At the bottom of the page there is a list of magical properties of the different ingredients you can use in every recipes you make.
Yule
2 1/2 lbs. ground pork
1 1/2 cups cold water
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp. ground black pepper
2 bay leaves
1 tsp. dried savory
1/2 tsp. dried rosemary
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
Salt, to taste
1/2 cup old-fashioned rolled oats Pastry for two double crust, 9 in. pies
1 egg, beaten, for glaze
In a large, heavy frying pan combine pork with cold water and heat to boiling point. It should be slightly soupy. Add onion, celery, pepper, bay leaves, savory, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/4 hrs, stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 mins. Remove bay leaves and allow to cool (refrigerating will speed this up). Meanwhile, line two 9 in. pie pans with pastry. When meat mixture is lukewarm, divide it between two pie shells and spread it out evenly. Brush around outer edge of pastry with the beaten egg. Place top crusts on the pies and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Bake them in preheated 425°F oven for 15 mins., then reduce heat to 375°F and bake another 25 mins. or until crust is golden. Let cool 15-20 mins, then serve.
By: Recipes for a Pagan Soul
FOR THE CRUST:
2 3/4 cups flour
1 tsp. salt
1 cup vegetable shortening, cut into pieces
1 egg yolk
1 1/2 tsp. cold water or white vinegar
2 tbsp. heavy cream
FOR THE FILLING:
2 tbsp. vegetable oil
1/2 lb. ground pork
1/2 lb. ground beef
1 small white onion, peeled and chopped
1 potato peeled and chopped
1 tsp. all spice
1.For the crust: Sift together flour and salt into a bowl, and add to flour mixture, stirring with a fork until dough just begins to hold together. Transfer dough to a lightly floured surface, and knead several times with the heel of your hand. Divide dough in half, shape into 2 flat discs, wrap in plastic, and refrigerate for 1 hour.
2. For the filling: Heat oil in a skillet over medium heat. Add meat and onions, and cook, breaking up meat with a wooden spoon, until juices have evaporated, about 15 minutes. Add milk, and cook until evaporated, about 15 minutes. Remove from heat; add potato and all, and season to taste with
salt and pepper. Set aside to cool completely.
3. Preheat oven to 400º. Roll out dough on a lightly floured surface into two 11'' rounds. Fit 1 round into a 9'' glass pie plate. Fill pastry bottom with meat filling. Cover with remaining pastry round. Fold edges of dough under, and crimp edges. Brush top with cream. Make several slits in top of pastry to allow steam to escape. Bake until pie is golden brown, about 30 minutes. Set aside to cool for at least 10 minutes before serving.
2-3 Tablespoons Boiling Water
1/2 Teaspoon Vanilla Extract
3/4 Teaspoon Baking Powder
2 Cups Powdered Sugar
2/3 Cup White Sugar
Grated Orange Zest
1 1/3 Cup Sultanas raisins
1 Tablespoon Milk
1 1/4 Cup Flour
1/2 Cup Butter
2 Eggs (Beaten)
Beat eggs, butter, vanilla, orange zest and sugar together. Add flour and baking powder. When well mixed add the tablespoon of milk and sultanas. Pour into a well floured/greased cup cake tin and bake in an oven preheated to 375 degrees F for 20 to 25 minutes. In a small bowl blend boiling water and powdered sugar to make the icing. Lace over Celtic cakes in the form of a five-pointed star before serving.
By: Recipes for a Pagan Soul
1 gallon apple cider
6 sticks of cinnamon
2 tsp. allspice
1 tsp. clove
1 tsp. nutmeg
4 apples
Add spices in a tea ball or cheese cloth bag. Put everything else in a large pot and heat until the apples burst.
Imbolc
2 cups chicken stock
2 cups milk
4 tablespoons butter
1/4 cup flour
3 bay leaves
1/4 teaspoon black pepper
1 large baking potato, peeled and finely diced
1/2 teaspoon of salt
Toppings:
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup green onions
1/2 cup bacon bits
Heat chicken stock and milk in large saucepan over medium-high heat to almost boiling (do not boil as milk will scorch.) Remove from heat and set aside. Reduce heat to low. In a large soup pot, melt butter. Add flour, stirring constantly for 3 minutes to cook flour and make a roux. Gradually add milk mixture to roux, pouring in a slow steady stream while stirring vigorously to blend and eliminate lumps. Add bay leaves, pepper, diced potato, and salt. Continue to simmer over low heat for 15 to 20 minutes or until the potatoes are tender and soup thickens. Lightly mash potatoes in soup, and stir to blend well. Pour soup into ovenproof soup crocks and top with sour cream, cheddar cheese, green onion, and bacon bits. Bake in the oven to melt cheese. This makes 4 cups and serves 2 to 4 people.
