[BASICS] "Kitchen Witchery"

[mechanical kitsy]

First off... This is NOT my article. I did NOT write this. I just found it very interesting and thought to share it with everyone, if no one has seen it.

The credit goes to this person.
Actually, not even them. It's in their blog.

I'll probly put some expansion in this later... a bit later. I need to update my chakra guide tomorrow.

Quote:

Kitchen Witchery Basics

As we enter the age of enlightenment there is a growing number of individuals seeking their higher purpose with an interest in learning to live more magically or spiritually. The very best place to start is of course your very own kitchen. You may be surprised at the ordinary kitchen gadgets and magical tools you already have that are waiting to help you transform your life in new ways~

Creative visualization and focus is the most important process in basic kitchen witchery or any form of magical practice. It is what empowers your kitchen creations. Creative visualization is the "magic" flowing through you while preparing and cooking anything from family meals to healing creams and herbal tinctures.

Successful kitchen witchery begins with the right mind set, anyone can do it. Proper knowledge and being true to oneself helps to keep thoughts in good order as, our focused thoughts are formed and manifest in our lives. Through this process, blending the right recipe is all about mind over matter. Healthy thoughts produce healthy results~

Begin with choosing an area of your kitchen that can remain undisturbed while you work. Devoting a small space allows you to burn a candle, incense, or oil that generates energy into the room to greatly enhance your creations. A small decorative shelf on the wall can also serve as this sacred space with items that can be easily moved. Candles are great in the kitchen for atmospheric energy. Choose a candle that appeals to you, even a nice votive or small white tea light candle to burn on your shelf or counter works well. You can also burn another colored candle as different colors do well for specific purpose such as love (pink), career (green), health (blue) and so forth. Aromatherapy is also a great enhancer as their scent can activate the senses and your personal energy by burning incense or scented oils while you work.

Since aromatherapy has become a popular marketing theme for most cleaning products, it is possible to use a variety of air fresheners, detergents or other cleaning solutions in your daily kitchen witchery.

If your kitchen is messy and cluttered it creates obstacles for energy. Keep your space clear of clutter as physical cleanliness maintains spiritual cleanliness~
Herbs and spices have been very beneficial for centuries... cooked in family recipes, burned in fireplaces or placed over a sick bed and more importantly serve for medicinal use. Throughout the decades many recipes have changed and some forgotten. Healing ointments and salves have long since upgraded base from the traditional hogs lard to the modern age of Crisco but herbs and spices have always remained the "secret ingredients". Their strong scents and flavors facilitate and enhance your creativity and purpose. Remember to store all your herbs and spices in a place that is not exposed to direct sunlight, as this weakens their potency.

Other useful items to consider having around that serve a handy purpose are:
* a small strainer
* funnels
* spice jars or bottles with tight fitting lids
* mortal & pestal or small handy chopper for grounding herbs
* designated coffee maker for various healing teas and brews
* small paring knives for carving

Be creative and fill your kitchen with light and love and let the magic begin!~

Recommended literature:
Incense, Oils and Brews - Scott Cunningham
Magical Herbalism - Scott Cunningham
The Crystal Bible - Judy Hall
Power Of The Witch - Laurie Cabot
Little Herbal Encyclopedia - Dr. Jack Ritchason
The Way Of The Green Witch - Arin Murphy-Hiscock
Links of interest:
http://www.dreamtime.bz/metaphysical_properties.html
http://www.sticksstonesnbeyond.com/wittanherbs.htm
http://www.spiritapothecary.com/
http://www.gardensablaze.com/HerbRemedies.htm
http://www.terrapsych.com/jungdefs.html

 

[eternal_sorrow_lady]

Well, Iknow a realy good recipe of Tea`s.If you ask me or my boyfriend we will tell you that the tea is very importat.It`s purifying your body!Oh and bealive me it works(tested on my boyfriend) razz .And bealive me it`s much more healtyer than meds!!! :

21ST CENTRY TEA RECIPE

1 part red clover blossoms
1 part nettle leaves
1 part pau d'Arco
1 part alfalfa & sage leaves
1 part St.Johns wort tops
1 part ginger root

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.



