Chia Milk Recipe

Since so many people have asked for my recipe for Chia Milk, I thought I'd share:

5 Tbsp Chia Seeds
2 Cups Water (plus 3-4 more cups)
1/4 cup Walnuts
2 Tbsp Almond or Cashew Butter
1 Tbsp Honey
pinch of Salt

Soak  Chia seeds & Walnuts in water 2-12 hours in the refrigerator.
Pour mixture into a high-powered blender (if you only have a regular blender it will be fine, just not as smooth).  Add nut butter, honey & salt.  Fill blender to almost full with additional water (leave room for movement in your blender).

Blend at high speed until smooth. 

Chia Milk will store for 3-5 days refrigerated.  My favorite way to use this wonderfully healthy mix is as the liquid base of a green smoothie.

Wild & Bright Blessings,

~*Rhi*~

Chocolate Chia Power Pudding

Chia seeds are high in Omega 3 fatty acids - essential nutrients that are terrific for our hearts & minds.  Omega 3's are helpful in reducing heart disease & in improving the symptoms of depression.  They've been used for thousands of years, but are relatively new to Americans.

I've been using Chia seeds on & off for years & really notice the difference in my energy & emotional wellbeing when I slack off.

Today I created a yummy, light dessert from chia that I thought I'd share:

Chocolate Chia Power Pudding

2 cups Almond milk or other nut milk (if you must use dairy, go for the low fat version)

2 Tbsp cocoa powder 

1 Tbsp goji powder (I just ground up dried goji berries from the health food store)

1 tsp vanilla

pinch of salt

2 Tbsp honey 

2/3 cup chia seed

1/2 tsp cinnamon

Stir all ingredients together & refrigerate for at least 30 minutes.  The mixture will appear too thin until the seeds soak up the liquid, but after about 30 minutes, it should be the consistency of pudding.

Top with berries for an especially yummy treat.

Wild & Bright Blessings!

~*Rhi*~

Herbal Artichoke Dip

Cooking with nutritive herbs is a great way to incorporate them into your daily life.  Nettles provide an amazing amount of nutrition.   

This recipe is "Oh my goddess YUMMY!"

Herbal Artichoke Dip

1/2 onion, diced

1 cup spinach chopped

1 cup chopped nettles (or ½ cup dried & reconstituted)

8 ounce jar marinated artichoke heart, drained & separated

1 tablespoon olive oil

2/3 cup Veganaise

1/2 cup nutritional yeast

 3 garlic cloves, minced finely

1 T dried basil

1 T dried parsley

1/4 teaspoon cayenne

1/2 teaspoon black pepper

1/3 cup vegan mozzarella (optional)

Preheat oven to 350.

Sauté onion & artichoke hearts in the olive oil.  When onions are tender, add nettles, garlic, basil, parsley, cayenne, pepper & continue to cook for a few moments more (until nettles are wilted).  Remove from heat & mix in garlic, veganiaise, nutritional yeast, mozzarella & stir well.  Place in shallow, oven-proof dish & bake 15 minutes.

Serve with crackers, pita or good quality bread.

Blue Sheese & Greens Pasta...Yum!!

The greens in the garden survived our chilly winter weather & I was craving them, so tonight I made

Greens, Mushrooms & Caramelized Onions

in a Blue Sheese Sauce over Pasta

Oh my gods & goddesses, it was divine!

Here's the scoop:

1 medium onion, chopped

1 pound mushrooms, chopped coarsely

1 Tbsp Olive Oil

1 tsp Salt

Huge Pile of Greens, chopped: Dinosaur Kale, Broccoli (greens only), Swiss Chard, Chinese Spinach
3/4 package Blue Sheese

1 cup Organic, Unsweetened Silk

Pasta of your choice
1/4 cup toasted, chopped walnuts or pecans

Cook onions over medium heat in a skillet with olive oil & salt until they are almost brown & caramelized (don't cook too high, you want the soft, sweet flavor of caramelized onions); about 20 minutes.  

Prepare water for pasta & bring to a boil before you add kale to skillet. Start pasta when you add the kale to the skillet.

Add mushrooms & stalks of kale (not leaves) & cook for about 10 more minutes.   Add chopped greens & saute until softened.  Grate 1/2 of the Blue Sheese into the skillet with the veggies & stir in the 1/2 cup of milk.

