Snow Moon & A Pagan Primer

We in New York found ourselves in a very timely snow storm. I have to say, we've been lucky in my part of the state. This is the first (and hopefully last) big snow storm of the year. Mother Nature is treating us to about a foot of snowfall, in which I decided to test my Primal ambition and take a 9-mile trek to and from the grocery store. A very powerful workout. My legs are killing me.
 

I say the storm is timely because it falls just before February's Full Moon- often called the Snow Moon. Cultures around the world often named the full moons to help them track the seasons. Since the snowfall tends to be heaviest in February, Native Americans have named this moon Snow Moon. Sometimes it's called Full Hunger Moon, or Little Famine Moon as this is a point in the year when food is most scarce. Winter stores are running low and spring has not yet come.

In my current state of Paganism, I tend not to go all out and perform a ritual for the Full Moons anymore, but I do try to find some little way to celebrate and connect with Her. This year I decided to totally embrace the Snow Moon, with a long walk and a modest dessert. 

Snow Ice Cream

2 cups fresh white snow
3 ounces of coconut milk
1/2 teaspoon vanilla extract
Honey & Walnuts for garnish

Have all of your ingredients on hand. The snow melts quickly so you want to be prepared.

Mix your coconut milk and vanilla together and set aside.

Gather your snow and place in a bowl. Stir in your coconut/vanilla mixture.

Top with walnuts and a drizzle of honey.

Eat it quick before it melts!

*Note: It helps to chill your coconut milk to slow down melting.


Also, I have been asked to write a little something about my beliefs and my path.
First I'll start by saying that my path is ever-evolving. What I am today is not what I was a year ago, or five years ago. Recently I discovered myself to be a Kitchen Witch. My kitchen is the life center of my home, where nearly all my magic takes place. Different foods, ingredients, and herbs have their own magical personalities, and when you blend them together with intent, into a home-cooked meal, beautiful things can happen. Chicken soup lovingly prepared to heal a friend. A romantic meal to entice a lover. Growing, and cooking with herbs that attract money, harmony, health, protection... all within the scope of what a Kitchen Witch does. Did you know that growing basil not only attracts money, but repels pests?

Kitchen Witchery is more than just cooking, however. It's a whole collection of beliefs and practices, many of which I'm sure we could recognize in our grandmothers and great grandmothers. Beyond the combining of ingredients into meals, we make our household chores an enjoyable part of our day. Cleaning and tidying are just as magical as any meal. They're important, meaningful tasks that honor our sacred space and the gods that watch over it.

Most of us garden. Gardening is very important to the Kitchen Witch. When you can sow your seeds and tend your garden with intention, you grow foods and herbs with purpose. Gardening, even for city Witches, is a great way to connect with Mother Nature and be close with the Earth.

Other very important parts of a Kitchen Witch's life involve living in tune with the season- cooking and eating seasonal foods, gardening, and decorating our homes through arts and crafts. Most all of us honor the Goddess in some manner as well. Many connect with Hestia or Vesta, Gaia, Demeter, Sekhmet, or Lakshmi. I have always felt closely connected with a different goddess- Artemis, who is not a domestic goddess, but a wild goddess of hunting (among other things.) I am sure this influences my cooking and my spells in several ways. I am much more at home cooking up coyote than I am baking bread!

My birth name is a derivation of the Roman Goddess, "Diana," but I have always prefered her Greek name, Artemis when I honor Her. She has, and always will be my patroness even while I make offerings to various other Roman gods. If you'd like to know more about what the Religio Romana is, check out NOVA ROMA's website.

Like most Pagans, I try to live in tune with the seasons and celebrate the Wheel of the Year- the 8 major Sabbats, or holidays. You will find them highlighted throughout the blog, starting with Imbolc. Many of us celebrate the Full Moons as "minor" holidays, or Esbats. My celebrations are mixed and varied, incorporating many cultures, so you will find some Roman traiditions, while others may be Celtic or Native American in origin.

And lastly, the part that intrigues most people. Spells...

Spells are prayers put into practice, and occasionally I will share mine with you. I don't believe there's anything inherently good or bad about lighting a candle or burning some herbs. I don't believe there's anything wrong with sharing knowledge of the deeper properties of seemingly common items, though other Pagans may disagree. I don't believe you have to call yourself a Witch to perform a successful spell, but practice does make perfect. It's like praying or meditation, except that it's acting out intention in a physical form. Sometimes it's charging and lighting a candle, carrying a crystal in my pocket, cooking up a potion, or even casting a circle... as rare as that tends to be. Spells are a way of shaping energy to perform a purpose for me. Most of them are so mundane, most people wouldn't recognize them, or simply find it odd... like hanging a prism in the kitchen window, having a few iron nails in a jar of salt, or placing a mirror outside my front door. Just little influences of protection and peace that make a house a home.