ADD/ADHD REMETEA TEA RECIPE
1 Teaspoon Hops
1 Teaspoon Gotu Kola

Bring 1 1/2 cups of water to a boil. Place the herbs inside, place lid on tightly and let it steep for 5 minutes. Drink twice a day.




AFTER DINNER CARMINATIVE TEA RECIPE

1 cup water
1 tablespoon fennel seeds


Bring the water and fennel seeds to a boil with the lid on the pan and let sit for 15 minutes and enjoy this calming cup of tea. Fennel is a wonderful herb for digestion and can help your body increase its ability to digest a big meal or a meal with lots of fat.



ALLERGY SEASON TEA RECIPE

Cool minty, citrus flavour to assist you with the discomfort associated with allergy season.


1 part nettle
1 part peppermint
1 part spearmint
1 part yerba santa
1 part eyebright
1 pat lemongrass leaves
1 part calendula
1 part red clover
1 part lavender flowers
1 part fennel seeds
a pinch of stevia
Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.


Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.



APRODITE BLEND TEA RECIPE

A sensuous, aromatic blend with just the right tint of zest for your palate, and sure to kindle flames! A delicate, but dashing combination makes this one of your most enjoyable cups of tea.

1 part Damiana leaves
1 part rose petals
1 part peppermint leaves
1 part muira puama
1 part gingko leaves
1 part orange peel
1 part cinnamon bark chips
pinch of stevia.

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.




BLADDER INFECTION TEA RECIPE
1 ½ oz dried Goldenrod

1/4 oz Juniper Berries*

3/4 oz chopped Dandelion root

3/4 oz chopped Rose Hips

Pour 1 cup boiling water over 2 tsp of mixture. Steep 10 minutes & strain.

*can become toxic, so only drink 2 cups of this mixture daily for no more than 3 days*



BLOOD BUILDER TEA RECIPE
1 tsp Rose Hips-crushed
1 Tsp Butcher's Broom
1 Tsp Yellow Dock

Bring 31/2 cups of water to a boil. Remove water from heat and add herbs. Place a tight lid on the pot. Let the mixture steep for five to ten minutes. Drink one cup three times daily. Yields three cups.




BLOSSOMS OF HEALTH TEA RECIPE

Beautiful to look at, nectar to taste and good for you. A popular tea. Spirited, uplifting and energizing.


1 part ginkgo leaves
1 part red clover tops
1 part nettle leaves
1 part meadowsweet leaves
1 part calendula
2 parts chamomile
2 parts lavender flowers
1 part gotu kola leaves
a pinch of stevia.

Place all herbs in a tea ball or bag, put in your nicest or most favorite cup or mug, and cover with boiling water. Steep for 10 minutes.

Remove tea ball or bag, and add sugar, honey, sweetener, milk, cream or whatever, to taste.  

[eternal_sorrow_lady]

After tea...something to bite is good biggrin :
Beltane Marigold Custard
2 cups milk
1 cup unsprayed marigold petals
1/4 tsp. salt
3 tbsp. sugar
1 to 2-inch piece vanilla bean
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
whipped cream

Using a clean mortar and pestle reserved for cooking purposes, pound
marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices
together. Scald milk with the marigolds and the vanilla bean. Remove the
vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.

Crescent Cakes
1 cup firmly ground almonds
1 1/4 cups flour
1/2 cup confectioner's sugar
2 drops almond extract
1/2 cup butter, softened
1 egg yolk

Combine almonds, flour, sugar and extract until thoroughly mixed. with the hands, work in butter and egg yolk until well-blended. Chill dough. Preheat oven to 325 degrees F. Pinch off pieces of dough about the size of walnuts and shape into crescents. Place on greased sheets and bake for about 20 minutes. Serve during Simple Feast, especially at Esbats.

