The Dragon's Fire

"Dragons are fire made flesh."

-George R.R. Martin

Has ever a creature ignited so much fear and loathing, through the ages and across the lands, as the dragon?

World leaders aside, mind you.


The ferocious Fafnír has dwelled in the imaginations of children for centuries, depicted as a greedy, ruthless, fire-breathing slayer with nearly impenetrable skin. Quite a feather in the cap of anyone who could rid the land of such a beast.

To me, as a child, they were simply misunderstood.

Of course, there were all those tales, dark and foreboding: the terrifying Hydra who challenged Hercules, the stealth Greek drakones that served as the getaway car for the dark witch Medea, and the great Welsh Red dragon that defeats the White Saxon dragon right in front of the King (and has to have it all explained to him by Merlin...hmm...a ruler who is also an idiot...where have I heard that one recently?)
And then, there was the fierce foe in of the aged and frankly exhausted Beowulf's final battle.
But in amongst those famous stories, lesser-known legends of the beast lurked...

There are those worshipped by the ancient Chinese, who considered themselves descendants of the dragon, who, as the ruler of moving bodies of water and rainfall, had control over the weather. They were also considered the representation of the masculine yang, and held in high regard as a symbol of strength, power, and good luck for those who are worthy. This continues today, as benevolent people of high achievement are said to be "dragons."

Ah! And the lovely dragon sisters, Léana and Léas, of magickal lore. They are personal favorites of mine. Léana, with her sliver-white mane watches over your sleep, keeping nightmares at bay and replacing your fears with peaceful visions. She is never far from her sibling Léas, the Moonbeam Dragon, with her swirling silver sparkles, who can only be summoned during a Full Moon. (So don't bug her during any other phase. It's just bad manners.)

And then, last but not least for today's folkloric wanderings, there is good old Smaug. He's the greediest of all, isn't he? And pretty lazy. But, he is, nonetheless, the creation of our beloved J.R.R. Tolkien, and is therefore a delight to read about.  

I always knew wild creature spirits watched over me as a child. They still do. For it is said that a dragon will perch on your shoulder to protect you...if you are willing.

Loves, with Spring so newly upon us, you may be wondering where, exactly, your own inner dragon fire is lurking.

The Sun goes into Aries, the season shifts, and you figure you're going to be shot out like a cannon into your next creative adventure, yes? 

But these first few weeks of warmer weather and the long-awaited appearance of the elusive sunshine tend to make you feel a bit day-dreamy. "Yeah, I should really get to blah, blah, and blah...but...I think I'll just go sit beneath a tree, and..."  

Time to take long walks and deep breaths.

Read.

Listen.

And get ready.

Because the moment will seize you fast and hard, the momentum gathering you along with it, hair flying and heels dropping below you, as Spring begins to move you forward and upward in its whirlwind of new energies. And it's right around the next corner.

To lend a dainty faerie hand, my Beloveds, is this impossibly pretty elixir I've crafted just for you, to ignite the creative fires stirring deep within, just aching to be released.

But don't be fooled by its beauty, it possesses a the power worthy of its namesake.

The dragonfruit is a gorgeous, tropical little creature that I must introduce you to. I first became acquainted with this one a couple of years ago on a balcony in Los Angeles, on a woozy afternoon that had followed an 18-hour film shoot. I woke up, wandered down to the farmer's market, hungry and feeling more than a bit surreal. I met these strange and fascinating fruits, and was completely bewitched by them. The name, first of all. I knew they would be intense. And whole, they actually look like cute little fishys doing weightless aquatic dances:

You can see why I fell in love. I took two back to where I was staying, opened them, settled into a deck chair, and experienced their magick. I dug in with a spoon to discover a flesh creamy and sweet, a bit like a nearly overripe pear, with an ever-so-slight slight tartness, and dotted with elegant black seeds of pure life force. Sunbathing that afternoon, I felt the fire reawaken. I was tired, yes, but filled with energies beyond the physical world. And I've worshipped these babies since.

Dragonfruit, or pitaya, is indeed a superfood, which always equates with beautyfood. It wields active antioxidants, anti-inflammatory properties, heaps of vitamin C, coveted B vitamins, fiber,  and immune boosters. Topically, a dragonfruit face masque will tighten and revive dull skin, giving you a radiant celestial glow. You can even apply it to your scalp, to keep hair smooth and healthy! 

I've added strawberries to the potion to conjure up a little Venusian love magick, and pomegranate for an extra shot of fire, all to fuel the fertility of your creations! The almonds combined with the liquids make for a fresher, creamier almond milk than the kind you buy...with the added touch of vitamin E for stunning skin and hair. Enjoy, Lovely Ones!

The Dragon's Elixir

1 whole Dragonfruit, flesh only
1/2 C pomegranate juice, unsweetened
1/2 C spring water
1/2 C fresh organic strawberries
1/4 C raw organic almonds
1 packet or dropper organic stevia, or to taste
Garnish with organic goji berries

Blend all these delights together in high-speed device (I always recommend a NutriBullet...it pulverizes everything.) Pour into a sexy cocktail glass and sip, drinking in all the energizing and beautifying energies it offers. 

