WE MUST REMEMBER THAT EATING is a sacred act. In consuming a food, be it animal based or plant based, we forge a connection with nature, the source of nourishment. By taking this nourishment into our bodies, we also honor nature’s presence within our lives, and acknowledge our place within the natural order. Harvesting and preparing food are also sacred acts that we tend to compress into the smallest amount of time possible in order to free ourselves up for other things. When we understand that the act of preparing food is the conscious weaving together of various energies to achieve a specific goal, and that eating with intention leads to our assimilation of those energies, we understand that preparing and eating food with awareness give these actions another dimension of meaning. This chapter explores the energies associated with different foods and offers some ideas on how to combine them in delicious recipes.
Fruit is a plant’s method of reproducing itself and carries an energy based in fertility and abundance. All fruit carries seeds, which are the beginning of life. Whether we consume the seeds or not, their fertile energy permeates the whole fruit. Fruit is also an excellent way to consume seasonal energy, for different fruits appear at different points of the seasonal cycle.
Use this list of correspondences to help you select your own combinations of fruit for salads, pies, and smoothies:
• Apple: health, longevity, love
• Pear: health, prosperity, love
• Orange: joy, health, purification
• Lemon: purification, protection, health
• Lime: happiness, purification, healing
• Grape: prosperity, fertility
• Kiwi: fertility, love
• Banana: fertility, strength
• Mango: spirituality, happiness
• Peach: spirituality, fertility, love, harmony
• Pineapple: prosperity, luck, protection
• Plum: love, tranquility
• Melons: love, peace
• Strawberries: love, peace, happiness, luck
• Raspberries: strength, courage, healing
• Blueberries: tranquility, peace, protection, prosperity
• Blackberries: prosperity, protection, abundance
• Cranberries: protection, healing
Fruit is so delicious on its own that it rarely needs any complicated preparation. The following recipes take advantage of this simplicity.
This simple recipe gathers seasonal fruit into a bowl for display and consumption, making it part craft, part spell, part recipe. Include nuts for visual interest and to add a touch of fertility and abundance to your display. Assemble a selection of seasonal fruit, for example:
• Spring: strawberries, cantaloupe, cherries
• Summer: oranges, grapefruit, lemons, limes, peaches, nectarines, plums, berries
• Autumn: apples, plums, peaches, grapes
• Winter: nuts, apples, oranges
1. Wash fruit and pat dry with clean cloth or paper towel.
2. Arrange fruit in a large glass bowl in a pleasing display. Use as an offering during a seasonal ritual, as a centerpiece, or as breakfast or dessert.
This seasonal breakfast or dessert gathers together fruit associated with prosperity and abundance. Choose as much or as little of each fruit as you like.
• Fresh pineapple chunks
• Blueberries
• Cherries, pitted and sliced in half
• Grapes, sliced in half, seeds removed
• Apples, diced
• 1 teaspoon lemon juice
• 1/4 cup sugar
1. Wash, dry, and cut fruit into appropriately sized pieces.
2. Combine fruit in a bowl. Sprinkle lemon juice over the fruit.
3. Sprinkle sugar over the fruit and leave to rest for 1 hour.
There is something remarkably satisfying about making a fruit beverage. Once all the preparation is complete, you can enjoy the drink without getting your fingers sticky. There are two basic kinds of smoothie, those made with fruit and juice and those made with fruit and milk, cream, yogurt, or ice cream. These easy-to-make beverages combine various fruits to create a delicious potion for prosperity, health, or love.
Like fruit, dairy products are magically associated with abundance, love, and comfort, so if dairy energy supports your magical goal, then include milk or cream or other dairy products in your smoothie recipe.
Basic fruit juices to include in your nondairy smoothies include apple, pear, and white grape. You can also use cranberry and orange, but these have a stronger taste and may not complement your chosen fruit blend. As you experiment with smoothies, you may wish to add one teaspoon of lemon or lime juice to your creation to enhance the flavor.
