Witchy Woman Walking

The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to? 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 Witch by Meg Shaffer https://bookshop.org/a/111301/9780593983584Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer https://bookshop.org/a/111301/9781982185626What’s playing on repeatDirty by Grandson What’s for dinner?Pastina SoupIngredients:2 tablespoons olive oil 1 cup finely diced yellow onion 1 onion1 cup finely diced carrots 2 carrots1 cup finely diced celery 2-3 ribs1 tablespoon minced garlic5 cups chicken or vegetable stock1/2 teaspoon Italian seasoning  1/2 teaspoon dried thyme1/2 teaspoon dried crushed rosemary Salt and pepper to taste3/4 cup pastina or other tiny pasta2 cups shredded rotisserie chicken or beans of choice 2-4 tablespoons freshly squeezed lemon juice optional, but so goodServing Suggestions Parmesan cheese optional, for toppingCrusty buttered bread optional, for servingDried or fresh parsley, added to tasteDried or fresh dill, added to tasteInstructions:Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this stepPour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!Black Magic CakeIngredients:FOR THE BLACK MAGIC CAKE230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 70 g unsweetened cocoa powder (2.5oz / ¾ cup) 2 cups caster sugar (superfine sugar) (400g / 14oz) 2 teaspoon baking soda (bicarbonate of soda)1 teaspoon baking powder¾ teaspoon salt2 large eggs, room temp1 cup buttermilk (250ml)1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)½ cup vegetable oil (125ml)1 teaspoon vanilla extractFOR THE CHOCOLATE BUTTERCREAM AND GANACHE140 g dark chocolate (70% cocoa solids), finely chopped (5oz)½ cup thickened cream (heavy cream) (125ml)170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)⅓ cup unsweetened cocoa powder (30g / 1oz)1 ½ cups icing sugar (powdered sugar) (195g)1 teaspoon vanillaPinch salthttps://www.sugarsaltmagic.com/wprm_print/black-magic-cakeSupport the show

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

Have you ever felt like life was one long to-do list? Do you scramble from one activity to the next without taking a breath in between? Do you long for a life of presence and intention? There's no denying that modern life is full of distractions, responsibilities, and expectations, but sometimes we're simply just trying to do too much! How might life look with only three, well-defined priorities at a time? Rather than trying to do everything, maybe we can prioritize a few things and do them with the utmost care. As we listen to the summer morning sounds, consider the "big rocks" in your life, with an intentional shift in focus you can create space for more magic to shine through. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter🔥 Join the Hearth📚 My Bookshop.org Page☕ My Buymeacoffee Site📪 [email protected] am I reading?Strangers by Belle Burdenhttps://bookshop.org/a/111301/9780593733318A Confluence of Witches edited by Casey Zabalahttps://bookshop.org/a/111301/9781578638451The Black Bird Oracle Deck by Deborah Harkness, Hester Aspland (Illustrator)https://bookshop.org/a/111301/9780593976227What’s playing on repeat?World on Fire  by Dolly Parton  https://imaginationlibrary.com/What’s for dinner?Late Summer Vegetable SoupIngredients:2 tablespoons olive oil1 medium yellow onion, diced2 carrots, sliced2 celery stalks, sliced2 cloves garlic, minced3 medium ripe tomatoes, chopped2 cups fresh sweet corn kernels2 medium zucchini, diced4 cups vegetable or chicken broth1 cup green beans, choppedSalt and black pepper to tasteFresh basil leaves for garnish Instructions:Heat the olive oil in a large pot over medium heat.Add the onion, carrots, and celery. Cook until soft, about 5 minutes.Add the garlic and cook for 1 minute until fragrant.Stir in the chopped tomatoes, zucchini, green beans, and corn.Pour in the broth and bring the mixture to a boil.Reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.Season with salt and pepper, then top with fresh basil before serving. Enjoy! Late Summer Berry CakeIngredients:Cake:8 tablespoons (113g) unsalted butter, at room temperature3/4 cup (149g) granulated sugar1 teaspoon baking powder1/2 teaspoon table salt2 large eggs, at room temperature1 teaspoon vanilla extract 1 cup (120g) all-purpose flourTopping:1 1/2 to 2 cups (149g) fresh or frozen berries or sliced stone fruit2 tablespoons to 1/4 cup (25g to 50g) granulated sugar, to taste1 teaspoon ground cinnamonhttps://www.kingarthurbaking.com/recipes/late-summer-berry-cake-recipeSupport the show

There's a deep magic to be found during moments of inspiration. To inspire is to breath life into something! The energy of inspiration has been been proven to benefit our health and overall happiness and well-being. And yet, many of us lose connection with our unique sources of inspiration as we move through life. When this happens we must tap back into the spaces where our energy and creativity naturally flow. It's not our place to judge the things that ignite our inspiration, we must simply accept and embrace these sparks as a unique part of our creative spirit. As we listen to the song of the morning birds, consider where your inspiration lives and ask it to come out and play! 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 Haunting of Lavender House by Natalie Kikic https://bookshop.org/a/111301/9780778307198Celtic Folklore Cooking by Joanne Asala https://bookshop.org/a/111301/9781567180442What's playing on repeat?I'm Never Gonna R.I.P. by Green Day What's for dinner?Roasted Veggie TacosIngredients:3 medium tomatoes2 ears corn (1 1/2 cups kernels)1 medium zucchini 1 medium yellow squash3/4 small yellow onion 1 red bell pepper2 Tbsp olive oil1 tsp cumin1 tsp chili powderSalt and freshly ground black pepper1 cup canned black beans , drained, rinsed 1/3 cup cilantro1 1/2 Tbsp fresh lime juiceSliced avocado10 Corn tortillasSour cream and hot sauce for serving Instructions:Preheat oven to 400 degrees. Place veggies on a large baking sheet. In a small bowl, stir together olive oil, cumin, 1/2 tsp chili powder and salt and pepper. Drizzle oil mixture over veggies then toss to evenly coat and spread onto baking sheet. Bake for 10 minutes, remove from oven, toss and return to oven to roast for another 10 minutes (or until they've reached desired doneness).Near the end of veggies roasting, toss in black beans. Once veggies and beans are done roasting, add chopped cilantro and drizzle with lime juice. Serve over warm over tortillas. Top with sour cream, hot sauce, and avocado. Enjoy!Vegan Strawberry Basil MilkshakeIngredients:1/2 pound strawberries hulled2 cups vanilla dairy-free ice cream1 cup plant-based milk3-4 basil leavesInstructions:Add all of the ingredients to a blender and blend until smooth and combined. Garnish with additional basil leaves and a strawberry. Enjoy!Support the show

Some seasons of life feel more mundane than others. The overwhelming responsibility of finances, doctor appointments, broken cars, and leaky roofs can take over in an instant. It’s easy to get bogged down by the trappings of adulthood, leaving you thinking, “Where did the magic go?” But the truth is, there is magic to be found even in the most mundane of moments. Sometimes we need to readjust our lens to find it, but it’s often there waiting for us to notice. As we sit in the morning sun, consider where the magic might be hiding in the ordinary moments of your life. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter🔥 Join the Hearth📚 My Bookshop.org Page☕ My Buymeacoffee Site📪 [email protected] am I reading?Library of Flowers by L.C. Chuhttps://bookshop.org/a/111301/9781464265556Cooking Fast and Slow by Natalia Rudinhttps://bookshop.org/a/111301/9780593836606What’s playing on repeat?Rebel Yell by Billy Idol What’s for dinner? Blistered Tomatoes and Chickpeas on Creamy PolentaIngredients:1 pint cherry tomatoes 1 can chickpeas 4 garlic cloves2 tbsp olive oil2 cups vegetable stock3/4 cup plus 3 tbsp polenta Big nob of butter (or vegan alternative) 3 tbsp nutritional yeast or freshly grated Parmesan cheese Handful of fresh basil leavesSalt and black pepper Instructions: Preheat oven to 375 degrees F. Spread tomatoes and chickpeas and garlic cloves on parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 15-20 minutes until tomatoes are bursting.In a pan, bring stock to a boil, turn the heat down to low, and pour the polenta in slowly, stirring continuously. Cook for 20-25 minutes, until soft and thick, adding liquid if needed. Once cooked, remove from heat, stir in butter and nutritional yeast or Parmesan and season to taste. Spoon polenta into bowls, top with roasted tomatoes, chickpeas and garlic. Top with basil leaves and more nutritional yeast or Parmesan. Enjoy! Chai-Spiced Chocolate and Pecan Blondies Ingredients:3/4 cup butter or vegan alternative 2/3 cup packed brown sugar1/4 cup plus 1 tbsp granulated sugar 3 tbsp milk of choice 1 tsp vanilla bean paste 1.5 cups all-purpose flour1/2 tsp baking soda 1 tsp cinnamon1/3 tsp ground ginger 1/4 tsp nutmeg1/4 tsp ground cardamom Pinch of salt3/4 cup dark chocolate chips or chunks3/4 cup roughly chopped pecans Instructions:Preheat oven to 375 degrees F. Line 9 in square baking pan with parchment paper. Melt butter in saucepan, then put into bowl with sugars and whisk until sugar has mostly melted. Pour in milk and vanilla and beat until combined. Add flour, baking salt, spices and salt and fold until all combined, add chocolate chunks and pecans, mix. Transfer mixture to lined pan, smooth top with spatula. Bake 20-22 minutes, until golden. Let cool for 20 minutes on a wire rack before cutting. Enjoy! Support the show

Have you ever felt like an imposter in your own life and practice? Do you find yourself waiting for permission to claim the identities you know to be true? Far too many of us are failing to fully step into our own lives. We make art, but are afraid to call ourselves artists. We write poetry, but never call ourselves writers. We engage in witchy practices but avoid the identity of witch, even when we wish to claim it. We forget that honest practice and intentional participation are often more important that mastery. You don't need to be an expert to engage, you must simply show up with honesty and integrity. As we wander through the sweltering summer woods, consider the areas where you have avoided taking up space. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter🔥 Join the Hearth📚 My Bookshop.org Page☕ My Buymeacoffee Site📪 [email protected] What am I reading?The First Witch of Boston by Andrea Catalanohttps://bookshop.org/a/111301/9781662526008Outrageous Openness by Tosha Silverhttps://bookshop.org/a/111301/9781476793481What’s playing on repeat?Summer Ain’t Over (‘Til It’s Over) by Michael Franti What’s for dinner?Roasted Tomato Eggplant SoupIngredients:2 cans diced tomatoes1 onionGarlic (as much as you like!) 1 red bell pepper1 eggplant peeled and diced Mushrooms 3 tablespoons sun-dried tomatoes in olive oilRed pepper flakesSalt and pepper 4 cups veggie broth1 can coconut milk Instructions: Preheat oven to 375 degrees. Line baking sheet with parchment paper. Add two cans diced tomatoes to baking sheet. Add chopped pepper, onion, eggplant, garlic, and sun-dried tomatoes to diced tomatoes. Season with salt, pepper, and red pepper flakes, mix together. Roast until veggies become soft and fragrant. Add veggies to soup pot with broth, simmer for a few minutes, blend with immersion blender. Add coconut milk to blended soup, stir, season to taste. Banana BreadIngredients:1/2 cup unsalted butter, at room temperature1 cup granulated sugar2 eggs, large2 cups all purpose flour1 tsp baking soda1/2 tsp salt3-4 medium bananas (or 2 large bananas)1 tsp vanilla extractInstructions:Preheat the oven to 350 degrees and line two 8x4 bread pans with parchment paper (or grease well with butter or baking spray).*In a medium sized bowl, use a fork to mash the bananas until they are well mashed (I like them to be well mashed with small bits of banana pieces for texture). Set aside.In a separate bowl, use a hand mixer or standing mixer to cream the butter and sugar together.Once combined, add in the eggs. Cream the mixture until well combined.Next, add in the flour, baking soda, and salt. Mix until combined.Lastly, add in the mashed bananas and the vanilla extract. Mix until all the bananas have been incorporated into the batter.Divide the batter evenly between the two bread pans and bake for about 35-40 minutes, or until the top is puffed, brown, and a cake tester comes out clean when inserted in the center.Support the show

