Sometimes I am simply guided to start cooking, and the intention of the recipe then comes through as I am in the act of cooking.
Sometimes I am shown what it is I am meant to cook, and I research recipes for a general idea of how to make the dish - and then the shamanic healing version of the recipe comes through as I initiate the process of cooking.
Such was the case today as I began my adventure into the realm of "Wisdom Vichyssoise"!
For the last few days I have been delving into the world of potatoes. Yesterday I made the supreme comfort food - mashed potatoes and (vegetarian) gravy. Mmm!!!
Today all I could think of was vichyssoise.
I did not know why I was meant to make vichyssoise. I simply knew it had to be done.
So! I researched several different recipes for vichyssoise and vegan vichyssoise. Once I had a general sense of proportions and different ingredient selections, I ventured into the kitchen and allowed what needed to happen to simply flow.
I intuitively gathered my ingredients, and as I began to saute the leeks and garlic, I knew it was time to ask the question:
What is the shamanic intention behind this particular recipe?
This is the message I received:
This recipe is for opening the heart and gaining access to the wisdom that resides there.
As the message came through, I stood with my back straight and arms opened out to my sides. I could feel a strength pulsating through my body, and I knew it was time to proceed with the cooking, the pureeing, the chilling (what a lot of patience this recipe calls for! :) and - at long last - the glorious eating!
Here is the recipe for Wisdom Vichyssoise! This soup is vegan.
WISDOM VICHYSSOISE
Cold potato soup, warm heart, I always say! At least, I do now....:)
4 large russet potatoes, chopped (You can peel them. I like leaving the skins.)
1 large leek, chopped
4 green onions (green for the heart chakra), chopped
1 clove garlic, chopped
3 tablespoons coconut oil for sauteing
1/2 teaspoon dried thyme
A few shakes of powdered sage (for wisdom)
5 fennel seeds
1 cup vegetable broth
1 cup soy milk
2 cups water
sea salt to taste
black pepper to taste
Directions:
In a large soup pot, warm the coconut oil. Add and saute the garlic, leeks and 3 of the chopped green onions. Retain one green onion for garnish.
When the veggies are soft, add the liquid and the potatoes, along with a bit of sea salt for cooking. Add the thyme, sage and fennel.
Bring to a boil, then simmer for 45 minutes to 1 hour, stirring often. Make sure the potatoes are very soft.
Take off of heat and allow to cool for a bit, around 15 minutes.
Puree the soup in small batches, using a blender or food processor. I use my food processor and I love it! I have also read of some people using hand-held blenders - I am sure this is also fine.
Place the blended batches into a large bowl or pot. Add sea salt and black pepper to taste. Add a little extra liquid if necessary, and blend the pureed soup with a spoon before chilling.
Chill for at least an hour, probably more. Depends on how cold you want it. I couldn't wait too long to eat it! I enjoy instant gratification when it comes to healing foods! :)
Ladle the soup into your favorite bowl, garnish with chopped green onion, and....
ENJOY!
Astra
I'd love to hear of your heart wisdom experiences with this shamanic food.
