A Day of Silence Meal ~ Cleansing

At least once or twice a month I do a day of Silence. A girl has to rejuvenate and be still. On this day of Silence I do not speak for 4-8 hours. I eat only Raw foods, pure water and coconut water. I meditate, pray and read spiritual books. My bible being the main book I read. I do yoga and breath work during this time. It is amazing. My own little retreat. During this time I come up with some awesome ideas for my skincare company and my wellness company. I get inspired with new recipes in my head. The best part is the insight and wisdom that comes from being silent and listening to your truth.  I did this for a year every week and what came out of it is a new book, Whispers of Silence, stay tuned for it’s release. 

 

Today I made my RAW Kale Apple and Carrot Salad with A Herb Lemon Zucchini and Squash Pasta with radishes and tomatoes. It was divine. I also start my day of Silence with my INDIAN Ginger Lemon and Honey tonic. I drink about 32 oz. of this with coconut water. 

Here is the recipe for the Meal I had today and remember to take time out to rejuvenate. All we give to ourselves and others is what we pour into ourselves each day. “Pour a cup of goodness, love, kindness and compassion for yourself first and then you will have more than enough to give to others.” LMW

RAW Kale Apple and Carrot Salad with citrus dressing

This will make enough for 4-6 people

2 bundles of kale chopping finely

4 finely chopped med carrots (diced)

3 organic apples (diced)

3 organic med oranges ( juiced, without skin)

1/2 cup  apple cider vinegar

1/2 cup organic olive oil

2 tbsp organic honey

1/2 tbsp cinnamon

1/2 tbsp ginger powder

1/2 tsp cardmom

1/2 tsp clove

sea salt and cayenne pepper to taste

Mix the spices and liquid ingredients for the dressing in a large bowl. Add finely chopped kale, apples and carrots. Toss the salad and add sea salt and cayenne pepper to taste. I like to also at the end drizzle little more olive oil.

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Herb Lemon Zucchini and Squash Pasta

 

1 large zucchini 

1 large yellow squash

2 small red radishes

3 cherry tomatoes (cut in half)

chopped greens of your choice

1 tbsp Bragg’s Organic Sprinkle 24 herbs and spices seasonings ( more if needed)

2 tbsp organic lemon juice

2 tbsp organic olive oil

sea salt and cayenne  pepper to taste

Peel and spiralize the squashes using a vegetable spiralizer or you can shred them into ribbons using a vegetable peeler.

 

Put vegetable pasta with the seasonings, olive oil, lemon juice and greens into a bowl and toss gently until seasonings and olive oil covers all the vegetable pasta.  Garnish with the radishes on the pasta and tomatoes around the pasta. I like to drizzle a little more olive oil and Bragg’s seasonings at the end. Enjoy. 

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