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Byways seeking berries, high street seeking heroes

A few days ago, I saw a mure mûre, a ripe blackberry, seen, not heard, no this is not to do with children although perhaps it is about children of God.  Today I decided to go out and pick some (berries).  I was somewhat disappointed as I was hardly finding any.

Am I too early?  Too late?  Crop failure?  Have the bees all disappeared?  There has certainly been enough water, just as our Creator has irrigated us with the Water of His Word for centuries.  I have a hard time finding heroes also.

Sometimes the best ones are surrounded by nettles.  I find it easier to brave nettles and brambles than the prickly reactions in the street.

We can be blinded by our beliefs, our religion, so as to refuse even the possibility that our Creator would speak to a man, giving a Message which does not coincide in all respects with those beliefs, yet His Message is coherent with what He has always told us.  There have been so many lies and half-truths that our skepticism is understandable.

I was not interested in the field of corn which represents to me the mass, the media, fattening of pigs (1984), the excesses of modern day industry.  I am looking for the rare jewel, the ripe fruit in the hedgerow, the person who has the courage to change so as to recover their divine image and likeness, heroes of everyday life, penitents in the sense given by our Creator in The Revelation of Arès.

I found enough berries to be able to try a salad dressing recipe from The 80 10 10 Diet book.
1 ½ cups blackberries, puréed, mixed with 2 tablespoons tahine.


As for penitents, I cannot gather them by force, putting them into a basket or pail; they must come together of their own volition.

Scripture that was in my mind:

“ And the lord said unto the servant, Go out into the highways and hedges, and compel them to come in, that my house may be filled.”

Luke 14:23

“Here is where I am: My Word flows as a river through the steppes anew,
It cuts its course in the frozen lands where I have aroused rugged men,
men who could no longer know Me by the masks fashioned for (obscuring) Me,
men whom the mighty and merchants, princes and priests, have led to lose faith and righteousness.  I have aroused them. They do not utter My Name, though; they do not listen to My Word, though; many of them hate Me, but they are not to be blamed for this, because they have been led to lose their faith and righteousness.  Deceived men grow cautious; why would I send prophets to those who have been visited by the bogus prophets?  I have been making prophets of those very men.”

The Revelation of Arès 28/3-5

“The harvest on which I send you is a toil for the giants of olden times, but your arm is as frail as an auger with which one would pierce through a mountain; this is why (I will see to it that) you and your harvesters will be assisted every day, (and that) your blunted scythes will be sharpened; My Breath will bend the (wheat)ears before you; Heaven’s Fire will burn the thorns; a legion of well-fitted-out angels will strike your enemies, still you shall toil, your arms will be bruised with the blows dealt to you, (they will be) scratched by the thorns; but heavy sheaves rich in good grain will pile up behind you, under their weight the floors of My Barns will creak and groan.”

The Revelation of Arès 31/6-7

“The Sowing has been made (and) the (wheat)ears have whitened notwithstanding the weeds sown by doctors, the depredations of their princes, who have crisscrossed My Field with thorn hedges and barren rockslides.  The heaviest (wheat)ears will be hardest to bind into sheaves: those grown in Rome and Athens.  A rampart of thorn keeps your scythe off them; an incredible arrogance holds their stems up like spears.  Let your courage not give out in front of them, for they are My grand Crop.  To reach It you shall burn the thorn but save the (wheat)ears from burning and to bend the stems your hands will be injured grasping their stiff beards; (you shall) groan under the heavy sheaves.  Would any virtue of yours be great enough to (enable you to) provide a single bead of sweat for a labor so much inordinate for man?  My Arm will be your arm, My Word your word.”

The Revelation of Arès 14

“Among His signs are the breezes he sends as harbingers of happy news, so that He may allow you to taste of His mercy, and that ships may sail by His command, and you may seek of His bounty, and may haply be grateful.
Another of His signs is the night, a time for you to sleep, and the day to seek His bounty.”

The Qur’an 39/46, 23

“How many living things there are on the earth that do not store their food; God provides them as well as You.”

The Qur’an 29/60


Rolls and a Poll

How much protein does parsley have?

0. Parsley is green. Protein is brown or maybe yellow.


Well, if you’re asking the question, there must be some so let’s say maybe 2%.








Sometimes I get ideas during yoga class.  I know, thoughts come, thoughts go, but this one thought, I decided to act upon it.

We have several do’s coming up; last year I made some zucchini-tomato rollups to take to these events.  I sliced the zucchini with a potato peeler.  That took awhile………..

After my class I entered a kitchen store and bought a mandoline.  Of course, I had to try it out right away so I bought a couple of zucchini on the way home.  Wow, what a difference.  At first I didn’t even realize it was cutting, the blade is so sharp.  


I salted the slices and left them for awhile.  I put some cashews to soak.  Later in the afternoon, I grated some carrots and made a cashew cream, then filled the rolls.  A touch of cumin brought an interesting note.


