Cooking Water, the primordial womb of life
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
Creation mythologies from around the world bring us pictures of the primeval water, the primordial womb of life, from which all emerged. The Great Mother of All, the cosmic warmth and light, manifested in the flowing, ever moving unformed abyss of water. From this life-permeated water arose all existence. Worldwide cultures recognized water to be imbued with life and the carrier of the living creative life forces.
Up until the beginning of our technical age people perceived in wonder living nature beings or water nymphs in every spring and river, lake and well. Every body of water was infused with life unique to its environment.
Similar living pictures well up within me as I fill my soup pot with water from the kitchen faucet. In my imagination I see the water coming from a dark, underground cave enclosed by majestic rocks, overflowing with fresh, crystal clear water. Like liquid gold held in the hands of the goddesses, this precious water flows right into my pot. How wonderful it tastes, so cool and refreshing.
Some people choose to use bottled water for cooking instead of city water or filtered water. Bottled water may be clean and contain only the natural elements that it had when it left the ground. However when water is confined it remains still, there is no movement and little life. Such water looses its life force and vitality.
Modern spiritual scientists have invented a way to recharge water with life forces through rhythmical movements using flow forms. By running water through these flow forms it is refreshed and becomes vibrant and full of life again. I have not yet cooked with water that has been revived through flow forms, but I can imagine in the future it may be a possible way to revitalize the bottled water so popular today.
No matter where our water comes from, whether it arrives from an underground well, a spring, bottle or city plant, it is precious, life-giving water with individual character receptive to divine forces. Water is the foundation of all life.
Pasta Rolls with Creamy Parsley
The pasta rolls are made the same way as the rice rolls. Instead of udon, use spaghetti, buckwheat noodles or fettuccini. The filling chosen for the pasta rolls is a paste; otherwise the rolls will fall apart. Tahini, also called sesame butter, is made of freshly ground sesame seeds. Vegetable or herbs can be added to the paste if desired. Umeboshi plums are fermented medicinal Japanese green plums.
3-4 quarts of water
1 package whole wheat or rice udon
4 tablespoons tahini
1 1/2 tablespoons umeboshi plum paste
1 teaspoon finely minced ginger
1/4 of a cup finely cut parsley
3-4 sheets of toasted nori
1 bamboo mat
Edible flowers for garnish
Boil the water, add udon and simmer for 8 minutes. Drain noodles. Do not rinse them.
Make a filling by blending tahini, umeboshi plum paste, ginger and parsley.
Assemble, cut and serve pasta rolls in the same way as the cucumber rice rolls. Garnish with fresh edible flowers.
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
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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.
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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.
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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.”