The Cauldron Stirs

Some of us live for this.

Fall.
So easy to breathe its name,
for the very word conjures up leaves of amber and ruby.
Crisp air. 
Fragrant herbs. 
Foxy coats and boots. 
And of course, the national orgasm that is pumpkin spice.

But then,
there are those of us that conjure something else entirely...

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As the veil between the worlds becomes thinner, spells are cast. Rituals heighten. The Season of the Witch is fleeting, but potent. 

You, my darling Beasties, can join the party with a simple Kitchen Witch concoction that will strengthen you for the coming seasonal shifts, both in body and in spirit.

Let's get the fires burning and the cauldron bubbling, shall we?

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I've brewed a most bewitching recipe for you: one so simple, you would swear on your Bastet statue that it had appeared out of thin air...

Autumn Spirit Soup

*please use all organic ingredients

  • 3 sweet potatoes
  • 3 carrots
  • 1 small apple (Pink Lady, Honeycrisp, and other cidery apples work best)
  • 1/2 lemon
  • 3 small cloves garlic
  • 1 tsp cumin
  • extra virgin olive oil, first cold pressing if possible
  • pure water
  • Celtic salt
  • fresh ground pepper

First, chop your garlic. Turn your flame on low, and in a large pot swirl a bit of olive oil. Allow it to heat - it's ready when you place your hand above the pot, and can feel the warmth. Now toss in your garlic, and let it cook gently until it just turns translucent, releasing it's sensual aroma. While it gets going, chop your vegetables and apple. When the garlic is ready, toss them in, and give it a good stir to coat everything. Let them all mingle a bit, then pour in just enough water to cover everything.

Bring the cauldron to a boil, then lower the flame and simmer until everything is tender. Put out the fire and allow the soup to cool. Ladle into a high speed blender, and blend until smooth and creamy. Pour the mixture back into the pot, add the lemon, cumin, salt and pepper to taste. You're done!

As you are concocting, visualize you and whomever you are serving the soup to as very strong and healthy, full of vitality and energy to meet the season. Really feel it. Guiding you here are some very powerful friends. Carrots are loaded with intense amounts of vitamin A, which builds cells and strengthens your immune system. They are also full of disease fighting antioxidants, and, magickally speaking, create desire for sexual contact. They are ruled by fire, and thus can ignite your inner fires, particularly in the boudoir.  (I am picturing all my readers frantically going out to buy carrots, crunching them madly on the way home!)

Sweet potato is ruled by Venus, and you know what that means. Yes, my Darlings, more sex. And love!  These frisky tubers also give us plenty more vitamin A, a shot of vitamin C, lots of B vitamins, fiber, and beautifying minerals, for more vibrant health on the inside, and glowing radiance on the outside. 

Our goddess of love also rules the apple, long entwined with divinity throughout the ages. Apples are also very high in antioxidants, vitamin C, B vitamins and minerals, making them nutritional powerhouses as well as beauty food and high-vibration magickal friends. The smell of fresh apples alone was believed to boost low physical strength as well as ensure longevity. 

Lunar lemon provides another burst of vitamin C, as well as lending detoxifying properties to the mix. Lemon is associated with love, happiness, and purification, and was traditionally used to bring light indoors during the darker months. Fiery garlic gives protection and good health, and is loaded with natural immune boosters. Celtic salt not only detoxifies, but also contains all 92 beneficial live elements found in seawater. (Confused about salt? Read more here.) Peaceful cumin was believed to be favored by the Egyptian gods, and was offered in massive quantities to ensure happiness. And last, but never least, lovely black pepper purifies and protects. 

All in all, a most delicious way to fortify your body, ignite your love life, and look gorgeous while doing so!

To your health, Beasties.

As for me,
well,
I've got many more spells to cast...

xxx Alise

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Love You Live

When the leaves rustle
and the sky turns to orange,
crisp air caressing your face

it’s only natural to crave heat.

Warm foods,
hot brews,
fevered bodies.

Furry throws,
steam rising from moon baths, 
stealing sunshine kisses
wherever possible...