Remove pasta from the water when it is almost done & add it to the skillet - it will absorb some of the extra liquid.  Toss all around & let cook over medium heat until pasta is done.

Serve in a bowl with additional, crumbled Blue Sheese & nuts.

Enjoy!


Wild & Bright Blessings,

~*Rhi*~

   )O(

Divine, Yummy & Healthy

Dates have a long history.  There is evidence that humans ate dates as early as 6,000 BCE.  Often, these wonderful delicacies were reserved for royalty.  Now, we're lucky enough to be able to find high-quality dates in most health food stores. 

Today, I was seeking lunch & came across Raw Snowballs.  These were little, round confections rolled in raw coconut.  They were heavenly, so I just had to figure out how to make them.

Raw Snowballs - Rhi's version

1 1/2 cups nuts - I used equal portions of walnuts & Brazil nuts, but many recipes call for almonds & walnuts.
13 large medjool dates (remove the pits) - use this kind, they're sweet & creamy
3 Tbsp cocoa - I actually ran out of my cocoa, but had some Giradelli Chocolate Mocha mix & discovered it's really not much more than chocolate & coffee powder, so I used that
1/2 cup raw, dried coconut - don't use the sweetened stuff in the grocery store...yuck!

Put the nuts into a food processor & whir until they're cut fine, but not creating nut-butter.  Add dates & continue to whir in the food processor until the mixture is well incorporated & looks almost like really thick & nutty brownie batter.  Form into 1 inch balls & roll in the coconut.  Refrigerate or eat. 

This made about 36 little "snowballs".  I'm not sure how many it really makes, because I kept eating them!

Wild & Bright Blessings!

~*Rhi*~

    )O(

**Oh, & I know my recipes are sometimes vague & have a lot of extra little notes in them.  Remember, I'm not a cookbook author I'm just a little kitchen witch. :)

Risotto Soup

Tonight, I needed a quick dinner after a tiring day.  Luckily, I have a habit of making too much risotto & last night's version was sitting in the refrigerator. 

I trusted my kitchen witch's intuition & turned it into soup.  Oh my gods & godesses! It was delicious!

Here's the formula:

4-6 cups broth (I used Bryanna's vegan chicken-style broth powder)
2 cups leftover risotto (tonight's was mushroom, leek, butternut with white beans)
Chicken-style TVP

Toss all into a pot & heat until TVP is soft.  Sprinkle with fresh parsley and/or green onions.  Serve with crusty bread.

The funny thing is that both of these meals - last night's risotto & tonight's soup - were a result of the "I've got nothing left in the refrigerator to eat & no time to go to the store!" syndrome.  For some reason, I had some unused leeks and a few mushrooms in the crisper.  And, the last time I steamed butternut squash, I didn't need it all so tossed the rest in the freezer.  Tossing in the beans was simply a whim. 

Really, risotto is perfect for using those odds & ends left after a week's worth of cooking. 


Happy eating!

~*Rhi*~

    )O(
oh, & Wild & Bright Blessings!!

When is a Witch Really a Witch?

I recently read an interesting & thought-provoking essay/poem by Juniper entitled I am Not a Real Witch.  Go ahead, read it & come back.

Juniper got me thinking. When is a witch really a witch?

• When the words, "I am a witch" are first uttered, even if only internally?
• When they first began to study in earnest?
• Upon initiation in a coven/tradition?
• Upon completion of a self-initiation ritual?
• When the first spell is cast?
• When the first successful spell is cast?
• When they first began celebrating the sabbats?
• After a complete turn of the wheel?
• When they first have a terrifying/amazing/startling interaction with a spirit/plant/animal?
• Some other milestone in the journey?

These are the things I started thinking about.  What say you?  When did you know you were a witch?

Wild & Bright Blessings!

~*Rhi*~

    )O(

Oh, as for my answer:  I think I was always a witch, I just hadn't the courage to tap into the source of energy.  I began exploring witchcraft when I was 11 years old, and returned a few times quietly in various ways.  I didn't fully commit until I was in my 40's.  It was then that I felt comfortable enough in who I was to challenge my family belief system.  I think there have been many stages of my witchy journey & hope there will be many more.  When did I become a Real Witch?  

The first time I became aware of & accountable for the consequences of my intentions.  When I began to consciously decide which path & direction to take.  When I learned that my thoughts & intentions have a direct result upon the world.  The power did not change at that moment, but my use of it did.

