Full Moon Feasting — Full Moon in Libra 2022
This is my first attempt and handwriting a recipe. Usually I eyeball everything when I cook, and a little bit even when I’m baking. I’ve been told that’s the mark of a great chef, so hopefully this will be good!
I prepare food and cook for the planets. I eat with the planets. I schedule meals in according to the planets. I find edible devotion to be one of the most potent forms of magic.
My love for food is the most long-lasting love of my life, and it’s always changing. Exploring how to human and maintaining a body is a constant work in progress. Just as our bodies will constantly evolve, how we nourish ourselves will too.
The Full Moon in Libra occurred on Saturday April 16, 2022. Two nights before that, right as the Moon entered Libra on Thursday the 14th and was rising over the horizon, my preparations began.
I have a personal formula for planetary cooking with lunations that I try to roughly follow. In seeking to capture the essence of the Solar/Lunar relationship in their cycle of conjunction with darkness or opposition with brightness, I will prepare things that are either similar or contrasted.
The Moon in Libra is ruled by Venus, and the Sun in Aries is ruled by Mars.
Venus is in Pisces, and Mars will enter Pisces a couple hours after the Moon enters Libra. The night sect benefic and malefic will both be in Pisces during this lunation, providing a Jupiter-influenced overtone.
Still freshly conjunct with Neptune, Jupiter is floating right now. Venus and Mars are floating their way there. I wanted to evoke the sensation of looking for which flavor came from where within super delicious tastes and the all encompassing bubbly feeling when everything goes together harmoniously.
I’ve linked the two recipes that I loosely followed along with my adjusted versions.
It’s been too long since I made fresh fire cider, and despite it being a very warm spring in Florida, my allergies have been firing on all cylinders. I made it very citrus forward to accentuate the Sun’s power!
Oars are my all-time favorite Moon food, and I use/consume them during almost every lunation… along with most days in general. Combining oats with stale bread along with a bunch of freshness and sweetness? Perfectly indulgent.
Baked Oats & Toast
Recipe referenced: https://simpleveganblog.com/vegan-bread-pudding/
I’m calling this Baked Oats & Toast because it tasted to be a combination of baked oatmeal and French toast.
I had a full loaf and a few extra slices of Mike’s Killer Bread that had gone stale, so it’s what I used. Any bread will work! In a large bowl, I tore that into small pieces and let sit overnight in the fridge to further dry. You can skip the overnight wait if you don’t have time!
In a blender I combined: 4 cups of plant milk (I used soy milk), 1.5 cups of brown sugar, 3/4 cup flaxseed, 4 tablespoons of maple syrup, one can of heavy coconut cream, 1 tablespoon of vanilla extract, and manyyyy shakes of cinnamon.
I poured this mixture over the bread and let it sit for about 30 minutes… while I started the fire cider.
Again you can skip if the wait if you don’t have time. Whether you do or not, eventually we transfer that into a baking dish!
I put half of the soaked bread mixture down and smoothed it out before adding roughly two cups of oats. I say roughly because this part honestly did not get measured, but that’s a solid estimate. I put enough oats to completely cover the bottom layer then added one container of dried peaches and vegan semi-sweet chocolate chips on top. The dried peaches came in a 4oz container, and I used a big handful of chocolate chips. I covered this with the remaining soaked bread mixture and sent it off to bake!
I used a 9x12 in glass baking dish, and it baked in a 350º oven for 90 minutes.
When it emerged, I added a few more chocolate chips then covered the top with fresh strawberries and raspberries.
Florida Fire Cider
Recipe referenced: https://www.marthastewart.com/1513793/test-kitchens-favorite-fire-cider-tonic
Split between two 32oz size jars —
Grated: 4 small turmeric roots, 1 whole ginger root.
Roughly chopped: one red onion, one lemon, one orange, one blood orange, 20 gloves of garlic, three jalapeño peppers. Entire plant used except for jalapeño stems because it will be strained after time.
I covered all of the plants with raw apple cider vinegar, almost to the top of the jar with room to shake. Once filled, I placed the jars in the fridge. I intend to have the fire cider sitting and steeping for over a month and until eclipse season is over.
At this time, the next lunation is an eclipse. While the toast & oats will be long gone by then, I will have fresh fire cider ready to rock and roll. And since these eclipses will be hitting me hard, I’m looking forward to having it!
This recipe writing thing is fluid and foreign! It’s a work in progress, so thank you for witnessing.
