I recently was asked by the great woman behind Raw Beauty Talks, an organization behind body positivity, honesty and education… what soul food was to me?
It’s an interesting question…but one that I think is so important to investigate. This kind of gets to that hard hitting spot we are all craving for…Intuitive Eating and to be honest where I spend a lot of my days coaching people through.
But to get to the point, soul food to me can be anything from a kale caesar salad, to a pint of plant based ice cream. See the thing is, soul food to me now is something a lot different than what we may generally think of it as. In order for nourishment to become soul food for me it has to meet the following criteria…
Will it make me feel good afterward?
Does it give my body everything that its after? From nutrients to taste
Does it satisfy cravings? If it doesn’t hit the spot..what’s missing and why
Is it delicious? This one may sounds funny but how many times do you eat something for the sake of eating it and not even pay attention to the way it tastes. That is a lot of us!
Asking yourself even just one of these questions may help get us to a place where we start listening to our guts…like actually, and bring about a change in our relationship with food. When we do that, then we are able to feed our soul, from the inside out. I don’t care if it means waffles and fries, or a beautiful box of blueberries.
You can find more about my piece on Raw Beauty Talks Soul Food Sunday, and all the great work they are doing around body positive, love and acceptance.
And for more info on the work I do one on one with clients, check out my Services page.
Peace, soul and a whole lotta love.
RECIPE
INGREDIENTS
- 1 frozen Banana
- 1/2 cup Blueberries
- 1/2 cup Spinach
- Vegan Protein Powder
- 1 tsp Lavender
- 1 Tbls Almond Butter
- 1 cup Almond Milk
- Granola
- Banana
- Bee Pollen
- Hemp Hearts
- Maple syrup
- Goji Berries
- Lavender
METHOD
Do your Prep: shell peas and set aside, cut potatoes into hearty bite sized chunks, chop off bottom inch of asparagus and proceed to cut into 1/3rds. Cut avocado into cubes and roughly shop your parsley.
Bring a medium sized saucepan to a boil and cook your potatoes pieces through. Be cautious of over cooking, you want a nice bite in the end not potatoes that are broken apart. Add the asparagus in with only minutes left of the potatoes cooking. Strain and allow to cool to warm. Sprinkle with some natural salt to season (I like serving still a bit warm, but it is good either way) While potatoes are still in the strainer, toss in the shelled peas, pistachio nuts, parsley and avocado. Gentle mix with hands all together.
To make the dressing place all ingredients in a mason jar and shake really well until nice and smooth. You can adjust the acidity to your liking by using less or more vinegar. There may be more dressing than necessary, but i’ll let you decide 😉
Pour the dressing over the vegetable mix and toss, then place mixture over top of your spring lettuces for the final toss so that the spring greens only get a light coating and stay nice and perky and fresh. A sprinkling of Himalayan salt and ground black pepper will do, and voila!
Is it delicious? This one may sounds funny but how many times do you eat something for the sake of eating it and not even pay attention to the way it tastes. That is a lot of us!
