Blog — ROOTED ANGEL

This is the ceremony that I wanted to share with you...

In late spring, I gather the Echinacea leaves on a “leaf” day according to the biodynamic principles of the work and teachings of Rudolph Steiner. I then pack them loosely in a wide mouthed glass quart jar and cover them with 80 proof alcohol (brandy, vodka or gin). Placed in a warm spot and with healing intention, the leaves release their purpose into the tincture.

When the buds begin to ripen on the Echinacea plants, several young buds are gathered on a “flower” day and added to the jar with the Echinacea leaves. Later in the season, when the flowers bloom, but before they are past their prime, I gather several butterfly kissed flowers on a “fruit/seed” day and add them to the jar.

The tincture is beginning to encode the silent words from the water, air and fire elements…. patiently waiting to join with the earth. In other words, the tincture is on its way to becoming whole.

In fall, when the plants start to die back, their energy returns to the roots. On a late fall “root” afternoon, a mature root (at least 2-3 years old) is harvested. I add the well-cleaned, scrubbed and chopped root to the tincture jar and top with alcohol as necessary.

The tincture now integrates with multidimensional energies for 3 to 4 weeks; strained and then bottled.

I offer this tincture in my Apothecary as a gift from the universe. My intention is that it is received with love and that it be used for the best and highest good.

Additional information: Native Americans commonly used Echinacea for hundreds of years before the arrival of European explorers, settlers and colonizers. The herb encourages the immune system and reduces many of the symptoms of colds and flu.

Have you given this beauty from nature a try? When I first saw delicata squash I was intrigued not only by the shape and color, but also thinking the size was just perfect for one or two people to share. But I was also a little intimidated as to how to cut and cook it, until I started to study and learn more about the Science of Ayurveda. While attending the Wise Earth School of Ayurveda, in Candler, North Carolina, Maya Tiwari taught us how to Om with the cows, chant while grinding spices, understand the psychospiritual nature of the body types, meditate while making ghee and yes, she taught us how to cut and prepare the vegetables!

The Sadhana of the Vegetables: Firstly it starts with reverence and respect for the universal intelligence that knows. What this means to me is to honor the plants themselves, for they hold the genetic blueprint of their shape, size, color, and purpose in the great cosmic scheme of existence! We learned that the natural grain of each vegetable will tell you how it is to be cleaned and cut.

For delicata squash, we begin by cutting off each end, representing the top and bottom energy of the vegetable. The next cut is along the lifeline, moving from the top, through the middle and then the bottom of the squash. Scoop out the seeds and stringy fiber with a spoon. (You can save the seeds for future planting, or order seeds from some of my favorite seed suppliers). The following is a recipe I'd like to share with you to enjoy during these months of Thanksgiving and Peace.

Delicata Curried Crescent Moons (serves 4-6)
3 delicata squash
3 tablespoons ghee or coconut oil
1 1/2 tablespoons curry powder
1/2 teaspoon salt

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1) Preheat oven to 400 degrees F
2) Wash and dry the squash. Cut off each end, then cut lengthwise along the lifeline.
3) Scoop out seeds with a spoon, then cut across the squash into 1/2 inch crescent moons. Place in a bowl.
4) Melt the ghee or coconut oil in a small saucepan. Allow to cool slightly, then drizzle the oil onto the squash. Add the curry powder and salt, mix to blend.
5) Place squash on a baking sheet and roast in the oven approx. 15 -20 min per side, until golden

Yum! And the best part is that the skin is edible!!

Health benefits of winter squash: Squash is considered a warming food that is medicinal to the spleen-pancreas and stomach; it improves energy circulation, is exceptionally high in complex carbohydrates and is medicinal for diabetics and for those with digestive problems. It provides vitamins A and C, potassium, iron, riboflavin and magnesium and is very low in sodium. Most winter squashes are tridoshic, meaning they are foods that are common to all constitutional types.