Lammas, also known as, Lughnasadh is a time for appreciating the abundance of the season. It’s a moment to rejoice in the bounty before us. But what needs to happen to reach this point of abundance? All too often, we overlook the fact that current abundance comes from a period of past labor. We can’t enjoy the fruits if we don’t put in the work. Mother Nature demonstrates this process beautifully. Consider the journey a wheat seed must take in order to become a loaf of bread. Many small, incremental steps must occur in order for the bread to arrive on your table. It’s easy to forget this lesson when we embark on goals in our own lives. As we journey through the damp summer woods, consider the seeds you’d like to plant and tend this Lughnasadh.  What am I reading?The Ghost Women by Jennifer Murphy https://bookshop.org/a/111301/9780593474365Wild Bread: Sourdough Reinvented by MaryJane Butters https://bookshop.org/a/111301/9781423648185https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?A Tear in Space by Glass Animals What’s for dinner? Indian Butter Chickpeas Ingredients:2 Tbsp coconut oil1 medium yellow onion, finely diced1 Tbsp freshly grated ginger4 cloves garlic, minced1 Tbsp garam masala1 tsp chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne½ tsp each salt and cumin2 15-oz cans chickpeas, drained cans1 13-oz can full-fat coconut milk1 6-oz can tomato pasteTo serve: basmati rice and naanInstructions: Heat 2 Tbsp coconut oil in a large sauté pan. Add onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp chili powder, and ½ tsp each salt and cumin.Stir in chickpeas, coconut milk, and tomato paste. Cover and gently simmer for 15 minutes, stirring occasionallyServe warm with naan and/or rice.Sourdough Chocolate Chip CookiesIngredients:Dry:¾ cup + 1 teaspoon (95 g) all-purpose flour1 cup + 1 teaspoon (125 g)bread flour (all-purpose can be substituted, see notes)1 teaspoon (5 g) fine sea salt¼ teaspoon baking soda½ teaspoon baking powderWet:1 large egg½ cup (125 g) sourdough starter discard1 teaspoon (5 g) vanilla extract 8 tablespoons (113 g) unsalted butter (cold, cubed)½ cup (100 g) light brown sugar½ cup (100 g) white granulated sugar1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/#recipeThe Hearth: Join Today!https://thehearth.circle.so/c/invitiationEmail: [email protected] the show

What does a witchy practice look like? Are there a specific set of rules we must follow? These are questions that many witchy-leaning folks tend to ask, especially when they're in the early stages of crafting a practice. Depending on one's approach, a witchcraft practice might look highly structured and precise or down-to-earth and unfussy. You may be drawn to intricate tools used by many high magic practitioners. Or you may like the everyday items found in your environment often favored by low magic practitioners. Some individuals adhere to a traditional lineage, while others prefer the folk magic of their ancestors. You may find comfort choosing a specific niche; such as, green, kitchen, or elemental witchery. Or you might seek out a more eclectic path, mixing and matching rituals as you see fit. There's no one "right" way to craft a practice. As we listen to the chirping cicadas, consider the practices that speak to your soul, that is the path for you. What am I reading?The Hidden Seasons: A Calendar of Nature's Clues by Tristan Gooleyhttps://bookshop.org/a/111301/9798893030105Embracing the Old Witch in the Woods: Liberating Feminine Wisdom from Christian Patriarchy by Angela J. Herrington and Shannon Harrishttps://bookshop.org/a/111301/9798889835233https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Hot Goblin by Em Beihold What’s for dinner? Turkey & zucchini Meatloaf Ingredients:1 lb ground turkey2 zucchini Minced garlic (as much as you like!)Drizzle of olive oil1/2 cup panko breadcrumbs2 eggs1 cup Trader Joe’s frozen Multigrain Blend with Vegetables (a hearty mix of brown, red, and sweet brown rice with black barley and vegetables) or similar equivalent 1 teaspoon ground cumin1 teaspoon green goddess spice blend - (mix of minced onion, garlic, black pepper, chives, green onion, parsley, and spinach powder)Salt and pepper Glaze 1/4 cup ketchup1/4 cup maple syrup1 tablespoon grainy mustard  Instructions: Preheat oven to 375 F. Sauté diced zucchini and garlic in olive oil, add frozen veggie mix, cook for a few more minutes. In a large bowl, mix together ground turkey, beaten eggs, breadcrumbs, and seasoning. Add cooked veggies, mix thoroughly. Mix glaze together, set aside. Press mixture into loaf pan, bake for 30 minutes. Remove from oven, poke holes into top of loaf with a fork, spread glaze over top, cook for an additional 25-30 minutes. Cool slightly before cutting. Enjoy! Dark Chocolate Pistachio Bliss Bites Ingredients:1 cup rolled oats or oat flour1/2 cup pistachios1/2 cup almond butter1/4 cup pure maple syrup1/2 teaspoon vanilla extract1/4 teaspoon fine sea salt1 ounce finely chopped dark chocolate1/4 cup dried cranberries1/4 cup unsweetened coconutlemon zestInstructions:In a food processor, blend oats to a coarse flour. Add the pistachios and pulse until finely chopped. Add the almond butter, maple syrup, vanilla extract and sea salt then pulse into a dough forms. You should be able to press the dough between your fingers and have it hold together. Transfer the dough to a large bowl.Alternatively you can make these without a food processor by using oat flour and finely chopping the pistachios by hand. Place them in a large bowl with almond butter, maple syrup, vanilla extract, and sea salt then stir until a dough forms.To the bowl, add the chopped chocolate, cranberries, coconut and lemon zest. Stir until evenly combined. Using a scooper, scoop out tablespoon sized portions and roll into balls. Seal in a jar and refrigerate for up to 1 weekhttps://www.makingthymeforhealth.com/wprm_print/dark-chocolate-pistachio-bliss-bitesThe Hearth: Join Today!https://thehearth.circle.so/c/invitiationEmail: [email protected] the show

Why do we feel the need to play small in our lives? What keeps us from sharing our gifts and living in our fullness? It turns out that the nervous system impacts our expression more than we might have realized. We’re wired for survival and safety, so stepping outside of the box, even to take a healthy risk, feels deeply dangerous. Knowing this, is there a way to expand oneself while also acknowledging the human need to stay protected? As we wander through the forest, consider your own narrative. Have you chosen to stay hidden? If so, are you ready to emerge into the fullness of who you came here to be? What am I reading?Shadow of Night by Deborah Harkness (Book 2: The All Souls Series)https://bookshop.org/a/111301/9780143123620The Black Bird Oracle Deckhttps://bookshop.org/a/111301/9780593976227The Book of Ritual Baths: A Guide to Spiritual Cleansing and Renewal by Chanda Parkinsonhttps://bookshop.org/a/111301/9780738780139https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Tom’s Diner by Suzanne Vega What’s for dinner? Black Bean Burgers Ingredients2 cans black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper1 cup finely chopped yellow onion 3 garlic cloves, minced 1.5 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs 1/2 cup feta cheese2 large eggs 1 Tablespoon Worcestershire sauce2 Tablespoons ketchup, mayo, orBBQ saucepinch salt + pepperInstructions:Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.Form into patties, about 1/2 cup of mixture each, about 3/4-inch thick.Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.Serve with your favorite toppings. Enjoy!Hibiscus Tea CoolerIngredients:2 cups hot water1 individual hibiscus bag tea5 cherries, halved1-2 leaves fresh basilicenon-dairy-creamerInstructions: Add tea bag to hot water.Let steep 5 minutes.Place in fridge to let cool.Take glass and add cherries and basil.Add a handful of ice.Pour cooled tea over ice.Pour a little of your favorite nondairy creamer on top. Stir. Enjoy! Why Playing Small is a Modern Epidemichttps://www.catherineplano.com.au/why-playing-small-modern-epidemic/Deborah Harkness: My "get through the season with joy" playlist https://deborahharkness.com/my-get-through-the-season-with-joy-playlist/The Hearth: Join Today!https://thehearth.circle.so/c/invitiationEmail: [email protected] the show

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention? What am I reading?The Reimagining of Thornwood House by Jaleigh Johnson https://bookshop.org/a/111301/9798217188819The Power of Fun: How to Feel Alive Again by Catherine Price https://bookshop.org/a/111301/9780593241424https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?One Way by Twenty One Pilots What’s for dinner?Mediterranean Orzo SaladIngredients: I lb orzo pastaCherry tomatoesCucumbersBell pepper GarlicPickled onions & juice Capers Juice of 2 lemonsHandful of fresh basilHandful of fresh dill1 can chickpeas, rinsed and drained 2 tablespoons olive oilFresh grated Parmesan cheeseSalt & pepper Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy! Lavender Brownies Ingredients:1 1/3 cups all purpose flour1 teaspoon baking powder½ teaspoon sea salt1 cup unsalted butter3 teaspoon dried lavender flowers1 cup cocoa powder1 cup sugar4 eggs 1.5 teaspoon vanillaInstructions:Pre-heat oven to 350 F.Line of 8x8 baking pan with parchment.Combine the flour, baking powder and salt in a small bowl and set aside.Melt the butter in a small pot over very low heat.When melted, add the dried lavender. Stir gently to cover all flowers.On very low heat, allow the flowers to impart their flavour into the butter.After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.Stir in the cocoa. Blend in the sugar, eggs and vanilla.Add the dry ingredients. Blend all together and spoon into the pan.Bake for 30-35 minutes. Enjoy! The Hearth https://thehearth.circle.so/c/invitiationSupport the show

How do we live a good life? What components do we need to create a purposeful existence? Far too often, we get trapped into thinking that our lives must look a certain way by a certain age. We think we have to have it all figured out before we even know what we truly want out of life. What if our lives could feel rich and creative and exciting at any age? As we strive to beat the oppressive summer heat, let’s reflect on how to bring more love, engagement, and excitement into our days no matter what season of life we’re in. Oh, and one more thing… don’t forget to check out The Hearth! (see the link at the end of the show notes.)What am I reading?One Golden Summer by Carley Fortunehttps://bookshop.org/a/111301/9780593638910Food Therapy: Conscious Eating to Navigate Anxiety, Stress, and Trauma by Luis Mojicahttps://bookshop.org/a/111301/9781401998387https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?We Might As Well Be Strangers by Weezer, Wednesday What’s for dinner?Mediterranean Cabbage Salad Ingredients:CabbageCherry tomatoesCucumbersAvocadosOlivesPickled onions1 can chickpeas, rinsed  TofuMarinade for Tofu: 2 tbsp apple cider vinegarJuice of one lemon1 tablespoon nutritional yeast1 tablespoon minced garlic1 tsp red pepper flakes 1 tablespoon miso paste Dressing:3 tablespoons apple cider vinegarJuice of one lemonPickled onion juice Minced garlic (to taste) 1 tablespoon grainy mustardSalt & pepper Instructions: Mix together tofu marinade, dice tofu into cubes, add to marinade, coat thoroughly, set aside. In a large bowl, mix together dressing ingredients, set aside. Wash and chop cabbage, add to bowl with dressing, use hands to toss and coat thoroughly. Chop cucumbers, halve cherry tomatoes, dice avocado, chop olives and pickled onions, add to bowl, mix. Add tofu w/ marinade and chickpeas to bowl, toss, and season with salt and pepper. Enjoy! Sparkling Orange-Lemon RefresherIngredients: 3 large, freshly squeezed oranges, 3/4 cup juice  2 large, freshly squeezed, 1/3 cup juice  2-3 tablespoons honey, maple syrup, or simple syrup (adjust to taste)3 cups cold water 2 cups seltzerFresh mint leaves and extra orange/lemon slicesIce cubes Instructions:In a large pitcher, mix the freshly squeezed orange and lemon juice. Stir in your choice of honey or syrup until completely dissolved. Pour in the 3 cups of cold water.Fill glasses with ice cubes, add seltzer and citrus drink, garnish with citrus slices and a few mint leaves. Enjoy!The Hearth https://thehearth.circle.so/c/invitiationSupport the show