From that point, I began my growth as a witch.  It was the most amazing turning point of my life!

Vegan Hot Wings!

The 2 tastes I miss most since going veg are BBQ & Hot Wings.  I don't miss the meat, but miss the flavor & experience of the sloppy finger foods.

BBQ has long since been fixed in our house with this recipe Vegan Barbecue Ribs from the FatFree Vegan Kitchen.

But until today I hadn't managed to reproduce Hot Wings with decent results.
Today's version was right on the money!!  I was so excited, that I forgot to take pics.

Vegan Hot Wings

8 oz tempeh
¾ cup unsweetened milk substitute (I use Silk Organic Soy Milk)

½  cup flour
pinch of salt
1 tsp paprika

1 tsp onion powder
1/2 t garlic powder
1 cup panko bread crumbs

Sauce:

2 Tbsp vegan margarine (I use Earth Balance)
1-2 Tbsp hot sauce
1/3 cup  ketchup
2 Tbsp agave nectar

Preheat oven to 400 degrees (use “speed bake” or convection if you have it)

Cut the tempeh into about ½ inch x 2 inch pieces.  Boil the tempeh in enough water to just cover in a covered skillet for 10-15 minutes or until it is softened. Drain.  

Use spray oil to prepare a baking sheet.

Mix the flour & seasonings in a medium bowl or plate.

Put your soymilk another bowl.

Put the panko bread crumbs in a third bowl.

Coat the tempeh pieces in flour, dip each nugget into the milk & then toss with panko to coat.  Arrange all pieces on the baking sheet.

Spray the tops with cooking spray, and bake at 400 degrees for ten minutes.

Turn the nuggets over after 10 minutes & spray again with oil. Bake for an additional 6-8 minutes.

While the nuggets are baking, Mix all sauce ingredients in the skillet & heat over medium heat until warm (don’t allow it to boil).  Keep the sauce warm.

As soon as the nuggets are done baking, toss them into the skillet & turn to coat each one in the sauce. Serve with vegan ranch dip or, if you can find it, vegan blue “cheese” dip.

 We had these in wraps with some fresh tomatoes, sliced onions & Okinawan spinach.  YUMMMY!

Wild & Bright Blessings!

~*Rhi*~

    )O(

Rules of a Kitchen Witch

Actually, these should probably be Tips & Rules of a Vegan Kitchen Witch Who Studies Buddhism & Views Her Home as a Sanctuary, but that title seemed a bit silly & pretentious.  Basically, these are just some thoughts rattling around in this witch's noggin as she cleans & cooks on a typical day.  Just to keep it light, there's a great Saturday Night Live video at the end.  A kitchen witch can't afford to be too serious after all.

• Only love may enter - this one has sub-rules
• Be very selective about who you allow into your home!  It is yours & you have the right to choose the energy that comes in. 
• Ground & center prior to entering your house after being in the outside world
  
