Practically Pagan - An Alternative Guide to Cooking

By Rachel Patterson

Practically Pagan - An Alternative Guide to Cooking is a book designed to take you through the seasons. Working with produce when it is at its best with recipes for everyone and menu ideas reflecting the energy of each month of the year, it presents family style, no fuss cooking to nourish the body, spirit and soul. Recipes include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan options. An Alternative Guide to Cooking is the first volume in an exciting new lifestyle series from Moon Books, which offers body, mind and planet-friendly alternatives for everyday tasks.

• Language: English
• Publisher: John Hunt Publishing
• Release date: May 29, 2020
• ISBN: 9781789043808

Rachel Patterson

Rachel Patterson, also known as the "Kitchen Witch," is a High Priestess of the Kitchen Witch Coven and an Elder at the online Kitchen Witch School of Natural Witchcraft. She's the author of twenty books on Witchcraft, including Curative Magic and A Witch for Every Season. She is a regular contributor to Pagan Dawn magazine and Witchcraft & Wicca magazine as well as websites Patheos Pagan and Witches & Pagans. Rachel was added to the Watkins 'Spiritual 100 List' for 2023. She lives in Hampshire, England. Visit her at www.RachelPatterson.co.uk.

Book preview

PAGAN

AN ALTERNATIVE GUIDE TO COOKING

PRACTICALLY PAGAN

AN ALTERNATIVE GUIDE TO COOKING

Rachel Patterson

Winchester, UK

Washington, USA

First published by Moon Books, 2020

Moon Books is an imprint of John Hunt Publishing Ltd., No. 3 East Street, Alresford

Hampshire SO24 9EE, UK

[e-mail]

www.johnhuntpublishing.com

www.moon-books.net

For distributor details and how to order please visit the ‘Ordering’ section on our website.

© Rachel Patterson 2019

ISBN: 978 1 78904 379 2

978 1 78904 380 8 (ebook)

Library of Congress Control Number: 2019945282

All rights reserved. Except for brief quotations in critical articles or reviews, no part of this book may be reproduced in any manner without prior written permission from the publishers.

The rights of Rachel Patterson as author have been asserted in accordance with the Copyright, Designs and Patents Act 1988.

A CIP catalogue record for this book is available from the British Library.

Design: Stuart Davies

UK: Printed and bound by CPI Group (UK) Ltd, Croydon, CR0 4YY

US: Printed and bound by Thomson-Shore, 7300 West Joy Road, Dexter, MI 48130

We operate a distinctive and ethical publishing philosophy in all areas of our business, from our global network of authors to production and worldwide distribution.

Contents

Cover

Half Title

Title

Copyright

Contents

Welcome to my kitchen...

Who am I?

What is Pagan cooking

January

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The Basics

Conversions

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Guide

Cover

Half Title

Title

Copyright

Contents

Welcome to my kitchen...

Start of Content

The Basics

Conversions

Welcome to my kitchen...

Cooking is one of my passions in life, more specifically baking. The creating of cakes, cookies and bread is my escape. Food in all its forms is magical. Every single ingredient carries magic with it. Cooking isn’t just about feeding; it is about celebrating life and all that Mother Nature offers and sharing it with family and friends.

Practically Pagan - An Alternative Guide to Cooking is designed to take you through the seasons.

Cooking with produce when it is at its best (and cheapest).

Family style cooking to nourish the body, spirit and soul.

Recipes for all, reflecting the energy of each month.

There are 12 sections with recipes for each month to reflect the product that is in season, which include; meat main, vegetarian/vegan main, soups, standard and vegan desserts, bread and of course...cake; both standard and vegan cake options.

Who am I?

I am a witch ... and have been for a very long time. I am also a working wife and mother who has also been lucky enough to write and have published a book or fifteen. I love to learn, I love to study and have done so from books, online resources, schools and wonderful mentors over the years and continue to learn every day but have learnt the most from getting outside and doing it.

