Magical Cooking and Living with February's Energies

The Lunar cycle that began with this New Moon on February 4th is held by the Sacred Tree Rowan. The Trees are a manifestation of the Goddess, of the Sacred Feminine, as we all are. Rooted in the Earth and reaching towards the sky, they bring messages from above and below. Dryads are the spirits, the aspects, of the Sacred Trees that correspond with the human spirit that we can perceive with our senses and intuition and that our minds can for into a shape similar to our own.  By engaging with the living Sacred Trees and with the dryads, we initiate and cultivate a relationship with Nature and the lunar energies.


Step by Step

Excitement grows

Feeling Freedom and Joy

New Life Begins to Show


New Moon Altar

Our altar at this month’s New Moon Red Tent Circle at Fettle Botanic in Bend.

With Rowan we begin to stretch our winter limbs, breathing life into dreams, resolutions and visions that have been kindled as we emerge from the darkness of Winter. The Rowan Mother offers us sanctuary where we are nourished and held, where our sense of self worth is tended to and we gather confidence to offer our unique gifts and abilities to the world for greater peace, joy and abundance for all.

Magical Cooking: According to John Douillard and his work, The Three Season diet, February is winter’s last push before the Spring thaw and it can be the hardest time to maintain our immunity, healthy digestion, good sleep, stamina and a good mood. He recommends foods that are heavy, warm and insulating with sweet, salty and sour to nourish our bodies during February.  I will be keeping this in mind as I plan meals for February, incorporating foods to nourish and my clients and my family this month!

February Correspondences- Foods



Animal proteins

Nuts and seeds(especially walnuts)

Eggs, tofu

Fermented foods


Winter squash

Sweet potatoes



Our digestion system is home to our body's inner soil.  It is becoming more and more widely known appreciated in gardening and farming that it if you tend to the health of your soil, what is produced will be nutrient dense, healthy and vibrant. Your focus is on the soil and everything else will follow. If we tend to the health of the inner soil, our microbiome, of our body and spirit through seasonally appropriate foods, nourishing and transformative inner soul work, we have a healthier inner ecosystem.

During the first week of the month I made a gorgeous Asian Quinoa Salad with Ginger Lime Chicken for my clients and my family. This dish hits the sour taste with lemon, the sweet taste with carrots, whole grain quinoa and almonds and the immune building and mucus thinning power of ginger. Ginger is great right now to boost our digestion and support our microbes.

Here are the recipes, I’d love to hear if you try them and what you think!

Ginger Lime Chicken

(recipe adapted from


  • 1/2  cup soy sauce

  • lime zest- of 2 limes

  • 6 tbs lime juice- juice of 2 limes

  • 1/4  cup finely minced or grated ginger root

  • 4 medium garlic cloves, minced

  • 2 Tablespoons honey

  • 1 cup fresh, chopped cilantro

  • 2 Tablespoons avocado oil

  • splash of hot sauce (I used about a ½ tsp of chipotles in adobo sauce- pureed)

  • 5 large chicken breasts

  • 1/4  cup finely minced, uncooked scallions


  1. Mix marinade ingredients in a large bowl or mix up in the blender.

  2. BEFORE you add the chicken, remove and reserve ¼ cup of the marinade.

  3. Add the raw chicken to the bowl. Make sure each piece is coated in the marinade.

  4. Refrigerate the marinating chicken for 2 - 4 hours.

  5. Grill or broil the chicken, brushing on the extra marinade toward the end of the cooking process.- I baked them at 425-450 degrees on a rack on a cookie sheet for about 25-30 minutes.

  6. Sprinkle the scallions over the chicken and enjoy!


yield: Serves 6-9

(Recipe adapted from


  • 3 cups red cabbage, sliced thin

  • 3 cups green cabbage, sliced thin

  • 1 cup cooked quinoa

  • 1 cup carrot, shredded

  • 1/2 cup fresh cilantro, chopped

  • 1/3 cup almonds, sliced

  • 1/4 cup purple onion, sliced


  • 2 oz.  cup orange juice- or combination of lime, lemon and orange

  • 2 oz.  extra virgin olive oil or avocado oil

  • 2 oz.   seasoned rice vinegar

  • 3 tablespoons honey or pure maple syrup

  • 2 tablespoons ginger, grated or finely minced

  • 2 tablespoons toasted sesame oil

  • 2  clove garlic, finely minced


  1. In a large mixing bowl, combine the cabbage, quinoa, carrots, cilantro, onion and almonds.

  2. Add enough Orange Ginger Vinaigrette to lightly coat and toss to combine.


  1. Add the ingredients to a blender and blend to combine. Or, add the ingredients for the vinaigrette to a mason jar.  Tightly seal the lid and shake to combine.

  2. Season with salt and freshly ground black pepper to taste.

  3. Refrigerate until ready to use.

This salad is great made up ahead and eaten throughout the week, topped with the chicken or alone!


Asian Quinoa Salad with Ginger Lime Chicken

Photography skills are a work in progress~