Community is a deeply important aspect of human life. It’s not a specific place exactly, it’s more of a shared space of belonging. We might find community in our local neighborhoods or even virtually across continents. What matters is that there is a common purpose within the group, something that brings everyone together through a shared need. Over the past 2.5 years, this podcast has built a community of lovely witchy people spanning across 141 countries. In an effort to build this circle more fully, there will soon be an invitation to gather in a new way, stay tuned! As we take in the sounds of summer, consider the communities in your life. Are they meeting your current needs? Or is it time to expand further? What am I reading?The Correspondent by Virginia Evanshttps://bookshop.org/a/111301/9780593798430Forest Bathing: How Trees Can Help You Find Health and Happiness by Dr. Qing Lihttps://bookshop.org/a/111301/9780525559856https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Bizarre Love Triangle by New OrderWhat’s for dinner?Cucumber Sushi Boats Ingredients:4 oz salmon filetSalt & pepper2 tsp avocado oil 1 tbsp coconut amino1 tsp lime juice1 large cucumber¼ cup cooked rice or cooked cauliflower rice¼ avocado, diced1 tbsp spicy mayogreen onion, choppedInstructions:Pat the salmon dry and slice the salmon into small cubes. Season with salt and pepper.Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 2-3 minutes on each side or until cooked through. Add the coconut aminos and lime juice at the end and stir to scrape up any stuck pieces of salmon on the bottom of the pan, and coat the salmon. Remove from the pan and set aside.Wash the cucumber well, slice off the ends, and slice it in half vertically. Scoop out the inside of the cucumber until the cucumber is fully hollowed out.Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh.https://unboundwellness.com/salmon-cucumber-boats/Protein Banana Pudding1 cup plain Greek yogurt(or blended cottage cheese)1 scoop vanilla protein powder (optional)1 to 2 tablespoons maple syrup, to taste1 teaspoon vanilla extract 1 banana, slicedGraham crackersInstructions:In a bowl, mix together the Greek yogurt, protein powder, maple syrup, and vanilla extract until smooth.In a cup, bowl, or meal prep container, layer the yogurt mixture with sliced banana and graham crackers. Repeat until all ingredients are used.Cover and refrigerate for at least 2 hours, or overnight for the best tasteServe cold and enjoy!Support the show

The summer solstice is here! This is a time of abundance, fertility, and joy. And yet, many people forgo the experience of joy, thinking that pleasure must wait until later, when they’re a “better” version of themselves. But what if later never comes? Tomorrow is not guaranteed for any of us; therefore, we must embrace joy in the now. To do this, we must become fully embodied humans, using all of our senses to tap into the soul living within. Enjoy the meal, take the swim, dance with abandon; it’s in these simple, mundane, miraculous moments when we truly know happiness. As we walk toward the summer solstice, accept the invitation to choose joy today. You deserve it just as you are. What am I reading?The Time Hop Coffee Shop by Phaedra Patrick https://bookshop.org/a/111301/9780778310907Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness by Ingrid Fetell Leehttps://bookshop.org/a/111301/9780316399272https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Boys Don’t Cry by the Cure What’s for dinner? Solo Snack BoardChoose a soft spreadable cheese option and a hard cheese  Choose 1–2 cured meat options. Prosciutto, spicy Calabrese salami, or rolled deli turkey work perfectly in small portions. Or plant-based options like tofu or tempeh Add 1–2 handfuls of crisp produce. Try  apple slices, carrots, cucumbers, or bell pepper strips. Berries are another wonderful addition.  Include 1–2 kinds of crackers or crusty bread. Bring it all together with a small scoop of savory or sweet dip, such as hummus, honey, tzatziki, or a dab of spicy mustard. Finish the board with a few salted nuts, pickles, olives, or a square of dark chocolate. Prebiotic MocktailIngredients: 1 can poppi Strawberry Lemon Probiotic Soda3 strawberries, chopped3 mint leavesJuice of half a lemon IceInstructions: In a tall glass, add strawberries, mint, honey, and lemon juice and muddle. Fill glass with ice and top with poppi Strawberry Lemon Probiotic Soda.Support the show

How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It’s no secret that many of us have aren’t morning people, we’d rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we’ve barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals. What am I reading?The Alchemy of Flowers by Laura Resauhttps://bookshop.org/a/111301/9781400349098The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morterhttps://bookshop.org/a/111301/9781401998608https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Can’t Hold Us by Macklemore What’s for dinner?Lentil SaladIngredients:For the salad1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned5 cups water1 medium english cucumber, diced1 cup diced small red onion1 medium red bell pepper, seeded and diced small1/4 cup chopped fresh parsley1/2 cup crumbled feta, optional I used Violife vegan feta3-4 cups arugula or baby spinach, optionalFor the dressing:1/4 cup olive oil3 tablespoons fresh lemon juice2 teaspoons agave2 teaspoons dijon mustard1 clove garlic, minced1 teaspoon saltfew shakes ground black pepperInstructions:Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl.Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils.Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined.Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy! Watermelon Salad W/ Feta & MintIngredients:Dressing:2 tablespoons olive oil3 tablespoons fresh lime juice½ minced garlic clove ¼ teaspoon saltFor the salad:5 cups cubed watermelon1 cup diced cucumber¼ cup thinly sliced red onion⅓ cup crumbled feta1 avocado, cubed⅓ cup torn fresh mint or basil leaves½ jalapeño or serrano pepper, thinly sliced, optionalSprinkle sea saltSupport the show

At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There’s no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock. What am I reading?The Moonshine Women by Michelle Collins Anderson https://bookshop.org/a/111301/9781496748300Magick for All Seasons by Marla Brookshttps://bookshop.org/a/111301/9781578638505https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?I Touch Myself by the Divinyls What’s for dinner?Roasted Brussels Sprout Kale Salad Ingredients:1 lb Brussels sproutsHead kale, trimmed and chopped1-2 avocados, diced1 lb sausage of choicePickled onions Goat cheese,  crumbled 2 tablespoons olive oil2-3 lemons, juiced Garlic, minced 1 tablespoon grainy mustard1 tablespoon maple syrupSalt & pepper Instructions: Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy! Frozen Greek Yogurt BitesIngredients: 1 cup plain Greek yogurt¼ cup peanut butter or nut butter of choice2 tablespoon maple syrup2 teaspoon vanilla extract¾ cup chocolate chips1 teaspoon avocado oil or coconut oilsea salt for sprinklingInstructions:In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy.Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop.  Place the bites in the freezer for about 4 hours.Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted. Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy!Support the show

Something happens when we get older, it often happens subtly and without warning… one day, without meaning to, we put down the things that once made us feel alive. This happens because we have a lack of time or a shortage of funds, we convince ourselves that other things are more deserving of our attention. Life becomes a series of tasks to complete… work, bills, caretaking, responsibilities… wash, rinse, repeat. Our bodies and souls suffer from a life lived in our minds alone. It’s time to rediscover the things that we once loved. We must pull the old passions out of the drawer, dust them off, and remember what it felt like to lose oneself to time and to truly be in flow. As we stroll through the forest, take a moment to reflect on the things you’ve left behind, it’s time to reclaim them!What am I reading?A Midnight Pastry Shop Called Hwawoldang by Lee Onhwahttps://bookshop.org/a/111301/9780063468023The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel Van der Kolkhttps://bookshop.org/a/111301/9780143127741https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?LABOUR by Paris Paloma Green Goddess Beans Ingredients:1 tsp olive oil 3 garlic cloves finely chopped or mashed to a paste2 cans of cannellini beans (14 oz cans) drained & rinsed1 bunch kale (12 oz bunch) leaves stripped & finely shredded2 cups vegetable stock 2 sprigs of fresh thyme or 1/2 tsp dried thyme1 sprig of rosemary or 1/2 tsp dried rosemary1⁄2 tsp chilli flakes or to taste1 lemon zest & juicesalt & pepper, to taste1⁄2 cup parmesan cheese3⁄4 cup Greek yogurt (or dairy-free alternative) Sourdough or ciabatta Instructions:Heat oil in a pan over medium-heat and sauté garlic.Add beans and kale and cook for 1-2 minutes to remove any liquid.Transfer half of the bean mixture and half of the stock to a blender and process until smooth.Stir thyme, rosemary, chili flakes and remaining stock through the skillet of beans.Return blended beans back to the skillet, add lemon zest and season with salt and pepper.Stir in most of the cheese and simmer on low heat for 10-15 minutesRemove from heat, mix in lemon juice and adjust seasoning. Swirl yogurt through so it is half mixed in.Top with remaining cheese, and serve with toasted bread.Green SmoothieIngredients:1 cup packed baby spinach½ cup unsweetened plain almond milk½ small very ripe banana¼ cup frozen mango chunks¼ cup frozen pineapple chunks½ tablespoon chia seedsInstructions:Combine 2 cups spinach, 1 cup almond milk, 1 banana, ½ cup frozen mango, ½ cup frozen pineapple and 1 tablespoon chia seeds in a blender; process until smooth, about 1 minute. Pour into a large glass and serve immediately.Support the show