For the cashew cream:
1 cup cashews, soaked a couple hours, rinsed and drained
1 clove garlic, de-germed
1 tablespoon apple cider vinegar
1 teaspoon tamari
½ cup water

Blend until smooth in high speed blender.

I used about 2 tablespoons of this with two medium size grated carrots and about ½ teaspoon ground cumin.

I will put the answer to the poll in the comments.

Green Pudding for Breakfast?

No avocados were harmed in the preparation of this dish.

In some circles, green smoothies are being touted as the ultimate health food.  Crop circles? No, no. 

I have been enjoying our new high speed blender.  As I don’t care for drinking my food, I make a thicker mixture, more a pudding than a smoothie.  Kale for breakfast?  Spinach?  Chard?  Collard greens?  When it’s blended with fruit, seeds, milk, the taste is completely different from sautéed in butter.  However if the church were vegan, then I would be thrown out as a heretic for I incorporate milk and yoghurt in my mixture, albeit raw and live.

Recipe:  The night before put ¼ cup buckwheat groats to soak in water, along with 8-10 almonds.  Next morning drain and rinse well.  Put in blender.  Add 1 tablespoon flaxseed, 1 tablespoon sunflower seed, ½ banana, an apple (cored), 1 cup greens, about 1 cup milk, some cinnamon or nutmeg.  Blend.  This is surprisingly good.  It provides around 550 calories and a good third of the day’s nutritional needs (40% of the protein).

This is not the special from the diner—eggs, home fries, sausage, toast with butter and jelly.
This is not what we get at a hotel in France—baguette, croissant.
This is not what we had when I was a child—oatmeal or cold cereal or poached eggs and toast.
Preconceived notions of what constitutes breakfast?

How many other areas of our lives are governed by our cultural prejudices?  Can we free ourselves from them, becoming decultured?  This is not the same as uncultured.  It is more a rising above or a going beyond tradition and culture.  Not one of our cultures can be considered ideal.  No where have we created the perfect society.  And yet we have that possibility.  If we apply love and forgiveness, seek to make peace all around, use our creativity for Good, develop our heart’s intelligence in addition to our brains, we can create a world where all can flourish.  A greening of humanity through a recreating of our self.  We can change what is on the menu of human destiny.

“It is indeed very difficult to imagine, from the dark tunnels where we still live, what a changed world (28/7), a world without culture is going to be, but it emerges from The Revelation of Arès that it is going to be a process of diversifying in free harmony, but no mere evolution in the harness of a new culture.”

ABC Salad

… or my first attempt at one of those green smoothie things.

I was thinking


but as I assembled the ingredients, I realized it was also


This is a kind of cabbage I grow in the garden, called Red Russian.  It is hardy and convenient, in that one can pick the amount of leaves necessary instead of being obligated to use a whole head as it does not form one.  I guess this is what one calls kale; I must have been eating kale without realizing it.  Oh my!

I put the ingredients into our old food processor and whizzed.  (I peeled the banana and cored the apples.)  I added some water.  I didn’t want to blend for too long; that feels like beating something to death and this is supposed to be live.

I made a mess as you can see.  Then I went into Love Potion Number Nine mode (hold your eyes, no, hold your nose, close your eyes, take a drink). 

It was good.  It still needed some chewing, but I enjoy chewing my food and escaping from chewing was not my motivation for trying this, it was more a curiosity to see why so many people rave about green smoothies.  I remember my husband mentioning during the Chilean miner crisis how they were starting to have dental problems (teeth getting loose) from so many days of not chewing.  I was curious about the difference in taste with blending.  As it wasn’t really that smooth maybe I should call it a slurry or lush slush.

A Raw Hummus

Another raw adventure.  I love hummus but I don’t know how it will be with raw germinated chick peas.  There are recipes for this so someone somewhere has eaten it before and I presume, lived to write their recipe.

I put 1 cup chick peas to soak overnight and then had them in the strainer you see for about 4 days, rinsing them several times a day.  My husband ate one and told me it was interesting.  Not to be left behind, I tried one also.  I found a bean sprout taste and only a bare hint of what a chick pea usually tastes like to me.

Today I made the raw hummus, following a recipe in a small book I have had for some time, “Graines germées et jeunes pousses” by Chantal and Lionel Clergeaud.  I think their ½ glass water was not the same as my standard American ½ cup measure.  Next time I will use less water.  I added some tahini and oil to compensate.  My one cup of dried peas gave 200 grams of sprouts so I adjusted accordingly, except for the water fortunately (I did not add ¾ cup water!).

Here is their recipe:
125g sprouted chick peas
2 cloves garlic
2 soup-spoonfuls lemon juice
2 soup-spoonfuls tahini (sesame seed purée)
1 soup-spoonful olive oil
½ teaspoonful ground cumin
chopped mint (I won’t be adding this.)
Put everything in the blender with ½ glass of water.

So now I am waiting to see if this changes with a bit of time as these things often do mellow.  Right now, it tastes very light and raw bean sprouty, not the same as the traditional preparation.


Supper is ready with Belgian endive leaves, parsley and chives.

And now for the taste test.

