix well.
Add freshly cracked black pepper.
Serve immediately.

The Little Story: The Goodness of Life
Almond Butter Coconut Truffles The message for this week is short and sweet. The holidays are a special time for all of us. This is when we take time to give thanks and count our many blessings. Even the simplicity of breathing is a huge gift, just to have the ability to feel life itself! Opening our hearts with gratitude and joy, being with our families, and gathering with people we love, creates memories to last a lifetime. Here are a few recipes to bring delicious raw foods to holiday feasts.

Almond Butter Truffles
When a craving comes for a little taste of sweetness, these truffles can be whipped up in five minutes for a yummy treat. They’re rich, creamy, and not too sweet. Simple ingredients make them so easy to prepare: shredded coconut, crunchy almond butter, and thick, creamed honey. Our favorite variety is a raspberry honey from local hives with a flavor that’s so mild it doesn’t overpower the taste of the truffles. The almond extract imparts a subtle, hidden flavor that takes the truffles to a new level. For the best results make sure the almond butter is fresh.

Ingredients: Makes 10 Truffles
6 tablespoons shredded coconut
4 tablespoons chunky almond butter
3 tablespoons creamed raw honey
Tiny pinch of Himalayan salt, optional
2-3 tiny drops almond extract, optional
Coconut for sprinkling on top of truffles

Put all ingredients into a food processor or bowl and mix well. With a spoon, scoop out about a rounded tablespoon of the mix, put into palm of hand, and roll into a ball. Repeat process. Arrange on plate, and sprinkle coconut on top.

Cranberry-Orange Chutney Sauce
Cranberry Sauce Thanks to our friend, Charm Miller-Davis, who gave us this recipe that we’re sharing with her blessing, we now have a delicious Cranberry Chutney Sauce to make and enjoy. These healthy, tart berries can be eaten in many ways—as a beautiful sauce as shown, in juice with apples and pears, as a topping for a light dessert of sliced pears, or on top of apples to make appetizers. About the Cranberry-Orange Chutney on top of pears, Rex says, "It’s hard to describe how good this is. This is really the best seasonal treat. It tastes like Christmas!"

Ingredients: Makes 1 and 1/2 cups
1 cup cranberries, rinsed and drained
1 juicy orange, peeled, de-seeded, and chopped
24 raisins
2 tablespoons honey
1-2 teaspoons super finely grated ginger root (skin removed)
1/2 teaspoon cinnamon
2 shakes clove

Put ingredients in food processor and pulse to desired texture.

Apple Chutney Appetizers
So pretty, and tangy good!

1/8-1/4 cup Cranberry-Orange Chutney Sauce
1 Fuji apple

Wash apple. Pat dry. Make 1/8th inch slices.
Cut slices in half.
Spoon on Cranberry-Orange Chutney and put onto a plate.

Nurturing Body Care
Nurturing is often the one thing that caregivers and cooks (or uncooks!) need the most. Nurturing oneself brings peace of mind, and opens the heart. If possible take some time for yourself a day or two before a holiday. An hour spent soaking in the tub with a few drops of lavender oil, or indulging in the delicious feel of a foot soak while watching a movie in the evening, does wonders to soothe lagging energy. Imagine your body is filling with the all-embracing peace of utter restoration. Breathe it in. Become one with it. Feel the knots of emotion melting into an ocean of calm and bliss.

Cucumber-Honey-Lime Facial
This easy facial is sure to bring sighs of relief and a glow to the cheeks! The natural alpha hydroxy acid in the lime juice gently exfoliates. Honey is a wonderful moisturizer, and beautifying, silicon-rich cucumber juice helps to bring elasticity to the skin.

2 tablespoons cucumber juice
1 teaspoon raw honey
10 or more drops fresh lime juice

Grate cucumber (use unwaxed organic cucumber including the chlorophyll rich skin) and press through a strainer to extract juice. Mix with lime juice and honey. Gently apply to skin (avoid eyes) and allow to remain for 10-15 minutes. Rinse with warm water, pat skin dry, and apply moisturizer.

We hope you all have a wonderful holiday, celebrating your favorite traditions with family, friends, and loved ones, all around the world!

Christmas Sun

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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."