Feminine Archetypes￨Mother’s Day

As Mother’s Day quickly approaches, I feel compelled to reflect upon the 7 Feminine Archetypes: Mother, Maiden, Huntress, Mystic, Queen, Sage, and Lover. When women step into the mother role they often abandon the other archetypes, leaving women exhausted and lacking in fullness. What do we give up in order to be a “good” mother? What if embodying the other archetypes actually supported us in becoming the mothers and women we truly long to be?  As we wonder through the woods, take a moment to ponder the feminine archetypes in your life. Is it time to call in the Huntress? The Sage? The Lover? The most powerful mothers know how to access them all. It’s time to tap in. What am I reading?https://bookshop.org/shop/witchywomanwalkingThe Light Between Us by Laura Lynne JacksonSigns:the Secret Language of the Universe by Laura Lynne JacksonWhat am I playing on repeat?When Doves Cry by Prince What’s for dinner?Golden Beet SaladIngredients:3-4 medium golden beets10 small shallots1 cup uncooked rainbow quinoa1.5 cups vegetable broth2 small seedless navel oranges, segmented and chopped (see note)1/2 cup minced fresh parsleyhandful finely chopped pistachios, for garnish (optional)Miso Dressing1/3 cup orange juice1 tbsp toasted sesame oil (or olive oil)1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste1 medium garlic clove, peeled1/2 tsp minced fresh ginger1/2 tsp cane sugar (or maple syrup), or to tasteVegan Lemon Brownies1/2 cup vegan butter softened to room temperature1 cup sugar1 teaspoon pure vanilla extract1 teaspoon lemon extract3 teaspoons fresh grated lemon zest3 tablespoons fresh lemon juice2 drops yellow food coloring optional1 3/4 cups flour1 tablespoon cornstarch 1/2 teaspoon baking soda1/4 teaspoon saltGlaze1 cup powdered sugar 2 tablespoons fresh lemon juiceInstructions:Preheat the oven to 350 degrees F and lightly grease a 9×9 (or 8×8) inch baking pan. Or line it with parchment paper for easy removal.In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.Spread in the prepared pan, using an offset spatula. The dough is thick, like cookie dough, so be patient and get it as even as possible with either your hands or the spatula.Bake for 25 minutes, until just set in the center. Don't over bake, or they will be dry.Let them cool in the pan for about 15 minutes, then lift out using the parchment paper (if using) and let cool completely on a wire rack.In a small bowl, mix the powdered sugar and lemon juice until thick but pourable. Add additional powdered sugar if needed. Spread over the cooled brownies.https://ohsheglows.com/golden-beet-salad-with-shallots-parsley-and-orange-miso-dressing/#recipe_1398https://www.noracooks.com/lemon-brownies/#wprm-recipe-container-Support the show