This recipe makes one serving but can be increased to serve more. If you choose to use watermelon as one of the fruits, omit the juice in your smoothie recipe or it will become too thin.
• Your choice of fruit (see previous list of fruit for correspondences)
• 1/4 cup fruit juice (apple, pear, or white grape)
• 1/4–1 teaspoon sugar, or to taste (optional)
• Fruit for garnish
1. Peel, seed, and dice the fruit.
2. Place the diced fruit in the blender with the juice and sugar, if using.
3. Cover and blend until smooth.
4. Pour into glass. Garnish with fruit on rim or set the glass on a saucer or small plate and arrange a bit of fruit around the base as a garnish.
This version of the fruit smoothie incorporates yogurt as one of the ingredients. For a thinner drink, use milk; for a thicker, sweeter, more dessert-like treat, use ice cream. For nondairy milks, try almond milk or soy milk, which both have a sweet flavor. (Omit sugar if using nondairy milks.)
• 3/4–1 cup fruit of your choice
• 1/4 cup plain yogurt
• 1 teaspoon–1 tablespoon sugar (optional)
• Fruit for garnish (optional)
1. Peel, seed, and dice the fruit.
2. Place fruit in the blender with the yogurt and sugar, if using.
3. Blend until smooth.
4. Pour into glass. Garnish glass with fruit, or place on saucer or small plate and garnish around the base of the glass.
5. If the drink is too thick, stir in a bit of milk. If it isn’t thick enough, return it to the blender and add more fruit.
Although we usually think of herbs when we think of flavorings, flowers can also be used in cooking and baking to provide a wonderfully subtle flavor. You can add whole flowers or petals to your food, but often you want the flavor without the actual plant matter. Syrups, waters, and preserved petals are all handy ways to use floral flavorings. For magical associations of flowers, see Chapter 5.
A surprising number of flowers are edible. Explore the flowers available in your area to discover which may be safely eaten by checking the botanical name of your local varieties against a reliable book. In general, the following are safe to eat, as long as they have not been treated with pesticides or grown in questionable soil:
• Angelica
• Apple blossoms
• Basil
• Bee balm
• Borage
• Calendula
• Chamomile
• Chicory
• Dandelion
• Elderflower
• Lavender
• Linden
• Lovage
• Mint
• Nasturtium
• Pansy
• Red clover
• Violet
This is a lovely way to preserve blossoms for future use. Use them to decorate cakes and desserts or as an offering in a ritual.
Eggs are associated with prosperity, healing, protection, and health. Sugar is associated with love and happiness. The edible flower that you choose to candy will carry its own specific energy. I suggest such blossoms as rose petals (love, happiness), sweet violets (peace, harmony), nasturtiums (protection, healing), pansies (love, happiness), and sprigs of lavender (peace, happiness, harmony). Some herbs such as rosemary also make interesting candied sprigs for a slightly savory addition to desserts with citrus flavors. Experiment!
• 2 cups assorted organic edible flowers
• 1/2 cup superfine sugar (or fruit sugar)
• 1/4 cup egg whites (3 large egg whites), beaten
• Tweezers
• Small paintbrush
• Spoon
• Bowls
• Waxed paper
1. Gently wash and dry the flowers. You may separate the individual petals from the stems or cut the whole flower off the stem. Discard the stem and leaves.
2. Place the sugar in one bowl, the beaten egg whites in another bowl.
3. Pick up the flower or petal with the tweezers. Using the paintbrush, paint a thin layer of egg white on all surfaces of the flower or petal.
4. Gently place the blossom in the bowl of sugar. Using the spoon, sprinkle more sugar over the flower to coat it completely.