I like to laugh, bake and eat cake...

I am High Priestess of the Kitchen Witch Coven and an Elder at the online Kitchen Witch School.

I also have regular blogs on:

Witches & Pagans - www.witchesandpagans.com/pagan-paths-blogs/hedge-witch.html

Patheos Pagan - www.patheos.com/blogs/beneaththemoon

Moon Books - www.johnhuntpublishing.com/moon-books/

My website and personal blog: www.rachelpatterson.co.uk

Facebook: www.facebook.com/rachelpattersonbooks

Email: [e-mail]

Kitchen Witch School website and blog: www.kitchenwitchhearth.net

www.facebook.com/kitchenwitchuk

My craft is a combination of old religion Witchcraft, Kitchen Witchery, Hedge Witchery and folk magic. My heart is that of a Kitchen Witch.

My Other Books

Pagan Portals: Kitchen Witchcraft

Grimoire of a Kitchen Witch

Pagan Portals: Hoodoo Folk Magic

Pagan Portals: Moon Magic

A Kitchen Witch’s World of Magical Plants & Herbs

A Kitchen Witch’s World of Magical Foods

Pagan Portals: Meditation

The Art of Ritual

Arc of the Goddess (co-written with Tracey Roberts)

Pagan Portals: The Cailleach

Moon Books Gods & Goddesses Colouring Book (Patterson family)

Pagan Portals: Animal Magic

Witchcraft ... into the Wilds

Kitchen Witchcraft Series: Spells & Charms

Kitchen Witchcraft Series: Garden Magic

Pagan Portals Sun Magic

Kitchen Witchcraft Series: Crystal Magic

What is Pagan cooking?

I seem to have a bit of a reputation for cake...and I must admit I do love baking. I find it quite therapeutic. When I was asked to write a book proposal for ‘pagan cooking’ I was, of course, excited about the prospect, but then it got me to thinking, what exactly is ‘pagan cooking’?

Over the past few years I have had the pleasure of writing a Kitchen Witchcraft column for Pagan Dawn magazine and in it I have covered food for sabbats, different intents (such as prosperity, love, etc) and food to honour particular deities.

Is this perhaps what I would call ‘pagan cooking’?

If it is, then is that a bit restrictive?

What does it cover?

In my ponderings I have come to the conclusion that it covers quite a lot...

Cooking specific foods and dishes for the sabbats.

Using magical ingredients that correspond to particular intents, such as love and prosperity.

Creating food dishes to honour deity.

Baking bread and cookies to consume within ritual.

Food prepared to serve at workshops and gatherings.

Dishes created in harmony with the moon phase.

Working with seasonal ingredients.

Being mindful of where your ingredients are sourced from.

I could probably go on to include pretty much everything including cooking food for your family. Which I do on a daily basis and it always involves using seasonal ingredients and being mindful of where the ingredients are sourced from.

Whenever I cook, I add a dash of magic, whether it is cakes for an open ritual or dinner for my family. I recognise and acknowledge the energy of each ingredient. I stir clockwise to bring positive energy in. When I wash the vegetables, I visualise negative energy draining away, and I try not to cook if I am in a grumpy mood. (Your energy will affect the success of the meal and transfer to the ingredients).

The key

For me, the key point is probably seasonal. I believe we have gotten incredibly lost in the world of food supplies. Being able to purchase strawberries in December is convenient but they never taste of anything because they are grown out of season, often in a polytunnel somewhere around the globe. Not to mention the cost of airfare to ship them here and the eco damage incurred as a result.

When I was a child my father always had an allotment for growing fruit and vegetables, in fact he still does grow a lot of his own produce. In the past I owned my own allotment, but I sadly don’t have the time to give it the attention it would need these days. I do have a small garden where I grow lots of herbs and plants and last year acquired a greenhouse too, so I do my bit in a small way.