As many of you know, I'm a rabid fan of raw foods.
I feast all day on bright, shiny, radiant offerings from the Earth herself: luscious fruits, crisp greens, juicy veggies, crunchy seeds and nuts...it's an incredibly sensual diet. But, even I must admit the importance of adding cooked foods to your diet as your body needs them. And we do need them, as the wind grows cold, to balance us, to ground us, to nourish in an altogether different way than raw foods do.

Live plant foods, you see, have all their sexy little enzymes intact. Enzymes fight disease. Eating raw ensures that you're getting all the nutrients the plant has to offer (abundant as they are!), and supports your digestive tract. And, as strange as it sounds, that's exactly where good health and radiant beauty begin. 

That said, there are certain instances where the cooked version of a vegetable presents a higher nutritional value. The tomato, for example. This juicy, voluptuous, bright-red sexpot plucked right from the vine is surging with high levels of vitamin A and beta-carotene, but her signature lycopene (which fights cancer and heart disease) shines only when cooked. Odd, but true.

The trick, my Darlings, is to satiate your needs in the chilly seasons, both physical and emotional, while still enjoying as much raw food as possible. Easy? Not so much.  It’s one thing to exist on a mostly or all raw diet when you live in a temperate clime. But so many of us don’t. 

The easiest way to get lots of gorgeous raw food into your life?

1. Green Shakes

Madly simple. Dangerously delish. It's like drinking pure energy.
Start this way: Blend 2 cups of spinach with 1/2 banana, 1 cup of pure water (or coconut water), a generous splash of unsweetened almond milk, 1 teaspoon of cinnamon, a squeeze of lemon, and a few small bits of fresh ginger. Blend it all wildly until it's totally smooth. 
Congratulations, you just concocted a purrfect breakfast elixir!
From here you can add more greens, maybe 1/2 an apple...whatever fruits and veggies you like, but keep the greens ratio much higher than the fruit. You can use a little stevia if you like. And always add that little bit of good fat to the blend, either with a splash of almond milk, a teeny bit of coconut oil, or 1/4 avocado. This allows the body to actually absorb all those important vitamins and minerals in the produce.
Later in the day, feel free to add some soaked chia, hemp seeds, chlorella or spirulina, as the body can fully utilize them toward the afternoon and evening.

2. Green Salads

Yes! The old standby. Let's give them the respect they deserve by keeping greens dark, leafy, and plentiful. Avoid commercial dressing in favor of fresh lemon or apple cider vinegar and cold-pressed olive oil, or try a few of my go-to's here.
Add in plenty of organic cuke (skins on), red cabbage, pumpkin and sunflower seeds, fresh sprouts, and any other bright and beautiful raw veggie you like.
Try to eat two of these each day.
Please, Beasties.
For me?

3. Raw Nibbles

And...easier than even a salad...raw sliced and chopped tidbits to peck on when you need a little bite.
Apples, carrots and bloat-banishing celery are my everyday faves, though I've been known to gnaw away at radishes and cauliflower in public. Maybe it does look a little weird, but who cares? The glow from your mega-watt skin will outshine any sideways glances you might receive, so go for it. 

So it is easy, after all, see?

Now, I’ve compiled some of my Autumn dishes held most dear on my Fall Magic page, but in the coming weeks I want to share some supremely sexy raw numbers that will excite and inspire you.

Like this one:

The other day, as I sometimes do when I'm feeling overloaded, I turned on my Mad Scientist in the kitchen.

(Or maybe I should say a Mad Physicist, random chaos theory being my specialty.)

I wanted something in the ubiquitous pumpkin spice flavor that did NOT come from a donut shop. 
And, while I threw together things that I knew would be at least passibly tasty, I had NO idea what I would experience when I lapped up a finger full of batter...

Pumpkin spice cheesecake?
Whaaaat?!
Oh...yesss...

