VEGAN HOLIDAY LOAF WITH STUFFING

Pumpkin Nut AUTUMN Loaf

LOVE

This is an amazing vegan dish that would be welcome at any table! Can serve many or one depending on the appetite!

Loaf

2 Cups diced Pumpkin

2 Cups Red Quinoa sprouted

1 Cup Sunflower Seed ground

Sea Salt to taste

Cumin 1 tsp or to taste

Turmeric  “

Curry        “

¼ Cup Coconut Oil    Pomegranate

Stuffing

½ Cup Walnuts

½ Cup Peanuts

½ Cup Sunflower seed whole

1 large red onion, sautéed and caramelized

Preparation for Dish

Place the quinoa, pumpkin and sunflower seeds in a food processor until dough-like.

Take a Pyrex loaf pan, line with parchment paper. Fill it with half the dough mixture and press firmly. Take stuffing mix on top of this, then cover with remaining dough, pressing firmly.

Warm up on the stove top  ¼ Cup Coconut oil and drizzle over this loaf dish. Place in oven at 350 deg for thirty minutes. Remove, let cool and garnish with pomegranates and enjoy! Yummmmmmmmy.

I AM.  THE MYSTIC IN YOUR KITCHEN.

ASK ME FOR GUIDANCE AND IT WILL BE THERE!

Health and Longevity Karma-less Recipe

Greetings to all the Citizens of Mother Earth. Peace and Harmony to all. Are you aware where Diabetes and Heart Disease and Organ Failure originate?
If you recall in my last post that I asked certain questions.  I want you to think about them carefully. \

What is the cure for the above human ailments?  Here are the cures:

1. Refrain from eating all animal products.
2. Refrain from eating any processed foods.
3. Stop watching television.
4. Start watching the sunset.
5. Start to observe the heavens at night.

Have you ever tasted a Quinoa Tabouleh? This recipe substitutes wheat with quinoa (very high in protein):



One cup of quinoa to two cups of water.
Cooking Instructions:
 Bring the water to a boil.  Lower the heat and cook for another 15 minutes.  Remove from pot and place in a glass bowl to completely cool down.

Vegetables
Meanwhile, take a bunch of Italian Parsley and finely chop.
Take a medium onion and finely dice it.
Take 3 Roma tomatoes and finely dice.
Finely mince 3 cloves garlic.

Place the vegetables in a large bowl. Add two tablespoons Olive Oil, the juice of one lemon, and one half teaspoon sea salt with one pinch cayenne pepper or to taste (great for blood circulation). Mix together.

Once the quinoa has cooled, mix it with the vegetables, place in a large serving bowl and relish with Romaine lettuce leaves. See photo above.

The tabouleh can be served on the lettuce leaves like a taco.

Fifteen minutes after finishing your meal, take a drink of water with a squeeze of lemon.  By refraining from drinking during your meal, you are allowing your digestive system to work without diluting the salivary glands.

I am the Mystic in Your Kitchen. Ask for guidance and I will be there.