see whats brewing in my cauldron today....
here are a few healthy vegetarian recipes, and
yummy treats to make to celebrate a sabbat or full/new moon.....enjoy!
SCROLL DOWN TO THE BOTTOM FOR SOME NEW SAMHAIN RECIPES!

**here are some MABON/FALL recipes from "akasha's Mabon site": (http://www.wicca.com/celtic/akasha/mabontnrecip.htm


**Sea Turtle Wisdom Bread**

2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Raisins
1 egg
Water
Green food coloring

Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn't spring back, now)

After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles

**SAMHAIN RECIPES!!!**

~Spicy Pumpkin Soup~
Serves 6
(this is from www.vegan.com)
i LOVE this soup!! i could LIVE off
of it!!

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
3/4 teaspoon salt
2 cups water or vegetable stock
1 fifteen ounce can pumpkin
2 tablespoons maple syrup or other sweetener
1 tablespoon lemon juice
2 cups soy milk
fresh cilantro, chopped (optional)

Heat the oil in a large pot then add the onion and garlic and cook over medium heat until the onion is soft, about five minutes.

Add the mustard seeds, turmeric, ginger, cumin, cinnamon, cayenne, and salt. Cook over medium heat for 2 minutes, stirring constantly.

Whisk in the water or vegetable stock, pumpkin, maple syrup, and lemon juice. Simmer 15 minutes.

Stir in the soy milk, then puree the soup in a blender in two or three batches until very smooth. Return it to the pan and heat over a medium flame until hot and steamy (do not let it boil), about 10 minutes.

Serve with a sprinkling of fresh cilantro if desired.

Per serving: 106 calories; 2 g protein; 18 g carbohydrate; 3 g fat; 302 mg sodium; 0 mg cholesterol



~Pumpkin Custard Pie~
Makes one nine or ten inch pie
(also from vegan.com)


1 9 or 10-inch pie crust (see following recipe)
1/2 cup sugar or other sweetener
4 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 fifteen ounce can solid-pack pumpkin
1 1/2 cups soy milk or rice milk

Preheat the oven to 350 F. In a large bowl, stir together the sugar, cornstarch, spices, and salt. Blend in the pumpkin and soymilk or rice milk, then pour into a 9 or 10-inch crust and bake until set, about 45 minutes. Cool before cutting.

Per serving: 150 calories; 3 g protein; 33 g carbohydrate; 0 g fat; 252 mg sodium; 0 mg cholesterol.


Fat-free pie crust
Makes one 9-inch crust

1 cup Grape-Nuts cereal
1/4 cup apple juice concentrate (undiluted)
Preheat oven to 350 F. Mix the Grape-Nuts and apple juice concentrate and pat into a 9-inch pan. Bake for 8 minutes. Cool before filling.

Per serving: 68 calories; 2 g. protein; 15 g carbohydrate; 0 g fat; 97 mg sodium; 0 mg. cholesterol.









** Harvest Morning Muffins **

3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes.
Makes 12 muffins.



** Lunch Crumble **

5 apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice

Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.

Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)

***FATIGUE: 2 tsp. DANDELION ROOT (improves liver)
1 TSP. burdock root (flushes toxins)
GINGER (improves circulation/digestion)
LICORICE ROOT (enhances immune function)
RED CLOVER (rich in minerals)
~use 3 1/2 cups water (boiled)
~add combination of the above herbs.
~steep for 10 min.

**TENSION: Passion flower
catnip
chamomile
linden
lemon balm
~the above herbs are relaxants, and nerve tonics.
~use any combination
~steep in boiling water for 10 min.
~add honey and soy milk to taste.
~enjoy!

*SAMHAIN RECIPES!!


**Pumpkin Cookies**
--from Auramooth's Wiccan Page

1/2 cup butter
1 1/2 cup sugar
Cream butter and sugar together, then add egg and blend well.

1 egg
1 cup cooked pumpkin
1 teaspoon vanilla
Blend in pumpkin and vanilla.


2 1/2 cups flour
1 t. baking powder
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 t. cinnamon
Blend together dry ingredients: flour, powder, soda, salt and spices, and add to pumpkin mixture.


1/2 c. walnuts
1 cup chocolate chips
Stir in nuts and chips, and drop by spoonfuls onto baking sheet.

Bake at 350 degrees for fifteen minutes, cool and eat!



**Soothsayer's Sliced Apples**

8 ounces semisweet chocolate, coarsely chopped
1/4 cup pecans, finely ground
6 large, firm apples
1/2 cup sugar
1/2 cup heavy cream
1/2 cup dark corn syrup
2 tablespoons unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
Place the chocolate in a double boiler over medium heat until it is almost melted. Remove from heat, stir, and let cool.
Spread the nuts in a small bowl.
Dip the apples into the chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes.
In a small pot, stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil over medium heat. Cook until the mixture reaches 240, stirring occasionally. Remove pot from heat and add vanilla. Pour the hot caramel over the apples, a little at a time, letting it drip down the sides. Cool the apples but don't refrigerate them.
When ready to serve, slice the apples in half and remove the cores. Cut each half into 4 slices. Makes 48 slices.



**Pumpkin Muffins**

1 c Unbleached Flour, Sifted
2 t Baking Powder
1/4 t Salt
1/4 t Ground Cinnamon
1/4 c Vegetable Shortening
2/3 c Sugar
1 ea Large Egg
1/2 c Canned, Mashed Pumpkin
2 T Milk
Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.

Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam.