Full Moon in Leo Feb 10, 2017

Full Moon in Leo Feb 10, 2017

The Full Moon in Leo is magical enough alone, but add it’s sextile Jupiter along with the Sun trine Jupiter and we have the making for some high octane magic. Take a leap of faith, buy the lotto tickets or roll the dice today. The moon also trines Uranus bringing genius ideas or good news resulting in good fortune.


The February full Moon has many names: the Bone Moon, the Hunger Moon, the Shoulder to Shoulder Around the Fire Moon or the Full Snow Moon.


Leo rules the solar plexus, where we hold our personal power. It can be a good time to ask yourself where you have been given your power away, or how you can be a good steward of your own personal power. Plank pose and bow pose are two yoga postures that can help you strengthen your solar plexus while child’s pose and corpse pose are two poses that help relax your solar plexus.


  • Build a celebrational full moon fire with friends to work with the Leo energy.
  • Light red candles around your hearth to invoke the fire element.
  • Express your love by writing love letters to yourself or your beloved.
  • Curl up and watch a rom-com with some of your favorite snacks.


For the “Bone” Moon we pulled a bone broth recipe from one of Tiffany’s latest cookbooks, one of Molly’s favorite butternut squash recipes from the Wise Skies Kitchen and

Bone Moon Soup
This Bone Broth Recipe is featured in The Live Pain Free Cookbook by Jesse Cannone CFT, CPRS, MFT with Tiffany Harelik, MA

Bone broth has been popularized in recent years due to its amino acids, collagen, gelatin and trace minerals. Since you are trying to get the most nutritional value from this soup, it is important to use proper cooking equipment. Large stainless steel soup pots or older crock pots that contain toxic alloys will taint your healthy soup. Instead, use a ceramic crock pot and cook over low temperature for a long time. Do not skip the vinegar, as this is what pulls the minerals out of the bones and into the soup. Dog owners please note: raw bones are safe to give most dogs, but cooked bones will splinter and cause major problems.

Makes 6-8 servings. Recipe uses an 8 ½ quart ceramic crock pot.

1-2 tablespoons organic extra virgin olive oil
3 pounds (variety of meaty and non-meaty) grass-fed beef bones: knuckle, rib, tail or neck bones
¼ cup vinegar
Water, enough to fill half the crock pot
2-3 organic carrots, chopped rough
2-3 cloves garlic, minced
1 white onion, chopped rough
2-3 sticks organic celery, chopped rough
Sea salt, to taste

Pour organic extra virgin olive oil into a large skillet over medium-high to high heat. Brown meaty bones thoroughly on all sides in the oil. Put browned bones in the crock pot with vinegar, vegetables and enough water to cover about half of the pot, leaving room for the soup to grow. Pour a little water into the pan where the bones were browning and heat slightly to deglaze the pan, or loosen the browned bits and add them to the crock pot.

Make sure the lid is sealed properly to contain heat. Turn the heat on high until the broth starts to get bubbly then reduce to low. Cook at least eight hours but you may wish to continue cooking for 12 hours or longer. Taste and make seasoning adjustments as desired. Skim fat globules out of the soup and serve warm.

Make It Your Own

  • Use different types of bones.
  • Roast bones in the oven instead of pan frying before you put them in the crock pot.
  • Simmer longer to change the flavor.

Butternut Squash Mash with Caramelized Onions
Courtesy of Molly Gauthier at the Wise Skies Kitchen

1 large butternut squash, cut in half and deseeded
1 medium yellow onion, peeled, halved and thinly sliced
2 tablespoons coconut oil, divided equally
1 tablespoon balsamic vinegar
1 tablespoon cumin seed, roasted and ground
Grassfed butter, as needed
Himalayan sea salt, to taste
Coarse ground black pepper, to taste

Preheat oven to 450 degrees. Rub about one tablespoon of the coconut oil on the flesh of squash. Place the squash flesh side down on a roasting pan and roast for approximately 45 minutes or until placing a fork in the flesh yields a soft, tender consistency. Set aside to cool.

Heat the remaining oil in a medium skillet over medium heat. Caramelize the onions by cooking them slowly over medium heat for about 45 minutes. Add the balsamic vinegar and cook a few more minutes. Remove from stove and allow onions to cool.

Peel the skin off of the cooled squash and cut into large chunks then place in the blender to puree or mash by hand. Reheat the mashed squash in a large pot. Add grassfed butter to help make the consistency smooth if desired. Once the squash is hot, add cumin, salt, pepper and caramelized onions. Serve warm.

Tiffany Harelik