Magical Food – Spirituality and Psychic Skills

Jan 13th, 2018 | By | Category: Articles, Books for Pagans, Books for Witches / Wiccans

Magical Food – Spirituality & Psychic Skills

rachel patterson, spirituality, magical food

I am not talking about religion here but finding your inner peace and your connection to the divine, whatever divinity it may be, finding your place and your faith.

The foods in this list may help you to find that connection or to strengthen your psychic abilities and divination skills but more importantly hopefully they will help you find your inner sense of peace and spiritual connection.

Aubergine (eggplant), banana, bay, butter (the real stuff not margarine), celery, cinnamon, coconut, corn, courgette (zucchini), dandelion, dates, eggs, fish, fruit juice, honey, lemon grass, mace, milk, mint, mushrooms, nutmeg, olives and olive oil, rose, saffron, shellfish, squash, thyme, tofu, vegetable soup, wine, yogurt.

Saffron Bread

This bread dates back to the late fifteenth century but was originally a savoury bread, later on the sugar and spices were added.  Eat with jam and cream or toasted with lots of butter.

Pinch of saffron strands

300ml/10 ½ fl oz milk

2 teaspoons dried fast action yeast

500g/1 lb 2oz plain (all purpose) flour

Pinch freshly grated nutmeg

1 teaspoon ground cinnamon

½ teaspoon salt

170g/6 oz cold butter, diced

85g/3 oz sugar

170g/6oz sultanas (or a mixture of sultanas and chopped dried apricots)

85g/3oz chopped mixed peel

Crush the saffron to a powder and set aside.

Put the milk into a pan and bring to just below boiling point remove from the heat and add the saffron.  Leave to infuse for half an hour.  Then sprinkle the yeast in and carefully mix, leave for a further ten minutes.

Sift the flour, salt and spices into a bowl and add the butter, mix with your fingertips until it resembles breadcrumbs (or whizz in the food processor).  Mix in the sugar, sultanas and peel.  Add the milk/yeast mix and bring together to form a soft dough.

Turn onto a floured surface and knead for about five minutes.  Place in a greased bowl and cover with a cloth for two hours to prove.

Preheat the oven to 190C/375F/Gas mark 5.  Lightly grease a 9 inch cake tin and line the bottom with baking parchment.

Turn the dough out and knead again for a couple of minutes and place in the cake tin, cover again and leave for a further one hour.

Bake in the oven for one hour, remove and leave to cool slightly before turning out onto a wire rack.


Taken from A Kitchen Witch’s World of Magical Food by Rachel Patterson


rachel patterson kitchen witch


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