The Hiding in Plain Sight series is about ways that you can inconspicuously incorporate your faith into your everyday life. This is ideal for people who can’t or don’t want to announce to those around them that they practice witchcraft. While the previous two posts focussed on discretely wearing charms and using colour magick, this post will focus on how to incorporate plant magick into your regular diet.
As pagan recipes commonly include fresh, natural produce, you can disguise your pagan recipes by saying ‘I wanted to try something different’ or ‘I want to improve my diet’. There is nothing obviously magical about cinnamon or corn, for example, so providing you don’t decorate your meals with a pentacle, it is unlikely that those around you will guess the true nature of your meals.
As discussed in PAN’s previous Plant Magick post, different plants are imbued with different properties. While some spells and rituals call for burning or smudging with various plants, ingesting them may be a way imbue yourself with their powers. Please note: not all plants are suitable for consumption. If you are not sure if it is safe to ingest a particular plant, please seek professional advice first.
If you would like to add some pagan cuisine to your diet but are unsure how, please see below for a list of pagan recipe books. PAN does not have any commercial contracts with these authors. They are provided as suggestions only.
A Kitchen Witch’s World of Magical Food by Rachel Patterson 2015, Moon Books
Ancient Tonics and Diets by Dueep Jyot Singh and John Davidson 2016, Mendon Cottage Books
Celtic Folklore Cooking by Joanne Asala 2004, Llewellyn Publications
Cunningham’s Encyclopedia of Wicca in the Kitchen by Scott Cunningham 2012, Llewelyn Publications
European Festival Food by Elisabeth Luard 2009, Grub Street
Holidays of the World Cookbook for Students by Lois Sinaiko Webb 1995, Greenwood Publishing Group
Mabon: Rituals, Recipes and Lore for the Autumn Equinox by Diana Rajchel 2015, Llewellynh Publications
Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented Honey-Based Wines and Beers by Jereme Zimmerman 2015, Chelsea Green Publishing
Tastes from the Temple by Dawn Hunt 2011, Copper Cauldron Publishing
The Wild and Weedy Apothecary by Doreen Shababy 2010, Llewellyn Publications
Witchy Magic by Lucy Cavendish and Serene Conneeley 2012, Blessed Bee
Do you have a favourite pagan recipe? If so, tell us in the comment section below.