Witches’ Kitchen￨Sacred Space

My grandmother used to have a plaque in her kitchen that read, “No matter where I serve my guests, it seems they like my kitchen best.” There’s something inherently magical about the hearth of the home and every kitchen witch feels this pull. When you treat your kitchen as a sacred space, the mundane act of cooking and cleaning becomes magical. Instead of simply making a meal, you’re casting a spell! You’re not just clearing your counters, you’re setting up your altar. Even the most humble of kitchens can become a magical space with just a little intention. Add a pinch of salt, a dash of cinnamon, and whole heaping tablespoon of magic! What am I reading?https://bookshop.org/shop/witchywomanwalkingThe Astrology House by Carinn JadeThe Wiccan Kitchen: A Guide to Magical Cooking and Recipes by Lisa ChamberlainWhat’s playing on repeat?Again by Lenny Kravitz What’s for dinner? Spicy Carrot Lentil SoupIngredients:2 tablespoons olive oil1 onion, finely chopped2 cloves garlic, minced1 tablespoon fresh ginger, minced1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground turmeric1/2 teaspoon ground cinnamon5 large carrots, peeled and sliced1 cup red lentils, rinsed6 cups vegetable or chicken broth1 can (14 oz/400g) diced tomatoesSalt and pepper to tasteJuice of 1 lemonFresh cilantro for garnish (optional)Greek yogurt or coconut cream for serving (optional)Instructions:Warm the olive oil in a large pot over medium heat. Toss in the finely diced onion and cook for around 5 minutes, or until it becomes tender. Add the minced garlic and ginger, and continue cooking for 1-2 minutes until their aromas are released.Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook the spices for about 1 minute to toast them lightly, which will enhance their flavors.Add the sliced carrots to the pot, stirring to coat them in the spice mixture. Pour in the red lentils and stir again to combine.Pour in the vegetable or chicken broth and the can of diced tomatoes, including their juice. Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the carrots are tender and the lentils are fully cooked.Once the soup is cooked, you can blend it for a smoother texture or leave it as is for a chunkier consistency. If you prefer a smooth soup, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy.After blending (or leaving chunky), return the soup to the pot if needed.Ladle the soup into bowls. Garnish with fresh cilantro and a dollop of Greek yogurt or coconut cream for a cooling contrast to the spices.Honey Chamomile Tea LatteIngredients:1 cup water1 chamomile tea bag1/2 cup milk (dairy or non-dairy)1-2 tsp honey (to taste)a pinch of ground cinnamon (optional, for garnish)Instructions:Heat 1 cup of water until it reaches a rolling boil.Place the chamomile tea bag in a mug and pour the boiling water over it. Let the tea steep for 5-7 minutes, then remove the tea bag.While the tea is steeping, warm 1/2 cup of milk in a small saucepan over medium heat. Stir occasionally to prevent scorching, and heat until steaming, but not boiling. Froth the milk before adding it to the tea for a light, airy texture.Stir in 1-2 teaspoons of honey into the steeped tea, adjusting the sweetness to your preference.Pour the warmed milk into the mug with the honeySupport the show