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The Lover: Goddess of love beauty and sexuality, She is the patron of lovers and romance. Examples of
the Maiden Goddess in this guise include: Ezili, Hathor, and Venus.
Though these forms may at first seem contradictory they are in fact not. Rather they each represent a
different focus of the Maiden‚s energy of creativity and self-expression. Sometimes a form of the Maiden
Goddess will express only one of these facets, but many express several or all at once. The Greek Athena
is both artist and guardian, as is the Roman Vesta, while the Mesopotamian Ishtar is both guardian and
lover.
The following passage was written about the Afro-diasporic Goddess Ezili-Oshun, a form of the Maiden,
but may be taken as representative of the qualities of the Maiden Goddess in general:
„Goddess of the fulfilled and independent woman, mistress of Her own fate and pursuing Her own
dreams.
..Goddess of romantic love, and also of sexuality. She is the mistress of everything which delights the
senses.
All pleasure and enjoyment in life are Hers -anything which is beautiful and fine.
She governs the arts and crafts, music and dance, poetry and writing. All luxuries and conveniences are
Hers.
She is the creative individual, striving to fill Her own needs and expressing Herself in every way. She is
competent and dexterous, making Her will manifest all about Her on the material plane with skill and
style.
All joy and laughter are Hers...
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RECIPE - Mushroom-Walnut-Veggie Burgers
3 Tbsp. bulgur
1/3 cup boiling water
1 Tbsp. canola oil
4 ounces sliced Portobello mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, chopped
1 serrano or small jalapeño chile pepper, seeded and chopped
1/3 cup walnuts, chopped
1 cup canned pinto beans, rinsed and drained
2 tsp. Worcestershire sauce
1 tsp. reduced-sodium soy sauce
1 Egg Equivalent of Egg Substitute
3 Tbsp. seasoned breadcrumbs
Freshly ground black pepper, to taste
4 whole-wheat buns, split and toasted
4 tsp. coarse seed mustard
4 thin slices red onion
4 romaine lettuce leaves, washed and dried
Place bulgur in a small bowl. Add hot water to cover. Let sit until grain softens, 20 minutes. Drain and
set aside.
Heat oil in a medium skillet over high heat until very hot. Sauté mushrooms until the liquid they release
evaporates. Add onions, garlic and chili pepper. Cook until soft, about 8 minutes. Mix in nuts, beans,
Worcestershire and soy sauces. Remove from heat and let cool.
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