APRIL 2018
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The Library ...

The Wonder of New Growth
by Anne-Marie Fryer Wiboltt
Spring is arriving with its warmer southern winds. April showers bring May flowers and already the fields are decked in a light green carpet. The first plants in the garden peek out of the grounds. I see chickweed, chives, and other herbs returning from their winter sleep. It is soon time to gather nettle shoots, dandelion greens, and violet leaves for a salad. This abundance of green growth is awe-inspiring. Even in the grocery store we find a bounty of salad mixes and different kind of fresh local lettuces.

Let us sit down with a young dandelion plant or simply hold a head of lettuce in the hands as we place ourselves in a mood of wonder and awe of what we behold. This might be difficult at first. One way to connect with the feeling of wonder is to create a poem of the impressions of the head of lettuce or have a kind of "conversation" with the head of lettuce. Observe it in details and at the same time keep a peripheral vision. Open all your senses and notice what they tell you. How does the head of lettuce feel in your hands? Is it cold or warm? Is it heavy or light? Is it symmetric? Does it have a delicate smell or taste? What does it sound like when you break off a leaf? What are you experiencing holding this head of lettuce?

Become aware that when looking at this head of lettuce with all senses open in wonder, awe and astonishment, a feeling of reverence surges through you. A reverence that is new and fresh and completely unexpected. If we can stay with this feeling, we will begin to experience and even 'see' something of the wisdom within and around the head of lettuce. We will clearly experience that some life forces allowed this beautiful head of lettuce to appear and motivated it into being. Where do these life forces come from? If we leave the lettuce on the counter over night, the life forces clearly have withdrawn, where do they go? They are there in the living growth of the new plants -that we can experience with intimate immediacy.

It is a great gift to the world when we begin to observe and directly feelingly experience the creative life forces and the interweaving of these forces in all creations. Once we experience the world in this new way, we enliven a true imagination that is beyond intellectual understanding. Then a genuine feeling for the invisible wisdom in nature arises in us and the experience becomes a real spiritual sensing. Our souls begin at once to be transformed and so does this invisible world of creative life forces which we are united with.

Delicious Consommé with Snap Peas and Chives

This clear soup is deliciously light and beautiful when served in decorative ceramic bowls. Instead of snap peas use small quartered onions, wild onions or scallions.

1 quart soup stock
1 cup snap peas, cut diagonal or left whole
1/2 - 1 tablespoon of sea salt
Black pepper to taste
2 tablespoons chives, minced
4 dandelion flowers for garnish

Strain the stock and bring to a boil. If the stock is very strong, add water so the soup will be flavorful, but not overpowering.

Add snap peas and let simmer for 1-2 minutes.

Season with salt and pepper, then let the soup simmer for another minute.

Serve immediately in individual bowls and garnish with chives and dandelion flowers.


Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.

This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.

Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

During this course we will explore the nutritious needs for your growing child.

We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.

Cooking for the Love of the World:
Awakening our Spirituality through Cooking

by Anne-Marie Fryer Wiboltt

A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound


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