The Astrological Cookbook

Here we are half way through the first month of 2015 and people are making healthy choices and decisions that will last throughout the whole year. Which implies that the food we eat may give us balance towards our inner well being, our minds and sometimes our spirit. Therefore making the old adage "You are what you eat", verifiably true.  

The Astrological Cookbook offers a culinary guide to celestial harmony for every sign of the zodiac. Many special recipes and specific spices associated with each sign reiterate the harmonious balance between food and body. According to the author many of those recipes have been passed down through the years and some created using age-old astrological principles. We know food nourishes our physical bodies however this cookbook suggests that our desire or need to be in harmony with the universe and with those around us, including ourselves, are through our culinary choices. 

To pick one recipe from this cookbook is hard considering that they are put together for each individual sign. That being said there are some universal recipes like Ham Casserole, Pork Tenderloin, Stuffed Red Peppers, Cauliflower au Gratin, Lima Bean Soup, Meat Loaf, Lamb Pot Roast, Stuffed Eggplants, Potato Soup and Risotto ai Funghi. That could please any astrological sign, consequently at the cookbooks defeat.  

I wanted to share the Summer Squash Casserole recipe and even though we are in our winter months here in E-town I am sure you can swap the summer squash for winter squash instead. Regardless the idea of summer squash gives us something to look forward to. 

Summer Squash Casserole

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2 summer squash

1 tablespoon butter or margarine

4 tablespoons cream

2 tablespoon minced ham

dry roaster sunflower seeds or cashews

Peel the summer squash. Cut into small pieces and cook for 20 minutes in boiling salted water. Drain, mash and add the butter, cream and minced ham. Remove to utility dish. Sprinkle top with the dry roasted sunflower seeds or cashews. Bake at 350ºF until the top is brown. Serves 4. 

Since we are still in Capricorn I will include the recipe for Beet Soup.

Beet Soup
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1 can beets
1/2 cup water
1 cup chicken bouillon
2 cups milk
1/4 teaspoon salt
celery salt
whipped cream
finely minced parsley

Mince beets fine, reserving juice. Add water to the juice. Simmer the beets and liquid 10 minutes. Strain. Add the chicken bouillon, milk and salt. Dust with celery salt. Add whipped cream to the top of each serving. Sprinkle with minced parsley. Serves 4.

Enjoy! - JD