Cooking Water, The primordial Womb of Life
by Anne-Marie Fryer Wiboltt
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.
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.
Study with Anne-Marie at the Wise Woman School! ~ Learn More ~
Culturing from the Heart: The Many Health Benefits of Fermented and Cultured Food
Cooking for the Love of Children: Explore the Nutritious Needs for Your Growing Child