I am always open to questions about what I do, who I am, and what I believe. If you have questions feel free to ask. It'll give me an opportunity to share in later posts, as well as give me ideas for this blog.

Be Well,
Diana Renata

(Deviled) Balsamic Pickled Eggs

Trust me when I say I am *really* excited to write this post. It's by far one of my best experiments.

Thanks to some wonderful Amish neighbors, I am up to my eyeballs in fresh farm eggs. Being the scavenger-type, I'm not one to turn down good food, especially at a low price. However, it does leave me with a dilemma. What to do with all these eggs!?

I did Oopsie Pizza, omelets, and made some very yummy custards. I put them in my morning protein shakes and fry them up for lunch daily, but they didn't use up the eggs quite fast enough, and the foods only last so long. Then the thought crossed my mind, and I got a craving for pickled eggs. It was as if the gods spoke, "Pickle the eggs, you fool!" And so... I did.

Of all the vinegar options, I love balsamic vinegar the most. It's not too harsh, and has a sweetness to it that is just irresistable. The recipe is very basic and takes very little preparation. Best of all, the eggs are beautiful, exotic-looking and DELICIOUS. I'm really having some trouble staying away from them.

You will need:

2 dozen eggs
4 cups balsamic vinegar
4 cups of water
2 large onions, sliced
1 bulb of garlic, crushed

A large pot for the eggs
A smaller pot for the vinegar
A ladel
A funnel
Wide mouth jars of any size

Put your eggs into the large pot and cover with water. Heat on the stove until boiling, remove from heat, cover and let it set for 7-10 minutes.

While the eggs are cooking, Add your vinegar, water, onions and garlic to the smaller pot. Reserve a few slices of onion for the canning. Heat to boiling and remove from heat.

Cool your eggs under water and peel them. Put them in your jar(s). Scoop the onions out of the vinegar and layer them in the jar with the eggs. When the jar is full, pour your warm vinegar over the top, add a few slices of raw onion, put the lid on and put it in the fridge.

Let your eggs soak in the vinegar for at least a week before eating. The longer they set, the better they taste.

When I finally sampled my eggs they were amazing. I decided to dress them up as deviled egs for dinner and they looked lovely! Not only that, but they taste heavenly. Instead of mayo, I decided to stay in season with some goat cheese, as the goats will very soon be milking. The goat cheese really plays off the pickling flavor.

Ingredients:

3 balsamic pickled eggs
2 ounces goat cheese (or neufchatel, cream cheese)
1/8 tsp dill
cured kalamata olives for garnish

After cutting your eggs in half and removing the yolks, soften your cheese. I stuck it in the microwave for just a few seconds to get it nice and creamy.

Mash the egg yolks into the cheese until thoroughly mixed. Mix in your dill.
Fill your egg whites with the cheesy mixture and top with a kalamata olive.

Ohh... and notice the interesting "marble" pattern on the egg. I noticed this comes from these very fresh eggs, where part of the outer membrane stays on the egg in some spots and not on others. Some eggs have no membrane and come out very light, while some eggs have the full membrane and look very dark. I do like the marbled look. Very exotic-looking.

Beef Tongue with Mustard Sauce

This post has been a long time coming. In my Primal journey I have become a huge fan of beef tongue. It's by far one of my favorite meats. It takes a little extra care to prepare but it's totally worth the time.

When I do beef tongue I like to marinate it first. It adds extra flavor to this very mild meat. You can use practically any marinade, so if you have a favorite, use it.

Marinade:
1/2 cup red wine
1/2 cup red wine vinegar
5 cloves of garlic, minced
1 onion, minced
1 tbsp cumin

Put the beef tongue in a container just large enough for the tongue and some liquids and add your marinade ingredients. Add a little water until your tongue is completely covered. Let in marinate in the refrigerator for a day, or more if you like. I got busy so mine ended up marinating two days.

When your tongue is good and ready, add it to a crock pot or a large pan, along with your marinade. Add water to cover and cook on low to medium-low heat for 40-50 minutes.

