May/June 2022 Alchemical Voice
In this edition: learn about Pagan Celebrations and crystals with Sarah Jane Dennis, Ho'oponopono by Jovi Hoonjan, Goddess of Light channelled message by Kathy Mingo, a Shamanic perspective on death by John Sjovik, a past life experience - The Mighty River and the Grandmothers' by Richard Pantlin, Healing Power of Plants by Meryl McArthur, 'Power vs Force' as researched by Dr David R Hawkins written by Julie de Vere Hunt, Is Wheat the food that makes us ill? by Martin Lewis, Daily Taoism by Silvia Siret, Energy flowing Mudras by Shamanic Joy UK, Kundalini Yoga by Roxy Ayling, Oracle card readings and a synopsis of the Awakening times by Oriel Lux, vegan recipes for summer by Love 2 Meditate, channelled poetry and rituals by Sue Penney of Soul Verse.
In this edition: learn about Pagan Celebrations and crystals with Sarah Jane Dennis, Ho'oponopono by Jovi Hoonjan, Goddess of Light channelled message by Kathy Mingo, a Shamanic perspective on death by John Sjovik, a past life experience - The Mighty River and the Grandmothers' by Richard Pantlin, Healing Power of Plants by Meryl McArthur, 'Power vs Force' as researched by Dr David R Hawkins written by Julie de Vere Hunt, Is Wheat the food that makes us ill? by Martin Lewis, Daily Taoism by Silvia Siret, Energy flowing Mudras by Shamanic Joy UK, Kundalini Yoga by Roxy Ayling, Oracle card readings and a synopsis of the Awakening times by Oriel Lux, vegan recipes for summer by Love 2 Meditate, channelled poetry and rituals by Sue Penney of Soul Verse.
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<strong>Alchemical</strong> <strong>Voice</strong> - L2M Issue 14<br />
Caprese salad with Tofu starter<br />
Ingredients<br />
1 block of firm tofu<br />
Sea salt and ½ tsp of dried mixed herbs<br />
3 beef tomatoes<br />
1 avocado (optional)<br />
basil leaves<br />
For the dressing<br />
2 tbsp olive oil<br />
1 tbsp balsamic vinegar or lemon juice<br />
salt and pepper<br />
Steps<br />
1. Press the tofu overnight to remove all the water from<br />
it.<br />
2. Cut the tofu into very fine slices.<br />
3. Prepare the tofu marinade by blending together 2<br />
tablespoons of olive oil, and balsamic vinegar or<br />
lemon.<br />
4. Pour a third of the dressing on a large platter and<br />
place the tofu slices on top.<br />
5. Arrange the tomato slices on top and layer with tofu.<br />
If you opted to have an avocado, layer in between<br />
the tofu and tomatoes.<br />
6. Pour the remaining marinade evenly over the<br />
ingredients.<br />
7. Season with salt and pepper.<br />
8. Set aside and let the tofu absorb the flavours for at<br />
least an hour or more.<br />
9. Garnish with some fresh basil leaves.<br />
10. Serve with fresh crusty gluten-free bread.<br />
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