The New Moon

No, I’m not talking about the newly released movie.

Tomorrow night (December 16^th), the moon will sit directly between the sun and Earth, leaving its dark side facing our planet and making it invisible to the naked eye. This phase of the lunar cycle is called the new moon; it begins a new cycle, and the moon will begin to wax, or grow, again shortly.

The new moon happens to occur in Sagittarius (November 23^rd to December 21^st) and just five days before the winter solstice. Sagittarius is associated with optimism and intellectuality, which might encourage you to project your thoughts into the future. At the same time, we are about to come to true winter, passing through the shortest day and longest night of the year, the solstice. Our annual cycle has yet to come to and end, which might make you want to hold on just a little bit longer and look back on the year. This ambivalence between past and future, holding on and letting go is normal and necessary.

Winter is traditionally a time of taking stock, reflecting, and then planning. These same actions apply to growing food. In winter, the fields are fallow. Farmers must assess their harvest from the past year and begin to plan the crops to be grown in the spring. They used the winter months to evaluate what worked, what didn’t and what to change the next time around.

Take a tip from the farmer, and apply that same attitude to your life. Slow down a minute and think about it. No action yet – just thoughts.

• What have you accomplished or been working on?

• What areas of your life have you been focusing on most?

• What changes might you want to make in the future (near or far)?

Again, you do not need to put these changes into action yet. Just relax in this interval between the before and after.

As we lose more daylight hours, and the moon turns her dark side to us, we inevitably feel that something is coming to an end. Just take this time of closure in stride. Remember that you have time to take action, and that soon, no matter what, we too will emerge from these darker days. Just like the moon and the farmers’ crops, we too will renew our cycles and begin to grow.

Recipes

The recipes today are actually nothing special. No new foods for you to focus, no kitchen tips, no nothing. That way, you can try them, or not try them, and focus the energy you want to on collecting your thoughts and planning. They also can be made ahead of time and stored, giving you ample time for the rest of life.

Collard Greens and White Bean Soup

Simple, no-nonsense goodness.

1 large can (1 lb 13 oz) White Beans

1 large bunch Collard Greens (10-15 big leaves)

2-3 Tbsp olive oil

1 large Sweet Onion

2 Leeks, ends chopped off, soaked and rinsed

2 cloves Garlic

1 tsp Allspice

1 tsp Ginger

1 tsp Cinnamon

1 tsp Cumin

Salt and Pepper to taste

6 cups Water

In a large pot, heat oil over medium heat. Chop the onion and leeks and toss into the oil. Mince the garlic and add to the pot. Stir occasionally, being sure not to let them brown. If they start to get translucent too quickly, turn down the heat.

Meanwhile, wash and de-stem the collard greens, and tear them up into large bite-size pieces. Drain and rinse the beans.

Once onions and leeks are translucent and soft, add the water and all the spices. Turn heat to high and stir occasionally.

Once the water is boiling, add the greens and beans together. If your pot will not hold all the greens at once, add them in batches, allowing them to cook down before adding the next batch.

Turn heat to low and simmer for 15-20 minutes. Serve warm, or store in the freezer or refrigerator until you’re ready to enjoy it!

Sweet Potato Kasha Balls

1 ½ cups Kasha, cooked

1 large Sweet Potato, peeled and chopped small

3 Tbsp olive oil, separated

Pinch of Salt

Pinch of Ground Black Pepper

Dash of Cinnamon, Cumin, and Allspice

Preheat oven to 350 degrees.

Roast sweet potato chunks in 1 Tbsp olive oil for 30-40 minutes. Cover pan in tinfoil for shorter cooking time.

In a large mixing bowl, combine roasted sweet potatoes, remaining olive oil, and all other ingredients. Mash with a potato masher, fork, or your own two hands if you don’t mind the mess. Once fully incorporated, scoop and mold balls of the mixture.

Place balls onto a lightly oiled pan and bake for 15-20 minutes.

Serve warm.