Excerpt from: Cooking for the Love of the World - Awakening Our Spirituality through Cooking
by Anne-Marie Fryer Wiboltt
We can approach the year as an archetypal imagination of becoming; each season moving to the next and returning to where it started. Cooking with nature and her rhythms invites a spiraling cyclic path and the possibility to meet each time of year again and again in a new way. It encourages an inner development of mobility and flexibility and deepens our understanding and experiences year after year. We are given an opportunity to grow and learn and the freedom to support health and harmony in the world. It is awesome and it is a great responsibility.
Individual health and peace in the world are closely connected to our relationship with food; how we perceive food, what we choose to eat and how we prepare it. There is no ‘good or bad’ food, and no ‘one diet’ right for every body. Foods are the revelation of spiritual presences, imbued with different properties. Food choices we make create various effects socially and economically.
My cooking instructors encouraged me to experiment and observe for my-self so that I would rely on my own ‘knowing’. I began to notice that when I ate sugar I felt scattered, fragmented and confused. It gave me an artificial “high” that later depleted me. I researched the history of sugar and traced the production of sugar in America back to the slave plantations in the South.
I understood how it had influenced the economy and social life of many through the ages. I found that the introduction of sugar into the indigenous people’s diets was detrimental to their health. I could see no reason to support the sugar industry or include it in my diet, which made it really easy to eliminate.
I continued to experiment with various other foods. I researched their historical and traditional uses and understood the effects they had in society and the environment as well as on my thinking, emotions, activity and stamina. Through my observations I realized that I used certain foods as a substitute for the inner work I needed to do myself. I became aware of how quantity changed quality and comprehended deeply what moderation meant.
I felt freedom entering my own decisions along with a commitment to learn and understand as I continued to be my own researcher. I felt exhilarated knowing that I can take responsibility for my choices not in a judgmental way but an empowering way. I can do my best to cook and live in harmony with the earth and the cosmic rhythms. I can strive to create a right relationship with food, the environment, others and myself for the love of world.
Wild Green Sautee
Fresh dandelion greens can be found everywhere in the spring. Pick them before they set flower. Look also for wild mustard greens and watercress as a substitute. By blanching wild greens first in boiling water, with a dash of salt, the extreme bitterness is drawn out and discarded with the water. Other leafy greens can be used instead but may have to cook longer.
1 quart water
1 dash sea salt
2 cups dandelion greens, loosely packed
2 tablespoons butter or extra virgin olive oil
1 tablespoon tamari soy sauce
Bring the water to a boil. Add salt.
Blanch the greens in water quickly, for 10 seconds.
Drain the greens well, and cut them in thin diagonals
Heat a frying pan, add oil, and sauté the greens for 2 minutes.
Season with tamari soy sauce and simmer for 1 minute
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. Anne-Marie co-authored with her husband a series of ten books on health and nutrition and is the author of Cooking for the Love of the World, Awakening Our Spirituality through Cooking. She is currently working on another book, Cooking for and with Children, Preparing for the Life of the Future.