Doreen Virtue ~ Weekly Oracle Report September 23-29, 2013

I’m definitely resonating with Doreen’s message so far for Monday and Tuesday. Waves and waves of relief about nothing in particular. I just feel fabulous and like a weight I didn’t know I was carrying has suddenly, inexplicably been lifted off my chest. In my case, it’s not so much about career as just about everything clicking together. I love how she uses a kitchen analogy for the early part of the week, because despite being extremely busy with sessions today, I also spent a lot of time in the garden and kitchen and had some unexpected blessings that I wouldn’t have realized without being open to things not going according to plan.

After processing huge amounts of basil and using up many key ingredients, I goofed and added way too much Parma to my original recipe (I corrected the amount for the ingredients listed below). The result was that my pesto was way too salty and almost cakey. It needed some other flavor, and I was tired of adding more and more basil. It was initially so bad that I considered throwing it out, but I had already invested lots of effort stripping the leaves off my bush basil, as well as all the ingredients.

Then I remembered that last week, my friend Paul gave me an idea for a surprise ingredient in pesto: mint! He makes his entirely of mint, but today, I just added a little bit to bring the flavors over the top, along with some cherry tomatoes I needed to use up.

Ummmm … wow!!!

As I have been harvesting and harvesting and blending and freezing pesto to clear away my basil plants for planting daikon radishes and spinach, my pesto pickiness level has really amped up. Each batch gets tastier, and this one (almost an entire quart, split into smaller containers) ended up so complex that I had to restrain myself from gobbling it down instead of freezing it. I still have masses of basil to remove before Fall planting, so tomorrow I may try to replicate this non-recipe, which I’ll share below. (Doreen’s video follows. It was just so synchronous that I actually giggled watching the video.)

Vegan Tomato Basil Pesto with Dandelion Vinegar, Hemp Seeds and Mint

Masses of basil leaves (I used the equivalent of 1.5 Vitamix blenders full, blending down to fit in one batch)

5 sprigs of peppermint approximately 6 inches long each, just pulling off the individual leaves

3 large cloves garlic

2-3 TBSP dandelion vinegar (apple cider vinegar that I had previously infused with dandelion blossoms; if you don’t have this — most people don’t! — you can use lemon juice or plain ACV)

Olive oil (1/4 cup??)

Miso (I used white, probably 1.5 TBSP)

Splash of wheat-free tamari

Handful of cherry tomatoes

Dash of birch sweetener

2 TBSP Chipotle Cayenne Parma (raw, vegan nutritional yeast “cheese” — I actually used more than this, hence my search for extra flavors, but this amount would have been plenty.)

1/4 cup or more hemp seeds

Blend together in batches. You might need to use the tamper to press down all those greens. If you want little crunchy bits, add the hemp seeds last and either don’t blend or only minimally process. This makes a lot of pesto! If you want less, scale the ingredients back. 🙂

OK … now that we’ve completed that detour, here’s Doreen!

Published on Sept 22, 2013

“This week is all about career opportunities. Previous blocks are lifted, and your prayers are answered in highly unexpected ways . . . provided you are open to seeing these answers! If you insist that your prayers are answered in one specific way, you may miss the gifts that are presented to you this week. Stay open and notice new doors of opportunity, and then walk through them! You will also likely feel extra sensitive and intuitive this week, after you cleared away a lot of old energy last week.”

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