By: Recipes for a Pagan Soul
3 lbs. Russet Potatoes, washed but NOT peeled. Diced into about 1/2 inch cubes
4 cups chicken stock
1 (8 oz) cream cheese pot
1 tsp. seasoned salt or seasonings of your choice
1 tsp. Black pepper
Optional Garnishes:
Crumbled bacon
Shredded cheddar cheese
Green onions
Sour cream
Add potatoes, seasonings and chicken stock in a slow cooker.
Cook on high for 6 hours or low for 10 hours.
Remove 1/2 the soup and add the cream cheese to it with a hand-blender
Re-incorporate to the other half in the crock pot.
Stir everything(with spoon) until the soup is well blended.
Top with your choice of garnishes & serve!
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup butter
3/4 cup raisins
5 fluid ounces sour cream
3/8 cup honey
Preheat oven to 400º F. Mix flour, baking soda, salt, and cinnamon together. Rub in the butter with your fingertips. Toss in the raisins. Make a well in the center of the mixture and pour in the sour cream and honey. Mix it all up to make dough. Flour a baking sheet and roll the dough out in a rectangle until it is 3/4 of an inch thick. Bake it for 12-15 minutes. Cool on a wire rack, and then cut into squares as desired. NOTE: The non-standard measurement of "5 fluid ounces" of sour cream is a little tough to estimate. If you cannot find a container that measures fluid ounces, just add the honey in the well, mix it up, and then throw in maybe a fourth of a cup of sour cream, mixing until doughy. Add more sour cream until it feels like it can be rolled out without sticking. It won't be much more.
By: Recipes for a Pagan Soul
Homemade Butter (Salted & Garlic-Herb)
Heavy whipping cream
Flaked sea salt or Kosher salt
1 clove garlic (optional)
1 teaspoon fresh parsley, minced (optional)
1 tablespoon fresh chives, minced (optional)
Fill a jar with a lid(Mason jar) about halfway full with cream. Place the lid on the jar and shake until you get a buttery lump(10-15 min.). Place the lump in a clean towel and twist the top of the cloth around the butterball, squeezing the excess liquid out. Salt to taste. If desired, add chopped herbs. Refrigerate.
Electric mixer/blender: Pour at least 1 pint of cream into the bowl of a mixer/jar of a blender/mixing bowl (to use a hand-held electric mixer). Blend/mix until the butter and milk separate. Pour into a towel-/cheesecloth-lined strainer. Twist the towel around the top of the butter and squeeze out as much excess liquid as possible. Turn the butter onto a clean cutting board/plate and salt to taste (keep in mind it will get saltier with time), mopping up any excess liquid with the towel or cheesecloth. If desired, add the chopped herbs and refrigerate.
1 pint of cream yields approximately 1 cup butter.
By: Our Best Bites
Ostara
Frosting:
2 cups confectioners' sugar
1 tablespoon milk
1 cup orange juice
Dough:
3 cups unsifted flour
3/4 cups granulated sugar
1 cup evaporated or whole milk
1/4 cup butter or margarine, softened
1/8 teaspoon salt
1 and 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1 cup raisins (optional)
1 cup walnuts (optional)
1 package dry yeast
1/4 cup hot water (for dissolving the yeast)
1 large, well-beaten egg.
Preheat your oven to 375 degrees F.
While the oven is warming, combine all ingredients except yeast, hot water, the egg, and the frosting ingredients and mix well.
Dissolve the yeast in the hot water, then add it and the egg to the rest of the mixture. Combine well. Shape into a ball, and place in a lightly greased bowl, turning once to grease the top.
Cover the mixture with a cloth and allow the dough to rise in a warm spot for about an hour, until it has about doubled in size.
Shape the dough into round balls about 3 inches across and place them at least 3 inches apart on a lightly greased and floured baking sheet. Place the sheet into the preheated oven.
After 5 to 8 minutes of baking, open the oven and use a sharp knife to slash one equal-armed cross into each bun about 3/4 of an inch deep. Allow the knife to pry open the slashes slightly so they will be less likely to bake themselves closed again.
