Asur’Ana has learned over time to make her own mayonnaise and yogurt along with salad dressings. Fresh homemade mayonnaise is not only delicious but is also a good base for dressings and coleslaw. She has learned to use olive oil for the dressings and mayonnaise as olives appear to be ascending as a species. This is not so for “canola” which is a genetic modification of corn oil. Sunflower and safflower oils are other good options. On occasions, she also treats herself to almond, walnut or macadamia nut oils which are even more delicious upon fresh salads or upon pasta.
Milk and milk products can often be loaded with substances that add toxins to an already toxic system one is trying to ascend out of. We therefore advise the use of organic milk and milk products whenever possible. Skim milk is very hard to digest as some of the enzymes necessary to digest milk are in the cream; remove the cream and you will have milk that cannot assist in its own breakdown. It is for this reason that we suggest drinking whole milk or half and half instead of skim milk.
Raw milk is the easiest to digest as it has all enzymes available to break itself down, however raw milk can be difficult to obtain in many regions. Not all the enzymes from the fat are destroyed in the pasteurization process which may be why whole milk, half and half or cream is easier to digest even when it is not raw.
Italian Condiments
Basil and garlic are excellent blood cleansers in ascension.
Basil Pesto
1 Bunch Fresh Basil (leaves only)
½ Cup Pine Nuts or Macadamia Nuts (Walnuts or Pecans also are good)
4 or 5 Cloves Fresh or Roasted Garlic (roasted is more mellow in taste – see recipe below)
1/3 Cup or more Olive or Walnut Oil (Almond Oil is good too)
½ Cup Grated Parmesan Cheese (Vegan Parmesan Cheese for those who are vegans)
1-2 Tablespoons Fresh Lemon Juice
Salt to Taste
Place all ingredients in a food processor or blender and blend until a nice paste is made. Add more oil as needed for blending. Store in an airtight glass container in the refrigerator for many months; or freeze for longer storage.
Sun-Dried Tomato Pesto
12-15 Sun-Dried Tomatoes
½ Cup Pine Nuts or Macadamia Nuts (Walnuts or Pecans also are good)
4 or 5 Cloves Fresh or Roasted Garlic (roasted is more mellow in taste – see recipe below)
1/3 Cup or more Olive or Walnut Oil (Almond Oil is good too)
½ Cup Grated Parmesan Cheese (Vegan Parmesan Cheese for those who are vegans)
1-2 Tablespoons Fresh Lemon Juice
Salt to Taste
Place all ingredients in a food processor or blender and blend until a nice paste is made. Add more oil as needed for blending. Store in an airtight glass container in the refrigerator for many months; or freeze for longer storage.
Mix with buttered pasta for a quick meal, or blended with mayonnaise for a nice pesto-mayonnaise, or sour cream for a nice salad dressing or dip. One can also mix pesto with butter as a nice topping on fresh bread. Try spreading pesto upon homemade focaccia bread before it bakes—yummy!
Spicy Homemade Marinara
2 Pounds Tomatoes, Washed
¼ Cup Olive Oil
8 Cloves Garlic, Minced
1 Large Onion, Diced
1 Cup Parsley, Chopped
1 Cup Red Grape Juice, Cranberry Juice or Pomegranate Juice
½ Cup Grated Parmesan Cheese (Vegan Parmesan Cheese for those who are vegans)
1 Tablespoon Maple Syrup or Brown Sugar
Fresh Oregano and Basil, Chopped; (or Italian dried herbs)
1 Tablespoon Chipotle Chili Powder (or more to taste)
Salt and Pepper to Taste
In a sauce pan, heat up the olive oil. Add the minced garlic and diced onion to the pan. As the onion becomes translucent, squeeze each tomato by hand into the pot. Allow this to simmer.
Add the chopped parsley grated parmesan cheese along with the red grape juice, maple syrup and fresh herbs along with chipotle, salt and pepper to taste. Simmer for 20-30 minutes before serving. Serve over homemade or organic store bought pasta.
If using a pressure cooker, one would place all ingredients in the pressure cooker and cook on high for 10 minutes.
Salad Dressings
Vinegar and fresh greens are a good way to manage the pH of the body and provide the necessary enzymes for digestion and ascension.
Sesame Vinaigrette
¾ Cup Walnut Oil (or Peanut or Macadamia Nut Oil)
4 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
2 Tablespoons Soy Sauce
1 Tablespoon Brown Sugar or Maple Syrup
1 Tablespoon Sesame Seeds
Mix all ingredients well and pour over salad greens and other salad ingredients of choice. Diced red and yellow peppers, green onions, and cherry tomatoes make nice editions to this type of salad dressing. Top with toasted sesame seeds.
