Wintering
Wintering - to spend the season of cold in one place. In the Northern Hemisphere the Season of Cold are the months of December, January and February. A time when some animals hibernate to survive the coldest, darkest months.
For humans this was traditionally a time to gather together, to share resources, food and warmth, to slow down and help each other get through winter. Yuletide or Christmastide begins around 21 December, the winter solstice and celebrations traditionally continue for 12 days, finishing at the start of the next solar year. The longest night turning into the return of the sun, shorter days and more light in our lives.
At this time of year we need to conserve our energy, keep warm and eat warming, nurturing food. Lovely porridge with winter fruit compote made from apples, plums and rhubarb. Vegetable soups with warming spices and lentils and good old fashioned stews. Slowing down our pace of live to conserve energy and giving our bodies an opportunity to recharge ready for springtime and rebirth of life.
Some things you can do to help your bodies during this time:
Winter solstice eve - usually the evening of 20th December. Light candles and remember the women in our families who came before us and tell their stories to keep their memories alive. Bake a family recipe for local biscuits and share these by the fire with a warm drink. Traditionally this was known as Mother’s Night.
Winter Solstice, 21st December. The longest night of the year when the sun is at its lowest point. This is the time to decorate your homes with foliage, put up the Christmas tree, bring in holly and mistletoe and with it the sprites of the forest to bring you good cheer over the Christmas period. Make sure that the foliage is taken back out of the house by 12th night otherwise the sprites will become restless and cause mischief in your home.
Have some ‘me’ time, take time out to relax away from the Christmas mayhem, sit down and read, crochet, knit, practice some yoga or just be still with your thoughts. Cosy up in a warm blanket and warm drink and enjoy some quiet time on your own with your thoughts.
Practice gentle yoga movements. This can be some gentle stretches or breathwork to spending 15 minutes in savasana. Listen to your body, if you need to do some fast and fiery sun salutations then go for it, it’ll warm you up, follow it with a long savasana focussing on your breath.
Have an extra 5 minutes in bed, that can be more precious than anything else.
Go to bed early with a book and a herbal tea or cocoa, a most luxurious treat.
Nurture yourself and your loved ones. Look to the light as the days gradually grow longer and the sun returns to warm us and the world begins the rebirth
MULIGATAWNY SOUP
Ingredients: serves 4-6 people
25g butter
1 large onion, chopped
2 carrots, diced
1 sweet potato, peeled and diced
2 garlic cloves, chopped
3cm fresh ginger, peeled and grated
1 Bramley apple, peeled, cored and diced
1 tbsp medium madras curry powder
1tsp cumin
½ tsp paprika
½ tsp turmeric
3cm cinnamon stick
6 cardamon pods
100g red lentils
300-500ml vegetable stock
400g tin chopped tomatoes
400g tin coconut milk
100g basmati rice
100g natural yoghurt or soured cream
fresh coriander
salt and freshly ground black pepper
1. Melt the butter in a saucepan and sauté the onion, carrots and sweet potato until the onion has softened.
2. Add the garlic, ginger and apples and sauté for 2-3 minutes then add the curry powder and spices, stir to coat the vegetables well.
3. Add the lentils, 300 ml stock and tomatoes and bring the soup to the boil. Add more stock if the soups seems very thick. Reduce the heat and simmer uncovered for 30 minutes.
4. Cook the basmati rice according the instructions on the packet, leave to cool.
5. Remove the cinnamon stick and cardamom pods then puree the soup with a stick blender or liquidiser leaving some chunky if you prefer. Stir in the rice and coconut milk, adjust seasoning and serve with a dollop of yoghurt or soured scream and a scattering of fresh coriander.
Copyright Beverley Glock 2024
