Cooking With A Blood

COOKING WITH A

BLOOD EASY DELICIOUS INSPIRATIONAL

TONE LEVELS

VEGAN – PLANT BASED – NON GMO – ORGANIC

LET THE ANCESTORS GUIDE YOU LITTLE TO NO MEASUREMENTS

What Are Your Intentions?

Before cooking anything I intentionally make sure my energy and frequency Is high. Reason being is because energy can never be created nor destroyed but transferred. With that being said, lets say we start cooking and our energy Is low, mad, upset, or just not Present. That energy is now transferred into the meal which you and your family is now about to consume. If you have ever been In that space think back on how the food was. Was the meal as good as you could have made it? Did you make any mistakes during the cooking process?

Did you mistakenly break anything while preparing the meal? Was the meal as fulfilling? Now think about if our energy and frequency Is on the same vibration of love, happiness, peace, and being present. We do be tter In the kitchen. The seasoning is just right, the meal is cooked to p erfection and most Importantly we were preset during it all. This very much so results in the meal being much more fulfilling; “One plate it’ll do.” The important thing to note here is, whatever You are feeling, thi – nking, and whatever vibration you are on at the time of cooking will be transferred into the food. We have to innerstand, no matter what color you are, no matter how big or small, no matter what you subscribe too, food seeks spirituality through us and we seek spirituality through food.

SET YOUR INTENTIONS

One of the major practices I do before cooking is deep brea – thing and releasing. I breath in deep through my nose filling my abdomen up with oxygen first before my chest. I hold for about 4 seconds and rele – ase the by product of oxygen (carbon dioxide) fully. I do this about 3 to 4 times. As I breathe out I imagine and mentally release all frustrations I may be feeling, all sadness, all thoughts that no longer serve me, and most im – portantly I do this to relax myself. I do this to Intentionally get in the flow state. You know, not forcing not doing but just BEING and from there being guided. To continue setting the vibrations, I may put on tribal native Ameri – can music, new age slow jamz, or I may take it back to the 90’s slow jamz.

My intentions is to feel good through the music and let the music feel good through me. Please note that you do not have to do what I do, however I do advise setting up your own ritual before cooking to set the vibrations.

I SEE WHY MAMA NEVER LET ME EAT AT OTHER PEOPLE HOUSES

BEGINNING PRAYER I GIVE HONOR AND THANKS TO THE POWERS THAT BE THAT HAS PUT ME IN THE POSITION TO BE OF SERVIVE. I GIVE HONOR THANKS TO MY ANCESTORS AND SOURCE FOR GIVING ME THE ABILITY TO UTILIZE MY HANDS TO BUILD, CREATE, GIVE, AND HEAL. I GIVE HONOR AND THANKS TO EVERY BEING THAT IS APART OF THE COMMUNITY. WITHOUT THE COMMUNITY THERE IS NO COMMUNITY. I SPEAK LIFE AND POWER OVER THIS FOOD. I AM THANKFUL FOR THIS FOOD. I THANKFUL FOR THE GOD’S PRESENCE THAT THIS FOOD HAS AND THAT WILL BE BROUGHT UNTO ME. I AM THANKFUL FOR THE VITAMINS AND MINERALS I WILL GAIN FROM THS FOOD. I AM THANKFUL AND SPEAK LIFE AND POWER OVER THIS FOOD. AS I THINK IT. AS I SPEAK IT. AS I WRITE IT. SO IT SHALL BE.

ASE’, ASE’OO, AMEN, AMON, HARE KRISHNA AND ALL OF THE ABOVE THAT YOU SHALL SUBSCRIBE TO. DIVINE RISING.

BREAK-FAST

OAT-NANA PANCAKES

INGREDIENTS Rolled Oats, Thai Banana, Ground Flaxseed, Plant Based Milk, Baking Powder, Vanilla, Cinnamon, Date Sugar, Agave, Plant Butter

DIRECTIONS 1) Soak a tablespoon of Flaxseed Meal in a quarter cup of spring water.

LET SIT FOR 4MIN

2) In blender add 3 Thai Bananas, 1 Cup of rolled oats, a cap full of vanilla, ½ teaspoon of baking powder, 1 and a quarter cup of plant based milk, and date sugar 3) Blend until smooth like pancake batter 4) Heat a non stick pan on medium high and pour batter. Size is relative.

