Fall food! Probiotic Fermented cabbage and baked tofu vegetable soup!

October 16, 2019

In between all the serious issues we deal with, and the writing and research and emails and web “stuff” (which I have a steep learning curve with, apparently!), I try to – even if it seems sometimes futile, for example, why preserve a few pints of salsa and fermented vegetables if the “world is gonna end” (somebody would eat it who needs food if I dematerialize? That’s a thought…) – but, for me, coming from a suddenly stunted lifetime of being a non-GMO organic farmer and livestock owner and food preserver/farmer’s market vendor (and chicken lady!), it’s grounding, and I mean that. But this is a fact: everyone needs to grow food. I started 42 years ago! Now we need to grow indoors, due to all the heavy metals, toxins & nanotechnology from the geoengineering. Always keep that in mind!

Sometimes it’s great to just work at a task with the muscle memory and skills years have given me. I don’t need recipes, measuring utensils or etc. I just need a task and my self. I do it monastically, I suppose. Sometimes in silence, getting into and blissing out on the high-pitched tones that are relativey drowned out in the whitewash of satan’s digital technology, screen refresh rates, CSS layer loads which are repetively programming us, the 440 Hertz’s, the CAT5 wire leakages, the electrosmog, the hum of electronics, the fibers the frequencies activate… for an EMF-sensitive AFFLICTED person who deals with chronic Lyme and Morgellonsit’s beautiful to unplug.

Sometimes I listen to videos or frequencies. Lately, as you know, I have been listening to Mooji and Sadhguru.

So here is a soup I made. It’s a distilled water base, with ~1 cup of imported Indian Green Lentils, ~2/3cup whole pinhead oats, 1/2 fresh shredded cabbage, 7 peeled and cut into 3/4″ to 1″ pieces non-GMO local multicolor carrots, a sweet white onion, cut into 16ths around its meridian (I think like that), 3 small local green peppers from a local church free-pick sidewalk garden, chopped fresh garlic (more saved to add at end) a TBS Pink Himalayan Salt, a TBS of dried oregano (cheap brand, Dollar Store),and 1/2 tsp smoked Hungarian Pepper. While that simmered, I drank the liquid from a quart of fermented probiotic cabbage, and set the cabbage aside – about 2 cups – to add close to the end, to keep the beneficial microbes alive, and baked the tofu, which I had wrapped in a tea towel (linen, no products or chemicals used to wash it, I wash only with borax, baking soda and vinegar, sometimes Fels Naptha for stains, with elbow grease!) and weighted. That removes excess water. Then I sliced and cubed it and baked it at 375′ on an olive-oiled baking sheet until firm, and set aside. After bringing the soup back to temp upon the addition of the room-temperature uncooked probiotic cabbage, I folded in the baked tofu and the rest of the aired garlic (that allows the active agent Allicin to reach peak funtion as anti-oxidant and parasite-repeller).

At no point did I allow it to reach boiling once I added the probiotic cabbage. Delicious! And as Jesus told us in the Essene Gospel of Peace, Book One, it demanded chewing! As a vegan, it can be really satisfying to have a “comfort food” like a hearty vegetable soup. Like any “gramma”, I can store some in the freezer, and eat the rest through out the week. The way I think, with the advent of the FORTNITE GAME predictive game changes, it may be moot to have made soup. But making soup was a quiet exercise. I don’t have gardens outdoors to work, or a way to live amongst the four angels in a physical way at all anymore. I do this on the innerstanding platform. but, since that;’s digital, as I said, the frequencies are really negative. So, the soup. Quietude. Almost devotional, monastic time.
I like that. I like the quiet space.

Namasté.

© EATING TO ASCEND – THE ASCENSION DIET 2019
@EatingToAscend http://eatingtoascend.com

EATING TO ASCEND – an IMPROMPTU KOMBUCHA KITCHEN TOUR

September 19, 2019

Just a spur-of-the-moment video of the
batch of kombucha I bottled this morning, with a glimpse at a
few of the homeopathic ‘helps’ I add to teas and elixirs.

