23/10/18 | By

Magical Food – Protection

magical food, protection, rachel patterson

However careful we are we can always use a little bit of extra protection, whether it is personal to us and our bodies and emotions or whether it is bringing in protection to our homes and families.    I do believe the best protection we can give ourselves is the psychic shield, a bubble visualisation of protection around our bodies and for our houses a good sprinkling of salt around the boundary and regular smudging should do the trick.  However if we eat foods on a regular basis that have protective energies it can’t do anything but help add to our personal armour even if all you do is breath over them after you have eaten a big chunk of garlic bread…

Foods for protection:

Almonds, artichoke, basil, bay, black pepper, blueberries, broccoli, Brussels sprouts, cabbage, cauliflower, cayenne, chillies, chives, clove, corn, cranberries, curries, eggs, fennel, garlic, horseradish, leeks, mango, marigold, meat, mustard, olive oil, onions, oranges, paprika, parsley, peppers, pineapple, plum, potato, quince, radish, raspberries, rice, rhubarb, rosemary, rum, sesame seeds, soy sauce, spicy foods, sunflower seeds, tofu, tomatoes, vinegar, walnut, watercress

Baked Chicken Curry

This looks complicated because of the long list of ingredients - it really isn't. It can easily be made vegetarian by exchanging the chicken for your favourite vegetable, butternut squash works well.

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
2 teaspoons ground turmeric
1 large onion, roughly chopped
3 large garlic cloves, crushed
1 green chilli, roughly chopped
1 piece of root ginger (about 2 inches long), roughly chopped
4 tablespoons vegetable oil
1 chicken, jointed into 6 pieces, or 6 skin-on, bone-in chicken pieces
400g/14 oz tin of tomatoes
400ml/14 fl oz tin of coconut milk
Sea salt and freshly ground black pepper

Toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or so then grind them to a powder and mix in the turmeric.

Put the onion, garlic, chilli and ginger into a food processor and blitz to a paste.

Heat a couple of tablespoons of oil in a pan over a medium heat and add the chicken pieces, season with salt and pepper and sauté until they are a nice brown colour, transfer them to a large roasting dish (skin side up).

Reduce the heat and add the spice mix and onion paste, stirring continuously fry for 3 or 4 minutes, you can add a little more oil if it needs it.

Tip the tomatoes and the coconut milk into a bowl and mix together, if you prefer a smoother sauce you can blitz them with a blender.  Pour the mixture into the frying pan and simmer, stirring continuously.  Season with salt and pepper then pour the sauce over the chicken pieces making sure they are all well coated but make sure there isn’t loads of sauce sitting on top of the chicken.

Bake in a pre heated oven 180C/350F/Gas mark 4 for one hour, make sure to turn and baste the chicken pieces once or twice during cooking.



Taken from A Kitchen Witch's World of Magical Food

rachel patterson

Photo by Pratiksha Mohanty/Unsplash


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