by Anne-Marie Fryer Wiboltt
Inner radiance or light is an achievement; it is nothing that just happens. It begins with experiencing the feeling of gratitude and wonder of life. It begins with a real intimate relationship with nature and the bounty of food with which she graces us.
The food we eat is created within her rhythms. These rhythms – the cycle of the day, the year and the hemispheric seasonal changes of the earth – belong to the life processes of the earth as well as to the spirit of the earth because the spirit of the earth lives and creates within these life processes. In my imagination the spirit of the earth is the spirit of Love.
The Age of Technology can become an age where we live our lives without rhythms. A life without rhythm is a life without Life. It is essential that we create a new and fresh relationship with the world and that can happen through the art of cooking. The living art of cooking awakens wonder for the abundance of nature in her beauty and polarities. It shows that the food we eat is created by active life forces imbued with special qualities and has different properties we consciously can make use of in our daily and medicinal cooking. We learn to continue nature’s creative processes in our own kitchen and to create artistically, well-balanced meals in harmony with each season. We are guided to the understanding that every selection of food, every cutting style and every cooking method have a different qualitative effect on our whole being, including how we feel and think. But this living art of cooking is more than an enjoyable, health-giving, creative activity.
The living art of cooking reaches toward the sacred within nature. It leads us on a path of wonder, gratitude and reverence. How do we, for example, create a meal in balance with the morning mood? Morning resembles spring time where the world seems to awaken and stir with new life. We feel the upward drawing forces of levity. In the eastern sky, the first light presses night away ever so gently. It is as if the goddess of dawn, in colors of magenta, is heralding the birthing of the sun. The dark, almost black horizon softens as the goddess draws after her a golden veil. What a magnificent moment when the first speck of light shows. As the earth awakens, lifting and breathing out it life forces we too experience, with certainty, the flow of creativity.
At mid-day the sun reaches its highest peak. Gazing down from on high the sun creates fewer and shorter shadows and less dramatic colors. Everything is bathed in bright light. Towards evening the earth draws in again. As the golden sun descends it changes into its red garments. The horizon darkens; soon nature and most of its creations will be resting. Dewdrops condense, and birds settle in the trees singing their last songs to the evening. We feel the pull of gravity, the downward moving forces, as we prepare to go to bed. We reflect on our day and harvest the experiences we gained. The stars make their appearance and rekindle awe of the magnificent universe that we are.
Creating beautiful, nourishing meals that resonate with the wisdom and harmony in nature is like living our lives as an open unfolding work of art. This art of cooking is the answer to the materialistic threats of our time and restores dignity of life.
Spicy Kidney Beans
This spicy hot bean dish brings body heat to the surface. Substitute some of the spices with turmeric, ginger and black pepper.
1 cup kidney beans, cleaned, rinsed and soaked 8 hours
3 cups cold water
3-inch piece of kombu sea vegetable
4 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon crushed red chili pepper or a pinch of cayenne.
1 onion, diced small
1/2 stalk celery diced small
2 tablespoons tamari soy sauce
2 tablespoons fine cut parsley for garnish
Drain beans and discard soaking water. Place the beans in a pot or pressure cooker. Add water. Bring to a rapid boil and skim off any foam that arises. Add kombu, place the lid on the pot or pressure cooker. If boiling the beans, let them simmer until completely soft. This may take 3-4 hours. Add water whenever necessary. Otherwise, pressure-cook beans for one hour over very low heat. Turn off heat and let pressure come down slowly, on its own.
Meanwhile, heat a big skillet. Add oil, and sauté spices and herbs quickly, then, add onions, and sauté for 2 minutes. Place lid on skillet and simmer for 20 seconds. Add celery and sauté a few minutes, before adding beans and enough cooking liquid for the bean dish to be saucy. Let it all simmer for 10 minutes.
Season the beans with tamari soy sauce and sea salt. Garnish. Serve as part of a hearty winter breakfast.
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.
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