bluebecoming asked:

Do you have experience with kitchen witchery? Do you have recommendations for books or blogs to follow? I've had disordered eating problems my whole life and I realized lately that my witchery could help me heal this area of my life. Love your blog!

I do but it’s not really a structured thing and is sort of hard to explain. A lot of it is based on my personal herbal and food correspondences mixed with DIY culture, being punk and vegan. I also do a lot with food colors and cooking with the seasons. It’s mostly for nourishment, but I’ve also worked with teas, brewing beer, making bread for holidays, and decorating a kitchen altar. We get a box of organic veggies delivered every two weeks and I do a sort of experiment sometimes where I pick a specific ingredient and search out recipes that are new and exciting. I treat food like and experiment, just like magic!

I would suggest maybe starting to read about correspondences with herbs and kinds of food. There are a lot of  those listings on line. I do have the Cunningham books Wicca in the Kitchen and Encyclopedia of Magical Herbs, that’s where I started. Any starting place is just that, a starting place. I also have a couple of magical cookbooks that focus on cooking with the seasons. (here’s a link to my witchy book collection. I’m working on putting them in categories)

I’m not sure how your disordered eating manifests so I don’t think I can get too specific and I’m also not a doctor. Maybe researching specific ingredients that interest you or specific plants or food that are native to your area. Read about this history or apples for example or how many ways mint can be used in food. I’m sorry if my strategies seem more mundane than magical but I believe our curiosity tells us something about ourselves and that the things we are seeking or things that we need or the understanding we are looking for will come from study, patience, and listening. 

When I was vegetarian I loved Paalungo paneer. It got even better when I went vegan and replaced the paneer with tofu.

Tofu is packed with proteins and phytoestrogen called isoflavones that support healthy bones. It is rich in calcium, manganese, copper, selenium, phosphorus, magnesium, iron and zinc. Tofu also contains tryptophan that helps increase sleep quality and duration. It has omega 3-fatty acids for brain function and omega 6-fatty acids for skin health.

Spinach is incredibly nourishing. It is an excellent source of vitamin K, A, C, E, B1, B2, B3, B5, B6 and folate. It is dense in magnesium, manganese, iron, copper, calcium, potassium, phosphorus, zinc and selenium. Spinach contains two carotenoids, lutein and zeaxanthin, which are important antioxidants for the eye.

Quick history lesson: Originating in ancient Persia, spinach made its way to China when the king of Nepal sent it as a gift to this country in the 7th century. 

Paalungo Tofu

Spinach Tofu

4 large bunches of Paalungo (Spinach)

1 block of firm tofu, diced into cubes

6 cloves of Lasun (garlic)

1 1/2 inch of Adhuwa (ginger)

3 whole Khursani (chilli)

1 large Golbeda (tomato)

2 tablespoons of oil of choice

1 teaspoon of Besar (turmeric) powder

1 teaspoon of Jeera (cumin) powder

1 teaspoon of Dhaniya (coriander) powder

1 Kagati (lemon), juiced



Place the spinach and water into a large wok until the spinach is submerged. Bring the mixture to boil then reduce the heat and simmer for 10 minutes, until the spinach is tender. Set aside to cool.

Combine the garlic, ginger, chilli and tomato into a blender. Add the spinach, a cup of spinach-water from the wok and blend into a puree.

Over medium heat, heat the oil in a wok. Add the tofu cubes and sprinkle the remaining spices on top. Let the spices become fully fragrant before adding the spinach puree. Bring to the boil, until the liquid is reduced to a thick consistency.

Drizzle with lemon juice and serve with a bowl of warm rice.