5. Using the tweezers, remove the flower from the bowl and place it gently on the waxed paper.
6. Continue with the rest of the flowers.
7. Sprinkle the blossoms on the waxed paper with more sugar, if necessary. Allow to dry until hardened, at least 8 hours. If your environment is humid, place the flowers on a foil-covered baking sheet instead of waxed paper, and place in a barely warm oven (150°F) with the door cracked open for approximately 2 hours. The flowers must be completely dry before you pack them carefully between layers of waxed paper in the airtight container.
Although floral waters can be used in baking where any recipe calls for water, they’re also known as lovely facial splashes. Rose water is perhaps the best known, although you can make several variations with edible flowers. Think of the magical associations for whatever purpose you intend to use the water, and choose the flowers accordingly. Try chilling a floral water in a spray bottle, then spritzing it on your face and body as a wonderful way to cool off in the summer. You can also blend floral waters. Prepare each water separately, one flower per water, then combine the floral waters into new blends. For example, try blending lavender and violet waters for a light, refreshing way to cool off before bed in the summertime, or blend orange and a touch of mint for a winter spray. Remember to use only flowers that have not been sprayed with chemicals.
If you wish to store the floral water for longer than one week for future use, freeze the water in a clean ice cube tray. Pop the frozen cubes out of the tray and store them in clearly labeled zip-top bags.
You can increase or decrease the following recipe as long as you retain the proportions. If you make a floral water and you aren’t pleased with the results, increase or decrease the number of petals the next time you make it. Remember, floral waters aren’t meant to be strong infusions or teas; there should be just the barest hint of floral scent and flavor.
This recipe uses the fragrant leaves of the scented rose geranium. You can use this water to replace water called for in any recipe. Rose geranium is magically associated with love and peace.
• 3 large rose geranium leaves, washed
• Glass jar with lid (1 pint or half-quart size)
• 2 cups boiling water
1. Place rose geranium leaves in the jar and pour the boiling water over them. Allow to steep until cool.
2. Remove leaves. Store floral water in the refrigerator up to 1 week.
Floral syrups make a lovely substitute for honey to sweeten tea. They are also a delicate treat poured over vanilla ice cream and angel food cake for a simple dessert.
Make this syrup with fresh-picked sweet violets. Remember to use unsprayed flowers only and be sure to wash and dry them well. Violets encourage harmony and peace, while the sugar sweetens any situation. The magical associations of this syrup are peace, harmony, and happiness.
Makes approximately 1 quart of syrup
• 2 cups water, divided
• 2 cups violet flowers
• 2 deep glass or china bowls
• Strainer
• Cheesecloth
• Heavy pot (try to use glass if you can; some people think the metal can affect the taste)
• 3 cups granulated sugar
• 1 1/2 tablespoons lime juice
• Clean glass bottle or jar with cap
• Sparkling water or club soda
2. Place violet petals in a deep glass bowl and cover them with the boiling water. Allow to steep for 24 hours.
3. Line the strainer with cheesecloth and pour the violet infusion through it into the second bowl. Wring out the violet flowers to obtain the last of the infusion. Discard flowers.
4. In the pot, bring sugar, lime juice, and the second cup of water to a boil. Boil carefully until it thickens slightly.
5. Add violet water. Bring mixture to a boil and boil until thick once more, 5–10 minutes.
6. Remove from heat and pour into a clean bottle or jar; cap, label and date. Store in the refrigerator.
7. To serve, spoon approximately 1/4 cup of syrup into the bottom of a highball glass, and pour sparkling water over it. Stir to disperse the syrup. Add ice. Adjust the amount of syrup to water according to your taste.
You can also add the syrup to a sweet base such as ginger ale or lemon-lime soda, in which case adjust the amount of syrup you use down to 1 tablespoon (or to taste). Try adding a drizzle of syrup to sweeten your coffee or tea, or to warm milk for a pleasant bedtime treat.
Delicately flavored floral sugars make a delicious treat to stir into tea.
This sugar is different from an infused sugar in that it actually combines the herbal matter with the sugar itself. That is, the flowers are not sifted out. The magical associations of this recipe are peace, harmony, love, and happiness.
