Supercharge your energetic frequency with these high-vibrational foods
by Pam Brandon
Everything in the universe has a vibration. We humans are just particles of energy bundled together—Socrates said it, as did the ancient rishis in India. Every cell in our bodies is like a miniature battery.
So does it makes sense that eating high-vibrational foods will supercharge our energetic frequency?
“High-vibrational foods give more energy to the body,” says Dr. Kathy Veon, a certified clinical nutritionist. “The vibrational aspect refers to how food is grown, without pesticides or chemicals that negatively impact us.”
One of the core principles of a high-vibrational diet is consuming local, seasonal fruits and vegetables. Sunlight is the key: It infuses plants with energy and nutrition. And the sooner they make it to your plate, the better. For instance, picking a sun-ripened fruit or vegetable straight from a tree or garden ensures that the energy is high, as it’s essentially still alive. And when you consume that energy, you raise your vibration.
Food shipped long distances loses vibrational value, especially when picked before it’s fully ripened. And processed foods—white flour, processed sugar, canned foods and fast foods, for instance—have little or no vibrational power.
There’s debate over whether meat is high vibrational, but it all depends on how the animal was raised, says Dr. Veon. “There’s a huge difference between a cow raised on a conventional farm and a cow raised on grass only with no pesticides and antibiotics,” she explains.
And while fruits and vegetables have the highest amounts of energy, other categories of food also are recommended, especially fermented vegetables that are a good source of probiotics and aid in digestion, such as kefir, kimchi and pickles.
If you want to get serious, she recommends a Brix meter, a type of refractometer device that measures the amount of nutrients, minerals and sugars in food.
“Bottom line, food is for life, to provide us with nutrients and to repair ourselves every day so that we can thrive and avoid sickness, both physical and mental,” says Dr. Veon. “Vibration comes back to how we are growing things—it’s all about eating clean food.”
Raw Kohlrabi “Ramen” Bowl
Chef Dawn Viola is a holistic health and nutrition advocate as well as the owner of This Honest Food, a teaching kitchen and retail store set to open in Clermont in early 2018. A longtime supporter of local food, Chef Dawn suggests adding a variety of local, fresh vegetables such as sprouts, carrots, greens, cabbage and corn to the broth to make this nutritious meal even more satisfying.
1 medium kohlrabi bulb, peeled
2 cups bone broth or vegetable stock
1 teaspoon freshly grated gingerroot
1 small garlic clove, peeled and minced
1/2 teaspoon sea salt
1/4 cup julienned kale or chard
1 medium radish, sliced thin
2 chanterelle mushrooms, sliced thin
1 hard cooked egg, peeled and sliced thin
1 green onion, sliced thin
1 tablespoon toasted sesame seeds
1. Using a spiralizer, process kohlrabi bulb into thin noodles, or slice into thin julienne strips; set aside.
2. In a small saucepan heat together broth, ginger, garlic and salt until just steaming. Remove from heat, transfer to a medium serving bowl.
3. Add kohlrabi noodles, kale, radish, and mushrooms. Top with egg, green onion, and toasted sesame seeds. Let stand 2 minutes, serve warm.