Category: Pagan

The Harvest Lughnasadh

by Tara Sutphen, posted in feast, metaphysical, Moon, Pagan, sorce the moon, Tara Sutphen

Lughnasadh

By Tara Sutphen

Lughnasadh is the harvest and reaping great rewards, it is also a day of feasting. Lugh, is the Celtic God of Light and this Pagan Sabbat is the midpoint between the Summer Solstice and the Autumn Equinox. Some bake a figure of the “corn god” in bread, and then symbolically sacrifice and eat it. The tradition of eating and sharing the first fruits, vegetables and grains of the season started with Lughnasadh in Ireland. In England, it became the medieval festival known as Lammas day. In keeping with the Lughnasadh tradition, the first grains were offered to the gods, the form of a baked loaf of bread. The loaf was blessed and cut into four pieces, with one piece placed in each corner of the home for good luck.  

The non-sporting competitions in festivals were singing, dancing, poetry-reading and storytelling. Trial marriages were performed, couples would join hands through a hole in a slab of wood. The experimental marriage would last one year and a day, after which it was annulled without question.

Celtic festivals like Lughnasadh was an opportune time to make political, social and economic deals. All weapons and rivalry’s were laid down so the neighbors could get to know one another. Chieftains held important meetings, farmers would make trade agreements about crops or cattle for the coming season. 

A common tradition of Celtic festivals were to visit holy wells. People would give offerings to the wells and decorate them with flowers and garlands, they could leave coins or clooties (cloth). They would walk around the well in a sun-wise direction praying to the Gods.

Recipes

Farm Fresh Quiche

Ingredients

  • 1/4 cup olive oil
  • 1 bunch broccoli, cut into florets
  • 1 small onion, finely chopped
  • 3 cups chopped fresh mustard greens or spinach
  • 3 garlic cloves, minced
  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded smoked cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese, divided

Directions

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
    Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
    broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
    Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

Wild Rice Chicken Casserole

Ingredients

  • 1 small onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup half-and-half cream
  • 4 cups cubed cooked chicken
  • 4 cups cooked wild rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 tablespoon minced fresh parsley
  • 1/3 cup slivered almonds

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
    Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

White Spaghetti Casserole 

Ingredients

  • 4 ounces spaghetti, broken into 2-inch pieces
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 can (2.8 ounces) french-fried onions, divided

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Pasta Pizza Skillet Casserole

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can (15 ounces) pizza sauce
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon Italian seasoning

Directions

  • Preheat oven to 400°. Cook pasta according to package directions; drain.
    In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes.
    Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

Layered Fruit Salad

Ingredients

  • 1/2 teaspoon grated orange zest
  • 2/3 cup orange juice
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 1/3 cup packed light brown sugar
  • 1 cinnamon stick
  • FRUIT SALAD:
  • 2 cups cubed fresh pineapple
  • 2 cups sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 3 medium bananas, sliced
  • 2 medium oranges, peeled and sectioned
  • 1 medium red grapefruit, peeled and sectioned
  • 1 cup seedless red grapes

Directions

  • Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
    Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Berry Pie

Ingredients:

5 cups fresh blueberries

1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts

1 cup sugar

½ cup all-purpose flour

1/8 teaspoon salt

½ teaspoon ground cinnamon

2 tablespoons butter or margarine

1 large egg, lightly beaten

1 teaspoon sugar

Method:

Sprinkle berries with lemon juice; set aside.

Fit half of pastry in a 9-inch pie plate according to package directions.

Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.

Pour into pastry shell, and dot with butter.

Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

Place pastry over filling; seal and crimp edges.

Cut slits in top of crust to allow steam to escape.

Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar

Bake at 400° for 35 minutes or until golden.

Cover edges with aluminum foil to prevent over browning, if necessary.

Serve with vanilla ice cream, if desired.

