Superfood Girl

Peach Tarts & Spring Water Friends -- Episode #2

(Raw / Vegan Peach Tart Recipe coming -- please check back soon!!)  :-D

Spring Water is #1

I'm looking to buy more 5-gallon polycarbonate bottles for storing our water (for drinking), so naturally I do a search on the Internet for: Grants Pass water store...thinking I might find a water store somewhere in my area to get good quality polycarbonate bottles.  This didn't get me very far, so I put "Grants Pass" in quotes, for a similar search.  Apparently, I am THE Grants Pass water store, because Superfood Girl is the #1 link for this search; This doesn't do much for helping me find a water store, but makes me pretty stoked anyway for my blog being number 1 for something!

The reason I am so set on finding more 5 gallon jugs, is because we have been filling up our bottles at the river (as close as possible to the source, so as to avoid contamination).  This water is SO SO radically different than the good quality "filtered" water that we have been using for so long.  For a long time, I have been using Reverse Osmosis filtered water, because as far as filtered water goes, it's pretty much "top of the line."  I think some deep part of me has known that even R.O. (Reverse Osmosis) also isn't "ideal" water, and it isn't what my body really wants for hydration.

This has become increasingly apparent since we have been using living water...coming straight from the river, up in the mountains...not terribly far from where we live.  I know it's living, for a number of reasons...most importantly, it FEELS different.  Have you EVER ingested water that FELT as if it was really doing something for you, and you really were wanting to drink it...not because you were trying to fill yourself up with some quota of "drinking water" for the day?   I now understand what David Wolfe means when he talks about "oily" water...living, spring water has this quality of "heaviness", real density like it's actually performing some sort of vital function on the cells in our body; able to get in and DO something.  I took some AMAZING photos of what this water did in our freezer when we were freezing it into ice-cubes...it made all of these fantastically beautiful patterns of ice crystals; I have NEVER seen ice do this (at least not in a freezer, in ice-cube trays).

I have known for a few years now, of the power of giving different "energies" to water...based on Dr. Masaru Emoto's work, his book "The Hidden Messages in Water," and others.  Dr. Emoto's work has also been discussed in the movie "What the Bleep Do We Know!?" - his basic message is that water "takes on" the energy of whatever energy is put into it.  What kind of structure would water "take on" if it was taken on a beautiful journey...from it's distilled state of falling from clouds to the earth, traveling down waterways fully embracing sunlight, touching the rocks and earth, and through how many vortices?  I'm inspired to say how profound it must be, because I've felt it!

This is a photo of the ice cube tray in the freezer; notice the crystal formations on the shelf ABOVE the tray...now how did that happen?  I've never seen other water/ice do this "jumping" trick.  I'm inclined to do a non-living ice-making experiment, just to remind myself what the ice didn't do before we were getting Rogue river water (we've only been using it for about a month).  This water must be loved...it's jumping for joy!

My experience with this river water makes me really reflect on the whole idea of living water in our plant foods as well.  Most of us are aware of the power of living water through the use of fresh juice...and the profound effect that can have on the body; and it's potential for healing.  I know that plants have a beautiful "structure" all their own (some of which is invisible to us); what kind of journey has living plant water (juice) been through...maybe similar to the journey along the river, vortices and all?

Here is an great video of David Wolfe discussing the power and consciousness of Spring water, and it's fructogenic properties: