Image of a variety of greens on a cutting board. Cooking With Greens

13. Cooking with Greens

 

Asur’Ana has continued to experiment with vegetarian and vegan recipes with Mother Earth consciousness that better supports ascending biology. Special healing planes are created with the use of all recipes in this section that assist those using the cookbook to receive blessings from Earth and nature. The blessings can create a most magical meal for oneself or others as well as allow for healing between oneself and the plant kingdoms. We hope that many avail themselves to our cookbook and receive the blessings from Earth that are associated to better support your continued ascent ahead.

 

As of late, Asur’Ana has discovered the joy of including more “greens” in her diet. Greens include kale, mustard greens, swiss chard, the tops of beets or carrots, or collard greens. For some reason, spinach has been considered the better green of choice in most vegetarian or non-vegetarian recipes. Although spinach is not bad, it does not contain all of the minerals and other micronutrients of varied greens in the diet, and therefore is less useful in sustaining one’s health in or ascending out of disease in ascension.

 

There is also something nice in including both the tops of the plants and their roots in one’s diet, such as beet tops and the beets, or carrot tops and the carrots. Most often humans throw away these greens instead of cooking them, and as such create a less nutritious meal than otherwise possible. The reason for this is that in including both the tops and the roots, one receives nutrients that work synergistically with one another to aid the body in regenerating, as well as provide a dream for wholeness. (Please refer to Dancing with Trees and Plants Chapter 26 “Blessings for a Diet of Regeneration and Ascension Home” for a lovely exploration of the problems with modern food science, and why momentum towards a whole food vegetarian diet is necessary to foster the evolution of oneself as well as humankind.)

 

Greens can also be eaten raw in salad in lieu of only lettuce. Asur’Ana has become fond of including arugula in her salads along with fresh basil; and the farmers market also sells bags of baby greens and bitters that are lovely to graze upon. Bitters are good blood cleansers and also provide many micronutrients necessary to sustaining one’s health, recovering one’s health, and making sure one does not ascend into disease ahead. So, these recipes are offered up so that ascending humans will include more greens in their diet.

 

Food Allergies and Karma

 

Although it is true that wheat gluten is a protein that is only a part of the whole, it is easily digested, and therefore supportive of receiving enough protein as a vegetarian at this time. Some may have been allergic to wheat or gluten in times past. The allergies to certain foods are karmic in nature, and may involve how the inheritance is responsible for how farmed foods lost its nutrients over time or became imprisoned in human farming practices. As the karma is released, the body will learn to adjust to all foods necessary to consume to create a complete and whole food diet rich in nutrients enough to ascend. Much of the karma for manipulation of food sources that humanity relies upon occurred in Atlantis, and as the karma is released, a new day ahead can be born for ascending initiates in terms of what they can digest in ease.

 

Just bless the food and intend wholeness in your dream for cooking associated, and so it will be, canceling the negative affect of consuming a few non-whole food sources. Remember it is all in the intention behind the action and this creates the dream through which you manifest your life dance, or the health of the ascending body.  We leave you with these thoughts.

 

Happy Eating!

 

Cooking with Greens

 

Vegan Roasted Vegetables and Garlic Fried Greens

Vegan Roasted Vegetables and Garlic Fried Greens

 

Roasted Vegetables:

2 Bunches Beets (4-5 small to medium with tops)

2 Yellow Potatoes

1 Bunch Carrots (with tops)

2 Purple Sweet Potatoes or Yams

1 Large Eggplant or 4 long Japanese Eggplants

Avocado Oil or Olive Oil (or Other Oil of Choice)

Salt and Pepper to Taste

Rice Vinegar

Vegan Yogurt for Dipping

 

The skins of the beets, carrots, potatoes and eggplant can be eaten and are good sources of added nutrients for an ascending diet, and so we recommend roasting these vegetables with skins. The yogurt allows a little fermented food to be added to the meal creating a “complete meal”.  Please see “Condiments” section for a homemade vegan yogurt recipe.

 

Garlic Fried Greens:

2 Large Bunches Greens of Choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

6 Cloves Garlic, minced

4 Tablespoons Vegan Butter

2 Tablespoons Fresh Lemon Juice

Salt and Pepper to Taste

Avocado Oil or Olive Oil for Frying

 

Lemon, butter and greens provide an interesting synergy of substances useful to ascending bodies, and allow many more nutrients to be digested. Lemon allows iron and other minerals to be extracted from the greens. Butter contains lovely fatty acids useful in regenerating the ascending biology. Garlic is antiviral and anti-parasitic and therefore useful in cleansing the intestines and body.

 

Cut the tops from the beets and carrots and set aside. Scrub and rinse the carrots and beets, trimming the edges. Slice the beets into rounds and the carrots in half. Scrub the potatoes and sweet potatoes and slice into rounds or wedges. Slice the eggplant also into thin rounds about ¼ inch thick.

 

Place the beets and eggplant upon an oven proof baking plate. Drizzle with olive oil and a little rice vinegar. Sprinkle with salt and pepper. Place the carrots and potatoes upon another baking dish and drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 degrees for 30 to 40 minutes until crisp and caramelized. Serve with a little vegan yogurt on the side.

 

Rinse and cut the greens into strips. Heat up a good amount of oil in a frying pan. Add the garlic and sauté until fragrant. Turn down the heat to medium low and add the greens. Cover and steam for five minutes. Stir in the vegan butter and lemon; melt and serve.

 

Squash Fajitas and Honey Lemonade

Squash Fajitas and Honey Lemonade

 

1 Large Bunch Greens of Choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

1 Acorn Squash, Peeled

1 Medium Onion

6 Sweet Fresh Ears of Corn

6 Cloves Garlic

2 Eggs Whipped (Vegans: In a blender, blend 2 Tablespoons Flax Seeds with 6 Tablespoons Water until thick and creamy.)

Salt and Pepper to Taste

1 Tablespoon Chipotle Chili Powder (or Regular Chili Powder)

Avocado Oil, Olive Oil or Other Nut Oil for Frying

 

Honey Lemonade:

4 large or 8 small lemons or limes

Honey (Vegans: Substitute with Maple Syrup)

Filtered Water

 

To Serve:

Homemade (Vegan) Yogurt

Salsa

Guacamole

Corn Tortillas

Fresh Corn on the Cob

(Vegan) Butter

Salt and Pepper

Homemade Honey Lemonade or Limeade

 

Please see “Appetizers” section for recipes for homemade salsa and guacamole, and “Condiments” section for a homemade yogurt recipe.

 

The greens provide many nutrients good for blood cleansing and the health of the crystalline blood. The squash and corn provide good carbohydrates and beta carotene and vitamin A, the eggs or flax seeds host fats and protein, and the yogurt is a fermented food allowing this to be a complete meal. The butter, guacamole, and yogurt each provide essential fats for ascending biology. The lemonade or limeade provides other acids necessary to breaking down old cells so that new crystalline cells may form, along with providing vitamin C for regeneration purposes.

 

Heat the oven to 400 degrees. Roast the fresh corn in its own skin for 20 minutes until slightly brown on top. Allow to cool to the touch, peel 2 of the cobs and cut the corn off each. Serve the other ears as a side dish with the Fajitas, with a little butter, salt and pepper.

 

While the corn is roasting, cut up the greens into strips. Peel, seed and dice the acorn squash. Peel and dice the onion. Whip the eggs until creamy.

 

In a frying pan, heat up a good amount of oil of choice. Add the garlic and onion allowing it to diffuse their lovely smell. Add the squash and sauté for five minutes. Add the greens and corn and cover allowing the greens to wilt, for about five minutes. Stir and add the whipped eggs or flax seeds mixture, sautéing until fluffy. Add salt, pepper and the chili powder to taste and serve.

 

Place each corn tortilla upon a baking pan and dot with a little butter. Heat in the oven or toaster oven for six minutes until warmed and the butter has melted.

 

For the homemade lemon or limeade, place ½ cup honey or maple syrup in the bottom of two 18-ounce glass jars. Heat some filtered water to boiling and add ½ cup to each jar allowing the honey or maple syrup to melt. Juice two large lemons or limes (or 3-4 small) per jar. Add the lemon or lime juice to the honey water and then fill the remainder of the jar with more filtered water. Shake and serve over ice.

 

Serve the fajitas with corn tortillas, homemade yogurt, salsa and guacamole and the fresh corn with butter and salt, and some honey lemonade or limeade for a delicious meal.

 

Greens and Wild Mushrooms Pasta with Roasted Beet Salad

Greens and Wild Mushrooms Pasta with Roasted Beet Salad

 

2 Large Bunch of Greens of Choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

1 Cup Fresh Wild Mushrooms, (or ½ Cup Dried Wild Mushrooms Reconstituted in Water)

¾ Cup Water

12 Fresh Basil Leaves

2 Cloves Garlic, Minced

1 Medium Onion, Diced

¾ Cup Coconut Milk

Salt and Pepper to Taste

Parsley and (Vegan) Parmesan Cheese to Garnish

1 Recipe Homemade Pasta or Package Organic Fettuccini or Other Noodles of Choice, such as Penne or Rigatoni. Please see “Breads and Pasta” Section for Homemade Pasta Recipe.

 

Wild mushrooms are an amazing source of protein and other nutrients for ascension and regeneration. Adding the greens only enhances the nutritional value of this meal so that it is even greater.

 

Roasted Beet Salad and Honey Walnuts:

2 Bunches Arugula

1 Bunch Beets (four large or six small)

16 Cherry Tomatoes

¾ Cup Walnuts

Avocado Oil or Olive Oil

Honey (Vegans: Substitute with Maple Syrup)

Rice Vinegar

 

Dressing:

¾ Cup Avocado Oil, Light Olive Oil or Nut Oil of Choice

2 Tablespoons Dijon Mustard

1 Tablespoon Honey (Vegans: Substitute with Maple Syrup)

3 Tablespoons Rice Vinegar

Salt and Pepper to Taste

 

This is another complete meal. The mushrooms provide many forms of protein along with the walnuts. The pasta provides the carbohydrates, and the coconut cream and nut oils many kinds of lipids useful to ascending biology. The vinegar is also fermented food allowing for easier digestion.

 

Place dried mushrooms in the water and allow to reconstitute (about 45 minutes) or cut up the wild fresh mushrooms. Wash and cut the greens into strips. Dice the onion and tear the basil leaves.

 

In a frying pan, add a good amount of oil, placing the garlic and onion in first. Allow the flavors to diffuse and cook until the onion is translucent. Add the mushrooms and cook for five minutes or more until tender. Add the greens and cover until wilted (about five minutes). Add the mushroom water and stir. Add the basil leaves, coconut and salt and pepper to taste. Serve with some fresh parsley and parmesan cheese to garnish over cooked pasta of choice.

 

Wash and scrub the beets and slice into rounds. Place the beets upon a baking dish and drizzle with oil and a little vinegar. Roast at 400 degrees until tender, about 30 minutes. Allow to cool slightly before making the salad.

 

On another baking sheet spread out the walnuts. Drizzle with oil and honey or maple syrup. Roast for 8 minutes at 400 degrees until toasted.

 

Wash and arrange arugula on four plates. Cut up cherry tomatoes into halves and arrange over the arugula. Place the beets around the edges. Sprinkle with the roasted walnuts. Add the dressing just before serving.

 

Creamed Greens Lasagna and Avocado Salad

Creamed Greens Lasagna and Avocado Salad

 

Creamed Greens Lasagna:

2 Bunches Greens of Choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

4 Ounces (Vegan) Butter

2 Tablespoons Rice Vinegar

16 Ounces (Vegan) Ricotta Cheese

3 Cloves Garlic, Minced

Salt and Pepper to Taste

3 Tablespoons Pesto or Italian Herbs

3 Eggs, Whipped into a Yellow Creamy Mixture (Vegans: In a blender, blend 3 Tablespoons Flax Seeds with 9 Tablespoons Water until thick and creamy.)