When asked how you’re doing, do you thoughtlessly respond, “I’m good!”? Are you being truthful? Are you really okay? Sometimes we fail to see the ways that we’re struggling, even though the body is constantly communicating with us. Feelings of anxiety, depression, fear, and anger manifest in all sorts of creative ways through our physical selves. If we really want to live healthy and abundant lives, we must heed the body’s signals. As we listen to the singsong of the birds, consider what your body might be trying to tell you in this season of life.  What am I reading?Yesteryear by Caro Claire Burkehttps://bookshop.org/a/111301/9780593804216The Cortisol Reset Plan: The Complete Guide to Balancing Your Hormones, Reversing Weight Gain, and Restoring Nervous System Health by Marina Wrighthttps://bookshop.org/a/111301/9780063436275https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Dani California by Red Hot Chili Peppers What’s for dinner?Thai Edamame Cabbage SaladIngredients:1 cup quinoa well rinsed and drainedMarinated tofu, diced 1 1/2 cups water1/2 teaspoon salt1 carrot peeled and shredded1 cucumber chopped1 cup frozen edamame thawed6 green onions chopped2 cups shredded red cabbage1 tablespoon soy sauce1/4 cup lime juice2 tablespoons sugar1 tablespoon vegetable oil1 tablespoon freshly grated ginger1 tablespoon sesame oilpinch of red pepper flakes1/2 cup peanuts chopped1/4 cup freshly chopped cilantro2 tablespoons chopped basilInstructions:Add quinoa, water, and salt to the pressure cooking pot. Select high pressure and 1 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a Quick Pressure Release. Remove the quinoa from the pot and let cool.Add the cooled quinoa, marinated tofu, and vegetables to a large bowl.In a small bowl, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more sugar or red pepper flakes to taste.Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Enjoy!Chocolate Covered GrapesIngredients:50 to 60 grapes1 cup dark chocolate chips 3 tablespoons coconut oilInstructions:Wash and dry grapes. Place in a freezer-safe bag or container and freeze overnight.Mix the chocolate and coconut oil in a microwave-safe container and melt at 70 percent power for 45 seconds. Stir well and continue to microwave, if needed, at 15 second intervals until fully melted and smooth.Line a baking tray with wax paper. Take the grapes from the freezer. Toss one grape at a time into the chocolate. Remove with a fork, letting the chocolate drain, and place on the baking tray. Repeat with the rest of the grapes. The chocolate hardens quickly.Support the show

Maiden, Mother, and Crone… these are the stages of womanhood we’ve come to know and embody. They represent the spring, summer, and winter, but what about autumn? How have we left this most beautiful season out of the conversation? Enter the Enchantress, also known as the Autumn Queen! This archetype represents women in their mid-forties through their mid-sixties. This is an incredibly rich and fruitful phase of life that should not be overlooked. As we wander through the spring woodland, invite the Enchantress out to play!  What am I reading?She Made Herself a Monster by Anna Kovatchevahttps://bookshop.org/a/111301/9780063436374Eat to Thrive During Menopause: Managing Your Symptoms with Nourishing Foods by Jenn Salub Huberhttps://bookshop.org/a/111301/9781523528257https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Wild Wild West by the Escape Club What’s for dinner? Avocado Tofu Chickpea SaladIngredients:Marinated Tofu1 teaspoon white miso paste2 tbsp extra virgin olive oil1 clove garlic mincedJuice of 1 lemon1 tbsp apple cider vinegar1 tbsp nutritional yeast1 tsp dry basil1/2 tsp dry oregano1/2 tsp salt or more to taste1 block extra firm or super firm tofu (if extra firm, press and drain)Salad1, 15oz can of chickpeas, rinsed and drainedGreens of choice 1 cup cucumbers 1 cup cherry tomatoes, halved1/4 red onion, finely diced1 avocado diced Fresh herbs of your choice Instructions:In a jar, add in 2 tablespoons water and miso paste. Add oil, garlic, lemon juice, vinegar, nutritional yeast, herbs, and salt and mix to combine.Take your pressed tofu and cut it into 1/2 inch cubes. Cover with marinade, marinate for an hour. In a large mixing bowl, add your chickpeas, greens, diced cucumber, tomatoes, red onion and fresh herbs. Sprinkle with a pinch of salt and toss to combine.Add the avocado, tofu and marinade to the bowl and toss everything to combine and adjust salt and pepper to taste. Enjoy!Peanut Butter Greek Yogurt CupsIngredients:2 cups plain Greek yogurt, preferably full fat4 tbsp peanut butter4 tsp honey1/2 cup semi-sweet chocolate chips1 tbsp coconut oil (measured before meltedhttps://www.daisybeet.com/easy-chocolate-peanut-butter-greek-yogurt-dessert-cups/Articleshttps://www.medicinewomanmedicineways.co.uk/articles/the-enchantress/https://atlasofsoul.com/blogs/masculine-archetypes/kinghttps://enchantedlivingmagazine.com/the-autumn-queen/Support the show

Springtime energy can entice us to take on new projects and quickly fill our social calendars. We can easily get swept away with the fullness of the season and forget to focus our energy with intention. This May our growth is supported by two full moons. The Flower Moon, which occurred on 5/1, guides us toward expansion. The Blue Moon, happening on 5/31, calls us to refine our vision and decide what we want to carry into the next cycle. Rather than trying to do it all this spring, consider pouring your energy toward one thing that’s calling for your attention. With a little focus, you may grow something truly beautiful this season! What am I reading?An Unlikely Coven by AM Kvitahttps://bookshop.org/a/111301/9780316586634The Selfish Year by Valerie Jones https://bookshop.org/a/111301/9781394342716https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Don’t Do Me Like That by Tom Petty & The Heartbreakers What’s for dinner?Mayak Eggs w/ Rice & Pickled Veggies Ingredients:6 large eggs at room temperature1 tbsp each salt and white vinegar for boiling the eggsgreen onions, seaweed flakes, and/or sesame oil for garnish, optionalMarinade:1/2 cup soy sauce 1/2 cup water1/4 cup honey1/4 medium onion diced1 green onion diced3 cloves garlic minced2 chili pepper diced1 tbsp toasted sesame seedsInstructions:In a bowl, add the marinade ingredients and mix to combine.Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes. Prepare a large bowl of ice water.When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes. Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.To serve, place the egg over a bed of rice with a drizzle of marinade, pickled veggies, and garnish of choice. Enjoy!Salted Caramel Cottage Cheese Ice CreamIngredients: 1 16 oz container full fat cottage cheese¼ cup honey ½ teaspoon vanilla extract pinch sea salt6 dates if they are hard soften them in water for 5 minutesInstructions:Add cottage cheese, honey, vanilla and sea salt to a food processor or blender. Blend until smooth. Add dates and blend again. You want the dates to be broken up but not fully blended.Add ice cream to a bowl or loaf pan and freeze for 3-4 hours until ice cream is set.Serve and enjoy.https://www.skool.com/hagwitch-herbals-3611/may-two-full-moonsSupport the show

The way we walk through the world matters. Far too often, we move through our days feeling unworthy of taking up space. We feel the need to apologize for our presence rather than stepping into the brilliance that our souls yearn to express. So how to we connect with something deeper? We must choose to tap into our divine presence; the force that knows the true value of our souls. When we walk in this light, we lead with power and presence beyond measure. As we listen to the raindrops fall, reflect on the ways that you move through life. Are you ready to walk tall? No apologies. What am I reading?The Astral Library by Kate Quinnhttps://bookshop.org/a/111301/9780063244788Cheese Magic by Erika Kubick, illustrated by Devon Forsthttps://bookshop.org/a/111301/9780762489633https://bookshop.org/shop/witchywomanwalkingWhat is playing on repeat?Supersonic by OasisWhat is for dinner?Savory Oats BowlIngredients: OatsCheddar cheeseNutritional yeastOlive oil  Fried eggsSweet potatoesBrussels sprouts or spinach AvocadoPickled onionsFresh dillCrunchy chili oil Salt & pepper Instructions: Preheat oven to 400 degrees F. Dice sweet potatoes and Brussels sprouts, drizzle with olive oil, salt and pepper, spread onto a parchment lined cookie sheet. Bake until fork tender and slightly browned. Make oats according to package, stir in nutritional yeast, cheddar cheese, and salt and pepper. Fry eggs, set aside. Build bowls with oatmeal base, roasted veggies and fried eggs on top. Add avocado, pickled onions, fresh dill, and chili oil. Enjoy! Chunky Date BarkIngredients:12 medjool dates, pitted 1/4 cup mixed nuts, roughly chopped (almonds, peanuts and pistachios) 2–3 tbsp nut butter of choice 1/2 cup dark chocolate (70%+), melted 1 tsp extra virgin olive oil or coconut oil 1 tbsp freeze dried raspberries Instructions:Line a cookie sheet with baking paper. Slice each date to open and press flat onto the tray, arranging them close together in a row. Place another sheet of baking paper over the top and use a rolling pin or glass to squash the dates until flat. Spread the nut butter evenly over the dates, then sprinkle the chopped mixed nuts on top. Stir in the extra virgin olive oil or coconut oil into your melted dark chocolate. Mix until smooth. Drizzle the chocolate mixture over the top of your nut and date bark, and chill in the fridge or freezer until set. Add your optional toppings, and cut into squares to serve. Enjoy!Support the show

We all have lessons to learn in this life, but some of them we have to learn over and over  again. The hardest learned lessons are often the ones coated in shame. There are many reasons why a person might feel shame, but sometimes the feelings go deeper than our own lived experience. When we connect with formative moments from our past, we may find that our deep-seated shame was actually inherited from someone else. True healing becomes possible when we shed light on these shadows. As we stroll through the spring forest, consider putting down the embarrassments that were never yours to bear. What am I reading?The Unwritten Rules of Magic by Harper Rosshttps://bookshop.org/a/111301/9781250394552The Enneagram Guide to Waking Up: Find Your Path, Face Your Shadow, Discover Your True Self by Beatrice Chestnut, PhD and Urania Paes https://bookshop.org/a/111301/9781642970319https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Florescent Adolescent by the Arctic Monkeys What’s for dinner? Vegetarian Egg Roll in a BowlIngredients:10 oz extra firm tofu1/2 cup coconut aminos 1/2 tsp chili garlic paste or sriracha  1/2 tsp agave or maple syrup1/4 tsp black pepper2/3 cups carrots, grated  1/2 medium white onion, thinly sliced1 tbsp ginger, freshly grated4 garlic cloves, minced2 cups green cabbage, thinly sliced1 cup red cabbage, thinly sliced Instructions:In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), sweetener, black pepper and sriracha or chili oil. Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.Serve over rice or rice noodles. Moon Milk TeaIngredients: 1/2 cup water1 cup milk (dairy or your favorite plant-based milk)1 tsp butterfly pea tea (or one teabag)1/2 cinnamon stick (or 1/2 teaspoon of ground cinnamon)1 tsp chamomile tea (or one teabag)1 tsp honey (or to taste)Instructions:In a small pot, heat the water and add the butterfly pea tea, cinnamon, and chamomile. Let it simmer on low heat for about 3 minutes.Add the milk and keep on low heat until it’s hot but not boiling.Use a sieve to strain out the leaves from the tea.Add a pinch of cinnamon on top. Enjoy!How to connect:[email protected] the show

Who is the face in the mirror? Beyond the facial features and the various masks we wear, what is real underneath it all? We spend a great deal of time analyzing our reflections, but we rarely look deeply enough to uncover the authentic self within. If you took the time to gaze into your own eyes, without breaking contact, what would they tell you? When there was no one around to impress, what secrets would they reveal? A mirror, a dimly lit room, and a candle for illumination is all you need to start this inner exploration. Are you ready to discover the real you?What am I reading?The Crone of Midnight Embers (Myrtlewood Series Book 1 of 6) by Iris Beaglehole https://bookshop.org/a/111301/9781738609321The Secret Language of the Body: Regulate Your Nervous System, Heal Your Body, Free Your Mind by Jennifer Mann and Karden Rabin https://bookshop.org/a/111301/9780063382381https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Santeria by Sublime What's for dinner?Kale Quinoa SaladIngredients:1 chicken breast, grilled and sliced 1 cup quinoa, cooled1 cup fresh blueberries2 cup kale, shredded½ cup pumpkin seeds½ cup pistachios, saltedmint leaves to taste, chopped¾ cup goat cheese or feta cheese crumbles1 avocado, sliced1–2 lemons (juice of 1–2 lemons)4–6 tbsp extra virgin olive oilInstructions:In a small bowl or jar, whisk together the lemon juice and olive oil. Season with salt and pepper to taste.Add shredded kale to a large bowl. Pour in 1-2 tablespoons of the olive oil and massage the kale with your hands for 1-2 minutes until it softens. Add cooked quinoa, blueberries, pumpkin seeds, pistachios, chopped mint, avocado and feta cheese to the massaged kale.Top with grilled chicken slices. Drizzle remaining dressing over the salad and toss gently to combine.Serve immediately or refrigerate for up to three days. Add avocado before serving if prepped ahead.Crispy Peanut Butter BallsIngredients:½ cup natural peanut butter, almond butter or sunflower seed butter¾ cup crispy rice cereal1 teaspoon pure maple syrup½ cup dark chocolate chips, melted Instructions:Line a baking sheet with parchment or wax paper. Combine peanut butter, cereal and maple syrup in a medium bowl. Roll the mixture into 12 balls, using about 2 teaspoons for each. Place on the prepared baking sheet. Freeze the balls until firm, about 15 minutes.Roll the balls in melted chocolate. Return to the freezer until the chocolate is set, about 15 minutes.We Can Do Hard Things: Jane Fonda: How to Not Lose Yourself Right Nowhttps://podcasts.apple.com/us/podcast/we-can-do-hard-things/id1564530722?i=1000761228799&r=2079Support the show

