polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and e

We are what we think and what we eat! The people who know me, know that I believe in the power of thoughts. I myself have come from a place of thinking gone wrong. My thinking was the part of me that kept me down in my place, there with the have nots and whiners. Let me say this every moment I am becoming more aware of my thoughts and where they are leading me to. Which gets me to the subject of eating. Eating is part of our survival, just like our thinking!

I stumbled across the eating truth before I realised that I also am what I think. So although I have been on the healthy and slim side of life for a long time, riches were still alluding me. It’s not that I wasn’t ever earning anything, it’s just that the money I did earn was “hard earned” and never “enough”.

The cash would run out soon after I’d aquired it and then I would have to go looking again. I never enjoyed the financial part of my life, it left me in doubt of my self worth.

But hey this article is supposed to be about cooking and eating!

Indeed it is. After I discovered how I could achieve my true dreams and wealth by paying attention to what I was focusing on I realised that every single action I take defines the next thing that will happen to me good or bad. Now get this: That includes how I think about my food.

You know what they say about gratitude? It keeps you connected to the source of all things. So how about showing your food appreciation whilst you are preparing it?

Vegetarianism has been my choice for many years now. I have not eaten a corpse in years. The thought of it sends shivers down my spine. Really I’m healthy, I’ve been told I glow! I believe that my food intake together with my thinking and gratitude for my wonderful life are visible.

A tomato salad to boost your vitamin intake and make your heart glow:

Choose 4 organic big sun-ripened tomatoes. I like them fresh off the tomato bush, still warm from the sun. When choosing the tomatoes feel them, be aware of the life source in your hand, notice the colour, or they deep red or more orangey? Admire each tomato and bless it. Marvel at the miracle of how it was formed from the little yellow blossom. You’ll also require an onion. I like the purple ones. Choose a onion, should not be to big or your salad will be to onioney. Now compare how different the onion and the tomato are in texture. Each designed with perfect individual flavour especially to nurture me and you of course. I always am amazed at God’s creative energy and diversity.

• 1 Large clove of garlic
• 4 Table spoons virgin cold pressed olive oil,
• 1 Tea spoon honey,
• 1 Table spoon white balsamic vinegar
• Sea salt

Slice the tomatoes. Peel and finely dice the onions.

Peel and cut the garlic into little pieces. Then generously heap salt over the garlic and crush with a flat end of a knife.

Mix the crushed garlic and salt, olive oil, honey and balsamic vinegar in the salad bowl. Add the diced onions and stir into the dressing. Leave the onions in the marinade for 10 minutes. Then add the sliced tomato. Gently toss!

This is a tangy lunch time snack for me but be aware that I’m used to this lifestyle. For those of you just venturing out into a new way of living you will probably still feel hungry. And if you have a family to nourish they will think you have gone insane, so be sure to complement the salad with something like these delicious polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and ea

n. I never enjoyed the financial part of my life, it left me in doubt of my self worth.

But hey this article is supposed to be about cooking and eating!

Indeed it is. After I discovered how I could achieve my true dreams and wealth by paying attention to what I was focusing on I realised that every single action I take defines the next thing that will happen to me good or bad. Now get this: That includes how I think about my food.

You know what they say about gratitude? It keeps you connected to the source of all things. So how about showing your food appreciation whilst you are preparing it?

Vegetarianism has been my choice for many years now. I have not eaten a corpse in years. The thought of it sends shivers down my spine. Really I’m healthy, I’ve been told I glow! I believe that my food intake together with my thinking and gratitude for my wonderful life are visible.

A tomato salad to boost your vitamin intake and make your heart glow:

Choose 4 organic big sun-ripened tomatoes. I like them fresh off the tomato bush, still warm from the sun. When choosing the tomatoes feel them, be aware of the life source in your hand, notice the colour, or they deep red or more orangey? Admire each tomato and bless it. Marvel at the miracle of how it was formed from the little yellow blossom. You’ll also require an onion. I like the purple ones. Choose a onion, should not be to big or your salad will be to onioney. Now compare how different the onion and the tomato are in texture. Each designed with perfect individual flavour especially to nurture me and you of course. I always am amazed at God’s creative energy and diversity.

• 1 Large clove of garlic
• 4 Table spoons virgin cold pressed olive oil,
• 1 Tea spoon honey,
• 1 Table spoon white balsamic vinegar
• Sea salt

Slice the tomatoes. Peel and finely dice the onions.

Peel and cut the garlic into little pieces. Then generously heap salt over the garlic and crush with a flat end of a knife.