• 1 part lavender flowers (strip off the stems)
• 1 part granulated sugar
• Jar with secure lid
1. Place lavender flowers and sugar in a blender.
2. Process for 3 minutes, or until the flowers and sugar are in tiny pieces and well blended.
3. Place in a jar with a secure lid and store for up to 1 month.
We are all familiar with infused herbal vinegars, which are easy to prepare. Simply chop or lightly bruise a handful of whatever fresh herb you wish to infuse and place the herb in a glass jar with a tight-fitting lid. Cover the herbal matter with wine, cider, or rice vinegar, seal, and let it rest for at least two to three weeks in the refrigerator, shaking it periodically. Strain out the herbal matter (or it will become bitter). Taste. If the flavor is not strong enough, add a new batch of chopped or bruised fresh herb to the infusion, cap, and let it rest for another week. Check weekly. When the desired flavor has been obtained, strain out the herbal matter. (If the flavor is not strong enough by three weeks of infusing the second batch of herbs, strain them out and replace with a new batch.)
Fruit vinegars are less well known but are made by the same method:
1. Dice or lightly crush approximately 1 cup of fruit and place it in a glass container with a tight-fitting lid. (Do not add too much fruit, or the natural sugars will counter the vinegar’s natural acidic qualities.)
2. Cover the fruit with cider or wine vinegar. Seal the container and allow it to steep in the refrigerator until the taste is to your liking. Shake the container periodically.
3. Strain the fruit out when the strength of the infusion is to your taste.
4. Store in the refrigerator.
Fruit vinegars make lovely dressings for salads and refreshing additions to marinades.
Flavored sugars can be used in the place of any regular sugar when baking or to sweeten tea. Try it over granola or muesli at breakfast or sprinkle it over buttered toast for a sweet treat. Add a teaspoonful of infused sugar to whipped cream as you beat it for a gentle floral flavor to enhance fresh berries or cake. To make a flavored sugar try this method:
1. Layer clean dry herbs or spices with granulated sugar and cap tightly.
2. Allow to mature for at least three weeks. If the flavorings you have chosen are strong (for example, cinnamon or clove), check on the flavor of the sugar after two weeks. If they are very delicate, you may wish to leave the herbs longer to strengthen the flavor.
Do not use powdered herbs or spices for this project. Use whole or cracked seeds or fruit. For example, insert whole cloves, or break up a cinnamon stick and push the smaller pieces of the stick into the sugar.
For floral sugars it’s important to separate the petals and make sure that no green matter remains attached to them. You may wish to snip away the white end of the petal (the pistil) where it joins the stem. Make certain that the flower you have chosen is an edible one. Although you will sift out the petals when you are done, the oils and flavor of the petal will remain, and as interesting as the flower smells, you cannot judge the safety of its taste by such means.
Here are some recommended flowers and herbs to use alone or in combination to create delicious infused sugars:
• Lavender
• Vanilla bean
• Rose
• Violet
• Mint leaves
• Orange blossom
• Scented geranium
Do not substitute dried spices such as cinnamon or clove for the herbs in this recipe; the resulting flavor of the sugar will be too intense. For a sugar made with dried spices, see the following recipe for Spiced Sugar.
Makes 1 cup of infused herbal or floral sugar
• Clean, dry glass jar with tight-fitting lid
• 1 cup granulated sugar
• 1 cup clean, dry, fresh flowers or herbs
1. Pour 1/4 cup of sugar into the bottom of the glass jar.
2. Spread 1/4 cup of herbs or flower petals on top of the sugar.
3. Pour another 1/4 cup of sugar over the herbs.
4. Repeat with herbal layer, followed by sugar layer, another herbal layer, and a sugar layer. Leave about a 1/2 inch of room at the top of the jar.