Balsamic Citrus Salad Dressing
¾ Cup Olive Oil (or Walnut or Macadamia Nut oil)
3 Tablespoons Balsamic Vinegar
4 Tablespoons Orange Juice
1 Teaspoon Salt
Mix all ingredients well and pour over salad greens along with other ingredients of choice. Slices of pears, candied walnuts, grapes and gorgonzola or blue cheese go nicely with this dressing.
Raspberry Vinaigrette
¾ Cup Light Olive Oil (or Walnut or Macadamia Nut Oil)
½ Cup Fresh or Frozen Raspberries
3 Tablespoons Raspberry Vinegar
1 Tablespoon Maple Syrup or Organic Sugar
2 Teaspoons Salt or more to taste
In blender or food processor, process raspberries until liquefied. Add the remaining ingredients; pulse until blended. Pour over salad greens plus other ingredients of choice. Slices of kiwi, strawberries, pecans and cherry tomatoes go nicely with this dressing.
Creamy Green Goddess Dressing
¾ Cup Homemade Mayonnaise (see below for recipe)
¼ Cup Buttermilk (Vegans: Use ¼ Cup of Soy Milk or ¼ Cup Almond Milk. Stir in 1½ teaspoons of lemon juice or apple cider vinegar. Let the mixture stand for five to 10 minutes; then use it in place of the buttermilk.)
½ Ripe Avocado
¼ Cup Parsley Leaves, Chopped
4 Cloves Roasted Garlic Smashed
Dash Soy Sauce
2 Teaspoons White Vinegar
1 Teaspoon Dijon Mustard
Salt and Pepper to taste
Mix all ingredients well in a blender or with a hand blender or by hand. Serve over greens with croutons and a lemon wedge. The avocado adds a nutty taste to this dressing.
Garlic
Garlic has anti-viral and anti-parasitic properties.
Roasted Garlic
2 or 3 Garlic Heads
2 Tablespoons Olive Oil
Cut the top off each head of garlic. Place upon a baking sheet. Heat oven to 400 degrees. Drizzle garlic heads with olive oil. Roast for 20 minutes. Cool and squeeze out the garlic storing in an airtight glass container for future use; or serve hot spread upon toast or crackers along with some blue cheese.
Homemade Mayonnaise
Olive Oil is useful to the crystalline nervous system and eggs to the crystalline cellular structure.
Homemade Mayonnaise
2 Cups Olive Oil (or Sunflower or Safflower Oil)
3 Eggs (Vegans: Use 3/4 Cup Puréed Silken Tofu)
2 Teaspoons Salt
2 Teaspoons Dijon Mustard
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Maple Syrup or Organic Sugar
Place the salt, mustard, lemon juice, maple syrup or sugar and eggs or puréed tofu in a food processor or blender. Blend until it turns a creamy yellow color. Add one tablespoon of the olive oil only and blend on high until the mixture begins to turn white. Drizzle the remaining oil in one tablespoon at a time until the mixture sets. Then one may add the oil a little more rapidly. Makes 1 pint. Refrigerate for up to one month in an air tight container. You can also add 10 drops of colloidal silver as a natural preservative.
Olive oil makes a nice thick mayonnaise; however, one can also try organic sunflower or safflower oil for a lighter texture.
Spicy Aioli
½ Cup Mayonnaise (Recipe Above)
2 Teaspoons Chipotle Chili Power (Can Substitute Regular Chili Powder)
1 Teaspoon Fresh Lemon Juice or more to taste
Salt to taste
Mix all ingredients and use as a dip with crackers as a lovely snack or upon sandwiches to enhance the flavor. The smoky flavor of chipotle chili is delicious.
Pesto Aioli
½ Cup Mayonnaise (Recipe Above)
1 Teaspoon Basil Leaves (Chopped) or Sun-Dried Tomato Pesto (Recipe Above)
Dash Fresh Lemon Juice
Mix all ingredients and use as a dip with crackers as a lovely snack or upon sandwiches to enhance the flavor.
Homemade Yogurt and Yogurt Cheese
Yogurt is excellent for retaining the proper pH and bacteria in the intestinal tract along with reproductive system.
Homemade Vegan Coconut Yogurt
1 14-Ounce Can Whole Coconut Milk
2 Capsules Vegan Probiotic (I use the brand Align Whole Food Blend Multi-Strain Probiotic Supplement 10 Billion. However, any strong vegan probiotic that needs to be kept in the fridge will work. They need to be capsules, not pills, which have to be crushed; capsules can be easily opened and emptied.)