Embarking on a spiritual life involves looking into all the deep, dark corners. In these places we learn more about the way we're moving through this human journey. Our closets may seem mundane, but they're actually the perfect place to do genuine spiritual work. What is your closet saying about you? And is your current wardrobe a true representation of how you want to feel in the world? As we wander through the budding forest, imagine confronting your chaotic closet and whittling it down to only the pieces that speak to the style in your soul. What am I reading?My Friends by Fredrik Backmanhttps://bookshop.org/a/111301/9781982112820The Wisdom of the Enneagram:The Complete Guide to Psychological and Spiritual Growth for the Nine Personality Typesby Don Richard Ross & Russ Hudsonhttps://bookshop.org/a/111301/9780553378207https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat? Sharp Dressed Man by ZZ TopWhat is for dinner?Honey Garlic Sausage and Sweet Potato Sheet Pan DinnerIngredients: 14 ounces of pre-cooked sausage 2 large sweet potatoes, peeled and chopped into 1-inch cubes1 large head of broccoli, cut into bite-sized florets.1 tablespoon olive oilSalt and Pepper to taste Honey Garlic Sauce:¼ cup honey¼ cup of low-sodium soy sauce or tamari or coconut aminos4 cloves, minced1 tbsp apple cider vinegar1 tsp cornstarch mixed with 1 tablespoon of water to create a slurry for thickening.Instructions:Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the prepared baking sheet.Roast the sweet potatoes for 15 minutes. This gives them a head start to become tender.While the potatoes are roasting, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce has slightly thickened. Remove from heat. After 15 minutes, remove the baking sheet from the oven. Add the sliced sausage and broccoli florets to the pan with the sweet potatoes. Drizzle half of the honey garlic sauce over everything. Toss gently to coat all the ingredients evenly.Return the pan to the oven and roast for another 15-20 minutes, or until the sweet potatoes are fork-tender and the broccoli is crisp-tender.Remove from the oven and drizzle the remaining sauce over the top. Toss one last time to ensure everything is coated in that delicious glaze. Enjoy!Strawberry Lavender MilkshakeIngredients:4 oz fresh strawberries washedSplash whole milk1/4 tsp dried culinary lavender2 large scoops vanilla ice cream2 tsp strawberry jam or preservesWhipped cream (optional)Instructions:Wash strawberries then cut into large chunks.Add the strawberries, milk, dried lavender, and vanilla ice cream to a high speed blender. Blend until smooth and creamy.Line the inside of glass with jam, pour in milkshake, top with whipped cream. Enjoy! Podcast Recommendationhttps://www.melrobbins.com/episode/episode-383/WWW Closet Clearing episode 3/15/24 https://www.buzzsprout.com/2251895/episodes/14692366Support the show

Anxiety has a way of creeping up on us. Sometimes the source of our unease is easy to pinpoint, while others times it seems to bubble up without cause. The natural tendency is to push away the anxious thoughts or deny they exist at all. Unfortunately, this rarely helps matters; in fact, it often makes things much worse. But what if we were able to face our anxiety head on? And what if we could use our spiritual practice as an additional tool to support ourselves through these anxious periods? Is it possible that anxiety could actually serve as a useful teacher? As we listen to the pitter-patter of the spring rain, consider how you might create a new relationship with the anxiety in your life.  What am I reading? Anxious People by Fredrik Backman https://bookshop.org/a/111301/9781501160844How to Kill a Witch: The Patriarchy's Guide to Silencing Women by Zoe Venditozzi and Claire Mitchell https://bookshop.org/a/111301/9781464241222https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Song of Sorrow by Elle KingWhat’s for dinner?Mediterranean Baked CodIngredients:1 ½ pounds cod fillet1 small red onion OR large shallot, sliced3 cloves garlic crushed1 pound cherry tomatoes halved¼ cup sliced black olives1 tablespoon olive oil1 teaspoon Italian seasoningsalt & pepper to taste¼ cup white wine OR water4 tablespoons butter choppedInstructionsPreheat the oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes and place the fish inside.Scatter the onion, garlic, tomatoes and olives around the fish. Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper. Pour the water into the dish. Scatter the butter evenly over the dish. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.Tofu Matcha White Chocolate Mousse Ingredients:Mousse12 oz (340 gr) silken tofu6 oz (170 gr) white chocolate, melted1 tbsp matcha powder1 tsp vanilla extractToppings:Greek/coconut yogurtBerriesInstructionsBlend silken tofu, melted white chocolate, matcha powder, and vanilla extract in a blender until smooth.Pour the mixture into serving glasses.Chill in the refrigerator for at least 1 hour to let the mousse set.Top with toppings. Serve.https://jajabakes.com/wprm_print/tofu-matcha-white-chocolate-mousseSupport the show

What am I reading?Letting Magic In by Maia Tollhttps://bookshop.org/a/111301/9780762480418The Untethered Soul by Micheal A. Singerhttps://bookshop.org/a/111301/9781572245372https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Curbside Prophet by Jason MrazWhat’s for dinner?Thai Peanut Chicken Ingredients:1 Ib chicken breast or tofu1/4 tsp chili powder1/4 tsp smoked paprika1/4 tsp salt1/4 cup peanut butter, 2 tbsps tamari 1-3 tsps honey 2 tbsps lime juice2 garlic clovesI inch fresh ginger3 tbsps water4 cups green cabbage1/2 red pepper 1/2 mango or 1 cup pineapple 4 stalks green onionInstructions: 1. Mince the garlic and ginger. Chop the cabbage. Shred the carrot. Dice the red bell pepper. Cube the mango or pineapple. Chop the green onion.Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water. Blend until smooth and creamy. In a large bowl, add the cabbage, carrots, pepper, mango and green onions.Add the shredded chicken to the bowl and toss with the dressing. Enjoy!Chocolate Peanut Butter Mug CakeIngredients:2 tablespoon all-purpose flour1 tablespoon unsweetened cocoa powder2 teaspoon sugar¼ teaspoon baking powderPinch of salt1 tablespoon cooking oil Any neutral-flavored oil like vegetable or canola2 tablespoon milk1 tablespoon peanut butterInstructions:Stir together the dry ingredients in a microwave-safe mug: flour, cocoa powder, sugar, baking powder, and salt. Make sure there are no clumps.Add in the oil and milk, stirring until smooth.Drop the peanut butter into the center of the batter and gently press it down.Microwave on high for 1 minute. If needed, adjust the time by a few seconds depending on your microwave.https://themidst.substack.com/p/aging-out-of-fcksSupport the show

Most of us can recall a time when we did something purely to please someone else. Maybe the action didn't sit well in our gut, but we did it anyway to avoid conflict or rejection. This desire to please others is hardwired into our survival instincts. When we make others happy, we're less likely to be cast out of the herd. This behavior makes sense, but when it becomes excessive we risk emotional and physical burnout. So how can we tell when our behavior is genuinely kind and helpful versus people-pleasing? The trick is to discern whether you're acting from a place of fear rather than a place of love. As we stroll through the late winter woods, consider your people-pleasing tendencies. Are they based in genuine kindness or are they fueled by fear? It's time to see and feel the difference. What am I reading?The Violin Makers Secret by Evie https://bookshop.org/a/111301/9780008777678The Conjuring of America: Mojos, Mermaids, Medicine, and 400 Years of Black Women's Magic by Lindsey Stewarthttps://bookshop.org/a/111301/9781538769508https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Scar Tissue by Red Hot Chili PeppersWhat’s for dinner? Healthy Burger Bowl1 lb ground beef, chicken, turkey, or plant based protein 1 tsp olive oil1 tsp garlic powder1 tsp onion powder1/2 tsp smoked paprika1/2 tsp salt1/4 tsp black pepper6 cups chopped romaine1 cup cherry tomatoes, halved3/4 cup shredded carrots1/2 cup sliced red onion1/2 cup pickle slices2/3 cup cheddar cheese1/2 avocado 1/3 cup plain Greek yogurt2 tbsp ketchup1 tbsp mustard1 tbsp pickle juice1/2 tsp hot sauce Instructions:Heat the oil in a skillet over medium-high heat. Add ground protein and seasonings. Cook until browned. Drain fat. Set aside to cool.Wash and chop lettuce, halve tomatoes, shred carrots, slice onion, and slice pickles. Dice the avocado just before serving to prevent browning.Mix yogurt, ketchup, mustard, pickle juice, and hot sauce. Season to taste.Divide the lettuce between bowls. Top with layer of ground meat, then add tomatoes, carrots, onions, pickles, shredded cheese, and avocado. Drizzle with sauce. Enjoy!Fudgy Date BrowniesIngredients: 1 cup Medjool dates, pitted 1/2 cup hot water1/2 cup unsweetened cocoa powder1/4 cup coconut oil, melted2 large eggs1 teaspoon vanilla extract1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup chocolate chips Instructions:Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.Place the pitted dates and hot water in a food processor. Blend until you create a smooth paste. Add the melted coconut oil, eggs, and vanilla extract to the date paste. Mix. In a separate bowl, whisk together the cocoa powder, baking powder, and salt.Add the dry ingredients to the wet ingredients in the food processor. Pulse until just incorporated. Do not overmix.Spread the batter into the prepared baking pan. Sprinkle chocolate chips over the top. Bake for 20 to 25 minutes. Center should remain fudgy.Let the date brownies cool in the pan before cutting. Cooling helps set the fudgy texture.Support the show

