The Energy of Food

In my experience I found food to resonate with certain emotions or actions.  Below is a list I compiled.  If you are eating with intention, eating for healing purposes, or just curious… try eating a food below and see if you agree with my assessment.

Food Description
Apples Surprise
Beans – all Despair
Beef Contemplation
Beets Humble
Broccoli Expansive
Brusselsprout Mysterious
Butter – all Love
Cabbage Lonliness
Carrots Happy
Celery Clarity
Cherry – Dark Death/Chaos/Yin
Cherry – Light Life/Order/Yang
Chocolate Yearning
Chocolate – Dark w/Carmel Orgasm
Cocoa Satisfaction
Dill Softness
Eggs Renewal
Fish – dark Truthfulness at rest
Fish – white Truthfulness in motion
Ginko Tea Qi (energy) for Chakras 4 and higher
Gliadin Frightened
Gluten Fear
Grapes – dark Passionate stillness
Grapes – light Passion in motion
Italian parsley Clean
Kale Firm
Kumkwat Cheerful
Lemon Denial
Lentils all Insulting
Lettuce Heavenly/The Dao
Molasses – Blackstrap Piqued
Molasses – regular Mildly interesting
Olive Oil luscious
Onion Strict
Pineapple Interesting
Pork Wisdom
Potato – red Sex with sensuality / Yin Energy
Potato – white Sex w/out love / Yang energy
Potato – white w/skin Balanced Sex/Kundalini energy/Yin&Yang energy
Potato red w/skin Sex w/love
Rice Joy
Salt Tonify
Sauerkraut Togetherness
Strawberry Satisfaction
Sugar – refined Mind-blowing
Sugar – whole Intriguing
Tree sap Life
Whole Wheat Afraid
Wine – dark Bitterness
Wine – light Overjoyed
Yams Love

Beans in a Rice Cooker?!

    This is absolutely the best kept secret about beans!  Cooking beans in a rice cooker is faster, easier and more delicious than cooking them in a pan (or getting them from a can).  

    Since beans are one of the 5 foods I can eat right now and cost $1.70 a can I was trying to find a way to lower that cost.   Not to mention the salt, preservatives, and all that metal that needs to be recycled when you consume 3 cans a day!  Dry beans cost about $1.70 per pound dry – or about 3 cans worth!  I tried cooking via the stove and the beans kept turning out dry inside.  This method makes pinto and reds firm on the outside and creamy on the inside.  White and navy get a bit destroyed – and almost tastes like soup! 

    How to Cook them:  

                1. Follow pre-soak directions on the package.

                2. Caution! – some beans give off poisonous gases/substances that can make you sick, if they are not properly pre-soaked (ie. boiled for at least 10minutes).  Red and kidney beans are two examples.  Slow cooking these beans has lead to food poisoning.

                3. Rinse and place in rice cooker, cover with water (less than 1" past the bean level), press cook.

                4. When done, cover again with water and press cook a second time.

                5. Rinse, drain, and eat your perfectly cooked beans.

                6. Tip – I make so many at once that I put some in the freezer.

For Best Results:  

– Use small beans (white, navy, pinto, red, etc.).  

– Adding too much water will cause a lot of excess to spill out of the rice cooker during cooking – that can be a mess.  

– Put a few wash clothes around to catch the excess water your first few trys.  

– I have cooked up to 6 cups of beans in my 8 cup rice cooker.

– I pre-soak overnight in the rice cooker too.


Banana Bread/Muffins

I just found Bob's Red Mill 100% Bean Flour at my local grocery store!  I have not been able to eat a bread-like product for over 3 years.  But I immediately adapted my Banana bread recipe and I'm in heaven!  My kids even like the results, so it must be good to a normal palate as well.  We all like the Carob addition but you can just leave it out if you don't want the chocolate-like flavor.  Give them a try – they are quick to cook – b/c nothing really needs to 'cook'.  And since there are no raw eggs, everyone can eat the batter without fear of getting sick.     The middle part of my 4" round did not get done all the way so it's very thick and rich and decadent – very heavenly.


"Chocolate" Banana Bread/Muffins                                by Amy Buckley

(No wheat, no gluten, no egg, no dairy, no corn, no rice, no soy, no potato, no chocolate, no sugar)

If using Carob and/or Coconut oil, melt them first.

I put the Carob in the applesauce and heat it and then stir it.

Note:  T = Tablespoon   t = teaspoon


1. Cream together the following in mixing bowl:

1/2 Cup Agave 

1/4 Cup Applesauce

1/4 Cup Coconut oil

 4 T Carob Powder 


 2. Add the following and mix all together until smooth:

2 Brown skinned bananas, mashed with a fork & mixed to soup consistency

2 t  Baking Soda

1 t  Vanilla

2 Cups Garbanzo and Fava Bean Flour

1.5 T Chia seeds pre-soaked in 4.5 T Water (egg substitute)

1 t  Ground Cinnamon


Grease pan w/coconut oil (even non-stick pan)

Bake @ 350 F

Makes 24 mini-muffins(pictured):  10 minutes

And one 4" round:  15 minutes

Other sizes I have not tried yet.  They 'cook' fast!