Remove the tongue from the pot and place on a cutting board to cool. While your tongue is cooling prepare your mustard sauce.

Mustard Sauce:

1/4 cup of your cooking broth

1 tbsp spicy brown mustard

1 tbsp balsamic vinegar

1 tsp cumin

1 tsp onion powder

Wisk ingredients together in a small pan until blended, and reduce down into a prepared mustard texture.

When you can safely handle the tongue, peel the skin off and trim the fat. If you're in a hurry (as I sometimes am) you can use a pair of tongs and cut the tongue hot. Cut the tongue crosswise into 1/4 inch slices. Sometimes it's easier to peel the skin after slicing.

If you like, quickly sear your beef tongue slices in a hot pan to crisp the outside. I skipped this step as I prefer the tongue meat to be softer texture and slightly pink. Top tongue slices with mustard sauce and serve.

I have a recipe for pickled eggs to post next. I know some of you have been waiting on me. I just want them to set a good long time. The longer the better I say!

Cumin

When it comes to cooking, I've learned how important it is to get to know your ingredients, to understand their nature. Like instruments in an orchestra, every ingredient brings something different to a dish. Their flavors and aromas blending together to create a symphony of taste. For a cook such as myself, where food is not only physical nourishment, but spiritual nourishment, knowing your ingredients is ever so important.

Cumin is by far one of my favorite spices. It has such a pungent, warm, earthy aroma that I really take to, with a slight bitter-sweet "after scent." The plant is native to the eastern Mediterranean through east India, growing in hotter, drier climates, which is reflected in its flavor. It was a known spice in the ancient world, not only to the Egyptians, but to the Greeks and Romans as well. In Egypt it wasn't only a culinary spice, but it was used to mummify pharaohs. In Rome it was a popular salt alternative and a cosmetic, often to give the skin a pallid complexion. Because of it's symbolism of greed, it was associated with Roman Emperor, Marcus Aurelius, who became known as "Cuminus."

The plant, Cuminum cyminum, is a relative of the parsley family and comes in three colors- white, black and amber. Amber is the most common. Black has a very complex flavor and it's recommended that it not be substituted for either of the other two colors. While often confused with caraway, cumin tastes hotter, has a lighter color, and the seeds are larger.

You may want to use cumin when you intend to cook highly spiced foods- typically Indian, Middle Eastern, Spanish and Mexican cooking. In fact it is the second most used spice in the world, behind black pepper. Most people will recognize it in chili powder and taco seasoning. Tradionally, it matches well with curry, eggplant, fish, lamb, peas, pork, sausages, soups, stews and my favorite at the moment... eggs.

Medicinally, cumin is said to aid digestion and relieve gas. In fact it is used (mostly in veterinary practice) for this purpose. It's also listed as an antispasmodic and a stimulant. It's even suggested that cumin aids in immune function and cancer prevention.

In the spiritual sense, Cumin is a masculine herb ruled by the planet Mars, and the element of fire. Being an Aries, it's no wonder I like this stuff! In magic it's used in matters of protection, fidelity, exorcism and anti-theft.

It's believed that cumin seeds possess the "gift of retention", in that anything that they'll prevent the theft of anything retaining them. When burned with frankincense for protection and scattered on the floor, it's used to drive out evil. Similarly, it's worn by brides to keep negativity away from their wedding.

When carried, cumin gives peace of mind, however if you plant o grow your own, keep in mind you must curse while sowing the seeds in order to have a good crop.

It was during the Middle Ages that cumin became a symbol of love and fidelity. People often carried cumin seeds when attending a wedding ceremony and soldiers were sent off to war with a loaf of cumin bread baked by their wives. In some Arabic traditions a paste of ground cumin seeds and honey was said to have aphrodisiac properties. The seeds can also be steeped in wine to create a love potion.


In my magical kitchen, I like to use cumin to attract well-being and happiness. I like it to fill my meal with its earthy warmth. It often plays a starring roll in my meat dishes, and it has a way of turning a chili recipe into a real comfort food. If you haven't yet, give cumin a try. It'll warm you from the inside out.

Aphrodisiacs & Love Potions

Aphrodisiacs, be they food, drink, perfumes or powders, have been used by both men and women to entice and arouse their partners (or potential partners) for thousands of years. I've always fancied aphrodisiacs, though I rarely have gotten (or needed) to use them in depth, though we all put them to use at some extent every Valentine's Day. Assorted chocolates... a glass of wine... a dozen roses... perhaps some oysters at a fancy restaurant?

