Perhaps some ascending humans are struggling with what to eat in order not to consume flesh and create a balanced protein intake from vegetarian sources. Asur’Ana is a vegan, however, Earth understands that not many ascending humans are ready for a vegan diet yet at their stage of evolution. Therefore, it is to those who would like to be vegetarian in the choice to ascend that we dedicate these recommendations.
To the degree one can create whole proteins through vegetarian sources, to such a degree one does not require eating flesh, even in small amounts. This prevents the excess presence of death hormone prevalent in flesh and therefore serves the choice to ascend.
Food combining is an ancient practice in which legumes (beans and nuts), dairy (milk, cheese and eggs) and carbohydrates (pasta, bread, polenta, tortillas) are combined to create whole proteins. It is Earth’s desire here just to offer up general ideas of meals that allow for complete proteins from vegetarian sources. Earth also guides each to seek out good vegetarian cookbooks of many varieties so that one may have better ideas of how to prepare such meals of one’s own volition. Earth guides each to simply go to a bookstore and explore, bringing home that which inspires oneself to prepare a feast for oneself or others that one loves that is vegetarian in nature. There are also many vegetarian websites and on-line cookbooks offering information from the web at no charge.
There are many ethnic cuisines that work well for vegetarians. When dining out, Asur’Ana can find something upon any menu that allows for a good meal that works for her dietary preferences. Sometimes she simply asks the chef to prepare “something special” and this creates an even better lunch or dinner than would have been possible otherwise. Most of the time, Asur’Ana tries to go to ethnic restaurants that she knows are good for those with vegetarian preferences.
Ancestral Karma and Cuisine
Often the dislike or lack of preference for a particular cuisine comes from difficult karma in one’s ancestry. Clear the karma and one will embrace any style of cooking from anywhere in the world and enjoy it. Understand that cuisine from other parts of the world allows one to connect into the tapestry of ancestry associated.
All humans have ancestors from other parts of the world; and in the more extended tapestry, one will be hard pressed not to find relationships to all humans all over the globe. Sometimes one may even find that one craves food from a particular part of the world that is associated with the karma one is transiting in a related part of the tapestry in present time. In such moments, the cuisine assists in one’s process by putting oneself in touch with such a region of Earth through the food, herbs and cooking style of the humans that reside upon such a land.
A dislike of any cuisine can be multifaceted in nature. Perhaps one had difficult lives in such regions in association with one’s ancestry. Perhaps there are herbs in such cooking that one finds repugnant. If so, we guide initiates to go within and release their karma. Often the very herbs or tastes one rejects are the very ones that one needs to come to greater balance within. In Chapter 9, we wrote extensively upon balancing the elements, which includes a short section on dietary tastes and elemental imbalances. The taste one rejects is a sign not only of karma, but a potential imbalance of elements necessary to retain one’s health in ascension.
We wish to draw attention to the patterns of destruction and death associated with the slaughter of the animal kingdoms. It is the thoughtform of slaughter that caused humanity to fall in consciousness to a point that they required the consumption of flesh to survive. In rising above the thoughtform of slaughter, humanity will one day return to a purely vegetarian cuisine. For those who are ascending, one may find that one can become vegetarian now.
Diet machinery or programming is installed during childhood. In ascension, one can make the conscious choice to remove dietary programming. In so doing, one will become more attuned to what the body really requires in relation to diet in order to ascend. One manner to trigger such programming in a hurry is to go on a two to three day fruit or fruit juice fast. One will see the programming surface in one’s thoughts, and then can strive to dismantle the associated patterning through conscious intent. In so doing, the cravings that one has will be more akin to what the body really requires in order to ascend.
Diet machinery will also be associated with ancestral karma. As one removes such programming from this life, one will also find a host of programming from other lives within other regions of Earth. Preferences for or against particular cultural cooking are associated with the programming. Asur’Ana recalls falling in love with Japanese cuisine in her early 20’s. This was cultural programming from her ancient ancestry from Japan that caused the preference. Later as the programming was released, she continued to enjoy such tastes, but only when there was something inside of the food that the body required in order to ascend. This will be so for all initiates that take the time to remove food preference devices, personality entities and mechanization from the field and form. One will crave what the body needs at any moment of ascension, and the machinery will not override the craving.
