Dear Beloved Ascending Human,

 

Often those in our program claim that they do not like to cook and are in a confused as to what to prepare for a mostly vegetarian diet, as most of their prior meals surrounded meat or flesh of one sort or another.  Earth hopes to provide for each an understanding that one can have healthy and tasty quick vegetarian meals without spending a load of time in the kitchen.  One also does not require a microwave for fast food.

 

Microwaves produce an energy flow when used that rips apart the ascending field.  Mila and Oa have purchased a toaster oven in its place, and use this to reheat leftovers or make toast.  This has sufficed to replace the microwave adequately in their experience.  Another solution is to purchase a pressure cooker.  Pressure cookers cook beans, rice and other vegetables in half the time.  Mila and Oa purchased a pressure cooker after finding a cookbook for vegetarians that was associated.  Their experiments have confirmed that it cuts the time for cooking organic beans or tomato sauce down enough that one need not purchase canned foods in their place any longer.

 

The problem with canning vs. drying in earth's estimation is that dried foods cease to age; canned foods continue to break down on the shelf leading to decayed food that one is consuming.  Ascension is about transcending decay and emerging into a regenerative cellular structure.  Decay can be equated with losing molecules; how much nutrition can the food you eat have if half or more of the molecules are missing due to the process of canning?  It if for this reason that we recommend cooking from scratch whenever possible.  We hope that this information is of use.

 

Mila and Oa love Chinese, Thai and Japanese foods.  In the islands, restaurants of this nature are inexpensive and plentiful; and so they have yet to really experiment with recipes from these cuisines at home.  Stay tuned and over time Oa will begin to experiment with other cuisines from around the world.

 

Namaste

Mila & Oa

The Earth Mother

 

 

 

Mexican Fast Foods

Rice and Beans or Cheese and Tortillas is an excellent source of whole protein for the vegetarian diet.  Rice and beans will have the affect of assisting one in grounding upon a bad ascension day.

BURRITO   4 Large Tortillas 1.5 Cup Cooked Pinto or Black Beans (organic canned or homemade). 1 Cup Shredded Jalapeno Cheese 1/2 Cup Sour Cream 1 Cup Shredded Lettuce 2 Tomatoes Cut Up 1/2 Cup or more of Salsa (homemade or organic canned) 1/2 Cup or more of Guacamole (or 1 fresh Avocado sliced)   (See Condiments for the salsa and guacamole recipes.)   HOMEMADE BEANS 2 Cups Dried Pinto Beans or Black Beans 4 Cups Water 2 Tablespoons Olive Oil 1 Teaspoon Vinegar Salt to Taste

Heat up the tortillas in the oven until warm to the touch.  Heat up the refried beans in a pan.  When hot, spread the beans inside the tortilla along with the cheese, sour cream, lettuce, tomatoes, salsa, and guacamole or avocado. Turn the ends and roll the burrito into itself.  Serve with a dollop of guacamole, sour cream and salsa on top. To make one's own homemade beans, non-pressure cooked style, soak the beans in water overnight.  Then cook in water with olive oil, vinegar and salt for 2 hours or more on the stove top until tender.  If using a pressure cooker, one need not soak the beans over night and it will take 45 minutes at high pressure to fully cook until they are tender.  If one soaks the beans overnight, this can be reduced to 15-20 minutes cooking time under pressure. Beans and rice make along with cheese and tortillas create a whole protein that is dense and grounding in nature.  This is useful if one is craving meat as a vegetarian.  Avocado, cheese and sour cream each provide fats useful to the crystalline structure.

QUESADILLAS   2 Large Tortillas Olive Oil for frying 1 Cup Shredded Jalapeno Cheese 1 Tomato Cut Up Sour Cream Salsa (homemade or organic canned) Guacamole (or 1 fresh Avocado sliced) See Condiments for the recipes.   HOMEMADE TORTILLAS 1/2 Cup Masa (corn flour) 1/2 Cup Unbleached Flour 1/2 Cup Water   Cheese and tortillas create a complete protein useful in a vegetarian diet.  Tomatoes provide vitamin C.  Sour Cream and Guacamole provide fats useful to the crystalline form.  The spice in salsa will assist the kundahlini in moving and help "heat one up" for ascension.

