what are you consuming this week?

Hi eKa Circle

What are you enjoying this week? Practically and spiritually I would love to hear? What we consume we become energetically.

I am taking lots of herbal medicines to avoid the cold and flu season without incident; everyone seems to be hit with something. So far so good. Thanks to Jo at the Herbadashery in Manly for hooking me up with these natural remedies. I am currently taking wormwood, black walnut, clove, elderberry, echinacea and the incredible holy basil. I love my morning ritual particularly with my sacred herbs before my coffee.

Today I have also started brewing a few tinctures one using dried rose hips and another with tarragon flowers from my friendly neighbour.

Each morning and evening I am also gargling daily with clove oil and rock salt in a homemade mouth wash.

My spiritual feasting is focused on learning breathwork, taking cold showers to increase my red & white cell count. Each morning I am listening to about two hours of meditation affirmations on my travels and I’ve started back at the gym! Absolutely loving that and muscle memory is astounding me.  I AM stretching intentionally and giving myself time to REST and play (who am I? WOW how I have changed!!!) I AM choosing not to stress if work isn’t busy I am using the time to fill up my cup as I have run so long on empty.

I have two new pages to announce that began recently with my downloads and spiritual studies. One on instagram called eka_scrolls. My goal here is to discuss mystical things from ancient writings to show you the metaphors and symbols for the temple body. I don’t really plan ahead for these I am just listening to the Spirit unpack and download so I am certain it will be synchronised for those that are listening. (What fun!) Reposts are also now happening as a gradual drip onto a new Tik Tok page called eka_scrolls. Love to have you follow and share your thoughts. Collective learning and unlearning is the goal. Need I state the obvious? – a judgement free zone.

Reading matter is currently “Conversations with God Book 1” yep I read the series backwards and “The Lost Books of the Bible and the Forgotten Books of Eden.” Of course I read the scrolls daily usually topically to what the Spirit pulls in in my sleep state. What are you reading?

Here are a few foodie recipes…hope you and your temple bodies enjoy them.

love & light

M + E

 

Coconut Pancakes with Banana & Honey

You know those nights where you say to each other, we are not that hungry we will just have something light tonight. Then hours later you need a snack? This is what I hustled out of the pantry. If you are vegan try using extra chia for binding the mixture, nut milk and cook in a little coconut oil. You can use maple syrup instead of honey.

1/2 cup coconut flour

1/2 cup SR wholemeal flour

1 egg

1 1/2 cups of milk (coconut, nut or dairy)

1 egg

1 Tbsp chia seeds

2 tsp butter

extra butter

sliced banana

honey to serve

Whisk together the coconut flour, wholemeal flour, chia milk and egg. The mixture should be thick but easily fall from a spoon. Heat a little butter in a heavy based pan, spread it evenly over the base. Cook large spoonfuls of the pancake over a moderately high heat mixture for 1-2 minutes each side or until golden brown. Serve the pancakes with a little extra butter, the sliced banana and honey.

Open Sandwich with Crispy Fried Egg

An easy throw together lunch that can use whatever you may have in the crisper draw. Click the link for the recipe for the sauerkraut if you would like to try making your own- its easy!

few slices of sourdough, lightly toasted

1/2 cup finely shred cabbage

1 stalk celery, finely diced

1 carrot, finely diced

1/2 cucumber, finely diced

1/4 capsicum, finely diced

1/4 cup good quality mayonnaise

4 eggs

1 tbsp coconut oil

1/3 cup sauerkraut

a few slices of beetroot

2 Tbsp fried eschallots

hot chilli sauce to serve

Toss the sliced and diced veg together with the mayonnaise. Pile onto some toasted sourdough. Fry the eggs until crispy and drizzle with some hot chilli sauce. Top the sandwich with a sauerkraut and some beetroot and sprinkle with fried eschallots for some crunch.

Brown Rice Veg Bowl

Use any veg you have for this. Arrange the veg in small neat piles next to the rice. You don’t have to serve with an egg, use any protein that you prefer; I popped some tuna on my hubbys bowl. I just used what I had- so easy and delicious. Click the link for a video for the green chilli sambal.

2 cups cooked brown basmati rice

4 eggs

1 Tbsp coconut oil

1 bunch broccolini, trimmed and steamed

1 cup homemade coleslaw

1 cup of baby rocket

4 baby beets sliced

2 Tbsp sriracha hummus

a few friend eschallots to sprinkle

green chilli sambal to serve

Fry the eggs in the coconut oil for a few mins each side or until crispy then arrange into the serving bowls with the rest of the ingredients. Be creative.

 

Curried Pumpkin Soup

Thank me later even though I have already shared another version of pumpkin soup. I cook intuitively so the recipes are never the same. This one uses the blue pumpkin and wow it is just the best! A splash of healing spices makes this one fantastic. No need for cream or coconut cream…it is rich and sweet all by itself.

1 1/2 Tbsp coconut oil

1 onion, diced

3 cloves garlic, roughly chopped

2 tsp cumin

2 tsp ground coriander

3 tsp curry powder

1 tsp chilli flakes

1/4 tsp ground white pepper

5 curry leaves

1/4 large blue pumpkin, peeled seeded and roughly chopped

stock to cover

Saute the onion and garlic in the coconut oil for a minute or until softened. Add the spices and curry leaves and toss over the heat for a minute. Add the pumpkin and the stock. Simmer covered for 15 minutes. Turn the heat off and allow to sit for a moment to finished the cooking process. When the pumpkin is tender blend with a stick blender and serve ( I even blended the curry leaves in the recipe.) serve with a few extra on top if you want to.

Double the recipe if you want some leftovers- I am sure you will.

 

Cheats Gado Gado

Indo friends please look away but sometimes a gal just needs the flavours without the fuss. Usually I am deep frying my asian peanuts in my wok and crushing them in my stone pestle & mortar. On the weekend I chose to use some peanut butter my mum had dropped over- waste not I say. If you are making this one choose a natural peanut butter without the nasty oils added.

3/4 cup peanut butter

3 Tbsp soy sauce (you can use sweet, salty or tamari)

2 cloves garlic, crushed

2 tsp finely grated fresh ginger

1 tsp chilli flakes

juice of a lime

some asian fried eshallots to serve

some marinated tofu to serve

Serve with a mixture of blanched veg. I used purple sweet potato, carrot, cauliflower, broccoli, snake beans, bok choy. Not of these are particularly authentic for this Indonesian recipe either but they all work. Use what you have and enjoy. Mix the soy sauce of your choice, the  spices and the lime juice with a little boiling water to thin down  if you want to into the peanut butter. Serve the sauce sprinkled with the fried eshallots for the essential crunch. So simple.

 

Coconut Honey Chia Balls

https://www.instagram.com/p/CePZs8fB8lQ/