Managing feelings and emotions can be a complicated part of life. When we’re angry, sad, or frustrated it’s all too easy to blame our negative feelings on someone else. Sometimes we have a difficult time separating our own emotions from the emotions of others. We can even create codependent relationships by caretaking the feelings of others, rather than allowing them to do emotional work for themselves. Learning to be emotionally autonomous is a skill that we can hone once we start taking accountability for our own inner worlds. Your feelings are your responsibility… full stop. As we wander through the muddy forest, reflect on your emotional landscape. How healthy are your boundaries? What work is yours to do? What am I reading?The Ferryman and his Wife by Frode Gryttenhttps://bookshop.org/a/111301/9781643757452Wild Mercy: Living the Fierce and Tender Wisdom of the Women Mystics by Mirabai Starrhttps://bookshop.org/a/111301/9781683641568https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Up, Up, and Away by Jack HarrisWhat’s for dinner? Mediterranean Chicken Quinoa Salad Shredded chicken 2 cups cooked quinoaCucumberCherry tomatoes halvedFresh spinach1 can chickpeas Fresh dillChopped olivesGoat cheese crumbledOlive oilApple cider vinegarFresh lemon juiceMinced garlic Pickled onions Salt and pepperInstructions: Marinate and cook chicken, shred into bite-sized pieces or use precooked rotisserie chicken. Cook quinoa according to instructions. Wash and dice cucumbers, tomatoes, olives, fresh spinach, and fresh dill. Add olive oil, vinegar, lemon juice, mustard, garlic, and salt and pepper to a big bowl, mix. Toss in veggies, chicken, chickpeas, and quinoa. Mix thoroughly, season to taste, sprinkle with goat cheese. Enjoy! Lavender CookiesIngredients:4 tablespoons unsalted butter, melted1/3 cup granulated sugar1/2 teaspoon culinary grade lavender buds1 large egg yolk 1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/4 teaspoon baking soda1/8 teaspoon fine saltInstructions:Preheat the oven to 350 F, and line a baking sheet with parchment.Place the butter in a microwave-safe bowl, and melt it in the microwave in 25 second intervals until fully melted. In a food processor, combine the sugar and lavender buds and pulse a few times.Stir together the melted butter, lavender sugar, egg yolk, and vanilla extract. Stir very well to combine.Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.Press the dough flat and evenly in the bowl, and then divide it in half. You should get 3 cookies from each half.Support the show

There are many reasons to feel uneasy these days. Most of us are walking around with frazzled nervous systems that we don’t know how to soothe. Stress and anxiety have become so commonplace that we don’t even realize how off kilter we are on a daily basis. Thankfully, there are many ways to calm our bodies if we’re willing to pay attention. Tending to our nervous systems is not frivolous, it’s critical work if we want to show up fully to our lives each day. Take a breath, find a pen and paper, and begin the process of creating an internal space of safety. What am I reading?The Botanist’s Assistant by Peggy Townsend https://bookshop.org/a/111301/9780593638118When Things Fall Apart: Letter to Activist’s in Crisis by Kelly Hayes https://bookshop.org/a/111301/9781849355841https://bookshop.org/shop/witchywomanwalkingAdditional Recommendations Mind Your Body by Nicole Sachs https://bookshop.org/a/111301/9780593716939The Cure For Chronic Pain w/ Nicole Sachs Podcast https://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309What’s playing on repeat?Trendsetter by Connor Price and Haviah  MightyWhat’s for dinner?Roasted Brussels Sprouts Bean & Quinoa SaladIngredients:1 lb Brussels sprouts1 tablespoon olive oil1 can white beans1 can chickpeas2 cups cooked quinoa Handful chopped olivesGoat cheese (for crumbling on top) Pickled red onions chopped Fresh dill Salt and pepperDressing:1/4 cup Apple cider vinegar2 tablespoons Grainy mustard1 tablespoon minced garlicSalt and pepper Instructions: Preheat oven to 400 degrees F. Wash and thinly slice Brussels sprouts. Arrange on a cookie sheet, drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned. In a large bowl, mix together dressing ingredients. Drain and rinse beans, add to bowl. Chop pickled onions, olives, and fresh dill, add to bowl. Add roasted sprouts and cooled quinoa. Mix together, sprinkle with goat cheese, season to taste. Enjoy! Vegan Chocolate PieIngredients:For the chocolate pie filling:12 ounces firm silken firm tofu1/2 cup plant-based milk 1/4 cup maple syrup 1/2 cup nut butter 12 ounces chocolate chipsflaky sea salt for toppingCrust: Use premade graham cracker crust or homemade crust.Instructions:Blend the tofu, milk, maple syrup, and nut butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth.  Pour filling into a crust, sprinkle with sea salt if you want, and chill for a few hours until firm. Enjoy!Support the show

Everywhere we turn someone is looking to influence our choices. It seems that new “experts” are emerging every minute. It feels impossible to make a decision without weighing the opinions of all the external forces. But what if these external forces are only serving to cloud our inner wisdom? What if instead we chose to be our own authority? What would your life look like if you were the one calling the shots? It’s time to trust your own intuition, find the magic in influencing yourself. What am I reading?The Bewitching by Silvia Moreno-Garciahttps://bookshop.org/a/111301/9780593874325Women Living Deliciously by Florence Given https://bookshop.org/a/111301/9781668067123https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Shoop by Salt-N-PepaWhat’s for dinner?Super Versatile Bean PestoIngredients:Large handful or 2 of fresh basil1 can white beansJuice 2 lemonsMinced garlic2 tablespoons nutritional yeast 8 olives w/ a little brine A few bread and butter pickles Salt and pepper Instructions: Blend all the ingredients in a blender or food processor until smooth and creamy. Season to taste. Spread on bread, use as a dip for veggies, or mix into pasta. Enjoy! Vegan BrookieBrownie Ingredients:3 medium sweet potatoes, baked3 tbsp cacao powder1/4 cup oat flour1 tsp vanilla1 tsp baking powder2-3 tbsp maple syrupPinch of saltCookie Ingredients:1 tin chickpeas6 medjool dates1/4 cup peanut butter powder1 tsp baking powder1 tsp vanilla1 ripe bananaPinch of saltOptional choc chipsIngredients:1. Bake sweet potatoes in the oven until super soft and squishy. Peel the sweet potatoes and add to a bowl with the remaining brownie ingredients and mix together.2. Add all the cookie ingredients to a food processor and blitz until it forms a cookie dough texture. Mix in optional chocolate chips.3. Add the brownie batter to an oven safe dish, then add the cookie dough mixture to the top. Bake in the oven for 30-40 at 180 Celsius or 350 F. @broccoli_mumSupport the show

In the past couple of generations, there’s been a lot of talk about finding one’s passion. Many people find themselves dissatisfied with their work because it doesn’t feel passionate enough. This begs the question, should our choice of vocation be fueled by practicality, passion, or calling? What even is a calling? And do we all have one? In today’s conversation, we’ll endeavor to define the differences between what lights a person up and what provides a deeper service. We’ll explore one’s moral obligation, if any, to share the gifts they were divinely given. What were you uniquely designed to do?What am I reading?Dinner at the Night Library by Hika Haradahttps://bookshop.org/a/111301/9780369774026Let Your Life Speak by Parker J. Palmerhttps://bookshop.org/a/111301/9781394235100https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Delete Ya by DjoWhat’s for dinner? Spicy Canned Salmon Rice BowlIngredients:For the  Rice:1 cup uncooked Jasmine rice (or Basmati rice1 ½ cups waterPinch of saltFor the Spicy Salmon:2 cans high-quality canned salmon, drained 3 tablespoons Japanese mayonnaise (like Kewpie, or regular mayonnaise)1-2 tablespoons Sriracha 1 tablespoon soy sauce 1 teaspoon rice vinegar1 teaspoon toasted sesame oil½ teaspoon grated fresh ginger1 clove garlic, mincedFor the Bowl Assembly & Toppings:1 small cucumber, thinly sliced or diced1 medium carrot, julienned or grated½ cup shelled edamame, cooked (frozen works great)2 scallions, thinly sliced1 tablespoon toasted sesame seeds½ avocado, sliced Nori seaweed snacks, crumbledInstructions: Rinse the rice thoroughly. Cook according to instructions. While the rice is cooking, prepare the salmon. Open and thoroughly drain. Flake the drained salmon with a fork. Add the Japanese mayonnaise, Sriracha, soy sauce,  rice vinegar, toasted sesame oil, grated ginger, and minced garlic.Gently mix all the ingredients together until the salmon is well-coated and everything is combined.Prep veggies for topping. Build your bowls. Enjoy! Vegan Strawberry Shortcake BitesIngredients:½ cup cashew butter⅓ cup maple syrup⅛ teaspoon salt1 ½ cups almond flour2 tablespoons coconut flour¼ cup crushed freeze dried strawberriesInstructionsIn a medium bowl combine the cashew butter, maple syrup, and salt. Stir well. Add in the almond flour and coconut flour and stir until dough is formed. Stir in the crushed strawberries until well combined. Scoop into 1 inch balls and roll between palms to make smooth. Place in a glass container. makes 16-18 balls. Support the show

Love and grief connect us to one other, but grief is a topic most people prefer to avoid. When someone is grieving it seems impossible to find the words needed to comfort them. We rush past condolences for fear of saying or doing the wrong thing. We are unwilling to simply sit alongside another and hold space for their pain. Most people are walking around with hearts full of grief that no one is willing to bear witness to, which makes the experience all the more lonely. And it’s not just the grief of death that we carry, it’s the grief that comes with life… Paths we didn’t take, opportunities that passed us by, dreams tucked away and forgotten, words we failed to speak, harms we’ve see done to others… to live is to grieve. If we can learn to hold space for grief, we open our hearts to love and live more fully and fiercely. In order to do this, we must give grief a seat at the table. Are you willing to pull out a chair? What am I reading?The Forget-Me-Not Library by Heather Webber https://bookshop.org/a/111301/9781250369277The Wild Edge of Sorrow: Rituals of Renewal and the Sacred Work of Grief by Francis Wellerhttps://bookshop.org/a/111301/9781583949764https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?I’m on Your Side by Michael Franti What’s for dinner?Pumpkin & Spinach Stuffed Tortillas Ingredients:Package of tortillasCan of pumpkin pureeOnionGround chicken, vegetarian ground “meat”, or beans - seasoned with salt, pepper, and cumin, and garlic powder Jalapeño Fresh spinachCheddar cheese (caramelized onion cheddar is great!) or Mexican blend Instructions: Preheat oven to 350 degrees F. Brown meat in skillet, season with salt pepper, garlic powder, and cumin. Add jalapeños to taste. Add fresh spinach, sauté until wilted. Assemble tortillas with a layer of pumpkin puree, cheddar cheese, and meat mixture. Roll tortilla, place in baking dish. Once you’ve rolled all your tortillas, sprinkle with another layer of cheese. Bake until golden brown. Enjoy! Cinnamon Sore Throat TeaIngredients:1 cinnamon stick (or ½ teaspoon ground cinnamon)1 cup water1 tablespoon honey1 tablespoon fresh lemon juice1 slice fresh ginger1 tea bag (chamomile or herbal)Instructions:In a small saucepan, bring the water to a gentle boil. Add the cinnamon stick and ginger slice, then reduce the heat to a simmer. Allow the mixture to simmer gently for 5–7 minutes so the cinnamon and ginger flavors infuse the water fully.Take the saucepan off the heat and discard the cinnamon stick and ginger slice to prevent bitterness while maintaining the infused flavor.If you choose to use a tea bag, steep it in the hot cinnamon water for 3–5 minutes until the tea develops a rich flavor.Stir in the honey and fresh lemon juice until fully dissolved.Pour your prepared cinnamon sore throat tea into a mug. Enjoy!Support the show

Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? What am I reading?The Fellowship librarians & Dragons by J. Pennerhttps://bookshop.org/a/111301/9781464248603Financial Feminist: Overcome the Patriarchy’s Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlaphttps://bookshop.org/a/111301/9780063260269https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Brighter Day by Michael Franti What’s for dinner? Lemon Ricotta Pasta w/ SpinachIngredients:1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions:In a large pot of boiling salted water, cook pasta according to package directions until al dente. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.Stir until well combined.In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot.Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipePeanut Butter Chickpea Chocolate Chip CookiesIngredients:1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions:Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