Lughnasadh or Lammas is a harvest festival. In other languages:

Irish – Lá Lúnasa 

Welsh – Gwyl Awst (August Feast)

English – Apple Day  (drinking Apple juice, Apple cider, or Mead

Lughnasadh Harvest Spell

sit down in the middle of a circle of candles (tealight)

Cup your hands ready to receive

Repeat Aloud:

Thank you Mother Earth and our Amazing Land  

Thank you for the seeds creating the food

Thank the nourishment feeding everyone we love, Thank the Farmer for tending the crops

Thank the handlers to get the crops to market, Thank you for the market representatves

Thank you Food Preparers, Thankful for Food. Let us Pray. So Much to Be Thankful For

The Sustenence, the Healing, The nourishing and the nurturing. Blessed Be

pastedGraphic.png

Summer Solstice

by Tara Sutphen, posted in metaphysical, metaphysics, Pagan, spiritual, summer, summer solstice, Tara Sutphen
Summer Solstice, Midsummer, Litha
By Tara Sutphen

21st June
“In the world’s audience hall, the simple blade of grass sits on the same carpet with the sunbeams, and the stars of midnight” – Rabindranath Tagore (Indian Poet, Playwright and Essayist, Won the Nobel Prize for Literature in 1913, 1861-1941)

Summer Solstice marks the end of the waxing year. And the rays of the sun directly strike one of the two tropical latitude lines. June 21 marks the beginning of summer in the northern hemisphere, as winter begins in the southern hemisphere. On this day, the earth’s “circle of luminescence” will be from the Arctic Circle to the Antarctic Circle. The equator receives twelve hours of daylight, as there will be 24 hours of daylight at the North Pole and 24 hours of darkness at the South Pole.

All over the world people honor this day as an important reminder of the apex of light and to cast away evil and their problems. Northern Hemisphere inhabitants use June 21 as the day of celebration, but the splendor of light lasts from new moon to full moon.

Worshipping the Sun’s great power, all cultures celebrate in some way. Celts and Slavs dance around bonfires while Chinese marked the day honoring Li, the Goddess of Light. The celebrants of modern and ancient ceremonies tune in that life comes from the sun. It is life giving and life supporting. We’ve recently had the good fortune to have electricity, greenhouses, and shipment suppliers. How will you celebrate? We all may not get a chance to dance around the bonfire but it’s a time to bask in the light, sit in the sun, cast our worries away and awaken to our lives.

Recipes:
Summer Pasta Salad
2 cucumbers chopped
2 big tomatoes chopped
1/2 red onion chopped
5 tbsp lime juice
4 tbsp cilantro (coriander)
2+ tbsp honey
salt/pepper
2 cups shell macaroni (optional: gluten free)
Directions
Cook pasta, drain.
Combine lime juice, cilantro, honey, salt & pepper in small bowl.
In a large bowl, combine pasta vegetables. Toss gently in lime dressing.

Dill Pickle Pasta Salad
1 (16 oz) pkg large shell pasta (optional: gluten free), ½ c. dill pickle juice plus 4 tbsp. pickle juice (divided), 2/3 c. mayonnaise (optional: veganaise), 1/3 c. sour cream (optional: plain yogurt), Salt & Pepper to taste, ¾ c. sliced or diced dill pickles, ¼ c. onion, 2 tbsp. minced fresh or dry dill spice, (optional: 2/3 c. diced or grated cheddar or almond cheese)
Directions: Cook pasta to pkg specifications. Rinse & drain cold water, add ½ c dill pickle juice, set aside, In another bowl, add 4 tbsp dill pickle juice , mayo, sour cream, salt & pepper (optional: dash of cayenne), Drain off excess pickle juice from pasta and mix with dressing, chill one hour and serve.

Spinach-Strawberry Salad
Yield: 4 to 6 servings 1/2 cup white sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1-1/2 teaspoons minced onion 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar 1 bag (10 ounces) fresh spinach 1 pint strawberries, sliced thin In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water.
Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.

Bonnie Brae Strawberry Pie
A mixture of cooked and fresh berries helped make this pie a family favorite.
1 quart strawberries or 1 large package frozen strawberries, thawed and drained 3/4 cup water 4 tablespoons cornstarch 1 cup sugar 1/4 cup water 1 tablespoon lemon juice 1 cup sliced berries, fresh or frozen, thawed and drained whipped cream whole berries for garnish Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don’t cook them.) Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until clear. Add lemon juice; immediately remove from heat and let cool. Place sliced berries in cooked pie shell. To assemble pie, pour cooked mixture over berries, top with whipped cream, and garnish with whole berries.

