How to connect with the planets by choosing the right grains
Who would have thought that you could connect spirituality and cuisine, and yet in recent years I have understood that spirituality is connected to everything. Of course, I knew this before, but I truly realised it quite late. Somehow I feel like I needed a bridge within me that connects knowledge, technique or an unusual experience, with my daily life. A universe of matter, wherein I don’t necessarily have to look somewhere above for It. To get back to the kitchen, we have long had a habit of cooking through the week according to the planets. The way you align with the dominant planet every day is summed up by Steiner. Right now I will not write anything about anthroposophy because I would get off topic again. The theme is spiritual cuisine.
So we have seven planets that belong to the days of the week. Sunday, starting with the weekly holiday, belongs to the Sun. The Sun is the ruler of golden yellow wheat (also spelt, kamut – khorasan wheat). We harmonise cosmically with the Sun by preparing and, of course, eating dishes from this grain on this day. So on Sunday mornings, pancakes and white bread are a must. For lunch pasta, for dinner spelt groats… thus, a plate full of gluten without a guilty conscience 🙂 if the body tolerates it that is. On Monday the Moon rules, its grain being rice and its metal, of course, silver.
If nothing else, you rotate seven grains in one week, which isn’t so bad at all. If you align with the planets at the same time, so much the better. I enjoy consciously following the cosmic rhythm of the week in the kitchen.
Sunday wheat (Sun)
Monday rice (Moon)
Tuesday barley (Mars)
Wednesday millet (Mercury)
Thursday rye (Jupiter)
Friday oats (Venus)
Saturday corn (Saturn)