Hi there eKa Circle,
Yep I am cooking spice again. Is it weird that a girl as white as I am has such an asian soul? I have mentioned before that the ancient priest line (servant hearts) held the herbs and spices- I don’t believe that was just for physical healing properties (although it was too of course!) It was also considered a currency of the times and more than that a symbol of you and I in this rather dark season, where we have been completely stripped of all of those beautiful symbols. It is the bride’s gift and delight to eat from a banquet of spices, anointed, dressed in fine linen and silk, draped with gold, a ring, a scepter, and crystal jewels. A dance, a tent, a new wine cup filled with joy. Anointed with wisdom in a land of milk and honey. A celebration of a reinstated state back into heavenly thinking and every imaginable joy that comes with these gifts of the Spirit.
Yah is reminding you to stay spicy, be salt, be light to another. Add the flavour and joy where it is lacking in their life. Reflect the joy, love and peace that comes with the marriage of spirit to Spirit. Bring some emotional healing and hope to the ones that are drowning in sorrow. There was even a mention that you have to stay as salt that still has its flavour…. Bring that flavour to a rather dismal time and don’t let anyone stop you! Strangely it is often the ones closest to us that try to quash what the Spirit calls us to do. I have been known to reply like this- “I am about my good father’s business.” This service to others brings me joy and if it irritates another, send love to them and recognise you are called to be a peacemaker not an explainer of the Spirits business. The recipe is uniquely written in the stars for me and only me to achieve- not another and it is whispered in intimacy for my ears.
You have a similar thing written as your soul agreement too! Each covenant is unique decorated with stardust, it is most definitely not a carbon copy. There should be NO comparisons! Each person is an integral part of the body and has a very different job to do! We must rise out of systematic thinking that would have us all be the same. Find your servant heart and fill that door with joy. What is your purpose, how will you make earth a little happier? Don’t let anyone quash that with their opinions or their judgement slinging. Maybe you were born to paint, cook, sing? Maybe you are an encourager, maybe a hands on healer? Maybe you just hold the light? Whatever it is you have the Spirits permission not mankind’s. Fill yourself first though as people can smell a fake.
Be intentional and don’t buy into what others think. Show them how joy looks- the ones most resistant need joy the most – trust me the bitterness, trauma programming and jealousy run thick. Rise above it. What kind of bride is depressed on her banquet day?
Stay spicy- spices heal, spices anoint, spices leaves a beautiful fragrance even when you have left the space. Spices are the new currency of the greater things that you can tap into. Just ask and then you too will receive.
love & light
M + E
Ps here are today’s lunch recipes…
Here’s a tip always fry your onions first with some salt, it helps them to crisp up and become sweeter. A sprinkle should do it and adjust the seasoning later after simmering.
1 Tbs coconut oil
1 onion, halved and thinly sliced crossways
3 cloves garlic, crushed
3 slices fresh ginger
5 cardamom pods, smashed
1/2 tsp fenugreek seeds
1 tsp mustard seeds
salt & a pinch of ground white pepper
5 lime leaves
2 Tbs tikka masala paste
1/2 can coconut cream
8 boiled eggs, peeled
Heat the oil in a heavy based saucepan and saute the onions, garlic and ginger for a minute until soft and just beginning to colour. Add the spices and the curry paste and toss over the heat for a minute. Pour in the coconut cream and about the same amount of water. Simmer until the sauce thickens. Then add the peeled eggs; they will just need a minute to warm through.
Chickpea & Pumpkin Curry
Here come my pressure cooked chickpeas again popping out of the freezer. It is little tricks like this that are excellent time savers.
1 cup cooked chickpeas
1 tbsp coconut oil
1 onion, finely diced
2 cloves garlic, crushed
2 slices fresh ginger
1 tbsp indian chilli lime pickle
1 tsp turmeric
1/2 tsp garam masala
1 tsp ground cumin
1/2 tsp ground coriander
1/2 small butternut pumpkin, roughly chopped
2 stalks celery, chopped
1/2 can coconut cream
salt & white pepper
Heat the coconut oil in a heavy based saucepan and saute the onion, garlic and ginger for a few minutes or until soft. Add the chilli lime pickle (you can chop it if you want to- I didn’t bother),spices, pumpkin, celery, cooked chickpeas, coconut cream and just enough water to cover. Simmer for about 25 minutes or until the pumpkin is cooked. Season to taste with salt and pepper.
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