Old-Fashioned Buttermilk Wedding Cake
Yield: Makes 12 to 16 servings.
1 cup (2 sticks) butter or margarine, softened 3 cups sugar 4 cups cake flour 1 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 2 cups buttermilk 1 teaspoon vanilla extract 1/2 teaspoon butter flavoring 1/2 teaspoon almond extract 6 egg whites Preheat over to 350° F. Grease and flour three 9-inch round cake pans. In a large mixing bowl, cream the butter and sugar until fluffy. Add flour, baking soda, baking powder, and salt. Pour in buttermilk and begin mixing slowly. Continue to mix until well blended. Add flavorings and stir. In another bowl, beat egg whites until stiff. Fold the egg whites into the cake batter. Divide the batter evenly among the prepared pans. Bake for 20 minutes at 350° F, then lower heat to 300°F and bake for about 25 minutes longer, until a toothpick inserted near the center comes out clean. Remove cakes from oven and cool on racks. After 10 minutes, remove from pans and continue cooling on racks.
Cream Cheese Frosting 8 ounces cream cheese, softened 3 cups confectioners’ sugar 2 teaspoons vanilla extract No wedding needed to have this cake

Other food /drink ideas –
mint iced teas, dandelion salads, strawberry shortcakes, geranium leaf sorbet, berry pies
Ceremonies:

The Druids celebrated with “The Wedding of Heaven and Earth”.
Two people represent Mother Earth and the Sun King. Create a Bonfire, dancers adorned in garlands and flowers, and young men jumping through the tall flames. A time of cleansing and renewal. The participants playing Mother Earth and the Sun King go to each participant, and speak to each person as though planting seeds of growth, imparting words of love, wisdom, thankfulness and prosperity.

Candle or Bonfire Ritual
With a candle or your bonfire – Give blessings in the 4 directions. Cast a blessing for yourself, a blessing for the harvest, a blessing for your loved ones, and a blessing for the earth. (make this blessing 3-5 sentences long for each subject) A Call to Love
Single women are to sleep with 4 flowers under their pillow Flowers:
Flowers blooming in your area, also daisies, roses, lilyof the valley, calendulas, marigolds

Decorations:
daisy chains, lavender wreaths, rosemary garlands Head wreath
Circle base, thin gauge wire, or vines and tie or wire on flowers of your choice Symbols:
Fire to celebrate the power of the sun, Sun Wheels, Medicine Wheels, Stone Circles, Candle Circles, Mother Goddess, Ripening fruits, Sun Dials, Feathers, and Swords/Blades. Candles:
Green & Blue representing the earth White representing God light

www.lifeforceactivation.com
http://www.tarainsight.com

Halloween – Samhain

by Tara Sutphen, posted in feast, Pagan, sorce the moon, spiritual, Tara Sutphen

BY TARA SUTPHEN

Samhain, the Pagan Sabbat called Halloween. Samhain is the middle point between fall equinox and winter solstice, the nights are getting darker now. Rest and Rejuvenate, Dream and Create, Plan and Recharge. We are given an opportunity to take the high road and not the low road. We are asked to step into our personal power as gracefully as we can. There is a surge about relying on yourself, on your knowledge, skills and tool set. You are having an opportunity to clear unneeded responsibilities and old karma. 

Halloween, also referred to as All Hallows’ Eve, became a holiday observed on October 31. It initiates the season of Allhallowtide, which lasts for three days and concludes on “All Souls Day”. Halloween Celtic origins began as Samhain in ancient Britain and Ireland. It was considered the beginning of winter. 

During Samhain festival, people believed souls, who had died would return to visit those they left behind and their homes. People set bonfires to ward off evil spirits, and they sometimes wore masks and other disguises to avoid being recognized by the ghosts. Many different characters were associated with this day as witches, hobgoblins, fairies, and demons.

