Magical Powers of Creatures Great & Small
ALSO AN AUDIO BOOK. 3 C.D.’S.
SALE PRICE OF R99.
Open your heart and mind to the wisdom of the animal world.
Animal Speak provides techniques for recognizing and interpreting the signs and omens of nature. Meet and work with animals as totems and spirit guides by learning the language of their behaviors within the physical world.
Animal Speak shows you how to: identify, meet, and attune to your spirit animals; discover the power and spiritual significance of more than 100 different animals, birds, insects, and reptiles; call upon the protective powers of your animal totem; and create and use five magical animal rites, including shapeshifting and sacred dance.
This beloved, bestselling guide has become a classic reference for anyone wishing to forge a spiritual connection with the majesty and mystery of the animal world.
With over 415,000 copies of his book Animal-Speak (Llewellyn, 1993) in print, Ted Andrews has become the number-one authority on learning how to connect to the spiritual power of our animal totems.
Now with this original author adaptation of Animal-Speak, Andrews presents an audio workshop to help listeners identify, access, and understand their own animal spirits. Filled with teaching stories collected from almost thirty years of presenting this material to students across the world, this program features: –
- How to determine your own “power animals”–your personal totems and allies
- Uncovering your own hidden strengths and talents through the medium of your animal guides
- Learning to understand the “language” of animals–both wild and domestic
- Methods for calling on the protective power of your animal guardians
- How every encounter with a living creature can become an epiphany of the heart–as well as a message from the divine
- and more For any spiritual seeker looking for an authentic way to reconnect with the living energy of the natural world, best-selling author Ted Andrews provides an invaluable key with Animal-Speak–the art of calling upon the power of the animals in our lives.
This recipe calls for cooked pea beans or garbanzo beans (chickpeas). If you use chickpeas, begin soaking them 3 ½ hours before you make the soup. After 2 soaking hours, cook them in boiling water for about 1 ½ hours – until comfortably chewable. If you use pea beans, you needn’t soak them, but give them 1 ½ – 2 hours to cook. In either case, if you cook the beans in plenty of water, save the extra water to use as stock for the soup. You’ll have a fuller-flavoured, higher-proteined minestrone.
1½ cups cooked pea or garbanzo beans (¾ cup raw)
½ cup dry pasta
1 cup fresh chopped tomatoes
3 tbs Olive oil
1 cup chopped Onion
4 – 5 cloves crushed Garlic
1 cup minced Celery
1 cup cubed Carrot
1 cup cubed Eggplant or Zucchini
1 cup chopped Green Pepper
2 tsp Salt
¼ tsp Black Pepper
1 tsp Oregano
½ cup fresh chopped Parsley
1 tsp Basil
2 cups Tomato Puree
3½ cups water or stock
3 tbs dry Red Wine
4 – 6 servings
- In a soup kettle, sauté garlic and onions in olive oil until they are soft and translucent.
- Add 1tsp salt, carrot, celery and eggplant. (if you use zucchini, add it with the green pepper)
- Mix well
- Add oregano, black pepper and basil
- Cover and cook over low heat 5 – 8 minutes
- Add green pepper, stock, puree, cooked beans and wine.
- Cover and simmer for 15 minutes
- Add tomatoes and remaining salt.
- Keep at lowest heat until 10 minutes before you plan to serve
- Then heat the soup to a boil, add pasta and boil gently until pasta is tender
- Serve immediately, topped with parsley and parmesan
Posted in Food
Tagged carrot celery, chopped parsley, diet, dinner, dry pasta, food, garbanzo beans, green pepper, juice, pea beans, vegetable diet, vegetarian, water
Miang kham (or “mieng kham”, miang kam, miang kum, Thai: เมี่ยงคำ, IPA: [mîəŋ kʰam]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]).
In Thailand, it is often sold in the street, the ingredients separately wrapped in small plastic bag. In Laos and Thailand, the preparation is particularly popular at festivals and is usually prepared on-site and sold ready-made to attendees.
