September 17, 2019
This steamed dish I am calling Garam Masala Steamed Fall Vegetables is made with my fermented cabbage, a sweet potato, two small turnips, and some freshly shredded cabbage and carrot. While it’s not raw, it’s not totally dead, either. Regarding the probiotic cabbage; I just drank the juice today, saving the cabbage for this, and the flavor it adds is very layered to the palate, accentuating the sweet potatoes. The controllers use fetal cells to accomplish this, making humans cannibalize en masse, in an involuntarily done satanic ritual passing their children over the fire to Molech!
After it steamed for about ten minutes, I added a bit of room-temperature distilled water to cool it off, and one must never drain the water when steaming produce – if you do, the nutrients in it are lost. Always use distilled water for steaming and cooking. ALWAYS. Then I added a few pinches each of Garam Masala, mild curry, a tiny pinch of nutmeg and of allspice, and a teaspoonful of ghee (clarified butter, vegan-safe, but as with everything, that’s debatable). A sprinkling of non-GMO raw pepitas – pumpkin seeds – and a few grinds of Pink Himalayan salt, and it was done.
This would also be a good candidate for pureeing as a liquid soup, and that’s what I’m doing with the second half of the recipe tomorrow, adding coconut milk, I think!
Always generously peel the root vegetables you consume, as parasites and grubs can lay eggs and life cycles can and do reside in the skins. Vigilantly remove all soft spots and black mold or wormholes… I toss the whole piece away in that case, though this level of fastidiousness wasn’t taught to me by my Amish and Mennonite and German lineage ancestors, who in their thriftiness would call it wasteful of me: but they all had parasites, everyone does unless they detox.
Garam Masala Steamed Fall Vegetables, with Probiotic Cabbage and Pepitas
1 sweet potato (or yam)
1 cup probiotic fermented cabbage (this is not sauerkraut, but a 3-5 day counter ferment)
1/2 cup shredded fresh, raw cabbage and carrot (peeled)
2 small or 1 large turnip, peeled
Ghee (clarified butter)
1 tsp raw pumpkin seeds
Spices: Garam Masala, curry, nutmeg, allspice, Pink Himalayan Salt
Cut the turnip and sweet potato into 1-1-1/2″ cubes, shred fresh cabbage and carrot
Steam the produce together for ten minutes
Remove from heat, add a small amount of room temperature distilled water to cool it
Plate and serve with the pepitas on top and Pink Himalayan Salt (optional, to taste)
This goes really well with chai tea =)
Tags: alkaline food chart,autumn,fall,fetal cells,healthy,ghee,homemade,Light Food,probiotic fermented cabbage,nutrient dense,recipe,rustic,Senomyx,steamed,vegetarian
© EATING TO ASCEND – THE ASCENSION DIET 2019
Oh, I would love to eat the dish! I am also ok with other vegetables in it!
Make sure that you buy ghee made from A1 milk of grass fed Indian Cow. If you cannot find it locally order online for brand Organic India. It is not the best as compared local source, but better than others. The next best could be Patanjali brand.
Also, please share about the chai (tea) you had? About the preparation and from which area / brand.
Thank you for sharing. Take care.