cranberry – abundance, energy, healing, loveorange – cleansing, love, divination, luck, money, renewalstar anise – psychic power, luckcinnamon – personal & spiritual power, spirituality, healing, success, victory, protection, love, luck, lust, strength, prosperityginger – luck, healing, retribution, energy, personal powerblack pepper – protection, ward off negative energy, break blockagesclove – attract good luck, protectionhoney – abundance, healing, immortality [read more]

Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan. Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup looks thick, add a few T. of water to thin it out or use a stick blender to smooth it. Ladle into 4 bowls. Juice the lime and divide between bowls. Top soup with 1 slice of chevre and chopped cilantro. Serve with crusty bread.… [read more]

Harvested more succhini than you know what to do with? Think dessert! Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside. Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible. In a large bowl, mix butter, eggs, milk, and vanilla. Add cocoa powder, sugar, salt, baking soda, and flour. Mix and stir in the zucchini. Fill each muffin cup about halfway full with the batter. Cook for 20 min. or until you can insert a toothpick and it comes out clean. The recipe serves… [read more]

Crisp Topping Filling Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside. In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold in the blackberries and peaches. Pour mixture into the baking dish and evenly cover with the crisp topping. Bake for 45 min. Serve with ice cream or just eat it by itself! Serves 6. — Gwion Raven [read more]

When life gives you lemons, you know what to do. Grated ginger and fresh basil leaves make this the perfect summer tonic. Add the ginger and honey to a small bowl. Pour 1 cup boiling water into the bowl and stir until the honey dissolves. Set aside for 15 minutes. Then strain the liquid, removing the ginger. Pour the remaining mixture into a 2-quart pitcher. Juice 4 of the lemons (about 1 cup lemon juice) into the pitcher. Fill the pitcher ¾ full with ice. Add cold water to fill the pitcher up completely. Give the lemonade a good stir.… [read more]

This Echiopian vegetarian staple is as hot as the summer sun and packed with protein! Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the tomatoes and 2 T. of berbere spice. Add the extra T. of spice if you really like it hot! Stir and cook for 1 minute. Add the next four ingredients. Bring to a boil and reduce to a simmer. Cook for about 30 minutes or… [read more]

Its springtime and everything is turning green and lush. Celebrate with this cool as a cucumber cocktail (or mocktail). Add everything to a blender and pulse until smooth. For an alcohol free version, omit the tequila and double up on the elderflower tonic water. Serve in chilled glasses with lime salt around the rim and a sprig of mint to garnish. Serves 2. Cheers! — Gwion Raven [read more]

The ancient Greeks gave beetroots as offerings to Apollo! Make this dish as an offering to yourself (and maybe share it with friends). For ease, we’re using canned beets. Beets are messy, so make sure to put a towel on your work surface. Preheat oven to 350°F. Dice the beets. Put the beets, yogurt, vinegar, and garlic in a food processor and pulse until blended. Add olive oil and pulse a couple more times. Pour the mix into a serving bowl and set aside. Spread the chopped walnuts onto a baking tray and roast for 8 minutes. Add walnuts to… [read more]

What do you do with all those dyed Ostara eggs? Make egg salad of course. This version is a little different and perfect for brunch. Hard boil 6 eggs. When they are cool enough to handle, peel them and cut them lengthways. Add the remaining ingredients to a bowl and stir with a fork or small whisk until smooth. Arrange 12 egg halves on a plate, yolk-side down. I like to place them with the big ends to the center so it makes a petal design. Spoon the sauce over the eggs. Serve with crusty bread. Serves 4. To really… [read more]

Lamb is often associated with the feasting at Imbolc. Nothing pairs with roast lamb better than garden fresh mint sauce. Here’s a simple, traditional recipe: Cut the stems off the mint. Roughly chop the mint leaves. Pack into a mason jar. Add the sugar and salt. Pour boiling water over the mint, then let it cool for 15 minutes. Pour in the vinegar. Seal the jar. Give it a good shake and refrigerate. Fresh mint sauce can keep for 5 days when refrigerated. Mint sauce is the perfect condiment for lamb. You can also stir it into peas and mashed… [read more]

Heat a large pot over medium heat. Add olive oil. Wait 1 minute, then add onion and celery. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 minutes. Toss in the next 10 ingredients. Give everything a good stir. Put a lid on the pot and let simmer for 60 minutes. Carefully remove the ham hocks to a cutting board. Pull the ham off in chunks. Throw away the bone and add the ham back into the soup. Cook for an additional 15 minutes. Ladle the soup into bowls. Serve with crusty, rustic bread. Serves 6. —… [read more]