5) Cook until golden brown. You may add plant butter for crispy Edges.

6) Serve and enjoy. Add your fruit toppings, syrup, agave and even Powdered sugar.

FRENCH TOAST SQUARES

INGREDIENTS: Vegan Texas toast of your choice, Plant based butter, Plant based milk, Just egg (egg sub), Date Sugar, Nut meg, Cinnamon, Agave, Pink salt, Vanilla.

DIRECTIONS: 1) Cut bread to desired shape 2) Create your wet batter. In a bowl combine plant based milk, just egg, date sugar, agave, a little nutmeg, a generous amount of cinnamon, cap full of vanilla and a pinch of salt. MIX WELL. 3) Heat a non stick or cast iron skillet on medium high and coat with plant butter.

4) Once butter has melted and sizzling, begin to dip and coat Texas toast bread into wet batter. DIP DO NOT SOAK. 5) Begin to fry and cook French toast until all sides are golden brown.

6) Serve with toppings of your choice; Fruit, Agave, Honey, Syrup, Powdered sugar. Sides of your choice; Fruit, Vegan Eggs, Grits, Oatmeal.

Chickpea Scramble recipe on next page

CHICKPEA SCRAMBLE INGREDIENTS: Chickpea (Garbanzo bean flour) flour, spring water, pink salt, black pepper, Onion powder, garlic powder, nutritional yeast, purple onions, bell peppers, Cilantro, parsley, turmeric, Paprika, thyme, plant based butter.

DIRECTIONS 1) Create Egg mixture using 1 cup of Chickpea Flour, Pink salt, Black pepper, onion powder garlic powder, nutritional yeast, turmeric, and paprika.

MIX until combined evenly.

2) Add 1 cup of spring water and mix until smooth with no lumps.

3) Dice desired veggies into Egg mixture and mix until evenly distributed.

4) Heat non stick skillet on medium high and coat with plant butter. Add Vegan Egg mixture and cook until dark brown on both sides.

PLATE. SERVE. ENJOY.

BLUEBERRY CRUMBLE

INGREDIENTS NEEDED: “

Dried Rolled Oats, Blueberries, Cane sugar, Lemon, Vanilla, Cornstarch, Apple sauce, Water, Salt, Whole Wheat flour, Baking powder, Maple Syrup or Agave.

DIRECTIONS: 1) In a pot add blueberries, sugar, tablespoon of cornstarch mixed with water, maple syrup, and lemon zest. Cook down Into a blueberry puree’.

2) In a nice big bowl combine 2 cups of Rolled Oats, a half of cup of Whole Wheat Flour, 2 tablespoons of baking powder, blend until evenly distributed.

3) Add applesauce and maple syrup or agave in a bowl and mix together

4) Combine Applesauce blend with Oat and Flour blend. Take a tablespoon and fold In mixture until Oats are fully coated with applesauce blend.

5) Add Oat blend to a baking tin flatten and spread evenly. Add blueberry puree on top of Oats and spread evenly.

6) Add toppings such as fresh blueBerries, Granolas, nuts of your choice, coconut shreds and more.

7) Bake at 350 degrees for 20 minutes or until firm

PLATE. SERVE. ENJOY.

BLT BREAKFAST SANDWICH Ingredients Cinnamon Raisin Bagels (bagels of choice), Baby Bella Mushrooms, Just Egg (vegan egg sub) or (Chickpea egg sub refer to page 9, Grape Jelly, Lettuce, Liquid Smoke, Worcestershire Sauce, Liquid Amino, paprika, Salt, Fennel Seeds, Pepper, Agave, Onion Powder, Garlic Powder.

Directions 1) Making the marinade. In a medium bowl add Liquid smoke, Worcestershire sauce, Liquid amino, paprika, salt, fennel seeds, Pepper, agave, onion powder, garlic powder and mix until evenly combined.

2) Cut mushrooms in bacon like strips or bacon bites and let soak In marinade for 10 minutes.

5) After !0 minutes place marinated mushrooms on a baking sheet and bake for 20min.

4) Make Egg substitute of choice for an addition to the BLT Sandwich.

5) Toast Bagels until crispy or desired crisp. Add jelly spread to each side and begin building your BLT Breakfast Sandwich.

BLT Additions to Build: Lettuce, Egg Substitute, Bean Sprouts, Tomatoes, Purple Onions, Parsley, Cilantro, Jalapeno.

