Be Creative with Wild Mushroom Soup!

This week on my podcast, “Astrological Cooking” I am happy to have as my guest, Arlene Weinstock, artist, photographer, author, and all around creative wizard. 

Arlene talks about her “loosen up” method to find your creative juices and she insists that all of us are creative. Check out the programs she offers on her website.
At the end of this week’s podcast, I give the recipe for my “Cream of Wild Mushroom Soup.”  This is a great holiday soup because it is so elegant and creamy and one that helps you express your creativity. There are so many mushrooms from which to choose. I like creminis and hen of the woods but you can try any assortment to make this dish exciting.

Check this and my other recipes in my cookbook, “Signs of the Tines: The Ultimate Astrological Cookbook,” available at

November Issue – Astrological Awareness – Freebies – Podcasts and Gifts

November, 2013 Welcome to the November issues of “Astrological Awareness” – this month we have several opportunities for you to get some gifts for friends and yourself! This is a great time to get a jump on 2014 with a yearly astrological chart to see what is coming up for you in the New Year. Also check out a great new E Magazine, that you can get for free and my Astrological Cooking podcast! Did you FEEL the Eclipse on November 3? Many people wanted to see it but the Astrologically attuned wanted to feel it – an eclipse is a big event – it is a catalytic event. This one was in Scorpio – the sign of change and transformation. Where did it “hit” in your chart – what areas are ready to change in your life? If you don’t know – drop me an email – we can take a look at your chart. Thanks! Joan Porte Get your free 12-month subscription to “Lean Toward Happy!” I am so excited to tell you that every month one of my recipes will be in the new Apple magazine “Lean Toward Happy.” The first edition is now out and features my yummy dish for Sagittarians. To get your free 12-month subscription to “Lean Toward Happy” go to Check out my free podcast! I am so happy to tell you that my podcast, “Astrological Cooking” on web talk is really taking off. Every other week we have a new guest to help understand some aspect of Astrology’s influence on our lives. This month we have a wonderful artist Arlene Weinstock, visiting us on November 11 and tell us about unleashing creativity. November 28 will feature coach and facilitator Kate Trygstad,, will show us how we can shoot our arrow in the air like the Archer, the symbol of Sagittarius and reach our goals. Never miss a podcast – get a free RSS feed at! Get a Jump on Your Gift Giving Give a signed copy of my cookbook, “Signs of the Tines: The Ultimate Astrological Cookbook” for the Holidays The book is available from Amazon and Barnes and but to get a signed copy order a copy directly from the website and shoot me an email to tell me how the book should be signed. Give the most personalized gift under the stars! Whether you want to surprise someone with a natal birth chart for the holidays or want me to chart what the energy of the stars have in store for them in 2014 it is best to order the chart early! I will email it out on whatever day you want. However, since these charts are so personalized and they take a bit of my time it is best to get them started early. I wish I had Santa’s elves! To order visit my blog Jump for Joy over Jupiter: Acorn Squash and Polenta Soufflé In my latest podcast of The Astrological Cook on Web Talk Radio, I spoke of Jupiter and the joy and expansion it looks to bring to our lives. Because my interview with Lean toward Happy creator Roz Warren went a bit long (how Jupiterian is that), I didn’t have time to give listeners my recipe for Acorn Squash and Polenta Soufflé so here it is! I made this out of leftovers a few weeks ago and it is so easy and delicious. Makes 6 -8 servings 2 medium acorn squash 1 ½ cups corn meal 2 teaspoons salt 3 tablespoons unsalted butter ¼-cup milk 2 teaspoons cinnamon 1 teaspoon, freshly ground nutmeg ½-teaspoon cardamom Preheat the oven to 400 degrees. NOTE if you are one of those people who hates to wield dangerous knives there is an easy way to handle acorn squash. Just bake them in a 400-degree oven for about 40 minutes until they are soft, let them cool then slice them in half, remove the seeds and the skin. It is easier that doing all that when they are hard as a rock. While the acorn squash is cooling, make the polenta. Bring 3 quarts of water to a mild boil then slowly whisk in the corn meal. You do not want lumps so keep whisking until smooth, stir in the salt and butter, and blend well. Remove from the heat. Combine the cooled acorn squash and polenta in a food processor, add the milk and spices, and blend until very smooth. Pour into a greased 1-quart soufflé pan and bake 20 minutes. Serve immediately. HAPPY THANKSGIVING ALL!!!!!!!!!!!!!!!! .