5. Cap the jar securely and shake the mixture to disperse the herbal matter throughout the sugar.
6. Place the sugar jar in a cool, dark place and allow it to sit for 3 weeks to 1 month before using.
7. If you intend to bake or cook with infused sugar, sift out the herbal matter. If you leave the herbs or flowers in the sugar, remember that the longer it sits, the more flavorful it becomes. As you use the sugar, fill the jar with more unflavored sugar. Cap and shake it and it will take on the fragrance of the flowers in the jar.
8. If you live in a humid environment, keep a close eye on the herbs or flowers, as they may begin to mold or rot. If this happens, then the sugar must be thrown out. To avoid this, make certain that all the herbs and flowers are completely dry when you begin, and sift the plant matter out of the sugar once the flavor reaches the intensity you prefer.
This recipe creates a lovely spiced sugar suitable for baking, flavoring coffee or strong black tea, and adding to crumble toppings of coffee cakes or fruit crisps. If you make a sugar with only one spice (such as cinnamon sugar), you can simply snap a cinnamon stick in several places and insert it into a small jar of sugar. Leave this jar in a cool, dry place to mature for at least 2 weeks. As you use the sugar, replace it with fresh granulated sugar and shake it.
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon nutmeg
• 2 teaspoons ground ginger
• Clean, dry glass jar with tight lid
1. In a small bowl, blend the spices together.
2. Pour 1/4 cup of sugar in the bottom of the jar.
3. Sprinkle 1/4 of the spice blend on top.
4. Cover the spice blend with another 1/4 cup of sugar. Repeat layering, topping with the final 1/4 cup of sugar. Leave approximately 1/2 inch of room at the top of the jar before capping securely.
5. Shake the mixture to blend it.
6. Place the jar of sugar in a cool, dark place and allow it to sit for 2 weeks before using.
7. If you do not have ground cinnamon or cloves, crack a cinnamon stick in several places and add that in with a clove or two per layer of spice. Remember to sift the sugar before using it. Add a scored vanilla bean to the spiced sugar for an even more delicious treat!
Like fruit, a vegetable is a plant’s visible seed container, and vegetables thus carry the magical associations of cycles and fertility. When you cook, therefore, you can choose your vegetables for their seasonal associations and eat them to attune to the seasonal energy. You can also choose them for their magical associations.
Here’s a brief list of common vegetables and their magical associations:
• Garlic: healing, protection, banishing, purification
• Onion: protection, exorcism, healing, prosperity
• Lettuce: fertility, peace, harmony, protection
• Carrots: fertility, health
• Peas: love, abundance
• Cucumber: fertility, healing, harmony
• Potatoes: fertility, protection, abundance
• Celery: love, tranquility, concentration
• Squash: abundance, harmony
• Mushroom: strength, courage, healing, protection
• Leek: protection, harmony
• Cauliflower: protection, fertility
• Broccoli: protection, abundance
• Beans: love, family, protection
• Cabbage: protection, prosperity
• Tomato: protection, love
Soup is a wonderful way to use vegetables. A main dish of soup with a hearty bread can be a filling way to enjoy these healthy foods. Here are a handful of vegetable-based soup recipes for various seasons.
This chilled vegetable soup is a refreshing summer solstice treat or a pleasant accompaniment to grilled meats. Magical associations for this soup include prosperity, health, love, protection, peace, and harmony. This recipe is a green witch’s dream, for it covers almost all seven basic areas of her focus. Green peppers are associated with prosperity; cucumber is associated with peace, harmony, and health; tomatoes are associated with love and health; celery is associated with peace; onions and garlic are associated with protection and health; and avocados are associated with love.
