Fri | Dec 9, 2016

High vitality foods

Published:Sunday | August 10, 2014 | 12:00 AM
Feanny shows her roasted tomatoes to be made into tomato sauce for her raw Ital pasta.
Mediterranean spicy lentil salad.
Spicy lentil pumpkin and kale burgers.
Sharon Feanny (left) and Neng Valensoy working away in the kitchen, preparing high-vitality foods.
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When was the last time you had a truly healthy meal? Eliminating dairy products, sugar, caffeine, alcohol, wheat, gluten and unhealthy cooking oil for a week will be hard, but when you incorporate high-vitality food, it will save you several trips to the doctor and help you to live a happier and healthier life.

For more than 30 years, Sharon Feanny has been encouraging a healthier lifestyle with yoga, and now her detox programme which she conducts three times for the year. Though health-and-wellness professionals usually talk about healthy eating, Feanny took it a step further in actually showing you how to prepare the right foods for your body. For her recent summer detox programme, she hosted a high-vitality food workshop as part of her programme.

High-vitality foods are organic foods which you incorporate into your diet, reducing your consumption of packaged overprocessed foods.

Feanny recently published her High Vitality Cookbook that guides you in preparing healthy meals, and she shared some with us.

  • Appetisers

Peppery Cashew Cream Cheese

Ingredients

❐ 2 cups raw cashew, soaked overnight in water to soften

❐ 1/2 cup water

❐ 2tbs lime or lemon juice

❐ 2tbs nutritional yeast

❐ 1/4 cup minced parsley

❐ 1 1/2 cup shallots, minced

❐ 1/2 tsp sea salt

As much Scotch bonnet pepper as you like, finely chopped.

Directions

Blend the soaked cashews with water and lime juice in a high-speed blender until smooth. Scrape the sides of the blender often and fold mixture back in. Transfer the mixture to a bowl and add nutritional yeast, chives, parsley and shallots, salt and Scotch bonnet pepper. Mix and serve on seed bread.

  • Soups

Curried pumpkin coconut ginger soup

Ingredients

❐ 1lb pumpkin cut into cubes

❐ 1tbs coconut oil

❐ 1 cup of home-made coconut milk

❐ 1tsp Indian curry

❐ 2 cups of water

❐ 2 sprigs of thyme

❐ 1tsp grated ginger

❐ 1tbs nutritional yeast

Handful of toasted nuts and seeds (sliced almonds, sunflower, pumpkin) sea salt to taste.

Directions

Sauté the garlic, onion and ginger in coconut oil for 5 minutes till brown.

Add the curry powder and coconut milk and thyme, simmer for 5 minutes, then add pumpkin and cook for 10-15 minutes or until soft.

Blend with nutritional yeast in high-speed blender. Sprinkle nuts on top of soup and serve.

  • Salads

Mediterranean Spicy Lentil Salad

Ingredients

❐ 2 cups lentil beans

❐ 1 large carrot - cut into small pieces

❐ 2 sticks celery - cut into small pieces

❐ 1 sweet pepper (or handful of kale or pak choi)

❐ 1/4 cup olive oil

❐ 1/4 cup lemon juice

❐ Salt and pepper to taste

Directions

Soak lentils overnight

Cook lentils for 10-15 minutes. Try not to overcook. Drain extra water.

Mix together all ingredients.

Add salt and pepper to taste.

Garnish with parsley.

  • Dressings

Ginger carrot salad dressing

Ingredients

❐ 2 large carrots

❐ 1tbs ginger

❐ 1/4 cup rice wine vinegar

❐ 2tbs sesame oil

❐ 2 cloves garlic

❐ 2tbs honey

Directions

Put all the ingredients in a blender. Toss over your salad or use as a dipping sauce for your vegetables.

  • Entrees

Spicy lentil pumpkin and kale
burgers

Ingredients


1 cup brown lentils (soaked overnight)

❐ 1 cup millet
grain

❐ 2 cups diced pumpkin

❐ 1
large carrot, shredded

❐ 2 celery stalks, finely
chopped

❐ 1 cup kale, chopped (or substitute with
spinach, pak choi or callaloo)

❐ 1 medium onion,
finely chopped

❐ 1/4 cup coconut
oil

❐ 1/2 cup almond meal

❐ 1/4 cup
nutritional yeast

❐ 1 Scotch bonnet
pepper

Directions

Soak
lentils overnight. Wash and drain.

Cook lentils and
millet separately.

Sauté the onion, shredded carrots,
celery and kale, then add Scotch bonnet pepper

Cook
for 5 minutes.

Add cooked lentils and millet, almond
meal and nutritional yeast and cook for 5
minutes

Remove from fire and leave to
cool.

Form into burgers.

Bake in
oven 25-30 minutes at 350
degrees.

  • Sides

Coconut-infused
baked bammy - can be served with lentil burger or as a
cracker.

Ingredients


1 cup coconut milk from dry coconut

❐ 6 round
bammies

Directions

Crack
your dry coconut open and remove the meat. Chop the meat and blend at
high speed with two cups of water. Strain with nut milk bag and you have
your amazing coconut milk.

Soak the bammies in the
coconut milk for one hour, then place in the oven at 300 degrees until
golden. So
yummy!

  • Snacks

Savoury
Flaxseed
Crackers

Ingredients


1/2 cup almond meal

❐ 1/2 cup brown rice
flour

❐ 2tbs ground flaxseed

❐ 1tbs
nutritional yeast

❐ 1/2tbs freshly chopped
rosemary

❐ 1/2tbs freshly chopped
thyme

❐ 1/4tsp baking soda

❐ 1
teaspoon garlic powder

❐ 1tbs sesame
seeds

❐ 1tbs coconut oil

❐ 1/4 cup
water

Directions

In
a large bowl, mix together the dry ingredients. Add wet ingredients and
mix well with a spoon, knead dough with hands until it comes together.
Shape into a ball.

Place a ball of the dough on
parchment paper or a non-stick mat. Roll out dough until it's about 1/8
inch thick, or as thin as you can get it without
ripping.

With a pastry wheel or pizza slicer, slice
into squares.

Bake at 350 degrees for 18-20 minutes
until slightly golden in colour. Cool on baking sheet
for 10 minutes. Store in an airtight container once fully
cool.

Note: Other flours might work
as a substitute for brown rice flour and almond flour, although keep in
mind the flavour will
change.

Imagine a typical evening
meal being Green Goddess detox soup made with organic greens and just
simply delicious.

There are also high-vitality foods
which include gluten-free, wheat-free snacks such as almond power balls,
raw cacao chocolate energy bombs, sweet and savoury seed bread, and
flaxseed bread, to keep you going in your new healthy
lifestyle.

Photos by Gladstone Taylor/Photographer