A Gift for Nature
Excerpt from: Cooking for the Love of the World
Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
mentor at Wise Woman School
One way I have enlivened my relationship to the seasonal festivals and the processes in nature has been to spray my land and garden with biodynamic preparations. 
Biodynamic preparations are made of substances from the farm, prepared in harmony with the seasonal rhythms and the natural processes of the earth and cosmos. I think of them as homeopathic remedies for the garden or the land. Some preparations I make myself and other preparations I get from our local biodynamic group of farmers. Only a very small amount is used in gallons of clear, fresh rainwater. The preparations are stirred for 20 minutes to one hour before they are sprayed on the land, some in the evening and some in the morning.
At each of the main four seasonal festivals, celebrated around the solstices and equinoxes, I gather a variety of appropriate preparations and mix them with water. I sit in an inner mood of joy and gratitude while stirring the water rhythmically. If I do not have the right preparations, I sit and stir a gallon of rainwater for half an hour adding only the reverence and appreciation. I use my hand to make a vortex going in the direction of the sun (clockwise). Then I create chaos with my hand by stirring the opposite way, creating a vortex going the direction of the sun (counterclockwise). I continue stirring in this manner until it is ready to spray.
In one hand I carry this potent water in a small bucket. In the other hand I carry a little dust-brush. Then I dip a small dust-brush in the water and spray it every 20-30 steps on our land and garden. As I spray I attend to the gratitude in my heart. I walk around in this mood through the woods, garden and in the fields. This is my gift to the earth!
Explore
Fill a big bucket halfway with rainwater. Use your hand to create vortexes first one way then other. Feel gratitude for the source of life as you stir. Then walk around, in your garden or in your neighborhood, spreading the water potentized with these thoughts and feelings.
Young Summer Greens with Mustard Dressing
In early summer a wide variety of new leafy greens are available. Use young kale, Chinese cabbage, bok choy, collards, turnip, and beet greens. Stems are tender at this time of year, so leave them on the greens.
1/2 pound of different small greens cleaned
2 quarts water
Bring two quarts water to a boil.
Immerge the whole green leaves in boiling water and blanch for 2-4 minutes.
Drain and cool the greens. Cut them first in halves along the stem, then in fine diagonals. Pour the dressing over the greens right before serving.
Mustard Dressing
8 tablespoons extra virgin olive oil
3 tablespoons rice or balsamic vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon fresh oregano minced
1/4 teaspoon fresh rosemary cut very fine
Whisk all ingredients for the dressing together in a bowl.
Excerpt from:
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.
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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.”