Mieng Kham is a great, easy to make appetizer or snack. It’s fun to eat and healthy too! This is an excellent dish to serve at a party.
Little bowl a of salted peanuts;
roasted dried onions;
finely chopped fresh lemon pieces;
fresh grated ginger;
allow 2 crisp lettuce leaves to serve as “cones”.
Have ready also small bowl of Agave syrup per person.
Teaspoon a little of each condiment into lettuce, fold and eat.
Makes an amazing starter to a veg., curry. Dee- lish- ous.
Everyone who eats this dish raves about it. I love it when something so good is so easy to make
3 cups broccoli florets, cooked, drained and chopped
2 teaspoons sunflower oil
1 small onion finely chopped
2 tablespoon plain flour
1 cup low fat milk
4 large eggs lightly beaten
1 cup grated cheddar cheese
1 tin creamed style sweetcorn
Good pinch salt
Ground black pepper
Pinch ground allspice
- Preheat oven to 180C. Lightly coat a 2litre baking dish with non-stick spray
- Heat oil in saucepan. Add onion and cook until soft. Stir in flour, then add milk to make a thick sauce. Allow to cool a little then add eggs, sweetcorn, broccoli and cheese. Season and pour into baking dish.
- Place dish in a larger pan and fill with water to halfway up sides. Bake for approx 55 – 60mins, or until a knife inserted into the centre comes out clean
This is a very simple but energy booster.
1 Packet pitted dates (or same amount in fresh dates
1 teaspoon honey
Warm water to soak dates
- Cover dates with warm water, just cover, leave at least an hour,
- Drain, but keep water,
- If dates are not pitted, do so now
- In blender add dates, honey, and a little date water.
- Puree dates in food processor or blender. Blend until the date paste is creamy. Add more soaking water if needed.
- Store in air tight container or bottle
Toast 2 slices of good bread, spread with date paste, sprinkle with sprinkles, cut into “fingers”, enjoy as a tea snack, or after school snack,
I CALL THEM “MORE Please””
- This recipe keeps for 2 weeks in the refrigerator or 3+ months in the freezer.
- Make your Date Paste in bulk. It will keep for up to 3 months in the freezer. Store your Date Paste in a ziplock baggy, laying it flat in your freezer. Freezing it flat will enable you to break off a small or large piece as you need it.
- Can be used as sweetener in baking
5ml olive oil
1 medium onion, peeled and chopped
10 ml minced garlic
22 ml minced ginger
10 ml ground cumin
10 ml turmeric
10 ml curry powder
2 ml minced chilli (optional) or chilli paste
3 ml salt
125 ml water
1 large potato, unpeeled, cut into cubes
500 ml cubed pumpkin
250 ml cauliflower florets
1 x 410 g tin tomatoes with juices, chopped
1 x 410 g tin chickpeas, drained
1 red pepper, thickly sliced
4 baby marrows, thickly sliced
3 ml fresh coriander
5 ml ‘lite’ margarine
½ vegetable stock cube, dissolved in 250 ml boiling water
125 ml low-fat evaporated milk
20 ml flour
- Heat the oil in a large saucepan, add the onion and garlic and gently fry until soft.
- Add the spices and cook for 1 minute. Add the water, potato, pumpkin, cauliflower, tomatoes and chickpeas. Simmer for 20 minutes.
- Add the sliced red pepper and baby marrows and simmer for another 10 minutes.
- Meanwhile, prepare the creamy sauce. Melt margarine in a small saucepan.
- When hot, add the stock, water and milk.
- In a glass bowl, mix the flour to a smooth paste with 45ml (3T) water. When the milk and stock are hot, pour half of it into the flour paste and stir well.
- Pour the flour and milk mixture back into the saucepan with the other half of the milk and stock and bring to the boil, stirring until thick and creamy.
- Add the sauce to the curried vegetables and mix gently. Add the fresh coriander.
- Serve on basmati rice