Heat a skillet on high placing a little olive oil in the bottom.  Place one tortilla at a time in the skillet.  Add half the cheese upon one side only along with some fresh tomatoes.  As the bottom of the tortilla browns enough, bend it in half over the cheese, pressing down into the skillet with the spatula.  As the cheese melts enough, remove and cut the quesadilla into four triangles.  Arrange upon a plate in a circle.  Serve with a dollop of sour cream, guacamole and salsa in the middle. For homemade tortillas, mix all ingredients by hand.  Roll into four balls.  Press each ball out on a floured board into a sphere with a rolling pin, or by hand, or with a tortilla press.  Heat up an un-oiled skillet and quickly cook each side before using.

 

Squash and Pumpkin

Squash is one of the more delicious discoveries that Mila and Oa made in transitioning to a vegetarian diet.  Squash is earth's fast food that does not require any preparation other than baking and eating, and is high in vitamins and trace minerals.

ROASTED SPAGHETTI OR ACORN SQUASH     1 Large Organic Spaghetti Squash, Acorn Squash or Butternut Squash Butter Parmesan Cheese Salt and Pepper to taste Marinara (optional)   (see Condiments for homemade marinara recipe)	Place the squash whole upon a baking pan.  Roast in the oven at 400 degrees for 30 to 45 minutes depending upon size and until tender.  Allow to cool slightly.  Cut length wise and remove seeds.  Serve in it's own shell.  Top with butter, marinara (optional) and parmesan cheese. Spaghetti squash will flake into sections that resemble spaghetti, hence the name.  Squash skin can also be eaten and is delicious along with loaded with added nutrients such as trace minerals.  Squash is high in vitamins A and D along with beta-carotene.
ROASTED PUMPKIN   1 Medium Organic Pumpkin Butter Sage, Thyme (or herbs of choice) Parmesan cheese   Pumpkin is high in vitamins A and Beta-Carotene.  Butter is high in cholesterol which supports the ascending crystalline structure.	Roast the pumpkin in the oven at 400 degrees until soft (about 30-40 minutes or more depending upon size).  Allow to cool.  Remove the top taking out the seeds from the middle.  Scoop out the cooked  pumpkin and place into a bowl.  Top with butter, and sprinkle with some sage, thyme, salt and pepper.  Add a side salad and bread for a nice meal. ROASTED  PUMPKIN SEEDS: Take the remaining seeds and wash thoroughly.  Place them upon a baking pan and drizzle with olive oil and salt.  Roast in the oven at 400 degrees for 15-20 minutes.  Pumpkin seeds are high in vitamin A and can be eaten as a snack, or sprinkled upon one's salad.
STUFFED  ACORN SQUASH Serves 2     2 Small to Medium Organic Acorn Squash 1 Cup Cooked Rice (Jasmine or Brown) 4 Tablespoons Butter 1/2 Cup Dried Cranberries (or Raisins) 1/2 Cup Pine Nuts (or chopped walnuts, pecans or macadamia nuts) Tarragon (or other dried herbs of choice) Salt and Pepper to Taste	Roast the two squash whole upon a baking sheet for 25-20 minutes until baked enough to cut but still firm.  Cool slightly.  Cut open the top and scoop out the seeds. Melt the butter in a skillet.  Add the cooked rice, cranberries, pine nuts, tarragon and salt and pepper.  Stuff each cavity of the squash with 1/2 of the rice mixture.  Cover each with the top of the squash.  Return to the oven and bake for another 15 minutes until tender and serve.

 

Italian Fast Foods

Pasta and cream or cheese also creates a nice whole protein for vegetarians.  Pasta is also a nice soft food that can assist in balancing the digestive system. 

