I would like to bring to light an ingredient that, for the most part, seems to still be overlooked by many: the karmic charge or psychic imprint that food brings to our body. The terminology can change to suit the spiritual beliefs of the audience; however, the concept stays the same: food can carry a positive or negative energy charge along with its physical components.

Today, most people who are able to have the choice of what they eat are also educated about basic nutritional choices. They have at least a primary education in the importance of consuming healthy fats, fiber, proteins, and the rainbow of vitamins, minerals, and amino acids that are the basic building blocks of our own bodies and therefore necessary to build and maintain them. Most people also have a working knowledge of the foods they need to consume in order to meet these daily nutritional requirements.

In addition to the current emphasis placed on nutrition, there is also a dawning awareness of the dangers of the negative tagalongs, or the stuff we need to keep out of our bodies that has become part of the “modern” diet. For health reasons, these tagalongs—like pesticides, parasites, pathogens, chemically-altered fats, refined ingredients and so forth—need to be avoided. The segment of the population lucky enough to have a choice in what they consume is now learning how to improve their own and their loved ones’ lives.

Therefore, I believe it is time to bring into open communication and common thought the positive and negative sides of our food. This is a conversation that each person needs to have with themselves and/or a trusted spiritual advisor. How to weigh and measure something like this is not quite standardized, nor should it ever be; however, I would like to suggest a place to start.

The seed seems an obvious place to begin when you want to know where your meal has been and what it may have been exposed to before it enters your body. So, as a start, ask yourself, “Where did my meal begin?” Was it in a greenhouse tended by a loving hand, in a field in the belly of a healthy animal following the natural cycle of life, or was the seed already altered before it ever had a chance to germinate? Was the small life fed clean water, wholesome nutrients and wild bird song or chemical stews and growth accelerators? Was that life allowed to develop as nature intended or raised artificially?

Let us now jump ahead to the harvest and follow the seed as it becomes a product. Consider the following questions: Is the product harvested by the same watchful eye that tended its growth or pulled by underpaid, struggling workers who are themselves suffering in a system that has demeaned and devalued their important work? Is the product treated with respect and love or irradiated to keep it “fresh” longer? Does the product have to travel to new and foreign lands or only ride to town to be handed over to a person who appreciates its vigor and health?

These are questions we aren’t necessarily accustomed to asking and that a USDA label surely won’t answer for us. However, as we aspire to continue to evolve, I believe we must learn to ask them.
I do not see the imprint our food carries as a simple equation of adding and subtracting, I see that the energy that flows out of our meals’ production has an effect. Where did the waste product go? Did it become compost to nourish next year’s crop? Was it utilized to its fullest potential or only the choice parts used and the rest wasted? How much energy was wasted in its preparation? Was half wasted because the social occasion called for much more than anyone would or could eat? Did the farmer who raised the food feel appreciated for their work? Was the person who prepared it fairly compensated for their role?

When we begin to look at the whole picture, including the negative conditions most of the food available in the mass market and the food service business, in particular, has been subjected to, we defiantly get a bleak image. But, take heart! I feel, and have been told by those whose sensitivities lead them to be psychic professionally, that this negative charge can be reversed by a variety of ways.

For starters, you can give thanks and thoughts to how grateful you are to have the food before you, regardless of the path it traveled to your plate. You can also be aware of the power of your choices: where you chose to shop and dine is a very real and powerful way to manifest your intention to create both good vibes in your meal and your world. Keep in mind, however, to never make yourself sick by worrying and focusing on the choices you were not able to make. Instead, focus on the choices that you do have power over and on giving thanks for what you have. Looks like all the grandmas that never allowed a meal to begin without someone giving a blessing were right all along. Here’s to your next meal!

SAUTÉED KALE (SERVES 2-4)

• Kale is one green that can be grown locally almost year round! This style of cooking it is how it’s done at Rosetta’s Kitchen, where the sautéed side dish is an all-time favorite.
• 2 bunches kale, washed and de-stemmed (look for local or grow your own)
• 1 tbs diced garlic (also an easy-to-grow vegetable)
• 2 tbs organic olive oil
• 1/2 cup julienned onions (another easy-to-grow vegetable that stores well)
• Braggs™ amino acids to taste (soy sauce or sea salt could be used as
  a substitute)
• Sautee´ the onions and garlic in the olive oil until the onions are soft and transparent. Add washed, de-stemmed kale to the pan and stir, adding a bit of water as needed to keep it moist and from sticking. Cover the pan and let steam for approximately 15 minutes until kale is soft and wilted. After the heat is turned off, add Braggs to taste. Serve with a grand smile and gratitude.

GRANNY’S GRAVY (SERVES 4-6)
This gravy recipe is the most requested recipe in the restaurant. People love it, and it makes everything from day old biscuits to mashed potatoes taste totally divine. It’s also a staple from my childhood, which I think adds to its warm, fuzzy vibe.

• 1/2 cup nutritional yeast
• 1/2 cup organic white flour (works with white spelt just the same)
• 1/4 cup organic olive oil
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• Soy sauce to taste
• When preparing Granny’s Gravy, don’t rush. This recipe is quick and easy, but each step needs to be done right or you’ll get either burnt flavor or lumps! Toast the nutritional yeast and flour together in a dry pan, stirring constantly so it doesn’t burn. Use your nose to know when it is done. Then, slowly mix in the olive oil to make a roux—it should have a bubbly smooth consistency. If it is too dry, add more oil. Slowly whisk in approximately a quart of pure water, depending on desired consistency. Add pepper, oregano and soy sauce to taste. Serve hot over starchy vegetables, grains, or bread (a great way to use stale bread!). Finally, give thanks.

Rosetta Star envisioned, manifested and now runs (with lots of help from her partner Jack) Rosetta’s Kitchen, a vegetarian and vegan eatery in downtown Asheville that keeps good vibes in their food by using organic, local and wholesome ingredients, recycling, composting, donating their used fryer oil to become fuel, treating employees like family, using compostable disposables, supporting local non-profits and generally being a fun place to eat. She spends her free time raising her three children, many companion animals, and preparing for her next great project: a grass-roots community learning center opening this fall. She can be reached at rosettastarshine@yahoo.com

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