High Prana Foods for Wellbeing

Red Cabbage and Goji Berry Salad

Red Cabbage and Goji Berry Salad • Photo © Jaspin Wildheart

Close to the holiday time, I purchased Metta Earth’s small and lovely cookbook—filled with healthy recipes, quotes, poems, tips and inspiration. It’s been a gift in my kitchen. We had an abundance of cabbage at the end of the growing season this year, so I was on a mission to discover new ways to roast, sauté, blanch … make soups and salads. The Red Cabbage and Goji Berry Salad is so tasty and refreshing: totally one of my favorites. Basically, it’s red cabbage, red onion and apple—all thinly sliced. Grated carrot, goji berries and walnuts are added to that with sunflower seeds … and tossed with lemon juice and orange zest. The dressings is olive oil, cider vinegar, balsamic vinegar, dijon mustard, salt, pepper, maple syrup and dill. I’ve experimented with the dressing … skipping the mustard and syrup, and adding some other spices.

We know it’s important to nourish, but when we are working with people spiritually, it’s important to remain clear. I have notice that when I am preparing and eating “high prana” foods, I am … higher prana. Eion Finn speaks a lot to this. I’ve worked with Eion for years: his Blissology Project is a gift. This year, his emphasis on food awareness has been a blessing. I’ll share another “high prana” recipe below—for those of you who enjoy cabbage.

Cabbage is FULL of nutrients: especially vitamins C and K. It may also help keep inflammation down. It’s is good for digestion and a healthy heart. And let’s talk goji berries: Divine! They are good for the immune system; work to stabilize blood sugar; keep skin healthy; and may uplift the spirit and calm.

White Cabbage and Green Bean Salad—with Tahini

White Cabbage, thinly sliced
Green Beans, trimmed and cut into pieces
Red Onion, thinly sliced
Fresh Ginger, finely chopped
Fresh Garlic, finely chopped
Tahini
White Vinegar
Salt and Pepper

Toss all together. I prefer a lighter tahini dressing—and will sprinkle with other fresh herbs. My friend also omits the tahini and uses olive oil instead.

With love,
Lillea Beana Rayne