Fried Honeycakes
These small cakes are not unlike those made on the night before Beltane by women around the turn of the century. These cakes were left in the garden to please fairy vistors.
1/2 cup sweet white wine
1 egg
2/3 cup flour
1/8 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoon sugar
1 cup honey
1/8 teaspoon nutmeg
Oil for frying

Beat the wine and egg in a medium bowl. Combine the flour, cinnamon, salt and sugar in a small bowl. Stir into the egg misture. Let stand 30 minutes.
Combine the honey and nutmeg in a small bowl. Heat 1/2-inch of the oil in a frying pan until hot but no smoking. Drop the batter into the oil 1
tablespoon at a time; fry until golden brown. Drain on paper towels. Dip
into the honey.
Yield: 1 1/2 dozen
Magical Atrributes: Kinship with the Cevie and Faery world.
Celebrations: May Day, Lammas, Day of the Dryads.

Soft Mead
1 quart water, preferably spring water
1 cup honey
1 sliced lemon
1/2 tsp. nutmeg
Boil together all ingredients in a non-metallic pot. While boiling, scrape
off the rising "scum" with a wooden spoon. When no more rises add the
following:
pinch salt
juice of 1/2 lemon
Strain and cool. Drink in place of alcoholic mead or wine during the Simple Feast.

Recipe for Wassail, for 8
3 red apples
3 oz brown sugar
2 pints brown ale, apple cider, or hard cider
1/2 pint dry sherry or dry white wine
1/4 tsp cinnamon
1/4 teaspoon ginger
strips of lemon peel

Core and heat apples with brown sugar and some of the ale or cider in an
oven for 30 minutes. Put in large pan and add rest of spices and lemon peel, simmer on stove top of 5 minutes. Add most of the alcohol at the last minute so it heats up but does not evaporate. Burgundy and brandy can be substituted to the ale and sherry. White sugar and halved oranges may also be added to taste.

Recipe for Plum Pudding
1/4 lb. flour
1/4 lb. currants
1 tsp. salt
1/4 lb. sultanas (small raisins)
1 tsp. allspice
2 cooking apples, peeled, cored and chopped
1 tsp. ginger
1 ounce cut mixed (citrus) peel
1 tsp. cinnamon
2 oz. shredded almonds
pinch fresh grated nutmeg
Juice and grated rind of 1 orange and 1 lemon
1/4 lb. fresh breadcrumbs
1/4 lb. molasses (treacle)
1/2 lb. shredded suet
4 large eggs
1/4 lb. brown sugar
2 tbsp. brandy
1/4 lb. dried chopped apricots
1/4 lb. prunes
1/4 lb dates

Sift flour, salt and spices into a large bowl. Stir in breadcrumbs, suet and
sugar. Add fruits, peel and rind. Beat lemon and orange juice, molasses and eggs together and add to other ingredients. Steam for 6 hours -- a coffee tin filled with the mixture and placed in a steamer in a covered pan does well.

A little vinegar and lemon juice in the water will prevent the pan from
discoloration. After steaming cover in a cool place and let age as long as
possible - usually about 5 weeks. To serve, re-steam for another 3 hours.
Remove from tin, douse with warm brandy and set it ablaze!

If you haven't got six weeks before Yule to prepare a proper pudding a
thinned one will do fine. Just be sure to always heat the pudding first, no
matter who made it, or all the warmed brandy in the world won't help. And don't forget the hard sauce!

Cherry-Chocolate Blossoms
1 cup powdered sugar
1 cup butter -- softened
2 teaspoons maraschino cherry liquid
1/2 teaspoon almond extract
3 to 4 drops red food coloring
2 1/2 cups Pillsbury BEST all Purpose or Unbleached Flour
1/2 teaspoon salt
1/2 cup maraschino cherries -- drained and chopped
48 milk chocolate candy drops or pieces

Heat oven to 350 degrees. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.

Lightly spoon flour into measuring cup; level off. Add flour and salt; mix well. Stir in cherries. If necessary for easier handling, cover dough with plastic wrap; refrigerate 1 hour.

Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 degrees for 10 to 12 minutes or until edges are light golden brown. Immediately top each cookie with candy; press down firmly. Remove from cookie sheets.