Return the buns to the oven and allow them to bake another 15 to 20 minutes, or until the buns are a nice brownish gold.
While the buns are baking, combine the frosting ingredients and beat them to a smooth, even consistency. When the buns are done, take them out of the oven and, while they're still hot, drizzle the frosting onto them.
by: Recipes for a Pagan Soul
1/2 cup Riesling wine (German white wine)
1 egg
2/3 cup flour
1 cup honey
2 tbs sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
Dash of salt
Beat the egg together with the wine. In another mixing bowl, sift together the flour, cinnamon, sugar and salt. Add the flour mixture to the egg mixture. Stir until blended through. Let sit for 30 minutes. In another small bowl, mix the honey and nutmeg. In a skillet, heat up about a 1/2 inch of oil. Drop a tablespoon of batter into the oil and fry until golden brown. Drain off the oil, and dip into the honey mixture.
by: Recipes for a Pagan Soul
1 Picnic Ham (5 – 10 pounds)
Whole Cloves
1 cup Maple syrup
1/2 cups Brown Sugar
1/4 cup Dijon Mustard
1 can Ginger ale
3 tbsp. Apple Cider Vinegar
Preheat the oven to 350 degrees.
Score the surface of the ham in a diamond pattern about 1/8 to 1/4 – inch deep. Place cloves in the middle of each diamond.
Place the ham in a roasting pan with a rack, tent it with foil, and bake for 1 1/2 to 2/12 hours, or until the center registers 100 F (should take about 17 minutes per pound.)
While the ham bakes, bring the brown sugar, mustard, Ginger ale and vinegar to a simmer in a medium saucepan and cook until syrupy and reduced (about 10 minutes.)
After about 2 hours, remove the foil from the ham and brush on the glaze. Return it to the oven, uncovered, for 20 minutes. Remove from oven, add more glaze, return to oven again for another 20 minutes. Repeat until nice and glossy then allow to rest 15-20 minutes before slicing.
2 1/4 cups boiling water
1 1/2 cups oatmeal
3/4 cup butter, softened
3 eggs
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Preheat oven to 350 F.... Mix together in a medium bowl the boiling water, the oatmeal and the softened butter....Cover bowl with a towel and set aside.
In a separate medium bowl, beat together the eggs, white sugar, brown sugar and the vanilla.
In an other large bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, baking soda.
Add the egg-sugar mixture to the flour mixture and then add the oatmeal-water-butter mixture and stir everything together.
Pour cake mixture into a lightly greased 9x13 baking dish.
Bake in preheated doven for 40 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool.
topping:
add the following to a medium saucepan:
1 1/2 cups coconut flakes
1 teaspoon vanilla
1/2 cup heavy whipping cream
1/2 cup butter
3/4 cup brown sugar
Cook over medium heat, stirring constantly. Bring to a boil and let boil for one minute.
Let cool and spread onto cooled cake.
by: Pip & Ebby
¾ cup unsalted butter
1 cup brown sugar
1 egg
¼ cup molasses
1¾ cups whole grain flour
½ tsp. salt
3 tsp. ground cinnamon
1½ tsp. ground cloves
5 tsp. powdered ginger
⅛ tsp. granulated
2 tsp. baking soda
½ cup crystallized ginger, coarsely chopped (optional)
Preheat the oven to 350°. Line a cookie sheet with parchment paper. Using a hand mixer, cream the butter with the sugar then beat in the egg and molasses. Sift all the dry ingredients into a medium bowl, then stir into the wet batter. Add crystallized ginger. Roll batter into 1 inch balls and dip one side into granulated sugar. Place sugar side up on baking sheet, about 3 inches apart. Bake 10 to 12 minutes. Cool on wire rack.
by: Recipes for a Pagan Soul
Yields 4-5 Cups
4 cups Strawberries, mashed
1 cup of mild Honey (we used raw orange blossom honey)
2 tsp. Pomona Pectin powder
2 tsp. Pomona Calcium water
Measure mashed strawberries into a heavy bottomed pan and heat on medium-high. Add calcium water and mix well, stirring often. In a separate bowl, stir room temperature honey and pectin powder until thoroughly combined. When strawberries begin to boil, add the honey/pectin mixture. Stir the ingredients for one minute or until boiling again, and then remove from heat. Fill sterilized canning jars, leaving a one fourth inch space from the top of the jar. Place lids securely and process the jars in a boiling water bath for ten minutes, or refrigerate for up to two weeks.
by: fig + fauna
Litha
12 ounces spaghetti, linguini or fettuccine *
1 large onion, very thinly sliced, about 2 cups
4 - 6 garlic cloves, very thinly sliced
12 ounces or 3 cups grape tomatoes, halved
10 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
Topping: Freshly grated Pecorino Romano or Parmesan cheese, several basil leaves thinly sliced
Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy.
Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with fresh cheese and additional basil. Enjoy!
by: Martha Stewart
Honey cake
½ cup butter1 teaspoon baking soda
1 cup honey
½ teaspoon salt
1 egg, well beaten
½ teaspoon cinnamon
2 cups of flour, sifted
½ cup buttermilk
Frosting:
1 cup powdered (10x) sugar
1 tablespoon of melted butter
1 ½ tablespoons of milk, slightly warmed
½ teaspoons of honey, warmed slightly
In a mixing bowl on medium speed, cream butter until light.
On low speed, mix in honey and beaten egg.
In a separate bowl, sift together flour, baking soda, salt and cinnamon.
Add this dry mixture, alternating with some of the buttermilk, into the first bowl.
Blend everything together thoroughly then pour into a 9x13 baking pan that has been sprayed with non-stick spray. Bake at 350 degrees for 45-55 minutes. When done, allow cake to cool completely.
For frosting: blend powdered sugar, warm milk, melted butter and warm honey in a bowl. Spread over entire cooled cake.
by: Recipes for a Pagan Soul
1 quart dry cider(Hard)
3/4 cup honey
1/4 cup sliced orange
3 cinnamon sticks
Combine in a large bottle or jug, refrigerate, shake or stir daily for five days, strain before drinking.
Lughnasadh
2 eggs
2 cups buttermilk
3 tbsp shortening melted
1 1/2 tsp salt
2 1/2 cups cornmeal
1 tsp baking powder
1/2 tsp baking soda
Beat eggs, add buttermilk and melted shortening mix well. mix dry ingredients add to egg mixture.
beat until smooth pour into greased pan\bake at 375 about 25 minutes serve hot.
by: Recipes for a Pagan Soul
2 loaves
1/4 cup water
1 tablespoon raw honey
1 tablespoon active dry yeast
2 cups warm water
1/4 cup honey or honey granules
1 1/2 teaspoons unrefined sea salt
4 tablespoons softened butter
6-7 cups freshly ground flour
1/3 cup flax-seed meal
1/2 cup whole toasted pumpkin seeds (optional)
Begin by stirring together the first three ingredients and letting them sit for five minutes.
In the bowl of an electric mixer, combine 2 cups water, 1/4 cup honey, 1 1/2 teaspoons salt and 4 tablespoons butter, 3 cups flour, Turn it on and let it mix, just until the flour is incorporated. Add the yeast mixture and scrape down the sides. It will be very wet. Turn the mixer on low and add another cup of flour. Allow that to become incorporated, then add the flax-seed meal.
Allow this to mix in, and add the pumpkin seeds (if you’re using them). The mixture should begin to resemble dough at this point. It will still be wet, though.
Add another cup of flour and allow it to become incorporated. Keep adding flour as needed.
Add flour in half cup increments until the dough literally cleans the sides of the bowl. How much flour you add will depend somewhat on the type of flour you use and the humidity (if it’s raining, you might need to add a little more flour). let the mixer run for 10-12 minutes to knead the dough. At the end of that time, the dough should be somewhat sticky, but elastic.
Cover the bowl with a damp towel and set it in a warm place in your kitchen (I stick mine in the oven with the light on) for one hour, or until dough doubles in bulk.
Turn dough out onto a floured surface and divide it in half.
Grease two loaf pans and form the dough into two log-shapes.
Cover these and stick them in the oven with the light on to rise for another hour.
Take them out and preheat the oven to 350.
Bake them for 20-25 minutes. Halfway through, you may want to tent the tops with aluminum foil to avoid them getting too brown.
Let them cool in the pans for 10-15 minutes, then on a rack until completely cool. They will keep in the fridge, or you can freeze them until you’re ready to use them.
Enjoy!
by: Staff of Life
1 cup rice
1 cup vegetable broth
2 carrots, cut into discs
1 can diced tomatoes (15 oz. or so) with the liquid
1 to 2 zucchini cut into discs
1 small onion, diced
1 small green bell pepper, chopped
1/3 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon salt
1/4 teaspoon black pepper
Heat about 3 tablespoons of water in a skillet that has a tight fitting lid.
