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 />
Ingredients<br />
The paste<br />
25g/1 oz ginger, peeled<br />
3 cloves garlic<br />
1 or more red chillies (depending on how hot you like it!)<br />
2 stalks lemongrass<br />
1 tsp coriander seeds<br />
1 tsp ground turmeric<br />
1 tsp of olive oil<br />
Main noodle dish<br />
1-2 onions, finely diced (or use 4 shallots)<br />
130g-150g/5 oz mushrooms (eg shitake or any of your<br />
choice)<br />
500ml vegan stock<br />
200g spinach<br />
Handful of sweetcorn<br />
1 x 400ml tin coconut milk<br />
200g noodles (gluten-free)<br />
100g deep-fried chopped tofu<br />
Fresh coriander<br />
Squeeze fresh lime juice<br />
Spring onions (chopped for garnish)<br />
Steps<br />
1. Cook the noodles as per instructions on the packet,<br />
drain and set aside.<br />
2. Blend the paste ingredients in a blender or food<br />
processor.<br />
3. In a large saucepan or wok, at a high temperature, fry<br />
the spice paste for a few minutes then add the onions<br />
and mushrooms.<br />
4. Stir through and heat for a further few minutes.<br />
5. Add the stock and then the coconut milk, bring to a<br />
boil and allow to simmer for 10 minutes.<br />
6. Add the fresh spinach, sweet corn, tofu and noodles<br />
and simmer for a further 5 minutes.<br />
7. Remove from the heat and serve with fresh<br />
coriander, spring onions and a squeeze of lime juice.<br />
Hot Mushroom Noodle Curry<br />
45
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