Full Storm Moon-10 March 10:38pm (EDT)
Spring Equinox/Ostara- 20 March 6:44am (EDT)
New Moon-26 March 12:06pm (EDT)

The promise of warmth and green is before us, our surroundings slowly shedding the winter and leaving it behind for another few turns of the wheel. I am torn this year between wanting to start cleansing my body of the heavier, richer foods and diving back into said foods! So this month a gentle cleansing. boost the immune system with lemon and honey; enjoy some heat of hot pepper sauce-a tantalizing tease of Summer yet to come and honor the deepest darkest part of winter with some chocolate. Welcome Spring!

Note: I’d like to express my thanks to this column’s readers; this month’s column marks the one year mark for me here at The Pagan Activist. Thank you for reading; I have enjoyed the emails from those of you who were clever enough to find my email here under ‘Contact The Pagan Activist’, making new friends in the process. Many thanks as well to my friends spread far and wide in the pagan community both locally and globally. Wishing you all the blessings of the season. Be well.

Winter Lemon and Honey Tea

4 lemon slices
8 whole cloves
4 cinnamon sticks-2 inches long
4 tablespoons honey
1 quart of hot tea, your choice of tea

Stud each lemon slice with two cloves and place in the mug with a cinnamon stick. Stir the honey into the hot tea and pour into the mugs.

Makes 4 servings.

SOURCE unknown

Cardamom Lemon Muffins

2 1/2 cups oat bran, uncooked
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon ground cardamom
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 cups unsweetened applesauce
1/2 cup canola oil
1/2 cup honey
2 large eggs
1/4 teaspoon almond extract
Grated rind of 1 lemon

Preheat oven to 400*. Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, eggs, almond extract and lemon peel. Mix well. Stir dry ingredients into wet ingredients. Mix well, but do not over mix. Fill prepared muffin cups almost full. Place in oven and reduce heat to 375*. Bake 18 to 20 minutes, or until golden brown. Serve warm or at room temperature.

Buffalo Deviled Eggs

12 eggs
1/2 cup blue cheese, crumbled
1/4 cup fat free sour cream
1 tablespoon parsley, minced
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery salt
2 ribs celery, finely diced

Hard cook eggs. Cool, remove eggshell, then cut in half to make 24 egg halves.

Mash the yolks with the blue cheese and mix well with remaining ingredients, except the celery. Spoon or pipe yolk mixture into the egg white halves. Garnish with diced celery.

Sunny Citrus Chicken

2 tablespoons butter
4 boned and skinned chicken breast halves
1/2 cup chicken stock
1/4 cup honey
1/4 cup frozen orange juice concentrate — thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon curry powder
salt and pepper
garnish: optional orange slices toasted almonds

In skillet, melt butter; brown chicken lightly on both sides; remove and set aside.

Mix together chicken stock, honey, orange juice concentrate and lemon juice; blend in cornstarch and curry powder. Pour into skillet; bring to boil, stirring as it thickens; season with salt and pepper to taste.

Return chicken to skillet; simmer until cooked through, about 5 minutes (do not overcook). Arrange chicken on platter; spoon sauce over. Garnish: If desired, garnish with halves orange slices and sprinkle with toasted almonds.

4 servings

SOURCE: Canadian Living “Rush Hour Cooking”

Chocolate Orange Supreme Cheesecake

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Butter, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Chocolate Chips, melted
2 tb Orange Flavored Liqueur
1/2 ts Grated Orange Peel

Combine crumbs, cinnamon and butter; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pour into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

SOURCE: unknown

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By Stephanie Lowell-Libby ©Copyright 2009