• Never prepare food when you're angry or upset, it ruins the magic(k) & even the taste
• Make sure everyone knows to check judgments & prejudices at the front door
• We believe that everyone has the right to believe in what they believe
• Curiosity & love can overcome hate & anger
• She who cooks does not clean - this is about the dishes.  We violate this one all the time, but it's been a house rule for years, so I'm posting it.
• Pick up your own stuff - we do not employ a housekeeper
• Cleanse the space once a week - harmful energy can build up & needs to be sent away.  I open the house & smudge weekly & have found this to be an amazing practice for keeping my husband & I in harmony with each other.
• Honor the home spirit - give offerings to the spirit of your home regularly, make peace & see what happens. 
• Create something, anything- this really gets your witchy courage going!  Create a recipe, create a candle, sew a pillow, paint, anything from your own hands & imagination.
• If you don't like it get rid of it - this definitely applies to those crazy & useless gifts given to you by family & friends at the holidays, but also applies to that incredibly expensive gadget you bought thinking it would make your life better...if it sucks, it gets tossed! (our stuff goes to Goodwill) 
• If it tastes bad, LOL & order out! - every witch has created a dish that tastes a bit like dog poo.  Never fear...that's what take-out was created for. Giggle, celebrate your ability to take a risk & pick up the phone.
• Acquire, care for & cherish the Kitchen Witch's tools - find that perfect wooden spoon, the vacuum that glides in your hands, the scrub brush that fits right into the little spaces, even a kitchen cauldron (pot) & then care for them, love them, treat them as you would your athame or other ritual tools.
• Meditate in your space - pick a room & meditate regularly in it, see what people begin to say about that room...now move to another room...change the energy throughout your space
• Create an altar (or 2 or 3!) - your altar need not be formal & witchy, maybe it's just a celebration of the current season, a gathering of icons of the Elements or symbols, maybe a god or goddess, maybe even a cooking ancestor like Julia Childs (watch the video below!!), who knows...be creative!
• Be green & clean with magic(k) - use traditional & green ingredients in your cleaning products
• Embrace natural scent - whether it's incense, candles, herbal sprays or essential oils, bring natural scents into your home to harmonize the energy
• Grow something, anything - even apartment dwellers can grow a small houseplant, bring the energy of plant spirits into your world.
• Harm None (Nothing with a face or a mother is cooked here) - this one is hard for my visitors.  While I love them & have no problem with another's choice, I feel really strongly about keeping our space free from the energy of tortured & murdered sentient beings.  I do, however, allow a meat entree when the whole family gathers so there is no animosity (it is not cooked in my kitchen, however).
• Be flexible!  The more rules we create, the more rule-breakers we create.  Learn to be flexible within your own guidelines without giving in to the pressure of others.  Know when to say "No." when to say "Yes." & when to say "Lets discuss this one."
• Sing & Dance! Especially when you're cooking & cleaning.  Singing & dancing brings the sacred into your work.  Sing! Dance! Flit around the house like you're 10 years old.
• Nurture humor! - here, just watch this & giggle.

The French Chef
Uploaded by y10566. - Sitcom, sketch, and standup comedy videos.

Here's a poem I found on the internet, I'm currently reciting this prior to cooking & cleaning sessions to help set the tone.  (I don't know who authored it, if you do please let me know!)

The Kitchen Witch’s Creed

In this pot I stir the sun,

an’ follow the rule of harming none.

Banishment of bane when goin’ windershins;

an’ with water and salt negativity is cleansed.

Household duties are more than chores,

Magick abounds when mopping the floors.

With this broom, I do sweep,

To clean my house and safety keep.

Marigold, Basil, Thyme, and Yarrow,

My spell is cast for a better tomorrow.

Lemons for joy and apples for health,

The pow’r within brings great wealth.

And in this kitchen I do pray,

To truly walk the Witch’s Way.

Wild & Bright Blessings!

~*Rhi*~
    )O(

Winter Harvest Polenta

If you've ever tasted real polenta as opposed to that icky store-bought version, you know why I have to make my own.  For a long while, I was intimidated by this dish & thought there was no way I could create a vegan version.  Just like risotto, though, polenta is easier than you think & even easier to veganize!

Today I wanted something different to use up the leftover butternut squash sitting in the refrigerator, so I played around with a recipe & came up with this:

Winter Harvest Polenta

1 cup cooked & mashed winter squash (butternut, acorn, sweet dumpling, pumpkin...any winter squash will do)
3 cups vegetable stock or water
1 cup coarse cornmeal
1/4 cup minced onion (about 1/4 small onion)
pinch dried, crushed rosemary
pinch dried, crushed (not powdered) sage
1 Tbsp olive oil
1 Tbsp vegan margarine (I use Earth Balance)
2 Tbsp vegan Parmesan (I make my own, but you can use any number of store-bought brands)
2 Tbsp unsweetened milk substitute (I use unsweetened almond milk)

Preheat oven to 350 degrees.

To cook squash, just peel & cube, then boil for about 20 minutes in salted water.  Puree with a potato masher or in your food processor/blender.  Set aside.

Bring water to a boil.  Slowly stir in cornmeal.  Stir constantly & reduce heat to medium-high (still boiling, but slowly).  Continue to cook & stir constantly until the mixture is thick & consistent.  It may even begin to form lumps.  Remove from heat & add the rest of the ingredients (if you want to saute the onions first, go ahead, I didn't) & stir to fully combine.

Spray an 8 inch x 8 inch pan with non-stick spray or paint lightly with olive oil.  Spread mixture into pan & bake for 30-40 minutes.  Remove & allow to cool slightly before serving.

