Sweet Potatoes with Quinoa & Avocado Dressing

We encouraged our dearest to cook the following recipe, Dear Ones. We also encourage you to have this delicious concoction on your dinner plate. You will not be disappointed.

As we have spoken previously, Dear Hearts, our dearest is to eat on a vegetarian basis. We alluded to the reason why, Dear Ones, as being the harbinger of better things to come for the many who suffer, namely; the animal kingdoms.

Yes, Dear Hearts, the animal kingdoms, although fully cognizant of the role they fulfil as a part of the food chain, are to, in time, be relieved of this arduous role as the advent of ‘no-harm’ becomes more and more prevalent for the Earth experience.

Indeed, Dear Ones, over the coming decades the meat eaters, such as our dearest, will gradually succumb to the promptings of their soul and refuse the diet of many to date; this they will. Slowly, but surely, they will evolve to a state of mind that will refuse to engage in the practises currently seen upon the Earth experience. That is, Dear Hearts: They will refuse to engage in the practise of harm.

We are not speaking for the many here to experience the many and varied experiences open to all. No, Dear Ones; there will be many who will continue to eat meat and will refuse to change. We are speaking only on behalf of the Light Workers of the World – the positive and the negative Light Workers you understand.

Firstly there will be a reduction of meat eating and a more humane method of bringing meat to the table over the coming decades. It will take many more decades to eventually eradicate meat from the table. However, Dear Hearts, it will eventually come to be.

© 2019 Carolyn Page & The Collective Consciousness
ABC of Spirit Talk

Sweet Potatoes & Quinoa – 2 Servings

  • 2 medium sweet potatoes (well rinsed)
  • 1/3 cup dry white quinoa  (very well rinsed and drained)
  • 1 cup water
  • 1/8 teaspoon each sea salt and cumin (plus more to taste)
  • 1 tablespoon (15ml) lime or lemon juice

Avocado – Cilantro Dressing

  • 1/2 small ripe avocado
  • 1/2 cup cilantro, chopped (or, parsley is a good substitute)
  • 4 tablespoons (60ml) lime or lemon juice
  • 1 tablespoon olive or avocado oil (this is optional, but adds a wonderful creaminess – can be substituted with water)
  • 1/8 teaspoon each sea salt and cumin (plus more to taste should you like)
  • 2 teaspoons sweetener of choice (such as maple syrup or agave nectar) I used maple syrup. Yum!
  • 1 – 2 teaspoons water (to thin if necessary)


Speedy Spud Bag
  1. Preheat oven to 400 degrees F (204 C). Poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
  2. Once oven is hot, bake sweet potatoes for 45 minutes – 1 hour, or until tender to the touch. Time will vary depending on the size of the potato. (Since writing this I have found the ‘spud microwave bag’, which cooks your spud/sweet potato in 6 – 8 minutes depending upon the size. This saves so much time, and research shows that microwaving preserves more of the nutritional value.) See video below.
  3. In the meantime, heat a small saucepan over medium-high heat. Once hot, add rinsed quinoa and toast for 3-5 minutes, or until all water is evaporated and quinoa is fragrant and slightly toasted.
  4. Add the cup of water, a pinch of sea salt, lime juice and bring to a simmer. Then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed and the quinoa is fluffy. (For more tips, see this helpful article from Food52.)
  5. Remove quinoa from heat. Stir and adjust seasonings as desired. Then set aside, slightly covered.
  6. To prepare the dressing, add all ingredients, except the water, and blend. Only add water if needed.
  7. Taste and adjust seasonings to suit, adding more lime/lemon juice, salt, cumin or sweetener as desired. Set aside.
  8. To serve, split open the baked potatoes and gently press in on both ends to allow room for the toppings. Fill each potato with half of the cooked quinoa.
  9. Finally, top each with half the avocado-cilantro dressing &
  10. Enjoy!

The image and recipe was found here

Many Blessings


    1. Wow, Scott, I’m getting the distinct impression that you’ve taken to eating some pretty amazing food. I’d love to know more! Hopefully, you’ll fill me in as time goes on…

      And yes, I agree with you absolutely. This little recipe was amazingly delish..