ENJOY

BLUE DREAM BOWL

INGREDIENTS Plant based yogurt of choice Be sure that the yogurt has No color), Blue Spirulina (for color), Fresh Fruit of your choice including Toppings.

DIRECTIONS 1) Combine plant based yogurt and a teaspoon of blue spirulina together and mix until color has changed to blue.

2) Dice and nicely cut fruit into desired shapes and add toppings TOPPINGS OF CHOICE: Strawberries, Blueberries, Blackberries, Granolas, Coconut Shavings, Thai Banana, Almonds, Walnuts, Almond Butter, Chia Seeds, Flax Seeds, Hemp Seeds, Agave, Date Syrup.

PLATE SERVE ENJOY

LUNCH

INGREDIENTS Glass noodles, Not Beef bouillon, Rice Vinegar, Sprouted bean of sprouts, Chili oil, Liquid amino, Veggies stock, Jalapenos, Green onions, Bok Choy, Radish, Mushrooms (oyster), Shallots, Purple onions, Ginger, Cane sugar, Coco Amino.

1) Dice and prep Ginger, Purple Onions, Radish, and Shallots. Once

Diced place in sauté pan with sesame seed oil on medium high.

2) Once sauté begins to become fragrant, begin to cut and dice mushrooms to desired size and add to saut é.

3) As mushrooms begin to sweat down add two table spoons of cane sugar, Chili oil, No beef bouillon and sauté together until evenly distributed.

4) Into sauté add a few dashes of liquid amino, Coco amino, Rice vinegar, veggies stock, Bok Choy, and sprouts to now create soup.

Let simmer for 10 to 15 minutes.

5) In separate pot bring spring water, oil, and sat to a boil. Once boiling Turn heat off and add rice boodles. Let Rice noodles sit in water for At least 5 minutes Or until tender to touch.

GLASS NOODLE SOUP

PLATE. SERVE. ENJOY.

INGREDIENTS Zucchini, Bread Crumbs, Salt, Pepper, Rosemary, Thyme, Sage, Cajun Seasoning, Lemon Pepper, Grape seed Oil, Parmesan Cheese.

DIRECTIONS 1) Pre- Heat over to 375 Degrees.

2) Cut Zucchini Into fries Shape Or desired shape and put into a bowl.

3) Lightly Coat Zucchini Fried with grape seed oil and season to liking. Salt, pepper, Rosemary, thyme, sage, Cajun seasoning, and lemon pepper. Be sure all Zucchini cuts are coated with seasoning.

4) In a separate bowl add bread crumbs, fresh chopped parsley, garlic Powder and vegan parmesan cheese. Mix until evenly distributed.

5) Create Wet Batter: Add Chick Pea flour to a separate bowl with vegan plant based milk. Mix until clumps are gone and batter is smooth.

6) Assembly line: Dip Zucchini fries in wet batter and fully coat fries in Bread crumb mix. Once Zucchini fries are full coated with bread crumbs place on baking sheet and continue Assembly line until all Zucchini fries are coated and on baking sheet.

7) Bake Zucchini fries in oven on 375 degrees for 20 to 30 minutes or until Crispy.

BBQ JACFRUIT SLIDERS

INGREDIENTS: Jackfruit (Canned or fresh), Vegan Roll Sliders, onion Powder, Garlic powder, Fennel seed, Cumin Coco Amino, Your Favorite BBQ Sauce for the win.

1) In a sauté pan cook down jackfruit and season with onion powder, garlic powder, Fennel seed powder, cumin for taste .

2) Add your favorite BBQ sauce. Add a lot for sauce to make it saucy or to liking. Let simmer for 10 minutes.

3) Vegan Cole Slaw: In a bowl add Chopped red and green cabbage with chopped carrots. Add a tablespoon of vegan soy free mayo, Dill weed seasoning, pink salt, black pepper, rice wine vinegar, and paprika. Mix until evenly distributed.

4) Lightly toast Vegan roll sliders to prepare for serving.

PLATE. SERVE. ENJOY

RICE WRAPS INGREDIENTS:

Rice wraps, parsley, red cabbage, carrots, Seaweed, Ginger.

DIRECTIONS 1) Prep Vegies to prepare for filling.

2) Take rice wrap and soak each sheet in water for 30 seconds.(SOAK ONLY PER WRAP).

3) Add seaweed pieces as the first filling Of rice wrap. Begin To add veggie fillings.

