Here’s the first of this year’s podcasts, with a little background info on how I came to Druidry. This podcast is free to listen to, but if you’d like to hear them all (and I intend to release one a week) then you can subscribe for only £15 a year. You’ll also get the audio book The Awen Alone: Walking the Path of the Solitary Druid, my music album, talks, meditations and more.
Wishing you all the best for the New Year. Huge thanks to all who have supported this blog, commented, emailed me and more with their lovely messages. I can’t even begin to describe the wonderful sentiments that people have sent over the last year, and my heartfelt thanks goes out to everyone. Big love to you all!
This is a recipe from my cousin, whose daughter LOVES it.
“Aurora has a new favourite meal (she had 3 bowls): homemade mac and cheese. Here is the original recipe. It is a raw recipe. I served it over cooked brown rice noodles instead (making it no longer a raw recipe). This contains a fair amount of nutritional yeast. This is a great source of vitamin B12 which is often lacking in a vegan diet.”
Macaroni and Cheese
1 3/4 cups cashews, soaked for a couple of hours
Juice from 1/2 of a lemon
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 medium shallot
1/2 teaspoon chili powder
1/2 clove garlic
4-5 yellow squash (peel and trim)
Blend all ingredients in your blender until completely smooth.
Using a spiral slicer, create long noodles with the squash and then chop them into smaller “macaroni-size” pieces. Sprinkle with salt and let sit for half an hour.
Mix noodles and Cheesy Sauce in a bowl and then spread into a dish.
Warm slightly in a dehydrator at 115 degrees for 1-2 hours.