Add the zucchini and quickly saute for about 3-4 minutes.
Remove the zucchini and set aside.
Boil the carrots for 15 to 20 minutes until easily pierced with a fork. Set aside.
Add the onion and bell pepper to the skillet and saute about 10 minutes.
Add the uncooked rice, the tomatoes with it's liquid, broth, basil, rosemary, salt and pepper.
Bring to a boil and then cover.
Lower the heat and simmer 20 minutes.
The liquid should be absorbed by this time.
Right before serving - add the zucchini and carrots and toss.
by: Vegan in the Freezer
Mabon
2 tbsp. butter or margarine
1 c. chopp. ed celery
1 c. chopped onion
2 cans chicken broth
3 c. potatoes, peeled and cubed
2 c. broccoli, chopped
1 1/2 c. carrots, sliced
2 cans corn
1 can cream-style corn
1 8 oz. cream cheese pot
1 tbsp Parmesan cheese
2 c. milk
In large pot, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 10 to 15 minutes, then add carrots and broccoli and simmer for another 10-15 minutes, stirring occasionally. Stir in corn and cream cheese. Add Parmesan cheese; cook and stir over low heat until cheese is melted.
by: Favorite Family Recipes
(Pie filling)
225g wild blackberries
4 sliced apples
1/2 tsp. cinnamon
1/4 cup sugar
Handful of dry sultanas
(pastry)
175g plain flour
40g butter
pinch of salt
milk
Mix the flour and salt together and then add the butter, gradually mixing by hand until crumbly. Add 2 tablespoons of water and mix well into a smooth dough. Roll out the dough to a size slightly larger than the tin. Line the tin with pastry.
Simmer the apples on the hob until they begin to soften, and then train them thoroughly through a sieve to extract the water. Once cooled, combine the blackberries and sultanas with the apples and place inside the pie. Mix the sugar and cinnamon separately, stirring well, and then sprinkle over the contents of the pie.
Cut another piece of pastry to lay across the top of the pie and seal the edges together by moistening them with a little bit of water. Cut two slits near the center, and use any excess pastry to make some decorative harvest leaves. Place these on top of your pie. Brush the pastry with milk and dust with a few pinches of sugar. Cook at 220C for 30 min, or until golden brown.
by: Recipes for a Pagan Soul
2 (9 inch) unbaked pie crusts
7 cups peeled, cored and sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C).
In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
by: Arletta
Samhain
2 cups pureed pumpkin
1 tablespoon cinnamon
2 tablespoons sugar
1 tablespoon nutmeg
2 cups of flour, and then enough to keep the consistency just right
2 tablespoons dry yeast dissolved in 1/2 cup warm water
1 tablespoon salt
2 tablespoons vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider
Combine cinnamon, sugar and nutmeg with the pureed pumpkin.
Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add
more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or
plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place.
Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long
strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and
let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and
done, when a fork comes out clean.
by: Recipes for a Pagan Soul
5 1/2 lbs apples, peeled and finely chopped
4 cups sugar
2 -3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Place apples in a large bowl.
Combine sugar, cinnamon, cloves and salt.
Pour over apples and mix well.
Place in crock pot, cover and cook on high for 1 hour.
Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown. Stir occasionally.
Uncover and cook on low for 1 hour longer. If desired, whisk until smooth.
Put into freezer containers, leaving 1/2-inch head space and Freeze.
by: Margot59
1 lb. of cabbage or kale, cooked
1 lb. potatoes, cubed and boiled until tender
2 leeks, cleaned well and chopped, or green onions
1 C. whole milk or light cream
1/2 C. butter, melted
salt and pepper, to taste
pinch of ground mace (optional)
Boil kale or cabbage in lightly salted water until tender. Chop.
Bring milk or cream to a simmer in a medium saucepan. Add leeks and cook until soft.
Drain potatoes, add salt and pepper to taste (and optional mace). Beat until fluffy.
Return potatoes to pot over a low flame.
Add milk with leeks.
Beat in cooked kale or cabbage until green and fluffy.
Remove from heat and serve.
Optional:
Make a well in the middle of each portion and divide butter evenly among servings, filling each well.