Chinese cooking utilizes a lot of herbs that are considered “tonic” in nature in relation to blood cleansing and cleansing of the intestinal tract, especially garlic and ginger. Chinese cooking also utilizes a load of oils, and in particular sesame oil which is useful to the reparation of the adrenals and hormonal system in both men and women. Sesame oil is a good source of B vitamins. Whole proteins in Chinese cooking are generally provided for through the addition of eggs into the dishes, particularly fried rice, moo shu vegetables, vegetarian hot and sour soup or egg foo yung. Nuts are also utilized such as cashews and almonds in dishes like cashew vegetables or almond vegetables. Nuts are also a good source of whole protein.
Chinese food also utilizes a load of vegetables that are quickly wok seared and served allowing the chi not to be “cooked out” of the food. This is also the same with Thai cooking. Some nutrients are enhanced in cooking, such as vitamin C and D. Others are easily cooked out such as B vitamins; however, if the food is only cooked a short time, this is not necessarily so. Also, the addition of sesame oil assists in Chinese cooking in particular in retaining the B vitamins.
Chinese cooking often utilizes soy sauce as a base offering much salt for those requiring the element of water in one’s ascent. Szechwan cooking offers a load of spice too (hot peppers) for those requiring the element of fire. Most Chinese restaurants offer tofu as a substitute to meat in any dish, and this too can be a good source of whole protein.
Earth asks initiates not to fear eating eggs, cheese, milk, butter or nuts and legumes or tofu as an ascending initiate. The fat from milk products and eggs in particular is utilized to repair the outside of all cells in a regenerative structure. Understand that legumes (beans) and tofu in particular are often harder to digest, and so one will alternate with dishes of milk, cheese, butter, nuts and eggs on different days so that one’s food assimilates more readily.
Thai cooking parallels Chinese cooking somewhat with the addition of coconut milk, basil, lemongrass and curries of many varieties. Thai cooking offers more sweet tastes in addition to salty tastes, adding both the element of air and water for those in need of such in their ascent. Basil and lemongrass as well as ginger add the taste of bitter-sour allowing the element of earth to also be present. The red, green or yellow curries add the taste of spicy-hot allowing the element of fire to be present. Thai food allows for the tastes and presence of all four elements in most meals.
Vegetarian spring rolls are deep-fried and served with a sweet-sour-hot dip often made with honey and chilies. Red curry vegetables dish is prepared with coconut milk and sweet basil. Coconut milk or coconut flesh holds properties that when combined with starch such as rice creates a whole protein. Vegetarian Pad Thai Noodles is a refreshing mixture of wok-fried noodles, eggs, spices and peanuts along with cilantro. Both the eggs and peanuts offer whole proteins in such a dish. Fried rice in most Thai restaurants also contains egg much as Chinese fried rice allowing such a dish to also provide a whole protein.
Italian food offers many vegetarian options, and many with whole proteins associated. Vegetarian lasagna, cannelloni, or ravioli are generally prepared with ricotta cheese and other hard cheeses. The combination of the cheese and the starch from the pasta creates a whole protein. Many pasta dishes can be also prepared with mushrooms. Wild mushrooms, portabella mushrooms along with shiitake or oyster mushrooms create a whole protein when combined with the starch in either rice or pasta.
Shiitake mushrooms in particular hold all the amino acids generally found in flesh, and are easy to digest when fresh. When dried however shiitake mushrooms can be difficult to assimilate unless they are finely chopped and soaked for long periods.
There are several wonderful one-pot Italian meals for those who are cooking alone. One is known as “Risotto”. Risotto is arborio rice that can be cooked with water, broth or other seasonings along with the addition of cheese, mushrooms or other vegetables one may be craving to create an easy meal for those who are single and cooking only for oneself. Polenta (corn meal), gnocchi (potato flour dumplings), couscous or pasta are also wonderful forms of carbohydrates that can be cooked and then served with a little Romano or parmesan cheese, butter and marinara (tomato) sauce for a quick one-person meal. Polenta, gnocchi, and pasta gently scrub the intestines clean as they pass through making them a good dietary choice once or twice per week to support the elimination process.
