#3 Scott, I agree with exception of ‘we are all god’ I think we are all part of a collective consciousness (God, if you will) and therefore we can tap into others energy if we are vibrating in harmony/tone, which is why like peeps are often drawn to each other for ideas, collaboration, discovery, etc…

Another reason why peeps are often drawn to each other is the reincarnation factor, #5 Suzy, bc of the ‘energy not being destroyed’ (in Scotts comment) and energy does transform, (matter is energy, also with a lot of empty space inside each of those neurons nucleus, another conversation), so it would seem that through reincarnation that we could recur (our recycled energy) without recall, as in Gelds last paragraph.

and #4 Karen, yes, and transhumanism research is capturing the neuron ‘content’ as we speak and these scientists are working on a triggering mechanism (a way to take the gathered neuron content and attach it to another brain for ‘download’ cyborg style), all very interesting stuff. The question: is soul in those neurons or is it personality ‘spirit’, the short answer: we don’t know and they don’t either, which leads again to Geld’s statement about ‘not remembering’ in his last paragraph.

…and I cannot figure out why anyone would not want to take a neuro science class from you, Geld, you’re take seemed as close to ‘science’ as possible and I would only thrown in my ethereal woo-woo two that I did above.

Soul/spirit/essence is a bit like the CD analogy (I liked it, Bob) bc just bc you break my Beatles CD does that mean the music on it that stirred my ‘soul’ is gone? Does that mean the music disappears from existence? Um, no and no would be the correct answers. Energetically we can all hear ‘Something’ right now bc that song/lyrical content has ‘soul’ ; )

So I will ask this: bc I(you) no longer have physical access to a dead person does that mean that their soul/spirit/essence/energy is gone from me(you)?
I’ll answer with an emphatic =hell no=

Luv, Zen Lill

Posted by Marjory Abrams on Nov. 16, 2012 in Food
It all started one Saturday this summer, when we lunched at the home of friends. Maria served a delicious Potato-Leek Soup that my family fell in love with.

The next day, The New York Times Magazine featured several summer soup recipes from Mark Bittman (one of my favorite cookbook authors), including one for potato-leek. I made it that night.

The recipe could not be easier: Saute 3 chopped leeks in a small amount of butter… add 3 cubed potatoes (I used leftover baked potatoes)… 4 cups stock… boil… simmer until potatoes are soft… puree with an immersion blender. Done in less than half an hour, start to finish.

Always one to enhance the health of any recipe, I sauteed in olive oil rather than butter and kept the skin on the potatoes (the recipe called to remove them). The soup was delicious, and gone in a flash.

The next time I prepared this soup, I used two sweet potatoes and one white potato (again keeping the skins), since sweet potatoes are healthier than white.

My children don’t like sweet potatoes, so I didn’t tell them until after they tasted it. Still delicious — and, surprisingly, you could neither see nor taste the sweet potato.

Unfortunately, I had to promised not to use sweet potatoes again (me and my big mouth!), but felt determined to find a way to pack more nutrition into this recipe.

The next time, I went back to white potatoes, and added a well-rinsed can of white beans. Again, delicious. Again, you couldn’t taste the difference – and now the soup had protein! I’ve tried for years to like beans, but always had a hard time with their mealy texture.

The next time, leeks, beans, no potatoes. As delicious as the first time, no white carbs. Bingo!

Now I add beans to all of my vegetarian soups, and I never need to add cream. If I want identifiable vegetables rather than a smooth puree, I mash only the beans in the food processor before adding to the pot.

I’m happy because it’s such a healthy source of protein and fiber…you can’t taste it…and it adds a nice thickness to the soup that I find preferable to a runny broth.

I use white beans in light-colored soups like leek and mushroom — dark beans create a very unappetizing color once pureed in otherwise light soups — and red or black beans in tomato-based soups, since darker beans are generally more healthful.

My other secret ingredient: Fresh herbs, like rosemary, tarragon, cilantro, basil, oregano andr sage in various combinations. In the summer, I grow these on my deck. In the winter, I use “fresh-frozen” herbs that I stock in the freezer – much tastier than dried.

One final tip to pump up the nutrients of your soups: Canned pumpkin. Like beans, it takes on the flavors that surround it.

Do I feel left out? You betcha… and loving every minute.