4) Wrapping: Be sure the fillings of the wrap are closest to the front end of the rice wrap. Fold both outside pieces in slightly as you fold and roll the rice wrap and seal.

RICE WRAP SAUCE : Liquid Amino, Crushed Red Peppers, and Onion Powder.

ENJOY

PIZZA DOUGH 2 Cups of all-purpose flour or spelt flour, Olive oil, Lukewarm water, Active dried yeast, pink salt, garlic powder, Date Sugar.

1) Activate The Yeast: In a small bowl combine yeast, date sugar, and lukewarm water. Whisk and cover the bowl and set aside for 5 minutes until yeast foams up.

2) In a large bowl whisk together the flour, salt, and garlic powder. Stir in olive oil and activated yeast. Continue to stir until the dough comes together. Adjust if needed by adding more flour is the dough is too wet or more water if too dry.

3) Knead dough for 5 to 10 minutes by hand or with a dough hook attachment of your stand mixer on low speed.

4) Once dough has softened up within the 5 to 10 minutes, put dough in a baking bowl, cover with warm towel and bake on 110 degrees for 10 minutes until the dough has doubled in size.

5) Cut dough in half or to how much you may like for size of pizza.

Begin to roll out dough to desired size and begin adding toppings.

TOMATO PIZZA SAUCE: In a blender add fresh vine tomatoes, Tomato puree, pink salt, oregano dried, fresh basil leaves, Onion powder, garlic powder, black pepper, dried thyme, Agave, red pepper flakes. Blend and continue to season to taste.

TOPPINGS: Vegan Chorizo, Bell Peppers, Banana Peppers, Jalapenos, Shallots, Black Olives, Vegan Peperoni (optional), Fresh Grape Tomatoes, Mushrooms.

BAKE AT 450 DEGREES FOR 10 TO 15 MINTUES OR UNTIL CRUST IS COOKED ENDING TOPPINGS: Arugula, Hot Pepper Sauce, Ranch, BBQ Sauce

FALAFEL

INGREDIENTS: Chickpeas (Garbanzo Beans): Only Use dried and soaked Chickpeas not canned. Soak Chickpeas for at least 12 to 24 hours, Purple onions, Parsley Bunch, Cilantro Bunch, Shallots, Cumin, Cardamom, Curry Powder, Turmeric, Pink Salt, Black Pepper, Chickpea Flour, Baking Soda, Grape seed oil.

DIRECTIONS:

1) in a blender add Chickpeas, Half Purple onions, parsley bunch, Cilantro bunch, 2 shallots, cumin, cardamom, curry powder, turmeric, pink salt, and black pepper. Blend until chickpeas, Greens, and onions are chopped And texture is grainy.

2) Transfer mixture into a bowl And add a half a cup of chick Pea Flour and a teaspoon of Baking powder. Mix until evenly spread. If the mixture is too wet add More chickpea flour. Mixture Should be slightly dry but Enough moist to firm into patties.

3) Create patties and begin to pan fry on high heat for 2 to 3 minutes on each side or until golden brown on each side.

4) Serve with Hummus and Vegan Pita bread.

DINNER TIME

1) Begin with non stick skillet on medium high with added sesame seed oil .

2) Add cooked black rice in skillet along side fresh chopped veggies; carrots, snap peas, and green onions. Begin to saut é and add liquid amino (soy sauce replacement) and chili oil.

3) In a separate skillet begin cooking vegan egg (Just egg or Chickpea flour egg).

4) Once vegan egg is fully cooked begin to combine rice and egg together and add liquid amino to liking.

SERVE WITH SESAME SEED SPRINKLES AND FRESH GREEN ONIONS ON TOP

BLACK FRIED RICE

TERIYAKI CHICKEN (OYSTER MUSHROOMS) 1) Sauté oyster mushrooms in a non stick skillet or cast iron skillet with ginger, shallots, and purple onions.

2) TERIYAKI SAUCE: Liquid amino, Veggie Broth, Maple Syrup, Cane Sugar, Sesame Oil, ½ teaspoon of cornstarch, Red Pepper Flakes. Combine and Mix.

3) Slowly pour sauce into sauté of mushrooms and and stir until mushrooms are completely coated with sauce.

