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Moorish American Diet & Food List

"The blessing, O man, of thy external part is health, vigor and proportion. The greatest of these is health. What health is to the body even that is honesty to the soul." ~ Ch. 38 v. 1 HKMSTA

The Moorish American Live It: The Moorish American Live It, Is composed of the most nutritious foods available to us today. All of the fad diets that have come and gone over the past 50-60 years have left the general population stupefied with ideas of overloading on one particular nutritional factor or another and depriving you of others while all the while neglecting the most basic & ancient nutritional concept of balance. Many have come with a dietary law conducive to living a healthy life through healthy eating. With the advent of advanced scientific technologies, we are now able to determine which foods are alkaline and acidic. Alkaline and Alkalizing foods helps the cells maintain their natural vibration which causes optimum health and very little sickness if at all. An acidic or s.a.d., standard american diet on the other hand, one that most of us have been used to all of our lives, is the exact opposite, it actually facilitates the death of the human cells which causes deterioration of health to the human body. This List will expand over time but as of right now it is one of the the most advanced food list available to mankind. All of your food should be organically sourced or wild crafted, heirloom and Local if available.

Vegetables/Greens

 

 

Fruit

 

Grains

 

 

Cooking Herbs & Spices

The Essene Community Lived on Raw and Wild Foods

Dr, Edmund Bordeaux Szekely translated ancient biblical manuscripts in the library of the Vatican in Rome. These manuscripts were written by the Essenes, a Jewish religious sect, which is said to have cultivated a close relationship with both John the Harbinger and Jesus of Nazareth. These texts spoke about the importance of health and inner healing as a prerequisite for spiritual growth. Great emphasis was placed on the importance of eating wild raw foods. The Essenes believed that cooking food essentially killed the life force, leading to all types of disease and eventually closing down spiritual awareness.

The Essenes were careful to prepare their food in such a way that kept the light force of the food intact. They "baked" their bread on rocks in the sun instead of over a fire in order to preserve the enzymes. The grain was first sprouted and then ground up into a dough. By "baking" it in the sun, the enzymes and bio-photon content of this sprouted flat bread were preserved. The Essenes ate the sprouted bread, allowing the bio-photon energy to flow into their bodies. They deemed this to be essential in order to expand their spiritual awareness and consciousness. The Essenes taught that freshly-picked wild plants are valuable for man to eat. The Essenes were known to chew on wild plant leaves. So, they were taking regular infusions of light energy or bio-photons into their body.

The Essenes placed great emphasis on consuming a food immediately after picking it. They knew that the life force of the plant dissipated within hours after being harvested. Everyone has made the experience of watching leaves wilt if they are not placed in water. This loss of photon radiation has also been confirmed by studies carried out on bio-photon emission by Professor Popp. By upgrading your diet with bio-photons and live foods, you can begin to disengage yourself from the destructive cultural eating habits of our culture. By upgrading your diet, you will be able to insulate yourself from chronic diseases so widespread in our society today. Ayurveda & Bio-Photons

According to Ayurveda, man is in essence a "light being" dwelling inside a solid, dense body. All of our cells radiate light in the form of photons, a form of energy termed "Prana" by the wise men of the East. Kirlian photography and bio-photon emission analysis performed by Professor Popp and other research institutions have confirmed that every living cell, irregardless of whether it comes from a plant, animal or man, gives off light energy in the form of bio-photons.

If our true inner essence is light and our cells emit bio-photons, then it would seem logical that we need to take light energy into our body. After all, light comes from light. Green plants are a storehouse of bio-photons they collect from the sun and pass on to man, We are able to soak up bio-photons from the sun through our skin and the retina of our eyes, as well as by ingesting bio-photons contained in raw fruits wild plants and veggies. The more light energy we take in, the more our inner light essence will be nourished.

The Science of Eating Light

Professor Popp's research considers the bio-photon content to be of far greater importance than just the nutrient or caloric content of a food. Of course vitamins, and especially organic minerals and trace elements play important roles. But Popp's research has indicated that bio-photons are probably more important other nutrients. In fact, he believes that human beings are first and foremost "bio-photon eaters" instead of just "calorie burners." If we ignore the importance of these bio-photons, we will eventually suffer the consequences.

When we consume bio-photons from freshly-picked food such as wild plants or green leafy veggies, we are infusing order into our cells. You can compare it to the highly-ordered light of a laser beam. This laser light is the way that cells communicate with each other. They don't talk to each other via hormones, chemicals, or nerve impulses; they do it with beams of light! The more light energy the cells soak up from food, the more light they will have to exchange information with each other. The body's cells and organs will start to operate in a more effective manner. Less bio-photon light intake will invariably lead to more chaos, increased entropy and more disease.

Popp's bio-photon light meter measures the intensity of the bio-photons being emitted by the food. We would probably be surprised to find that canned, processed and frozen food emit almost no bio-photons whatsoever. Even in the produce section it would be hard to find veggies and fruits emitting significant quantities of bio-photons. If we really wanted to find massive amounts of bio-photons, we would have to harvest edible wild plants or garden-fresh fruits and veggies. Moors please plant a small garden, support local farmer's markets or create co-ops, we have available replicatable templates for you to start one in your community.

