My Higher Soul and Guides downloaded this soup recipe to me in April 2020, when I was cooking a ton at home. I’d oftentimes still have my Akashic Records open after Guiding sessions and they’d dialogue about what would be a vegan / vegetarian, high protein, nutrient dense, high vibration meal that is optimum for lucidity, energizing, and psychic channeling.
At more than 1 year in, I’ve included some variations. Feel free to experiment and make it sing for your tastebuds and healthy flow of prana.
The core recipe is vegan and gluten free.
I cook with Ayurvedic herbs and mild spices.
I don’t cook with salt or pepper. There’s so much packed in here, you won’t miss either!
All is optional to season to taste, and add or remove ingredients that are in alignment with your body’s needs at any given time.
Ingredients
6 cups spring water
7/8 cup quinoa (just under measuring line of 1 cup)
1/3 cup pumpkin seeds
1/3 cup sliced almonds
1 tablespoon powdered garlic
1-2 teaspoons powdered cumin, to taste
1-2 teaspoons dried food grade sage
1 teaspoon dried basil
1/2 teaspoon powdered turmeric
1/4 teaspoon powdered ginger (if fresh ~ a few thin slices)
1/8 teaspoon powdered coriander
1/16 teaspoon dried thyme (eyeball half of 1/8 teaspoon or just do a pinch)
Optional and note for all of these, carefully remove them after cooking, and before serving:
1 star of Star Anise
1 seed of Cardamom
1 bud of Clove
1 tiny peel of Cinnamon Bark
Garnish ideas
2 tablespoons Unrefined Virgin Coconut Oil or Ghee clarified butter (stirring in either after soup is done cooking)
1 lime (for a squeeze just before serving)
Nutritional Yeast (to taste just before serving)
Directions
In covered pot, bring water to a boil.
Add quinoa and stir.
Bring to a boil again. Stir.
Lower heat and let simmer for about 5 minutes, stirring intermittently.
Add pumpkin seeds, almonds, garlic, dried basil, dried sage, cumin, turmeric, ginger, coriander, thyme, stirring with each addition.
Simmer at lowest heat setting for 15 minutes. Have covered but with a crack for ventilation so it won’t overboil. Stir intermittently.
Turn off heat. Cover and let sit for 5 minutes.
Stir. Add Coconut Oil or Ghee and stir.
This version will make a stew consistency. For a more soupy consistency, or to cool it down, add room temperature spring water.
Serve.
Variations
Cashews or Pecans
Can be raw garnish at end in addition to sliced almonds that are cooked in.
Or can cook them in instead of almonds. Add at end, about last 5 minutes of simmer as these are softer and will cook faster.
Mung Bean or other high protein noodles
1 1/2 cups if substituting for quinoa.
If including both, 1 cup of Mung Bean noodles and 1/2 cup of quinoa.
Optional just before serving
Squeeze fresh lime juice and add to taste.
If using fresh basil leaves, add as garnish.
If adding Nutritional Yeast, add to taste.
Enjoy!
~ Leah
www.leahlau.com
~~~
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