I would concoct this potion, Beasties, during a Waxing Moon, when you need that push forward, and even nearest a Full Moon for an extra shot of manifesting prowess.

Happy Spring!

xxx Alise

 

 

 

 

 

The Spiral Staircase

When I stepped outside this morning, 

I looked up at the frosted glass sky

and something caught my eye

I thought it was a bird, but

it was a leaf,

A perfect crunchy crisp orange leaf turning to brown.

It was spiraling slowly down, in a graceful dance,

released from a majestic Maple,

and I stood there mesmerized by it.

The spiraling.

The sky was incredible, too.

Veiled with clouds, alive with mist

the air somewhere between mild and chilled

all the shades of grey making the remains of the autumn leaves on the ground,

the colors, 

even what was left of the green grasses all the more vibrant.

Such a strange and beautiful sight dappled among the first January frost.

I didn't even pause to take a picture of it for you,

because sometimes you lose the moment that way...

The imagery of the spiral is everywhere, if you are willing to look.

It carries with it ancient wisdom of the outer conciousness leading to the inner soul: the path leading from the ego into enlightenment. 

Evolution.

Divine union with cosmic energies.

I see taking care of ourselves as a spiral journey. We usually begin from a place of vanity, and gradually find our way inward, to healing and supporting what cannot always be seen, but has a profound effect on the whole, and, yes, the exterior.

You've heard me say many times, "beauty begins on the inside." 

Truth.

It begins with giving, love, and compassion from our hearts, and extends to how we experience nourishment. When we feed ourselves from a place of kindness, both for ourselves and for the planet, baby, it shows.

Which brings me back to my wish for you to indulge in the beauty of living, loving, radiant raw plant foods, even as the sky turns somber, and the air boldly ventures towards glacial. I gave you a few basic tips in my last entry, but you know me...I like to keep things interesting.

And so, I have a very seductive ladyfriend I want to introduce you to:

Who says kitchen appliances aren't sexy?

Who says kitchen appliances aren't sexy?

This alluring hourglass is known by her street name: The Spiralizer. And, Beasties, she packs a wallop. There are enormous, weighty, stupid-expensive versions of her out there that will take up all of your counter space, and theoretically work better, but I prefer the feel of this lightweight, packable vixen right in my hands.

Her magic? She creates noodles out of vegetables!

That's right, my Loves, you can enjoy all your fave sauces with a light and nutritionally dense "pasta", keeping it raw and real. 

I conjured this for you as a gorgeous cold-weather raw dish, satisfying and sensuous, deeply flavored and easy on your beautiful belly.

Try it.

Wanton Walnut Pesto Noodles

  • 2-3 large organic carrots
  • 2 large organic beets
  • 1 large organic zucchini
  • 2 C fresh organic cilantro leaves
  • 1/2 C walnuts, soaked for 2 hours, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast
  • 1/4 C olive oil, extra virgin and cold pressed
  •  A pinch Celtic salt, plus more to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper (optional)

The fist thing you must know is that you can find a spiralizer in in kitchen shop, or online.

The second, that you can use a variety of vegetables here. I've chosen the ones easiest to spiralize, but you can omit anything you don't like, and get playful, won't you? Try different combinations with different sauces, get creative with seasonal veggies...I love the colors here for shaking up a dreary day.

The mistake often made is making the noodles and plopping them right into the sauce, which makes them too crunchy. You won't make that foible, of course. You're going to rinse the veggies first,  and lop off the inedible ends. Then, if needed, cut them down so they are slim enough to put through the spiralizer. The zucchini and carrot will be fine as is, but you may need to trim the beets a little. You just take the vegetable in one hand, the spiralizer in the other, start at the top, and twist. (See how it works? Yes! That's it!) You will have little conical bits left at the end that can be chopped up and added to salads, or into a juice shake.

So now, when you have a bowl full of stunningly pretty noodles, sprinkle them with a pinch of Celtic salt, and let them sit in a colander in the sink for about a half hour. This is the trick to making them soft and pasta-y. 

While they're relaxing, just toss all the remaining ingredients except the additional salt and pepper into a food processor, and pulse until it gets creamy and mostly smooth. Now ease it onto the noodles, a little at a time, tossing with tongs to really get the sauce in there. Don't drown the noodles with the sauce, Lovers. Just use enough to coat them, and save the rest. You can always make another noodle batch in a day or two, or use it as a pesto-ish spread on gluten-free bruchetta. Add a few grinds of fresh pepper, a tiny pinch of salt only if needed (taste it first!), and a dash of cayenne if you desire some heat. 

Now you're ready to plate and...devour!

Vitamins, minerals, macro-nutrients...they're all there, as always, my Darlings, for you, transformed into a luscious and libidinous feast, bringing magick into the body, and radiating outward...

I love you.

xxx Alise

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