Food Alchemy by Laura Parisi
Someone once told me that miracles are higher laws happening on a lower plane. I like to think that we participate in the co-creation of miracles all the time. Whenever I am guided to plant a seed in my garden and watch it sprout, grow and bloom, I feel as though I am witnessing one of nature’s many miracles. This is alchemy in action - the transformation of one small thing (a seed) into something much larger (a root, a flower, a medicinal herb).
The physical unfolding of a seed into a fully grown plant is remarkable! How could a tiny orb grow into something as tall as a curly scape of garlic or as large as a giant pumpkin? And beyond the marvel of the physical growth of a sacred seed comes the wonder of the mental, spiritual, and bodily effects that plants have on us. Flowers have the ability to make us smile and heal our soul; echinacea the ability to remedy the common cold; rosemary the ability to help us better remember; sweet potatoes and other root vegetables the ability to sustain our energy for long periods of time…I could go on and on.
I am utterly humbled to think that a carrot or a strawberry or a snap pea knows exactly what it will become in terms of its structure. And if they are allowed to grow from seed that has not been altered or modified in an unnatural way, their legacy of information will continue to inform our biology with all the elements: the earth, water, fire, air and akasha. The plants are helping us to remember the nature spirits and those beings who are an important part of the creation of our planet. The gnomes, sylphs, salamanders, undines, and archangels that are governed by laws and principles from which the cosmic order flows can also come alive inside of each and every one of us.
I’m not sure exactly when, but there was a point at which I began to truly understand the idea that food is so much more than what we grow, harvest, prepare and bring to the kitchen table. Whenever I take a moment to reflect on how each item came to arrive in my kitchen, and ultimately in my belly, I’m reminded of the remarkable journey that began with a seed.
Have you ever cut open a piece of fruit or vegetable only to be struck by the inner beauty, by the knowing and growing of life force energy? There is something almost sacred about looking at a slice of watermelon radish - it’s like an inner glimpse into another universe, a universe of patterns and encoded biology, that stimulates and guides the cells, organs, tissues of our bodies. And in the case of the watermelon radish, its encoded information stimulates our appetites and aids in digestion. The sharp bite of the radish also helps the body to dissolve fats and excess mucus; a great food to have if you want to shed some excess weight or lower your blood cholesterol. (See the recipe below)
Thinking deeply about a plant’s journey, from seed to sprout to maturity has intensified my love and respect for nature’s divinity. When I sit down to enjoy a meal, I’m reminded of spiritual principles that offer up so much more than the food that’s on the plate. I’m reminded that with every bite that is taken, it’s possible to ingest the encoded information of the universe - we are not separate from our food. Its subtle energies communicate to every cell of our bodies. These energies stream information about the minerals in the earth, where the food was grown, the amount of rainfall it received from the heavens, the bees that pollinated and butterflies that danced and birds that offered their songs; the vitality of the vegetation that the animal ate as well as who grew, harvested and transported and prepared it.
All of this innate intelligence, this prana from the universe is transferred into the body with every thoughtful bite. Some part of my soul awakens into a new understanding - to live, love, and to teach others this way of remembering our origin…which is from the stars.
May the Blessings be…
To hear Laura speak about Plant Consciousness, Food and You, please visit her ONE teleseminar page- listen live on June 13th at 3:00 pm EST
For more information about Laura’s work, visit Rooted Angel at https://www.rootedangel.com/
Quick Pickled Radishes
Makes about 1 1/2 cups
This is a simple recipe (only 4 ingredients) with tons of health benefits! As mentioned above, radishes are an excellent digestive aid - perfect to help the body remove toxins and dispel mucus buildup.
Enjoy as a small side or starter with any of your meals. You can also add pickled radishes to salads, sandwiches, burritos, eggs… Try reaching for a few pickled radish slices next time a sugar craving tries to take over.
It’s amazing how we can bring our energy back into balance through certain tastes. This recipe covers pretty much all of the categories - sweet, sour, salty, pungent, bitter, and astringent.
Ingredients:
1 Large, wide-mouth mason jar or lidded glass container
1 bundle radishes, greens removed
2/3 cup distilled white or apple cider vinegar
1/3 cup water (or for stronger flavor sub more vinegar)
1/2 teaspoon Himalayan salt
1 tablespoon granulated coconut sugar (ok to sub organic cane sugar)
Directions:
Rinse and scrub radishes. Chop into bite-sized pieces or thinly slice if you’d like to use them in wraps or sandwiches.
Place the radishes in the mason jar or glass container
Combine vinegar, water, salt, and sugar in a small saucepan. Bring to a simmer over medium heat and stir to fully dissolve the salt and sugar.
Allow to cool slightly, then pour the brine over the radishes, ensuring the slices are fully submerged. If need be, add more vinegar or a little water to cover.
Seal well and shake to combine.
Refrigerate for at least 1 hour. Flavors will intensify the longer it marinates. The best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks. Enjoy!
All images © Nicola Parisi for Rooted Angel, LLC. All rights reserved.