Moors, the dreaded and hated weed will eventually triumph over all the conventionally cultivated, hybridized, dis-eased, genetically modified/designed, flavor-enhanced (with aborted Moorish American baby fetuses), perservative-laden, so called food made available to the general populace. Wild plants contain at least 5 - 10 times more nutrients - vitamins, enzymes, phytochemicals and bio-photons - than even the best organicly grown veggies. 15 grams of nettles contain far more nutrients than 100 grams of healthy romaine lettuce, and are free for the picking. Your Health is your Wealth Moors.


Recipe 101's

 

Cauliflower Tabouli

  • 5 cups chopped cauliflower florets (1 large head of cauliflower without the stalks)
  • 4 cups finely chopped tomatoes (about 8 plum tomatoes with flesh scooped out)
  • 3 cups finely chopped flat-leaf continental parsley (3 large bunches)
  • 1 cup (about 1 bunch) finely chopped green onions
  • 1 cup (about 1 large) cucumber finely chopped after seeds scooped out
  • 1/2 cup cold pressed extra virgin olive or hemp oil
  • 1/4 cup fresh lemon juice
  • 1 tsp Celtic sea salt or Himalayan salt
  1. Pulse cauliflower in your food processor until the consistency of couscous.
  2. Halve tomatoes and scoop out the flesh. Chop very finely into very small pieces.
  3. Peel the cucumber, halve, scoop out seeds with a spoon, then finely dice.
  4. Combine all ingredients in a large salad bowl and combine well.
  5. Season to taste.
  6. Serves 4 - 6.

Avocado Pesto Pasta

  • 4 ripe avocados with no brown spots peeled and pitted
  • 3 1/2 cups fresh basil
  • 1 cup (or more) cold pressed extra virgin oil
  • 1 1/2 cup chopped raw walnuts
  • 1/4 cup fresh lemon juice
  • 2 Tbsp finely chopped garlic
  • 1 tsp or 1 1/4 tsp Celtic, black, red, or Himalayan salt
  1. Place all of the ingredients in your food processor and pulse until well combined.
  2. Tweak flavours to taste, and set aside.
  • For the pasta:
  • 4 large zucchinis
  1. Shave the zucchinis with a vegetable peeler (for thick fettucini-style noodles) or use a spiralizer to create thin spaghetti-style noodles.
  • To assemble:
  • 1 Tbsp hemp seeds for garnish
  • finely grated lemon zest for garnish
  1. Toss the pesto with the noodles, thin out with olive oil until you get the consistency you like, garnish and season to taste.
  2. Serves 4.

Stuffed Acorn Squash

with Millet, Spinach, Cranberries, and Hemp Seeds

  • 1/2 cup millet,
  • 1 1/2 cups water
  • 2 small acorn squash, halved and seeded
  • salt and freshly ground pepper
  • 1 Tbsp olive oil
  • 1/2 cup chopped red or spring onion
  • 2 large cloves garlic, minced or pressed
  • 1/4 cup dried cherries
  • 1 (5- to 6-ounce) bag baby spinach
  • 1 Tbsp lemon juice
  • 1 tsp pure maple syrup
  • 1/4 cup shelled hemp seeds,
  • 4 heaping tsp fine gluten-free breadcrumbs (I like Ezekial or Hemp Bread for this)
  • 4 heaping tsp olive oil
  1. Combine the millet and water in a small pot over medium-high heat. Bring to a boil, reduce the heat to medium-low, and simmer, covered, for 18 minutes, until the water is absorbed. Don’t stir the millet or it will become creamy. You want it to cook up like rice, and refraining from stirring will accomplish this.
  2. Meanwhile, rub or brush the insides of the acorn squash halves with olive oil. Sprinkle with salt and pepper. Place face down on a large. Cover (I use a large mixing bowl—it’s okay if the squash halves have to overlap a bit) and cook for 25 minutes at 350 degrees, or until the squash is tender.
  3. Meanwhile, heat the olive oil in a large heavy pan over medium heat. Add the onion and cook for 2 minutes, until tender. Add the garlic and cherries and cook, stirring, for 1 minute. Add the spinach and cook, stirring often, until wilted, 2 minutes. Add the lemon and maple syrup, stir, and season with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the hemp seeds.
  4. While the millet is cooking, preheat the broiler on high.
  5. Once the millet is cooked, fluff it lightly with a fork. Combine 1 cup of the millet with the spinach mixture and toss. Put the squash halves cut side up in a broiler-safe pan or on a rimmed baking tray. Divide the filling evenly among the squash halves, mounding it slightly. Top each squash half with 1 heaping teaspoon breadcrumbs and dot each with 1 heaping teaspoon of olive oil. Broil 8 inches from the heat source for 4 to 5 minutes, until browned.
  6. *Note: To toast hemp seeds, heat a small frying pan or skillet over medium heat. Add the hemp seeds and cook, stirring often, for 2 to 3 minutes, until golden and aromatic.
  7. Serves 4.