Eating our way through the zodiac ~CAPRICORN~
Winter officially began in the Northern Hemisphere as Capricorn took the helm on our zodiacal ride. This cardinal sign initiates the new season and the mountain goat starts its slow steady climb into the light. The taskmaster Saturn rules this cold earth sign and brings with it the art of discipline, the act of perseverance and a structure to form. For days I have been contemplating my personal perspective and relationship to Capricorn with much resistance. Capricorn words like ambition, business, conservative, authority, even tradition make me a little squeamish. At the same time, some of these words as concepts are what I find myself fostering in the here and now. My Piscean Saturn with its almost perfect trine to Neptune has fought with diligence to deny the need for material gain or a seat atop the success ladder. But one of the treasures that Capricorn and Saturn extend is wisdom, value and strength to overcome one’s limitations or one’s perceived plight given time and maturation.
We arrived in this Capricorn season with Saturn in its earthy domicile. With Saturn in Capricorn until the end of 2020, this is a potent time to hear Saturn’s call to get to work... shit or get off the pot, so to speak. The house that Capricorn rules in our natal charts is an area of our life that is looking for refurbished foundations. What is the work we need to do here? Have we been neglecting our responsibility to the lessons and teachings of this house? Or are we enduring and utilizing our talents with skilled discipline.
Capricorn knows about doing the groundwork and creating a support to build something lasting. When we look at our health, Capricorn and Saturn ask for these considerations. In medical astrology, Saturn can show where we need to focus extra discipline in maintaining a strong constitution. William Davidson said “wherever Saturn is, is the slowest point in the body as a rule; it is the most hypofunctioning”. His belief is that Saturn placement in the natal chart can point to the cause of most disease. According to Davidson, the following are the areas in the body to focus on with Saturn in each sign even if the symptoms do not seem to correspond to the organs in question.
Saturn in Aries/Libra – kidneys Drink lots of clean water. Attention to acid/alkaline balance. Cleanse the kidneys
Saturn in Taurus/Scorpio – Large Intestine Include adequate fibre in the diet. Address any constipation issues. Cleanse the bowels
Saturn in Gemini/Sagittarius – Lungs Should not live in damp environments if asthma or bronchitis is an issue. Cleanse the lungs
Saturn in Cancer – Stomach Ensure you are producing enough HCl. Digestive enzymes if needed.
Saturn in Leo – Heart/Back Exercise and activity.
Saturn in Virgo – Small Intestines/Liver/Pancreas Pay attention to food sensitivities. Watch consumption of excess sugars. Cleanse the liver.
Saturn in Capricorn – Gallbladder Bitter foods and Digestive enzymes with bile.
Saturn in Aquarius – Carbon Dioxide retention and starch poisoning (excess carbohydrates) Plenty of fresh air and exercise in clean air environments. Low starch diet will improve oxygen intake.
Saturn in Pisces- Liver/Cecum (where the small and large intestines meet)/Arches of the feet Cleanse and support liver. Support peristalsis of the small and large intestines. Seek proper alignment of the cuboid bone in the feet.
I have been under the weather the past couple of weeks, so it is not hard to crave a hearty, warming, rich and sumptuous Capricornian meal. Capricorn is a connoisseur and would like you to pay attention to good quality ingredients.
600g lamb cut into bite size pieces
3 tbsp olive oil
3 large shallots coarsely chopped
4 large garlic cloves finely sliced
150g mushrooms coarsely chopped (I used shitake and cremini)
½ btl of full bodied red wine
¼ cup Armagnac
3 carrots chopped
10 or so sprigs of fresh thyme
3 large Bay leaves
1 cup stock (beef or chicken)
In a large pot heat olive oil to a medium high heat and sear/brown lamb in divided batches. Do not over crowd the lamb allowing it to sear on each side. Remove lamb from the pot and add olive oil as needed for each batch of lamb. When the lamb is all done and removed from the pot, add shallots, garlic and mushrooms turning the heat down to medium low. Cook until shallots and mushrooms are soft and brown, stirring often. Add a few splashes of wine and deglaze (scraping the bottom) the pot, mixing into the shallot and mushroom mixture. Add the rest of the wine, the Armagnac, carrots, thyme, bay leaves and stock. Add the seared lamb and bring to a simmer. Cover and cook at lowest simmer for 3 to 4 hours. Serve with baguette and a stinky French cheese
Written by Jane Sloan, Nutritionist (RNCP),