Garam Masala Steamed Fall Vegetables, with Probiotic Cabbage and Pepitas

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

INGREDIENTS
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
Distilled water

DIRECTIONS
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
Add ghee
Add spices
Plate and serve with the pepitas on top and Pink Himalayan Salt (optional, to taste)

This goes really well with chai tea =)

Simple Alkaline Food Chart

 

Tags: alkaline food chart,autumn,fall,fetal cells,healthy,ghee,homemade,Light Food,probiotic fermented cabbage,nutrient dense,recipe,rustic,Senomyx,steamed,vegetarian

Namaste ❤

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

A Rustic Artisan Alternative Grain Home-ground Homemade Bread With Kneading Demonstration

June 16, 2019

This is the third bread I have made in as many months, that’s how little I eat it. In order to begin to recover from the Lyme and Morgellons that the government cabal medical system refuse to acknowledge, test for, diagnose and treat, one must consume as little wheat as possible – even non-GMO organically grown heritage strains – and carbohydrates need to be dropped to 10-20% of food intake, as synthetic biology parasites and the ropeworm feed on them. The entire paradigm of nutrition and its role in disease – all deceptively defined by the cabal to profit from the industry of poor health (Big Pharma) and to depopulate humanity, as spelled out to all mankind, the twenty foot high granite slabs in Elbert, Georgia called The Georgia Guidestones are chiseled with ten directives written in ten different languages; four are the first civilization languages of the fallen angel aliens, and the remaining six are the most populated languages in the world.  These languages are respectively: Spanish, English, Russian, Hebrew, Hindi, Swahili, Babylonian Cuneiform, Classical Greek, Egyptian Hieroglyphics, and Sankskit.  Built to survive the apocalypse, the Georgia Guidestones are not merely instructions for the future—the massive granite slabs also function as a clock, calendar, and compass.

So it’s critical for our survival as a species, and to resist Transhumanism, that we not eat what they designed to kill us.

The most recent batch of bread I made (rolls, really) was delicious, with very little wheat. The batch had even less than that one. I used red quinoia, pinhead oats, flax seed, brown rice, teff, and just enough whole wheat flour to knead with. The liquid is always distilled water and EVO (extra virgin olive oil). I used both pink and black himalayan salt and at the last moment, thought to make an impromptu demonstration of kneading for my readers. I began baking bread in 1978, and baked it two to three times a week until both of my children left home. So my hands have a good deal of muscle memory, as you can see! I have posted this kneading video on a different video host, so the embed code is not being allowed to be saved here by WordPress, who insist they are not G-owned. Here is the embed code for it below as you can see in the *screenshot. I was ‘allowed’ to place the video on the WordPress server, but not save embed code. The SAVE button is gone. So see? From the inside-out, they are messing with us in everything. Last night they kept shutting my computer off: it began when I did the post called This cloaked Annunaki craft looks like a sonogram

so we shall see if the gremlins allow me to use Brighteon. This is a Premium Plan blog I pay for with my own funds (I don’t waste money on products or empty things), so I am ‘allowed’ to use outside video hosting to save my bandwidth and storage allotment. So where’s my save option, WP gremlins? Why can’t the video appear? Will they both ‘magically’ begin to work, soon? We shall see. In the meantime, I document. I’m just a watcher in the end days.

As I planned to have some as my one meal both yesterday and today, I made a Mediterranean Dipping oil, with freshly chopped garlic. Always let the garlic air for ten minutes after slicing but before adding to a recipe or cooking process to allow the active component Allicin to reach antioxidant capacity.

DippingOilWithRecipe._800p

The grains were ground in my Ninja blender cup. This is an ideal recipe to add Diatomaceous Earth to, as the texture disguises it beautifully, and critters are drawn to carbs you enjoyed it with! You can request the free chapter on the ropeworm detox protocol from my upcoming book EATING TO ASCEND – THE ASCENSION DIET here. And below is a simple alkaline/acidic food chart.

Simple Alkaline Food Chart

ETAsaveBttnGone19June2019

Tags: alkaline,alternative grain,artisan,bread,depopulation agenda,EVO dipping oil, Georgia Guidestones,healthy,home milled ground,homemade,kneading demonstration,Light Food,Lyme Disease,Morgellons,olive oil,organic,non-GMO,recipe,rustic,vegetarian

Namaste ❤

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

Fast, Healthy & Alkaline Hummus

May 23, 2019

Legumes (beans) are meat to vegetarians, as are nuts and seeds, for the protein they provide. Although there is no true organic now, due to the geoengineering ruin of all water, air, soil and growing cycles, we must still choose from the best of what we have available at hand. Choosing foods which are as non-GMO is no longer trustworthy, since the “Non-GMO Project” label on everything is indicative of the opposite: whitewash like on a picket fence. BUT, you can make your own, with the best and “cleanest” (from pesticides, fertilizers, GMOs, contaminated soil, irradiated) you can afford. By making it yourself, you reduce contamination, handling, and other toxic and cumulatively life-shortening vectors.

Traditional hummus, a Mediterranean staple, is usually made from chick peas, which I recall are one of the few beans not genetically modified (yet), but you can actually use any variety. (Black beans make a great hummus, with cumin and cilantro mixed in). What you see in the images is exactly what I used, and it took ten minutes. I ground the grains and baked the bread from scratch a couple of weeks ago (I freeze it in small, separate bundles for use over time). The garbanzo (the proper term for chick peas) beans already soaked, lemons juiced, all I had to do was cut some onion and garlic. Always let the garlic air for ten minutes after slicing but before adding to a recipe or cooking process to allow the active component Allicin to reach antioxidant capacity.
This served one =)

Ingredients:
About 1-1/2 cups chick peas, 2 TBS lemon juice, 1/4 small onion, 2 cloves garlic (sliced 10 minutes prior to blending), 2 TBS Tahini, 1/2 tsp Pink Himalayan Salt, 1/4+ freshly ground black pepper, and enough bean soak liquid to blend at a smooth consistency.

All ingredients were added to the Ninja blender cup, and in ten seconds it was done. It takes longer to spoon it all out into a dish! After that, I drizzled it with toasted sesame oil and red pepper flakes. The rolls are made from spelt, oats, brown rice and quinoi that I grind in a standard coffee grinder a bit at a time. This is an ideal recipe to add Diatomaceous Earth to, as the texture disguises it beautifully, and critters are drawn to carbs you enjoyed it with! Below is a simple alkaline/acidic food chart.

Simple Alkaline Food Chart

Tags: alkaline, food, homemade, hummus, legumes, recipe, vegetarian

Namaste ❤

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

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