Imbolc has arrived! Even if you’re buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it’s the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that’s feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life’s needs outside our door. A little tending goes a long way. What am I reading?The Witching moon Manor by Stacy Sivinskihttps://bookshop.org/a/111301/9781668058411The Green Wiccan spell Book by Silja Sil-yahttps://bookshop.org/a/111301/9781782497851https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Raised by Wolves by The Interrupters  What’s for dinner?Mediterranean Chickpea Soup2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions:Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.Chickpea Brownies2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)InstructionsPreheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/Support the show

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we’re going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It’s time to stop worrying about what they’re doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! What am I reading?The Witch’s Daughter by Paula Brackston https://bookshop.org/a/111301/9781250004086Be More Owl: Life Lessons from our Feathered Friends by Alison Davieshttps://bookshop.org/a/111301/9781837834068https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Violet by Hole What’s for dinner? Fiber Fueled Sweet Potato Ingredients:Baked sweet potatoProtein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans Cheese of choiceGreen Veggie of choice: broccoli, kale, spinach, Swiss chard etc.Red/orange/yellow veggie: bell peppers, tomatoes, cornToppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions Fresh herbs of choice Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! Go-to Coffee Cake Ingredients:1 cup butter2/3 cup sugar 1 cup buttermilk4 eggs2 teaspoons vanilla3 cups all-purpose flour 2 teaspoons baking powder1/4 tsp baking soda1 teaspoon salt Topping:4 tablespoons brown sugar2 tsp cinnamon Instructions: Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! Support the show

When the new year rolls around, many people are quick to set goals and make resolutions. Unfortunately, this is often a distraction from the deeper work that we all have to do. There’s usually something that we’re hiding behind, something that we don’t want to look at, because we know that work will be hard… really hard. We’d rather focus on the shiny external work, rather than excavating the thing that’s really keeping us stuck. But what if life forces us to look at it? Isn’t it better to choose to do the work before it brings us to our knees? As we journey further into 2026, consider uncovering the thing that’s really holding you back. Hold it up to the mirror and bravely start excavating. You’re up to the task. What am I reading?The Burning Library by Gilly Macmillanhttps://bookshop.org/a/111301/9780063422919Crafting the Wheel of the Year by Claire Gelder & Deb Bowen https://bookshop.org/a/111301/9781800922372https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Good Girls by Josie Edwards What’s for dinner?Green Goddess Salad SandwichIngredients:Whole grain or sourdough breadFresh greens: spinach, arugula, and/or romaine lettuceCucumbersAvocadoTomatoDressing:Fresh herbs: parsley, basil, and/or dill Greek yogurt or mayo Salt and pepperInstructions: Choose thick hearty bread. Toast if desired.Wash and chop greens into bite sized pieces. Slice and dice cucumbers and tomatoes. Mash avocado and spread it into one side of the bread. Wash and chop fresh herbs, mix with yogurt or mayo to make the dressing. Season with salt and pepper. Build sandwich. Enjoy! Blueberry Cottage Cheese Mousse Ingredients:2 cups cottage cheese1 cup fresh or frozen blueberries1/4 cup honey or maple syrup1 teaspoon lemon zestFresh blueberries and lemon zest for garnishInstructions:In a blender or food processor, combine cottage cheese, blueberries, honey, and lemon zest. Blend until smooth and creamy.Spoon the mousse into four serving glasses.Chill in the refrigerator for at least 1 hour before serving.Garnish with fresh blueberries and lemon zest before serving.Support the show

Many of us were relieved to leave the heavy energy of 2025 in the rearview mirror. The desire to return to the "good old days" was experienced by more than a few people. But is a return to the past likely for 2026? No one knows what this next cycle will bring, but there's astrological indication that we may be looking toward sweeping change. As Neptune and Saturn move into Aries, we have the potential for massive shifts on a societal level; long held systems may begin to dissolve. So what do we do in the face of uncertainty? Especially, if you find yourself clinging to the familiarity of the past? As we stroll along on this darkening January day, consider how you might tap into a deeper level of acceptance, courage, trust, and authenticity as we hold the Aries energy of 2026. What am I reading?The Seven Miracles of Beatrix Holland by Rachael Herronhttps://bookshop.org/a/111301/9781538767320Could Should Might Don’t: How We Think About the Future by Nick Fosterhttps://bookshop.org/a/111301/9780374619350https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?A Change is Gonna Come by Sam CookeWhat’s for dinner? Hobbit Inspired Roasted Potatoes & BaconIngredients:Baby potatoes, halved or quarteredThick-cut bacon, choppedOnion, slicedGarlic, mincedOlive oil or butterSmoked paprika, thyme, rosemary (optional)Salt & pepperFresh tomatoes (cherry or diced)Fresh parsley (for garnish) Instructions:Set your oven to 425°F (220°C) and line a baking sheet.Cook bacon in a skillet until crispy; remove bacon.In a bowl, coat potatoes, onions, garlic, oil, herbs, salt, and pepper.Spread on the sheet and roast for 35-40 mins, stirring halfway, until golden.Add tomatoes for the last few minutes of roasting.Stir in bacon and fresh parsley before serving. Enjoy!Tips for Extra Hobbit Flavor:Creamy Touch: Add a dollop of cream or cheese for extra richness.Hearty Additions: Serve with leeks or kale for more earthy goodness.Twice Baked Honey CakesIngredients:1 ¾ cup flour1 ½ tsp baking powder½ tsp salt½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)zest 1 lemon¼ tsp freshly ground nutmeg¾ cup milk2 eggs¾ cup high quality honey + 1/4 cup honey for drizzling on top1 tsp vanillaInstructions:Preheat the oven to 350F.Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.In a small bowl whisk together the milk, eggs, honey, and vanilla.Pour the liquids over the dry mixture and combine until just combined - do not over-mix.Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.Bake for 16 minutes, or until mostly done but not quite golden enough.Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muffins on a silpat lined rimmed baking sheet.Warm the remaining 1/4 cupSupport the show

Happy New Year! 2026 is officially here! Many people dive into the new year with reckless abandon hoping to meet all of their elusive life goals. This often leads to self-loathing when we fail to meet the unrealistic expectation we’ve hastily set for ourselves. But what if this year we take a gentler approach? Rather than jumping in with both feet, instead we tiptoe into the next calendar year with an intentional, well-laid plan. Instead of rushing, what if we paused, considered, and took our time plotting a thoughtful journey? As we consider the year before us, take the time you need… this may be the key to creating the life you truly desire. What am I reading?The Silver Witch by Paula Brackston https://bookshop.org/a/111301/9781250086341Every Day I Read: 53 Ways to Get Closer to Books by Hwang Bo-reumhttps://bookshop.org/a/111301/9781639737796https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?C’Mon Down by Poor Man’s Poison What’s for dinner? French Onion Soup Ingredients:6 large yellow onions 4 tablespoons unsalted butter2 tablespoons olive oil1 teaspoon granulated sugar1 teaspoon salt, plus more to taste6 cups rich beef or veggie broth 2 tablespoons fresh thyme leaves – or 1 tablespoon dried thyme2 bay leaves1/2 teaspoon black pepper6-8 thick slices of day-old baguette1½ cups grated Gruyère cheese – Swiss or Provolone work as alternatives1/2 cup grated Parmesan cheeseInstructions:Slice all onions uniformly using a sharp knife or mandoline. Shred cheese, set aside.Heat butter and olive oil in a heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and salt, stirring to coat evenly. Cook onions for 45-50 minutes, stirring every 8-10 minutes. Take your time, slow stirring makes for great flavor! Once onions reach deep caramelization, add 1/2 cup of beef broth to deglaze the pan, scraping up the flavorful brown bits. Add remaining broth, thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Preheat your oven’s broiler. Ladle soup into oven-safe crocks, top with bread slices, and generously cover with mixed cheeses. Broil for 2-4 minutes until cheese bubbles vigorously and develops golden-brown spots. Enjoy!Spiced Pear TeaIngredients:– 2 cups water– 1 ripe pear, sliced– 1 tablespoon honey (adjust to taste)– 1-2 cinnamon sticksInstructions:1. Start by boiling the water in a pot. Add the sliced pears and cinnamon sticks. 2. Let the mixture simmer for about 10 minutes. This will blend the flavors beautifully.3. After simmering, strain the tea into cups. Sweeten with honey to your liking.4. Serve warm and enjoy the soothing flavors.Support the show

After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you’ll likely be experiencing a let-down after the outpouring of holiday energy. There’s a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it’s the time to rest and plan. Before taking action, follow nature’s lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. What am I reading?Witches of Honeysuckle House by Liz Parkerhttps://bookshop.org/a/111301/9798892421997The Anatomy of Anxiety: Understanding and Overcoming the Body’s Fear Response by Ellen Vora, MDhttps://bookshop.org/a/111301/9780063075108https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Worst Enemy by Marino What’s for dinner?Black Lentil SoupIngredients: 1 tablespoon olive oil1 large onion, finely chopped2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1/2 teaspoon turmeric1 tablespoon tomato paste1 can (14 oz) diced tomatoes2-3 tablespoons miso paste 1 cup black lentils, rinsed and drained4 cups vegetable broth or bone broth1 cup baby spinach1 tablespoon lemon juiceSalt and pepper to tasteInstructions:In a large pot, add the olive oil and heat over medium heat for 30 seconds.Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.Remove from heat, then stir in spinach and lemon juice.Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.Baked Stuffed Apples Ingredients:4 Honeycrisp apples are preferred½ cup of rolled oats½ cup of brown sugar4 tablespoons of butter, softened or melted1 teaspoon of ground cinnamon¼ teaspoon of saltInstructions:Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!Under Morana’s Sky by SanjaInstagram- @sanja.slavic.artSupport the show

Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It’s also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It’s a perfect time to clear the path for something new.  What am I reading?The Winter Witch by Paula Brackstonhttps://bookshop.org/a/111301/9781250042705uWinter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden https://bookshop.org/a/111301/9781837833689https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?The Solstice Carole by Saffie What’s for dinner? Savory Solstice PieIngredients:1 lb ground beef or plant-based meat1 onionGarlic2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp ground black pepper 1⁄2 tsp salt 1 cup stock 2 tbsp all-purpose flour 1 cup peas, fresh or frozen 1 cup diced carrots 1 cup diced potatoes 2 sheets of store-bought or homemade shortcrust pastry 1 egg, beatenInstructions:Preheat oven to 40O degrees f. Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.Pour the meat and vegetable mixture into the pie dish.Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.Cut a few slits in the top pastry to allow steam to escape.Brush the top with beaten egg.Bake for 25-30 minutes or until the pastry is golden brown and crispy.Allow the pie to cool for a few minutes before slicing. Enjoy!Sparkling Cranberry Rosemary MocktailIngredients:2 cups unsweetened cranberry juice2 cups sparkling waterJuice two limes 2 rosemary sprigsFresh cranberries1–2 tablespoons honey or maple syrup Ice cubesInstructions:Fill glasses with ice cubes.In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.Stir in sweetener until dissolved.Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.Add a few fresh cranberries into each glass.Pour the cranberry mocktail into glasses. Enjoy!Support the show

