The Moon's Foods

The following foods are ruled by the moon and are useful for stimulating your psychic awareness. They are also utilized in healing, purification, promoting sleep, love, friendships, spirituality, fertility, peace and compassion.

Blueberry
Broccoli
Brussels Sprouts
Butter
Cabbage
Cauliflower
Chickweed
Coconut
Cucumber
Egg
Grape
Grapefruit
Ice cream
Lemon
Lentil
Lettuce
Melon
Milk and milkshakes
Mushroom
Omelet
Papaya
Passion fruit
Poppy
Potato
Pumpkin
Seaweed
Souffle
Soup
Soy
Watermelon
White whine
Yogurt

Ideas:

Pumpkin pie smoothie - Mix 1/2 teaspoon pumpkin pie spice, 1 cup pureed pumpkin, 3/4 cup vanilla soy milk and some ice cubes in your blender

Mushroom soup or a mushroom omelet

Lentil or potato soup

A salad with lettuce, cucumbers, cabbage, broccoli and cauliflower dressed with lemon juice and olive oil

Sushi

Source for foods: Cunningham's Encyclopedia of Wicca in the Kitchen

Happy Monday!

Monday, the Moon's day, is for your creative endeavors. If your creative endeavors involve trying for a baby, here are some foods to help you on your way.

Figs
Grapes
Mulberries
Pomegranates (beautiful little symbols of the womb!)
Barley
Eggs
Egg breads such as brioche
Hazelnuts
Milk
Poppy seeds
Rice
Sesame - seeds and paste (tahini)
Watercress
Rabbit

Today would be a good day to make that kabak tatlisi I posted the other day. Eat it before starting your next creative project and visualize!

Rabbit

Don't say, "Awwww"! Say, "Mmmm!"

Once again I refer to Cunningham’s encyclopedia to discuss foods that he recommends be added to a fertility diet. If there are no fertility problems present, adding some of the following foods to your diet could help you and your partner conceive.

Fig
Grape
Mulberry
Pomegranate
Barley
Eggs (natch)
Egg breads
Hazelnut
Hot-cross buns
Milk
Poppy seed
Rice
Sesame
Watercress

Each of these foods is ruled by a different planet and element. Some carry fertility energies, while other carry energies for passion or sex – a necessary action when looking to conceive. Since I’m currently working on a series about the magical uses of meats, I would like to add a very obvious food to the list – rabbit!

I have no doubt that you are all familiar with expressions such as “breeding like rabbits”, among others, and with good reason! Rabbits and eggs are used as symbols of Easter and Ostara because they carry strong connotations of fertility and birth. Rabbits are prolific breeders and they come in more than just chocolate and marshmallow form.

I know, I know, many of you have kept rabbits as pets or known someone who had a soft, fluffy, cute little bunny as a pet. Some of you may not be able to imagine eating one, but honestly rabbit is a lean, delicious meat. My parents raised New Zealand Whites once upon a time, and may do so again. Rabbit isn’t as exotic as it might sound. In fact, many grocery stores carry rabbit in the frozen food section, so you don’t need to don your hunter’s cap and your best Elmer Fudd accent and hunt your own “wabbits”; you can simply purchase a nice, faceless box of rabbit meat from your local market. Better yet, check your newspaper’s classified ads or pick up a community bulletin board and see if you can’t support a local breeder.

Here are my associations for rabbit.

Planet: Moon (yes, I’m aware it isn’t a planet)
Element: Water
Rune: Berkano (18th rune; birch goddess; breasts of the goddess; fertility)
Energies: Fertility, of course!


The following recipe is one that I originally saw in a Two Fat Ladies cookbook . Jennifer Paterson stated that the recipe was most likely intended for guinea pig, but rabbit is used in this version. If you live in Peru or Ecuador, however, feel free to substitute cuy (guinea pig).


Conejo en Salsa de Chocolate (Rabbit in Chocolate Sauce)

Ingredients:
2 Rabbits, about 2 1/2 pounds each
1 cup Olive oil
2 cloves Garlic cloves, peeled, minced
3 cups Finely chopped onion
1 cup Finely chopped stringed celery
1 Carrot, peeled, grated
1/4 teaspoon Ground cloves
1/2 teaspoon Ground cardamom
1/8 teaspoon Cayenne
1 cup Port
3 Morcilla (black) sausages, peeled, chopped (omit these if you cannot find them or are put off by black/blood pudding)
2 ounces Unsweetened chocolate, finely chopped
1/4 cup All-purpose flour
8 cups Chicken stock (or water)
1 tablespoon Coarse salt
3 tablespoons Chopped fresh cilantro

Wipe rabbits inside and out with a damp cloth. Remove and set aside kidneys and hearts. Cut each rabbit into 3 sections: hind legs, loin and front legs; separate legs, leaving loin in 1 piece.

Heat olive oil in a saute pan; add rabbit and saute over medium heat for 20 minutes, or until brown on all sides, turning frequently. Set aside.

Pour off all but 1/4 cup oil from pan. Add garlic and onions and saute over medium heat, stirring, until onions start to turn golden, about 10 minutes.

Add celery, carrot, cloves, cardamom and cayenne. Add port, stir and cook until evaporated. Add sausages and cook 1 minute.

Add chocolate, stir, sprinkle flour on top and cook another minute, stirring. Add 3 cups stock and the salt; bring to a boil, stirring constantly.

Lower heat; simmer about 25 minutes, until thickened, stirring now and then. Add remaining stock and bring to a boil over medium heat.

Add rabbit and giblets. Lower heat to minimum, cover, and cook for 1 hour and 10 minutes, stirring now and then and scraping bottom of pan, or until rabbit is tender and sauce is enriched and has thickened again.

Transfer to a serving platter, sprinkle with cilantro, and serve. (Serves 6)