Some weeks ago I attended a very educational and delicious event at a raw food restaurant Rawlicious in SoHo organized by Donna Perrone of Accent on Wellness. Lalita Salas from Ann Wigmore Institute was there to talk about the Living Foods lifestyle and prepared two of the main components of it: The Energy Soup and Rejuvelac.
Ann Wigmore developed the Living Foods Lifestyle® to overcome disease and improve the quality of life. She believed that there are two main causes of disease: deficiency and toxemia.
Deficiency means that our bodies are undernourished because we cannot get the nutrients we need from indigestible cooked food. Toxemia is a term used to describe poisons that are stored in the body. These toxins are formed from eating unnatural, processed, and pesticide-tainted foods, as well as through destructive emotions and stress.
Living Foods, which are easy to digest and rich in nutrients, combat this deficiency. The Living Foods Lifestyle® also addresses the problem of toxemia: when the body isn't using all its energy to digest food, it can turn to other tasks, such as releasing stored toxins and healing.
Living Foods are preferably organically-grown foods consumed in their original, uncooked state. Living Foods are prepared without cooking because cooking destroys the enzyme life force.
The Living Foods Lifestyle® is vegan: it uses no meat, dairy, or any other animal product. However, Living Foods are not simply raw foods. Because many people cannot digest raw foods, Living Foods are prepared in a way that makes them easy for the body to assimilate and extract optimal nourishment. Living Foods include young greens; sprouted nuts, seeds, and grains; cultured preparations; and dehydrated foods. Fresh wheatgrass juice adds an unparalleled level of nutrition, vitality, and health.
|Zucchini and Flax Flatbread : dill cashew cheese, caramelized onions & cherry tomatoes. Absolutely delicious!|
|Kale Caesar Salad : kale, cherry tomato, cashew parmesan, onion croutons, hemp seeds and creamy Caesar dressing|
|Pad Thai : Zucchini & kelp noodles, shredded romaine lettuce, carrots & bell peppers mixed in a tangy Thai sauce topped with green onions & crumbled cashews.|
|Pizza : Served on a sprouted buckwheat & flax seed crust with cashew nut cheese & tomato marinara sauce - toppings change daily.|
|Energy Soup sample before mixing it (with parsley and ginger on top)|
Dr. Wigmore considered Energy Soup a complete food and she would put all of her terminally ill cancer patients on Energy Soup, Rejuvelac, wheatgrass, vegetable juice, and colonics every day for seven months until they healed completely.
1 1/2 cups Rejuvelac (recipe for cabbage Rejuvelac)
1 teaspoon dulse flakes
1 to 2 apples, coarsely chopped
1 cup baby spinach leaves
1/4 to 1/2 cup sunflower sprouts
1/4 to 1/2 cup buckwheat sprouts (optional)
Combine the Rejuvelac and dulse in a blender and process for about 30 seconds. Add the apples and pulse to combine. Add the spinach and pulse until chopped. Add the sunflower sprouts and optional buckwheat sprouts and pulse until coarsely chopped. Add the avocado and pulse until the soup is the desired consistency. Pour into a beautiful bowl and serve. Store in a sealed glass container in the refigerator, Dr. Wigmore's Energy Soup will keep for 7 to 10 days.
Any kind of greens work well —spinach, parsley, sunflower greens, or any combination. So just use whatever you have that is freshest and on hand.
|Energy Soup topped with fresh avocado|
Thanks for coming with me Green Smoothies Mom!
"Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.” -Dr. Ann Wigmore