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Natural Awakenings Metro Phoenix & Northern Arizona

Give the Menu a Little SOUL: Sue Shapiro focuses on seasonal, organic, unrefined, unprocessed and local food

Jun 28, 2013 07:18PM ● By Sue Shapiro

Feelings of wellness and positive energy are directly related to the foods with which we are fueling our body, mind and spirit. By learning about proper nutrition, we may be able to heal what ails us before dis-ease sets in.

While our eyes see the marketing hype of bigger, cheaper, tastier, quicker, all the body sees is fake food. Much of what is consumed today has been so overly processed and refined that it cannot even be classified as real food anymore. Real foods are being devitalized, and then infused with a cocktail of preservatives and chemicals. The body reacts in a negative manner to excessive gluten, a protein that acts as a binding agent; think “glue,” then think about what this is doing to the inside of our body.

So, instead of carbonated, chemical, refined, artificial and processed food, fight back against dis-ease to wake up and bring back a state of well-being with seasonal, organic, unrefined, unprocessed and local (SOUL) food instead. Here are some recipes to get started.

 

Mango Salsa

1 mango, peeled, pitted and chopped

2-4 Tbsp red, yellow, orange bell pepper, finely chopped

¼-½ cup chopped red onion

1-2 Tbsp fresh cilantro, chopped

1 clove garlic, minced

Juice of 1 lime

½ tsp Celtic sea salt

Mix salsa ingredients together, allowing the flavors to mix and play nice with each other.

 

Watermelon & Heirloom Tomato Salad

This offers health benefits because both tomatoes and watermelon are great sources of lycopene.

2 organic watermelons, peeled and chunked

8 organic heirloom tomatoes, cut into pieces

24 mint or basil leaves

2 Tbsp red onion cut into paper-thin slices

4 Tbsp extra virgin olive oil

2 Tbsp white balsamic vinegar

Feta cheese (optional)

Celtic sea salt

Ground black pepper

Arrange watermelon and tomato pieces on a serving platter. Sprinkle with mint or basil leaves and red onion slices. Drizzle with olive oil and balsamic vinegar. Top with sea salt and pepper to taste.

 

Sue Shapiro holds a degree in healthcare administration and is working toward an associate of science degree in transformational psychology with a focus on holistic nutrition at the Southwest Institute of Healing Arts.

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