NOV/DEC
RECIPES
MUESLI WITH A DIFFERENCE!
Ingredients
Diced fresh fruit of your choice (in-season and organic)
1 Handful of mixed pumpkin, flax, sunflower and sesame seeds
1 Handful of soaked almonds
1 Handful of raisins
Flood the above with Nut Milk
(see recipe in the first issue of TAT, at www.theascensiontimes.com).
WILD
RICE SALAD
This is a delicious salad for hot summer days, but you need to
plan in advance as the rice needs to be soaked for a few days.
Ingredients
2 cups of wild rice, soaked for four days, changing water (pure
and filtered) twice a day, until it is soft and chewy.
Strain and mix in the rest of the ingredients:
1 cup diced cucumber
1 cup diced carrots
½
cup diced red pepper
½ cup diced celery
½ mixed fresh herbs (parsley, basil, dill, mint)
2 cloves garlic minced
Generous pinch of minced fresh ginger
2 Tbs fresh lemon juice
1 Tbs Organic Soya Sauce
2-3 Tbs Organic olive oil
Dash of cayenne pepper (optional) and
Kalahari or Himalayan Salt.