I have for many years subscribed to local vegetable and fruit box deliveries. Fresh locally grown and sourced produce delivered without any plastic bags or unrecyclable packaging. It is a little bit more expensive than supermarket produce but the quality is far superior, as is the taste. Not only do I get delicious items but there is no waste packaging and I am supporting local growers. Of course, it is all seasonal as well.

Mindful

I do eat meat, although much less than I used to and not every day. However, I am very mindful of where the meat is sourced from. In an ideal world I would also purchase my meat from a local organic supplier, but the price is a bit outside of my budget as I have to feed a family of five, all with healthy appetites. I do make sure the meat I purchase is farm assured and I always buy free range eggs. At least I know that the animals have been well cared for. Having worked on a farm in my younger days I am well aware of the ‘other side’ of the fence from a farming point of view.

Supermarkets are very convenient, and they do sell cheaper items, but there is a knock-on effect. If the supermarket wants to sell meat or produce at a cheap price then they will force the suppliers and farmers down in price, which puts a lot of strain on them to produce in quantity at stupidly cheap prices.

Farmers markets are excellent if you have one near you and do support your local shops if you can. Sadly, there are no local greengrocers in my area but the lovely veggie box people deliver which makes life much easier.

Little waste

Back to my childhood again, when food didn’t seem to ever be wasted. Sunday we had a roast dinner, if it was beef then on Monday we had baked potatoes with cold beef and on Tuesday we had rissoles made with the last of the beef minced up and mixed with the left-over potato. One joint of meat served four of us for three days. Bubble and squeak was a regular too, using up any cooked vegetables and potatoes. One of my favourite cakes is bread pudding, a recipe created to use stale bread and of course treacle tart which uses stale breadcrumbs. Bananas that are particularly ripe get made into banana cake. I often make a big chilli on a Sunday and on the Monday we have the remainder served over baked potatoes or on top of hot dogs. Any vegetables at the end of the week, just before my next vegetable box delivery, get thrown into a stock pot and made into soup. The amount of food that is thrown away in the world each day is shocking. Just a bit of creative thinking makes food go a long way. It will reduce food waste and help the environment, but also help your pocket too.

I have waffled on and probably gone a little astray, but I think this is all part of what ‘pagan cooking’ means to me. I am a Pagan Witch, I cook every day - so I always work with pagan cooking!

Convenience

I know I have pushed buying fresh produce locally and using what is in season. However, I am also totally realistic. I am a working wife and mother to hungry (and expensive) teenage children. Cooking should be enjoyable, but I do know that having to create a meal every day for the family can sometimes be a chore. I put my hands up to it - I often use frozen vegetables and tinned fruit...there you go, my secret is out. It is OK, honestly the food police are not going to bash down your door if you make soup from a couple of bags of frozen veg. Or if you make a pie using tinned fruit. In fact, I have made some brilliant dishes using frozen produce. Some vegetables I find are better frozen. Peas for example, shelling a bucket load of peas to get enough for a family meal would take hours and I don’t have that kind of time. Frozen peas are an excellent ingredient. French beans are also good frozen. I find broccoli, carrots and cauliflower go a bit mushy to serve from frozen as a side dish, but they work brilliantly in soups and casseroles. Sweet potato and butternut squash from the freezer work really well for mash, casserole and soups. The only vegetable I don’t ever buy frozen is Brussels sprouts. I love sprouts, but frozen ones are just so mushy and tasteless. I often keep frozen berries in the freezer, they make good crumbles and pies, but the fruit does go very squishy when defrosted. Do what works for you and makes things easier, life is complicated enough as it is!

Foraging

I haven’t included wild ingredients because that would be a whole book in itself and I do believe it needs very careful instructions. Mother Nature provides us with a whole host of edible wild plants, but you really need to make perfectly sure that you have identified the plant correctly. Mother Nature also provides a whole host of plants that are poisonous. It is an interesting area however, if you are taken by it, do your homework, research properly, find a local guide and/or course and make sure your knowledge