Dear Beloved Ascending Human,

 

Some holidays when we have been alone, we have created a series of delicious appetizers and feasted off of them for a few days thereafter.  This was a nice way to take the time to celebrate our own ascension at the end of any given busy year.  Occasionally we have entertained those in our program with a home cooked feast.  Appetizers are nice to serve to visit over before dinner is served.

 

Namaste

Mila & Oa

 

 

 

Eggs

Eggs are a good source of cholesterol and protein for an ascending diet

DEVILED EGGS   12 Hard Boiled Eggs 1 Tablespoon Dijon Mustard 1 cup Homemade Mayonnaise (or organic Mayonnaise) 1 Tablespoon Fresh Lemon Juice Salt to taste

Peel and slice each egg lengthwise in half.  Scoop out the yolks.  Place the yolks along with all ingredients into a food processor or blender and blend until a nice paste is created.  Gently refill each egg white half with the yolk mixture.  If one is adventurous, one may use a frosting bag and tip to allow the filling to hold a beautiful shape.

 

Cheese and Nuts

Nuts are a good source of fat for the nervous system and protein for the ascending diet.  Cheese is an excellent source of calcium along with cholesterol for the crystalline form.

NUT AND CHEESE BALL   8 ounces Cream Cheese 8 ounces Cheddar Cheese grated 2 Tablespoons Red Wine 1/2 cup chopped Walnuts or Pecans or Macadamia Nuts 1/2 cup chopped fresh parsley

Put the cream cheese, cheddar cheese and red wine in a food processor and blend until creamy.  Roll by hand into a ball or log.  Mix the chopped nuts and parsley.  Roll the outside of the ball or log of cheese with the nut and parsley mix.  Serve with crackers and sliced vegetables such as radishes, carrots, celery and cherry tomatoes, or other condiments such as pickles, olives and pickled onions.

 

Greek Delights

When in Greece, we came to love Greek Food.  Hummus is a good source of protein and Tzatziki is filled with yogurt cheese and good for the digestive tract.  Salt is also necessary to the ascending biochemistry, so do not be frightened of adding more salt to one's food.

Hummus   1 1/2 Cups Cooked Garbanzo Beans (or organic canned) 2 Tablespoons Olive Oil 1 Tablespoon Fresh Lemon Juice 4 Cloves Roasted Garlic 1 Tablespoon Salt (or more to taste) 1/4 Cup Fresh Chopped Parsley

Place all  ingredients into a food processor and process until smooth and creamy, adding a little more oil if necessary.  Serve by creating a dip in the center and adding more olive oil (traditional in Greece.)  Sprinkle with the chopped parsley.  Serve with Pita Bread or Crackers

Tzatziki   1 1/2 Cups Yogurt Cheese  (see condiments section for yogurt cheese recipe) 1 Medium Tomato 1 Small Cucumber 1 Tablespoon Fresh Lemon Juice 2 Cloves Roasted Garlic 1 Tablespoon Salt or more to taste

Deseed and cut the tomato into tiny pieces.  Deseed the cucumber and cut into tiny squares.  Add yogurt cheese, lemon juice and salt.  Mash and add the roasted garlic.  Blend with a spoon until smooth.  Serve with Pita Bread and Crackers. Note:  If you have not the time to make your own yogurt cheese, you can purchase a quart of whole milk yogurt and place it in a cheese-cloth lined sieve over a pan, covered with a cloth overnight in the refrigerator.  In the morning you will have a thick enough yogurt cheese for this recipe.

Pesto Delights

Cream Cheese is an excellent form of cheese that is easier to digest.  Pesto filled with bitter herbs that are good blood cleansers.

TWO PESTO TORTE   2 8-ounce packages of Cream Cheese 3 Tablespoons or more of  Basil Pesto 3 Tablespoons or more of Sun Dried Tomato Pesto (see Condiments for pesto recipes)

Cut the two rectangles of Cream Cheese in Half.  Cover the top two halves of the cream cheese with Sun Dried Tomato Pesto.  Cover the other two halves with the Basil Pesto. Now place the pesto covered cream cheese on top of one of the sun dried tomato cream cheese squares.  Then place the other sun dried tomato cream cheese square on top of the second basil pesto covered cream cheese square.  Arrange next to each other on a plate surrounded by crackers and fresh cut veggies.

 

Mexican Delights

 

Avocado is an excellent source of vitamin A and E along with fats that are useful to the crystalline nervous system.  Peppers are spicy and cause the kundahlini to flow which supports ascension.

 

Guacamole   2 to 3 ripe Avocados 1 medium Tomato 1 small sweet Onion 1 Tablespoon Fresh Lime Juice (Lemon Juice o.k.) 1 Tablespoon Chipotle Chili Powder or more to taste (regular chili powder o.k.) 1 Tablespoon salt or more to taste Sour Cream to garnish

Peel the avocados and place into a mixing bowl, mashing them with a fork or potato masher.  Dice the tomato and sweet onion into tiny pieces.  Mix the tomato and onion with the avocado.  Add the lime juice, chipotle chili power and salt and mix.  Transfer into a serving bowl and dollop a spoon full of sour cream on top. Serve with tortilla chips or crackers. We have learned to appreciate chipotle chili powder which has a lovely smoky taste.  The chilies are smoked and then dried or canned.  One will find these in the Mexican section of one's grocery store or deli.

Pineapple Salsa   1 quarter of a fresh Pineapple 2 large tomatoes 1 small sweet onion 1 chipotle chili pepper (from a can) or 1 Tablespoon dried Chipotle Chili powder or more to taste 1 Tablespoon salt or more to taste 1 Tablespoon fresh lemon juice Fresh Cilantro to garnish

For a nice salsa, cut the pineapple, tomatoes and onions into small pieces.  Mix together with the rest of the ingredients. You can also blend the ingredients in the blender for a smooth salsa instead of a chunky one.  Garnish with fresh cilantro and sour cream.  Serve with tortilla chips.

 

Spinach

Spinach is a good form of iron and fiber, Mayonnaise a good source of fats that support the nervous system in ascension, and onions are a good intestinal cleanser.

SPINACH DIP   8 ounces Cream Cheese or Yogurt Cheese 3/4 Cup Homemade Mayonnaise (or organic store bought) 1 Green Onion 2 Cups Fresh Steamed Spinach (1/2 pound uncooked) 1/2 Cup Jicama chopped (or water chestnuts) 3/4 Cups Parsley 1 Tablespoon Fresh Lemon Juice 1 Teaspoon Salt or more to taste 2 Round Loafs of French Bread Parsley for garnish

Steam the fresh Spinach for five minutes in a pan with a small amount of water in the bottom.  Remove spinach and squeeze out excessive water by wrapping it into a towel until dry.  Cut up the onion, jicama and parsley into pieces and place them into into a food processor and blend until chopped.  Add the steamed spinach, cream cheese and mayonnaise along with the lemon juice and salt.  Blend until smooth.  Cut the top off one of the round French bread loafs.  Hollow out the center of this loaf using your hands.  Fill the center of the loaf with the spinach dip.  Cut up the top and the other loaf into small squares of bread suitable for dipping into the spinach dip.  Arrange the dip in the center of a platter surrounded with the squares of bread.  Garnish with parsley.

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