Image of a yummy salad. Soups, Salads and Starters

6. Soups, Salads And Starters

 

Soups warm the spirit upon a cold winter’s 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 provide 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 to 1/2 raw and 1/2 to 2/3 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 quinoa, polenta, rice, potato or pasta 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 quinoa, polenta, rice, potato or pasta 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.

 

Salads

 

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

 

Avocado Caesar Salad

Avocado Caesar Salad

1 Small Head Lettuce Greens (Romaine or Red Leaf)

1 Ripe Avocado

1 Hard Boiled Egg

1 Can Black Olives

4 Tablespoons Capers

½ Cup Parmesan Cheese

 

Caesar Dressing:

¾ Cup Olive Oil

1 Egg Yolk

1 Tablespoon Soy Sauce (or more to taste)

1 Tablespoon Fresh Lemon Juice

3 Cloves Roasted Garlic

½ Cup Grated Parmesan Cheese

 

Homemade Croutons:

2 Slices of French Bread

2 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 are a good source of cholesterol to support the crystalline form. (However, if one is a vegan, coconut milk and coconut and palm oils can also provide good cholesterol sources.) Served with a side of garlic bread, the Caesar salad can be a rich meal in and of itself.

 

Pear, Gorgonzola and Pecan Salad

Pear, Gorgonzola and Pecan Salad

 

1 Cup Salad Greens (Butter or Red Lettuce)

1 Cup Arugula

1 Ripe Pear

2 Ounces (Vegan) Gorgonzola Cheese

½ Cup Pecans

10 Cherry Tomatoes

¼ Cup Dried Cranberries (or Organic Currants or Raisins)

 

Dressing:

Raspberry Vinaigrette or Citrus Balsamic Salad Dressing (Please see “Condiments” section for the recipes.)

 

Tear the salad greens by hand along with the arugula 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.

 

Arugula has a nutty and spicy quality and is a good bitter for cleansing the blood.

 

Kiwi Orange Walnut Salad

Kiwi Orange Walnut Salad

 

2 Cups Salad Greens (Butter or Red Lettuce)

1/3 Cup Endive or other Bitters

1 Large Orange

1 Ripe Kiwi

½ Cup Walnuts

1 Small Cucumber

¼ Cup Dried Currants or Raisins

½ Cup Grated (Vegan) Mozzarella Cheese (or Other Cheese of Preference)

Fresh Basil to garnish

 

Dressing:

Raspberry Vinaigrette, Citrus Balsamic Salad Dressing or Sesame Vinaigrette (Please see “Condiments” section 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

Greek Salad

 

1 Cup Salad Greens

1 Large Tomato

1 Large Cucumber

1 Cup (Vegan) 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, Asur’Ana ate a variety 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

Cole Slaw

 

1 Cup Shredded Red Cabbage

1 Cup Shredded Green Cabbage

1 Cup Jicama Shredded (or Carrots Shredded)

1 Cup (Vegan) Mayonnaise

3 Tablespoons Rice Vinegar

Salt to Taste

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, rice vinegar, salt and sugar creating a delicious accoutrement to any meal.

 

Cabbage is an excellent colon cleanser. Some initiates 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 are excellent sources of trace vitamins that only appear as the vegetables are heated.

 

Vegan Carrot Ginger Soup

Vegan Carrot Ginger Soup

 

16 Carrots

1 Tablespoon Olive Oil

4 Slices Fresh Ginger Root

2 Cups Soy Milk, Almond Milk, or Vegetable Broth

4 Tablespoons Vegan Butter

Salt and Pepper to taste

Coconut Milk for Garnish (Optional)

 

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 vegan butter in a sauce pan. Place the ginger slices in the butter allowing them to diffuse their flavor. Place the carrots and ginger along with one cup of soy milk in the blender or food processor and blend until smooth. Add the mixture to the sauce pan along with the remaining soy milk 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.

 

Vegan Butternut Squash or Pumpkin Soup

Vegan Butternut Squash or Pumpkin Soup

 

1 Large Butternut Squash, 2 Acorn Squash, or 1 Medium Pumpkin

4 Tablespoons Vegan Butter

2 Cups Soy Milk, Almond Milk, or Vegetable Broth

Salt and Pepper to taste

Coconut Milk for Garnish (Optional)

 

Roasted Squash or Pumpkin Seeds:

Squash or pumpkin is much easier to cut after it has been cooked. One can also 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 soy milk and puree until smooth. Heat the vegan butter and remaining soy 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.

