Whole Life Magazine

October/November 2013

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RECIPES Root Recipes to Honor Venus and Pluto By Joan Porte With the Sun ensconced in the constellation Libra until late October, a great autumn dish that celebrates Libra's love of sharing fall bounty with their many friends is sweet potato soufflé. Notice I did not say "casserole" or "pie." No, soufflé it has to be for Libra, the sign ruled by Venus, goddess of beauty and creativity. Sweet Potato Soufflé - Serves 8 4 c sweet potatoes, cooked and roughly chopped ¼ c butter, softened ½ c brown sugar* ¼ c milk (any kind) 5 eggs, beaten ¼ tsp kosher salt ¼ tsp vanilla extract Topping 1/8 c sugar (optional) ½ c coconut, shredded 2 Tbsp butter, softened ½ c halved pecans (or walnuts, raisins or cranberries) Preheat oven to 425°. Coat bottom and sides of a 10-inch baking dish or eight ramekins with olive oil spray. In a food processor, pulse together all ingredients (except the topping mix) until the mixture is very smooth. Turn into the dish. Combine the topping sugar, coconut and butter and sprinkle over the sweet potatoes. Decorate with the nuts or berries. Bake 30–45 minutes until bubbling. *Substitute with ¼ c of agave or canned pineapple juice, or omit altogether. *** October and November are also especially good times to celebrate Pluto. It has finally come out of retrograde, having ducked into that backward energy back in April, and soon the Sun will move into the constellation of plutonian energy: Scorpio. What better way to celebrate the planet and sign of death and rebirth than with a Dia de Muertos dessert? This holiday, celebrated November 1, honors the time when the veil between life and death is most thin. Calabaza En Tacha, or candied pumpkin, is perfect for this mysterious passage. Calabaza En Tacha - Serves 6–8 1 4–5 pound pumpkin, seeded and cut into 3-inch slices 8 cinnamon sticks 3 tablespoons sugar* 7 whole cloves Juice of 1 large orange Juice of 1 medium lemon Optional topping: 2 Tbsp lemon and orange zest (total) In a large saucepan over medium heat, combine 4 cups of water with the cinnamon, sugar, cloves, and orange and lemon juices. Bring to a boil, stirring until sugar dissolves. Reduce the heat to low and carefully add the pumpkin in layers. Cover and simmer about 2 hours—pulp should be soft and look glazed. Serve cold or warm with the sauce spooned over the pumpkin and the zest sprinkled on top. *Any sugar substitute, including pineapple juice, will work. Download current and back issues of Whole Life Times at www.wholelifemagazine.com Adapted from Signs of the Tines: The Ultimate Astrological Cookbook, by trained astrologer Joan Porte, available at Amazon, Barnes & Noble and www.signsofthetines.com. october /november 2013 WLT-Oct-Nov-9-28.indd 19 19 9/30/13 11:19 AM

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