This can also be grilled!  To grill the polenta, omit the baking step (or bake it, eat some & chill the rest for grilling), chill the mixture, covered, in the refrigerator for at least 3 hours or until cool & firm.  Slice to about 1/2 inch to 3/4 inch thick & grill over medium heat on an oiled grill.

The next conundrum was what to do with my new yummy polenta.  After digging through a few books, I decided to combine 3 recipes in my cauldron, add a touch of Faery dust & out came:

Winter Harvest Polenta Stacks with Sun-Dried Tomato Cashew Cheese

I sliced the polenta & grilled it, added a layer of "cheese", & a layer of roasted veggies, topped with tomato & roasted veggie puree & zapped it in the oven at 400 for about 10 minutes.

I basically just threw the "cheese" together using cashews, pine nuts, a touch of white miso, some fresh pesto I made earlier this week,  & sun-dried tomatoes.  The veggies were mushrooms, zucchini, onion, & carrots.  After they roasted, I pureed them in my blender with 3 whole tomatoes, 2 Tbsp tomato paste, a splash of apple cider vinegar, about a Tbsp of maple syrup & some garlic, then simmered for an hour.

Hubby & I got so excited about eating dinner, that I forgot to take a picture, but you get the idea.

Nutritious & Yummmy!!!

Wild & Bright Blessings!

~*Rhi*~
    )O(

Nut Cheese (quit giggling!)

When I told a friend I ate nut cheese, she giggled & giggled until she almost peed her pants.  But seriously people, cheese made from nuts (the kind from trees, not men!), is a wonderfully flavorful addition to a vegan diet.

In addition to nut cheeses, there are a variety of vegan cheese substitutes that can help jazz up your favorite recipe.  Vegan cheeses are easy to make, but most require a bit of planning because you need time to soak the nuts. (Ok, now I'm giggling with an image of soaking nuts!!)

One of the great things about nut cheeses is that you get amazing nutrition from nuts instead of the artery-clogging animal fat from dairy cheeses.

Besides their nutrition & taste, they are another way to incorporate your herbal magic(k) into your kitchen witch practice.  Experiment with some basic recipes & soon you'll be making love cheese (basil), cleansing cheese (sage), & a variety of other herbal cheeses!

Oh, & by the way nut cheeses taste amazing!


Here are a few of the recipes I use, feel free to muck around with them as you learn to make cheese yourself:


Nut Ricotta

I use this in Italian recipes as a ricotta substitute & also as a spread on crackers & sandwiches.  This recipe is a modification of a bunch of different ones I found in cookbooks & on the internet.  They're all about the same with a few changes.  Many thanks to Isa Moskowitz of Veganomicon & Jannequin Bennet of The Complete Vegan Kitchen for their inspiration!!

1 cup cashews
4 cloves garlic, minced
1/2 tsp salt
dash pepper
1 package firm tofu (may omit, see note below)
juice of 1/2 lemon
1 Tbsp fresh basil
2 tsp fresh parsley
2 tsp fresh oregano

Soak cashews in water for 2 hours (can be skipped if you're in a hurry, but the texture will be different). Drain & rinse.  Place cashews, garlic, salt & pepper in the food processor with S blade & process until a paste is created.  Add in the rest of the ingredients & process until mixed well & a good texture has formed.

You can also make this without the tofu, just add water while you're processing to get the right texture.  Try adding sun-dried tomatoes or increasing or changing the herbs.


Almond Feta Cheese with Herb Oil - this recipe comes from Vegetarian Times & is tried & true.  It takes a lot of work, so I don't make it very often.

Pepper Crusted Cashew Goat Cheese - another great recipe from Vegetarian Times! This is super yummy.  I don't tend to crust it if I'm using it on pizza, though (& it's wonderful on pizza!).

Vegan Parmesan
This is a recipe in process.  Each time I make it, there are adjustments.
The base recipe comes from here: Vegan Parmesan Recipe.  None of the versions taste exactly like Parmesan, but they add a great flavor to any dish that calls for Parmesan's kick.

1 cup nutritional yeast
1/2 cup almonds
1/4 cup sunflower seeds
1/2 tsp salt
dash onion powder
1 tsp dried parsley

Toast the almond & sunflower seeds lightly.  Allow to cool completely.  Grind the nuts & seeds in a food processor or coffee grinder (small batches for coffee grinder) until they are powdery.  Be careful not to grind them into a paste!  Mix in nutritional yeast, salt, onion powder & parsley.  Store in refrigerator. 