Japanese food is sometimes difficult for vegetarians as it is primarily focused upon fish. However, our channel still craves occasionally the taste of Japanese food for tonic purposes. Generally, this is done upon days that she requires not protein as much as the tonic herbs and pickled ginger in Japanese foods. Miso soup is a wonderful tonic combination of miso (fermented soy beans) prepared with tofu and nori seaweed. The nori provides minerals from the sea one may be requiring in ascension, and is a better source than those available from a health food store in dried or liquid form. Generally, Asur’Ana stays away from supplements and tries to meet her vitamin and mineral needs through food instead.
Fermented tofu or miso also provides certain “friendly bacteria” to one’s digestive system much like eating yogurt or acidophilus, and acts as a blood cleanser. This is why miso soup is a good tonic for an ascending form. Sometimes miso soup is prepared with a little dashi (dried anchovy, sardine or mackerel) or chicken stock. Interestingly enough, there is no death hormone in dashi, and therefore it is not unsuitable to eat in relation to ascension. However, we would guide initiates to avoid miso soup prepared with chicken stock, as the death hormone is still present in the bones utilized to create the stock.
Asur’Ana enjoys vegetarian sushi with avocado, pickled vegetables, green onions and cucumber. The sushi is dipped in soy sauce blended with wasabi (green mustard). Wasabi clears the sinuses and provides heat or spice in a very different way from the chili used in Thai, Szechwan or Mexican food, and yet allows the element of fire to be present nonetheless. Sushi is served with pickled ginger, which offers a sweet-salty-bitter-hot taste to the meal, allowing all four elements of air, water, fire and earth to be present. Ginger warms the intestinal tract allowing for easier digestion and assimilation of one’s food.
Vegetable tempura is also a nice warm addition to a Japanese meal. Slices of sweet potatoes, yams, and squash, along with broccoli, sweet peppers, asparagus and mushrooms are lightly breaded and deep fried for a short time. Much like Chinese food, vegetable tempura is not cooked so long that it loses its life force, chi or vitamin content. Deep-fried foods are not bad for an ascending form, as sometimes one requires fat to lubricate the system, particularly the intestinal tract. Having one deep fried meal per week is not harmful therefore to ascending humans.
Mexican food offers many choices that fulfill upon vegetarian needs. Beans and rice are a staple in Mexican cooking, and as long as such beans are not refried in lard but vegetable oils, the combination of beans and the starch in tortillas or rice creates a solid whole protein. Sometimes Asur’Ana will utilize Mexican food for grounding purposes for the beans and rice are heavy to her body when consumed. Therefore, Mexican food is a good choice if one is in need of protein for the purposes of grounding soul into the field and form.
Beans along with the masa (corn flour) in tortillas and tamales are a good source of bulk to clean the intestinal tract even more greatly than pasta, polenta or oatmeal. Therefore, Mexican food is a good choice if one is constipated. Mexican food generally utilizes fresh cheese (not aged more than 90 days) as this is the tradition. Therefore, one may find the cheese utilized in Mexican dishes is easier to digest.
Those with digestive problems are best to stay away from hard and aged cheeses, and choose fresh cheese such as cottage cheese, goat cheese or cream cheese instead. Aged cheese produces ammonia that gives the cheese a “bite” as taste; however, ammonia is a toxin to the ascension process. The excessive ammonia may slow down the intestines as it produces a form of mucous in the system. Some may simply find that they do not crave cheeses that are aged, particularly those such as Brie that have the highest ammonia content of all.
Good vegetarian choices in any Mexican restaurant include cheese burritos (cheese and beans wrapped in a tortilla), cheese enchiladas (cheese spread inside of a corn tortilla and baked with enchilada or chili sauce), chili rellenos (mild green chilis stuffed with cheese and eggs and then pan fried and topped with enchilada sauce), cheese tamales (corn masa stuffed with cheese and steamed) or cheese quesadillas (cheese spread between two tortillas and pan fried). Mexican foods are also easy to prepare at home for one or more. Accoutrements to Mexican food include salsa (fresh tomatoes, chili, cilantro and salt blended together), sour cream and guacamole (avocado blended with fresh onions, chili and tomatoes). The salsa adds spice that allows the element of fire to be present, the sour cream cools the spice if it is too hot, and the guacamole provides a nice form of vegetable fat that is useful in lubricating the system.
