Six Of Wands

This morning felt different.

Last night, you see, I lay down

beneath the stars,

yet under the weather.

The Wolf Moon still caressing me 

in her protective cloak of light

as I fought whatever was coming over me.

I am a fierce warrior against "sick."

I do not tolerate it.

So, I succumbed to early rest

determined.

And, indeed, awoke to sun streaming in

bright and bold

throat sore as velvet worn down to threads,

but refusing to take it lying down,

so to speak.

I pulled a card.

The Six of Wands.

Hell yes.

Victory was at hand.

but not just for my weakened body,

usually so vibrant and strong,

but also for my creative plans.

Public recognition for hard work.

And just then I heard from my favorite co-conspirator, VK-Red, who was feeling it too. Her photos, always beautiful, had seriously been touched by faerie dust lately, and it hadn't gone unnoticed. I was reminded of a dish she told me she had made recently, but wondered about how to make it vegan. And I got to thinking about all of our lives being sprinkled with faerie dust, touched by magic wands, for all the world to see...

And I got to work.

Ta-da! I give you, Shiny Ones, a most delectable and savory nibble, light and crispy, coated in nutrients to carry you on your way...to SUCCESS!!!

And fabulous to serve to guests, by the way.

Magic Wands

  • 4 organic zucchini (courgettes)
  • 1.5 C nutritional yeast
  • 1 Tbsp organic flat parsley, finely chopped
  • 1 tsp organic rosemary, finely chopped
  • 1/2 tsp organic thyme, crumbled
  • Unrefined, organic coconut oil
  • Ground pepper
  • Celtic salt

Dijon Sauce

  • 3 Tbsp dijon mustard
  • 2 Tbsp raw coconut nectar
  • 3 drops lemon essential oil
  • Cayenne pepper, ground

Preheat your oven to 350F.

Lightly drizzle olive oil onto two baking sheets, then set aside. Pour about 1/2 cup of melted coconut oil into a small bowl.

On a flat plate, combine the nutritional yeast and herbs with a good Pinch-n-Grind of Celtic salt and fresh ground pepper. Swirl it all around with your fingers, whispering a few magic words.

Trim the ends from the zucchini, then slice them in half, lengthwise. Take each half, seeded side down, and slice into thin wands. Not too thin - you don't want them to cook too quickly.

Now dip you fingers in the oil and coat the first wand. You can use a pastry brush, but why? It's sooo sensual to use your fingers, and great for your skin besides. Immediately dredge the oiled wand (ok, you know I can't help myself with the double entendres) in the "breading" mixture. Place it on the baking sheet, and keep going. When they are all coated and pretty, pop them into your preheated oven.

Bake until tender, about 20 minutes, or so. Don't let them get too soft. After all, who likes a limp zucchini?

*ahem*

While they're getting golden, whisk together the Dijon Sauce ingredients.

When the wands are done, transfer them to the broiler for about three minutes, to brown them up. Ovens differ, so keep an eye on yours. You don't want to burn these babies.

And there you have it.

Packed with protein, B vitamins, beauty fats, and low in calories, these not only make a fetching party food, but become a warm and wonderful supper on a frigid night, paired with a voluptuous dark green salad, and perhaps a sauvignon blanc?

Ride with me now,

on my white horse,

and be confident,

for the Cosmos are cheering you on,

and so am I.

My Darlings.

You are the very best.

xxx Alise