Serves 4–6
• 2 large green bell peppers, cored, seeded, and diced
• 1 large cucumber, peeled and chopped
• 2 pounds tomatoes, cored and diced
• 1 celery stalk, chopped
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled
• 1 medium avocado, chopped (optional)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of basil
• Pinch of parsley
• 1 tablespoon lemon juice
• 1/4 cup red wine vinegar
• 2 (12–15 ounce) cans tomato juice or V8 juice
1. In a blender, combine first seven ingredients in small batches and blend until smooth.
2. Pour into a large bowl. Add the remaining ingredients and stir well to combine.
3. Cover and chill for at least 5 hours or overnight. Stir well and taste for seasoning before serving. Adjust as necessary.
4. Serve in bowls or large mugs. Garnish soup as desired with croutons, sour cream or yogurt, or parsley.
A refreshing twist on standard soup, this is a lovely meal to serve around the autumn equinox. Magical associations for this soup include health and healing, prosperity, and protection. Apples are associated with health, healing, love, protection, and immortality. Almonds carry the energy of prosperity and healing. Curry is associated with protection.
Serves 4–6
• 1/4 cup butter
• 1 medium onion, peeled and finely chopped
• 1 1/2 pounds apples, cored, peeled, and diced
• 6 tablespoons ground almonds
• 4 cups chicken or vegetable stock
• 1/2 teaspoon curry powder
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/2 cup light cream, plain yogurt, or almond milk
• Toasted sliced almonds for garnish
1. Melt butter in a large saucepan. Add onion and cook gently until softened (about 5 minutes). Add the diced apples and stir gently for 2–3 minutes.
2. Sprinkle ground almonds over the apple and onion mixture and stir for another 1–2 minutes.
3. Pour in the stock and curry powder and bring to a boil. Add salt and pepper to taste.
4. Reduce heat to low. Cover and simmer for 20 minutes. Apples should be tender.
5. Remove from heat and allow to cool slightly. Pour the soup into the blender or food processor and blend until smooth.
6. Pour soup through a strainer into a clean pan. Add cream, yogurt, or almond milk and stir until blended. Taste for seasoning and adjust if necessary. If soup is too thick, add a bit more stock. Reheat gently.
7. Serve hot, garnished with a few slices of toasted sliced almonds, with an additional pinch of curry powder on top if you desire.
Tomatoes have traditionally been associated with love and protection. They’re also bursting with vitamins, which makes them an ideal fruit to use for improving health. Basil is associated with love, protection, and prosperity, while cheese is associated with love, joy, and spirituality. Magical associations for this soup include prosperity, health and healing, and love.
Serves 4–6
• 1 medium onion, peeled and diced
• 2 garlic cloves, peeled and finely chopped
• 1–2 tablespoons fresh pesto (optional)
• 4 cups chopped fresh tomatoes
• 2 cups chicken or vegetable stock
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, or to taste
• Shredded fresh basil for garnish
• 2 tablespoons grated Asiago or mozzarella cheese for garnish
1. Heat the oil in a large saucepan. Add the onion, garlic, and pesto (if using). Cook gently for 5 minutes over medium heat until onion is soft.
2. Add the tomatoes and the stock. Stir well and bring to a boil. Add salt and pepper.
3. Reduce heat to low. Cover and simmer gently, stirring occasionally, for 15–20 minutes.
4. Remove from heat and allow soup to cool slightly. Pour into a food processor or blender and blend in batches until smooth. Strain into a clean pot to remove any remaining lumps.
5. Return soup to the stove and reheat gently. Taste for seasoning and adjust if necessary. Add more stock if the soup is too thick.
6. Serve hot in bowls. Sprinkle with shredded fresh basil, a pinch of grated Asiago or mozzarella cheese, and a pinch of freshly ground pepper.
This is a wonderful late summer or early autumn soup. Magical associations for this soup include health and happiness. Carrots are associated with health and vital energy, while oranges are associated with happiness and health. Both are a bright orange color, which is associated with health, success, and solar energy. The coriander in this recipe carries the energy of love and active, vital energy.
