Ascension Kitchen: Plant-Based Food for 5D Consciousness

Hello Openhanders and fellow Kitchen Adventurers,

Let us explore deeply into the endless possibilities unfolding in a kitchen, the creative process, where possibility becomes probability, and then delicious dinner.

Today I want to share with you one of my go-to, fall-back dishes – the one I make when I'm not feeling particularly inspired but have a lot of veggies in the fridge that don't seem to want to combine in any particular way. It is a Joyous Sparks Classic, and also a Standard, allows for endless variability and will never, ever be the same way twice: the Soulful Stir-fry.

It's a dish that, from a simple basis – you might say: source – can burst into a multitude of variations, each pretty much unique. But also, at the same time, at the source, the same thing.

Well, that might sound a bit grandiose and have you wondering, “What the heck is she on? Did she sniff too much curry powder?”

Actually, Life has just reminded me that the most simple, seemingly everyday occurrences are anything but. And that yes, something as simple and ordinary as cooking a meal, can reflect something of the nature of the Universe.

As above, so below, after all.

So let's dive in …. with an example:

The ingredients are

• 1 bok choy

• 1 very large carrot

• 2-3 black salsifies

• ca. 200g of cooked soy beans (one glass jar)

• about 3 handfuls of (frozen) green beans

• ginger (however much you like)

• 3 small onions

• 1 clove of garlic

• oil (I use coconut)

• ca. 100g of millet

• salt & pepper

You make it like this

• Wash and chop up all your vegetables. How big the pieces are is up to you, just note that the bigger they are, the longer the cooking time. Note: If you buy organic, you don't need to peel the carrot or the salsifies.

• Mince ginger and garlic, then chop up the onions into small pieces – if you go in that order, the onions have less time to be aggravating

• In a pan, heat oil and sauté onions until translucent, then add garlic, until that yummy scent fills the kitchen

• Then add ginger and let that mix and mingle

• Add carrots, black salsifies and whites from bok choy and stir-fry for a few minutes, until the carrots start to look cooked. Then add greens from bok choy

• When bok choy greens have wilted, add fozen green beans. Stir well.

• Reduce heat under pan, put lid on pan, and let veggies cook until soft.

• In the meantime, wash millet and cook it according to the packaging.

• When millet is ready, veggies should also be done. (But keep checking them, also stirring every now and then, to make sure they don't over-cook.)

• Add millet to veggies, stir well together

So, that is the dish. Now, let us contemplate seasoning and/or what to do for sauce – in this instance, I used tamari, rice vinegar, and the juice of half a lemon. Because I seem to be drifting further east when it comes to seasoning/flavours.

However! This would not be a Soulful Stir-fry – would not be one of my recipes – if there wasn't an opening to creativity, to soulful flow – to endless possibilities and variabilities.

Because you see, the Soulfoul Stir-fry never starts with a recipe. I did not set out to make something with carrot and black salsify – they were simply what was there, and the recipe evolved around them.

And just as the Singularity exploded out into a multitude of forms, this can, too:

Exchange bok choy for spinach. Exchange black salsify for red pepper.

Exchange soy beans for lentils.

Exchange millet for quinoa.

Use passata or chopped tomatoes, with oregano and basil, for a more Mediterranean version of your sauce.

Use coconut milk and curry and/or lemongrass for a more Thai cuisine flavour.

Keep keep exploring, and then, all of a sudden, your stir-fry looks like this:

Yes, this is, indeed, basically the same Souful Stir-Fry. It uses different veggies, a different source of protein, different grains. But, at its source, it is the same.

And that is why I love the Soulful Stir-fry, why it's my go-to, fall-back dish to cook: It is fairly simple to make. It doesn't matter what's in your fridge and pantry, something will work out. The end result tends to be unpredictable, and sometimes unusual, but it's always good. Plus, it will never be the same again.

So, enjoy it now, revel in it, then let it go. There will be another amazing, unexpected variation of this down the line.

I'd say, if there was ever a dish that stimulates creative expression in the kitchen, through cooking, this is it. Where does your inquiry lead you?

And if you'd like to know more about Soulful Stir-fries and how to make them according to you aligned flow? Connect with me in the Ascension Kitchen workshop, where I will definitely be talking about all of it!

