Cooking, an Essential Aspect of a Spiritual Path
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
When we connect ourselves with the rhythmical breathing of the divine light we express it through the art of cooking. Cooking, an everyday activity for everyone, articulate our spiritual connection to life more than anything. 
Through the living art of cooking we unite with the spiritual essence breathing within the seasons and the food it produces. In the kitchen we consciously balance and complement the natural breathing of the year and the seasonal foods though various cooking styles.
In the summer heat when the cosmic expansive forces are most active, we include cooling leafy salads with our meals and in the cold winter we create warming stews with many grounding earthy root vegetables. This is cooking and eating in harmony with the seasonal breathing. The art of cooking elevates the activity of cooking and gives us a feeling that what we do in the kitchen is an offering, a holy action done for the love of the world. This is an essential aspect of any spiritual path that anyone is invited to embark on.
In addition we can appreciate how natural wholesome foods support the clarity of mind and peaceful feelings that we want to create, especially around the festivals. At the time of the solstices and the equinoxes windows open wider to the spiritual world. I feel that the veil between the physical and the spiritual world is thinner.
I want to celebrate these moments and not weigh myself down or set myself on an emotional roller coaster by indulging in fatty, rich meals accompanied by wine and overly sweet deserts. These are sacred times when I share my intentions, gratitude, questions and experiences and listen in a deeper way to the great secrets of life and divine guidance.
Colorful Brine Pickles Salad with Vinaigrette
These pickles are wonderful and easy to make throughout the year. It is a little tricky to ferment in the summer when room temperature is higher than the preferred 72 degrees. Either place pickles in a cool place, for example in the basement, or use umeboshi plums instead of salt, as in this recipe. Umeboshi plums are fermented Japanese medicinal green plums. 1/4 cup of whey may be added to the water as a starter for the fermentation process.
3 cups broccoli florets, carrots rounds or flowers, cauliflower florets,
1 cups red onion cut into crescent moons
2 cloves garlic, sliced
1 tablespoon dill seeds
3/4 quart of water, boiled and cooled
1 umeboshi plum or 1 tablespoon sea salt
1 big head of lettuce, washed and cut in diagonal
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
Sea salt and pepper to taste
Place the vegetables, garlic dill seeds in a quart glass jar.
Purée the umeboshi plum or dilute the salt in a little water, and add to the jar. Fill the jar with water. Cover jar with a tight fitting lid.
Let the jar sit in a dark room, preferably less than 72 degrees, for 2-3 days. If pickling in cool weather 5-7 days might be needed. The vegetables will be firm, crisp, and have a delicious unique flavor.
Whisk the oil and vinegar together. Season the vinaigrette with salt and pepper. Serve a small assortment of brine pickles for each person on a bed of lettuce with the dressing.
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.
"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
Online Courses by ANNE-MARIE FRYER
Cooking for the Love of Children
taught by Mentor: Anne-Marie Fryer
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.
Learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy. During this four weeks course we will explore the nutritious needs for your growing child.
We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage our child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of an affordable budget.
Sign up for Cooking for the Love of Children
Culturing from the Heart
This course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.
Sign up for Culturing from the Heart
About the Mentor: My name is Anne-Marie. I am a Waldorf class and kindergarten teacher, biodynamic farmer, author, and nutritional counselor. I have taught nutritional cooking and counseled for 25 years in my homeland Denmark, Europe, and the United States. I am the author of “Cooking for the Love of the World, Awakening Our Relationship to Spirituality Through Cooking.”
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