Autumn Solstice – Time for Ritual

img_3354On the day of autumn equinox the veil between the physical and the spiritual is the thinnest and it’s the easiest time to connect with the forces of Nature. We constantly deal with changes in our lives, so the equinox time allows for reflection and communication with other realms, our Higher Self and Life’s Mysteries. Nature is the gateway to understanding the cycles of life and the occurring changes that happen to us.

The equinox occurs when the centre of the Sun is aligned with the Earth’s equator, thus the Earth is not tilted towards the Sun and the length of the night and day is almost equal. The word “solstice” comes from the Latin, “solstitium” meaning, “sun standing still”

This is the magical time calling for meditation or some kind of ritual. You can create your own celebration, possibly as close to the actual time (14.21GMT), at dusk or dawn, on waking up or prior to sleeping. You can choose the most convenient of these four time windows.

Upon making sure that you will be undisturbed, light the candle, preferably in the colours of the autumn, or gather leaves and lay them around the candle.

Close your eyes and allow yourself to reflect on the time of the last spring equinox, March 20 when the Earth was waking up to burst out with new life. Where were you at that time, what dreams did you have? What goals you wanted to achieve? What you were looking forward to?

Now look back at the summer and allow yourself to come to terms with any changes that occurred. Changes not necessary mean achievements, they are about the growth of your consciousness, about the expanding of your life on Earth. The coming autumn is signalising that Nature is becoming dormant thus celebrating the fruit of the summer. You are ready to let go now and rest. Cherish whatever you’ve achieved or whatever changes you went through and prepare for a new chapter in your life.

Contemplate on these changes and give thanks to your Guides and Angels. They will be with you in your next step.

Now take a pen and paper and write new ideas and habits, dreams and goals you would like to achieve until the next equinox in the spring. Let your imagination go and don’t censor anything. You might be surprised what comes out.


Pumpkins and Squashes are here – yellow and orange friends

img_3399The season for pumpkins has been running already since August but now these wonderful vegetables are in their prime. They can be still resting outside until first frost ready to pick up and prepare yummy dishes.

The easiest way to prepare a pumpkin or a squash is to simply put it in a hot over for about an hour, depending on the size. That way you have all the seeds awakened and ready to eat as well. The pumpkin will need hardly any seasoning, just cut it in half and scoop up the flesh with a spoon. You can suck on the seeds later on, excellent alternative to popcorn while watching a movie.

Of course you can also cut any pumpkin or squash into large chunks, season wit salt and pepper, sprinkle olive oil or coconut oil and roast in the oven, medium heat, for about 40min. turning the pieces from time to time.

There is also a pumpkin soup and many variations of it. I will make a separate post about this delicious soup.

Happy eating!

Yummy Yams

where-do-yams-growI’m staying with my daughter in London this week and she lives near an African market. What a joy to find yams on the market stools amongst many other exotic vegetables! Yams are an excellent source of B-complex vitamins. These starchy West-African tubers are also rich in Vitamin C and antioxidants as well as minerals like copper, potassium and iron. Yams are specifically great for menopausal women supporting endocrine system and balancing hormones. They are also antispasmodic, so if you get muscle cramps, enrich your diet in these wonderful vegetables.

Yams are easy to cook, you can bake them, add them to soups or just boil them and mash with some olive oil or coconut oil for more exotic taste.

I cooked mine today in coconut milk with some salt and chilli sauce.


Porridge Wonders

oats-in-heart-shape-001.jpgPorridge is one of the miracle foods on planet Earth. Simple, cheap and easy to make it’s packed with many nutrients aiding our body with health benefits. Normally I eat porridge in the winter but now I came back to it even in the summer. Porridge can be eaten in many ways and usually people prefer it sweet but I love it salty and savoury. I make my porridge with water and add spirulina, Himalayan salts, miso, spring onions and shitake mushrooms.

Porridge lowers cholesterol levels and is an excellent source of silica. As we age our bones and organs start to calcify and actually we die of calcification. Basically we lose the silica from our body and our bones become bristle, the joints dry and the skin winkles. Silica gives us elasticity and we are born with plenty of it but with time this vital mineral is lost causing the aging process. Oats are an excellent source of silica as 100g provides 590mg!

Cucumber and Coconut Soup

semi-husked-coconutsI have made this soup with pickled cucumbers in salt water – the traditional Polish way but you can use fresh cucumbers instead.



4 – 5 small pickled cucumbers or one large fresh – grated

1 onion, 1 carrot, 1 sweet potato, 1 celery stick-  all chopped

500ml water – if you are using the salty cucumbers, you can use the salty water as well

1 can coconut cream

seasoning but if you use the water from the cucumbers don’t use any salt


Boil the water in the pan and add all vegetables, after about 10min add the coconut milk and simmer for further 10min.

Happy Eating 🙂



Mushrooms full of Quinoa

IMG_2996Large mushroom cups usually ask to be filled with some substantial goodness. I’ve decided to stuff them with quinoa, a protein packed lunch or light evening meal. Quinoa, a complete protein containing all nine amino acids comes from the same family as spinach and beetroots and it’s an excellent wheat free alternative to starchy grains. Mushrooms are a good source of Vitamin B, especially niacin, Vitamin D and selenium.


2-4 medium brown cup mushrooms – choose organic if you can

¼ cup; 30g of quinoa – rinse well in a sieve

2- 3tbsp extra virgin olive oil

Himalayan or sea salt and pepper to taste

Salad – any green leaves, olives, tomatoes, spring onions, garlic – your choice

Alternative topping: grated cheese


Preheat the oven to 356 degrees Fahrenheit/180 degrees Celsius.

Remove the stalks from the mushrooms. Rinse the quinoa in a sieve. Fill the mushroom cups with quinoa and add approximately 1tsp of extra virgin olive oil and 1tsp of water on top. Sprinkle with sea salt and pepper.

Bake in the oven for 50min. in an oven -proof pre-oiled dish, preferably with a lid on. If you don’t have one, just cover the mushrooms with a tin foil.

Add grated cheese 5min before taking the dish from the oven for alternative topping.

Arrange the mushroom on prepared salad and enjoyJ


Aubergine/ Baba Ganoush Dip

EggplantsAubergine Dip/ Baba Ganoush is a perfect snack, sharing dish or a starter. Very easy to make, it’s an exiting alternative to hummus. Aubergines contain phytonutrients, are an excellent source of vitamins B1, B6, potassium and are high in minerals like copper, magnesium and manganese.



2 medium aubergines

2tbsp tahini

2- 3tbsp extra virgin olive oil

2 tbsp chopped fresh flat parsley or coriander

Himalayan or sea salt and pepper to taste


Preheat the oven to 356 degrees Fahrenheit/180 degrees Celsius and bake the aubergines for 50min. Allow to cool and scoop the flesh out with a spoon. Place all ingredients in a mixer and pulse until smooth. Add pepper and salt to taste.

Enjoy with crackers, carrots or celery sticks.