A Spiritually Enlightening Online Magazine. January's Theme: "Health"
Volume 5 Issue 2 ISSN# 1708-3265

Index Meet Our Staff Free Subscription Donations Come Shopping Advertising Archived Issues ***OUR NEW FORUM***

Illuminations Aleesha Stephenson About the Cover Kara Glasgow The Bookshop Chapter Six Jennifer Kusz Why Eat Raw Foods? Jennifer Cornbleet How Much is a Tomato Worth? David Suzuki PhD Fasting The Formula For ALL Life Ray Kent Fasting 101 Tom McGregor and Miss Linda A Simple Formula to Recover "Youth" Alegria Imperial Shavasana - 61-points of Light Aisah Spirituality on a Stick Marlene Buffa Opening Doors To Healing Dj Brown Acting Out the Roles on Your Stages of Life Michael Levy Is It All in the Genes, Or Out of My Hands? Rev. Cheryl Jewett Life in the Raw Melissa Gilbert Lifetalks Dawn Baumann Brunke Being Mindful Janet Alston Jackson Pet-sense Jean Hofve DVM Walk Your Talk Aleesha Stephenson Wyrd Lynx John Sacelli Meditate a Moment Featuring: Aleesha Stephenson Nia - Unplugged - DVD Debbie and Carlos Rosas Nia - Global Unity - DVD Debbie and Carlos Rosas Raw Food Made Easy For 1 or 2 People Book and DVD Jennifer Cornbleet Atlantis and the Ten Plagues of Egypt Graham Phillips Transfigurations Alex Grey Lady of the Beasts The Goddess and Her Sacred Animals Buffie Johnson

About The Cover Kara Glasgow Recipes: Marinated Flank Steak 1 1/2 lb trimmed flank steak 1 1/2 teaspoons sea salt 1/2 teaspoon ground cumin 1/2 teaspoon ground fennel 1/4 teaspoon black pepper Tenderize steak, rub with salt, cumin, fennel and pepper (both sides) and marinate overnight in 1/3 cup olive oil. Preheat broiler, drain steak and broil steak on a broiler pan about 4 inches from heat, approx 5-6 min. per side for medium-rare. Transfer to cutting board and let stand 5 minutes. Thinly slice steak against grain, serve with chimichurri sauce, avocado salad and sweet potato fries. Chimichurri sauce 1 1/2 cups fresh cilantro 1 1/2 cups fresh flat-leaf parsley 1 large garlic clove 1/4 cup sherry vinegar 1/3 cup olive oil 1/4 teaspoon cayenne Add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Serve over flank steak. Grilled Sweet Potato "fries" 6 large sweet potatoes 1/2 cup olive oil, separated into 1/4 cup portions Juice from 2 large limes 1/2 tbsp cumin seeds, toasted and ground (can substitute ground cumin if necessary) Bring stockpot of water to boil (6+ quarts) Preheat grill to medium-high heat. Slice sweet potatoes into 1/2"-thick segments, first longwise, then crosswise. Parboil potatoes approx. 8-10 minutes, immediately drain and rinse under COLD water. Skins may separate a bit, that's okay. Toss potato segments in 1/4 cup olive oil, and grill over medium-high heat, approximately 4-5 minutes per side, or until lightly charred and tender. Place potato segments on large cookie sheet, sprinkle with ground cumin and lime juice. Serve immediately, or pop under broiler for 4-5 minutes if desired. Avocado Salad 2 large avocados, pitted and sliced 1 small red onion, sliced thin and deflamed 1 small red bell pepper, cored, seeded and chopped (or julienned, if you prefer) 1 cup pumpkin seeds (pepitas), toasted 1/2 cup yellow sweet corn 1/2 cup white sweet corn 2-3 tbsp sherry vinegar (to taste) 4 large tomatillos, broiled and pureed 1 tsp raw sugar Combine avocados, onion, pepper, corn and pumpkin seeds in large bowl. In separate bowl, whisk together tomatillo puree, raw sugar and sherry vinegar until well combined. Drizzle over avocado mixture and 'gently' toss until well combined. Copyright (c) Kara Glasgow

Copyright (c) 2007 by Timeless Spirit Magazine. All articles are the copyright of the particular writers and cannot be reprinted without their expressed permission. All rights reserved. International copyright laws prohibit reproduction of or distribution of this page by any means whatsoever, electronic or otherwise, without first obtaining the written permission of the copyright holder. We retain legal counsel to protect our copyrights.

Any advice given is for informational purposes only.