When spicy food is consumed, the kundalini will move more readily. One may therefore find oneself getting hot and sticky as one consumes salsa, curries, wasabi or the chilis as the kundalini also begins to flow. For those who are prone to not having enough fire or having a system that runs “cool”, spicy foods are useful in triggering more fire to run in the system. This will allow the karma to burn off with ease causing one’s ascent to move forward. If feeling “cold”, have a hot and spicy meal to trigger the kundalini.
Indian foods much like Thai cooking offer all four elemental tastes of sweet, sour-bitter, hot-spicy and salt. India has long held vegetarian preferences, as many animals including cows are viewed as sacred and therefore not to be eaten. However, Indian cooking tends to cook food for hours and hours until it is soft and broken down and therefore easier to digest, but lacking in vitamins and nutrients.
At 2 strands of DNA, such overcooked vegetables digest with greater ease, particularly beans, peas and lentils. Therefore, Indian food is a good choice for those with digestive problems in ascension due to the amount of time that the vegetables are cooked. Asur’Ana has found that in cooking such dishes at home, she is at greater liberty to not overcook the food, allowing more chi to be present therein. Indian cooking therefore may be a good form of food to experiment with at home as an ascending being.
There are many beans utilized in Indian food that provide whole proteins including lentils, peas and garbanzo beans. Fresh cheese such as cottage cheese are also used, again allowing for easier digestion and provide plenty of protein for an ascending form. While in India when Asur’Ana was a vegetarian, she enjoyed some wonderful dishes including potato paneer (potatoes, peas and yogurt cooked with yellow curry and spices), dal (lentils cooked with curry), spinach paneer (spinach and cottage cheese cooked with spices), eggplant paneer (eggplant, garbanzo beans and tomatoes cooked with spices), and rice pilau (rice cooked with raisins, almonds, peas and carrots). Nan bread (oven baked flat bread) accompanies all main courses, and is often used in India to scoop up the curries in place of a fork, allowing one to eat with one’s hands.
Samosas (deep fried dumplings filled with curried peas and potatoes) make nice appetizers, and are generally served with several dips, one of which is mint-sweet-spicy-sour in taste (made of a combination of mint, plum sauce, chili and yogurt), and the other is sweet and hot (plum sauce and chili). Such dips allow all of the tastes of the elements to be present in any Indian meal. Chutney may also be often served. Chutney is fruit such as pineapple, raisins and mangos that has been cooked down much like jelly with chili and curry added to allow for a sweet-hot-spicy taste. Chutney can be blended with any Indian dish to create a different taste.
Long ago in the ascension temples, various dips were presented along with any main dish to allow initiates to add sweet, salt, spicy-hot or bitter-sour tastes into their diet to retain the balance of the elements in ascension. Indian cooking retains the greatest memory of such accoutrements, which are presented along with any meal to this day. The plum sauces, mint sauces, chutney and raita (fresh yogurt mixed with tomatoes and mint) allow for all of the tastes of sweet, salty, spicy or sour to be added as one pleases to one’s Indian meal. We recommend that those not accustomed to hot-spicy foods order raita as a side dish. Raita can be put over the curried dishes to tone down the heat or hot and spicy taste. The yogurt in raita also helps to coat the stomach with milk so that the spice does not burn through the stomach lining.
Greek and Middle Eastern Food
Greek food offers many vegetarian dishes that are quite delicious and filled with protein. Vegetarian Greek food relies upon feta cheese (often taken from goat or sheep milk), hummus (garbanzo beans, lemon and garlic blended into a spread), white or lima beans (cooked with tomato sauce and served cold), baba ganoush (eggplant, garlic, lemon and olive oil blended as a dip), and pita bread (oven baked flat bread). The many beans and pita bread create a good whole protein which can be grounding as eating a burrito. Therefore, Greek food is a good choice when ungrounded.