Mix the crushed garlic and salt, olive oil, honey and balsamic vinegar in the salad bowl. Add the diced onions and stir into the dressing. Leave the onions in the marinade for 10 minutes. Then add the sliced tomato. Gently toss!

This is a tangy lunch time snack for me but be aware that I’m used to this lifestyle. For those of you just venturing out into a new way of living you will probably still feel hungry. And if you have a family to nourish they will think you have gone insane, so be sure to complement the salad with something like these delicious polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and e

or my wonderful life are visible.

A tomato salad to boost your vitamin intake and make your heart glow:

Choose 4 organic big sun-ripened tomatoes. I like them fresh off the tomato bush, still warm from the sun. When choosing the tomatoes feel them, be aware of the life source in your hand, notice the colour, or they deep red or more orangey? Admire each tomato and bless it. Marvel at the miracle of how it was formed from the little yellow blossom. You’ll also require an onion. I like the purple ones. Choose a onion, should not be to big or your salad will be to onioney. Now compare how different the onion and the tomato are in texture. Each designed with perfect individual flavour especially to nurture me and you of course. I always am amazed at God’s creative energy and diversity.

• 1 Large clove of garlic
• 4 Table spoons virgin cold pressed olive oil,
• 1 Tea spoon honey,
• 1 Table spoon white balsamic vinegar
• Sea salt

Slice the tomatoes. Peel and finely dice the onions.

Peel and cut the garlic into little pieces. Then generously heap salt over the garlic and crush with a flat end of a knife.

Mix the crushed garlic and salt, olive oil, honey and balsamic vinegar in the salad bowl. Add the diced onions and stir into the dressing. Leave the onions in the marinade for 10 minutes. Then add the sliced tomato. Gently toss!

This is a tangy lunch time snack for me but be aware that I’m used to this lifestyle. For those of you just venturing out into a new way of living you will probably still feel hungry. And if you have a family to nourish they will think you have gone insane, so be sure to complement the salad with something like these delicious polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and e

ld pressed olive oil,
• 1 Tea spoon honey,
• 1 Table spoon white balsamic vinegar
• Sea salt

Slice the tomatoes. Peel and finely dice the onions.

Peel and cut the garlic into little pieces. Then generously heap salt over the garlic and crush with a flat end of a knife.

Mix the crushed garlic and salt, olive oil, honey and balsamic vinegar in the salad bowl. Add the diced onions and stir into the dressing. Leave the onions in the marinade for 10 minutes. Then add the sliced tomato. Gently toss!

This is a tangy lunch time snack for me but be aware that I’m used to this lifestyle. For those of you just venturing out into a new way of living you will probably still feel hungry. And if you have a family to nourish they will think you have gone insane, so be sure to complement the salad with something like these delicious polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and e

polenta fries. This is real easy to make and my kids and fussy man eat it with gusto!

1 big cup of polenta.
Cook the polenta in 2 cups (use the same cup you measured the polenta with) water and 1 tablespoon of salt.
The polenta will be thick and stiff.
As soon as it has cooled down enough so you can touch it, spoon it out the pot and roll into a bread like form.
Let cool down completely.
Heat a thin layer of olive oil in a non stick pan.
Cut thick slices of the polenta and fry till golden brown.
Serve.

You can also add a side dish of steamed zucchini and carrot.

Very simple, healthy and tasty. Of course add seasonings.

After the meal, casually place a big flat dish of whole sun ripened strawberries on the table. The stalks should still be on the strawberries. Let every body take from the dish and eat with their fingers. This is fast food at it’s best! Say yum and aah whilst eating. Look at how each strawberry has its own “heart” shape. Notice the little yellow spoors on the red strawberry and just feel priviledged to have such wonderful food.

Strawberries are full of vitamins, sunshine and other glorious cosmic stuff!

I am lucky to have my own organic strawberry bed. Strawberries are easy to grow. Consider growing your own. If you don’t have a garden, you can easily grow them in a sunny spot of your abode. Other wise buy some at an organic dealer. I find that the packaged hot house strawberries from the super market have no real taste and are often sour and unripe.

If you are used to just taking every thing for granted, you can’t suddenly introduce prayers or any form of gratitude to begin the meal. Your family will be outraged. I used to be an atheist and thought believing in GOD and showing gratitude was silly. So when I began to shift my consciousness I had to get the message across to my family slowly. I had raised my children with healthy eating habits but greatly devoid of the spiritual side of life. I introduced a new awareness with comments like: Wow look at this beautiful apple. Isn’t the creator amazing? This leads to an interesting conversation and slowly you can bring in a new dimension. And as usual lead by example. Think and eat healthy your self. Your family will follow suit, with out you having to preach.

With this I wish you bon appetite and remember you are what you eat and think!