shpemu

Category: Recipes

  • Stress Less WinterMint Tea

    Stress Less WinterMint Tea

    This is my new favorite tea! It’s caffeine-free, so I can drink it any time. I also add a little honey to “sweeten my day”.

    The ingredients are pretty amazing, too:

    peppermint – aids digestion, may improve sleep; useful for psychic awareness, love and energy

    lemon peel – anti-inflammatory, energy cleansing, purifying, boosting energy, sweetness and charm

    spearmint – high in antioxidants; for love, psychic ability, cleansing, renewal; good for house blessing

    lemon balm – use to improve mood; reduces stress and anxiety; aides tranquility, attraction, fidelity, teamwork, harmonious home

    licorice – may aid skin conditions; may reduce acid reflux; associated with domination, advantage over others, passion, power, persuasion

    Ashwagandha – reduces stress and anxiety; promotes mental clarity and helps align energies (chakras); protects and wards off negative energies; amplifies and aids in manifesting intentions

    lemon verbena – has antioxidant and anti-inflammatory properties; used as a source of “stamina” in spellwork

  • Cranberry holiday spiced cider

    cranberry – abundance, energy, healing, love
    orange – cleansing, love, divination, luck, money, renewal
    star anise – psychic power, luck
    cinnamon – personal & spiritual power, spirituality, healing, success, victory, protection, love, luck, lust, strength, prosperity
    ginger – luck, healing, retribution, energy, personal power
    black pepper – protection, ward off negative energy, break blockages
    clove – attract good luck, protection
    honey – abundance, healing, immortality

  • Spicy Pork, Cranberry, and Sage Stuffing

    Spicy Pork, Cranberry, and Sage Stuffing

    • 1 lb. ground pork
    • ½ tsp. salt
    • ½ tsp. black pepper
    • 1 medium apple, shredded
    • ¾ cup dried cranberries
    • ¼ cup chopped pine nuts
    • ¼ cup chopped cilantro
    • ½ small orange, zested
    • 1 T. olive oil
    • 20 sage leaves
    • ¼ lb. chorizo

    Preheat oven to 400°F. Combine the first 8 ingredients in a bowl. Lightly grease a 12-in. sheet of aluminum foil with olive oil. Lay out two rows of sage leaves down the center of the foil. Overlap the ends of the leaves.

    Take half the pork mixture. Form it into a log on top of the sage leaves.

    Make an indentation along the pork meat. Fill with chorizo. Encase the chorizo with the remaining pork mixture. Lift one side of the foil and roll up the pork mixture. Make sure the foil is tight. Twist the ends of the foil so you end up with something like a wrapped burrito.

    Put the “burrito” on a baking sheet. Cook for 40 min. Let cool for 15 minutes. Carefully unwrap and cut into 6 equal slices. Serves 6.

    — Gwion Raven

  • Spicy Pumpkin Soup

    • 3-Ib. eating pumpkin, peeled, seeded, and cut into chunks 4 garlic cloves, minced
    • 1 large yellow onion, diced
    • 1 in. ginger root, grated
    • 1 dried ancho chilli, chopped ½ tsp. ground coriander ½ tsp. ground cumin
    • 4 T. olive oil
    • 4 cups vegetable stock
    • 2 cups milk
    • 1 lime
    • 4 slices chevre
    • ¼ cup cilantro, chopped finely
    • Black pepper to taste

    Preheat oven to 350°F. Add first 8 ingredients to an ovenproof dish. Mix well. Bake for 60 min. Add pumpkin mix and vegetable stock to a big saucepan.

    Bring to a boil and simmer for 10 minutes, stirring occasionally. Stir in milk until incorporated. Cook on medium high for 5 more min. If the soup looks thick, add a few T. of water to thin it out or use a stick blender to smooth it.

    Ladle into 4 bowls. Juice the lime and divide between bowls. Top soup with 1 slice of chevre and chopped cilantro. Serve with crusty bread.

    –Gwion Raven

  • Chocolate Zucchini Muffins

    Harvested more succhini than you know what to do with? Think dessert!

    • 2 medium zucchini (about 1 cup)
    • 1 cup butter
    • 2 eggs
    • ¼ cup milk
    • 1 tsp. vanilla extract
    • ¼ cup unsweetened cocoa powder
    • ¼ cup sugar
    • ½ tsp. salt
    • ½ tsp. baking soda
    • 2 T. all-purpose flour

    Preheat oven to 350°F. Grease a 12-cup muffin pan with cooking spray. Set aside.

    Shred the zucchini with a box grater. Pat the shredded zucchini with paper towels, removing as much water as possible.

    In a large bowl, mix butter, eggs, milk, and vanilla. Add cocoa powder, sugar, salt, baking soda, and flour. Mix and stir in the zucchini. Fill each muffin cup about halfway full with the batter. Cook for 20 min. or until you can insert a toothpick and it comes out clean.

    The recipe serves 6, but do you really have to share?

    — Gwion Raven

  • Gluten-Free Blackberry Crumble

    Crisp Topping

    • 2½ cups rolled oat
    • ½ cup almond flour
    • ¼ tsp. ground cinnamon
    • ¼ tsp. ground nutmeg
    • ½ cup brown sugar
    • ¾ cup butter

    Filling

    • 4 eggs
    • 3 T. cornstarch
    • 1 tsp. vanilla extract
    • 1 cup plain Greek yogurt
    • ½ cup honey
    • 5 cups blackberries
    • 1 cup cubed frozen peaches

    Preheat the oven to 350°F. Grease a 9 × 13-in. baking dish. Using a spoon, your hands, or a mixer, combine all the topping ingredients in a big mixing bowl until everything is incorporated. Set aside.

    In another bowl, whisk the eggs and cornstarch. Add vanilla, yogurt, and honey and stir. Fold in the blackberries and peaches. Pour mixture into the baking dish and evenly cover with the crisp topping. Bake for 45 min. Serve with ice cream or just eat it by itself! Serves 6.

    — Gwion Raven