 

This recipe can also be used as a pasta sauce. While in Australia, Asur’Ana experienced many restaurants serving squash-based sauce over pasta or mushroom ravioli. Delicious!

 

Vegan Corn Potato Chowder

Vegan Corn Potato Chowder

 

3 Large Yellow Potatoes (or Six Medium Red Potatoes)

2 Ears Corn

1 Fresh Anaheim Chili Pepper

1 Large Yellow Onion

2 Cups Soy Milk, Almond Milk, or Vegetable Broth

4 Tablespoons Vegan Butter

Salt and Pepper to Taste

 

Melt the vegan 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; dice into small pieces and add to the mixture in the pan. Allow the mixture to simmer for five minutes and then add the soy milk 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 kundalini to burn brighter.

 

Vegan Roasted Red Pepper Soup or Sauce

Vegan Roasted Red Pepper Soup or Sauce

 

6 Large Red, Yellow or Orange Peppers

2 Cups Soy Milk, Almond Milk, or Vegetable Broth

4 Tablespoons Vegan Butter

Fresh Rosemary (or Dried Rosemary) or Fresh Basil (or Dried Basil)

Salt and Pepper to taste

Coconut Milk for Garnish (Optional)

 

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 soy milk and blend until smooth.

 

Heat the vegan butter and the other cup of soy milk in a sauce pan. Add the pureed mixture and heat. Serve garnished with rosemary and a tablespoon of coconut milk.

 

Red peppers are high in certain acids important to ascension. Both cooked and raw peppers supply this needed nutrient to the ascending form.

 

This recipe can also be used as a pasta sauce. While in Australia, Asur’Ana experienced many restaurants serving roasted red pepper sauce over pasta or mushroom ravioli. Delicious!

 

Starters

 

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

 

Artichokes with Garlic Butter

Artichokes with Garlic Butter

 

4 Large Artichokes

4 Tablespoons Olive Oil

4 Teaspoons Rice Vinegar

1 Cup (Vegan) Butter, Melted

6 Cloves Roasted Garlic

4 Teaspoons Basil Pesto (Optional) (Please see “Condiments” section for recipe)

 

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 rice 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 quinoa, polenta, rice or bread, and this will make a lovely meal.

 

Artichokes along with Sunchokes (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

Cheese Fondue with Vegetables

 

8 Ounces Swiss Cheese

8 Ounces of Gruyere Cheese

1 Cup Non-alcoholic White Wine

4 Cloves Garlic, Minced

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 non-alcoholic wine in a sauce pan, adding the minced 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. Garlic is a good blood cleansers. The raw vegetables provide vitamins, enzymes and bulk to support the intestinal tract.

 

Roasted Asparagus with Lemon-Mayonnaise

Roasted Asparagus with Lemon-Mayonnaise

 

1 Bunch Asparagus

Olive Oil

Salt

Rice Vinegar

1 Cup (Vegan) Mayonnaise (Please see “Condiments” section 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

Steamed Broccoli with Cheese Sauce

 

1 Large Head of Broccoli

8 Ounces of (Vegan) Grated Cheddar Cheese

1 Cup Milk (Vegans: Substitute with 1 Cup Soy Milk or Almond 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 quinoa, polenta, rice, pasta or bread and you have a nice meal.

 

Roasted Eggplant with Sesame Seeds

Roasted Eggplant with Sesame Seeds

 

8 Small Japanese Eggplants or 1 Large Conventional Eggplant

Sesame Oil

Sesame Seeds

Soy Sauce

Rice Vinegar

1/3 Cup Chopped Fresh Green Onions for Garnish (Optional)

 

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. Garnish with chopped fresh green onions. Serve with some brown rice and a salad and one will have a lovely meal.

 

Roasted Winter Vegetables

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. Cut into 2 inches 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 quinoa, polenta, rice, pasta or bread as a meal in itself. You can use any combination of vegetables for this dish.

 

Roasted vegetables are a favorite meal of Asur’Ana when she desires something fresh and simple and yet delicious. Serve with vegan spicy aioli or vegan pesto aioli as a lovely sauce. No side salad may be needed for this meal.

 

Ascension Meditation Recordings

 

Ascension Insights Charts & Diagrams

 

Language of Light

 

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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