With the winter Solstice we observe the shortest day and longest night, but throughout human history the solstice has signified something far more powerful. The definition of solstice comes from Latin - Sol, sun and Stice, still - So the solstice is a period when the sun stands still? Not quite. What takes place is a period of a few days where sunrise and sunset are at approximately the same time, almost like time itself is standing still.
Observing the phenomenon, our ancestors revered the Winter Solstice as one of the most important festivals of the year. It was believed that during this time, the veil that sits between our world and the afterlife was at its thinnest, a solemn time where we walked amongst the spirit world. Singing and chanting would accompany the feasting, where it is believe the communion of voices singing in harmony would lift the veil further so we could mingle in the presence of angels, a ritual from this time of year that runs right through to the modern age carol service.
The feasting around this time of year has been taking place at least as far back as the stone age. Typically, livestock would be slaughtered for the solstice, and the last arable crops would be brought in. What could not be stored would form part of the feast. Whilst the feasting could be excessive, it is normal for us to consume more this time of year. The extra fat and protein, along with the engagement with others in celebration helps us to endure what would have been a particularly dangerous time of year.
The Christmas cake might not seem like the ultimate health food but its origins are all about helping us to survive through the rigors of the harsh winter months. Going back several hundred years, a recipe involving oats, stewed fruit, butter and eggs would be eaten throughout the dark days to line the stomach following the festivities. Far from simply “lining the stomach”, these ingredients provide soluble fibres, important nutrients and flavonoids, amino acids used in neurotransmission as well valuable short chain fatty acids from butter that act as a primary food source for the human microflora. The modern Christmas cake developed from these humble origins and is what we think of today as a the delicately iced treat that mixes so well with the cheeses and spirits left over from a Christmas party.
Far from a period of crash diets and fasting, the post holiday season was traditionally a time of living off the plentiful stores gathered from autumn and early winter. Constitutionally, particularly in a northern climate, we are not very well adapted to starve ourselves through the winter months. Early spring however, or the period known as Lent, is a much more suitable time for us to change our diet, eat less and prepare our metabolism for longer days and warmer weather.
So a bit of indulgence is not such a bad thing this time of year and perhaps a Christmas cake, depending on how we make can be a good thing for our health and those we share it with.
Merry Christmas from everyone at Bionutri and Aquasol.
Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g dark brown sugar in a large pan set over a medium heat.
Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of parchment, then wrap a double layer of newspaper around the outside – tie with string to secure.
Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, Echinacea, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well.
Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.
To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.
It’s a bit late to make a Christmas cake in time for the big day, but the following recipe can be used any time for good sustaining cake
1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
1Kg mixed dried fruit
zest and juice 1 orange
zest and juice 1 lemon
150ml Brandy , Sherry, whisky or rum, plus extra for feeding
250g pack of butter , softened
200g Dark Muscovado sugar
175g Plain flour
100g Ground Almonds
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
2 ground cloves
100g flaked almonds
4 large eggs
2 tsp Aquasol Echinacea root