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As a young mother I struggled a great deal with all of the mundane tasks I had to accomplish each day. Changing diapers, feeding children multiple times a day, cleaning up after them, and so much more. There never seemed to be enough time in the day, and I always put myself last. As a result, I was overworked, underpaid, exhausted and angry.
I didn’t take the time to plan meals, and I bought things that were quick to make but weren’t always the healthiest choices for me or my family. Suffering from a self-imposed sugar addiction, I reached often for cookies or sugary treats to give me a quick energy boost only to crash harder than before. This vicious cycle was getting me nowhere and I was at my wits end, not knowing what to do.
After discovering raw food and having many of my physical symptoms go away, I began noticing my mood changing… and the children noticed too. “You are a lot happier, Mom,” my daughter said one day, as I went about cleaning up the kitchen with a smile. It was then that I realized the tremendous pain I was experiencing had made me cross with my family. What a blessing to have a better attitude, and to be taking care of myself first so that I had the energy and stamina to take care of others.
As I changed my mindset, I began thinking differently about the act of preparing food for my loved ones. The memory of working in a restaurant, when I was younger, with a chef yelling out orders and the stress of having to hurry and get the orders out on time made me wonder. Was all of that negative energy being transferred to the food?
Recalling the Japanese water experiment from Masaru Emoto, I remembered that he froze water crystals and looked at them under a microscope. He eventually experimented with positive and negative words, images and music as well as prayer, and found that the crystals responded to the external stimuli in a variety of ways. I loved looking at the photos he captured and how powerful the images were for good and bad.*
While cooking and cleaning after meals, I began to give thanks in my head for the wonderful opportunity of having my family, and for the privilege of making meals for them. As a result, I noticed myself wanting to cook for them more and create beautiful, delicious, healthy meals and snacks. They also responded with gratitude and the energy surrounding our home improved tremendously.
Catering for my clients also proved this, as I received feedback that they could literally feel my love infused into the food. I believe that our attitude about food in general and about the act of creating food for our family and friends emits a positive or negative energy that affects them in ways we may not understand. I encourage you to create loving thoughts and actions to help increase the vibrational frequencies in your home. People will feel it and thank you for it. It may even help your perception of food for the better.
Six Ways to Infuse Your Food with Love
Did You Know?
Leutin is a compound found in yellow and orange plants, but in even greater abundance in dark leafy green vegetables. This is a heart-healthy compound that has been found to be high in antioxidants, which prevent disease causing free-radicals. Kale is one of the highest measured at 21.9 mg followed by spinach, parsley, mustard greens, red peppers, romaine lettuce, broccoli and even yellow corn. **
Over a million Americans die of heart disease every year. It’s time to take care of your heart by eating heathy food, changing your mindset to a positive one about the people and circumstances in your life, and by increasing the energy around the food at your table. As I have done these things, I have noticed an increase in my own personal health and happiness and that of my family’s. I hope you enjoy our favorite Kale Chips recipe below to get started, and consciously create more love around food in your home.
*To learn more about Masaru Emoto’s water experiment, visit: http://www.masaru-emoto.net/english/water-crystal.html
**The Color Code: A Revolutionary Eating Plan for Optimum Health by James A. Joseph, Ph.D., Daniel A. Nadeau, M.D., and Anne Underwood
Yield: 4-6 servings
2 bunches organic kale
1 cup cashews, soaked & drained
1 teaspoon Italian seasoning blend
½ teaspoon dill weed
1 teaspoon Kirkland’s® Organic No-Salt Seasoning
½ teaspoon fresh garlic, minced
1 Tablespoon onion, minced
½- ¾ cup almond or hemp milk
Recipe from Wendy’s Reasonably Raw recipe book. To purchase yours, visit: www.rawchefwendy.com/recipe-books
Wendy is a certified Chef, Raw Food Coach, Master Herbalist and a wife and mother of four. She is passionate about plants and their amazing nutritional and medicinal powers. She is from Eagle Mountain and enjoys teaching classes, speaking at events, and sharing her message of health on TV and in printed media. She is the author of “7 Days of Raw Food”, and her “1 Day Raw Challenge” found at RawChefWendy.com