Pdf of Soups, Salads and Starters

 

Dear Beloved Ascending Human,

 

Soups warm the spirit upon a cold winters night.  Even in Hawaii, there are those stormy days that a good soup tastes so nice.  Salads and raw foods are also important to ascension as they provide the necessary enzymes to transmute to the crystalline form as well as digest one's food; and bulk to cleanse the intestine.  A salad a day will make ascension easier in Earth's opinion.  Roasted or cooked vegetables are a good source of vitamins that only emerge as the food is heated. 

 

We do not advise a "raw food" only diet for ascension.  Raw foods are often hard to digest if it is the only food source offered to the body, and then one does not receive enough of the needed nutrients to foster ascension.  Cooked foods are gentler upon the digestive system.   Many uncooked vegetables are difficult to break down, even with ascending digestive enzymes.  Therefore eating a well balanced diet of about 1/3 raw and 2/3rds cooked foods is what earth recommends for ascending initiates.

 

The body will also tell you when it is unhappy with what you are eating.  Too much flatulence may be a sign of too much raw food; or the result of too many beans or tofu.  As you eat pasta or potatoes with such symptoms, it will soothe the digestive tract enough to recover.  Too many enzymes from raw food may begin to digest the stomach or small intestines; this is why one may suffer from distress following a meal or many meals of raw foods.  The pasta and potatoes in turn will sweep through absorbing the excessive enzymes, allowing one to come to balance and recover.  We hope that this information is of use. unto each reading of our materials.

 

Namaste

Mila & Oa

The Earth Mother

 

 

 

Salads

Salads provide enzymes, life force and bulk to one's ascending diet.

Avocado Caesar Salad   1 Small Head Lettuce Greens (Romaine or Red Leaf) 1 Ripe Avocado 1 Hard Boiled Egg 1/2 Cup Parmesan Cheese Creamy Caesar Dressing (see condiments for recipe)   HOMEMADE CROUTONS 2 Slices of French Bread 2 or more Tablespoons Olive Oil Salt Italian Herbs	Cut the French Bread into Squares.  Place flat upon a baking sheet.  Drizzle with olive oil and sprinkle with salt and Italian herbs.  Bake at 400 degrees to 10 minutes until crisp. Tear the lettuce by hand placing into a large bowl.  Cut the avocado into slices and arrange on top.  Mash the hard boiled egg and sprinkle upon the avocado.  Top with parmesan cheese and croutons.  Add the dressing as you are ready to serve. Avocado is a rich source of oil for the ascending nervous system.  Egg and cheese is a good source of cholesterol to support the crystalline form.  Served with a side of garlic bread, the Caesar Salad can be a rich meal in and of itself.
PEAR, GORGONZOLA AND PECAN SALAD Serves 4   1 Cup Salad Greens (butter or red lettuce) 1 Cup Arugala 1 Ripe Pear 2 Ounces Gorgonzola Cheese 1/2 Cup Pecans 10 Cherry Tomatoes 1/4 Cup Dried Cranberries (or Organic Currents or Raisins)   DRESSING We recommend the Raspberry Vinaigrette or Citrus Balsamic dressing with this salad.  See Condiments for the recipes.	Tear the salad greens by hand along with the Arugala and place in a large bowl or upon four salad plates.  Slice the pear into sections and arrange on top of the greens.  Cut the gorgonzola and sprinkle on top of the pears.  Cut the cherry tomatoes in half and arrange around the edges of the bowl or upon each plate.  Finish by sprinkling the dried cranberries on top. Arugala has a nutty and spicy quality and is a good bitter for cleansing the blood.  Gorgonzola cheese contains bacteria that ascending humans need in small amounts each month.
