Tag

harvest

Browsing

The true origins of the Lord of the Dead. Read if you dare!

When most people talk about the history of Halloween, their mind turns to Spain and Mexico, and the Day of the Dead. It’s a commonly known holiday in which the people honour those who have passed away by visiting them at their graves and leaving behind gifts or possessions.

But, the history and culture of Halloween goes back even further.

The American version of Halloween today draws a very real resemblance to the European gaelic festival called Samhain. When we think of Halloween today, we think of costumes, a chance to be something or someone different, candy, carved pumpkins, and sinister things that lurk in the night. But, in reality this version of Halloween, or All’ Hallows Eve is mostly manufactured by corporations and candy companies — and no, this isn’t some conspiracy theory.

The festival of Samhain is is celebrated on October 31st in the pagan celtic calendar and marks the beginning of the long winter months. The traditions of this festival can be traced back all the way to the 10th century, where it was named after Samhain, Lord of the Dead. The festival is supposed to give people time to take stock of their lives and prepare for the coming of the colder months. Dead crops are stripped from the land.

The festival also represented a period in time where the veil between the living and the dead is thinnest.

The celtic people of Ireland long celebrated Samhain before the arrival of Christianity. The celtic people were migrants of the Roman Empire across Europe and often travelled with tales of mystery and myth, sharing folklore in various communities and speaking in direct opposition to the teachings of early Christianity. Spirituality, magic and superstition were all beliefs held in the Celtic culture. The people  believed in the connection of the land with the universe and that life continues after death. During the time of Samhain, when the darkness of winter arrived, so did unwanted spirits. They held bonfires, dressing in dead animal skins and praying to the Gods to ward off evil spirits. It was a festival of gathering and community.

Another reason the Celtic people dressed in dead animal skins or disguised themselves as ghoulish figures was to protect themselves from wandering evil spirits. The spirits would recognize them as one of their own and leave the celtic people alone.

The Lord of the Dead was not only feared, but revered. The people appealed to him in order to ensure that lost souls could be reborn. During Samhain, there are similar traditions and links to Halloween we see today — the dressing up as ghoulish figures, and the presentation of gifts, often something sweet to the Lord of the Dead. The Celtic people were even known to carve turnips to mark ancestors.

The traditions and myths of  the Celtics have been reconditioned under Christianity and has changed the way we see Halloween. Samhain was the original event to which Halloween was marketed, and similar traditions can even be seen in other cultures, for instance the Day of the Dead celebrated in Mexico to mark the memory of past ancestors.

Traditionally, Samhain is celebrated by the Irish, Scottish and even those that practice wicca. Wiccans often see the holiday as the beginning of the spiritual new year. While Samhain has not been replaced by Christianity, the Christian calendar instead celebrates All Soul’s Day on November 1st to pay tribute to Pope Gregory III.  To celebrate All Soul’s Day, people and members of the Christian church were encouraged to pay tribute to the saints by making little soul cakes or bread that represented a blessed Christian soul.

Leave a comment below on what makes Halloween creepy for you!

What to do with a bushel of apples

Tis’ the season of apple-picking and if you are like me, you have purchased a massive bushel of the delicious fruit only to wonder: what on earth do I do with them now? With over 30 apples sitting in my fridge currently, it is a great opportunity to try out a variety of apple recipes. Here is what I came up with.

4319956301_683e1f53a5_b
Photo by Stacy Spensley.

Applesauce

Once you make your own applesauce, you won’t want to buy it from the store anymore. Peel and chop at least four apples and add them to a pot. Combine with ¾ cup water, ¼ cup sugar, and cinnamon to taste. Heat on medium for 15 minutes until the mix is mushy and remove from the heat. Mush with a fork or blend if preferred. Try adding some maple syrup, cinnamon, and ginger for an extra kick. You can also add blueberries or pears.

Cinnamon Apple Chips

Cinnamon apple chips are a sweet and crunchy alternative to regular chips. Preheat oven to 225 degrees F and thinly slice apples. Sprinkle with sugar and cinnamon and place on cookie sheet. Bake for one hour until the edges are curled up. Apple slices are best when still warm and crunchy.

caramel_apple_display_3652153340

Caramel Apples

If you are looking for more of a sweet treat, caramel apples are a delicious and challenging recipe. Wash thoroughly to remove wax coating from the apples and remove the stems. Replace the stem with a chopstick by inserting it into each apple. Melt 1 Tbsp. vegan margarine, 1 ½ cup brown sugar, ¼ cup corn syrup, 4 tbsp. water and ¼ tsp vanilla into a pot and heat until warm. Coat each apple into the mixture and refrigerate for one to two hours until solid. Roll the apple in nuts or other fun toppings if desired.

 

Apple Crisp

Apple crisp is a great dish for when company comes over. Crumble brown sugar with vegan margarine to coat the bottom of a small sized casserole dish.  Peel and chop eight apples and place into a plastic bag with a dash of lemon juice. Mix with 1/3 cup granulated sugar, 1 tbsp. cornstarch, ½ tsp cinnamon and a pinch of salt. In another bowl, mix 1/3 cup brown sugar, ¼ cup flour, ½ cup oats, ¼ tsp cinnamon and salt. Add 1/3 cup melted vegan margarine. Place apples into the casserole and sprinkle the sugar mixture on top. Bake for 45 minutes at 375 degrees F.

apple-cider-570106_1920

Homemade Apple Cider

Don’t you just love a nice hot cup of apple cider, especially as the summer warmth fades away and cooler temperatures set in to stay? You’ll need 12 apples, an orange, a lemon, 3-4 cinnamon sticks, ¾ tsp whole cloves, vanilla extract, and brown sugar to sweeten. Put the first five ingredients into a pot and simmer for four hours until all ingredients are soft. Mash up all ingredients and simmer for another hour. Strain mixture several times until all the pulp and skin are gone. Add vanilla and sugar, and enjoy this yummy brew. If you are feeling adventurous, add a bit of rum!

 

What is your favourite apple recipe, let Women’s Post know in the comments below.

Pumpkin vegan cheesecake without fake cream cheese

Vegan Pumpkin Cheesecake

At every Thanksgiving dinner since I was a child, my mom made pumpkin cheesecake. It was always a hit at family events and a creative twist to the classic pumpkin pie. When I decided to go vegan, I knew I wasn’t going to forfeit my annual cheesecake and set out to find the perfect vegan recipe. Here is my favourite vegan pumpkin cheesecake recipe that I make every year.

Crust:

  • Graham Crackers
  • Vegan Margarine

First off, keep the crust simple. If you try and attempt a complicated crust, it will take forever and there is always a lengthy list of items to make for Thanksgiving dinner as it is. Either purchase a vegan crust or simply use graham cracker crumbs. Crush them up and combine with vegan margarine or coconut oil. Press in a pan until a firm crust has been created.

Cheesecake:

  • 1/2 cup of raw cashews
  • 3 tbsp lemon juice
  • 2 tbsp almond milk
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 ¼ cup pumpkin puree
  • 2 tsp cinnamon
  • ¼ tsp allspice and cloves
  • 1/8 tsp nutmeg and ginger

For the cheesecake, most people use vegan cream cheese, but I prefer to keep it out of the cheesecake. Instead, I use raw cashews. Soak the cashews overnight prior to using them. Blend all of the ingredients together and pour into the pan on top of the crust. Bake at 350 degrees F for 20 minutes. Cool the cheesecake in the fridge for four to five hours and serve.

This cheesecake recipe is delicious and provides an extra protein kick for vegans. It also has the added benefit of being a healthier version of the original, while still tasting delicious. Enjoy!