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No Spring without Winter!
by Anne-Marie Fryer

We just finished harvesting the fall vegetables from the garden beds. It is not long ago everything was growing vigorously. What has happened to the life of the garden? Where did all the life forces (or may I say fairies) go? The drawing in of life forces, begins in fall, continues through the beginning of winter and is completed as solstice approaches. These forces condense and stay active below the soil while on top of ground everything seems lifeless and asleep. In winter the sun is above the horizon for the shortest time, but the moon rises higher, staying in the night sky for many more hours than in the summer. In our garden seeds will soon cuddle cozily, under a blanket of snow, waiting for spring to arrive. We snuggle closer to the hearth as winter guides us into a quiet, inward mood of solitude and contemplation.

Springtime is the season of new begins. As the sun climbs higher in the sky we sense the earth exhaling anew ascending currents of life forces. We experience deeply the outward upward growth and opening feeling of renewal as a contrast to the withdrawing of life forces in winter. Through the interplay of the sun and the earth, nature's power of growth intensifies and millions of tons of leaves and grasses are brought forth within weeks. The new life and vitality of spring fill us with jubilation and hope.

In summer the earth is breathing out its life forces completely. The sun is at its highest, bathing our world in warmth and light. The air feels full and expanded. The growth processes, begun in the spring, are now at their peak, ripening and maturing. The gardens and fields yield a cornucopia of fresh fruits and vegetables. This magical moods of summer penetrate us with enthusiasm and warmth while we dream the 'Midsummer's Dreams.'

With autumn approaching the days mellow. We experience the sun's weakening influence on earth and the softening of the light. As the sun withdraws from the hemisphere the earth mother inhales with certainty the life forces back into her womb. Temperatures fall and growth processes slow down. Leaves fall from their branches and seeds drop to the ground. We bring the harvest to the root cellar and put the garden to rest. As winter draws nearer our thinking crystallizes, courage builds up and our sense of inner light strengthens.

During these coming winter month try to express the moods of each season through writing, drawing, painting, music, sculpturing or poetry. These delicious baked cinnamon apples will surely set the mood for the winter mood.

Baked Cinnamon Apples

Cinnamon and apples go well together in this warming and relaxing dessert, suited for fall. Use a variety of apples and discover how they differ in sweetness and crunch.

3 tablespoons walnuts
4 apples
1 tablespoon light miso
2 tablespoons freshly ground peanut butter (optional)
2 tablespoons water
1 tablespoon cinnamon

Soak the walnuts in lightly salted water 4-6 hours. Drain and chop them fine.

Preheat the oven to 375 degrees.

Core the apples with an apple corer or spoon. Make sure not to cut all the way through the apple.

In a small bowl mix the miso and peanut butter. Add water, cinnamon and chopped walnuts.

Spoon 1 tablespoon of the filling into each apple.

Place the apples in a baking dish. Bake in the oven for 15-20 minutes or until soft.

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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