KIWI ORANGE WALNUT SALAD Serves 4   2 Cups Salad Greens (butter or red lettuce) 1/3 Cup Endive or other bitters 1 Large Orange 1 Ripe Kiwis 1/2 Cup Walnuts 1 Small Cucumber 1/4 Cup Dried Currents or Raisins 1/2 Cup Grated Mozzarella Cheese (or other cheese of preference) Fresh Basil to garnish   DRESSING We recommend the Raspberry Vinaigrette or Citrus Balsamic or Sesame Vinaigrette dressing with this salad.  See Condiments for the recipes.	Tear the salad greens by hand along with the endive or other bitters and place in a bowl or upon four salad plates.  Cut the orange into slices, removing the skin from the edges and arrange on top of the greens.  Cut and peel the Kiwis also in slices arrange on top of the oranges.  Cut the cucumbers in thin slices and arrange around the edges of the bowl or upon each plate.  Finish by sprinkling the raisins and grated mozzarella on top and garnishing with fresh basil. Basil, endive and other bitter herbs are good blood cleansers.  The ascending body will also crave vinegar on a regular basis; the vinegar assists in emulsifying fats so that they can be restructured to the proper crystalline form in ascension.  This is why a salad a day is a good choice to support ascension.
GREEK SALAD   1 Cup Salad Greens 1 Large Tomato 1 Large Cucumber 1 Cup Feta Cheese 1 Small Red Onion 20 Greek Olives   ON THE TABLE: Good Olive Oil Vinegar of Choice Salt and Pepper	Tear the salad greens and place in a large bowl or four small bowls.  Dice the tomato and sprinkle on top of the greens.  Cut the cucumbers into slices and arrange around the tomatoes. Add the feta cheese in cubes. Cut the red onion into fine slices and garnish with it on top along with the olives. Have each add the oil, vinegar and salt and pepper to their own salad at the time of dining. While in Greece, Mila and Oa ate an enormous number of Greek salads in different restaurants and resorts. Each was different than the other, and each equally delicious.  The key to a good Greek Salad is adding the oil, vinegar and salt and pepper just before eating, which allows everything to be fresh and crisp to the taste.
COLE SLAW 1 Cup Shredded Red Cabbage 1 Cup Shredded Green Cabbage 1 Cup Jicama Shredded (carrots are another option) 1 Cup Mayonnaise 3 Tablespoons Seasoned Rice Vinegar 1 Tablespoon Salt 1 Tablespoon Sugar	The key to easy Cole Slaw is to use the food processor to grate the cabbage and jicama or carrots.  The smaller pieces created by the processor need less chewing and then are easier to digest.  Then one can quickly mix the mayonnaise, seasoned rice vinegar, salt and sugar creating a delicious accoutrement to any meal. Cabbage is an excellent colon cleanser.  Mila and Oa find Cole slaw their salad of choice two to three times per week to assist the bowels in proper function.

