VOODOO RECIPES

The taste for coffee and chicory was developed by the French during their civil war. Coffee was scarce during those times, and they found that chicory added body and flavor to the brew.

Ingredients:

Dark Roast Louisiana Coffee & Chicory
1 Oz. Milk
1/2 Teaspoon Cinnamon
1 Oz. Dark Rum

Directions:

To 1 large cup dark roast Louisiana coffee & chicory, add 1 oz. boiled milk & 1/2 teaspoon cinnamon. After pouring coffee, milk and cinnamon into a cup, add 1 oz. dark rum. Sprinkle Cinnamon on top of coffee and serve.

Sea salts are essential to your at-home Voodoo Hoodoo spa kit as they exfoliate dead skin cells and stimulate circulation. They open your clogged pores to accept their minerals leaving you toned, tightened and radiant.

Ingredients:

2 cups unbleached sea salt
2 tablespoons dried
chopped orange peel
3 drops essential oil of ginger
2 drops essential oil of cedar wood

Directions:

Mix ingredients together. During bath or shower, gently rub sea salts over the skin.

From: The Rainbow Bath, by Denise Alvarado, 2007

Ingredients:

1/2 cup Turbinado sugar
2 to 3 tablespoons almond oil
1 tablespoon cocoa
Raspberry fragranced oil
Dark chocolate fragranced oil

Directions:

Mix ingredients thoroughly in a glass bowl. Start with just a few drops of the fragranced oils until you get the aroma you want. In the shower, gently rub all over body while you thinking loving, sweet thoughts!

From: The Rainbow Bath, by Denise Alvarado, 2007

Elegba/Eleggua

1/2 Pound of Soap Crafters Basic shredded soap
1/2 Cup of Whole Milk
One Teaspoon Sugar
One Teaspoon Lemon Peel Powder
One Teaspoon apple sauce
1/4 Teaspoon Orange pure Essential Oil

When Soap Base and Milk are melted and blended, add the remaining ingredients. Allow to cool for a little while so that it is partially set up and cool enough to touch. Take handfuls and roll into balls and shapes with your hands.

Oshun/Ochun

1/2 Pound of any type of Soap Crafters Basic shredded soap
1/2 Cup Whole Milk
Two Teaspoons Chamomile Flowers
One Teaspoon Honey
1/2 Teaspoon Orange pure Essential Oil
Use your favorite and prettiest bowls and cups as molds.

Make SURE you spray your molds with vegetable spray or grease with shortening or butter before using them or you won't be able to get your soap out of them!

Yemoja/Yemaya

1/2 Pound of Soap Crafters Basic shredded soap
1/2 Cup of Whole Milk
One Teaspoon Kelp or other Seaweed
One Teaspoon Molasses
1/4 Teaspoon of any Pure Mint Essential Oil
Fish Shaped Soap Molds

Ogun/Oggun

1/2 Pound Soap Crafters Basic shredded soap
1/2 Cup Whole Milk
One Teaspoon dried Pineapple, finely chopped
One Teaspoon Parsley Flakes
1/4 Teaspoon Eucalyptus pure Essential Oil
Soap Molds

Oya

1/2 Pound any type of Basic shredded soap
1/2 Cup of Goat's Milk
One Teaspoon Sandalwood Powder
One Teaspoon Red Wine
1/4 Teaspoon Laurel pure Essential Oil
Soap Molds

Shango/Chango

1/2 Pound Basic shredded soap
1/2 Cup of Whole Milk
One Teaspoon Hibiscus Flowers ground
1/4 Teaspoon Fragrance
Soap Molds

Ingredients:

1 Eggplant
1 Egg - Beaten
1 Teaspoon Cinnamon
Bottle of Peanut Oil
1 Cup Flour with 1/2 Cup Finely Chopped Pecans
Salt & Pepper to Taste
Bread Crumbs with Cooked Oats
Teaspoon Garlic Powder
1/2 Teaspoon Powdered Couch Grass

Directions:

Peel and cut Eggplant in 1-inch strips. Powder them in flour mixed with garlic powder and couch grass. Pass them through egg and then shake the strips in breadcrumbs, oats and chopped pecans. Deep fry in Peanut Oil at 375 degrees, turning often until golden brown. Salt and pepper to taste. Serve over a bed of fresh lettuce. Dine by the light of 2 pink candles.

INGREDIENTS:

2 pounds fresh crab meat

3 tablespoons peanut oil

3 scallions, including the green tops, minced

2 cloves garlic, minced

2 branches fresh thyme, crumbled, or 1/2 teaspoon dried

1/2 pound slab bacon, cut into 1/4-inch dice

1 pound fresh spinach or callaloo greens, cleaned with stems removed

1 pound okra, topped, tailed, and cut into rounds
7 cups water

salt and freshly ground black pepper

1 scotch bonnet-type chili, Pricked with a fork

Juice of 3 limes

METHOD / DIRECTIONS:

Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.
In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat. Add the okra, cover with the water, and add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork. Continue to cook over low heat for 20 minutes, stirring occasionally. When done, add the lime juice, whisk it through thoroughly, and serve hot.

Serves: 4-6

From: http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=185

Ingredients:

½ oz. raspberry liqueur
½ oz. vodka
2 oz. cranberry juice
2 oz. orange juice

Directions:

Shake everything with ice; strain into a highball glass filled with ice.