½ Cup Cream or Half and Half (Vegans: Substitute with Coconut Milk)

¾ Cup (Vegan) Parmesan Cheese, Grated

12 Ounces (Vegan) Mozzarella Cheese, Grated

Organic Lasagna Noodles (uncooked)

Avocado Oil or Olive Oil for Frying

 

Avocado Caesar Salad:

1 Head Lettuce (Romaine or Red Leaf)

1 Ripe Avocado

4 Tablespoons Capers

(Vegan) Parmesan Cheese to Garnish

 

Dressing:

¾ Cup Light Olive Oil

2 Tablespoons Soy Sauce

2 Cloves Garlic, Minced

2 Tablespoons Dijon Mustard

2 Tablespoons Fresh Squeezed Lemon Juice

¼ Cup (Vegan) Parmesan Cheese

 

Homemade Garlic Toast:

1 Loaf Baguette Style French Bread

Olive Oil

Italian Herbs

Granulated Garlic

Salt and Pepper

 

Pasta is always soothing to the intestinal tract if you have eaten too many raw foods or fruit in a given week, and have a load of fermentation or gas occurring. The pasta will absorb the excessive acid in the intestines allow for a smoother time digesting and smooth moves ahead.

 

Heat a good amount of oil in a frying pan. Sauté the garlic until fragrant. Add the greens and cover, allowing them to wilt (about five minutes). Add the butter, rice vinegar, salt and pepper to taste. Stir until butter has melted. Set aside to cool.

 

Mix the ricotta cheese with the egg mixture or flax seeds mixture, parmesan cheese and pesto or Italian herbs. Add salt and pepper to taste.

 

In a blender or food processor, place ½ of the ricotta mixture with the cooked greens and cream or coconut milk and blend until smooth.

 

Place a small amount of the greens’ ricotta mixture on to the bottom of an oiled lasagna pan. Place the dried noodles on the bottom, and layer the greens mixture with the ricotta mixture, adding more noodles and layers until all ingredients are used. Cover with grated mozzarella cheese. Bake at 375 degrees for 45 minutes until done.

 

While the lasagna is baking, cut up the French bread into small slices. Place upon an oven proof pan and drizzle with olive oil. Sprinkle with granulated garlic and Italian herbs and salt and pepper. Bake until crisp for about 20 minutes on the bottom rack of the oven with the lasagna above.

 

Tear the salad greens on four plates. Cut and dice the avocado and distribute between the four plates. Add one tablespoon capers on top of the avocado.

 

Mix all ingredients for the dressing in a food processor or blender, whipping until thick and frothy. Drizzle the dressing over each salad and add four garlic toasts to each plate and serve.

 

Polenta Carrot Beet Sunburst with Garlic Fried Greens

Polenta Carrot Beet Sunburst with Garlic Fried Greens

 

Polenta Carrot Beet Sunburst:

½ Pound Carrots (with tops)

½ Pound Beets (with tops)

2 Cups Organic Vegetable Stock (or Filtered Water)

1 ¼ Cup Polenta

2 Tablespoons (Vegan) Butter

1 Cup Whole Milk (Vegans: Substitute with soy milk or almond milk)

1 Egg (Vegans: In a blender, blend 1 Tablespoon Flax Seeds with 3 Tablespoons Water until thick and creamy.)

½ Cup (Vegan) Yogurt

8 Ounces (Vegan) White Cheddar or Swiss Cheese, Grated

Avocado Oil or Olive Oil

Salt and Pepper to Taste

 

Garlic Fried Greens:

Tops of the Beets and Carrots

3 Cloves Garlic, Minced

4 Tablespoons (Vegan) Butter

2 Tablespoons Fresh Lemon Juice

Salt and Pepper to Taste

Avocado Oil or Olive Oil for Frying

 

Polenta is another nice food that is useful as an intestinal cleanser, helping to scrub away the debris that tends to lodge along the skin of the tract. Allowing both the tops and roots of the plant to be present in this meal creates a “whole” dream for nutrition that better supports ascending humans. This meal is also a complete meal hosting protein, fats, carbohydrates and fermented foods.

 

Wash and scrub the beets and carrots. Cut the beets in rounds and the carrots in half lengthwise. Place the carrots and beets on an oven proof baking pan. Drizzle with oil and sprinkle with salt and pepper to taste. Roast at 400 degrees for 20 to 30 minutes until caramelized. Set aside to cool.

 

In a sauce pan, bring the vegetable stock and milk to boiling and add the polenta and butter. Stir until thick and creamy, about 15 minutes. Set aside to cool.