 

SOUPS

Soups of roasted vegetables, butter and cream are excellent sources of trace vitamins that only appear as the vegetables are heated.  The butter and cream allows for a rich taste often missing in the current "fat free thinking" of many chefs, and is not only delicious, but supports the crystalline form by providing the cholesterol needed for regeneration.

CARROT GINGER SOUP Serves 4     16 Carrots 1 Tablespoon Olive Oil 4 Slices Fresh Ginger Root 2 Cups Milk or half and half 4 Tablespoons Butter Salt and Pepper to taste	Place carrots in a baking pan.  Drizzle with olive oil and roast at 400 degrees for 30 minutes until soft.  Allow the carrots to cool slightly. Melt the butter in a sauce pan.  Place the ginger slices in the the butter allowing them to diffuse their flavor.  Place the carrots and ginger along with one cup of milk or half and half in the blender or food processor and blend until smooth.  Add the mixture to the sauce pan along with the remaining milk or half and half and heat.  Add salt and pepper to taste and serve. Carrots much like squash are high in beta carotene, but only when roasted or cooked and not raw.  Raw carrots are high in vitamin A.
BUTTERNUT SQUASH OR PUMPKIN SOUP OR SAUCE Serves 4   1 Large Butternut Squash or 2 Acorn Squash or 1 medium Pumpkin 4 Tablespoons Butter 2 Cups Milk or Half and Half Salt and Pepper to taste     ROASTED SQUASH OR PUMPKIN SEEDS: Squash or pumpkin is much easier to cut after it has been cooked.  One can also still save the seeds for roasting later.  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 and squash seeds are high in vitamin A and can be eaten as a snack, or sprinkled upon one's salad.	Roast the squash or pumpkin in the oven at 400 degrees until soft (about 30-40 minutes or more depending upon size).  Allow to cool.  Cut the squash lengthwise and remove the seeds.  If you are roasting a pumpkin instead of a squash, you will remove the top taking out the seeds from the middle.  Scoop out the cooked squash or pumpkin and place into a blender or food processor.  Add 1 cup of milk or half and half and puree until smooth.  Heat the butter and remaining milk in a pan, adding the pureed squash.  Add salt and pepper to taste. Squash and pumpkin are high in beta carotene and vitamin A and D.  The butter and milk provide cholesterol for the crystalline form.  If one objects to homogenized milk or has digestive difficulties with this, try half and half or cream instead which is easier to digest in Mila's experience. It also tastes better!  We also recommend organic milk to avoid the additives that have become so prevalent in milk and milk products. This recipe can also be used as a pasta sauce.  While in Australia, Mila and Oa experienced many restaurants serving squash based sauce over cheese or mushroom ravioli.  Yum!
CORN POTATO CHOWDER Serves 4     3 Large Yellow Potatoes (or six medium red potatoes) 2 Ears Corn 1 Fresh Anaheim Chili Pepper 1 Large Yellow Onion 2 Cups Milk or Half and Half 4 Tablespoons Butter Salt and Pepper to Taste	Melt the butter in a stock pan.  Dice the onion and  sauté until they are translucent in color.  Dice the potatoes into small squares and add to the onions in the stock pan.  Cut the corn from the cob and add to the mixture. Cut the chili in half and remove the seeds.  Dice into small pieces and add to the mixture in the pan.  Allow the mixture to simmer for five minutes and then add the milk or half and half and salt and pepper to taste. Cook for 10 to 15 minutes. Take one half of the soup and place in a blender or food processor.  Puree until smooth and return to the rest of the soup.  The key to a thick chowder is to only puree half of the soup as this leaves chunks of potato and corn in the mixture.  Potatoes are a good source of carbohydrate that breaks down into four simple sugars necessary to the ascending cellular structure.  Potatoes are also gentle upon the digestive system.  The heat of the chili pepper will also warm the stomach aiding digestion, and cause the kundahlini to burn brighter.
ROASTED RED PEPPER SOUP OR SAUCE     6 Large Red, Yellow or Orange Peppers 2 Cups Milk or half and half 4 Tablespoons Butter Fresh Rosemary (or dried rosemary) Salt and Pepper to taste Sour Cream as garnish     This recipe can also be used as a pasta sauce.  While in Australia, many restaurants served roasted red pepper sauce over cheese or mushroom ravioli. Yum!	Cut the top of the peppers and remove the seeds.  Slice into quarters and place upon a baking pan.  Roast at 400 degrees for 35 minutes.  Remove the peppers and cool to the touch by placing them under running water.  Take a sharp knife and remove the skins from the peppers and place them in a food processor or blender.  Add one cup of milk and blend until smooth. Heat the butter and milk in a sauce pan.  Add the pureed mixture and heat.  Serve garnished with rosemary and a dollop of sour cream. Red peppers are high in certain acids important to ascension.  Both cooked and raw peppers supply this needed nutrient to the ascending form.

 

Starters

Starters may be an entree of their own if served with a fresh green salad and rolls, or soup and bread.

