Joyful Giving ￨ Presents with Presence

How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you’ll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. 

What am I reading?

The Secret Christmas Library by Jenny Colgan

https://bookshop.org/a/111301/9780063455443

Guided: The Secret Path to an Illuminated Life by Laura Lynn Jackson

https://bookshop.org/a/111301/9780593729571

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Record Player by Daisy the Great 

What’s for dinner?

Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons

• 3 heads of garlic
• 2 shallots
• 4 potatoes
• 1 cup cauliflower
• Fresh thyme (minced)
• Olive oil
• 5 cups chicken or vegetable broth
• 1 cup heavy cream or full fat coconut milk 
• Loaf of french bread 
• 3–4 tbsp chili crisp
• Parmesan 
• Chives
• Salt and pepper 
• Pinch of red pepper flakes
• 1 tsp Italian seasoning

Instructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.

Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. 

Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. 

Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! 

Healthy Date Candy Bars

Ingredients:

• 8 large soft medjool dates
• 1/2 cup creamy peanut butter (I use an all natural)
• 2 Tablespoons pure maple syrup (optional for more sweetness)
• 1/4 cup crushed pretzels (gluten-free + paleo if needed)
• 20 whole pretzels (gluten-free + paleo if needed)
• 1 cup dark chocolate chips (vegan + paleo if needed)
• 1 1/2 Tablespoons coconut oil

https://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/

Shop Like a Witch/ Sustainable Consumerism

https://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerism

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