The spring equinox on March 21, when days are perfectly equal to nights. The young Sun God now celebrates a hierogamy (sacred marriage) with the young Maiden Goddess, who conceives. In nine months, she will again become the Great Mother. It is a time of great fertility, new growth, and newborn animals. The next full moon (a time of increased births) is called the Ostara and is sacred to Eostre the Saxon Lunar Goddess of fertility (from whence we get the word estrogen)
Symbols for Ostara: the egg (for fertility and reproduction) and the hare (for rebirth and resurrection), the New Moon, butterflies and cocoons, seeds, plants.
Herbs for Ostara: Daffodil, Jonquils, Woodruff, Violet, Gorse, Olive, Peony, Iris, Narcissus and all spring flowers.
Incense for Ostara:Jasmine, Rose, Strawberry, Floral of any type.
Colors for Ostara: lemon yellow, pale green, pale pink, grass green, all pastels, Robins egg blue, violet, and white.
Stones for Ostara: jasper,aquamarine, rose quartz, and moonstone
Celebrations:
Planting seeds or starting a Magickal Herb Garden.
Taking a long walk in nature with no intent other than reflecting on the Magick of nature
planting of seeds& potted plants. newly potted plant or take a seed and plant it within my cast Circle
ringing bells
lighting new fires at sunrise, either in the fireplace or in the the cauldron, or light a balefire (if outdoors).Ritually, a fire may be lit in the cauldron during (not before) the rite itself.
You may want to decorate your altar with a colorful bouquet of Spring wildflowers.
working on magickal gardens and practicing all forms of herbal work --- magickal, artistic, medicinal, culinary, and cosmetic.
Painting Ostara eggs with magical symbols, pagan or Wiccan symbols, or images of spring. Paper machete eggs or wooden eggs are a great way to keep this activity cruelty free, you can then keep this eggs for next year as decoration, or burn them in a fire or bury in the ground as an offering to the goddess.
RECIPES:
Crispy Roast Potatoes with Rosemary
Ingredients:
-4 medium potatoes
-2 TBSP oil
-1/2 TSP salt
-2 garlic cloves finely chopped
-2 TBSP rosemary
Directions:
-cut potatoes into chunks
-boil potatoes until soft
-place potatoes on lined baking sheet, wait until the outside is dry so it browns when cooked.
-rub the olive oil onto the potatoes, sprinkle the garlic, salt, and rosemary evenly onto the potatoes.
-cook 15-20min at 180°C
Ostara Bread
Ingredients:
3/4 cup soy milk
2 1/2 teaspoons active dry yeast
3 1/4 - 3 1/2 cups flour
1/3 cup maple syrup or agave nectar
1 teaspoon salt
1/4 cup plantbased margarine
1/4 cup warm water
1 cup quick or old fashioned oats, uncooked
2 1/2 teaspoon flax meal mixed with 3 Tablespoons water
1 teaspoon cinnamon
1 1/2 cups powdered sugar
2 tablespoons soy milk
Directions:
-Mix flax meal and water and let sit while moving on to the next step.
-Heat soy milk and margarine in small saucepan over medium heat, stirring occasionally until margarine is melted; cool to lukewarm.
-Dissolve yeast in 1/4 cup water, add 1tbsp baking sugar to activate.
- In large bowl combine margarine/milk mixture, dissolved yeast, 1 cup flour, oats, sweetener, flax mixture, salt and cinnamon; mix well. Add enough additional flour to make soft dough. Knead on lightly floured surface 8-10 minutes or until smooth and elastic.
-Shape to form ball. Place in greased large bowl, turning once to coat surface of dough. Cover; let rise in warm place about 1 hour or until double in size. Punch dough down. Cover; let rest 10 minutes.
-Divide dough in half. For bunny body, shape 1/2 to form a 36" long rope. Loosely roll up rope spiral fashion; pinch dough to seal end tightly. Place about 3" from bottom of greased large cookie sheet; press down slightly.
-Divide remaining dough in half. For bunny head, shape one half to form a 25" rope. Loosely roll up rope spiral fashion; seal end tightly.
-Attach to top of body on cooked sheet by pinching dough together. Divide remaining dough into thirds. For tail, shape on third to form a 15" long rope. Loosely roll up like others; pinch to seal end. Attach to side of body on cookie sheet by pinching dough together.
-Shape remaining dough to form two 3 1/2 long bunny ears. Attach to head by pinching dough together. Let rise about 1 hour or until nearly double in size. Heat oven to 350 degrees.
-Bake 30-35 minutes or until golden brown. Cool on wire cooling rack.
-For icing, remaining soy milk and powdered sugar, mix until smooth. Drizzle over cooled bread.
Flower Salad
Ingredients:
-pick your flowers: 1 Cup
Pansy petals~ The largest of the viola-type flowers, all of which you can eat (the littlest are Johnny-jump-ups). Faint lettucelike taste; velvety texture.
Carnation petals~ Sweet and spicy. Eat only the petals, and taste each flower before using, as they can sometimes
be bitter.
Calendula petals~ Usually orange or yellow, with a daisylike appearance; mildly tangy.
Bachelor's Buttons~ Spiky-looking but soft; can be blue, purple, pink, rose, or white. Cucumberish flavor and a fun, frilly texture.
Nasturtium petals~ The tastiest flower. Peppery and mustardy, with a touch of honey. Ranges from yellow to reddish orange, with variegations too.
-next pick out your greens: 2 Cups
Kale
Spinach
Boston Lettuce
Romaine Lettuce
Arugula
Etc.
-toppings: 1/2 Cup
Berries: raspberry, strawberry, blueberry, blackberry.
Purple cabbage (adds more color)
Avocado sliced
Cherry tomatoes
Seeds (for the Ostara spirit)
Bean sprouts
Radish
Onion
Apple
Shredded carrot
Etc.
-dressings:
Coleslaw Dresing:
½ C Plantbased/ vegan Mayo
2 TBSP Apple Cider Vinegar
1 TBSP Dijon Mustard
1 TBSP Agave/syrup
1 TSP Onion Powder
1 TSP Celery Seed
Directions: whisk together
Lemon Poppyseed dressing:
½ Cup Olive Oil
3 TBSP Lemon Juice
1 TBSP Dijon Mustard
1 TBSP Poppy Seeds
1 TBSP Maple Syrup
Directions: whisk together
Balsamic Vinaigrette dressing:
½ Cup Olive Oil
¼ Cup Balsamic Vinegar
1 TBSP Dijon Mustard
1 TBSP Agave/ Syrup
¼ TSP Garlic Powder
¼ TSP Salt
Pepper to taste
Directions: whisk together
Or any other dressings you like :)
Directions:
Place all the ingredients in a bowl and toss
Vegan Deviled "Eggs"
*makes 24 "eggs", now I have NEVER liked eggs, so I can't tell you I love these cause quite frankly I'm to scared to try them. So let me know in the comments if you make them :)
Egg whites ingredients:
2 cups unsweetened non flavored plant milk
¼ tsp kala namak (black salt)
2 tsp agar agar powder
Egg yolk ingredients:
½ lb extra firm tofu
2 Tbsp vegan mayonnaise (I make my own)
2 Tbsp vegetable oil
2 tsp dijon mustard
1 tsp white wine vinegar
¾ tsp kosher or sea salt
½ tsp kala namak (black salt)
½ tsp turmeric
Freshly ground pepper to taste
Paprika, for garnish
Directions:
-Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set.
-Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.
-Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half.
-Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg).
-Sprinkle with paprika and serve.