SERVE ON TOP OF FRIED RICE, GREEN ONOINS AND SESAME SEEDS AS TOPPINGS

LENTIL SLOPPY JOE INGREDIENTS: Green bell peppers, Dried lentils, Veggies stock, Shallots, Cumin, Paprika, Chili Powder, Salt, Pepper, Garlic powder, Tomato sauce, Date sugar, Lettuce, Ketchup.

DIRECTIONS:

1) Wash lentils with cold water and set aside.

2) Begin to sauté green bell peppers, shallots, and purple Onions In a non stick pan 3) Add in your washed lentils and fill a quarter up past lentils with Veggies stock.

4) Season to taste with cumin, chili powder, garlic powder, onion powder, pink salt, and black pepper.

5) Cover with lid until veggie stock has been completely Absorbed by lentils. Once complete add a generous amount of ketchup, Tomato sauce, date sugar, and coco amino for the meaty flavor.

BEGIN TO BUILD SLOPPY JOE SANWHICH ON VEGAN BUNS OR BUNS OF CHOICE

PLATE. SERVE. ENJOY.

VEGAN FRIED FISH

banana blossoms, yellow corn meal, INGREDIENTS: Canned Unbleached flour, pink salt, lemon pepper, paprika, old bay seasoning

DIRECTIONS:

1) Begin by draining the brine out of the canned banana blossoms and carefully remove them from the can.

2) Create the corn meal by Combining yellow corn meal, flour, pink salt, lemon pepper (generous amount), paprika, and old bay seasoning (generous amount).

3) Coat banana blossoms With yellow mustard and massage In evenly.

4) Coat banana blossoms in Corn meal mixture that was Created and fry on high heat for 4 minutes or until brown and crispy.

VEGAN TARTER SAUCE: capers vegan soy free mayo, dash of mustard, dried dill, onion powder, garlic powder, salt, black pepper. Mix well.

PLATE. SERVE. ENJOY

VEGAN BBQ RIBS INGREDIENTS:

Vital wheat gluten, chickpea flour, rib rub seasoning, onion powder, garlic powder, black pepper, liquid smoke, purple onions, shallots, veggies stock, dried mushrooms, tomato puree, agave, paprika, fennel seeds, chili flakes, salt favorite BBQ sauce.

DIRECTIONS: 1) In a blender add purple onions, shallots, dried mushrooms, tomato puree, agave, paprika, rib rub seasoning, onion powder, garlic powder, black pepper, liquid smoke, fennel seeds, chili flakes, and fill with veggies stock.

2) In a bowl add 2 cups of vital wheat gluten and a half a cup of chick pea flour and mix in evenly. Begin to slowly pour and mix the wet mixture inside the flour. End result should be firm dough like.

3) Begin to knead dough for at least 10 minutes to create the meat like texture (SEITAN).

4) Once kneading is complete begin to flatten seitan. DO NOT flatten too much for we want the thick rib like texture. Once flattened and shaped to desired rib like texture cut in half and prepare for the next step.

5) Season ribs with rib rub seasoning and your favorite BBQ sauce on both sides.

6) Heat a cast iron grill skillet up to high heat coated with grape seed oil .

7) Once heated just right place ribs (seitan) on cast iron grill skillet and let cook for 4 to 5 minutes on both side. The purpose is to create the burnt grill makes on each side.

8) Once the grill marks are complete place the ribs (seitan) in a baking pan on a bed of your favorite BBQ sauce. Pour BBQ sauce on top and bake at 320 degrees for 45 minutes to an hour.

PLATE. SERVE. ENJOY

NOW GET OUT MY KITCHEN

ENDING PRAYER

I GIVE HONOR AND THANKS TO THE POWERS THAT BE THAT HAS PUT ME IN THE POSITION TO BE OF SERVIVE. I GIVE HONOR THANKS TO MY ANCESTORS AND SOURCE FOR GIVING ME THE ABILITY TO UTILIZE MY HANDS TO BUILD, CREATE, GIVE, AND HEAL. I GIVE HONOR AND THANKS TO EVERY BEING THAT IS APART OF THE COMMUNITY. WITHOUT THE COMMUNITY THERE IS NO COMMUNITY. AS I THINK IT. AS I SPEAK IT. AS I WRITE IT. SO IT SHALL BE.

ASE’, ASE’OO, AMEN, AMON, HARE KRISHNA AND ALL OFTHE ABOVE THAT YOU SHALL SUBSCRIBE TO. PEACE.