Halloween Games:

  • dance to scary music and freeze when the music turns off
  • Everyone tells a scary story
  • Pass it on Ghost Story
  • Scary movies (age appropriate)
  • Go see the “Rocky Horror Picture Show”
  • Divination – Samhain is the beginning of the pagan year; Fire or Water Scrying – Tarot cards – Crystal Ball  
  • Make masks and costumes (represents your alter ego for the next year)
  • Create spells
  • Gather in a circle and express a desire and expel a fear
  • Chant or make wishes around a candle
  • Carve pumpkins
  • Go trick or treating or have a party with friends

Samhain Recipes

Hallowed Cakes

1/2 cup vegetable oil
4 oz. unsweetened baking chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt
1 cup confectioner’s sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.

Preheat oven to 350° F. Roll about a Tbsp. of dough into a ball. Drop balls into confectioner’s sugar, and roll until coated. Place balls about 2″ apart on a greased baking sheet. Bake for 10-12 minutes.

Hot Apple Cider

1 1/2 gallons apple cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar

In large pot, combine cider, cinnamon sticks, orange and lemon slices. Add sugar to taste. Heat thoroughly. Serve hot.

Pumpkin Oatmeal Cookies

1 1/2 cup softened butter
1 cup brown sugar or 1/2 cup honey
2 eggs
1 tsp vanilla
1 cup pureed pumpkin
1 1/2 cups flour
1 1/2 cups oatmeal (grind rolled oats in a blender, but not into a flour)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Cream together butter and sugar (or honey). Beat in eggs. Mix in pumpkin and vanilla. In a separate bowl, mix together flour, oatmeal, salt, soda, and spices. Add to the pumpkin mixture. Stir in raisins and nuts. Drop by teaspoonful onto a baking sheet and bake at 375° for 12 minutes.

Pumpkin Bread

2/3 cup shortening
1 tsp. nutmeg
2 2/3 cups sugar
1 tsp. cinnamon
4 large eggs
2 tsp. baking soda
1 tsp. vanilla
1/2 tsp. baking powder
3 1/3 cups flour
2/3 cup water
1 can Pumpkin
1/2 tsp. salt

Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350° for 50-60 minutes. Optional – add dates and nuts 

www.tarainsight.com

Body Shame & Fitness

by Tara Sutphen, posted in Hypnotherapy, metaphysical, metaphysics, News, Pagan, Psychic, sorce the moon, Tara Sutphen

Transformation with Tara

Fridays 9am

Tara Sutphen CHT & Jason D McKean CHT will interview Kayla Van Egdom. She is a health coach, energy healer, author, and podcast hostess.

She is on a mission to help liberate women everywhere from food prison

and body shame.

Kayla’s struggle with weight and binge eating started when she was

seven years old. She spent two decades trying to fix her weight and

food issues by treating herself like a problem that needed to be

solved. She even became a personal trainer, thinking that would be the

solution.

The true solution was doing the deep inner work and choosing to use

her challenges with body image and emotional eating as a catalyst for

deep, personal transformation. She has worked with hundreds of clients

over the last seven years and has helped women heal their relationship

with food through her coaching and signature programs.

Come Join Us on FB LIVE “Tara Sutphen” Page 9am PsT/Noon EsT

#iHeartRadio#Spotify#tarasutphen#TVGuestpert#amazon#jasondmckean#applepodcasts#Kaylavanegdom#energyhealer

Full Harvest Moon

by Tara Sutphen, posted in Full Moon, metaphyics, Moon, New Age, Pagan, sorce the moon, spiritual, summer, Tara Sutphen

Full Harvest Moon

By Tara Sutphen

The Full Harvest Moon (Native American) at 17* Pisces will culminate September 10, 2022 2:59am PST/ 5:59am EST (Farmers Almanac). 

This Pisces Moon has asked us to quiet down and come back into our deeper self. Whether it be relaxing more, finding a hobby or reducing the worry, we are to find time for ourselves and reactivate. We’ve been in a fast paced world and being pulled in all directions. We are to look intently at what are blessings have been and be in gratitude. Even all the hard lessons, note what is good and kept you steady. 

