Cooking by Moonlight: A Witch's Guide to Culinary Magic a Witch's Guide to Culinary Magic

Karri Ann Allrich does it again in this new cookbook, Cooking By Moonlight. In this book, she explains what foods, herbs and spices should be eaten with each lunar phase as well as which season, and provides details why these food items are so important to us physically and spiritually, as well as why each lunar phase is so important to us as well.She includes a dictionary that gives explanation to the meaning behind each food item, plus ways in which to utilize them.The book includes ideas on how to stock your pantry, which is extremely useful if you are new to cooking on a regular basis, or if you are trying to eat healthier as one will if you use this book.She also offers menu ideas for each moon, and describes the meaning behind that lunar month.She also clarifies how we should listen to out bodies as to what they need. The manner in which she described this made so much sense to me, it made me feel better about my body size and shape. Her recipes are easy to read, effortless to prepare and delicious to eat. Examples of some of the delectable dishes you too can enjoy from this book are: Santa Fe Rice, Grapefruit and Spinach Salad, Balsamic Roasted Chicken With Peppers, Chilled Cucumber Soup, and Strawberry Snow. This cookbook was so good, I also recommend Karri Allrich?s new cookbook entitled: "Cooking by the Seasons".

The recipes comprising Cooking By Moonlight: A Witch's Guide To Culinary Magic are in balance with the seasons and in harmony with the phases of the moon. From Pesto Artichoke Hearts Baked in Parmesan; Orange-Walnut Scones; and Creamy Garlic Grits; to Maple-Pecan Roasted Squash; Strawberry Snow; and Blue Moon Berry Crisp, Cooking By Moonlight recipes are easy to prepare, delightful to serve, and delicious to consume. Of special value to Wiccans are the additional chapters devoted to "Love Foods and Practical Magic", "Using Herbs and Spices Magically", "Lunar Lessons and Moonlit Menus", and "Goddess-Worth Beverages".

Ms. Allrich presents us with a cookbook to compliment Her "Cooking by the Seasons" with recipes that are inspired by the cycles of the moon. From kitchen blessings to pantry essentials to herbal necessities, Ms. Allrich lays the foundation to begin working your own personal magic at each of the moons of the year. Recipes like Crab Cakes with Cranberry-Orange Salsa for the Long Night's Moon (December moon) to Sherry-Walnut Goat Cheese Spread for the Flower Moon (May Moon), there are recipes that are seasonal, well balanced menus and mouth watering temptations. The idea of this book is to eat foods that are in time with the seasons and to prepare meals that are healthy and well balanced. To many of us this might seem almost impossible, but the introduction of the book says it all; "By consciously setting aside time to mark this Wheel with celebration and tuning into the wisdom of seasonal foods, we deepen our connection to nature's lessons; we create meals that are not only healthful, but sacred as well - food that nourishes both body and soul." I have to admit I am "kitchen challenged" and some of the dishes seemed at first glance to be beyond my limited capabilities of ordering out. But you just can't get dishes like "Summer Tomato Salad with Fresh Basil" from the take out center, and it does not require anything more than a knife and a few minutes. Also she offers some helpful hints, like do not refrigerate tomatoes or they will lose their sweet texture. Gee, I didn't know that. Ms. Allrich offers some wonderful recipes, some good advise and a way for us to get into the cycles of the land a bit more than just following the seasons or the cycles of the moons. Taking what the earth has to offer in the way of foods and bringing them to the table is one more bond we can make in our connection to the land. This is a wonderful book, some great ideas and some recipes I am sure will delight the tongue and the heart. It is a "must have" for any pagan who cooks even if it is only occasionally.

In a world that often seems to be veering dangerously out of control, it seems vital to try to connect to the Earth in any way possible; what could be more fitting or satisfying than to make such a connection through food. In this elegant and poetic book, Ms. Allrich makes a strong and mouthwatering case for using ingredients specific not only to the seasons, but to each of the thirteen moons of the year. This is hardly a sacrifice, not with dishes like Olive and Rosemary-Raisin Focaccia; Pesto Artichoke Hearts Baked in Parmesan; Lemon Vegetable Penne with Pine Nuts; Sweet Potato Cakes with Lime Cream; and Frozen Margarita Pie. The recipes seem (to this novice cook) to be sophisticated, yet surprisingly easy to follow and quick to prepare. Be forewarned, however: looking through it on an empty stomach is guaranteed to produce severe hunger pangs.

Imagine a monthly tribute to the Old Ways, in the form of a natural and healthy feast! I thumbed through this book with a friend, and after countless groans and mouthwatering noises, my friend instructed me to make "Athena's Olive and Artichoke Chicken on Angel Hair Pasta." This dish has white wine, capers, and feta cheese. "Go ahead," she said, "you have all those things, I've seen them in your house! I'll get the feta cheese." "Cooking by Moonlight," helps you cook with harmony to the seasons and moon phases. You could choose dishes at random, anything from drinks, to appetizers, salads, entrees, and desserts. Learn how to make a simple winter wassail with cider and wine, salmon and sun-dried tomato dip, Santa Fe chicken soup, Indian fry bread, Grecian quiche, creamy garlic grits, and something I'm already hoping to taste on my birthday, "flourless dark night cake." It is "for those who prefer their chocolate as intense as possible!" If you prefer a menu with more structure, meal suggestions for each moon can be found, here is an example of February's "menu for the quickening moon" : pesto artichoke hearts baked in parmesan, white bean soup with Rosemary, creamy garlic grits, savory muffins, baked chicken breasts in lemon tarragon cream, lemon-ginger green beans, coconut-whipped winter squash, baked croissant pudding, and dream-walker tea. Yummy!Natural and organic foods are suggested, and there are many recipes helpful to vegetarians also. "Cooking by Moonlight" keeps moving to the top of my book pile, and already has many bookmarks and projects I can't wait to try. This title will be a part of your kitchen for many years!