Spirit & Food

In the last issue of Spirit-21, we began discussing a diet of meats, namely beef and pork, and what such a diet provides for individuals and cultures that emphasize such. This issue completes our discussion of meats with a description of some of those less frequently consumed in modern nations, namely lamb, goat and other game animals.

Diet of Lamb

What is to be gained by eating Lamb, Goat, or Venison, meats less frequently consumed in the American Diet?

The psychology of the sheep is that of a deeply herd-oriented being, and is associated with direct protection by man. The sheep has a deep trust in Authority and reliance on the established Powers of the community. The basic defenseless nature of the sheep leads to predator fear. This indicates a tendency for cultures that encourage the eating of lamb to have an enemy to fear and to develop a flight and avoidance psychology as their response to such. Many such cultures thereby rely on an established Church and Priesthood to offer them the Authority and Protection they seek. By submitting to established authorities or by becoming one, one reveals a tendency toward an underdeveloped or overdeveloped sense of personal importance. One such example of a cultural group that encourages the eating of lamb is the traditional Greek Orthodox sect. Lamb diets are found in the Middle East.

Diet of Goat

Goat, although not often eaten in some parts of the modern world, is a tradition in many of the mid-eastern diets. The goat is courageous, hardy and sexually active. Unlike the bull among cattle, the Goat has little interest in herd authority or political power, but has more interest in self-gratification. The goat-eater has a tendency toward self-reliance and fulfillment of individual needs and the ability to survive with considerable serenity. The goat can eat anything and enjoy it. Goat is a symbol of adventurous self-interest. Spiritually, the eating of goat leads to a view of Self as God. This can result in a range of being more self aware to that of being more self- righteous.

Diet of Venison, Moose and/or Elk

The behavioral psychology of this grouping is all similar, essentially peaceful and crowd-shy. Native Americans refer to the deer as gentle in nature, the Moose as an animal with a healthy self-esteem, and the elk as one with stamina. Each generally chooses a solitary life, outside of the breeding seasons. Freedom of movement is an essential part of their being. Males are especially combative, during the mating season, with females harmonious and social toward one another.

Individuals or cultural groups that choose these animals as part of their diet possess the need to be more at home with oneself, be less dependent on group approval, and display more gentleness as a being, with greater pride in one's own self. Overindulgence in this type of diet could reflect extreme aggression and competition and some balance may be called for through incorporating other diets, as is true of any diet that creates an imbalance.

This information provides us with awareness of how widespread cultural diets reflect the psychology of that culture. What one wishes to cultivate within oneself can be observed through one's sudden urges. By looking at what diets one avoids, one can gain insight into behaviors and attitudes that one does not want in one's life. Planning a dinner party? What are you REALLY planning for your guests?

This article completes our description of meat diets. In the next issue, we will address the diet of poultry.

RECIPES FOR SPRING

In keeping with our respect for all of the diets available to individual needs and preferences, we offer 2 spring recipes , one for a meat and one for a vegetarian diet.

For those who enjoy lamb, we offer the following recipe to serve 8-12. It is worth the effort to make this size recipe and freeze it in portions for future meals on those nights when time is of the essence, and something savory and hot is wanted for a cool, rainy day.

IRISH LAMB STEW

Filet 3-lb. boneless leg of lamb into ¼ inch slices, removing excess fat.
Thinly slice 2-3 large onions.
Peel and slice 5lbs. Potatoes into ¼ inch slices.

In a very large casserole dish, or split between two dishes, layer first the onions, then the potatoes. Sprinkle these layers with salt and pepper, then add another layer of lamb and repeat, ending with vegetables on the top.

To 5 cups of hot chicken stock, add:

• 1 tsp. Rosemary
• 1 tsp. Thyme
• 1 tsp. Savory
• ¼ cup chopped parsley

Pour this over the layers of vegetables and lamb, and add 3 bay leaves.
Cover and bake in a 350-degree oven for 90 minutes and enjoy the savory aroma while it cooks. Enjoy!

For this issue's recipe for vegetarians, we offer another frequent sell-out from our former As You Like It's recipe file. We provide the recipe for generous 6 servings, but it is infinitely expandable by the addition of other vegetables to your liking. It can be served with the sauce heated or cold, or with the vegetables raw or cooked or in combination, according to individual preference. It works great as leftovers or for continuance as part of the next night's meal, so feel free to make plenty!

SPRING FEAST VEGETARIAN RICE PLATTER

Cook 2 cups of raw rice with ½ tsp. Turmeric according to directions on the type of rice you are using. Adjust the rice quantities to the number of people you wish to serve, allowing about ½ cup of cooked rice per person.
The sauce serves about 12 people, as does this quantity of vegetables.

The Sauce: Sauté in a large frying pan, 1 med. Onion in 1 Tblsp. Olive oil with 1 Tblsp. Freshly ground Ginger.
Stir in:

• 1 ½ cups smooth peanut butter
• 1 ½ cups hot water
• 3 Tblsp. Cider vinegar
• .3 Tblsp..soy sauce
• 1/3 tsp. Salt
• 1 ½ Tblsp. Honey
• 3 Tblsp. Lemon juice
• Dash tamari

Arrange on a platter, on a bed of greens or spinach, along with the rice, your vegetables of choice, either raw or cooked, depending on your preference. We suggest the following:

• 1 each raw sliced yellow, red and green peppers
• 1/3 head of broccoli, raw or steamed until tender
• 1/3 head of cauliflower, raw or steamed until tender
• 1-2 bunches of scallions
• ½ lb steamed fresh green beans
• 1 can sliced water chestnuts
• For added crunch and protein, add 1-cup pecans or other nuts or seeds.

You may then "pretty up" the platter for spring with hard-boiled eggs, fresh pineapple, and wedges of oranges and limes with coconut. For a smaller group, add fewer vegetables, simply adding to the list for a larger group.
Serve the sauce on the side, hot or cold, and enjoy! Leftovers keep for 3 days and are welcomed accompaniments to many other dishes.

Ava