Ethos Kitchen's Basic Cheese Sauce (using commercial vegan cheese substitute)

This recipe belongs to Kelly from Ethos Vegan Kitchen in Orlando, FL.  Kelly was kind enough to hold a few vegan cooking workshops & really kick-started my vegan cooking skills. If you ever find yourself in Orlando, visit Ethos for some homey vegan fare!  You can use any vegan margarine & cheese substitute to make this recipe, I've just found these brands are the ones my hubby & I like the best & the ones Kelly recommends.

2 Tbsp Earth Balance vegan margarine
2 cups Follow Your Heart Monterrey Jack or Cheddar
Salt to taste
1/4-1/2 cup unsweetened milk substitute (I use Silk Almond Milk, Kelly uses Eden Soy Milk)

Melt margarine over medium heat in a skillet or small saucepan.  Add cheese & salt, stir constantly until melted.  Add milk to desired thickness/thinness.  Serve over pasta or veggies or whatever.  You can add any number of herbs to this recipe & it is fabulous.  My favorite way to serve it is:

Vegan Nachos
1 recipe of Basic Cheese Sauce (above)
1/2 package of vegan "beef" crumbles or "beef" TVP soaked
1 Tbsp cumin
1 tsp ground oregano
1 tsp chili powder
dash cayenne
Salt & Pepper
1 can black beans or pinto beans
Cilantro
Avocado or vegan guacamole
Corn chips

Once cheese sauce is done, add the rest of the ingredients.  Stir & continue to cook over medium heat until hot & combined (don't worry if your cheese sauce separates momentarily, it will all come back together).  Sprinkle with cilantro.  Serve with corn chips & avocado or guacamole.  YUMMMY!

Now that I've given you all the recipes, remember...YOU'RE THE COOK!  Modify, adjust, tinker.  Let me know how your versions turned out.


Tomorrow, I''m going to try a new Sun-dried Tomato Cashew Cheese over my Polenta...stay tuned.

Wild & Bright Blessings!

~*Rhi*~

    )O(

Unintended Consequences

Eight words the Wiccan Rede fulfill, An it harm none do what ye will...so goes this witch's ethical code. 


How, do we know whether our magic(k)al workings will harm none?  Even with the best intentions, by manipulating energy, we are causing changes. Changes have consequences - some we intend, others we may not.

Take, for example, a recent binding/banishing I performed.  Now, don't freak out on me...it wasn't some evil magic spell performed to hurt an enemy.  This spell was performed with love.  Love for those I desired to protect, love for myself, and even a focused love for those being bound/banished.

I specifically designed a spell with wording to bind 2 women from harming me and someone I love, either by their actions or their words.  The spell was prompted by some very aggressive & intrusive behavior on their part.  As I performed the spell, I focused my thoughts upon good will towards the women, thinking of their good qualities & what may have prompted their words/actions, rather than my feelings about it.  I spent a full day on this spell after 2 days of designing it - I was and am very, very serious about this working.

So far so good.  I've heard nothing from the women, which is unusual.  I put the spell out of my mind the moment it was complete and began working on protection magic(k).  I could have simply done protection workings alone, but this was serious enough to prompt direct action. 


That was 12 days ago. 

Today, I received a call from my friend, the 1st woman's wife.  Their lives have been engulfed in family drama for 10 days solid.  Neither woman has been on the receiving end of any harm or misfortune, but they are fully wrapped up in the dramas of those around them.  Of course, being involved in these dramatic events is a great distraction from the temptation to meddle in my life. The 2 women have evidently forgotten me.

Am I upset about this?  Actually, no.  I was very serious about keeping this woman & her friend from hurting me or my loved one.  They posed a great threat.  I am happy one is too busy to think of me.  I am happy she is too busy to get together with her other friend & plot. 

But...there is a bit of guilt.

Did my workings cause the events? - No.  Not possible.  These events had begun long before I performed my spell.  But, did my working cause my friend & her meddling wife to become entrenched in the dramas?  Possibly.  They are not overly dramatic women, and would normally stand on the periphery.

Will I undo the binding/banishing?  Uhm.....NO!!! I stand firm that my magic(k) was done with the intent of protection & in reaction to an open, malicious attack.  I reserve the right to be a witch 100% of the time, not only when someone wants to be helped or healed.  One who has the power to heal also has the power to curse.  No black & white for me, it's all gray.  Sometimes our workings have unintended consequences.

So, once again, I am thinking of how my behavior, words, thoughts, energy effects others.  One of the wonderful things about being a witch is that we think of these things.  Everyone's actions effect the lives of others; witches are simply more conscious of the possibility to harm & receive the energy back.  With that consciousness comes more deliberate action.  Even when we think it out carefully & guard our intents, sometimes things go in ways we didn't expect.

Such is life.  Such is the dilemma of a witch.  Always, though, I set out To Harm None; even when I'm pissed, I understand the rules & believe them.  But, know...this witch will protect herself and those she loves.
 
Enough rambling...work safely my witchy friends!

Wild & Bright Blessings,

~*Rhi*~

    )O(

Quick Fall Pudding

I love to get creative with Fall vegetables.  Here are a couple of recipes that highlight Sweet Potatoes & Pumpkin...oh, and they're Dessert!  As a plus, they're also vegan.

Quick Sweet Potato or Pumpkin Pudding

3 cups coconut milk*
1/3 cup sugar
2 cinnamon sticks
Pinch of salt
1/2 cup corn starch in 1/2 cup cold water
Powdered cinnamon to taste
1 sweet potato (about 1/2 cup cooked)

Microwave sweet potato.  While it's cooking, add the rest of the ingredients except cornstarch mixture to a medium sauce pan & simmer.  Add mashed sweet potato & use immersion blender to make a smooth mixture (or you can put it in a blender, but take the cinnamon sticks out 1st).  Bring to a boil & slowly stir in the cornstarch mixture - only stir in enough to get to desired thickness.  Divide into 3 or 4 ramekins or small bowls & sprinkle with cinnamon.  Can be served warm or cold.

*For home made coconut milk mix 1 part dried, unsweetened coconut with 2 parts very hot water & blend.  Strain & press to extract as much liquid as possible.

Pumpkin or Sweet Potato Muffins

2 1/2 cups flour
1 1/2 cups fresh cooked or canned pumpkin
1/4 cup coconut milk
1/2 cup oil
1 cup sugar
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutritional yeast (optional)
3/4 tsp cinnamon
1/2 tsp Chinese five spice (optional)
1/2 cup chopped nuts

Prepare muffin pan with papers & preheat oven to 350 degrees. Sift together all dry ingredients in a large bowl.  Blend pumpkin, oil, coconut milk in a blender until smooth.  Pour wet mixture into dry & stir gently until combined.  Pour batter into muffin papers.  Bake for 40 minutes (Watch your cooking time, all ovens are different.  Muffins are done when toothpick inserted into center comes out clean.)

These actually get better after storage in the freezer, so go ahead & take advantage of the availability of pumpkin now.

Both of these recipes can be made with either Pumpkin or Sweet Potato & are delicious either way.

I hope you enjoy these Samhain desserts.

Wild & Bright Blessings,

~*Rhi*~

     )O(

Kitchen Altar & Prayer Bowl

When people know you're a witch, they tend to ask you to send "good energy" or "light" their way.  It's not unlike requests for prayer very common in the Christian community.

We will often light a candle for someone, send positive intentions & a particular color light depending on their needs.  A few months back I decided to make a Prayer Bowl.  I remembered a glass bowl that I had done some decoupage on many years ago & could never figure out it's use, only that I liked it.

So, the Kitchen Altar was born.

On the altar are some of my favorite creatures, a faery, bat, dragon & a tiny goose representing a donation to Heifer Project made in my name one birthday.  There is also a small 1/2 gourd as a bowl for offerings to my home spirit & 2 candles. 

I have a HUGE collection of wine corks, that I keep meaning to craft with, but never do.  These became intention/prayer representations. 

On one side, I write the person's name, the other side is for the intention.  Above are today's. 

This small act helps me focus energy for these prayers, send them out to the Universe, & then release the outcome so I don't worry.

I used to feel overwhelmed by all the requests for "light & energy" & didn't know how to respond when a Christian friend asked me to pray for them.  Now, I have feel like I can accept any request & determine how best to send off the prayer/light/energy & not be drained by the process.

The bowl is a constant reminder of how many wonderful people are in my life & of how each one of us is faced with challenges.

What do  you do to send out positive vibes for your people while maintaining your strength??

Wild & Bright Blessings!

*~Rhi*~