Brighid Celtic goddess, is the keeper of the sacred flame, the guardian of home and hearth. To honor her, purification and cleaning are a wonderful way to get ready for the coming of Spring. In addition to fire, she is a goddess connected to inspiration and creativity.
Setting Up Your Imbolc Altar:
Traditionally, the colors of red and white are associated with Brighid. The white is the color of the blanket of snow, and the red symbolizes the rising sun. Brighid is also tied to the color green, both for the green mantle she wears and for the life growing beneath the earth. Decorate your altar with a white cloth, and drape a swath of red across it. Add green candles in candleholders.
You can also add flower bulbs to symbolize new growth.
Imbolc is a time of magical energy related to the feminine aspect of the goddess, of new beginnings, and of fire. It’s also a good time to focus on divination and increasing your own magical gifts and abilities.
Imbolc Gifts to Make and Share:
-Imbolc is a festival of fire. Put together a small gift basket with a homemade candle, blessing oil, and incense to celebrate the sabbat. If you don’t have the time to make candles, buy a few pre-made ones, and embellish them with sigils of your tradition, of fire, or of Brighid.
-Imbolc is a time of cleansing and purification. Make small homemade soaps or bath salts, wrap them in decorative paper, and tie with a ribbon. Make them in different herbal scents, and exchange with friends.
-Creativity: Handmade Journal
Recipes for Imbolc:
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
- 3 loaves frozen bread dough, thawed (this is in the frozen foods section at the grocery store)
- 1 egg
- Sesame seeds
Allow the bread loaves to defrost at room temperature. Before it begins to rise, cut each loaf in half with a large pizza cutter or a knife. Roll each half out until it’s about 18″ long, and about an inch thick. You’ll end up with six of these long strips.
Take three of the strips, and braid them together, trying not to stretch them out too much. When you’ve reached the end of the braid, tuck the ends underneath themselves. Repeat the process with the other three strips, making a second braid.
Place the braids either on a baking stone, or on a pan that has been sprinkled with cornmeal.
Beat the egg in a small bowl, and add 2 Tbsp. water. Lightly brush the egg and water mixture over the braids, and then sprinkle with sesame seeds. Let them rise in a warm place for about an hour, or until doubled in size.
Bake at 375 for 30 minutes, or until a light golden brown color. Remove from baking sheet, and allow to cool for 15 minutes or more before serving.