      Many Blessings, Scott


      And we hear you. In time you will let our dearest know of your changing attitudes, Dear Heart. Our dearest is ‘all ears’.

      Many Blessings to you

  1. Oooo this sounds quite nice. Is now a bad time to say I’ve never actually tried quinoa? I feel I’m missing out, what a boring life I’ve led. I must try it! xx

    1. Caz, I’ve only recently started to enjoy quinoa myself.

      It’s gluten-free and high in protein, containing all nine essential amino acids. It also has good mineral content and B vitamins too – a real powerhouse in a seed that is also easy on the tummy! Here’s hoping you can give it a try.

      As for the recipe, Caz; I was truly amazed with the flavours. I didn’t think it was going to taste as good as it does.

      And my man must have enjoyed it too. He ate every little bit, and gave it a thumbs up to have again.. Hahahah

      Many Blessings to you, Caz

    1. Hello Balle, lovely to see you. 😎😍🤗

      It does taste as good as it looks; that is for sure. The richness of the flavours really did surprise me.

      In fact, Balle, I’ve used the avocado dressing for a few dishes… It really is very yummy, too!
      You could say – I’m hooked on this recipe!

      Many Blessings to you

  2. YUMMO!!!!
    Thank you for sharing this enlightened recipe.
    I have been a veggie most of my life. However, I have never been critical, disdainful or rude to any of my carnivore friends and colleagues. That includes my hubby.
    I have dined happily with them, and if bread was all that was offered …or a salad, that suited my preference, that is what I gladly ate.
    Now, more and more there are many vegetable choices offered at dinners.
    Thank you for this fab recipe! Perhaps I could share one of my faves with all here one day. xxoo

    1. YUMMO – for real. Resa 😀

      Yes, the internet is chocablock with some fabulous recipes. However, would I say no to a Guest Post showcasing one of your beloved recipes?

      Not on your Nelly, would I say no.

      So, my dear Resa; get cracking. Give us your very best. I’m already drooling…

      Bless your little heart

      1. xoxo drrxoxox ooxoxollxoxo
        Coming soon!
        Oh, which one should I do????
        It should be one of my originals, and I will name it …. 😀 😀

  3. We seldom now eat red meat and I do a lot of stir fries adding nuts and halumi with lots of spices. Avocados are always welcome. Then I make my own rusks but I don’t know if that is known in the USA

    1. Hi Mel, long time no see.

      I haven’t seen your posts in the reader so I’m really pleased to see your comment.

      Wow, that is so interesting! Did you just decide to become vegetarian? I’m all ears. I’d love to know why you changed your eating habits.

      Did I say it’s good to see you? Well, it sure is.
      Many Blessings

      1. I don’t blog that much I confess! But my daughter who is a gastroenteritis has introduced me to vegetarian cooking and we enjoy it although we sometimes have fish or chicken. Becoming vegetarians will be the only way we can contribute to saving the planet. Apart from loving animals. Nice to hear from you again please stay in tough.

  4. I’ve only very recently become vege (once again) and I’m absolutely loving it. The past week I haven’t had any ‘meat’ and it is really surprising me because I now don’t want to eat meat. Not that I have an aversion, as such. It is more that I am just not capable of thinking of meat when planning my meals.
    There have been many changes, Mel, for me over the past few years. Following my guidance (The Collective Consciousness) has indeed been a most fascinating journey; one I’m loving; to be sure!
    Yes, I’ll definitely stay in touch. Some bloggers have said that a portion of their followers were removed by WP. I know that some of mine were too. Only a couple of days past I realised I hadn’t seen one of the regular blogs I follow. I took a look and it wasn’t on my follow list. Yours wasn’t either! I’ve re-followed. 🙂

    1. Yes, krc, it is my kinda meal too! I’ve had it now for a second time and it was just as delicious as the first.

      My man, K, is really surprising me. He has been a confirmed meat eater all his life and now he’s really appreciating the vege meals I’m serving. Mind you, I’m making absolutely sure they are like this one – fantastically delish.

      Many Blessings

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