The video is rather long, but there was a LOT of information packed into it that talks about the actual nature of our cells, our bodies in relation to the universe; backed by science. It talks about the significant discoveries on how grounding ourselves is very necessary, on a physical level, as it affects our energetic dynamics. Enjoy the video - the scientist tendencies in me really did!
3 Granny Smith Apples
2 medium Cucumbers
2 peeled limes
1 knuckle ginger
Juice ingredients, mix, serve with ice, or chilled. Enjoy!
Please note that I used all SLO (Sustainable Organic Local) ingredients, as I do not have much of a spice repertoire to provide that extra flavor, and tended to use smaller vegetables as I found they tend to be much more flavorful then larger vegetables. So if you are not going to follow this, I suggest adding some savory and herb type spices. This was my way to compensate for the lack of spices. If you find any good spice suggestions that work well with this dish, please let me know. I am looking to build up my spice repertoire!
1 cup milk (or nut milk)
Some maple syrup
Blend all ingredients until uniformly smooth. Serve, enjoy!
The taste will be that of avocado, with a bit of sweetness.
Actual recipe combines the latter two ingredients by using sweetened & condensed milk. You can use any milk substitute here.
You can substitute the maple syrup with any sweetener. I just happen to have had some Canadian maple syrup available, and it turned out fantastic!
2 cups water
4 tablespoons butter
1 cup dry breadcrumbs
Some sage (My friend Barbara contributed this gem ingredient!, TLAR)
1 large eggplant, diced (or two smaller ones)
2 large zucchini, diced (or four smaller ones)
1 onion, chopped
1 tomato, chopped
Some sliced mushrooms (Barbara also contributed this gem!,TLAR)
Some thyme (TLAR)
Salt & Pepper to taste
In a microwave-safe bowl, mix and water and butter (cut into pieces, or heat combo until butter melts). Stir in breadcrumbs; heat, covered for 8 to 10 minutes. Mix in sage and fluff with fork. Set aside.
Place eggplant, zucchini, tomato, onion, and mushroom into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Set aside, or let simmer.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Layer vegetables, cheese, and stuffing in a 2 quart casserole dish until all ingredients have been used.*
Bake for 30 to 40 minutes.
You may have seen a few mentions of TLAR. It stands for "That Looks About Right" where you just use an amount according to taste or preference, or you keep adding it in until it seems right. For spices, I seem to do a moderate sprinkling, for mushrooms, add to preference.
You can switch the cheese and bread-stuffing layer however you want. I usually put the vegetables at the bottom. Barbara and I liked the cheese to be the middle layer and the bread-stuffing at the top, so that the cheese melts into the vegetables.
You can choose to grease the pan or skip it. I usually dont because I do not see the point, the vegetables are not sticky, and the bread-stuffing is just a single layer, so theres minimal sticking.
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