Shake the can of coconut milk well. Open and pour into a glass jar or bowl. Sometimes the coconut milk is separated, so after adding it to the jar, stir with a whisk to get it completely smooth.
Empty the 2 probiotic capsules into the yogurt and use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
Cover the mixture with cheesecloth (or a very thin, clean dish towel, something that lets air in but keeps bugs out) and secure with a rubber band. Let the yogurt activate for 24-48 hours in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and during the summer, it’s easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
That’s it and very easy! Once the yogurt has reached the right amount of tanginess and thickness for your liking, cover securely with a lid and refrigerate until cold. Refrigerating will also thicken the yogurt even more. Store covered in the refrigerator for up to 7 days. Very delicious!
Homemade Yogurt
2 Quarts Half and Half or Whole Milk
3 Tablespoons of your favorite Yogurt or Yogurt Starter
A 2 Quart Thermos
Place milk in double boiler, filling the bottom kettle with water (one is less likely to over boil with a double boiler). Or place the milk in a pan directly upon the stove top. Heat until the milk is as hot as it can become (or to 190 degrees F as tested with a candy thermometer).
Remove the pan from the heat. Cool until it is easy to the touch (or to 115 degrees F with a candy thermometer). If it is too hot, the heat will kill the bacteria in your starter or yogurt. One can place the pan in a sink full of cool water with a few ice cubes to speed up the process, but make sure not to overcool.
Stir in the yogurt or starter and put the mixture into a 2-quart thermos and seal. Let stand for 4-5 hours and you will have lovely creamy yogurt. The thermos will retain the right temperature to develop the yogurt. When thickened, stir and transfer to one or several airtight glass containers and refrigerate.
Yogurt Cheese
½ the Above Quantity of Yogurt or Vegan Coconut Yogurt
Take one half of the prepared yogurt from above recipe. Line a large sieve with cheesecloth. Place the sieve into a pot. Place the yogurt into the sieve and cover with a cloth. Refrigerate overnight and one will have a creamy yogurt cheese to use for dips or serve upon toast the next day. Store in an airtight glass container and refrigerate.
Vegan Raita
1 Cucumber, Chopped or Grated
6 Ounces Whole Coconut Milk
3 Tablespoons Fresh Mint Leaves, Minced
2 Teaspoons Rice Vinegar (or Lemon Juice)
¼ Teaspoon Cayenne Pepper
¼ Teaspoon Ground Cumin
Salt to taste
Mix everything together in a mixing bowl. Taste and adjust seasonings as desired. Eat immediately or make in advance, stored in a sealed container in the refrigerator. Enjoy!
Vegetarian Raita
¾ Cup Homemade or Plain Whole Milk Yogurt
1 Medium Tomato, Diced
½ Small Cucumber, Diced
1 Teaspoon Salt
1 Teaspoon Coriander
Mix all ingredients in a bowl and serve. Raita is served over spicy Indian dishes such as the Potato Pea Curry in the “Main Dishes” section of our recipes.
Jellies and Chutneys
Jelly from scratch is delicious and can be stored in the refrigerator for a month or so until eaten. Chutneys are sweet accoutrements to spicy Indian cooking.
Butter Jelly
2 Cups Fresh Fruit (Berries, Nectarines, Pears, Peaches, Apricots, Mangos, Pineapple or any combination of preference)
4 Tablespoons Butter (Vegans: Use Vegan Butter)
Melt the butter and add the fruit. Cook until the fruit becomes a thick jelly. Serve hot over pancakes, or store in an airtight jar and chill in the refrigerator. Use the jam upon toast with peanut butter or butter.
Mango Chutney
1 Large or 2 Small Ripe Mangoes (or 3-4 Ripe Peaches can be substituted)
½ Cup Golden Raisins
¼ Cup Maple Syrup or Brown Sugar
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Finely Chopped Ginger
1 Teaspoon Chili Powder
1 Teaspoon Whole Mustard Seeds
1 Teaspoon Salt
1 Teaspoon Lemon Rind
1 Teaspoon Orange Rind
Dash Cayenne Pepper
Dash Cinnamon
Wash and remove skin and seed from the mango. Cut into small pieces. Cook all ingredients stirring often for about an hour. Store in an airtight glass container in the refrigerator. Chutney is a nice side dish along with Raita for any spicy dish, and especially Indian cooking.
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.
Source
Asur’Ana. Vegetarian Ascension Recipes. Aligning With Earth, 2019. Digital.