The Art of Intuitive Eating
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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.

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.

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.

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.

Colors to Nourish!: Sprouted Sunflower-Pumpkin Seed Hummus
Thick and luscious hummus made from sprouted seeds and herbs. It’s super delicious for tomatoes, crudités, soups like Gazpacho, or to spoon over salads or other veggies. Because the seeds have been sprouted, the hummus is loaded with living food enzymes, healthy fats, and protein.

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.

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.

Staying Raw: Mango Peach Chutney
Spicy Mango Peach Chutney For our easy chutney recipe, mangoes and peaches combine with ginger, raisins, and other spices to make a wonderful, chunky chutney to spoon on top of your favorite foods for a mouth-watering treat!

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.

Temple Food: Sunflower-Cashew Herbed Seed Cheese
A very thick, lemony, and tangy cheese that can be hand molded into delightful rounds. Sprinkled with sesame seeds, salt, pepper, and herbs to add a bit of crunch and punch. Serve with crackers, breads, veggies, crudites, in wraps, or even in soup. This is perfect holiday or party food to share with those we love. And it's even better the next day!

One Meal a Day: Sunflower Seed Salad
The salty miso with the mild tasting sunflower seeds makes a delightful combination, and the lemon juice, green onion and ginger add both tang and kick. This dish is simple in preparation and is most appreciated on a hot summer day when working in the kitchen might be the last place I'd want to be!

: 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.

Living Without Excess: Homemade Trail Mix
This yummy mix of nutrient dense, high energy nuts, seeds, and dried fruits, makes an easy snack, great travel food, or a late night treat while watching a movie. The crunchy-chewy, salty-sweet combinations are delicious, and a small handful is surprisingly filling. A teaspoon of oil and honey coats everything so that the salt will stick (so less is needed), which adds to the flavor. Just about any combination of fruits and nuts will make a tasty trail mix, or "gorp" (good old raisins and peanuts).

Biodiversity: Bad Rap Brussel Sprouts
We brought some home, cut them up, drizzled on a little oil, ground some fresh salt and pepper on top, and added a little balsamic vinegar. The result? Our childhood response of "yuck" to cooked brussel sprouts instantly disappeared.

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

Renewal: Apple, Orange, Ginger and Beet Appetizer
Looking for a new appetizer or side salad? This dish wakes up the taste buds with spicy, mouth-watering, and juicy flavors. Apples, beets, ginger, and lemon all contain properties that are beneficial for the digestion, and provide a delicious way to start a meal.

Simple Changes: Sprouted Sunflower Seed Cheese
Place dry, hulled sunflower seeds in a one quart bowl, and cover with about two inches of filtered water. Soak for 6 - 8 hours. (If you start to soak in the morning the seeds will be ready for dinner. Or if you start the night before, the seeds will be ready for breakfast the following day.)

Moving, and White Vinegar: Summer Corn Salad
This is a super fast and easy dish to make—just corn, avocados, tomatoes, green onions, and lime juice, with some salt and pepper on top. Add this salad to your favorite greens for a more substantial meal, or serve as a raw component to a Mexican food dinner. The flavor combinations are awesome!

Lighting the Lamp: Spinach with Beets and Herbed Pesto
We're always excited to find another way to make pesto. This is such a simple recipe - just beet greens, herbs, green onions, oil, and salt. We've made the pesto without the herbs, and it's delicious this way too.

Spices to Warm the Heart: Spicy Mango Chutney
A small dollop of this aromatic and golden condiment - with a texture that is both velvety smooth and chunky - is delicious over seed cheese, flatbreads, or fruits like apples or pears, adding delightful and surprising flavors.

Inspiring Collaborations: Sprouted Wheat Tabouli Side Dish
We used to be very wheat sensitive, but are getting better now, and can handle a small amount of sprouted wheat berries, especially when they are mixed in with an abundance of other fresh ingredients, such as those in this easy tabouli recipe. Wheat berries that have been sprouted for 24 hours have a chewy, satisfying, and hearty texture which is quite different from fluffy cooked couscous, the traditional ingredient used in tabouli.

Fresh from the Garden: Sundrenched Tomatoes
Those dazzling red and gold pop-in-the-mouth cherry tomatoes are sweet bursts of transmuted sunlight and juice. Some of our favorite ways to have these lusty little fruits are to eat them au naturel, or with olive oil and Celtic salt, or blended into quick raw salsas with onions, parsley, or cilantro.

Holiday Joy: Sprouted, Dehydrated Almonds
Almonds that are soaked and dehydrated produce a texture much like their roasted cousins. No oily, overly salty almonds here—these are lighter and more delicate than plain raw almonds, and yummy to bite into for a satisfying crunch! By cutting the almonds in half, the drying time is reduced to just a few hours.

Ripple Effects: Spicy Sesame Asparagus
Springtime asparagus finds its way into our kitchen this week. Fired by memories of Chinese food stir-fry, we looked for ingredients that would mirror those flavors and tastes. Asparagus can be eaten raw, or lightly steamed, for a transition dish. Serve over a bed of your favorite greens, or put into whole leaves of green leaf lettuce for a delicious wrap.

Stocking the Raw Food Kitchen: Quick Raw Pickles
One easy recipe to make that our friends love is raw pickles. We've found that marinating cucumbers in apple cider vinegar helps the cucumber to digest. In just a few hours we can enjoy eating the most delicious pickled veggies that add a savory bite to any meal.

Condiments: Pickled Ginger Beets
Liver cleansing beets and anti-inflammatory ginger are marinated in apple cider vinegar and pickling spices to create this zestful condiment that is tangy, spicy, and just a little bit sweet. Ginger beets make a delicious and visually stimulating component to any salad.

It Can Be Both: Spinach and Basil Pesto!
Pesto is a great way to pack extra greens into our diet. Traditional pesto is made by crushing basil, garlic, and pine nuts—here we've added spinach for a unique alternative.

Changing Tides: Garbanzo Bean Hummus
Here's a great transition dish that can be whipped up less than ten minutes to provide a hearty, high protein repast for those times when hunger really digs deep. Serve with veggie "crackers" (sliced carrots and celery sticks), and greens for a complete meal.

The Empty Bowl: Hidden Ingredients
Here, one of my favorite bowls glistens with light and shadow, patterns, and color. I enjoy choosing bowls to go with various foods, finding resonant frequencies between the food and the vessel. The bowl actually isn't empty at all, but brims with beauty and has a deep well that waits to be filled.

The Sensuous Body: Curl Your Toes Pate
Fresh pistachios take the lead in this yummy, chunky pate, which makes a lovely addition to any salad, veggie dish, or wraps made with sundried tomatoes and avocado. Use the pate with finely chopped kale to help build up the body!

Part One: Energy in Food: Corn Side Dish
In minutes, fresh raw corn, celery, green onions, a little salt and pepper transform to become a tasty salad that can be eaten as a quick snack, or added to a bed of greens for a larger meal. If you like hot and spicy foods, add a shake of cayenne, or some minced hot peppers.

Overcoming Inertia: Sesame Carrots and Curry Sauce
For a lovely appetizer, or even a whole meal, this simple dish is quick to make, and big on taste. We often gobble up a plate of these carrots for lunch or a snack.

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!

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

Listening: Ginger Beets and Dilled Cucumber Appetizers
We know you'll love these delicious beet and cucumber appetizers that are as simple to make as crudites and dip, and are so much fun to eat. They make awesome party food, or a stand alone meal. The curl your toes yummy topping is made from pine nuts (click on the link for an affordable source), ginger, and lemon juice, then garnished with dill, or ribbons of orange zest

©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."