SIMPLY HIGH-VIBRATION MEALS
Volume 20

A Turning Point Transformation

My story as a vegetarian began on 1st July 2011. I started out as a “part time” vegetarian and become a full vegetarian in June 2014. Fortunately for me, it wasn’t a painful transition even though I’d always been a meat lover since young.

My journey began when I started my life transformational journey with a program conducted by Master Umesh H. Nandwani. That program changed the way I saw and felt the world around me. I started seeing a brand new world filled with a lot more light and love. Love not just towards our family and friends but also towards animals that are unable to speak our human language.

With the guidance of my teacher, I began to learn about energy in life. I learned how food consumption affects our personal energy, i.e. our thoughts, emotions and physical energy.

A Second Turning Point

What got me to delve further into experimenting with recipes was when my partner was stricken with an unknown allergy that tormented him for many nights. After numerous visits to the doctors with no solution in sight, we decided to take matters into our own hands.

Fortunately, we were able to zoom down to what had caused the allergy. This was through in-depth body communication that we had both learned.

Our very first trial was a week of pure clear vegetarian soup. This was minus carbohydrates, soy, mock meat, sauces and yeasts. The trial was a great success as the allergy subsided after 3 days of the soup-only diet.

Subsequently, I started to develop more sugar-free and carbohydrate-free recipes, and also introduced new add-ons of probiotics and anti-bacterial ingredients.

Over time, we learned that the way our food was processed also affected the allergy. For example, storage of food and the emotional state of the chef determine the energy of the food. In short, if you have good food obtained directly from a farm and it goes into the hands of a happy mother, you have a high-vibration meal!

Happy Food = Healthy Tummy = Happy + Healthy You!

I hope that my recipes of love will bring more love, peace and happiness into your body, mind and soul. Thank you for allowing me to share them with you.

Magical Quinoa Pot

Servings: 4 persons | Skill: Easy
Prep Time: 20 minutes | Cooking Time: 30 – 40 minutes

Quinoa reduces the bloated sensation that I get from consuming rice. Tricolor quinoa may taste weird to some, but that can be easily solved by adding in ginger/ onion/ garlic.

It’s also a good food alternative for people with diabetes as it has a low Glycemic Index; ideal for controlling sugar levels.

Other benefits of quinoa:
• High in protein and contains essential amino acids
• High in iron, magnesium, and B-vitamins, calcium, potassium, vitamin E and phosphorus
• Gluten free, good replacement for wheat-based products
• Very high in fiber and antioxidants

Ingredients
1½ cup quinoa (recommended tricolor quinoa)
3 cups water
300 gm broccoli
1 ear of corn
1 carrot
1 small piece of ginger
1.5 tsp soya sauce (or coconut aminos, a gluten free soy sauce substitute)
Natural Himalayan salt to taste
Black pepper powder to taste

Method

  1. Your intention counts. Start to cook with love.
  2. Rinse and wash the quinoa thoroughly with a mesh strainer. It is recommended that you rinse it twice.
  3. Pour the quinoa and water into the rice cooker.
  4. Cut the corn off the cob.
  5. Cut broccoli and carrot into small wedges.
  6. Peel and cut ginger into small slices.
  7. Mix all of the above along with soya sauce to the quinoa and stir well. Then cook.
  8. Once it’s done, add in salt and black pepper powder.
  9. Fluff with fork and serve with love.

Stephanie Ngu’s daily mission as the Operations Director for The Golden Space (M) Sdn Bhd is to serve everyone who is in need of love, peace and happiness. Cooking has always been a way to share her love. At one point, busy work schedules had made her stop cooking. When she restarted, it was with a true connection to food’s energy. She is now sharing her stories of how cooking can heal and spread love with the world. Contact her at steffiskitchenmy@gmail.com.