Esbats + Esbat recipes

"Esbat is a coven meeting dother than one of the sabbats. For witches this is the time when we connect with deity,the Goddess,nature and conduct much of a magickal workings."

                                                                                    - Taken from my grimorie

Janet and Stewart Farrar describe esbats as an opportunity for a "love feast, healing work, psychic training and all."
With each full Moon we have a  new esbat. That is the time of the month when the energy is at it's peek. That time is for all kinds of spells. It is the time to perform a ritual and set a feast.

Fun fact: Our ancestors would calculate time in esbats. For example,the deal could be made to trade something after 3 times the moon riches it's peek.



Sabbat festivals honor the God essence. The difference between sabbaths and esbats is in the meaning. Sabbats are so to say holydays and there is 8 of them. There are 12 and sometimes 13 full Moons a year. Which means 12 or 13 esbats. The 13th fool moon is also called Blue Moon* "Full Moon magik can be conjured during the 3 days prior to the rise of the Full Moon, the night of the Full Moon and during the 3 days after."



 _________________________________________________
*Blue Moon- Occurs when the moon appears twice in the
 same month during it's 28 day cycle.Usually  it is in those
months with a 31 day.  It is also called a Goal Moon and is
 used to set new goals for your life.

 *Harvest Moon- Is the Full Moon that appears nearest
to the Mabon festival. It can be used for extra protection

 




Some Pagan recipes for full Moon feasts


 Deviled Eggs

  recipes
 Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:

1 dozen eggs
1 Tbsp. Dijon mustard
1/4 C. mayonnaise
1 tsp. Curry powder
1/2 tsp. white vinegar
Salt and pepper to taste
Paprika
Parsley, for garnish

Preparation:

Hard-boil  the eggs and allow them to cool before peeling. Peel the eggs and slice  each one in half lengthwise. Remove the yolks and place them in a bowl.
Mash the yolks up with a fork, and add the Dijon mustard, mayonnaise,  curry powder, vinegar and salt and pepper. Blend it all together.  Gently spoon the yolk mixture into the white halves, and sprinkle with  paprika. Garnish with parsley sprigs for serving.


Greek Lamb roast
 

 Ingredients:

 4 lb leg of lamb.
 18 small white potatoes.
 2 cloves garlic, halved and peeled.
 1 onion, chopped finely.
 Juice of half a lemon.
 1 cup of dry white wine.
 ½ cup of water.
 ½ cup of vegetable oil.
 3 tablespoons of butter, melted.

 1 tablespoon of salt.
 Pinch of pepper.

Preparation

 Wash the leg of lamb thoroughly.  Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper. <br  Combine the melted butter and lemon juice and brush over the lamb. Place  in a roasting pan with a lid. Add the white wine, onion, and water.  Cover and bake at 325°F (160°C) for 2 hours.  Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes.  Transfer to platter and keep warm.  In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.  Skim fat from the meat pan and add the potatoes to the meat drippings.  Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through.

Enoy!

✌️ Morela