Sensing Food as Concentrated Spirit Light

Monday, June 22, 2020 3:37 PM | Wise Woman (Administrator)
Sensing Food as Concentrated Spirit Light

by Anne-Marie Fryer Wiboltt

Many indigenous cultures all over the world recognize that the whole natural world, with all its delicate life processes, is an expression of the soul spiritual world. It is not an 'excretion' by a god or spiritual beings far away. The natural world is the spiritual world!

The indigenous people understood that the world of nature is manifested by beings in nature, some of which are referred to as elemental beings. The presence of these living beings are sensed within every shimmering star and constellation, every moving cloud, roaring thunder and the growth and decay of all living phenomenon. This living relationship between the people and nature beings was expressed through the rich cultural rituals, stories, songs and many other art forms. 

The heart is the organ of sensing Earth as an expression of the soul spiritual world. By placing our attention within the heart the immediate presence of holy wholeness of Earth can be felt directly. We sense an unmistakable intimacy and beauty. We are uniting our soul spirit being with spiritual Earth presence.

Observe the natural world from within this heart presence. Sense that everything solid or condensed with finite shape is formed by nature beings -known by various names, most commonly gnomes. Minerals, pinches of salt, roots, ice cubes and the bark of trees are in the hardened nature of earth substance. These solids have definite independent forms and are influenced strongly by the earth forces we have come to know as gravity. They are the most rigid manifestations of life.

Sense how liquids are influenced more by cosmic forces than the solids. We have all observed how water runs low but as vapor and mist is lifted up high. The downward flowing rivers as well as the upward running saps of leaves and trees are in the liquid state of water. Fluids lie between the solids and the gases. They have no form; the vessels in which they are contained, give them shape. Within liquids many chemical interactions and transformations take place. Water nymphs or undines are believed to dwell in lakes and flowing river.

Sylphs, the beings inhabiting air, move within all gasses and everything expanding upward and outward in all directions. Gases are completely emancipated from the condensing earthly forces and totally opposite solids.  They are without form and imbued with light, active cosmic forces. The ascending steam and smoke, the bubbles in rising dough and the delicate scents of apple blossoms are lifted by these beings of air.

Warmth has an even finer substantiality than air. It belongs to the activity of the fire sprites. This ethereal nature of warmth is so delicate and subtle that it is on both sides of the threshold of the visible and invisible world.

The dynamic interaction of solidity and ethereal warmth, exists everywhere in nature. Observe, for example, how the elemental beings work together in the creation of a kohlrabi. Experience the firmness of the grounding life sustaining root so connected to the earthly forces. The leaves of the kohlrabi feel much less solid than the root. They are saturated with water. The white and purple flowers that appear later in the season are even less earthy and more insubstantial and delicate than the leaves. They are of the sweet scented, light-permeated air nearly dissipating into the cosmic warmth.

In this spectacular -and immediately sensed -imagination, our food is concentrated warmth or pure spirit light.

Pressed Kohlrabi Celery Salad with Walnuts

A pressed salad is refreshing anytime of the year. It lightens up the meal. The pressure and salt ‘cooks’ the food without heat, and makes the vegetables more digestible and delicious. Any firm vegetables can be used in this recipe. Soaking the nuts makes them also more digestible and gives them a fresh flavor.

1/2 cup walnuts
1/2 tablespoon sea salt
1 large sweet firm kohlrabi cut in thin slices
2 stalks celery cut in thin diagonals
4 slices of orange

Soak the nuts for 4-8 hours, drain and mince.

Mix salt with kohlrabi and celery. Place the mixture under pressure. Use a pickle press or two bowls, a smaller bowl inside a larger one. Place the vegetables between the bowls. Lay a heavy weight in the smaller bowl. Let it sit for 20 minutes to 2 hours.

Drain off the liquid that has been drawn out of the vegetables by the salt.

Add nuts to vegetables and mix well. Serve a few tablespoons per person on a slice of orange.

Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.

This Four week 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.

Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


In this Four week course you will 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 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 your 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 your budget.

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

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