While in Greece when Asur’Ana was a vegetarian, she fell in love with the Greek salads, which were a combination of fresh lettuce, tomatoes, cucumbers, Greek olives and large chunks of feta cheese served with a dollop of olive oil only over the top. Each chef and restaurant prepared the Greek salad slightly different, but delicious nonetheless. She also enjoyed tyropitas (spinach and feta baked in filo), dolmas (grape leaves soaked in olive oil and rolled with brown rice) along with fried eggplant and tzatziki (creamed yogurt blended with cucumbers, tomatoes and onions). Moussaka was also often offered in vegetarian form in some restaurants (eggplant and mashed potatoes baked as a pie).
Interestingly enough, although falafels (deep fried garbanzo bean, pea and potato balls served in pita bread topped with tahini sauce or sesame butter blended with yogurt) was not a common Greek dish in Greece, it is often found in Western based Greek restaurants.
Foods from Spain are often served in what are known as “tapas” or small dishes that are appetizer in proportion. One can have many tapas and consider this a meal. Many tapas are made with beans or peas allowing for adequate protein from vegetarian sources. Some delicious dishes include ensalada rusa (cold potato, pea, onion and carrot salad mixed with olive oil and mayonnaise), white bean salad (white beans mixed with tomatoes, onions, vinegar and olive oil), or stewed garbanzo beans (garbanzo beans mixed with tomatoes, onions, vinegar, garlic and olive oil).
Spanish cooking also offers egg soufflés in the form of what is called “tortillas”, not to be confused with Mexican tortillas, which is a pancake made of corn masa. Spanish tortillas are similar to frittatas with many pan-fried vegetables such as mushrooms or asparagus that are then covered with eggs and cooked slowly until firm and served hot. There is also the infamous “paella” which is rice generally cooked with shellfish in the traditional form. One may substitute mushrooms and vegetables for the shellfish creating a form of rice stew that is hot and spicy and a traditional Spanish dish, often served in a frying pan.
Swiss or Continental Foods
While in Switzerland, when Asur’Ana was a vegetarian, she enjoyed cheese fondue (cheese shredded and coated with corn starch and then melted to dip one’s French bread into), raclette (baked potatoes served with a slice of melted cheese along with pickles and olives), rosti (shredded potatoes, onions and herbs pan fried in butter and sometimes topped with one fried egg) along with onion soup (fried onions, butter and beer topped with bread and cheese). Switzerland is indeed known for its cheese. For those of Nordic inheritance, the desire for cheese and potatoes may be biological.
Vegetable fondue was also an interesting choice in which hot butter, oil and anchovy paste is heated up and fresh vegetables added and boiled until they are tender. One then picks the vegetables out with a long fondue fork when tender. Interestingly enough, the anchovy paste has no death hormone therein and can be enjoyed in Caesar salads along with vegetable fondue.
Quiche, omelets and eggs cooked in many ways are generally found served in many western based restaurants. These are good choices for vegetarians along with the staple of a cheese sandwich. Pizza is also a good choice, and as long as the dough and cheese are fresh, can provide enough protein in any given day. Making pizza at home can be a fun preoccupation, as one can experiment with toppings, sauces and different types of cheese for a variety of tastes.
Vegetarian choices are commonplace in many Western based regions that cater to those who are diet and health food oriented. Unfortunately, the eating habits of the Hawaiians are based upon pig, fish and beef, and ascending humans are often hard pressed to find anything in such restaurants that is suitable to their vegetarian preferences. This is also the same in the Midwestern US and parts of Europe in their experience. The solution may be to simply ask the chef to prepare a special meal that is vegetarian, or choose that which accompanies the meat entrée only.
Most meat dishes come with an array of possibilities as starch (potatoes, rice, risotto, pasta or gnocchi) along with vegetables. Often Asur’Ana would order the potatoes, pasta, gnocchi or risotto and vegetables if nothing else is offered upon a menu for vegetarians, and has rarely if ever found that the restaurants would not comply with her request. Often, she has found in her travels that she can always have a serving of pasta, a slice of bread or a baked potato along with a salad if nothing else is offered.
Fast Foods and Snacks
Nut and nut butters are a quick high protein snack when spread upon bread or crackers. One can also include a nice sweet jelly to counterbalance the salt within the nut butter, allowing salt and sweet (water and air) to be present as elements. Cheese and crackers along with cut up fresh veggies makes a nice quick snack that is easy to prepare. Also baked potatoes or potato wedges are also a good quick snack when hungry. There are also a variety of “trail mix” blends of all kinds with nuts and dried fruits. One has to be cognizant however if the dried fruits have been preserved with sulfur dioxide though, as sulfur dioxide is toxic to ascending forms (it “preserves” the cells, or in other terms causes them to die).
One ascending initiate would bake several large potatoes storing them in the refrigerator each week. Then as a quick snack, she would cut one or two potatoes into wedges, place them in a pan, cover them in canola, olive or peanut oil, sprinkle them with garlic and herbs along with salt, and bake the wedges in the oven for 10 to 15 minutes until crispy. One can dip the wedges into sour cream or mayonnaise along with ketchup for a quick snack. This is far better than opening a bag of potato chips as there is still life force and chi left in the potatoes per Earth.
Salads of many kinds are also generally offered in most restaurants global wide. The gift of fresh salad is the gift of life in the form of raw foods. Raw foods become increasingly easier to digest the further that one’s tract is regenerated in ascension. Raw foods provide enzymes that aid in digestion and assist in breaking down decay in ascension. However as with all things, we would advise moderation; eating only raw foods may deprive the form of other nutrients obtained through cooked meals. Therefore, having some raw foods and some cooked foods each day is best for ascending initiates. Some initiates with weak digestive tracts may wish to limit raw foods to once per day only until the digestive tract is more greatly modified, particularly if ingesting such creates gas or stomach pains.
Fruit is another favored dietary preference of Asur’Ana and is good for ascending initiates as well. Fruit thins the blood, provides digestive enzymes that help to dissolve the dead cells, decay and scar tissue in the act of transmutation in ascension, and acts as a blood cleanser. She has a fruit bowl several mornings per week with a varied combination of bananas, mangos, papaya and pineapple. When available on the islands, she adds fresh strawberries, grapes, oranges, blueberries or raspberries. One can also add a large scoop of fresh yogurt on the fruit, and sprinkle some coconut along with fresh hazelnuts, pine nuts, almonds, cashews or macadamia nuts on top. The coconut and nuts along with yogurt create a whole protein. Often the fruit bowl will be the only meal required until dinner when consumed at breakfast time.
The point of this material is to offer up recommendations to those of you moving into vegetarianism in the coming year or years. For some who have relied upon fish or meat primarily as a dietary choice, making this shift may not be easy. Our point is that vegetarians have much to eat, and that one may experiment with tastes and flavors from other parts of the world in so doing. We hope you have enjoyed what we have shared.
Happy eating! Bon appétit! Ufurahie chakula chako! Chin la ke xin ye! Hyvää ruokahalua! Kripyā bhojan kā ānnaṅd lijīyai! Ku méejtech uutsil! Velbekomme! Afiyet olsun! Bil hana wish shifa’! Chúc ngon miệng! Eʻai kāua!
This book is lovingly dedicated to the Indigenous Peoples and Red Race and Nations who have held the window of possibility open for the return of the dance of unity for all of humankind. May Humanity awaken unto the Truth and return to a state of Love, Unity, Joy and Honor of All Species.
Creational © 2019, Asur’Ana, Aligning With Earth
This book has Creational Copyright. This information is offered for Theoretical Exploration only. Please accept only information that you resonate with and let go of the rest. Please use any or all information, to share and evolve. All information belongs to God Goddess/All That Is, You. As you integrate the information you receive, you evolve and radiate new truths via your own unique portal of expression, assisting Humanity and the Planet on its evolution Home.
Asur’Ana does not dispense medical advice or prescribe the use of any technique as a form of treatment for physical, emotional, or medical problems without the advice of a physician, either directly or indirectly. The intent of the author is only to offer information of a general nature to help you in your quest for physical, emotional, mental and spiritual well-being. In the event you use any of the information in this book for yourself, which is your constitutional right, Aligning With Earth assumes no responsibility for your actions.
Asur’Ana. Ascension Insights, Volume 4. Aligning With Earth, 2019. Digital.