Hello, my fellow kitchen explorers,

Today I am sharing with you not just one recipe for a simple, hearty, nourishing dish ~ but also its evolution to something almost fancy. And with that, opening the space, extending the invitation, to you to allow your own creativity to take over.

If you are feeling a little challenged right now, with just having read that, slightly anxious and maybe even resistant ~ well, join the club. This here has been challenging to write.

Something so simple? Just a few sentences? How??

Well, the short answer is karma, of course. There is a lot going on right now, internally. It feels like a full on battle, just to get these words out. And not be derailed.

So I am sharing not just a recipe, and its evolution ~ this is part of my soul's journey, in more than one sense. (Feels very vulnerable to write this ~ and to leave it in and not edit it out!)

Having said that ~ let's go into the first recipe, the original Hot One Pot.

A dish I created because I wanted something easy to make, warm and filling and nutritious, and also quick to make. Hence, a one pot.

One Pots, to my mind, are often a fancy way of saying stew: You throw everything into one pot – hurray, less dishes to wash! - and cook it. Of course, depending on what you throw in, some ingredients might be mush before the others are even half-way done. So there is something a little more intricate, if you will, to One Pots.

Don't worry, though. This one here is really simple to make!

And even if something cooks to mush ~ I was thinking that stews, one pots, are probably among the first dishes people created. If you only have one cooking dish and a fire, well, that is invited. (I wonder how nutrition went in Lemurian times?)

There is also the fascinating titbit I came across a while ago that in pre-industrial times, public places, especially inns for travellers, often served a kind of endless stew: Ingredients in the pot, cook, serve, and the leftovers are left in the pot. Next day, add water, veggies and what-have-you, bring to a boil, continue.

So, yeah, you'd have some ingredients that are mush, others well-cooked. To my mind, as long as it's tasty ~ why not?

I also really like the idea that stews ~ one pots ~ are a type of travellers' food. For aren't we all travellers, in this life and beyond?

But enough of the philosophising (even though it helped greatly in overcoming the internal blockage here) ~ let's get to the

Hot One Pot

(it has chili!)(if you want)

the ingredients

• three potatoes

• 50g green lentils

• 50g buchwheat

• some onion(s)

• 1 can of chopped tomatoes

• water from rinsing the can of tomatoes

• 1 teaspoon chili paste (or chili flakes)

• ca. 3 teaspoons tomato paste (or more, to taste)

• 4 tablespoons tamari

• 1 tablespoon (rice vinegar)

• 2 generous teaspoons paprika

• salt & pepper

Chili paste/chili flakes: At the amounts given here, there is only a very gentle heat in the dish. If you don't like that at all, leave chili out and replace with something else: more tomato paste, or miso paste, or maybe a dash of red curry paste.

the creation

• wash and chop potatoes into small cubes

• rinse lentils and buckwheat

• chop onions if you use them

• throw all in one pot, cover with water, cook gently for 15 minutes

• drain water and throw all other ingredients in, mix well (or, for extra fancy, blend with blender, then add in)

• season to taste

• done!

Yes, it really is that simple. The trick here is that potatoes, buckwheat, and the green lentils have the same cooking time. Yes, potatoes might be done sooner than the buckwheat, if you chop them really small. But overall: same cooking time.

So, if you are looking for something super simple, quick, and healthy? Try this one!

now for the creative aspect

Like stews in general, I feel, this One Pot offers a lot of options for creative expression and exploration. Such as:

• replace one potato with a carrot

• replace one potato with a parsnip

• do NOT replace one potato with beetroot, for they take forever to cook, and your lentils WILL be mush before the beetroot is done!

• but a red pepper might also be nice

• or pumpkin

• or …

You get the idea.

And this is how the dish then evolved …

See, I really liked the combination of veggies-lentils-buckwheat. I also still had some green lentils. And a lot of veggies in the fridge. So I got going and created the

One Pot Deluxe

(cooked in two pots, because I didn't have one pot big enough, oops)

the ingredients:

• ½ pumpkin

• 2 sweet potatoes

• 2 small yellow potatoes

• 1 small red potato

• 1 carrot

• 1 zucchini

• 2 onions

• 75g green lentils

• 75g buckwheat

• 2 tablespoons ginger juice

• 4-6 table spoons rice vinegar

• 4-6 tablespoons tamari

• salt, pepper

• agava sirup

… I think that's it?