 

In a mixing bowl, whip the egg until it is creamy. Vegans may substitute egg with flax seed mixture. Add the yogurt and stir. Fold in the polenta into the yogurt mixture and hand blend until smooth.

 

Place the polenta in a round or oval oven proof dish. Arrange the roasted beets along the edge with three in the middle. Place the roasted carrots around the beets creating a sunburst pattern. Top with grated cheese. Bake at 375 degrees for 15 minutes until cheese has melted. Allow to cool slightly before serving.

 

Rinse and cut the beet and carrot greens into strips. Heat up a good amount of oil in a frying pan. Add the garlic and sauté until fragrant. Turn down the heat to medium low and add the greens. Cover and steam for five minutes. Stir in the butter and melt. Serve with the Polenta Sunburst.

 

Serve the polenta and greens with a nice bottle of cider and a side salad of choice along with some French bread for a complete meal.

 

Veggie Meat Substitutes and Greens

 

Vegan Sausage Paella

Vegan Sausage Paella

 

Vegan Sausages:

8 Garlic Cloves

2 Medium Onions

1 Cup Mushrooms of Choice (Shiitake, Oyster or Crimini)

1 Cup Whole Wheat Bread Crumbs

½ Cup Olive Oil

2 Tablespoons Fennel Seeds

2 Tablespoons Caraway Seeds

2 Tablespoons Poultry Seasoning (Rosemary, Thyme and Sage)

1 Tablespoon Salt

2 Tablespoons Lemon Pepper

1 Tablespoon Soy Sauce

2 Cups Gluten Flour

8 Cups Mushroom Stock

Cheese Cloth

 

For the Stock:

12 Dried Shitake Mushrooms

1 Bunch Fresh Herbs of Choice from the Garden or Store (Rosemary, Thyme, Sage, Oregano etc.)

4 Tablespoons Organic Soy Sauce or 1 Tablespoon Salt

8 Cups Filtered Water

 

Veggie Paella:

2 Veggie Sausages

½ Cup White Grape Juice

1 Cup Mushrooms of Choice (Crimini, Shiitake or Oyster)

2 Roasted Fresh Ears of Corn

½ Cup Kalamata olives

2 Large Tomatoes

2 Stalks Fennel

1 Bunch Greens of choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

1 Leek, Chopped

2 Long Japanese Eggplants

2 Tablespoons Balsamic Vinegar

1 Tablespoon Chipotle Chili Powder

1 Tablespoon Turmeric

Salt and Lemon Pepper to Taste

Oil for Frying

12 Corn Tortillas

 

For the Rice:

1 ½ Cup Organic Brown Jasmine rice

4 Tablespoons Vegan Butter

4 Cups Filtered Water

 

Side Salad:

1 Bunch Arugula

2 Long Japanese Cucumbers

20 Cherry Tomatoes

1 Red Pepper

1 Orange

3 Stalks Fennel (white parts only)

Avocado Oil or Olive Oil

Balsamic Vinegar

Salt and Pepper to Taste

 

This menu allows again for a complete meal with protein, carbohydrates, fats and fermented foods all present to support ascending digestive systems and health. Paella is also filled with many vegetables that will host different nutrients when cooked than when served raw.

 

Add all stock ingredients to a stock pan and heat to a boil. Reduce temperature and simmer for 2 hours. Strain the ingredients before adding the sausages.

 

Place the onions and garlic to the food processor and blend until smooth. Place into a large mixing bowl. Add the mushrooms (you can use those from the stock) to the food processor and process until in tiny pieces. Add this to the mixing bowl along with the bread crumbs, oil, herbs and soy sauce. Mix in one cup at a time of the gluten blending by hand into a sticky dough.

 

Break the dough into six pieces and roll them into a ball first and then into a sausage shape. Wrap in cheese cloth tying the ends like a candy wrapper. Place the six sausages in the mushroom stock adding more filtered water to cover if needed, and heat to a boil. Reduce the heat and simmer for one hour. The sausages will inflate to double or more in size.

 

The sausages will keep for a week or more in a covered container in the remaining stock to keep them moist, and can be used in other meals in addition to the Paella. They are delicious sliced and topped with barbeque sauce or marinara and vegan parmesan cheese for a meal that is high in protein.