Serves 4–6
• 3 tablespoons olive oil
• 1 medium onion, peeled and roughly chopped
• 1 1/2 pounds carrots, peeled and thinly sliced
• 2–3 tablespoons ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, or to taste
• 4 cups chicken or vegetable stock
• 1/4 cup freshly squeezed orange juice
• Thin strips orange zest (optional for garnish)
• Crushed coriander seeds (optional for garnish)
1. Heat the oil in a large stockpot. Add the onion and cook gently for 5 minutes or until soft.
2. Add carrots, coriander, salt, and pepper to taste. Cover and heat gently for 5 minutes to soften carrots, shaking the pan from time to time to prevent them from sticking.
3. Pour in stock and stir. Bring to a boil. Lower the heat, and cover the pot. Simmer gently for 30 minutes or until carrots are very tender.
4. Remove from heat and allow to cool slightly. Pour into a blender or food processor and blend in small batches until smooth. Strain soup into a clean pot to remove any remaining lumps.
5. Add the orange juice to the soup and reheat gently. Add more stock if the soup is too thick. Taste for seasoning and adjust if necessary.
6. Serve hot in bowls. If desired, garnish with strips of orange zest and crushed coriander seeds.
Onion soup is a delicious way to warm up in the winter. Magical associations of this soup include health and protection. Onions carry the energy of protection from evil and harm as well as good health. They are also an excellent food to consume to boost the immune system to fight illness. Parsley is associated with protection, prosperity, and fertility.
Serves 4–6
• 6 tablespoons butter
• 4–6 large white onions, peeled and chopped
• 3 tablespoons brown sugar
• 2 tablespoons flour
• 4 cups chicken or vegetable stock
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 cup sherry or port (optional)
• Baguette or croutons for garnish
• 1 cup grated mozzarella cheese for garnish
• Chopped parsley for garnish
1. Melt the butter in a large saucepan. Add onions and brown sugar and cook over medium-high heat, stirring constantly, for 15 minutes or until sticky and caramel-brown. Remove from heat.
2. Stir in flour. Slowly add stock, stirring constantly. Return to heat and bring to a boil, stirring regularly. Add parsley and salt and pepper to taste.
3. Cover and simmer gently for 20 minutes, stirring occasionally.
4. Add the sherry or port (if using). Taste and adjust seasoning if required.
5. Serve hot in bowls. Garnish with a slice of toasted baguette or croutons, sprinkled with grated cheese and chopped parsley. If desired, place bowls on a baking sheet and place under the broiler for 1 minute to melt cheese completely.
In general, grains—wheat, barley, rice, and corn—represent security, abundance, fertility, cycles, and prosperity. Here are two recipes for side dishes based on grains. They both incorporate herbs and cheese, which is magically associated with love and health. You may adjust the herbs to those of your preference.
Rice is magically associated with fertility, prosperity, and abundance, which is one of the reasons it has traditionally been thrown at wedded couples. This recipe makes a good side dish to serve with a sturdy meat or heavy vegetable dish.
Serves 4 as a side dish
• 1 cup uncooked white rice
• 1 3/4–2 cups chicken or vegetable stock
• 1/2 cup shredded Cheddar cheese
• 1 small onion, peeled and grated
• 2 large eggs, beaten
• 1/4 cup butter
• 1/2 cup mixed fresh chopped herbs (such as rosemary, parsley, thyme, oregano, chives)
• 1 1/2 cups milk
1. Preheat oven to 250°F.
2. In a medium saucepan, bring the stock to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Remove from heat.
3. Add cheese, onion, eggs, and butter to the cooked rice in the saucepan and mix well to blend. Gently stir in herbs and milk.
4. Spoon into a 2-quart casserole dish. Bake for 1 1/2 hours.
Polenta is cornmeal cooked into a creamy solid about the texture of soft mashed potatoes. It’s usually served as a side dish, like potatoes or rice. Also like those starches, it’s versatile and can be dressed up or left as plain as you wish. To make polenta, use cornmeal that’s about the consistency of sand (a flour-like consistency is too fine). The trick to preparing it is to never stop stirring. Corn is magically associated with prosperity, health, and fertility. These slices are excellent hot, but can also be eaten cold. They’re wonderful served with a hearty salad as a main dish. Magical associations of this dish include prosperity, health, and protection.