According to tradition, aphrodisiacs should only be prepared and administered when the moon is either waxing or full. If used prepared or used during the waning phase, it may very well have the opposite effect. There is an extremely long list of foods and herbs commonly used as aphrodisiacs, ranging from asparagus, to garlic, to onion, to vanilla. Cayenne pepper, caviar, champagne... so many possibilities to explore. For now though, I'll stick with a few "normal" Valentine's Day recipes and potions.

Chocolate

Everybody in their right mind loves chocolate. But does it possess magical properties? The Aztecs believed so. In their time chocolate was a bitter and spicy ritual beverage. It was recognized as an aphrodisiac that bestowed both mental and physical vitality on those who consumed it. Following Cortez' conquest of Mexico, chocolate was exported to Europe, along with tales of chocolate's amazing ability to boost energy and enhance labido. The Europeans skipped the chilies and added sugar, cinnamon and nutmeg, and served the drink hot. Drinking chocolate became fashionable and popular, even to the point that chocolate houses (much like coffee houses) were opened everywhere. Spanish women were said to have gotten into trouble for allegedly using this hot drink to cast love spells. Today we know that chocolate contains phenylethylamine, a stimulant similar to those released during sex.

My Favorite Chocolate Love Potion

      You don't need a lover to enjoy this love potion. While it works wonderfully to share a cup or two with a lover on a cold night, this potion can be enjoyed alone to "treat" yourself after a long day of work and chores. After all, you can't love another until you first love yourself!
     I have recently modified this recipe to include my new favorite hot chocolate powder, Dagoba's Xocolatl.

     1 cup coconut milk (or I prefer 1/2 cup half & half mixed with 1/2 cup water)
     4 Tbsp Dagoba Xocolatl
     1/8 tsp cardamom
     1/8 tsp vanilla extract
     1/8 tsp nutmeg

If you don't have Xocolatl, any hot chocolate mix or two-inch square of chocolate will work. Simply add to the recipe:
     1/8 tsp cinnamon
     1/8 tsp chili powder
     honey to taste (also an aphrodisiac)

Heat your liquid to steaming, stirring constantly, visualizing your intentions of love. Add your chocolate and spices, speaking or visualizing your intent. Gently stir in a clockwise rotation until it's all blended together. Serve in an attractive cup to your lover, or drink from your favorite mug. Your favorite spirits can be added to further spice up this potion. I recommend Chambord, but use whatever works for you (and your lover!)


Roses

Who doesn't love roses? They are, after all, the ultimate symbol of love and romance.
     Folk customs give different meanings to the different colors of roses. Giving roses of different colors has symbolic meanings. Red roses indicate passionate love or lust. A new suitor, however, may prefer to give pink roses rather than red ones. Red could imply he is assuming too much at the beginning of a relationship.
     Pink roses are great to give to friends or family for birthdays or other celebrations, as pink is the color of friendship. Some people prefer white roses and view them as spiritual, white roses being a symbol of piety. White roses also symbolize peace.

Rose Potion for Love   

1 heaping tablespoon of dried rose leaves OR

1 heaping teaspoon of dried and finely crushed rose hips.
(I prefer the rose hips.)

Pour your leaves or rosehips into a small cauldron or jug. Any vessel will do. Add one and a quarter cups of boiling water, and speak your wish for love as you stir your brew.

Cover tightly with a lid and infuse for 10 minutes as you visualize your intent. Strain into a teacup and sweeten with honey to taste.

Wine

    Wine, particularly red wine, is a common ingredient in a number of love potions. This is one of my favorite potions. The basic formula includes cardamom, cinnamon, coriander seeds, and licorace root.

Dreams of Delight Potion

     The aroma of simmering Dreams of Delight may be so inviting that drinking may not be necessary. Merely inhaling the fragrance with its subliminal message of love and seduction may be sufficient for the purpose.

Fill a pot with wine your favorite red wine. Sweeter wines typically work better.

Add 1/2 teaspoon of each of the dried botanicals and warm to a simmer. Stir gently in a clockwise motion, whispering your wishes into the wine. Do not boil.

When you feel the wine is full of intent, strain the solids out and serve the warm potion to the one you love.

Vanilla Wine Aphrodisiac

Vanilla is also a very potent aphrodisiac in both food and perfumes. This recipe is quite powerful for arousing loving feelings, so use it with caution. Of course more is not necessarily better, and too much may quickly deflate any potential desires, especially when served warm.