Pumpkin Pleasure Bites

For the Crust:

  • 1/2 C raw cashews, soaked for at least 2 hours
  • 1/2 C raw pumpkin seeds
  • 6 large pitted dates
  • 1/2 tsp ground cinnamon
  • Pinch of Celtic salt

For the Filling:

  • 1-1/2 C organic pumpkin pureé, (NOT pie filling)
  • 1/3 C raw coconut nectar
  • 1/4 C coconut oil, melted
  • 2 Tbsp tapioca flour
  • 1 Tbsp vanilla
  • 1 Tbsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

First, line a brownie pan with parchment paper. Now combine all your crust ingredients in a food processor, and pulse until everything is crumbly, but sticky. Not sure? Pinch it. If it holds together, purrfect. If not, add a few more dates until it does. Then scoop the whole mixture into your lined pan. Press it into place with your fingers. You want a smooth, even layer.

Pop it in the freezer, and make your filling. Just combine all the ingredients into a large bowl, and whisk it until it's smooth. Taste it. Add more spice or sweetener if you like.

Pour the filling on top of the crust, smooth it, and back in to the freezer it goes!

Let it chill for about 5 hours, or overnight. When you take it out, score it with a knife to make many little cakes, and let it defrost. Slice the pieces all the way through when it's thawed. Place it back the fridge, and keep it there until you want to devour them, as they need to stay chilled in order to hold their shape.

So there you have it: decadent little raw pumpkin cheesecake morsels that are loaded with nutrition, and so scrumptious that even a lover of traditional pumpkin pie will be coming back for more...and more! You can easily omit the cashews in the crust if nuts are an issue, and replace them with steel cut oats, or even additional seeds. Coconut nectar can be cast aside in favor of liquid stevia if you like. Oh, and sometimes in your health food store a bulk, organic pumpkin spice blend can be procured. If so, grab some! You can use it in everything.

And, really, why couldn't you do the whole thing as a pie?
I'm getting visions of holiday dinners...

But for now,
I'll leave you to your own devices,
for I have leaves in my hair
twigs everywhere
and a heart full of joy,
that sends it back to you.

xxx Alise

 

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Fall Back Into Bed

Oh, I wanna sleep...

I wanna hibernate inside a cave of furry blankets

and dream away...

Sleeping Panther by NicamShilova

Sleeping Panther by NicamShilova

Endless hours of luscious beauty sleep,

cloaked in darkness,

as fire casts orange wands of light 

here and there

though the veils,

teasing...

I rise only from hunger.

Pure and fierce.

I love the unique warmth the oven and the stove make, the way it can fill la cucina with heated scent. It makes my body feel so liquid...

Pumpkin Spice Pancakes with Salted Caramel Nectar

For the Pancakes

  • 1 1/2 C unsweetened almond milk
  • 1 C organic pumpkin puree (I'll say it again...not pie filling!)
  • 2 flax "eggs"
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp unfiltered apple cider vinegar
  • 1-2 tsp organic vanilla extract
  • 2 cups gluten-free all purpose flour (unsweetened!)
  • 4 tbsp raw coconut sugar OR 2-3 dropperfuls liquid vanilla stevia
  • 1/2 teaspoon Celtic salt
  • 2 tsp gluten-free baking powder
  • 1 tsp baking soda
  • 1 Tbsp organic cinnamon
  • 1 tsp ground nutmeg
  • 1 generous pinch cloves

For the Nectar

  • 2 C coconut milk (full fat, baby!)
  • 1/3 C raw coconut sugar
  • 1/3 C raw coconut nectar
  • 1 tsp organic vanilla
  • Celtic salt

Concoct the Nectar first.

Combine the coconut milk, nectar, and sugar in a small saucepan. Heat it to a boil, then simmer for about 40 minutes, until it reduces somewhat. Remove it from the flame, and allow it to cool. It will thicken slightly, as it cools, but will remain a thin sauce. Now, for the pancakes:

Make your flax "eggs": combine 2 tablespoons of ground flax meal with 6 tablespoons of pure water, and blend well. Set them aside.

Now, two large bowls, Lovers.

In one, whisk together the dry ingredients (flour through spices). In another, whisk together the wet ones (almond milk through vanilla.)

Let the wet get frisky with the dry. Blend them together until you have a smooth batter.

Set your sexy oven to a warm setting...200F?

