Embodied Beltane ￨ Body-Neutrality

Beltane has arrived! May Day marks the sacred midpoint between the spring equinox and the summer solstice. It’s a time to celebrate fertility, life, sexuality, and nature’s renewal. It’s also a time to honor one’s body and to connect with the physical pleasures of life. But for many of us, it can also be a time of self-consciousness regarding our physical form. This scrutiny can keep us from experiences that offer deep joy and pleasure. Body neutrality offers us a path forward, even when our body fails to meet all of our expectations. When we find acceptance with our bodies, we open ourselves up to a deeply fulfilling, embodied life. As we stroll through the woods on this idyllic spring day, consider embodiment practices worth exploring in your own magical life! What am I reading?The Live Elixir of Augusta Stern by Lynda Cohen Loigmanhttps://bookshop.org/a/111301/9781250278104Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmannhttps://bookshop.org/a/111301/9780063353336https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?In the Mirror by The Interrupters What’s for dinner? Roasted Brussels Sprout, Beet, and Salmon Salad Ingredients:3 large beetsExtra virgin olive oil24 ounces fresh Brussels sprouts2 salmon filets 1 1/2 cups cooked quinoa⅓ cup extra virgin olive oil2 tablespoons apple cider vinegar1 tablespoon grainy mustard1 tablespoon maple syrup 2-3 ounces goat cheeseSalt and pepper Instructions: Preheat the oven to 400°F. Peel and dice beets. Line cookie sheet with parchment paper, drizzle beets with olive oil, season with salt and pepper. Spread onto cookie sheet. Wash and slice Brussels sprouts. Line cookie sheet with parchment paper, drizzle sprouts with olive oil, season with salt and proper. Spread onto cookie sheet. Bake salmon in oven or instant pot (skin side down). Brush with olive oil and salt and pepper. In a large bowl, add the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add roasted sprouts, beets, and cooked quinoa to bowl. Gently break apart salmon with a fork, add to bowl. Top with goat cheese. Mix thoroughly until coated with dressing.Lemon Blueberry BreadIngredients1 ¾ whole wheat flour + 1 teaspoon to coat the berries1/2 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt1 cup plain Greek yogurt½ cup maple syrup⅓ cup coconut oil melted2 eggs at room temperature1 tablespoon fresh lemon juice1 tablespoon lemon zest1 teaspoon vanilla extract1 cup fresh blueberriesInstructionsPreheat oven to 350 F. Grease and flour a loaf pan and set aside.In a medium bowl combine the dry ingredients together.In a large bowl combine the wet ingredients.Gently fold in the dry ingredients to the wet ingredients.In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.Support the show