FETTUCCINE ALFREDO   1 Package Fettuccine Noodles (or 1 recipe  homemade pasta - see "breads and pasta" for details)   4 Tablespoons Butter 2 Cups Half and Half 2 Tablespoons White Wine 3/4 Cup Parmesan Cheese 2 Tablespoons Corn Starch Salt and Pepper to Taste Dash Nutmeg Parsley or fresh basil for garnish   FOR MUSHROOM ALFREDO 1 Pound Mushrooms Sliced 2 Tablespoons Olive Oil Salt and Pepper to taste   Pasta has a soothing affect on the intestines.  The milk and cheese combined with the pasta  allows this dish to be a complete protein supportive of a vegetarian diet.	Bring a large kettle of water to boil. Cook the pasta until it is firm but not overcooked.  Note that fresh pasta or homemade pasta cooks in a matter of minutes. In a sauce pan melt the butter.  Add the corn starch to the half and half stirring until dissolved.  Pour the half and half into the sauce pan turning up the heat, but not boiling.  Continue to stir the mixture until it becomes a thick sauce.  Add the parmesan cheese while continuing to stir until it melts.  Add the salt, pepper and nutmeg to taste.  Put over the pasta and serve immediately. For the mushroom Alf redo, in a separate skillet, sauté the mushrooms in the olive oil until cooked.  Add the salt and Pepper.  Place the mushrooms upon the pasta and then add the Alfredo sauce.  Garnish with parsley or basil and serve.  Add a salad and bread for a nice meal.
PASTA WITH PEPPERS AND LEMON BUTTER CAPER SAUCE   1 Package Pasta of Choice (or 1 recipe  homemade pasta - see "breads and pasta" for details)   4 Tablespoons Butter 1/2 Cup White Wine 2 Cloves Roasted Garlic 2 Tablespoons Capers 1 Red Pepper 1 Yellow Pepper 10 Mushrooms Juice of 1/2 Lemon Salt and Pepper to Taste Parmesan Cheese Parsley to Garnish	Bring a large kettle of water to boil. Cook the pasta until it is firm but not overcooked.  Note that fresh pasta or homemade pasta cooks in a matter of minutes. In a skillet, melt the butter.  Add the roasted garlic and capers.   Wash and slice the mushrooms and add them to the skillet.  Slice the peppers and put these in last so that they are not overcooked and retain their crispness. Add the wine, lemon juice, salt and pepper and simmer for a short time before serving upon the pasta.  Sprinkle with parmesan cheese and garnish with parsley. Serve with bread and a salad for a nice meal. Pasta has a soothing affect on the intestines.  Capers and garlic are good sour-bitter herbs that are useful in cleansing the blood.  The peppers and lemon juice provide vitamin C, and the butter cholesterol to support the crystalline form.  The cheese combined with the pasta  allows this dish to be a complete protein supportive of a vegetarian diet.
PASTA WITH GARLIC, OLIVE OIL, BASIL AND FRESH TOMATOES   1 Package Pasta of Choice (or 1 recipe  homemade pasta - see "breads and pasta" for details)   Olive Oil 6 Cloves Roasted Garlic 1/2 Cup Chopped Fresh Basil 2 Fresh Tomatoes, Diced Parmesan Cheese grated Parsley for Garnish	Bring a large kettle of water to boil. Cook the pasta until it is firm but not overcooked.  Note that fresh pasta or homemade pasta cooks in a matter of minutes. In a skillet, heat the olive oil.  Add the roasted garlic and simmer until it breaks apart.  Add the pasta, chopped basil and diced tomatoes.  Quickly stir until warm and the basil has wilted and serve.  Sprinkle with parmesan cheese and garnish with parsley. Pasta is soothing to the intestinal tract.  Garlic and basil are bitter herbs that are good blood cleansers.  Tomatoes provide vitamin C and fruit acid for regeneration in ascension.  The cheese and pasta make a complete protein  for a vegetarian diet.
POLENTA  WITH BUTTER AND CHEESE   1 Cup Polenta (course corn meal) 3 Cups Water 4 Tablespoons Butter Salt and Pepper to Taste Parmesan Cheese Marinara (optional)   (see Condiments for homemade marinara recipe)	In a sauce pan, heat the water to a boil.  Add the polenta, butter, salt and pepper.  Cook until the polenta is a nice creamy texture (about 10 minutes).  Serve in a bowl topped with butter, parmesan cheese or marinara.  Add bread and a salad for a nice meal. Polenta is a sometimes forgotten quick meal that is warm and nutritious and easy to prepare.  Polenta is also a good gentle intestinal cleanser, much like oatmeal.
FRIED POLENTA BREAD  WITH GOAT CHEESE   1 Cup Polenta 2 Cups Water Salt and Pepper to Taste Olive Oil for frying 4 Ounces Goat Cheese Goat cheese is very soothing to an upset intestinal tract.  Goat cheese like yogurt has many enzymes and bacteria helpful to digestion.  The fat in goat cheese is half the size of cows milk, and therefore easier to digest.	Place the dried polenta in a rectangular glass baking dish.  Sprinkle with salt and pepper. Cover with water.  Bake at 350 degrees for 30 minutes until firm.  Cool and slice into squares. In a skillet, heat up some olive oil.  Sandwich the goat cheese between the squares of polenta.  Place the squares of polenta with the goat cheese in the middle into the skillet and fry each side until slightly brown.  Serve as a side dish to pasta or as a meal by itself with a salad.
QUICK LASAGNA FOR ONE OR TWO     1 Package Dry Lasagna Noodles 8 Ounces of Ricotta Cheese 1 Egg 2 Tablespoons Basil Pesto (or dried Italian herbs) - see "Condiments" for the recipe for pesto 1 Cup Tomato Sauce 2 Tablespoons Red Wine 1 Teaspoon honey or brown sugar 1 Tablespoon Chili Powder Salt to taste 1/2 Cup Grated Parmesan Cheese 4 Ounces of Mozzarella Cheese, Grated   Pasta is soothing to the intestinal tract.  Tomato sauce provides vitamin A and C along with acids useful in the transmutation to the crystalline form. The egg and cheese allows this dish to have a complete protein to support a vegetarian diet and offers cholesterol to support the regeneration of the crystalline form.	Mix the Ricotta Cheese, Egg and Basil Pesto and 1/2 the parmesan cheese in a mixing bowl.  If you are using canned tomato sauce, add the red wine, sugar, 1/2 of the remaining parmesan cheese, chili powder and salt to the sauce.  In a loaf pan, place a little oil in the bottom.  Add one dry lasagna noodle.  Layer the ricotta mixture on top of the first noodle.  Add another noodle on top and then some sauce; then another noodle and some more ricotta mixture, another noodle and then 1/2 of the grated mozzarella cheese.  Then another noodle, ricotta, noodle, sauce, noodle and so on until complete.  Top with the remaining mozzarella cheese.  Bake uncovered for 45 minutes until brown on top.  Note:  The sauce will be absorbed by the dry noodles allowing you a firm lasagna that nicely holds together.

