2nd Summer Sabbat , Grain harvest , First harvest
Crafts
Harvest stamps ( check youtube channel for video . I intend to do some on video this season ! )
Start Early wrapping paper making using harvest stamps ( for yule or any occasion )
Sand picture art
Make a zen garden or a Magical Sand Garden
Upcycled game making
Make a Protection poppet
Metal work
Carpentry and wood working , and carving
Grapevine Pentacles
Straw, or cornhusk crafts such as dolls and wreaths, and pentacles
Activities :
Talent shows
Practicing an outdoor craft or skill
Fill a cornucopia
Cooking and Baking with grains
Go to the beach
Sports
Other competitions
Board games
Obstacle courses
Wild Crafting
Foraging
Making Preserves
Canning
Dehydrating foods
De-clutter ( make room for the harvest
Rituals and Spells
Protection poppets
Peaceful warrior meditation and or ritual
Ditch, Harvest , Preserve ritual ( see Lammas video for details )
Harvest gratitude Ritual
Any spells or works for inner strength, physical health and vitality, Self-esteem , Protection , Defense , Well-being, Welcoming and receiving the harvest, banishing , Ocean and other water spells and rituals
Food
Grains
Any fruits or vegetables in season in your area
Dehydrate fruits and veggies !
( some suggestions, kale, peaches, mango, plums, carrots, plantains, bananas, parsnips .. so many other possibilities ! )
Organic Blue corn bread ( Vegan and Gluten- free )
Recipe
Preheat Oven to 375 F
Ingredients:
4 tbs. chia seeds and 4 x as much water
1 1/4 C. Blue cornmeal
1/2 C. Brown rice flour
2 tsp. baking powder
1/4 C. xylitol or raw sugar
1 pinch fine ground sea salt
1 C. vegan milk ( I use organic soy )
1/2 C. coconut oil plus enough to grease pan ( softened )
Directions: 1. Make chia egg by combining chia seeds and water mixing and allowing to sit for 30 minutes 2. Add vegan milk and coconut oil to the chia mixture and combine. 3. Add dry ingredients and blend but be careful not to over mix you are just trying to combine them all evenly . 4. Pour into muffin tins that are greased or into a bread tin . 5. Bake at 375 degrees F. for 20-25 minutes until toothpick inserted into center comes out clean .
Vegan fried dough-
Use coconut oil or olive oil . vegetable oil is low grade gmo ridden ;)
http://vegweb.com/recipes/fried-dough
Vegan doughnuts-
http://www.onegreenplanet.org/vegan-food/8-legendary-vegan-doughnut-recipes/
Harvest veggie soup with or without a grain of choice
Healthy preserves - dehydrated fruits and veggies , pickling , canning, jams, jellies etc.
Gmo free Corn on the cob if it's in season . There are lots of ways to spice it up . coconut oil ( not extra virgin though ! ) goes great ! Wrap it in foil and add red pepper or lime juice or garlic and herbs . Grill it !
Grain salads -
Like Tabuli
My first Autumn quinoa salad of 2013
Ingredients: 2c. white quinoa ,
small amount of ginger and cardamon
,2 tbs cinnamon ,
2 med. sweet white onions,
2 c. pecans ,
3/4 c. raisins
lemon thyme and parsley wheat berries
Ingredients:
soft white wheat berries
lemon juice to taste
parsley and thyme to taste (fresh or dried )
Directions:
Preparing
The cooking instructions for different types of wheat berries are similar.
For stovetop cooking, bring 2 ½ cups (625 ml) of water to a boil for every 1 cup (250 ml) of raw wheat berries. Before adding wheat berries to boiling water, place them in a colander and rinse under running water until the water runs clear. Add wheat berries to boiling water, and stir until water returns to a boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour or until wheat berries are tender. Remove from heat, drain off any excess water and fluff wheat berries with a fork. 1 cup of raw wheat berries will yield 2 ½ cups cooked wheat berries.
Wheat berries can also be added to soups and stews during cooking. Allow for at least 45 minutes of cooking time and add extra water since wheat berries absorb water and double in size once they're cooked.
Depending on the type of recipe you'll be adding wheat berries to, cooking time may vary slightly. For instance, a salad tastes better with slightly al dente, or chewy wheat berries, while other dishes such as breakfast porridge may require wheat berries that are slightly softer and cooked longer.
note: I soak my wheat berries in the fridge overnight so, optional idea
when wheat berries are done add other ingredients mixing as u go .
soft white wheat berries
lemon juice to taste
parsley and thyme to taste (fresh or dried )
Directions:
Preparing
The cooking instructions for different types of wheat berries are similar.
For stovetop cooking, bring 2 ½ cups (625 ml) of water to a boil for every 1 cup (250 ml) of raw wheat berries. Before adding wheat berries to boiling water, place them in a colander and rinse under running water until the water runs clear. Add wheat berries to boiling water, and stir until water returns to a boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour or until wheat berries are tender. Remove from heat, drain off any excess water and fluff wheat berries with a fork. 1 cup of raw wheat berries will yield 2 ½ cups cooked wheat berries.
Wheat berries can also be added to soups and stews during cooking. Allow for at least 45 minutes of cooking time and add extra water since wheat berries absorb water and double in size once they're cooked.
Depending on the type of recipe you'll be adding wheat berries to, cooking time may vary slightly. For instance, a salad tastes better with slightly al dente, or chewy wheat berries, while other dishes such as breakfast porridge may require wheat berries that are slightly softer and cooked longer.
note: I soak my wheat berries in the fridge overnight so, optional idea
when wheat berries are done add other ingredients mixing as u go .
Links
My recipe groups :Lots more grain recipes there!-
https://www.facebook.com/groups/healthyveganrecipesplusproductreviews/
https://www.facebook.com/groups/myplantstrongrecipeswap/
My Lammas video
http://youtu.be/_4nd6dD_5wM
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