We have descendants, associates, or acquaintances who rose to help or squelch us. We sometimes lose our way, we’ve been trying to keep up with “what” “why” or “who”. We can sometimes feel unprepared in dealing with others addictive traits or neurotic patterns. Our self-esteem plummets low on the scale when others bring us into their idiosyncrasies, and our confidence is shattered time and time again. Love can evade us or takes us on merry rides, we have to get back on track. Find time for simple pleasure, take baths, meditate, get a massage, silence our minds, draw, paint, do alone things. Get yourself a good book or write in your journal. No complaining, only solutions and your genuine desires and goals. No need to reflect at this time. You’re being asked to search for your peaceful place, to find rejuvenation, to count and recount your blessings. You’re getting ready for a brighter future and to master the goals you set before yourself.

How to Gain a Calm Mind:

  1. Don’t overthink
  2. Embrace your Fear
  3. Focus

Using a calm mind to burgeon into centered decisions

  • Using your Intuition: Using your intuition and psychic ability to move forward. Feeling good about the decisions you make. Knowing when wrong feelings happen they can indicate going in a wrong direction.
  • Initiate Talent or New Skills
  • Feel more Confident 
  • Initiate Artistic Abilities
  • Meditation and Prayer
  • Release Criticism self or others
  • Listen to Hypnosis or Mind Programming
  • Take a walk
  • Take a bath
  • Turn off social media or phone

Journal Questions:

sentence+ for each question.

Write down a list of your Blessings:

Write down a list of Blessings you want now and for the future:

What are your hopes:

Are you calm when handling:

People problems

Money problems

Relationship problems

Health problems

Personal issues

Bad habits

Phobias

Career problems

Past choices

Stress

Overwhelmed

Where are you most riled up and not thinking clearly:

relationships

career

job

homelife

friendships

marriage

children

beauty

exercise

eating

inside maintenance

outside maintenance

person maintenance

place maintenance

thing maintenance

When Calm do you:

accept yourself 

acceptance of others

Spend too much time on others and not yourself

Spend too much time on yourself and not on others

Forward movement toward positive activities

Forward movement toward negative activities

What have been your calmest moments regarding:

Family

Friends

Job

Career

Money

Beauty

Health

Harmony

Things

Strangers

When creating calmness in your life what 5 things are you going to do daily:

Breathing deeply a few times a day

Drinking more water

Taking a walk

Meditating

Praying

Writing in a Journal

Creating a solution

Creating plans

Giving Hugs

Offering Smiles

Saying nice things to people

Waving here or there to people

Enjoying a color

Enjoying nature

Enjoying architecture

Complimenting your kids

Complimenting everyone

What are you doing now

What job will you have next year

What job will you have in 5 years

What job will you have in 10 years

Do you stay with a career

Do you change careers often

Do you like jobs

Do you like responsibility

Do you like to be a boss

Are you a good boss

Are you a good employee

What makes you happy

When you were a child what did you want to be when you grew up:

What is your career

What is your self confidence

What is your earning potential

What is your verve for life

Are you a winner

Are you sometimes winning

Are you winning yet losing

Are you losing but close to winning

What could make you win

What could make you content

___ Take time for calm thoughts and mindful fixes. Regenerate and Rejuvenate, create the healthy person you wish to be in the world. Activate to the blessings and miracles in your life.

——The most valuable possession you can own is an open heart. The most powerful weapon you can be is an instrument of peace. ~ Carlos Santana

http://www.moonsorce.com/

http://www.tarainsight.com

http://www.lifeforceactivation.com

culmination:

Harvest Moon 

Sept 10, 2022

5:59am est

2:59am pst

repost if you want

Lughnasadh

by Tara Sutphen, posted in celtic, feast, friends, metaphysics, New Age, Pagan, prayer

Lughnasadh

By Tara Sutphen

Lughnasadh is the harvest and reaping great rewards, it is also a day of feasting. Lugh, is the Celtic God of Light and this Pagan Sabbat is the midpoint between the Summer Solstice and the Autumn Equinox. Some bake a figure of the “corn god” in bread, and then symbolically sacrifice and eat it. The tradition of eating and sharing the first fruits, vegetables and grains of the season started with Lughnasadh in Ireland. In England, it became the medieval festival known as Lammas day. In keeping with the Lughnasadh tradition, the first grains were offered to the gods, the form of a baked loaf of bread. The loaf was blessed and cut into four pieces, with one piece placed in each corner of the home for good luck.  

