Cosmic Cooking with the Astrologer and the Chef
2. The Moon

Julija Simas (Astrologer) and Peta Santos (Chef)

We continue our series, with the astrologer and the chef, cooking inspired by astrology and the planets. This time we go to

The Moon

When we think of the Moon, we think of natural rhythms, the cycles of waxing and waning, of emotional tides, of home, of emotional bonds and feelings, of memories, of comfort and security. When we add this to food, we automatically think of comfort food, of something that will satisfy and nourish, food that provides a consolation or a feeling of well-being, we can often jump to something typically high sugar or carbs, or something that our mothers or grandmothers used to make like a delicious and nourishing soup.

We can find more inspiration from the astrological Moon rulerships:

• Sign - Cancer
• Metal - Silver
• Gems - Pearl, Moonstone
• Colours - White, Silver
• In the body - Body fluids, fats, soft tissues, stomach, breasts, bladder, nutrition, taste, uterus, menstruation. Parts of the body that wax and wane and have cycles.

Plants, Foods, Herbs and ruled by the Moon

Herbs

Sage, willow, herbs that grow around water, star anise.

Diuretics that cleanse the lymphatic system like Cleavers.

Herbs that restore and replenish fluids in the body, coconut water, aloe

Dopamine regulating herbs that increase dopamine levels, including probiotics, fish oil, vitamin D, magnesium, ginkgo and ginseng.

Food

Rice, eggs, oysters, cheese, milk, diary in general, seafoods, cabbage, lettuce, mushrooms, coconuts.

Also foods that resemble the Moon or open and close with Moon cycles.

Flowers

Lily, Water Lily, Moonflower, Lotus, Jasmine, Evening Primrose, Datura, Night Gladiolus, white flowers in general

To make a recipe that suits the Moon theme we thought, well, when you're home and moody, not wanting to go out, surely you can make something that doesn't require you to go out and get more ingredients. Surely you have everything you need at home already? And don't we often create our best meals when we "have nothing in the fridge". We wanted to make something unfussy, but satisfying. We found risotto rice, some mushrooms, oh, and frozen duck. We found we had butter, stock and parmesan. How about a warming risotto. No doubt you will find other ingredients that fit the bill in your fridge and pantry, by all means incorporate.

As well as the recipe, think of ways that you can make your home place embrace the Moon theme. Add some Moon magic, by using pearlescent or white plates, or silver lined bowls and white napkins. Get out your Mum's or Grandma's lacey tablecloth you never use, add some flower magic with white flowers or lilies or any flowers you may have growing in your garden.

A great way to top off the perfect soothing dinner, is of course the soothing bath, full of aromas and sea salts, to nourish and revive, to soothe and relax. Itʹs always important to give ourselves special Moon time.

Here is a recipe that fits the above criteria - comfort food, delicious and nourishing! - pearly, cheesy and juicy deliciousness.

Recipe: Mushroom and Duck Risotto

Ingredients, serves 4

• 2 duck breasts
• 1 onion - finely diced
• 2 cloves of garlic - finely diced
• 1/2 cup dried porcini/ forestiere - soaked to cover in water
• 25g button mushrooms
• 500g risotto rice, carnaroli or arborio rice
• 150g parmesan - shaved
• 200 ml white wine
• 2 litres of stock
• Butter*
• Thyme*
• Parsley*
• Salt and pepper*

* to your taste

Method

Heat the oven to 180 ° Celsius. Score the skin of the duck breasts and place them in a cold ovenproof frypan. Turn the heat to medium and brown the duck without touching for 3-4 minutes, until some fat is rendered and the skin becomes a dark tan colour. Turn and brown for 2 minutes. Place the breasts in your preheated oven for 6 minutes. Remove the duck from the pan and put it in a warm place.

Fry the onion and garlic in the reserved fat, add rehydrated mushrooms, sliced button mushrooms, and brown them. Add the rice, stir to coat the grain, add the wine and increase the heat, stir until all the wine has absorbed.

Start ladling in stock, a cup at a time, stirring all the while, adding more liquid as each measure is absorbed. You can add the mushroom soaking liquid as well to amplify the mushroom flavour.

Cook until the rice is al dente and loose, season to taste. Stir in knobs of butter and some parmesan and thyme. Slice the duck breasts and fold them through the rice. Garnish with thyme and more parmesan.

Published in: Timelords Magazine, Aug. 2022.

Authors:
Peta Santos and Julija Simas

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