The magnolias are in bloom and what a beautiful site it is from the trees to the grass. Yards covered in "petal droppings," the cherry blossoms, camellias and magnolias trail a pink carpet alongside the driveways and sidewalks.
Spring flowers are the representation of my soul. Constantly, evolving, changing and rebirthing, we humans must be flexible to change within ourselves.
And this season that change results in me having a deeper appreciation for Easter.
In my recent post, Vegan Lemon Cake Topped with Coconut Cream Frosting, I wrote about the pagan background of Easter and where the name comes from, Eostre, the Germanic / Teutonic / Saxon Goddess. In every picture of her, she has a rabbit and colored eggs. The rabbits were sacred to Eostre and were her messengers.
Now there is debate on whether this is the truth or just a modern idealization of her. Many pagans denounce the Christian meaning of this holiday, but either way, the rabbit is sacred in many ancient cultures.
The ancient Celts believed hares burrowed underground to carry messages from the living to the deceased. The celtic warrior queen, Boudicca, released a hare before battle as a good omen.
In Southeastern Native American tribes, like the Cherokees, believed the rabbit Jistu stole fire and brought this sacred knowledge to the people.
Many people do not realize that French Christian monks were the first culture to domesticate rabbits in the 6th Century (500-1000 BC).
Eostre's beauty is captivating and represents the divine feminine. It's natural and normal, when connected to nature, to place a flower behind the ear or want to wear frilly dresses and frolic through an ancient forest.
The closest I can get to this in modern day living is via cooking.
After many walks in the Queen Anne neighborhood, I noticed the magnolia flowers look like bunny ears. In fact, the outer layer of the flower looks like the back of a bunny's ear. Pretty in pink, this not only inspired my culinary creativity for spring, but also for Easter.
The best part of this recipe is that the colored frosting is all natural. I used fresh beet and carrot juice to dye the frosting. I tried something like a NAKED fruit juice and it did not work out. I then juiced a carrot and beet (bottled is okay as long as its 100%), which worked perfectly.
I purchased two sizes of an egg cookie cutter. You can bake this together so that the bunny has feet, or omit to use as smaller eggs. You can use toppings or gel to decorate a bunny's face.
Vegan Sugar Cookie Bunnies Topped with Homemade Frosting
Total Time: 30-40 minutes
1 small + 1 large egg cookie cutter
Your favorite sugar cooke recipe like this one
1 stick of earth balance butter, at room temperature
2 cups powder sugar
Follow the directions of the sugar cookie recipe. You'll need to roll out the dough and then use the cookie cutter to cut out the egg. From here, it's best to freeze the cut outs so the cookies do not spread.
While baking, make the frosting. With a mixer or egg beater, cream the butter and gradually add 1/4 cup at a time of powder sugar together. Remove a portion of the frosting into two separate bowls.
Gradually, add the juice one teaspoon at a time until your desired color. Frost the cookies once they are completely cool.
Add decorations to the front or use some of the white frosting to indicate a bunnies tail.
Check out my 5-ingredient Cashew Cherry Energy Bites - also inspired by the magnolias.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com