Wisewoman's Cookery » Book

Happy Harvest

Shannon Loeber — Thu, 13 Oct 2011 01:06:37 +0000

The last of the Harvest is upon us as the season changes from fall to winter. Comfort food warms the body and nurtures the soul. Here is a great recipe full of late harvest vegetables.

Enjoy and be happy!

MEDITERRANEAN STEW

1 Medium Onion

5-7 cloves of Garlic

30 Green Beans (more if you like)

4 medium-large Potato

2 medium Zucchini

5-6 Carrots

Olive Oil

Tomatoes

~ Take the onion and cut in to large pieces . Clean and peel the garlic.

~ Pour 1/2 cup of Olive Oil into a large pot. Heat the oil to sizzle point -

oil should be hot enough to sizzle when you add the vegetables, this keeps them fresh and crispy – add onions and garlic.

Cook for 3-4 minutes at med-high heat. (keep veggies sizzling).

~ Clean and cut beans into 3 inch pieces – add to pot and sauté 3-4 minutes.

~ Peel the potatoes and wash the carrots – cut into large chunks and add to the pot – sauté for 5-6 more minutes.

~ Cut zucchini into 1 inch pieces, add these last and continue cooking at a brisk pace until the vegetables are lightly browned on all sides.

~ Pre-heat oven to 350 degrees.

~ Gently stir in ½ can of stewed Tomatoes (or approx. 6 large, peeled fresh tomatoes – to peel fresh tomatoes see

“How-To” section of our book “Wisewoman’s Cookery ~ Food, Sex, Magic & Merriment”).

~ Add 2 teaspoons each of Basil and Oregano.

Salt and Pepper to taste.

~ Now pour your “Mediterranean Stew” into a baking dish and bake at 350 degrees for 45 minutes until the potatoes and carrots are sufficiently stewed.

Video From Our Forest Retreat

Shannon Loeber — Sun, 13 Jun 2010 18:36:51 +0000

We’d like to share our latest book trailer with you. We created this film in the mystical rain forest surrounding the 1890s cabin where we have had many pleasant days partaking in food and magic, with a dash of merriment in the mix. Mary wrote, and is singing, the incredible theme song for our video. Enjoy!

Check us out on SmugMug!

Check us out on YouTube!

Positive Passions

Shannon Loeber — Wed, 24 Mar 2010 18:20:39 +0000

Mary and Shannon are very pleased to get to know Celeste from Postive Passions in Saskatoon. We wholeheartedly embrace her store’s philosophy about positive sexuality and healthy lifestyles and appreciate her making Wisewoman’s Cookery available to her customers. Celeste’s team puts on a great “Passionate Playthings” party. Sounds like a fun play date to us!

Spring Equinox

Shannon Loeber — Sat, 20 Mar 2010 21:45:27 +0000

Shannon and Mary spent five years researching and writing about the lore, wisdom, poetry and recipes included in the book. Along the way, they discovered age-old practices meant to spark or rekindle romance, promote a heightened sexuality and even heal. Some of the traditions theyuncovered were passed on from mother to daughter, aunt to niece for generations- all meant to awaken the spiritual lover within- especially during the Spring Equinox.

Gingerbread Love Cakes

Shannon Loeber — Fri, 05 Feb 2010 23:02:12 +0000

Happy Valentine’s Day!

Ritual Cakes, offerings to the Goddess, have been celebrated as giftings and fairings since pre-Pagan times, representing the wealth and fruitfullness of the harvest, the gift of plenty.

In the spring cakes, were buried in the fields to appease Mother Nature. In summer, they were made into the shapes of the sun, moon, or stars, honouring first harvest. Faerie cakes were given as offerings to appease the Guardians of the Forest and honey cakes were placed on graves to quiet the Spirits of the Dead.

The heart-shaped ginger bread cake, the opulant bestowal of love, reveals your intent, saying I love you. With each stirring of the batter, bless the cake with love and unwavering purpose.

Gingerbread Cake

Pre-heat oven to 350 degrees.

Dry mixture:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1/8 teaspoon clove
1/4 teaspoon nutmeg

Wet Mixture:

1/2 cup butter
1/2 cup sugar
2 eggs
1/2 cup unsulphered dark molasses
2 teaspoons orange zest
1 cup soured milk

Mix dry ingredients.

Blend with an electric mixer (or by hand) the butter and the brown sugar until creamy. Add the eggs, the molasses, and the orange zest, blending as you add each ingredient.

Add flour and soured milk to the wet mixture in three installments, mixing well between each addition. Pour into a buttered cake pan and bake at 350 degrees for 45 minutes.

Glaze

1/3 cup orange juice
1/3 cup honey
1/2 teaspoon fresh grated gingerbread
2 teaspoons orange zest

Simmer for 20 minutes. Let cool. Add 1/3 cup Drambuie. Place in fridge over night.

Many ritual cakes are still used to this day in every culture in the world. Wedding cakes, birthday cakes, Easter and Christmas cakes are the more familiar ones.