Winter Booty – a Comfort Foods Series – Beetroot
Despite a common misconception of a lean and mean winter, colder months still bring an abundance of delicious and fresh ingredients for all sorts of culinary and sensual delights – but only if you know what to look for and when!
Lucky for you, our dearest reader, your favourite wisewomen are featuring a Winter Booty Series to get you through these short days and long, dark nights. Make sure to check back every week for a new recipe.
Winter is a time for relaxation, recuperation and rest. It is a time to release the stress of the year’s onslaught and cleanse yourself for the coming of Spring.
This delightful Mother Earth Spinach Salad featuring our winter favourite, the almighty Beetroot,
will do just that.
MOTHER EARTH SPINACH SALAD
Beets: raw, peeled and grated, steamed or boiled, peeled, chilled,
sweet pickled, sliced or diced.
Freshly washed spinach leaves
Sweet onion, sliced thin
Orange sections, fresh or canned
Sliced almonds, optional
Feta cheese, optional
Ah, but the beetroot`s prowess does not stop at titillating your taste buds. Take a few hours for yourself and your lover to explore the beetroot`s reputation as a powerful aphrodisiac and engage in the ancient practice of body painting with the beetroot`s luscious blood red and striking orange hues. Indeed, this may turn into a day long activity quite easily.
“Sacred ink, a seduction ritual – visible to the naked eye to intensify the sexual act.”
~ Anoint your breasts – decorate your body for
sexual offering.
~ Paint your lover with ancient symbols of sex and abandonment – the luring, the enticement,
the willingness to surrender to the symbols and your lover.
~ Paint the hands – savour the look of the hands on
the naked body, caressing, holding (the swollen sex of your desire.)
~ The painted feet – the intoxication of pleasure;
sucking on toes.
~ The feel of the brush – the anticipation of
the “painted one.”
SACRED INK CRAFT
Clean and cut 5 beets (leave skin on.) Use a juicer to juice the beets and make 1 cup of beet juice.
Strain the beet juice through a fine cheese cloth. Pour
the beet juice into a pot – add 1/3 cup of white vinegar.
Simmer for 5 minutes, Add dye thickener (3/4 spoon Sodium Alginate.)
Simmer for 10 more minutes constantly stirring the thickener into the juice.
Let cool to allow for the ink to set.
If you do not have a juicer – fine grated and strained beets will work just as well with a few more beets to make up a cup for juice.
Don’t forget to turn to page 87 to check out our take on the beetroot classic – Borcht.
And as always, we would love to hear about your experiences with our recipes for the food, or otherwise.
Enjoy….