Dip each bite of colcannon in butter before eating.
by: Recipes for a Pagan Soul
The Kitchen Witches
If you're interested in Kitchen Witchcraft, here is a Food list. These are staple and ordinary foods that you probably already have in your pantry or refrigerator, but maybe you never realized that they contained magical properties before...HERE is my section on Herbs and Spices
Allspice - Money – healing
Almond - Money – healing
Anise - Love
Apple - Love – health – peace
Apricot - Love – peace
Artichoke - Protection
Avocado - Beauty – love
Bagel - **Never ever eat pork products on a bagel, it brings bad luck!**
Sesame bagels - Prosperity
Poppy bagels - Eaten before bed to increase dream activity
Salt bagels - Rid of inconsistencies
Cinnamon bagels - Makes flattery come easy
Banana - Spirituality – love – money
Banana cream pie - Money
Barley - Money – fertility – sex
Basil - Love – protection – money
Bay leaf - Protection – psychic awareness – healing
Bean - Money – sex
Beet - Love – beauty
Black Pepper - Protection – purification
Blackberry - Money – sex
Blueberry – protection
Brazil nut - Love – money
Broccoli - Protection
Brussels Sprouts – Protection
Buckwheat pancakes - Shaped in a money sign and add maple syrup for attracting money
Buckwheat - Money – All grains are connected with abundance
Cabbage - Protection – money
Caraway - Sex – love
Cardamom – Love – sex
Carob - Love – money
Carrot - Sex
Cashew - Money
Cherry - Love
Chestnut - Love – conscious mind
Chicory - Love
Chili - Protection
Chives - Protection – health
Chocolate - Love – money
Cinnamon - Love – psychic awareness – money
Cloves - Love – money – protection
Cloves - Love – money – protection
Cloves - Love – money – protection
Cookies and cream – Money
Coriander - Love – sex
Corn pasta - Financial creativity
Cranberry - Protection
Dill - Conscious mind – money – health – love
Eggs - Fertility Psychic cleansers. Eat hard-boiled on a new moon for rejuvenation/rebirth magic
Eggs Shells - Removes jinxes when added to incense blends
Eggplant - Spirituality – money
Fennel - Strength – health – protection
Garlic – Protection – health
Ginger - Love – Money
Green Tea - Conscious mine – money – courage
Greens (all greens) – Money
Guava - Love – purification
Honey - Purification – health – love – sex – happiness – spirituality – wisdom – sexuality – wisdom
Horseradish - Purification – protection
Leek - Protection – strength
Lemon - Love – happiness
Lettuce - Peace – money
Licorice - Love – sex
Lime - Love – health
Macadamia nut - Money
Mango - Protection – sex – love
Maple Syrup - Money – love
Marigold - Happiness – protection
Marjoram - Love – peace
Mayonnaise - Bringing greatness to the mundane or wealth to the poor – Ward off fear of failure.
Millet - Money
Milk - Nurturing – Prosperity – Protection – Have a milk bath on Mondays and new moons
Goat's milk - Power – Success.
Soy milk - Job Success
Coconut milk - Protection – Spiritual cleansing
Mince pie - Luck – money (always make a wish when eating a mince pie)
Mustard - Protection – courage
Nectarine - Love
Oat - Money
Onion - Protection – health
Orange - Love – health
Parsley - Protection – sex – money
Passion Fruit - Love – peace
Peach - Love – health – happiness – wisdom
Peanut/Peanut butter - Money
Pecan - Money – employment
Pine nut - Money – physical strength – love
Pineapple - Healing – money – protection – love
Pistachio - Love
Poppy - Fertility – love
Potato - Protection – compassion
Praline - Money
Pumpkin - Healing – money
Quince - Love – Protection
Radish - Protection
Raspberry - Happiness – love – protection
Rhubarb - Love – protection
Rice - Money – sex – fertility – protection
Rye - Love
Salt - Grounding – protection
Soy - Protection – awareness – spirituality
Spaghetti/linguini - Protection – Communications.
Spiral pasta - Creativity
Spinach - Money
Strawberry - Love
Sugar - Love
Sun Papaya - Love
Sunflower - Protection – success
Sweet potato - Love – sex
Sweetened bread - Protection – peace – love
Tangerine - Protection
Thyme - Love – psychic awareness – purification
Tomato - Health – money – love – protection
Truffle - Love – sex
Turkey - blessings
Vanilla - Powerful love stimulant
Vinegar - Purification – protection
Walnut - Conscious mind – protection
Watercress - Protection – fertility
Wheat - purity – fertility – Wheat and all dough products bring prosperity and money into your life
Zucchini - sex – protection – money
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