blog

Spiritual Recipes to Raise your Vibrations

To raise one’s vibrations it occurred to me that I had to start eating healthy. I ate junk food and fast food because I’m always so busy. I seemed stuck in manifesting what I wanted. I could manifest most things but there have been other things such as spiritual enlightenment, continuous joy and getting clear on situations and people I was having trouble getting clear on. Suddenly it came to me in a dream, in the dream I dreamt I was eating muddy worms and gross bugs and when I looked across the table I could see people dressed shabbily with angry faces and sadness all around them. They were eating the horrible food too. When I woke up from that dream it hit me, I wasn’t taking care of my body, I was taking in bad fuel. When your body is not taken care of how can your spirit grow vibrationally? It can’t because your energy is going to trying to take care of your body and releasing the junk being put inside it every day. I decided to change my diet and have seen fast results, I’ve also gotten even luckier with out even trying.
As a teenager, I cooked with my Grandmother and won first prize in a pie contest, now I am not advocating pies with a lot of sugar but I’m trying to perfect a pie without the sugar and still tastes sweet. First, I wanted to tackle the perfect lunch. The Peach Pie will appear in my blog soon.
Sumptious Portobello Pita Sandwiches

This takes about 20 to 25 minutes to make. You will need the following:
4 pitas without pockets from the health food store, I get mine from Whole Foods or from Aikens, any place where the Pita is fresh and organic is fine.
3 medium portobello mushrooms that are organic and fresh
2 tablespoons of organic olive oil
2 medium organic green peppers,sliced
1 small organic red pepper,sliced
1 small organic yellow pepper,sliced
1 large organic onion, sliced very thin.
A bag of fresh spinach leaves
1 dash of sea salt
1 dash of organic ground black pepper
2 tablespoons of water
1/2 tablespoon vinegar (organic)
10 ounces organic, shredded mozzarella cheese
1 container of organic vanilla yogurt. ( I use the Greek kind)
Instructions: Preheat oven to 400 degrees F, unless your runs hot like mine does, then preheat to 375 degrees F. Heat a nonstick skillet over a medium heat until it gets hot. Take the Mushrooms out, clean them and brush both front and back sides with the oil, lightly. Place mushrooms in the hot skillet and cook until they are tender and barely browned on both sides. Take mushrooms out of skillet, place them on a cutting board and slice them into nice thin slices. Put to one side.
In the same skillet, heat slightly the rest of the oil until hot. Put in the green pepper slices, the yellow pepper slices, and the red pepper slices. Add the onion slices, sea salt, black pepper and water. Cook these items until the vegetables are tender, do not over cook. This could take ten to fifteen minutes unless you have a hot stove like I do, then you have to watch them closely after ten minutes. You can spice it up by adding a dash of crushed red pepper if you want more “heat”. When vegetables are cooked, add the vinegar, stir then take skillet off the hot stove and place on a cool part. Now, put in the Portobello Mushrooms and stir them in along with the vegetables.
Put the flat pitas on a large flat cooking sheet, add the mozzarella cheese to the tops of the pitas and place the pitas inside the warmed up oven. Watch the pitas closely, until the cheese has melted. When it has melted, about five to seven minutes then take the pitas out of the oven, roll up the pitas like a burrito, close at the bottom and use a cloth napkin to keep the bottom closed. Take all the cooked vegetables, a few uncooked spinach leaves and the cooked Portobello Mushrooms and fill the pitas. You can add the yogurt as a dressing if you like.
And if you’re not a big cheese eater, you can cut the amount of cheese in half if you like.
You now have a sumptuous and healthy meal, it may be a bit messy but it’ll be fun and yummy!

Thank you for reading! Follow me on twitter and like me on Facebook as well.