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 / Light Workers of the World
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)
- 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.
- 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.
- 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.
- Add 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.)
- Remove quinoa from heat. Stir and adjust seasonings as desired. Then set aside, slightly covered.
- To prepare the dressing, add all ingredients, except the water, and blend. Only add water if needed.
- Taste and adjust seasonings to suit, adding more lime/lemon juice, salt, cumin or sweetener as desired. Set aside.
- 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.
- Finally, top each with half the avocado-cilantro dressing &
The image and recipe was found here