Heat a large skillet on a medium flame, and melt some more coconut oil. You can use olive or avocado oil if you like, but the flavor will be slightly different. Ladle lush pools of batter into the heated pan, and cook about three minutes on each side, depending on your stove. Allow them to get beautifully golden...bubbling batter is usually a good sign that they are cooked on one side. Drop more coconut oil in as needed. When each batch cooks, move the finished pancakes to the heated plate in the oven to stay warm.

When they're all finished, serve them with a dazzlingly decadent drizzle of Salted Caramel Nectar.

My Goddess, there are intensely good.

Fluffy, light, ravenously spiced, and kissed by the caramel on top...you are going to crave these again and again...

The caramel, by the way, also makes a divine latte, and I'm told, a sinfully deluxe cocktail: mix it with vodka and pour it over ice. My Mother actually discovered that last bit!

And now, Beasties,

if you'll excuse me

I'm headed back to dreamland,

belly full of stars

off to heaven...

xxx Alise



Pomme d' Amour

I left the window open,

so the Spirits of Autumn could find their way in.

They could sing to me as I lay to rest in the early morning hours

between dark and light.

Chill air swirled around the bed licking my face.

Oooh!

Beneath the covers was another poem entirely...

warm bodies of flesh and fur entwined

in a sensual embrace of drowsy half-sleep,

as the ruby light streamed in.

If ever I decided to arise,

I knew exactly what I wanted.

Apples.

The fruit of love,

it's cider the star nectar

during the Season of The Witch.

Get ready.

These are gonna knock your sweet conical hat right off its axis...

Bewitching Cider Muffins

For the Muffins:

  • 1-1/2 C all purpose gluten free baking flour
  • 1/2 C xylitol 
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • Celtic salt
  • 1 Tbsp ground organic cinnamon
  • Ground organic nutmeg
  • 1 flax "egg"
  • 3/4 C apple cider
  • 1/2 tsp pure vanilla extract
  • 1 organic apple, chopped (Gala or Pink lady work so well here!)

For the Glaze:

  • 3 Tbsp vegan butter (flax/olive oil)
  • 1 Tbsp ground organic cinnamon
  • 1 Tbsp pure maple syrup

First preheat your oven to 350F.

Make the flax "egg": Take 1 tablespoon of flax meal, and three tablespoons of water, and whisk together in a small bowl. Set it aside.

Now combine all your dry ingredients in a large bowl and whisk together until well blended. No lumps please! *A word about xylitol: it is an excellent plant sugar substitute when you need a dry measure, but, it is highly toxic to animals, so be careful and don't let your fuzzies anywhere near it. Alternatively, you can use powdered stevia, though it won't be an equal measure, so try a few teaspoons or packets and see how the batter tastes to you. You can always adjust it.

Next, slowly add the wet ingredients and keep whisking until you have a smooth texture. If it's too thick, you can add a little splash more of cider. Pour the apples in, and fold in gently. 

Oil your muffin pans with a little olive or avocado oil on a paper towel in each section. This will keep them from burning without adding too much oil. Pour into the pans, and pop them in the oven. Bake for 15-18 minutes, until a toothpick or knife through the center comes out clean.

This batter will make eight muffins if you fill them 3/4 full (as shown), or six if you fill them to the top. Whenever you have empty muffin sections in a pan, fill them with water to the same height as you have the batter in the others...it will help them to cook evenly.

Now you can make the glaze.

Melt the vegan butter in a pan, and whisk in the cinnamon until it's well blended. Then add in the maple syrup. Taste it. If you like it sweeter, add a little more syrup or some stevia. As is, they are purrfect in my book, especially enjoyed with a warm mug of sweet cider. 

When the muffins are done, transfer them to a plate or cooling rack, then drizzle the glaze on top. 

Just what the Sorceress ordered!

Just what the Sorceress ordered!

Luscious Ones, bite into these lustily and enjoy every naughty little crumb. You will love them.

Whatever to do with the rest of that cider, you ask?

Pop it in the freezer, in a larger container as it will expand, then thaw it next week when we'll concoct a few more ways to play with this sexy brew...

Meow!

xxx Alise



Autumnal Arousal

Autumn is upon us, Lovers.

Who doesn't rhapsodize about this time of year?

Crisp air,

leaves alive with ruby and amber,

the faint scent of wood stoves…

Pumpkins!

Apple picking, hayrides, All Hallow's delights. 

Not to mention that it's Foxy-Boots-With-Coats-Season.

The colors and scents of Fall are incredibly sensual.

And yet, so many foods associated with this most delectable time just…aren't.

Comforting, yes.

Familiar, sure.

But sexy? Not so much.

So, decked out in Witchy Autumnal Finery, I set out to the farm market on a mission: Create seasonal dishes worthy of a goddess that wouldn't freak out the family if you brought them to, say, Thanksgiving. 

Organic sweet corn jackpot!

Organic sweet corn jackpot!

Did you think I forgot the Equinox?

Beasties, come on.

The pagan holiday of Mabon occurs at the Autumnal Equinox, pronouncing the middle of harvest season, when light and dark are equal. It's really the pagan Thanksgiving if you will, a time to reap what we've sown, and give massive gratitude for all the blessings in our lives. We pause a bit to reflect on where we've been, and where we'd like to go in the coming seasons. Still-warm days and chilly nights encourage gorgeous moments, as the Sun falls into the arms of the Moon...

It's such a shiver of delight to decorate our kitchen altars with delights of the season, isn't it?

And here is my offering: a heated twist on a holiday standby, green beans, inspired by the bounty I scored in the photo above.

Pert, snappy green beans that usually end up limp and lifeless, drowning in a mushroom soup "casserole" and topped confusingly with crispy onions, or, even less appealing, in something called "succotash." 

Not any more.

This menage a trois stars golden corn, crisp and juicy, with blackened green beans and toasted walnuts, all tangled up in warm Moroccan spices. The aroma alone will get you feeling frisky, and the taste-in all its buttery heat-will send you to heaven. 

Sultry Autumn Green Beans 

  • 1 lb. organic green beans, trimmed
  • 5 ears organic fresh corn (or 8 oz. frozen, if absolutely necessary)
  • 1 C. walnuts 
  • 5 sage leaves
  • 1/2 TBsp mustard seeds
  • 1 TBsp cumin
  • Dash cloves
  • Dash turmeric
  • Dash nutmeg
  • 1/2 Tbsp cinnamon
  • 1 Tbsp olive oil
  • 1 Tbsp vegan butter (olive oil or flaxseed based)
  • Celtic salt

Spiral the olive oil into a sauté pan, and allow it to build it's heat on a low flame. Place your hand above. Do you feel it? Then it's time. Lay the sage leaves in the oil in a five pointed star pattern. We're gonna make some Kitchen Witch magic here...give deep thanks for all the gifts of the Cosmos, really seeing and feeling each beautiful one. Set your intention for the coming seasons. What is your wish? Now we're gonna cook it up.

Let them undulate in the oil a bit, then toss in the mustard seeds, and let them get to know each other.

Add in the green beans, and sprinkle the cumin, cloves, nutmeg, turmeric, and a pinch of salt. Give them a good, slow toss...

Lid on, and simmer for about 20 minutes.

Meanwhile, toast your walnuts in a little pan until they are browned and smelling heavenly. Husk the corn, and slice off the kernels into a bowl. When the green beans are fairly tender, add in the corn and walnuts. You may need a little  more oil drizzle here if they appear dry. Toss.

Let it cook until the green beans appear to blacken a bit. They aren't charred-it is a combination of the beans picking up the spices in the oil and a slight caramelization of the natural sugars in the corn. The corn and walnuts really pick up the flavors...you are in for a treat! When they're ready, add a pat of vegan butter, and a good pinch of Celtic salt. One last toss, and you're there...

 Oh, and don't forget-if You're bringing them to a relatives house, cook them into oblivion! *wicked laugh*

 

Enjoy them, my loves.

Blessed Mabon to you,

I am indeed so thankful for all of you in my heart,

xxxAlise