iEat Green - 11.19.20 - Penelope Jean Hayes & Carole Serene Borgens

About Penelope Jean Hayes

Penelope Jean Hayes is the foremost leader in the field of contagious and osmotic energy, known as Viralenology and she has appeared on television hundreds of times as an expert guest including for Dr. Phil, ABC News, and internationally. In 2020, she founded the Viral Energy Institute for personal, interpersonal, and planetary wellness. Penelope is the author of the books The Magic of Viral Energy: An Ancient Key to Happiness, Empowerment, and Purpose (Mind, Body & Spirit/Self Help); The Likely Future (two-volumes of spiritual advice on the coronavirus pandemic); and Do Unto Earth: It's Not Too Late (Spirituality/Environment series).

 

About Carole Serene Borgens

Carole Serene Borgens has the gift, as Channeler and Medium, of communicating directly with the Spirit Messenger, Pax, channeling Pax Wisdom for books and the world while also growing her own inner peace and balance in a world of uncertainty. Through automatic writing, Carole Serene and Pax have brought wisdom and guidance to people around the world since the early 1990s. Their current writings form the books The Likely Future: Short and Long Term Guidance From the Source, a COVID-19 exposé, as well as Do Unto Earth: It's Not Too Late, guidance for repairing our damage to Planet Earth, and much more. Carole's diverse background includes nursing, breeding and showing purebred dogs, racing British sports cars, restoration of old wooden boats and so much more. As Carole says, the gift of Pax is the greatest blessing in her life.

 

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks- OR substitute tofu or tempeh

1 onion, chopped

4 carrots cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc.)

2 yellow squash

1 butternut squash

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small Napa cabbage

2 baby Bok Choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

 

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

 

Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

 

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.