The non-sporting competitions in festivals were singing, dancing, poetry-reading and storytelling. Trial marriages were performed, couples would join hands through a hole in a slab of wood. The experimental marriage would last one year and a day, after which it was annulled without question.

Celtic festivals like Lughnasadh was an opportune time to make political, social and economic deals. All weapons and rivalry’s were laid down so the neighbors could get to know one another. Chieftains held important meetings, farmers would make trade agreements about crops or cattle for the coming season. 

A common tradition of Celtic festivals were to visit holy wells. People would give offerings to the wells and decorate them with flowers and garlands, they could leave coins or clooties (cloth). They would walk around the well in a sun-wise direction praying to the Gods.

Recipes

Farm Fresh Quiche

Ingredients

  • 1/4 cup olive oil
  • 1 bunch broccoli, cut into florets
  • 1 small onion, finely chopped
  • 3 cups chopped fresh mustard greens or spinach
  • 3 garlic cloves, minced
  • 1 sheet refrigerated pie pastry
  • 4 large eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded smoked cheddar cheese, divided
  • 1/2 cup shredded Swiss cheese, divided

Directions

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted.
    Unroll pastry sheet into a 9-in. pie plate; flute edge. Fill with
    broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses.
    Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

Wild Rice Chicken Casserole

Ingredients

  • 1 small onion, chopped
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup half-and-half cream
  • 4 cups cubed cooked chicken
  • 4 cups cooked wild rice
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 tablespoon minced fresh parsley
  • 1/3 cup slivered almonds

Directions

  • In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.
    Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

White Spaghetti Casserole 

Ingredients

  • 4 ounces spaghetti, broken into 2-inch pieces
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 can (2.8 ounces) french-fried onions, divided

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Pasta Pizza Skillet Casserole

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can (15 ounces) pizza sauce
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon Italian seasoning

Directions

  • Preheat oven to 400°. Cook pasta according to package directions; drain.
    In a large cast-iron or other ovenproof skillet, heat 1 teaspoon oil over medium heat. Add mushrooms, green pepper and onion; saute until tender. Remove with a slotted spoon and keep warm. Increase heat to medium-high. In same skillet, heat remaining oil. Spread pasta evenly in skillet to form a crust. Cook until lightly browned, 5-7 minutes.
    Turn crust onto a large plate. Reduce heat to medium; slide crust back into skillet. Top with pizza sauce, sauteed vegetables and olives; sprinkle with cheese and Italian seasoning. Bake until cheese is melted, 10-12 minutes.

Layered Fruit Salad

Ingredients

  • 1/2 teaspoon grated orange zest
  • 2/3 cup orange juice
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 1/3 cup packed light brown sugar
  • 1 cinnamon stick
  • FRUIT SALAD:
  • 2 cups cubed fresh pineapple
  • 2 cups sliced fresh strawberries
  • 2 medium kiwifruit, peeled and sliced
  • 3 medium bananas, sliced
  • 2 medium oranges, peeled and sectioned
  • 1 medium red grapefruit, peeled and sectioned
  • 1 cup seedless red grapes

Directions

  • Place first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Cool completely. Remove cinnamon stick.
    Layer fruit in a large glass bowl. Pour juice mixture over top. Refrigerate, covered, several hours.

Berry Pie

Ingredients:

5 cups fresh blueberries

1 tablespoon lemon juice

1 (15 ounce) package refrigerated pie crusts

1 cup sugar

½ cup all-purpose flour

1/8 teaspoon salt

½ teaspoon ground cinnamon

2 tablespoons butter or margarine

1 large egg, lightly beaten

1 teaspoon sugar

Method:

Sprinkle berries with lemon juice; set aside.

Fit half of pastry in a 9-inch pie plate according to package directions.