Above this sentence should be the video hosted on a non-cabal server, but THEY keep suppressing it and interfering with it loading as an embed, although it’s online and publicly viewable at https://www.brighteon.com/6a795dbf-077c-4368-a9d6-dfd173046690.

Anyone can make kombucha, and should. What an amazing
probiotic to rebalance the gut and drive the ropeworm serpent
babies out! EVERYTHING in this world promotes those to grow in
all life. That’s because THEY have miscegenated EVERYTHING.
The 5G ELF EM atmosphere they HAARP with NEXRAD works with
the heavy metals, vaccines, pesticides, smartdust nanotech,
molds, yeasts and GMOs – basically EVERYTHING NOW, as THEY
have ruined it all, accusing US of being wasteful while THEY
ARE LITERALLY WASTING ***US*** AS THEIR HUMAN RESOURCES, AS
BATTERIES. They call us cattle; useless eaters.

KOMBUCHA IS ONE WAY TO TAKE BACK YOUR SOVEREIGNTY.
You are human and you are a child of the CREATOR, not an
accident.

You have a SOUL and it is your responsibility to grow it, in
the face of all they throw at us.
YOU CAN DO IT.
I and others are here to help.

Here are the three gallons are ready to bottle in about two weeks.

3KombuchaToFerment19Sept19a

P.S. Today is the birthday of my teenage years best friend Kathryn Anne Park, whose middle name I made my daughter Emily’s middle name. Wherever you are, Kathy, please know that I dedicate this day to you every year: I have never forgotten. I remember everything (I must be part elephant). I still have the note you wrote me in 11th grade that your parents were divorcing: it was so hard for you to talk about you could not speak. It’s still folded the way you folded it; a chinese football you passed to me in English class.
Wow, the past and the present are really one. I miss you and I love you, Kathy Park… I love you all <3

Namasté.

Tags:
annunaki,ascension,depopulation,EatingToAscend,health,kombucha
,probiotic

© EATING TO ASCEND – THE ASCENSION DIET 2019
@EatingToAscend http://eatingtoascend.com

Deus X Kombucha Batch Complete!

June 9, 2019

The kombucha scoby I split into two and made a dual-gallon batch from (<— link) was done yesterday, and I just finished processing all the images. Look how lovely it turned out! Nine days seems to be just right for now. No aspergillus mold, not sweet, not vinegar-ey – just incredibly refreshing, effervescent, and healthful as a probiotic. What it costs me to make is literally pennies to the dollar, and I know exactly how cleanly and purely it was created, with love and cymatics of structured water, by me and God.

The SCOBY is from Amazon and was about $10.00. I really recommend this one, and have had complete success. Buying your own through my affiliate link helps me bring all of this life-saving information to others all over the face of our dear earth <3

This slideshow requires JavaScript.

Ingredients: Two gallons of home-distilled water, used to make the tea as well as fill the jars, which a 50/50 tea and water, a SCOBY in each jar, and 1 cup white cane sugar in each jar.
Process: Put a SCOBY in each clean jar, add one cup of sugar (the SCOBY consumes the sugar as its food while fermenting), fill halfway with room temperature tea made with distilled water, and add distilled water to bring up to one gallon. Seal, bless with intention, and place in a dark, undisturbed place for a week to ten days. The target optimal temperature is 71′-74′ F.
Done time: After a week, test by placing a straw with one end capped in, and releasing into a spoon or cup (not your mouth, you don’t want to contaminate with saliva if you need to test twice!) If it is sweet, give it more time. It’s perfect if the sweet edge is gone. If you see a bit of blue aspergillus mold (not harmful, basically penicillin like on bread), it’s done and then a bit over done. Stop before the blue begins. After three batches, I feel confident about a nine day batch time! Strain through clean cheesecloth or a small gauge seive into bottles, cap tightly and refrigerate. So delicious and good for you!
Tip: If it gets cool in the house, set the darkened jar (kept in a dark box or covered with a towel) on a plate atop a bowl of hot water, and use your wrist to baby-bath-water-check it =)

Namasté!