I found that the flavours had blended during the couple hours in the refrigerator.  There seemed to be less of a bean sprout taste, unless that was just because I was prepared for that taste.  All in all, it was lighter and not as tasty as the traditional version.  Plus fin, as we would say in French.  A satisfying dish nevertheless.

Mussels and Mashed Potatoes

Yesterday we went to the seaside, seeking souls.  That sort of fish is never caught but remains in the sea of humanity, free to c
hoose to use the Water to care for the seed of divine within or not.

We did buy a nice bag of mussels to bring home for today’s dinner.  My favorite way to eat them is the way my husband’s grandmother fixed them.

Clean the mussels, removing their “beards”.  Put them
in a large pot with a cover.

Start the potatoes.  (Peel, cut, boil.)

In another large pot, gently cook 2 shallots or one onion in a little bit of butter, just until translucent.  Add a chopped clove of garlic.

Put the pot with the mussels on high heat, shaking often.

Add some white wine to the shallots, let reduce.  Add some cream .  When the mussels have opened, turn off the heat and drain off a bit of the water they have released.  Let it rest a few minutes to settle any grains of sand, then carefully add some to the sauce.  The sauce should be about 1/3 each wine, cream and juice to begin with, but the wine evaporates.

Meanwhile do the mashed potatoes; if you are
lucky, your husband can do them while you tend to the mussels.  The difficult part is the timing, having everything done at once without anything going cold.  If needs be, you can reheat the mussels.

Add about a teaspoonful of cornstarch (diluted wi
th cold water) to the sauce and stir until it thickens slightly.  Add some chopped parsley and pepper.  No salt is necessary due to the juice from the mussels.  Using a skimming ladle, transfer the mussels to the pot with the sauce.  Stir and serve.

I like to use the shells as spoons.  There were a lot of slurping noises….

A joyous appreciation of life, of our Creator’s blessings, is part of being a penitent, part of changing oneself so as to be good.  There is no specific recipe, but the main ingredients are love, peace, letting go of grudges, freeing oneself from prejudice and developing the heart’s intelligence.

“My Salvation does not result from forgiveness; it results from penitence.
I do not forgive the sinner; My Will is (done when) he stops sinning.
The penitent is not the sinner who sits in dirt and wraps himself up in a sack,
but the man who stops sinning, even though he wears festive clothes and scent and sings to the music of flutes and trumpets; besides, do joy and finery not suit to him who has changed his life?”

The Revelation of Arès 30/10b-11

Taste Week or la semaine du goût

A few years ago when it became apparent that many children thought fish was rectangular and milk came from cartons, the French government decided it was time to do something so that the sense of taste does not disappear completely into the bland expanse of industrialized products.  France has many traditions in gastronomy and produces a great deal of high quality food products.  This week is dedicated to taste.

We had our own little festival at lunch with “farcis”, a specialty my mother-in-law used to make.  This could be translated as stuffed vegetables, but in this family when one says “farcis”, it is almost a term of endearment, so I am thinking “stuffies” would be a good name.  

I saved up some round zucchini and Yellow Stuffers tomatoes—what luck, there was a yellow summer squash in the garden!  An onion was hanging around under the counter.  My husband got the sausage meat at the market from a company that raises the pigs and feeds them a lot of flaxseed.  

Hmmm, I thought I had blogged about this dish already, but I can’t find it.  Oh, it was just a brief reference in the post on gnocchi.  It takes a bit of time to make, but it is flexible—you just take what vegetables you have, hollow them out (you can steam them to make this easier), grind that up with some ground meat, an egg, garlic, a fair amount of parsley, thyme, pepper, anything else you like (salt if you are not using sausage meat), and bake.  The more different vegetables you have, the better it is, but if all you have is zucchini, that’s good too.  The usual ones are zucchini, eggplant, tomato, potato, onion.

Then I cooked up a pot of applesauce and made an applesauce cake to take tomorrow to a local library which is putting on some events for this week of savours.

Some people are afraid of taste.  I remember an incident when I was maybe 7 or 8.  A missionary family was visiting and you know how you can tell in a group of people that something is up, without knowing exactly what?  Well, I knew the daughter was getting people to taste something “weird” but I was more curious than scared, knowing full well it was not chocolate or a raisin, I ate a fried grasshopper.  It tasted like grass.

Another memory I have dates from age 19.  I was working at a conference center for the summer and heard people talking about anchovies.  I had no idea what they were.  Some didn’t mind them; others seemed to think they were so overboard as to be unfit for human consumption.  On a day off, I went into town on the bus and had a pizza.  When I saw anchovies on the menu, I went for it.  What was all the fuss about? I wondered.  They were just small fish.  In later years, I greatly appreciated the ones my mother-in-law prepared, salting them fresh from the Mediterranean.  

Thinking about the taste of fish reminds me of The Revelation of Arès xxx/16.  “I have not two tastes. (It is) the fish nerve (that God puts) in my mouth; the griddle cake is left (to the hanged men).”   Believers are not to be insipid, but full of life.