Our way to prepare and cook Steak

Desserts are a wonderful thing to have,
but what about a nourishing meal?

In this world where we eat food that has a face,
and we thank the spirit of the animal for its contribution to our body,
we tend to neglect the effect of cooking food on our digestion.

Food that we cook looses valuable life energy (electron charge in antioxidants),
and the high temperatures of cooking can cause many of the proteins to turn into
heterocyclic amines, which are carcinogens in meat and very detrimental to our gut.



Through my personal investigations,
I had found out that we have a real way
to protect our food from the high temperatures
by marinating red meat in wine or beer,
and adding spices like rosemary and others.

This diminishes the amount of carcinogens by 90%!
You can tell what turned carcinogen on cooked meat,
by the amount of black charcoal created from the cooking.

Even though we are not true tigers,
and we can certainly thrive on a plant base diet,
many of us still enjoy the lesson we receive
when we engage with eating an animal,
and thus inheriting its vibratory health.

Meat is digested differently than plant matter.
Plants are fermented by bacteria in our gut and colon,
and that is the main process by which our complex system
can transform plant nutrients into nourishment for our biological blueprint.
On the other hand,
meat is a highly dense source of nourishment compared to plants.
If you take a minute to picture it in your minds eye,
meat is actually cells with a protein to fat to carb ratio
that resembles our physiology a lot!
In other words, it complements us immensely!

The hard truth about meat today,
which makes it poison to us,
is how the animal has lived.

When an animal suffers, like in a factory farm and on a grain-fed diet,
these two elements at play cause inflammation to the animal,
which depletes it of its energy vibrancy (electron charge across its body),
and the composition of fats are unhealthy to inherit.

As I practice Energy Mastery,
at the Avatar Energy Mastery Institute,
I had an episode that relates to this very subject of vibrational inheritance.
A friend of my girlfriend had brought home meat and made a meatloaf.
When I came home, I was hungry enough to eat a portion ignorantly,
and around 4am I had woken up from a vivid dream, panting and crying.
I had experienced in my dream the sorrow of loosing my parents,
and feeling helpless and imprisoned in my sorrow.
It took me maybe half an hour to calm down,
and later on I figured that my intense emotional trip
had been stimulated and activated by eating the meat of an animal that suffered.
My dream simply translated the suffering of the cow
into an experience that I could relate to.

From this experience, I concluded,
that an animal spirit does remain imprinted on the energy field
of the atoms, molecules and DNA of the cells that held in place
a consciousness of such a being.
Furthermore, that this consciousness has known suffering
while living in its body, and since energy becomes what it thinks about,
if all it goes through is mistreatment and hard feelings about its existence,
then most likely the energy blueprint of its internal environment would structure itself in such a way that it would compose its solid manifestation in physical form to reflect its state of being.

If that's the case, then may my experience serve you a lesson,
and that you may learn to invest your money in pastured raised meat,
that way the animals will hand down to you their joyously vibrating cells.

We may not be able to end the suffering of animals by becoming vegans,
as someone somewhere and sometime is going to eat meat,
but at the most, you and I will be able to transform the animals experience of life on Earth
so that it may know happiness and we may be able to nourish ourselves from it.

Alas, let us look at pictures and discuss how we cooked it.

For starters, this is how I marinated the meat;
I took a bowl,
added one small bottle of beer,
maybe 1/4 olive oil,
ground rosemary,
some Himalayan sea salt
and some black pepper.

I took a cooking fork and made holes in the steak, placed it in the bowl and made sure the liquid marination covers it.

To completely submerge the steak, I placed a small plate on top,
and on top of that plate I placed a heavy jar of water.

We marinated our steak for at least an hour.

Once ready,
we took a cooking pan, placed about a tablespoon of coconut oil,
and cooked the meat on high temperature for about 5 minutes on each side.
To verify if it is ready, I cut it in the middle and take a look at how red it is inside.

As meat requires a different set of bacteria in order to digest it,
we sauteed half a chopped red onion and a few chopped garlic cloves.

To complete the whole dish, we opened one of our jars of homemade ginger sauerkraut. Yum!