With the full moon/lunar eclipse tomorrow many are feeling the heightened energies and emotions.
You are not alone if you are not feeling well in the body, mind and spirit. This full moon is amplified with the eclipse. What is no longer serving us and what we need to let go of will be right up front and center for some us.
It is also a time to very gentle with oneself as we allow the emotions to come up and be released.
Moving the body, such as gardening, walking, dancing, being in nature or gently moving the hips back-and-forth and in a circle rotation helps alleviate any stuck energy.
For those of us that are entering fall in the northern hemisphere, in preparation for flu/cold season I just made a jar of honey, cloves and garlic. Once the fermentation process is complete in 4 weeks you can use the honey and eat the garlic cloves.
How to Use • Eat a clove at the first sign of a cold or flu. • Take a spoonful of the honey for sore throats or daily immune support. • Drizzle over roasted veggies, salad dressings, or warm tea (just don’t add to boiling water — it kills the enzymes).
Fermented Honey-Clove-Garlic Recipe Ingredients • 1 cup fresh garlic cloves (peeled) • 1-2 tbsp cloves • Raw, unpasteurized honey (enough to cover the garlic) • A clean glass jar with lid
⸻
Instructions 1. Prepare Garlic • Peel the garlic cloves. • You can leave them whole, or gently crush them with the side of a knife to release more allicin (the immune-boosting compound). 2. Fill Jar • Place garlic cloves and cloves into the clean jar. • Pour raw honey over the cloves until fully submerged. • Leave about 1 inch of space at the top of the jar (the mixture will bubble as it ferments). 3. Stir & Seal • Use a clean spoon to stir and remove any air bubbles. • Cap loosely at first (to allow gases to escape) or “burp” the jar once a day for the first week. 4. Fermentation • Store at room temperature (out of direct sunlight) for about 2–4 weeks. • During this time, the honey will thin out as the garlic releases juices, and small bubbles may appear (a good sign of fermentation). • After 2–4 weeks, you can transfer to the fridge to slow fermentation. 5. Storage • In the fridge, it can last 6 months or longer.
It’s big energy right now, sending Love to All, ❤️ Sarah A’ryana
Saraharyana
Hello beautiful souls,
With the full moon/lunar eclipse tomorrow many are feeling the heightened energies and emotions.
You are not alone if you are not feeling well in the body, mind and spirit. This full moon is amplified with the eclipse. What is no longer serving us and what we need to let go of will be right up front and center for some us.
It is also a time to very gentle with oneself as we allow the emotions to come up and be released.
Moving the body, such as gardening, walking, dancing, being in nature or gently moving the hips back-and-forth and in a circle rotation helps alleviate any stuck energy.
For those of us that are entering fall in the northern hemisphere, in preparation for flu/cold season I just made a jar of honey, cloves and garlic. Once the fermentation process is complete in 4 weeks you can use the honey and eat the garlic cloves.
How to Use
• Eat a clove at the first sign of a cold or flu.
• Take a spoonful of the honey for sore throats or daily immune support.
• Drizzle over roasted veggies, salad dressings, or warm tea (just don’t add to boiling water — it kills the enzymes).
Fermented Honey-Clove-Garlic Recipe
Ingredients
• 1 cup fresh garlic cloves (peeled)
• 1-2 tbsp cloves
• Raw, unpasteurized honey (enough to cover the garlic)
• A clean glass jar with lid
⸻
Instructions
1. Prepare Garlic
• Peel the garlic cloves.
• You can leave them whole, or gently crush them with the side of a knife to release more allicin (the immune-boosting compound).
2. Fill Jar
• Place garlic cloves and cloves into the clean jar.
• Pour raw honey over the cloves until fully submerged.
• Leave about 1 inch of space at the top of the jar (the mixture will bubble as it ferments).
3. Stir & Seal
• Use a clean spoon to stir and remove any air bubbles.
• Cap loosely at first (to allow gases to escape) or “burp” the jar once a day for the first week.
4. Fermentation
• Store at room temperature (out of direct sunlight) for about 2–4 weeks.
• During this time, the honey will thin out as the garlic releases juices, and small bubbles may appear (a good sign of fermentation).
• After 2–4 weeks, you can transfer to the fridge to slow fermentation.
5. Storage
• In the fridge, it can last 6 months or longer.
It’s big energy right now, sending Love to All,
❤️ Sarah A’ryana
Recipe credit: wholisticwellnessway Instagram
#lunareclipse #fermentedgarlic #fullmoon
2 months ago (edited) | [YT] | 201