Planting Seeds ￨ Imbolc Inspiration

Imbolc is upon us! We blinked and we’re already halfway through the dark season. Call upon the guidance of Goddess Brigid as we linger in this moment, right between the winter solstice and the spring equinox. This is an ideal time to start sowing  seeds. During this rainy walk, imagine what you will release this Imbolc to make space for all the things you hope to birth as the warmth and light return.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Weyward by Emilia Hart
Brigid’s Mantle by Lilly Weichberger and Kenneth McIntosh

What’s for dinner?

Lemon Ricotta Pasta

Ingredients:
12 ounces pasta
1/2 cup reserved pasta water
1 tablespoon olive oil
3 cups packed spinach leaves
Garlic till your heart's content 
1 cup ricotta cheese
Zest of 1 lemon
3 tablespoons lemon juice 
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste 

Directions: 

• Bring a large pot of salted water to a boil. Reserve ½ cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
• While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the spinach, cook until wilted. Add the garlic and cook for 1 minute.
• Reduce the heat to low and stir in the ricotta cheese. Add the lemon zest and lemon juice and stir until creamy. Add the reserved pasta water and stir again until well combined. Stir in the Parmesan cheese. Season with salt and black pepper.
• Add in the pasta and stir well until pasta is well coated in the ricotta sauce. Garnish with basil, crushed red pepper flakes, and extra Parmesan cheese, and extra squeeze of lemon. 

Honey Lemon Yogurt Cake

3 eggs
1 1/2 cups plain yogurt (not low-fat)
2/3 cup olive oil
1 cup honey
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice
2 1/2 cups (12 1/2 oz.) flour- oat flour if you feel fancy! 
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
pinch ground nutmeg

Directions: Pre-heat oven to 350. Grease a loaf pan. In a large bowl whisk eggs lightly. Add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk. Pour the batter into the loaf pan and  bake for 60-70 minutes, until a knife or toothpick comes out clean. 

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