Okay, with the lentils and buckwheat, the measurements are approximate: I used up the green lentils, so didn't measure them beyond pouring into a juice glass. It was half a glass. Then I filled the glass with buckwheat. Called it done.

the creating:

• grate all veggies into two bowls: pumpkin, zucchini, and sweet potato in one; rest in the other ~ because these do have different cooking times!

• chop onions

• rinse lentils and buckwheat

• get a really big pot – or, well, one small pot and one large saucepan

• sauté onion

• throw in grated potatoes & carrot, let cook for a bit (2 minutes, for the Andromedans)

• throw in rest of veggies, let cook for a bit (another 2 minutes)

• add ginger juice, rice vinegar, tamari, agava sirup to taste ~ I was going for a sweet-and-sour taste here

• put on lid on saucepan, let cook until lentil-and-buckwheat is done

• so, yeah, I cooked lentil-and-buckwheat in a separate pot; like the above version, 15 minutes, seasoned with some salt and a splash of vinegar (lentils and vinegar make a great combination! At least, my tastebuds think so...)

• pour lentil-and-buckwheat into saucepan, mix together well

• done

Give it a taste test at this point, you might feel something else is needed. To me, this was perfect as is - no chopped tomatoes this time, it didn't feel right. Didn't have any chili paste anymore ~ used it up for the Hot One Pot, else I might have added some of that, though. Maybe lemon juice, though …?

Well. There is room for further evolution. So let your creativity run free ~ and see where it takes you!

(Please share results! I'd love to know!)

… to be continued ...

„I could never go vegan – I'd miss cheese too much!“ That's one of those sentences you hear quite a bit when talking to people who are vegetarian. Or maybe that's just me?

And I get it! I used to think the same, for a long time. It makes sense, too, to feel challenged at the thought of giving up cheese – it's comfort food, and it also activates the same areas in the brain as opioids do. The combination of grain and cheese, like in pizza, toasties, or cheesy pasta pretty much has the same effect on the brain that hard drugs have.

So, yeah. It's emotionally and physically challenging to give up cheese.

But you probably wouldn't be here if you didn't resonate with the idea that this is where you need to go to work.

Besides, over the last years there has been a growing number of alternatives to the dairy stuff. Not only to buy, but to make yourself as well. Cashew nuts, for example, are a great way to make creamy, cheezy sauces.

Of course, cashew nuts aren't necessarily budget-friendly, depending on where in the world you are. So today, I felt to share with you my go-to recipe for a cheeze sauce that tastes great, can be used in multiple ways, is a bit easier on the finances than cashews, and has the added benefit of offering a similar „comfort“ feel.

So let's dive down into density with this potato-based cheeze sauce – great as dip with Nachos, as sauce for mac'n'cheeze, or in creative kitchen adventures, such as my experimental Qui 'n' Cheeze loaf -->

Discover the Qui 'n' Cheeze loaf here

(it even contains the recipe!)

The ingredients for cheeze sauce:

• 500g (yellow) potatoes

• ~ 180ml plant-based milk (I usually use oat, but any un-flavoured, un-sweetened milk is fine)

• 2 tablespoons nutritional yeast – but let's be real and make it 4!

• 1-2 teaspoons (white wine) vinegar (apple cider vinegar works too!)

• 1 clove of garlic (or more ...)

• salt & pepper (or more ...)

These ingredients make the base, so to speak: a rich, creamy, dense sauce, that tastes nice and is also really filling. But like the dairy stuff, cheeze can come in multiple ways, so there are some variations you can try out as well:

The variables:

• carrot: add one or two carrots, to give your cheeze a more cheddar-like colour

• cauliflower: add one or two handfuls, makes the sauce lighter in colour

• sweet potato: haven't tried that one yet, but why not?

• and possibly a lot more!

However, the important thing to keep in mind when adding variables is to not use too much – my cauliflower-infused cheeze sauce tasted very much like cauliflower! Totally fine for the dish I was making, but when you want to use it as a dip? Might be a bit odd. Less is more in this case … or maybe you simply need to add more nutritional yeast!

