Haven't we just waited all year?
Samhain. Halloween. All Hallow's.
The Witches New Year.
I don't know about you, but I suspect we share it: Is it even possible to feel more connected to the Earth's magick than right now? Can you even imagine feeling more alive as we intertwine with the otherworldly energies, our spirit guides, our ancestors? It's as if we take in the heartiest, fullest breath of ancient energies, filling our lungs to capacity with shivers of awareness. Our very skin tingles with a million whispers. It's up to us to listen.
And we bid adieu to things we no longer need, embracing the next manifestations we see off in the distance, holding our arms open wide to receive...
It's beautiful. And it's fleeting. So get to it.
Solemn rituals aside, we still need to get out, get down, and get our collective freak on, no?
When that circle is closed, and that energy is grounded, I only want to know one thing:
Where's the f**king party??!!!
Is there something fabulous going on?
Whether you're in a metropolis, and simply cannot choose between all the glam fêtes, or out in the sticks getting creative, a monster needs to eat, no?
I've got something for you.
(Don't I always? 'Cause I love you. And you taste good.)
A most ghoulishly delish dish...
The voluptuous horror of a most fiendish feast.
- 3 lbs organic sweet potatoes, peeled and chopped
- 1 Tbsp coconut oil
- 1/2 C unsweetened almond milk
- 1 Tbsp ground organic cinnamon
- 1 Tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Cayenne pepper, ground
- Celtic Salt
Wicked Apple Chutney
- 2-3 lbs organic apples (Honeycrisp or Pink Lady work best!), chopped
- 1 Tbsp raw coconut nectar
- 2 Tbsp organic raisins
- 2 cloves garlic, chopped
- 1 Tbsp whole mustard seeds
- 1 tsp black cumin seeds
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2Tbsp unfiltered apple cider vinegar
- Celtic salt
- Ground chili pepper, or 1 tsp fresh, finely chopped
Let's concoct this chutney first. It's so delectable, you're gonna want to make an extra batch to slather on everything. Put all the ingredients into a saucepan, adding a good pinch of Celtic salt and the chiles (a good pinch if you are using ground spice), and let it cook on a low flame, stirring now and then, for about 40 minutes, until everything is soft and fragrant. You can let it cool, or keep it warm until you're ready to consume it. I find it particularly succulent when warmed.
Bring your pretty little potatoes to a rolling boil, and keep them going until they're very tender, almost falling apart...maybe 40 minutes? You can always lower the heat to medium-high and cover to make it go faster. Goddess, I am impatient.
When they are finally done, add in all the spices, the coconut oil (in place of butter, fantastic), the almond milk, everything, and get your hand mixer going. Begin by blending on a low speed so it doesn't splatter all over la cucina, and gradually increase the blender speed until you are whipping it into a frenzy. Add in the salt, as you like it, and as much cayenne heat as you want. Try a little first, then build it up as you go.
When you're famished, top the potato mash with a heap of chutney, and moan with delight!
Now you're full of beta carotene, insane amounts of vitamin A, potassium, vitamin C, calcium, and folic acid from the sweet potatoes, which digest slowly, causing a very gradual rise in blood sugar, which keeps you full longer, and on an even keel of high energy. Add that to the benefits of coconut oil, and energy-boosting spices, and you can dance all night long,
with energy to spare, of course, for other nocturnal delights...
Make your plans, my glamorous ghouls,
this week is going to be devilishly delicious!