You will need:
One bottle of good red wine. Sweeter is better.
One vanilla bean
1/4 teaspoon ginseng root
A piece of rhubarb
2 cinnamon sticks
Cloves to taste
A sliced orange

Start by pouring the wine into a pot and heating gently. Scrape the vanilla bean with a pin and add it to the wine. Add the ginseng, rhubarb, cinnamon sticks, cloves and orange. Let the potion steep, then strain through a fine seive. Serve as is, or place the strained wine back in the pot and heat to simmer.


Honey

As you can see, this sticky, sweet food is a common ingredient in love potions and aphrodisiacs. It's no coincidence that the romantic getaway after a wedding is called a "honeymoon" as mead was drunk by the newly wedded couple. It was said to boost labido. Since honey is rich in natural sugars and B vitamins, it aids neurotransmitters responsible for arousal.

Lavender too, is an aphrodisiac for many. It has been known throughout history as an herb of love. It stimulates the senses while simultaneously relaxing the mind.

Aphrodisiac Lavender Honey

1 cup of honey
1/4 cup fresh or dried lavender

Warm the honey in a double boiler. Add the lavender blossoms and heat gently. When the honey begins to bubble, remove it from the heat. (Don't let it scorch!) Let it sit for 30 minutes, then strain out the lavender. Use the honey while it's still warm.

Lavender does have the opposite effect on some people, working as an anaphrodisiac, dampening sexual desire rather than enhancing it. You may want to test how this herb affects you and your mate before using it for the first time.

Oopsie Pizza!

We Primals are always looking for ways to enjoy our old favorite "Conventional" foods, and pizza is no exception. I would dare say we're especially looking for ways to enjoy pizza more than anything else. There have been a lot of recipes floating around out there that use a range of flour substitutes, from nut flours to cauliflower, but not this one.

As I mentioned earlier this week, I have an over-abundance of eggs. The Amish have been very generous in providing me with eggs, and apparently I am one of their best customers. I can't help it. I can't turn down a good deal, and pastured eggs for $1.50 a dozen is a great deal! So I have several (as in seven) dozen eggs in my refrigerator, and may be getting another 6 dozen or so in a couple weeks. It's time to start finding ways ot use up these eggs!

Because there are no flour-like substances to be found, this pizza has a perfect New York style, holdable, foldable crust. Not to mention for those of us trying to shed a few pounds, a lower-calorie option. Besides, I'd rather load my calories up on toppings, rather than the crust.

The crust is the classic Oopsie Roll recipe, with a few modifications.

Oopsie Pizza

Ingredients:

3 eggs, separated

3 ounces cream cheese

1/4 cup dry, grated parmesan cheese

1/2 tsp cream of tartar

1/2 tsp garlic powder

1/2 tsp onion powder

Your favorite pizza toppings.

Preheat oven to 300 degrees.

Separate your eggs into two bowls. Add to your whites the cream of tartar, and whip until stiff peaks are formed.

Add to your yolks the cream cheese (do not soften,) parmesan cheese, garlic powder and onion powder.

Beat until thorougly blended. Fold your yolk mixture into your whites carefully. If you're using the same mixer, whip your whites first.

When all ingredients are folded together, spread mixture evenly onto a greased pizza pan. Bake for 20-30 minutes until firm and lightly golden.

Now, add your pizza sauce and toppings. Return to the oven and set to broil until all of your toppings are toasty and the cheese is melted.

This has to be the best pizza crust recipe by far. It doesn't take a whole lot of work either. I was a little intimidated by getting the egg whites "just right" and worried about over-folding the yolks in, but everything went smoothly. I'm sure I'll be making this for my birthday... with a side of chicken wings.

Creamy Cauliflower Soup

I can't tell you how many times I've changed my mind on what to post this weekend. There are just too many possibilities right now. Mostly eggs. I have dozens of them from the Amish right now, so I've been playing with custards, meringue cookies, oopsie rolls, not to mention adding them to protein shakes, eating them fried, scrambled, frittatas, quiches, and fritters. I have eggs coming out my ears!

Today's blog does not include eggs, ironically.

The big news this weekend, besides the Super Bowl, is the record snowstorm hitting the east coast. I was lucky enough to dodge that bullet, but it is colder than a nun's fanny (and has been for weeks.) That makes it perfect weather for some comfort food. For me, nothing says comfort like soup.

