Delicious Conscious Eating & Living
Marlise: You’re shifting the molecular structure of the food through the appreciation, through the vibration that you are.
Donna Collins: To me, that’s what conscious eating is. Part of the process of conscious eating goes all the way back to how it’s being grown. But sometimes we’re getting products that we have had no connection to whatsoever. By saying grace, you actually are correcting the negative vibrations.
Marlise: You’re shifting them. You’re moving it into a higher vibration through you. And you can do that through the blessings you offer it. Let’s talk about the differences between cooking food or preparing raw food. Do you have a preference?
Donna Collins: We love raw cooking. Raw food is so wonderful because it takes a very small amount of nutrient-dense food to fill you up. In the course of a normal day I like everybody to have at least one meal that’s completely raw. That’s a very good way to introduce the process. Have at least a third of your meals be raw. So having a salad is how we normally eat.
Marlise: I like that. That’s a simple way to approach it. You can certainly have one salad a day.
Donna Collins: You have to watch out for the dressings. You want raw olive oil. Using aged balsamic vinegar or Bragg’s apple cider, you’re getting lots of nutrients. And then you put all the happiness into it too, and it makes it better. You don’t have to have things that are void of flavor.
