New Moon in Aquarius: January 27

New Moon in Aquarius: January 27


The New Moon in Aquarius sparks new ideas and opportunities in the area of social networking, groups and friends. The energy is open for brilliant solutions for humanitarian issues. There can be an element of surprise, a tone of eccentricity and unexpected outcomes with this moon. Stay open and tap into the universe for information from the cosmos.


The heart chakra is the power chakra for the New Moon in Aquarius. In order to have a healthy heart, the energy must be able to flow. Since Aquarius is an air sign, you may need to ‘talk it out’ or clear your lungs with some deep breathing exercises. Staying focused on the heart chakra with a more mental air sign can be a good way to balance the head and the heart this lunar cycle.


Aquarius is governed by the planet Uranus which rules astrology, numerology, tarot and the i ching. It might be a fun night to pull some cards, look up your numerology or play with the i ching. Working with the air element, you might want to channel your bright ideas for the year in your journal with these writing prompts:

  1. What do you want to shake up?
  2. List three creative win-win solutions for an area of your life where you are feeling stuck.
  3. What does your inner rebel want to do on your bucket list this year?
  4. What can you do to revolutionize your life and dreams?
  5. What area do I need extra freedom and what can I do about that?

Prayers and Intentions

When the New Moon is in Aquarius, you can make prayers, wishes and intentions around technology, following your heart, surprises, genius ideas, visionary thoughts and friends or groups of people.


With an Aquarian New Moon you may feel like trying something new, combining some interesting flavors, or you may be feeling inventive in the kitchen. We pulled some creative recipes from the Wise Skies Kitchen for you to try, but we encourage you to come up with something unique from your pantry as well. It’s one of those nights when you can hodgepodge what you have into something stellar.



Cardamom Limeade
Courtesy of Wise Skies Kitchen

Juice of 2-3 organic limes, plus wedges to garnish
1-2 tablespoons raw, local honey
¼ teaspoon organic cardamom, ground
2-3 cups Topo Chico or other fizzy water of choice
Pinch of salt, to taste

Combine everything in a pitcher and stir until honey has dissolved. Serve over ice with a lime wedge garnish.

Pistachio Watermelon Salad with a Jalapeno Orange Balsamic Vinaigrette
Courtesy of Kebabalicious as featured in Trailer Food Diaries, Austin volume 2 by Tiffany Harelik

 Yield: 4 servings

1 small seedless watermelon
1 (8-ounce) block of feta cheese
10 ounces arugula
½ red onion sliced thin
1 bushel of fresh mint diced
10 ounces grape tomatoes
7 oz. of roasted pistachio nuts chopped

Jalapeno Orange Balsamic Vinaigrette:
2 Tablespoons Düsseldorf mustard
2 ½ Tablespoons aged balsamic vinegar
¼ cup of fresh squeezed navel orange
½ cup extra virgin olive oil
1 teaspoon pure wildflower honey
1 small roasted jalapeno
Salt and tellecherry pepper to taste

First wash the arugula and find a place to let it dry.

Cut the watermelon into 1 inch slices (like big discs) then cut those in half. Take a small paring knife and remove the red flesh of the fruit from the green shell. Once complete, cube watermelon into 1 inch pieces & set aside in the refrigerator to chill.

Next cube feta into half inch bite size pieces. Set aside.

Heat a pan and add your chopped pistachio nuts and toast lightly.

Now grab a big bowl and fill it with the washed arugula, thinly sliced red onions, grape tomatoes, feta and diced fresh mint. Give it a good toss and put it in the fridge. Let your pistachio nuts cool in pan.

While that chills, we will start the dressing. Take your small jalapeno and roast it over your gas burner until black. Wrap it in saran wrap and let it sweat for about 5 minutes.

Meanwhile, grab a blender and add the mustard, freshly squeezed orange juice, balsamic, honey, a pinch of kosher salt and tellecherry pepper. Blend until homogenous, and then very slowly, stream the olive oil into the blender while on low.

Next unwrap your jalapeno and peel off charred outer coating. Cut off the stem and cut jalapeno in half to remove the seeds. Add jalapeno to food processor and liquefy. Taste.  Add salt and pepper if needed.

Lastly, take the watermelon out of the fridge and add it to the bowl of salad. Then sprinkle your toasted chopped pistachio nuts and serve with the dressing drizzled over, or on the side as you prefer.

Cashew Key Lime Cheesecake
Courtesy of Wise Skies Kitchen

Yield: 9 servings

2 cups raw cashews, divided
1 cup dates
1/3 cup coconut milk
1/3 cup + 1 tbsp coconut oil
2-3 tbsp raw honey
pinch of salt
Juice + zest of 2 limes

Soak cashews in water at minimum 4-6 hours. Rinse and let one or both cups dry in a food dehydrator or warm oven.

Line a muffin tin with cupcake cups.

To make the crust: pulse the soaked and dried cashews with the dates and 1 tablespoon of coconut oil into a coarse paste. Divide between 9 cups in a muffin tin, pressing crust firm and flat with your fingers.

To make the filling: purée the soaked cashews until smooth with the coconut milk, 1/3 cup of coconut oil, and lime juice. Add a pinch of salt, and sweeten to taste with honey. Divide evenly over the crusts. Top with cashews and lime zest if desired, freeze until firm (minimum 1 hour).

To serve, let the cheesecakes stand at room temperature for five minutes, then work a knife around the perimeter until the cheesecakes loosen. Enjoy chilled.



Tiffany Harelik