This sabbat celebrates the sacredness of food, the body of Mother Earth, in the form of bread. Giving thanks to the planet around us, cherish this holiday and that which sustains us. I remember my first Lughnassad, I was so pumped up to make all kinds of wonderful breads with several people. The sunny hours of the day drew on. Those people did not show up, and I was left with my mother to make the bread. So we both spent the day together, had a wonderful time. But we didn't waste our harvest. We made one loaf of bread, and it was enough :) This holiday is not about how much food you cook, or how much food you have. It's about taking the time, to truly appreciate what the Earth has given you, and more importantly to enjoy the company of those close people in your lives. Here are a few recipes to which you can bless the season :)

Crunchy Summer Salad:
This makes a wonderful lunch while waiting for your bread to rise! Enjoy...
Ingredients:
1 package of salad typically you want the mixed kind with all different veggies
Pumpkin seeds (raw or toasted)
Sunflower seeds
Sesame seeds
Poppy seeds
Dock Seeds

Applesauce Pecan Bread
This bread makes an excellent dessert bread, after your main course on Lughnassad...
Ingredients:
1 cup of sugar
1 cup of applesauce
1/3 cup oil
2 eggs
2 tablespoons milk
1 teaspoon almond extract
2 cups of flour
1 teaspoon soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans

Topping Ingredients:
1/2 cup chopped pecans
1/2 teaspoon cinnamon
1/2 cup packed brown sugar

Instructions:
Combine sugar, applesauce, oil, eggs, milk and almond extract. Mix well. Combine all dry ingredients and add to sugar mixture; mix well. Fold in pecans. Pour into greased and floured loaf pan. For topping, combine pecans, cinnamon and brown sugar. Sprinkle the topping over the batter. Bake at 350 degrees (f) for 1 hour and 5 minutes. Test for doneness and cool on rack.