The making of the sauce

• wash potatoes and chop into small cubes ~ or peel and chop! Your sauce will be sweeter with peeled potatoes, and more earthy with unpeeled potatoes

• put in a pot, cover with water, add a bit of salt, and cook until soft (around 12 – 15 minutes, depending on how big your potato cubes are)

• mince garlic

• drain potatoes, then throw all ingredients into a food processor/blender and blend, or into the pot and blend using a handblender (just be mindful and maybe don't wear your best clothes, this can get splashy)

• depending on desired consistency, you might need to add more plant-based milk

• salt & pepper to taste

But! Maybe you want to give your cheeze sauce an extra twist? Add chili flakes for heat! Or experiment with miso paste! Or herbs! Fenugreek seeds or dried flowers, I don't know, what exotic, fancy, unusual types of cheese have you come across? I can definitely recommend adding kapers to the sauce, with a little bit of the brine, that gives the sauce a nice umami kick.

Ultimately, keep it as simple or make it as extravagant as you feel to. The most important thing is that you like it, that it tastes good to you, and that you actually want to eat it. (Yeah, sounds obvious, but you'd be surprised at how often that can be forgotten ….)

And on that note: Enjoy! ❤️

So, I'll make a start with this amazing beetroot dahl that surely is Arcturian in its creation!

It offers itself to variations, explorations, trying things out – there you are, holding a multitude of options in your mind, all the things in the fridge and the pantry, so many possible variations of this dish, quickly moving through the options in your creative consciousness, until: click!

The Right version of this dish lands, and you can got ahead and start chopping your beetroot.

Here is one way of how to go about creating this:

The non-variable ingredients

• beetroot (a medium one)
• red lentils (75g)
• water (300ml)
• passata (150ml)
• salt, pepper, spices
• oil

These are the ingredients that are always part of the dish when I make it, in varying quantities. Those given above are for a side-dish or, apparently, one serving if eaten alone. I'd say it's still at least two servings, but maybe you are hungry.

The variable ingredients

• onion: originally leek, but Life keeps giving me onions, so I use them instead
• ginger: originally ½ inch, grated; I don't always have ginger, but I always have ginger juice; sometimes I have ginger, but prefer to chop it
• spices: originally garam masala, I prefer tandoori masala (apologies to all of India if I'm committing food crimes here ...)
• creamed coconut: 25g, to be precise; I don't always have creamed coconut, so I have used coconut cream (NOT the same!) or coconut milk – or left it out altogether!

These are the varying ingredients, things I have experimented with, sometimes add, sometimes leave out, mix up or … do other fun, creative things with.

The extras:

• veggies: originally, there are no additional veggies in this dahl, but that's limiting yourself, so go and throw in whatever you feel fits! I have used
  • black salsify
  • (purple) turnip
  • potato, carrot, and aubergine

And it's all great! Tastes a little different each time, of course, but that doesn't take away from how fantastic this dish is.

Actually, I feel this can be diversified even further – like, add spinach or green beans or edamame for colour! Use a different spice mix, like ras-el-hanout or baharat, for example! Or add chili, make it hot! I don't know! These are your tastebuds, my friend. Go and spoil them! :D

The making of

• chop beetroot (and veggies) into small pieces, set aside
• chop onion (or leek) into very small pieces
• sauté onion in pan with oil (of your choice)
• add beetroot (and veggies), water, passata, and lentils
• bring to a boil and let simmer for about 20 minutes
• grate (or chop) and add ginger
• at the end of cooking period, add creamed coconut, salt, pepper, spices, and stir together

Make sure your beetroot has fully cooked before turning off the heat, though. Sometimes, 20 minutes aren't enough. And yes, add the lentils right at the beginning. Usually, red lentils would be mush after cooking for 20 minutes, but here they need that time or else they are unfortunately al dente. Which is not something one usually wants in lentils.

You might also need to add water and/or passata during the cooking process or after. See how it goes, and what your preferred consistency is. (For more oomph on the tomato, maybe add some tomato paste as well!)

Goes well with rice, millet or bread. Is also nice by itself, or as a side dish.

🥣

This is one of my (current) favourites, and I've been heard to say this is so awesome, I want to swim in it. 😃

So go forth, try it out, create your own version. Have fun! And share you adventures, too. 😃