Beltane/May Eve –April 30 or May 1
The feast of Beltane is the traditional Witches’ celebration of fertility and creative energy and honours the goddess in her maiden aspect. Some celebrate it on May Eve (April 30th) while others do so on May 1st. Whichever day you choose, decorate your altar with red and white flowers and greenery. During the ritual, focus your energies on bringing more love and creativity into your life.
Start your meal with a glass of mead, sparkling wine or Prosecco.Use seasonal flowers, such as roses, sweet pea, lily of the valley, daisies and greenery like ivy and lovage on your table. Add green, red and white candles to symbolize the twin themes of love and creativity.
Beltane Correspondences
OIL: almond, sandalwood
CANDLES: red, white, green
FLOWERS: rose, ivy, sweet pea, lily of the valley, daisy
INCENSE: jasmine
STONES: carnelian, emerald, coral, lapis, gold, malachite
You can also make a philtre for a talisman or for bathing using any or all of the
following: sweet woodruff, roses, lovage, vervain, periwinkle, heather, lemon,
mint, lemon balm, mistletoe, jasmine, damaina.
If you need more information about Beltane spells and recipes, you can download my Wheel of the Year ebook Simple Wiccan Magick Spells & Ritual Ceremony. If you only need festival and full moon recipes, then The Witches’ Cook Book is for you.
Beltane Menu
Cheese & Chive Wafers
Pasta & Fresh Vegetables
Honey-Almond Pound Cake
BELTANE HONEY ALMOND POUND CAKE
Ingredients:
½ cup/125 ml slivered almonds
2 cups/500 ml all-purpose flour
2 tsp/10 ml baking powder
¼ tsp/1 ml baking soda
2/3 cup/175 ml liquid honey
1 cup/250 ml unsalted butter
3 eggs
1 tsp/5 ml vanilla
Directions:
Preheat oven to 325F/160C/Gas Mark 4.
Toast almonds over medium heat until golden.
In a small bowl, stir together flour, baking powder and baking soda.
In a large bowl, use an electric mixer to cream butter until fluffy. Gradually add honey, then eggs, one at a time and vanilla. Beat until well-mixed, but not totally smooth.
Fold in flour mixture and almonds and mix again. Pour into a buttered and parchment paper lined 8” x 4” loaf pan. Level top and bake in centre of oven for 1 hr.10 min. or until cake tester is clean.
Cool in pan on rack 15 minutes. Turn out onto rack to cool further. You can add bowls of fresh fruit, like strawberries. Serves ten.
Blessed be and Happy Beltane!
© 2013, Holly Zurich. All rights reserved.
