Preparing good foods with the help of the Second Dimension
Preparing good foods with the help of the Second Dimension
No – its not 2 dimensional cooking – this is co-creating your food with the help of the second dimension!!
These days we are all “looking up” – lets ascend – lets get to the 5th dimension!
And while are minds and “energy work” skills are truly “getting there” – our physical bodies lag behind. They have to – or we would literally fry our electrical system. We are changing from a carbon based body to crystalline based (light) body – and we are the guinea pigs!
Now let’s switch the subject a bit –
It is VERY hard to find truly nutritious foods – let’s face it! Our environment and foods have been – lets just say – revised… to put it kindly. The outside air, the soil we grow in, the seeds that are planted, the spray used on the plants ….. the processing that is done to the food after harvest …. Need I go on?
So what are we to do ? Well we can use our magic wands to reenergize our foods ( some of you have them (smile)). But no matter how we cook – or even if we are a raw foodist and spend big bucks for “organic” food, foods just “aint what they used to be!”
A couple of main reasons
As described briefly above – nutrients are leached out, sprayed out, cooked out even.
We have lost the skill to return the food literally “back to life”
We have lost our CULTURE in a literal sense!
Which brings me to - ta da! Culturing your food!
The lost art of culturing and fermentation can return your food to life.
It is the ONLY food preparation process that INCREASES the synergetic nutrients rather than decrease them.
These processes produce what is called PRObiotics = for life, an increase in life force ( energy) .
Whether it is bread, beverages, vegetables and even meats – these were the processes used by our immediate ancestors to preserve our food when there was no refrigeration.
NOW we can look at these processes in a very different light … every pun intended!
The simple process is that beneficial bacteria can help us “prepare” our food.
Why do I call this the Second Dimension??
If you have not read Barbara Hand Clows book, The Alchemy of Nine Dimensions, then I recommend that you do.
The information attempts to explain the base nine dimensions by channeled info AND 3d science – which, crazy enough, does it from both angles very well.
If you dont want to read the book, Gaia.tv has two interview segments where she explains dimensions 1-9.
In summary : the first dimension of earth is the iron core crystal, the second is the area between this crystal - the m&ms (the microbes and minerals) and the surface – which is 3D. and so on.
So if we relate this to the body – OUR iron core is our blood, the second dimension is the microbes that break down minerals FOR us – that help us survive in 3D.
As Above so Below.
Just like we have mined the Mother Earth of minerals, used her oil, and taken the life out of her without replenishing her - - we have depleted our minerals and used anti biotics to deplete the life out of us.
The life in us are these symbiotic bacteria that outnumber us 10 to 1 * in our body. Did you know that the 3D human organism is more bacteria DNA than human DNA? We share this body with lots of critters – that are there to help the body itself.
When they are in balance our immune system works wonderfully, our food digests and dis-eased cells are broken down.
This second dimension has a consciousness – and I have experienced it when preparing food.
So how do we prepare our foods WITH these helpers?
We make real cultured catsup, mustard, and condiments.
We make REAL probiotic pickles (this is NOT canning food mind you…)
We have the 2nd dimension help us prepare our wheat so that it is digestible.
We make healthy beverages that nourish us, quench our thirst and literally are full of life.
We make salad dressings that help digest our meal.
No matter what you think your diet should be right now – you should ADD these skills to your healthy regiment.
Its learning how to make foods like water kefir, dairy kefir, kombucha, pimma cream, cultured sour cream, sourdough, cultured veggies and even your own live apple cider vinegar.
We have forgotten how to prepare our foods to
increase/maintain the nutrients (who knew that was really possible)
optimize digestion
AND #3) reduce toxins in our food.
Just like mushrooms reduce toxins and breakdown organic matter in the forest.
The bacteria we so despise are like our breakdown friends for our body.
Can they get out of control?? You bet they can! They get imbalanced – because they are trying to fight the very things that are not good for us that we have let get out of control.
Want to learn all about these foods and how to make them?
You are bound to be able to find something you like – in the diet that you choose. Heck you can even make a salad dressing probiotic by using the right vinegar!
New for 2017 , I have weekly blog posts, blog talk radio and video (onsite too) cooking classes. We will have quarterly Real Foods Retreats at my small nature based resort at www.LodgeOnLakeClear.com
I hope to see you online or in the Adirondacks!
and look for me on the From Heartache to Joy Summit in May 2017
Stay Nourished,
Chef Cathy
PS Here is a class example on how to make bread more digestible
Yes – eating gluten free is one solution. Now tell me – how long have humans been eating bread? Only NOW? - in the last few years or so? we have issues? Look at the timelines – its when we started messing with the wheat and land AND stopped preparing the grains like people did thousands of years ago– here is the SECRET to some missing information in the dairy free, gluten free, etc etc free world.
And please read the lables - some of these FREE foods are worse than the ones you are avoiding!
Here is a video from Dr Hyman - please see this if you eat lots of gluten "free" foods.
You MAY be able to have your bread and eat it too?? It just takes a little help from the second dimension! see my articles in my blog and upcoming classes on Lake Clear Lodge you tube
You can join me in my Sourdough English muffin challenge starting
February 9th, 2017 - sign up here .
I'll show you how to make sourdough starter out of "thin air" - it really is magic!
While writing this article I found a recent study saying that 10:1 is not right. It is less – this is a recent study… my question is.. is it supposed to be 10:1 and the recent study shows our current state?? I don’t know… but there is no question in my mind that certain cultures of bacteria can help make our food better for us on the outside and help within us. https://www.sciencenews.org/article/body%E2%80%99s-bacteria-don%E2%80%99t-outnumber-human-cells-so-much-after-all