My mom found this recipe, and I decided to Primal-ize it a bit. It's creamy and warm, and could really use the addition of ham, if I'd had any on hand. It's heavy enough from the fats to be a meal all on it's own, but would do nicely to start a meal as well.

Creamy Cauliflower Soup

Ingredients:

5 cups cauliflower florets

2/3 cup chopped onion

1/4 cup butter

1 tbsp arrowroot powder

2 cups chicken broth

2 cups half & half cream

1/2 tsp wheat-free tamari

3/4 tsp salt

1 cup (4 ounces) shredded cheddar cheese

Minced chives or fresh parsley for garnish

In a large saucepan, bring 1 inch of water and cauliflower to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and reserve 1 cup of liquid; set aside.

In the same saucepan, saute onion in butter until tender. Add arrowroot; cook and stir until bubbly. Add broth, bring to a boil over medium heat; cook and stir for 2 minutes until thickened.

Reduce heat; stir in 1 cup cooking liquid, cream, and tamari sauce. Stir in cauliflower and salt. Remove from heat. Add cheese and stir until melted. Garnish and serve.


We decided, since we didn't have any herbs on hand, to just top with some of the extra grated cheddar and it turned out wonderful. Cheesy, buttery, creamy perfection. I can't wait to try this again... with the addition of meat.

Imbolc Coconut Custard

For the last 2 days or so I've been hankering for some custard, and there's no surprise as to why. Imbolc is coming!

I know many of you are sitting there saying "Who's Imbolc?" For those of you who are not Pagan, let me clue you in.

Imbolc is one of the eight Pagan Sabbats, or holidays. It's most commonly celebrated February 1st, halfway between the Winter Solstice and the Spring Equinox, though some celebrate it at the first signs of spring. Here in upstate NY, signs of spring sometimes don't come until the Spring Equinox, so February 1st is when I choose to celebrate.

Celtic in origin, Imbolc is traditionally a time of weather prognostication. For the mundane world... Groundhog Day. In Gaelic tradition Imbolc is the day that Calleach, the hag of winter, gathers her firewood for the rest of winter. As the story goes, if the weather is bright and sunny on this day, Calleach is planning to have a long winter and makes the day pleasant so that she may gather more wood. If the weather is bleak it means that Calleach is asleep and winter is almost over. Not all that different from us North Americans and our groundhog, is it?

Imbolc is also a time of fire and light, as the sun is returning in strength. Candles and bonfires are traditionally lit at this time, and the hearth plays an important role as it is what keeps us warm through the last hard days of winter. I like to light candles all over my house. Big candles, little candles, tea light candles... and a fire in the fireplace now that I have one.

So you may be wondering where the custard comes in to play. We have hags, groundhogs and bonfires, but what does custard have to do with it? Well, nothing really. That's another tradition entirely.

For agrarian cultures, Imbolc is associated with the onset of lactation of ewes. Fascinating, isn't it? The word "Imbolc" comes from the phrase "ewes milk" or "Oimelc."

It's at this point in the year where people are typically running low on stored food, eagerly awaiting spring. Milk and eggs are staples at this time until fresh food can be gathered. Nothing brings eggs and milk together more beautifully than a well done custard.

My custard is being made with coconut milk for two reasons. The first is I don't do well on traditional dairy, though I may try this recipe at a later time with raw goat milk. Secondly, being Primal, coconut milk makes more dietary sense. You may use any kind of milk you like.

Imbolc Coconut Custard

Ingredients:

5 large eggs (pastured preferred)

1 cup coconut milk

1/2 cup sweetener or equivalent.

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp vanilla extract

Preheat oven to 325 degrees and mix all your ingredients together with a hand mixer or in a food processor. Pour evenly into ramekins or custard dishes*. Place ramekins in a baking pan and add about 3/4 inch of water to the baking pan. Bake for 40 minutes or until a toothpick inserted comes out clean. Do not over bake.

When it's done you can top it with fresh fruit, a chocolate drizzle, or whatever goes best with your meal. In the spirit of Imbolc I used some chopped walnuts and a drizzle of leftover coconut milk.

*Alternately, if you don't have ramekins, you can pour the entire mixture into a single 9x9 baking dish, and place the 9x9 inside a larger baking dish with 3/4 inch of water. Bake 40 minutes or until a toothpick comes out clean. Allow to cool slightly, then scoop custard into serving dishes.