 

For the paella, place the water in a pan and heat to a boil, adding the vegan butter and brown rice. Turn down to a simmer and cover, cooking for 40 minutes or until tender.

 

Slice the eggplant into small rounds about ¼ inch thick and place upon an oven proof roasting pan. Drizzle with oil and a little balsamic vinegar. Roast for 20 minutes at 400 degrees. Set aside.

 

Slice the mushrooms and cut the corn off the cob. Dice the tomatoes, fennel, greens, and leek. Dice the sausages into small chunks. Cut the kalamata olives into halves.

 

Heat up a good amount of avocado oil or olive oil in a frying pan and add the mushrooms and sauté until tender. Add the greens and cover allowing them to wilt, about 5 minutes. Add the corn, tomatoes, olives, fennel and olives, and stir for another five minutes. Deglaze with the white grape juice. Add the veggie sausages, green onions and spices and mix. Add the cooked rice and roasted eggplant and mix. Lower the heat and cover allowing to cook for another ten minutes before serving.

 

Place each corn tortilla upon a baking pan and dot with a little vegan butter. Heat in the oven or toaster oven for six to eight minutes until warmed and the butter has melted.

 

For the side salad, dice the cucumbers into fine rounds. Cut the cherry tomatoes in half and dice the red pepper into small strips. Peel the orange and cut into pieces. Dice the fennel into small pieces. Place all ingredients into a mixing bowl adding a little oil and vinegar, salt and pepper to taste and toss. Serve on top of the arugula arranged on four plates.

 

Serve the paella with a lovely bottle of sparkling cider to create a complete meal. Serve with the salad and heated corn tortillas.

 

Greens and Vegan Sausage Pizza

Greens and Vegan Sausage Pizza

 

1 Recipe Homemade Pizza Dough (or Organic Focaccia Bread sliced through the middle creating two large sections)

Pizza Sauce (Organic Canned or Homemade)

Avocado Oil or Olive Oil

1 Recipe Garlic Fried Greens

2 Vegan Sausages Chopped (Please see above for recipe)

16 Ounces Vegan Mozzarella Cheese, Grated

¼ Cup Vegan Parmesan Cheese, Grated

 

Pizza Dough:

1 1/8 Cups Warm Water

1 Tablespoon Avocado Oil or Olive Oil

½ Teaspoon Salt

3 1/3 Cups Whole Wheat or Unbleached Bread Flour

2 Teaspoons Sugar

2 Teaspoons Active Dry Yeast

 

Homemade Pizza Sauce:

8 Ounces Tomato Paste

2 Tablespoons Olive Oil

1 Tablespoon Maple Syrup

1 Teaspoon Salt

2 Tablespoons Red Grape Juice

1 Tablespoon Italian herbs

1 Teaspoon Chipotle Chili Pepper

 

Garlic Fried Greens:

1 Large Bunch Greens of choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

3 Cloves Garlic

2 Tablespoons Vegan Butter

1 Tablespoon Fresh Lemon Juice

Salt and Pepper to Taste

Avocado Oil or Olive Oil for Frying

 

Pizza is one of those staples in the West that create a deep satisfaction, perhaps stemming from childhood when pizza was a treat. Making pizza healthy is therefore a good way to support ascending bodies, and this the vegan sausage and greens provides.

 

Place all ingredients for the pizza dough in a mixer or bread machine in the order suggested and set upon the pizza dough cycle. When risen, roll out upon a circular or square baking pan. Or cut a loaf of focaccia bread in half through the middle creating two sides that can be nicely topped with ingredients of choice.

 

Rinse and cut the greens into strips. Heat up a good amount of oil in a frying pan. Add the garlic and sauté until fragrant. Turn down the heat to medium low and add the greens. Cover and steam for five minutes. Stir in the vegan butter and lemon. Allow the excess fluid to vaporize until minimized. Cool slightly and then squeeze the greens through some paper towels before placing upon the pizza to remove excess moisture.

 

With a brush, brush the dough or halves of focaccia with some oil. Spread a good amount of pizza sauce upon the dough or bread. Cut the vegan sausages into small pieces and place on top of the pizza distributing them evenly. Top with the cooked greens and then with the grated vegan mozzarella cheese. Sprinkle with vegan parmesan cheese.

 

Bake at 350 degrees for 20 minutes or until done and the cheese has melted. Turn on the broiler for a few minutes at the end to cause the cheese to brown slightly before serving.

 

Vegan Nut Balls with Potato Salad and Garlic Greens

Vegan Nutter Balls with Potato Salad and Garlic Greens
 

Nut Balls:

1 Cup Tamari Almonds (or Tamari Pumpkin or Sunflower Seeds)

½ Cup Raw Oats

4 Tablespoons Peanut Butter

1 Tablespoon Flax Seeds

3 Tablespoons Water

½ Cup Whole Wheat Flour

½ Cup Brown Rice

2 Heaping Tablespoons Gluten Flour

Filtered Water

Salt and Pepper to Taste

 

Homemade Barbeque Sauce:

6 Ounces Organic Tomato Paste

12 Ounces Fire Roasted Organic Tomatoes

3 Tablespoons Molasses

2 Teaspoons Chipotle Chili Powder

2 Tablespoons Dijon Mustard

2 Tablespoons Rice or Apple Cider Vinegar

1 Tablespoon Maple Syrup

2 Tablespoons Soy Sauce

 

Warm Baby New Potato Salad:

2 Pounds Baby New Potatoes

4 Green Onions

2 Tablespoons Tarragon

3 Tablespoons Capers

½ Cup Coconut Milk

½ Cup Vegan Yogurt

2 Tablespoons Lemon Zest

Salt and Lemon Pepper to Taste

8 Ears Corn on the Cob

 

Garlic Fried Greens:

2 Large Bunch Greens of Choice (Mustard Greens, Swiss Chard, Collard Greens, Carrot Tops, Beet Tops or Kale)

6 Cloves Garlic, Minced

2 Tablespoons Fresh Lemon Juice

Salt and Pepper to Taste

Avocado Oil or Olive Oil for Frying

 

Heat the water until boiling and add the rice. Cook for about 20 minutes until done and all water has been absorbed.

 

In a blender, blend 1 tablespoon flax seeds with 3 tablespoons water until thick and creamy.

 

Place the almonds or other nuts in a food processor and grind until powdery in texture. Add the oats, peanut butter and flax seed mixture along with flour and gluten and blend until smooth. Place into a large mixing bowl and add the rice, mixing by hand until a sticky dough forms.

 

With a melon scoop or tablespoon, scoop a ball at a time and place upon an oiled ovenproof baking pan. Continue to scoop the dough until about 25 balls are formed. Bake for 30 to 35 minutes until brown on top.

 

Place all ingredients for the barbeque sauce in a food processor or blender and blend until smooth. Place the baked nut balls in a lasagna pan or other oven proof dish and cover with the barbeque sauce. Cover the pan and heat for 20-30 minutes until the sauce is absorbed into the nut balls.

 

While the nut balls are baking, heat up a pan of boiling water and add the baby new potatoes whole and with their skins. Boil for 20 minutes until tender and set aside until cool to the touch. Place the cooled new potatoes into a large mixing bowl. Cream the vegan yogurt, coconut milk, capers, tarragon, green onions, and lemon zest together. Add to the potatoes and toss, adding salt and pepper to taste. This is a lovely and easy dish to make and is quite delicious.

 

To roast the corn, place the ears with their skin into an oven heated to 400 degrees. Bake for 20 minutes until skins are slightly brown on top. The corn will nicely steam underneath. Cool and peel the skins away from the corn and serve with some vegan butter and salt and pepper on the side.

 

Rinse and cut the greens into strips. Heat up a good amount of oil in a frying pan. Add the garlic and sauté until fragrant. Turn down the heat to medium low and add the greens. Cover and steam for five minutes. Stir in the lemon juice and serve.

 

Serve the barbeque nut balls, corn on the cob, baby new potatoes and greens with a lovely bottle of cider for a complete and satisfying meal.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

Language of ONE

 

Dedication

This book is lovingly dedicated to anyone who cares about their Health and Wholeness. May these delicious Plant-based Recipes assist in your Ascension and Earth’s Ascension.

 

Copyright

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.

 

Disclaimer

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.

 

Resources

 

Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.

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