 

Other Recipes

Almond Rice   1 Cup Brown Rice 2 1/2 Cups Milk 4 Tablespoons Butter Salt to taste 1/2 Cup Sliced Almonds	Heat the Milk in a sauce pan to a near boil.  Add the rice, butter and salt along with Almonds.  Bring down the heat and simmer for 45 minutes or until tender. Brown rice is high in B vitamins and is a good intestinal cleanser. Butter is useful as they supply cholesterol for the ascending crystalline structure.  The milk and almonds allow this dish to become a good source of protein for a vegetarian diet.
Coconut Raisin Cous Cous with Fried Plantains   1 Cup Cous Cous 3 Cups Water 4 tablespoons Butter 1/4 Cup Raisins or Currents 1/4 Cup Shredded Coconut (unsweatened)   1 Ripe Plantain (Cooking Banana) Olive Oil for pan frying Salt to taste	Heat the water in a sauce pan to a boil. Add the cous cous, butter, currents and coconut.  Cook for 8 to 10 minutes until done.  Fluff with a fork before serving. Peel and slice the Plantain.  In a frying pan, heat the oil and fry the slices of plantain until brown upon each side. Add a little salt and serve. Cous Cous is a form of pasta that has been dried in the shape of rice.  Cous cous will therefore have a soothing affect upon the digestive tract.  Bananas are a good source of potassium for an ascending body.  Fried bananas enhances vitamins A and D in the cooking. Coconut is another good source of cholesterol to support the crystalline structure.
Potato Bake   2 Medium Yellow Potatoes 1 Sweet White Onion 1 Large Granny Smith Apple 1 1/2 Cup Half and Half or Whole Milk Salt and Pepper Nutmeg 1 Cup Parmesan Cheese	Peel the apple and potatoes. Cut the potatoes, onions and apples into slices.  In a glass baking dish or casserole dish, layer the potatoes, onions and apples on top of one another.  Pour the half and half on top.  Sprinkle with salt and pepper and nutmeg.  Cover with the parmesan cheese.  Bake for 45 minutes at 350 degrees until brown on top. Potatoes are a soothing food to the stomach and intestinal tract.  Cooked onions and apples are a good intestinal cleanser.  Milk and cheese provide cholesterol for the ascending crystalline structure and combined with the potatoes, make a whole protein.

Community    Oa's Kitchen    Diet for Ascension   Appetizers   Breads and Pasta   Condiments   Drinks  

Soups and Salads   Quick Meals   Main Courses   Desserts  Complete Meals  Holiday Feasts   Holiday Feasts II   Cooking with Greens

Copyright 2004 Thomas Weber All Rights Reserved