Yield: about 4 dozen  

[eternal_sorrow_lady]

Something to pot in the jar razz :

Dill Pickles
8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved (we chopped them to distribute the flavor more)
8 sprigs fresh dill weed
8 heads fresh dill weed
Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

* 8 pounds 3 to 4 inch long pickling cucumbers
* 4 cups white vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved (we chopped them to distribute the flavor more)
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed

Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar’s rims of any residue.

Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.

Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.



Cherry Lavender Jamcherry jam

* 4 cups pitted cherries
* 1/4 c lemon juice
* 1/4 c grand mariner
* splash of vanilla
* handful of lavender leaves & flowers, without stems
* 2 1/4 c granulated sugar
* pectin

Prep jars for canning: wash jars, bands and lids in hot soapy water. Dry bands and lids and set aside. Place jars in rack in canning pot; cover with water and keep hot until ready to use.

Chop pitted cherries in food processor. In large heavy saucepan, add cherries, lemon juice, grand mariner, vanilla, pectin and lavender. Bring to a rolling boil, stirring occasionally to make sure it doesn’t stick. Add sugar and stir until dissolved. Bring to a boil again for 3 full minutes.

Fill jars with jam, leaving 1/4 – 1/2 inch headspace. Make sure edge if jar is clean. (this is SO much easier to do with a wide-mouthed funnel) Put on lids, ensuring sealant is in contact with edge of jar. Put on band, turning until just finger tight. Put jars back in canning pot and make sure jars are covered with an inch of water. Bring to full boil and cover with lid; boil for at least 10 minutes (small jars) or 15 minutes for large jars.

Remove pot from heat without lifting and let sit for 5 minutes. Remove jars from pot and set on clean towel. Jars must not be disturbed for at least 12 hours. You’ll be able to hear the “pop” of the lids sealing within a couple of minutes.

After 12 hours, check seal to ensure it’s good, re-tighten bands and store jars in a cool dry place for up to 12 months.



Ginger Rhubarb Lemon Jam
Photo by the Barefoot Kitchen Witch; See all of her recipes and photos on her blog!

Photo by the Barefoot Kitchen Witch; See all of her recipes and photos on her blog!

2 lbs (or 8 cups) chopped rhubarb
2 cups sugar or comparable sweetener
1/3 cup minced or shredded (fresh) ginger
1 1/2 t vanilla extract
juice of 2 small lemons (a little less than 1/4 cup, I think)
1 T lemon zest

Wash and trim rhubarb and cut into 1/2 inch pieces. Combine all ingredients in a large saucepan and bring to a simmer. (The rhubarb will give enough water to keep it from sticking)

Cook, stirring ocassionally, for 20 – 25 minutes on medium heat until the mixture reaches 218 -220 degrees (F). (Add pectin if necessary) Remove from heat and let sit for 5 minutes. At this point, jam can be stored in sterilized canning jars or canned in a hot water bath (more canning guidelines below)

Adding pectin: Pectin, a compound extracted from plants like citrus, is a gelling agent added to jams, jellies and desserts to stablize foods. It’s what makes jams jelly. Pectin is available in most grocery stores, and yesterday I found a pectin product that is activated by calcium instead of sugar, therefore allowing you to add as little or as much sweeter as you desire. We didn’t want the jam to be too sweet, so we started the recipe with 1 1/2 cups of sugar, and added the additional 1/2 cup after it had simmered a bit. (it was mouth puckering tart)

To test whether you should add pectin, float a small metal bowl in a larger bowl or basin that’s filled with cold water. Drop a small amount of the jam into the metal bowl; the cold water it’s sitting in will cool the jam quickly. Swipe a finger through the jam; if it retains most of its own shape and doesn’t run together, you probably don’t need to add pectin. This was true in our case, but since I hate runny jam, I added about half the amount of recommended pectin at the end. (read your pectin instructions for details, and don’t be afraid to add it at the end – just be sure to boil it at least 2 minutes after adding it.)

For canning instructions and lessons learned, click on “continue reading” below.

Yield: We filled two 12-oz jars with jam, and had an additional 1/2 cup leftover that we threw into the fridge. I am definitely getting some 6 oz jars for the next batch of jam; it’ll be easier to share them with friends and family.

I licked the pot when we were finished, because the concoction was delightful. Hope yours is lovely!