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things, the Great Architect, The Master Creator said to man, that your meat (not flesh) shall be herbs bearing seeds (basil, cannabis sativa, cinnamon) and fruits of a tree yielding seeds (papaya, guava, coconut, tomato); basically fruits, nuts and vegetables. We now a days refer to the carcass of animals in a semidecomposed state (chicken, pork, beef, snake, lizard, frog) that furnishes our plates on our tables as meat. Many people are actually working to go to heaven, will there be any dead animals consumed as food? NO, even the lion shall be feeding on straw. Man has to do away with the wicked act of taking life to satisfy his greed and lust of the flesh and return to the biblical diet: as it was in the beginning so shall it be in the end. Many ones do swear over the bible and yet they refuse to acknowledge the basic truths that are written therein.
We were given a specific nutritional guideline because we were created spiritually, anatomically, physiologically and psychologically to tolerate and consume a particular type of food. When we look at the digestive system of a cow or sheep (herbivores) and we analyze the structure of the bucal cavity (mouth) it can be obviously noted that it is very similar to that of a man. The bucal cavity of the sheep will contain predominantly molars, premolars and a few incisors, which is ideal for the cutting, crushing and grinding of seeds, herbs, fruits and vegetables. When we then look at the bucal cavity of the man we see that the arrangement of the different types of teeth is almost identical. We can
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Heart of Cush Constituents 1cup of cous cous, 1 cup boiled black eye peas, 1 head lettuce, 1/2 cup grated carrot, 1/2 cup chopped parsley, 1/4 cup each of red, yellow and green sweet pepper, 1 cup boiled dasheen, 1/4 cup each of broccoli, cauliflower, and spinach (Amaranth), 1 tea spoon molasses, 2 cups coconut milk, 1 head of lettuce, 1/2 cup each of chopped chives, seasoning pepper, parsley, fit weed, basil, and French thyme, 1 teaspoon rosemary chopped, 1 teaspoon each of roasted and crushed seeds of fennel, mustard, coriander and cumin and 1/2 cup coconut oil.
Cous cous preparation:
Mix dry cous cous with 1/2 cup grated carrot, 1/2 cup chopped parsley, 1/4 cup each of red, yellow and green sweet pepper.
Add 1 cup of room temperature water to cous cous and other ingredients, cover and allow to soak for 15 minutes.
Dasheen Preparation:
Place the dasheen peeled, washed and chopped into a pot of boiling water (with water level just over dashee n)
Allow to boil until soft but firm.
Place coconut oil just to cover the base of skillet.
Add rosemary to oil and stir.