The Water of Life
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
200 pages, softbound - $22.95
A heart-centered, warmth-filled guide to the nurturing art of cooking.
When we sit beside a flowing stream watching the moving water we have with certainty a feeling of the liveliness and transitory nature of the solid and earthly. 
Water is so different than the firmness of the unyielding ground. It is unformed, open, flexible and perceptible to everything in its surrounding. First we notice the cold water bursting forth from every crack of the hillside. It seems like water always wishes to travel and change. It never wants to be still. It constantly seeks to sink low or rise up high as steam.
Around the watercress and other plants that grow at the mouth of the stream we become aware of small waves on the surface that are ‘staying the same’. Underneath the surface the water is moving and never the same, but on the surface the waves look like they are at rest. In amazement we realize that water creates patterns. Whenever it is in movement it has a natural capacity to create beautiful rhythmical flow patterns. It makes us wonder who and what creates these incredibly beautiful patterns. What interplay between what forces is taking place?
Water is the basis of all life-sustaining processes. Water makes life possible! How fascinating it is to observe the first new onion shoots in spring being lifted into the warm air from the moist, saturated, soft earth. We notice that these first young plants actually look fluid themselves. Have the same forces we discovered in the moving stream entered into these budding stages of new growth?
It looks like the creative life forces actually penetrate our material world through water and that water itself is the mediator of the invisible, spiritual world. We come to realize that form comes about through movement of fluids – fluids penetrated by creative life forces. Form is slowed down movement! Our sprouting onion is a glimpse of movement in time!
The sphere of our planet is enveloped in and saturated with water. Water circulates as the heart-blood of the earth. It penetrates every living organism. Water lives. It flows down to lake and ocean, rises and travels in the air, gathers as clouds, falls to the ground as rain or snow before it hurries down into the streams and the rivers back again to the lakes and oceans.
The fields and gardens are part of this great circulation. When we look at our sprouting onion in the wet, saturated, warm spring soil we notice that it is also enveloped in water. The water contained in the mists around the plant and in the earth surrounding the roots steps selflessly into the growing onion sprout. Here it unifies with the cosmic and earthly forces where it pulsates ever so gently with the rhythms of the moon, earth and cosmos.
When it is time to cook the onion, the water or juice of the onion meets the water in the soup pot. There the liquids becomes the midwife in birthing new tastes and textures as well as enriching and enhancing unique qualities in the meal. After ingesting the soup, the liquids once more serve as mediator, this time within the human being. Here it makes chemical interactions possible and pulsates rhythmically and harmoniously with the phenomenal individual processes of digestion and creation.
Arame Sea Vegetables with Orange Rind
Arame is a broad leaf sea vegetable. The store-bought variety has been pre-cooked, shredded thin, and dried. It brings a wonderful dark centering color to the meal that makes all the other dishes shine brighter. The method used to cook the arame is water sautéing, without oil, combined with the long time slow-cooking technique.
1 cup dry arame packaged tightly
2 cups water
1 onion cut in crescent moons
1 tablespoon tamari soy sauce
1 tablespoon maple syrup
1 orange, plus 1 extra slice for garnish
Soak arame in water for 10 - 20 minutes.
Heat a saucepan and sauté the onions in 1 tablespoon water.
Lift the arame out of the water with your hands and transfer on top of the onions. Any dirt will settle to the bottom. Pour the soaking water over the arame, discarding the last 4-5 tablespoons.
Bring arame and onions to a boil, and simmer covered until tender - about 20 minutes.
Drain the remaining liquid off. Season the arame with tamari and maple syrup.
Grate the orange rind and press the juice out of the orange. Add both to the arame and serve.
Excerpt from Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
Cooking for the Love of the World:
Awakening our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
A heart-centered, warmth-filled guide to the nurturing art of cooking.
200 pages, softbound
Price: $22.95
"Cooking delicious nourishing meals - with heart and soul - is easy, fast, and fun with this great guide. Everything you need to know is right here - along with exercises and experiences that will help you love cooking, love yourself,
and love the earth."
-Susun S. Weed, Author, Healing Wise
Order Cooking For the Love of the World in our Bookshop
Sacred and Herbal Healing Beers:
The Secrets of Ancient Fermentation
by Stephen Harrod Buhner
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
Paperback: 450 pages
Price: $19.95
"Filled with nourishment for the soul, body, and mind, this book is a unique view of the intersection between herbal medicine and fermentation. It will delight anyone interests in herbs, honey, brewing and folktales. Great Book!"
-- Susun S. Weed
Order Sacred and Herbal Healing Beers in our Bookshop
LOVE LETTERS
Hello Susun,
My name is Rosemary and I live in the bush in Western Australia. I study Natural med and also Aboriginal med. I learn from the elders, some of who speak the ancient language.
I am very interested to receive your newsletter. I am also quite keen to come to meet you one day. It is good to see how far we all span and thrive across mother earth.
Anyway thank you for your site.
I hope that we may have further contact.
Warm regards,
Rose
read more...
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Susun Weed's books: |
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Wise Woman Herbal for the Childbearing Year
Author: Susun S. Weed. Simple, safe remedies for pregnancy, childbirth, lactation, and newborns. Includes herbs for fertility and birth control. Foreword by Jeannine Parvati Baker. 196 pages, index, illustrations.
Retails for $14.95
Order at: www.wisewomanbookshop.com
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Healing Wise
Author: Susun S. Weed. Superb herbal in the feminine-intuitive mode. Complete instructions for using common plants for food, beauty, medicine, and longevity. Introduction by Jean Houston. 312 pages, index, illustrations. Retails for $21.95
Order at: www.wisewomanbookshop.com |
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NEW Menopausal Years the Wise Woman Way
Author: Susun S. Weed. The best book on menopause is now better. Completely revised with 100 new pages. All the remedies women know and trust plus hundreds of new ones. New sections on thyroid health, fibromyalgia, hairy problems, male menopause, and herbs for women taking hormones. Recommended by Susan Love MD and Christiane Northrup MD. Introduction by Juliette de Bairacli Levy. 304 pages, index, illustrations. Retails for $19.95
Order at: www.wisewomanbookshop.com
For excerpts visit: www.menopause-metamorphosis.com
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Breast Cancer? Breast Health!
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Down There: Sexual and Reproductive Health the Wise Woman Way
Publication date: June 21, 2011
Author: Susun S. Weed
Simple, successful, strategies cover the entire range of options -- from mainstream to radical -- to help you choose the best, and the safest, ways to optimize sexual and reproductive health.
Foreword: Aviva Romm, MD, midwife, 484 pages, Index, illustrations. Retails for $29.95
Order at: www.wisewomanbookshop.com
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