ARTICHOKES WITH DRAWN BUTTER   4 Large Artichokes 4 Tablespoons Olive Oil 4 Teaspoons Pear or White Wine Vinegar 1 Cup Butter Melted 6 Cloves Roasted Garlic 4 Teaspoon Basil Pesto (optional) (see Condiments for recipe)     Mila and Oa have discovered the joy of pressure cooking.  Pressure cookers can allow one to cook artichokes or beans along with brown and wild rice in half the time. Earth does not recommend the use of microwaves, as the radio waves are harmful to one's ascending field.  Better to rely upon a toaster oven or pressure cooker in earth's opinion.	Wash and trim the artichokes and place them upright in the pressure cooker or a large sauce pan.  Drizzle one tablespoon olive oil and one teaspoon vinegar into each artichoke. Fill the stock pan with enough water to cover the base.  Cover and cook for an hour and fifteen minutes through conventional stovetop method, or forty-five minutes in a pressure cooker. Mash the roasted garlic.  Melt the butter in a sauce pan and add the roasted garlic along with pesto .  Pour into small dipping bowls.  Place each artichoke when done in a separate bowl and serve.  Add a salad and some bread, and this will make a nice meal. Artichokes along with Sun Chokes (Jerusalem Artichokes) are an excellent source of potassium that is useful to ascension.  They are also high in vitamin D.  Butter supplies an excellent form of cholesterol to support an ascending form.
CHEESE FONDUE WITH VEGETABLES   8 Ounces Emanthaler Cheese 8 Ounces of Gruyere Cheese 1 Cup White Wine 4 Cloves Roasted Garlic 2 Tablespoons of Corn Starch 1 Loaf French Bread Celery Sticks Carrot Sticks Cherry Tomatoes Broccoli Florets	Grate the cheese and sprinkle with corn starch until each piece is covered.  Heat the wine in a sauce pan adding the roasted garlic.  Add a little cheese at a time until a thick fondue has been created. Cut the French bread into 2 inch squares and put into a basket.  Cut and clean the celery, carrots, cherry tomatoes and broccoli florets arranging upon a tray for serving. If one has a fondue pot, then light the flame under the pot and place the cheese in the fondue pan and on top of the flame.  If you do not have a fondue pan, take the pan that one melted the fondue within to the table and place it upon a trivet.  Use long forks to dip the bread and tomatoes or other veggies into the fondue and enjoy this as an appetizer or meal if served with a salad . Cheese is high in calcium and cholesterol for the ascending crystalline biology.  Wine and garlic are good blood cleansers.  The raw vegetables provide vitamins, enzymes and bulk to support the intestinal tract.
ROASTED ASPARAGUS WITH LEMON-MAYONNAISE   1 Bunch Asparagus Olive Oil Salt Pear or White Wine Vinegar 1 Cup Mayonnaise  (see Condiments for recipe) 1 Tablespoon or Fresh Lemon Juice Sliced Lemon Wedges Parsley for garnish	Wash the asparagus and trim the ends.  Place into a loaf pan.  Drizzle with olive oil and a little vinegar. Place into the oven and roast at 400 degrees for 30 minutes.  Remove and place upon the serving dish. Mix the mayonnaise with the fresh lemon juice.  Pour over the asparagus.  Garnish with fresh lemon wedges and sprinkle with fresh or dried parsley. Asparagus causes the urine to smell like asparagus.  Why is this so?  Asparagus contains a particular form of uric acid that the body treats as waste, immediately removing it from the digestive system and transporting it to the kidneys.  There is nothing harmful in this, and asparagus is high in vitamins A and D.  The fresh lemon will add vitamin C to this dish, and the mayonnaise many fats essential to ascension.
STEAMED BROCCOLI WITH CHEESE SAUCE   1 Large Head of Broccoli 8 Ounces of Grated Cheddar Cheese 1 Cup Milk 1 Tablespoon of Corn Starch	Steam the broccoli in boiling water until it has turned a deep green color (about 8 minutes). In a saucepan, heat the milk.  Mix the grated cheese with the corn starch until each piece is coated.  Add the cheese a little at a time to the hot milk until a nice thick sauce has been created.  Pour the sauce over the broccoli and serve. Broccoli is high in vitamins A and D.  Cheese and milk are high in cholesterol to support the ascending form.  Add a soup and some bread and you have a nice meal.
ROASTED EGG PLANT  WITH SESAME SEEDS   8 Small Japanese Eggplants or 1 Large Conventional Eggplant Sesame Oil Sesame Seeds Soy Sauce Seasoned Rice Vinegar	Slice the eggplant into small thin strips.  Place upon a baking sheet.  Drizzle with sesame oil, rice vinegar and soy sauce.  Sprinkle with sesame seeds.  Roast at 400 degrees for 10-15 minutes.  Serve with some brown rice and a salad and one will have a nice meal.
ROASTED WINTER VEGETABLES     2 Medium Red Potatoes 1 Acorn Squash 2 Beets 8 Carrots 10 String Beans 1 Japanese Eggplant Olive Oil Vinegar Salt and Pepper Fresh Rosemary	Clean and cut the potatoes into slices, along with the squash, and eggplant placing these upon a baking tray.   Drizzle with oil and sprinkle with salt and fresh or dried rosemary. Remove the skin of the beets and slice them placing them upon a separate pan.  Drizzle with oil and vinegar. Wash the carrots and string beans and place these upon yet another tray drizzling with oil and sprinkling with salt and rosemary. Heat the oven to 400 degrees and roast all pans of veggies simultaneously for about 40 minutes.  Remove and serve as a side dish to other entrees, or with bread as a meal in itself.  You can use any combination of vegetables for this dish. Roasted vegetables are a favorite meal of Mila and Oa when they desire something fresh and simple and yet delicious.  Serve with chipotle mayonnaise or pesto mayonnaise as a lovely sauce.  No side salad may be needed for this meal.

ommunity    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