Tags: cell food, cymatics, distilled water, doula, homemade, living food, kombucha, non-GMO, probiotic, SCOBY, structured water, tea

© EATING TO ASCEND – THE ASCENSION DIET 2019
@EatingToAscend http://eatingtoascend.com

Deus X Kombucha!

May 29, 2019

A cell food, kombucha is a healthy, life-giving and healing alternative to fermented or carbonated drinks. It’s really not difficult, and inexpensive to make – not to buy, though! Until I began to make my own, I could not afford to drink kombucha, and had purchased exactly two pint-sized bottles in the last four years (that’s simply a fact). Loving it so much, and with the one gallon batch gone in three or four days, I decided to split my kombucha SCOBY into two batches, and share the process here with my readers, to demystify it for you, hopefully. I cut the SCOBY in half as evenly as I could with a paring knife.  It reminded me of my granddaughter Emily’s placenta home, which Kathy stretched like a cathedral in her hands, delivering Nichole’s afterbirth while my daughter Emily and I watched (she was birthed with the same midwife I used when I had my two children). This inspired my daughter Emily to become a doula, and when I saw Nichole before she died, she told me she would always feel honored that her daughter Emily’s birth is what led to my daughter (her sister-in-law’s) passion and life work. Truly, a SCOBY is a living creature: it felt like meat (as I used to remember, as I’m vegetarian going on three years now). I haven’t used sugar in four years, so to me this is a dessert drink!

The SCOBY is from Amazon and was about $10.00. I had been researching this a few years now, and it’s not necessary to spend more on your starter SCOBY – it’s how you feed it that counts as it matures. For the tea, I used 1/6 English Breakfast black tea and 5/6 gunpowder green tea in this batch. The previous batch (last image in slideshow) was made with Twining’s Jasmine Green tea, and is very crisp and delicate, like a fresh apple. I think it’s so amazing on it’s own, with a complex yet delicate bouquet (I used to grow hops and brew beer lol) that the thought of adding flavoring is, for now, just silly to me! I’m new to kombucha (this is only my fourth batch), so am I experimenting in gradual steps, building my foundation to veer from wisely. And yes, I should be using better, cleaner teas. I do the best I can with with what $$$ I have.

This slideshow requires JavaScript.

Ingredients: Two gallons of home-distilled water, used to make the tea as well as fill the jars, which a 50/50 tea and water, a SCOBY in each jar, and 1 cup white cane sugar in each jar.
Process: Put a SCOBY in each clean jar, add one cup of sugar (the SCOBY consumes the sugar as its food while fermenting), fill halfway with room temperature tea made with distilled water, and add distilled water to bring up to one gallon. Seal, bless with intention, and place in a dark, undisturbed place for a week to ten days. The target optimal temperature is 71′-74′ F.
Done time: After a week, test by placing a straw with one end capped in, and releasing into a spoon or cup (not your mouth, you don’t want to contaminate with saliva if you need to test twice!) If it is sweet, give it more time. It’s perfect if the sweet edge is gone. If you see a bit of blue aspergillus mold (not harmful, basically penicillin like on bread), it’s done and then a bit over done. Stop before the blue begins. After three batches, I feel confident about a nine day batch time! Strain through clean cheesecloth or a small gauge seive into bottles, cap tightly and refrigerate. So delicious and good for you!
Tip: If it gets cool in the house, set the darkened jar (kept in a dark box or covered with a towel) on a plate atop a bowl of hot water, and use your wrist to baby-bath-water-check it =)

Namasté!

Tags: cell food, distilled water, doula, homemade, living food, kombucha, non-GMO, probiotic, SCOBY, tea

© EATING TO ASCEND – THE ASCENSION DIET 2019
@EatingToAscend http://eatingtoascend.com

%d bloggers like this: