Remembering ￨ You Are The Magic

Have you ever considered that the spiritual journey might be less about “becoming” and more about “remembering”? At one time, we understood the connection to our ancestors. We felt a kinship with the sacred lands. We understood that we had a direct link to the Divine. Over generations, we have lost this inner wisdom, we’ve forgotten that the magic is within us. As we walk through the forest, reflect on the lineage you carry within and the powerful connection you hold deep in your bones. It’s time to unearth the truth, it’s time to remember!Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter🔥 Join the Hearth📚 My Bookshop.org Page☕ My Buymeacoffee Site📪 [email protected] am I reading?The Book of Magic by Alice Hoffman https://bookshop.org/a/111301/9781982151492The Crooked Path: An Introduction to Traditional Witchcraft by Kelden https://bookshop.org/a/111301/9780738762036What’s playing on repeat?Solsbury Hill by Peter GabrielWhat’s for dinner? Lebanese TabboulehIngredients:1 cup fine bulgur 2 bunches parsley12 large mint leaves1/2 English cucumber5 scallions3 medium tomatoes2 lemons, juiced (about 6 tablespoons)1/2 cup extra-virgin olive oil1 pinch salt and pepper, plus more to tasteInstructions:Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.Drain any remaining water out of the bulgur and add it to the vegetables.Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.Serve with pita and hummus and/or falafel. Enjoy! https://food52.com/recipes/29842-my-mother-s-lebanese-tabboulehRustic Blueberry TartIngredients:Filling:5 cups fresh or frozen blueberries2 tbsp lemon juice1/2 cup organic sugar1 tsp cinnamon2 tbsp flourCrust:1 1/4 cups all-purpose flour8 tbsp cold butter3-5 tbsp cold waterInstructions:Preheat oven to 375℉.Add the flour and butter to the food processor. Make sure to cube or break down the butter a bit with a knife before placing it in the processor. Pour in 3 tbsp of water and turn the processor on. Process until the mixture just comes together. Add more water as needed.Place the dough on either a floured surface to roll out or parchment paper. Roll the dough out into a large circle. Make sure it is larger than the tart pan before placing it in the pan. Place the dough in a waiting tart dish and press and trim any excess from the sides. Set aside.For The Filling:Add the blueberries to a large bowl. Sprinkle the sugar, flour, cinnamon, and lemon over the berries. Stir to coat the blueberries. Pour the mixture into the tart crust. Bake for approximately 35-40 minutes. Until crust is golden brown and the tart filling is bubbly.Cool before serving. Enjoy! Support the show