Serves 8 as a side dish, 4 as a main dish
• 2 1/2 cups chicken or vegetable stock
• 2/3 cup cornmeal
• 3/4 cup grated sharp cheese (such as Gruyère, Swiss, or Emmentaler)
• 3 teaspoons butter, divided
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• Salt and pepper (optional)
• 8 small sprigs of herbs for garnish (optional)
1. Butter a 9-inch glass pie dish. Preheat oven to 350°F.
2. Bring stock to a boil in a heavy-bottomed pot. Slowly add cornmeal in a stream, stirring constantly with a wooden spoon.
3. Reduce the heat to minimum and keep stirring until the mixture thickens (6–8 minutes). Remove from heat.
4. Add the grated cheese and half the butter. Stir until the cheese has melted and been fully combined with the polenta.
5. Stir in the fresh chopped herbs. Season with salt and/or pepper if desired.
6. Scrape polenta into the buttered baking dish. Spread evenly. Cool until firm (about 30 minutes).
7. Line a baking sheet with foil. Slice the cooled polenta into eight wedges. Remove each wedge from the pie dish to the baking sheet, turning each wedge over so the smooth side is on top. Dot each wedge with a bit of the remaining butter.
8. Bake until heated through (about 10 minutes). In the last 1–2 minutes, add an herbal sprig to the top of each wedge.
Last but certainly not least, here is a recipe for bread. Bread flour is wheat based and, like other grain products, carries the magical association of prosperity. Bread itself represents stability, harmony, and success.
This recipe is a good base for any combination of herbal additions. Try using fresh herbs, but if you use dry make sure to chop or grind them finely. This bread is wonderful to eat while still warm and spread with lots of butter. Magical associations for this bread are health, prosperity, abundance, and stability.
Makes 1 loaf or round
• 1 tablespoon sugar
• 1 cup warm water (around 110°F), divided
• 2 heaping teaspoons yeast (or 1 package)
• 1 teaspoon salt
• 2 cups flour, plus more for kneading
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon olive oil, plus more for coating
1. In a cup or small bowl, stir sugar into 1/4 cup of warm water. Sprinkle the yeast over it and allow it to proof until foamy (about 5 minutes).
2. In a large bowl, stir salt into the flour. Make a well in the flour and pour the proofed yeast in.
3. Add the herbs and 1 tablespoon olive oil to the flour mixture. Stir to combine all ingredients.
4. Slowly add remaining warm water as you stir to create a firm dough ball. If you add too much water, simply add a bit of flour to compensate.
5. Scrape the sides of the bowl and add the scrapings to the dough ball. Sprinkle the ball and bowl with a bit of flour. Cover with a clean, damp cloth and set to rise in a warm place with no drafts until doubled in size (approximately 1 1/2 hours).
6. Remove dough from bowl and place on a floured surface. Knead for approximately 5 minutes until smooth and elastic. Sprinkle flour onto the kneading surface as necessary so that the dough does not stick.
7. Shape dough into a flattened circle about 1 inch thick or into a loaf-shaped log. Place on baking sheet. Brush the entire top with olive oil and leave to rise to the height you desire. (Placing the dough in a barely warm oven is a good place for it to rise.)
8. Heat oven to 400°F. (If your bread is rising in the oven, remove it carefully and then heat the oven.) Bake the bread for 10 minutes, or until golden brown.
Other herbal blends that would be delicious additions for bread include:
• 2 teaspoons rosemary, 1 teaspoon oregano, and 1 teaspoon thyme
• 1 small onion (peeled and grated) and 2 teaspoons dill
• 1 small onion (peeled and grated) and 1–2 garlic cloves (peeled and minced)