During a Pacific NW winter, eating fresh vegetables can become boring, especially when you realize that you’ve had brussels sprouts and kale everyday for the last two months already. You’ve got another two months left before the season changes, so how do you mix it up and get some diversity? Many local farmers are still growing through these cold months and sell at the year-round markets, they will help guide you to the best of their harvest, just ask them. Apples are plentiful and superb in this area, pears and even figs are in season, not to mention huckleberries. Also, try sprouting seeds or nuts at home – by doing this you’re waking-up the enzymes and bringing out some different flavors and textures.
Prana, or chi, describes life force and the energy that exists in all living things. By harnessing the power of “high vibration” food we can increase our prana. There are many ways to supports this concept through the food we eat, this Cook Together emphasized the following 3 ways:
- Raw Food: There are living enzymes that are present in raw food that can help improve mood and lift us out of the dreary winter blues! Juicing is a great way to incorporate raw food into the diet because it maximizes nutrient intake without a lot of fiber providing immediate sources of nutrients and energy.
- Variety and colors: Variety can be achieved by incorporating lots of color into our diets. The different colors present in food represent different phytonutrients that provide antioxidants and anti-inflammatory properties. Each of these colors and nutrients work synergistically with each other to provide maximum benefits.
- Sprouted Foods: Sprouted foods are more nutrient-dense than non-sprouted foods and contain amino acids that are absent in refined grains. Sprouted grains also retain their natural enzymes which are beneficial for digestion. Try sprouted your own grains to increase nutritional value by soaking them overnight!
To improve our own life force, make sure to incorporate raw foods, sprouted foods, and colors!
The great thing about making juice at home is you can choose how sweet, sour, bitter, strong or mild you want it to be, simply adjust the amounts of each ingredient to suit your taste. The produce listed in this recipe can also be modified – pears, oranges, chard, mint, parsley, beets are all very judicable too! I recommend using the sturdier fruits and vegetables – like carrots, celery or apple slices – to push the leafy, soft items through the juicer.