Witchy Recipes

This is a delicious vegetarian choice for lunch or mini party.

Ingredients
4 sheets of phyllo dough
1/4 cup olive oil
1 cup feta cheese, crumble
1 cup Stonyfield Farm fat free plain yogurt
1 tablespoon white balsamic vinegar
Sea salt and fresh ground black pepper to taste
1 cup baby spinach
1/2 cup fresh tomatoes, diced
1/4 cup red onions, thinly sliced
1/4 cup kalamata olives, sliced
2 tablespoons of fresh parsley, chopped

Directions
Preheat oven at 350°F. Stack 4 sheets of phyllo, one on top of the
other. Using a sharp knife cut dough in half, creating a long
rectangular shape. Brush the bottom of a baking sheet with olive oil.
Place the first phyllo dough on the baking sheet and brush lightly all
the edges and all over with olive oil. Place the second phyllo on top of
the first and repeat until all 4 sheets of phyllo are well brushed and
neatly stack. Using a long knife cut the dough into 4 to 6 portions.
Bake only the phyllo dough, until golden brown, about 2-3 minutes.
Remove phyllo from the oven and gently transfer it on a serving platter.

In a separate bowl, mix together the feta cheese, yogurt, vinegar and
season to taste with salt and pepper.

Spread baby spinach on top of the crispy phyllo followed by diced
tomatoes, onions and olives. Drizzle feta yogurt dressing all over and
garnish with chopped parsley.
Serve immediately.

Yields
4-6 servings

Nutrition Facts
Calories 230; Calories from Fat 150; Total Fat 17g; Saturated Fat 5mg;
Cholesterol 25mg; Sodium 440mg; Total Carbohydrates 13g; Fiber 2g;
Sugars 5g; Protein 7g; Vitamin A 15%; Vitamin C 10%; Calcium 20%; Iron
8%

5 cups sugar
6 cups water
1 cup wine vinegar
3 Tbsp dried mint
2 - 3 whole cloves
2 lemons, sliced

In a larger pan, bring the water and sugar to a boil. Stir until the
sugar is completely dissolved. Mix in the vinegar, mint, clove and
lemons. Simmer for 20 minutes. Strain and serve chilled. Garnish with a
fresh mint leaf or a whole almond to encourage self-improving energies.

Yield: About 2 quarts.

Variation: This will help settle the stomach if the vinegar is omitted.

Magickal Attributes: Purification, health, love, joy, composed
awareness, personal change.

Celebrations: Before any ritual for improved perception, initiations,
marriage and other drastic lifestyle changes.

from
"A Kitchen Witch's Cookbook"
by
Patricia Telesco

This cream contains blue chamomile essential oil, which adds a hint of
color along with its healing and regenerative properties. Some people
don't care for the scent of the blue chamomile, so smell it first. It is
also quite expensive. Frankincense essential oil also contributes
regenerative
properties.

2/3 CUP GRAPESEED OIL
1/3 CUP COCONUT OIL
1 TEASPOON COCOA BUTTER
1 TABLESPOON BEESWAX
1/3 CUP LAVENDER WATER
1/3 CUP OF DISTILLED WATER
1/3 CUP ALOE VERA GEL
20 DROPS VITAMIN E OIL
5 DROPS BLUE CHAMOMILE EO
5 DROPS LAVENDER EO
5 DROPS FRANKINCENSE EO
15 1-OUNCE JARS

In a double boiler, melt the grapeseed oil, coconut oil, cocoa butter,
and beeswax. Once the beeswax is melted, pour the oil mixture into a
glass measuring cup, preferably one with a spout. Let cool to room
temperature for approximately 1 hour. Set up 15 clean jars on the edge
of your counter for easy pouring. Combine the lavender water, distilled
water, aloe vera gel, vitamin E, and essential oils in the blender and
turn to the highest speed for a minute or two. In a slow, thin drizzle,
pour the cooled oils into the vortex of the waters while the blender is
still going.
Listen to the blender; when it chokes, the water and oil have combined.
Pour into the jars and decorate with stickers and ribbons.



author unknown