Capture the Sun's Energy

Midsummer, or Litha, is the day that the Sun’s energy is at its strongest.  Take the time on this day charge your solar crystals (quartz, sunstone, citrine, ruby, bloodstone..) and gold amulets.  Or you can try this neat project from Lynn Woike at


Gather together glitter, confetti and any similar material – perhaps crushed yellow gemstones – and put it all in a clear jar or in a bowl. Hold it up to the first rays of the morning sun. Keep it in the sunlight for as long as you feel is necessary to absorb its essence, power, life force, joy and warmth. Perhaps even put it out again at noon and sunset.


Then, divide your material into tiny bottle or jars and label them “Sun Dust” with directions to “sprinkle as needed for light or warmth.”

You can decorate the bottles by inserting a tiny screw eye hook into the top of the cork and attaching beads, charms and other trinkets – or hang it from a cord, ribbon or chain.


If weather prevents you from catching the rays on June 21, try for the 20th or the 22nd. If you look at the sunrise and sunset times of each day, you’ll notice that there is less than a minute’s difference in the length of each day.

Citrus Salad

Super easy and delicious, citrus salad is a perfect treat for Midsummer.  Oranges and grapefruit are very solar, and Oranges attract happiness and abundance while grapefruit cleanses and purifies.  This recipe is from Giada De Laurentiis at the Food Network.



  • 1 large orange, peeled and ends trimmed
  • 1 grapefruit, peeled and ends trimmed
  • 1 large or 2 small fennel bulbs, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup packed fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup chopped walnuts, toasted



Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.


In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.


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