Combine 1 cup sugar and next 3 ingredients; add to berries, stirring well.

Pour into pastry shell, and dot with butter.

Unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.

Place pastry over filling; seal and crimp edges.

Cut slits in top of crust to allow steam to escape.

Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar

Bake at 400° for 35 minutes or until golden.

Cover edges with aluminum foil to prevent over browning, if necessary.

Serve with vanilla ice cream, if desired.

Lughnasadh or Lammas is a harvest festival. In other languages:

Irish – Lá Lúnasa 

Welsh – Gwyl Awst (August Feast)

English – Apple Day  (drinking Apple juice, Apple cider, or Mead

Lughnasadh Harvest Spell

sit down in the middle of a circle of candles (tealight)

Cup your hands ready to receive

Repeat Aloud:

Thank you Mother Earth and our Amazing Land  

Thank you for the seeds creating the food

Thank the nourishment feeding everyone we love, Thank the Farmer for tending the crops

Thank the handlers to get the crops to market, Thank you for the market representatves

Thank you Food Preparers, Thankful for Food. Let us Pray. So Much to Be Thankful For

The Sustenence, the Healing, The nourishing and the nurturing. Blessed Be

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Spring March 20

by Tara Sutphen, posted in celtic, channeling, feast, metaphysical, Pagan, prayer, spiritual, Tara Sutphen
The Spring Equinox 2021 is Saturday, March 20th. Set up your Ostara altar outdoors to celebrate nature. Your altar needs to be positioned where the morning sun will reflect upon it. Put some stones and flowers, (loose or potted), soft colors of candles, write a poem and a list of your spring desires, a love letter 💚

Let Go of Past Blocks

by Tara Sutphen, posted in channeling, Dick Sutphen, metaphysical, metaphysics, New Age, News, Pagan, Psychic, spiritual, Tara Sutphen

There it was, the image of a young woman hung from the rafters. I knew it was a “witch hanging”, there were layers of petticoats and a dress with a white apron. A sweet young maiden, not a witch at all, she was a nurse and made medicines. Rigor mortis had set in and the feet were purple-black. I didn’t look at the face, I just saw the back of her. Her light brown hair cascading down her lifeless body. 

I was in a Reiki session with Liz Young. I’d asked to “clear any lingering blocks from this life or past lives”.  Liz lays her hands on me, and all of a sudden it’s like she’s using a strong commercial vaccum suction. I start seeing all these visions of men and women in precarious situations. I remind myself to get rid of the cellular residue of however I’m associated with all of it. The energy and odd items are floating off of me, like space debris and shooting past Liz. I’m in pain and wanting to cry out at times. But I keep telling myself “don’t scare Lizzie”. 

I don’t stay with the hanging image, I don’t connect with the place or her name. I just go to the next inner movie, the next set of images and suffering that needs to be cleared. For me I realize it’s my need to release physical pain. I see these stoic, brave and courageous faces of myself in other incarnations, I may have found myself at wrong places and undesirable times, but my valor seems to be a running theme. 

We’ve been having to deal with times of Covid. Every one in the world is changing their way of doing life and love. I listen to Hypnosis Mp3s every day, as a Hypnotherapist I know how important it is to keep our minds in a clear and progressive state. I’ve trained Liz as a hypnotist, and now I get to experience her Reiki session. I’m going to call her “Hoover Liz” from now on. 

 Don’t we all just want the blocks and issues to be sucked away into the ethers! Liz moves to a next area on my body, “touch me, don’t touch me… I steel myself to be ready”. 

Then I feel someone attached to me, my ex-husband Dick Sutphen has been dead for a month, he loves my work. We worked together for 32 years. He’s nestled by me, I tell “Hoover Liz” I need to gently extract Dick. He’s asking to work with me, but he needs to do his heavenly process and I tell him, I’m sure we’ll be connected in the same “soul tribe” on the other side. You still have a lot of work to do. Visit me and our children in our dreamstates. 

The next day I feel really refreshed. Thank You Liz.

Liz Young is visiting in California. She can do phone readings as well. Contact her: +1-727-470-4849 http://www.lizhealer.com