Do you ever find yourself fighting against the moment? Sometimes the season we’re in is not the one we would choose for ourselves. This can be especially difficult during the holidays, a time when we just want things to feel easy and merry. It’s tempting to create an illusion, rather than looking at the moment for what it truly is. But what if laying bare the truth will actually set us free? Instead of wasting energy on conjuring a false reality this holiday, perhaps we can simply let it be… however that might look. As we walk through the rainy woods, consider the illusions in your life this season. What can you release to make space for a truer, more meaningful holiday this year? What am I reading?Sleigh Spells by Bella Fallshttps://bookshop.org/a/111301/9798561945052Don’t Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyenhttps://bookshop.org/a/111301/9798893310153https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Let it Be by the Beatles What’s for dinner?Sheet Pan GnocchiIngredients:1 pound potato gnocchi1 bunch broccolini1 pint cherry tomatoes½ small red onion, thinly sliced2 garlic cloves, sliced2 tablespoons extra-virgin olive oil½ teaspoon sea salt½ teaspoon fresh thyme ½ teaspoon za’atar¼ teaspoon red pepper flakesFreshly ground black pepper6 ounces feta cheeseFresh parsleyInstructionsPreheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.https://www.loveandlemons.com/wprm_print/sheet-pan-gnocchiHealthy Peppermint Hot CocoaIngredients:2 cups cashew milk2 tablespoons cocoa powder2 Medjool dates2 drops of peppermint extract One tablespoon dark chocolate Coconut cream1 cup coconut milk1/2 teaspoon coconut sugar1/4 teaspoon vanillaOne pinch of saltInstructions:In a small pan, heat cashew milk and cocoa powder on low heat. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint extract and stir until smooth consistency.Pour in a blender, then mix for 1 minute until totally smooth.Beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream. Enjoy!Support the show

December is here! A time for holidays and merriment and… exhaustion? Even when we commit to a simple holiday season, it’s easy to get run down and sluggish from the additional activities, heavy foods, and seasonal colds. But there are definitely things we can do to prioritize our well-being so that we can enter the holiday with vigor. Getting proper sleep, nourishment, fresh air, rest, and an extra dose of fermented foods, will help us fortify our systems this season. Join me in a new location as we reflect on ways to bring restorative rituals into our lives this holiday. What am I reading?Witches of Dubious Origin by Jenn McKinlayhttps://bookshop.org/a/111301/9780593819753The Little Book of Winter: A Cozy Guide to a Season of Comfort and Happiness by Brittany Viklundhttps://bookshop.org/a/111301/9781507224397https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Im Doing Fine by MarinoWhat’s for dinner?Immune Boosting SoupIngredients:2 tbsp extra virgin oil1 large onion, diced3 large carrots, chopped2 parsnip or sweet potatoes 3 stalks celery, finely chopped6 cloves garlic minced2 tbsp fresh ginger, minced1 tsp dried turmeric¾ cup red lentils2 tbsp fresh parsley½ tsp sea salt, more to taste4 cups vegetable broth + 2 cup water2 cups kale or spinach, finely chopped1 small lemon, juicedInstructions:Warm olive oil in a large pot on medium heat. Once hot, add onion and sauté for 3 minutes.Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.Add broth, water, lentils, salt and several grinds of black pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste (I did another ¼ tsp salt) and enjoy!Turmeric Orange Tea LatteIngredients:2 herbal tea bags (such as ginger tea, orange hibiscus, or herbal tea of choice)6 oz water10–12 ounces plant based milk1 teaspoon ground ginger1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon, divided1 teaspoon whole cloves or 1/4 teaspoonground clovesPinch of nutmeg, optionalOptional pinch of black pepper for turmeric absorbency1/4 cup maple syrup or honeyJuice from 1 medium orangeInstructions:Steep the tea bags in 6 ounces water to ensure a highly concentrated tea.In a small pot, combine 10-12 ounces of coconut or almond milk with ginger, cloves, optional nutmeg, turmeric, pepper, cinnamon, maple syrup, orange juice, and optional coconut oil. Whisk the ingredients together.Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the spices to infuse and the maple syrup to dissolve. If desired, add vanilla extract and mix well.Strain the mixture to remove the cloves if you used whole cloves.Pour 2-3 ounces of the brewed concentrated tea into a cup.Whisk the golden milk (the mixture in the pot) again to create a frothy texture. Alternatively, you can use a frother.Pour ⅓ to ½ cup of the frothy golden milk over the tea to create a tea latte.Support the show

The holiday season is officially in full swing! This is the time of year when traditions really take center stage. But before embarking on the usual holidays customs, consider if these rituals still align with who you are today. Do holiday traditions bring you comfort and joy? Or are there traditions that feel restrictive and oppressive? What are you eager to carry forward and what would you rather leave in the past? This season, embrace the traditions that feed your holiday spirit, and give yourself permission to set down the traditions that have become too heavy. As we take in the cold night air, envision the magic you’ll create when you combine tradition with intention. What am I reading?Daughter of the Tarot by Clare Marchanthttps://bookshop.org/a/111301/9781836030577The Way of the Fearless Writer by Beth Kemptonhttps://bookshop.org/a/111301/9781250892133https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Still Breathing by Green DayWhat’s for dinner? Blackberry Grilled CheeseIngredients:BaguetteBrieOlive oilFresh Mozzarella1 onionBlackberry preservesInstructions:Preheat oven to 350 degrees. Add 1-2 tablespoons of oil to pan, add sliced onions, season with salt and pepper, sauté until lightly caramelized. Slice baguette down the center. Spread one side with blackberry preserves, layer with Brie and mozzarella, top with caramelized onions. Bake until cheese is melted and bread is lightly browned. Enjoy! Grandma Holmes’s Pumpkin PiePrepare pie crust using favorite recipe or use pre-made pie crust. Pie Filling2 cups pumpkin purée14 oz can sweetened condensed milk2 eggs1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg Instructions:Preheat oven to 475 degrees.Mix all filling ingredients together in a large bowl, then pour into prepared piecrust.Bake at 425 degrees for 15 minutes. Then lower heat to 350 degrees and bake for another 30-40 minutes or until pumpkin  filling is firm. Enjoy! Support the show

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 Colganhttps://bookshop.org/a/111301/9780063455443Guided: The Secret Path to an Illuminated Life by Laura Lynn Jacksonhttps://bookshop.org/a/111301/9780593729571https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Record Player by Daisy the Great What’s for dinner?Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons3 heads of garlic2 shallots4 potatoes1 cup cauliflowerFresh thyme (minced)Olive oil5 cups chicken or vegetable broth1 cup heavy cream or full fat coconut milk Loaf of french bread 3–4 tbsp chili crispParmesan ChivesSalt and pepper Pinch of red pepper flakes1 tsp Italian seasoningInstructions: 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 BarsIngredients:8 large soft medjool dates1/2 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 oilhttps://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/Shop Like a Witch/ Sustainable Consumerismhttps://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerismSupport the show

It feels like just a moment ago that we were ushering in Samhain, and now Christmas and Yule are a mere 6 weeks away. For some, this time of year is steeped in excitement and gratitude, for others it’s cloaked with stress and anxiety. What if we could shape our holiday narrative by acknowledging what really matters to us this season? Rather than getting caught up in the traditions and expectations of years passed, what if we first asked ourselves, “What has this past year been like for me?”. From this place of knowing, we can determine if we need rest… celebration… gathering… solitude. Maybe what we need is to remember the beauty of a slow, soulful, simple holiday. As we wander the paths on this blustery morning, consider how you want to feel as you bring 2025 to a close.What am I reading?A House Between Sea and Sky by Beth Cato https://bookshop.org/a/111301/9781662527760Calm Christmas and a Happy New Year by Beth Kemptonhttps://bookshop.org/a/111301/9781982151867https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?She’s Not Gone Yet But She’s Leaving by The Fratellis What’s for dinner?Mystical Witch SoupIngredients:1 tablespoon olive oil1 large onion, chopped3 cloves garlic, minced2 carrots, diced2 celery stalks, sliced1 cup butternut squash, cubed1 (15 oz) can cannellini beans, drained4 cups vegetable broth1 teaspoon thyme1 teaspoon sage1/2 teaspoon cinnamonSalt and black pepper to tasteOptional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakesInstructions:In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender.Pour in the vegetable broth. Stir in the thyme, sage, cinnamon, salt, and black pepper. Bring to a boil.Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to soften fully.Add the cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot. Serve hot, garnished with fresh parsley or coconut milk.https://superdailyrecipes.com/mystical-witch-soup-recipe-for-cozy-nights/Flourless Pumpkin Brownies Ingredients:3/4 cup almond butter (or other natural nut butter)3/4 cup canned pumpkin puree2 eggs1/2 cup maple syrup1 tsp vanilla1/2 cup cocoa powder1/2 tsp baking sodapinch of salt1/2 cup chocolate chips  Instructions:Preheat oven to 350 degrees. Grease 8x8 baking dish, set aside. In a large bowl, whisk together nut butter and pumpkin purée. Then whisk in eggs, maple syrup, and vanilla. Add cocoa powder, baking soda, and salt to wet ingredients, mix. Stir in chocolate chips. Bake for 22-25 minutes. Cool, cut, enjoy! Calm Christmas Podcasthttps://bethkempton.com/podcast/Support the show

November is bringing some big energy to the table! The supermoon on the 5th is quickly followed by Mercury stationed retrograde, which can cause some sticky communication and logistical upsets. When these cosmic shifts occur on top of other daily challenges, we can find ourselves feeling strained and overwhelmed. In these moments, we’d be wise to surrender, rather than choosing to push and fight until we meet our breaking point. There’s no shame in slowing down or asking for help, but first we need to acknowledge that we’re struggling. As we wander through the darkening woods, consider how close you are to your limit. Maybe it’s time to wave the white flag, take a deep breath, and surrender.What am I reading?The Poisoner’s Tale by Cathryn Kemphttps://bookshop.org/a/111301/9781454957461The Aura Color Wheel: What Your Souls Aura Reveals About Your Inner Gifts, Wounds, and Lessons by Helen Ye Plehnhttps://bookshop.org/a/111301/9781401995430https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Let’s Dance to Joy Division by the Wombats What’s for dinner? Beef StewIngredients:1 pound stew meat 2 tablespoons butterCarrotsPotatoesCeleryOnionsGarlic1 can diced tomatoes1/2 cup white wine1 cup chicken brothSalt and pepperHerbs de Provence Instructions: Melt the butter in pot, season beef cubes with salt, pepper, and herb mixture. Brown beef, remove from stew pot, set aside. Add more butter or olive oil to pot, sauté onions, garlic, carrots, and celery, sauté until onions turn translucent. Add diced tomatoes, broth, wine, and potatoes to pot. Bring to a boil, then turn heat down, simmer until potatoes become fork tender. Season to taste. Serve with crusty bread. Enjoy! 2 Ingredient Chocolate Mousse Ingredients:1 ½ cups (357 g) heavy cream, cold and divided1 cup (182 g) chocolate chips, semi-sweet (or your preference)Instructions:In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength). Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving.Serve topped with extra whipped creamhttps://iambaker.net/wprm_print/two-ingredient-chocolate-mousseSupport the show

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain! What am I reading?The Ancient Witch’s Guide to Modern Dating by Cecilia Edwardhttps://bookshop.org/a/111301/9781668087145Our Green Heart by Diana Beresford-Kruegerhttps://bookshop.org/a/111301/9781039009790https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Dead Man’s Party by Oingo Boingo What’s for dinner?Savory Veggie Egg Bake Ingredients:9-10 eggs1/2-1 cup cottage cheese1 cup Shredded cheeseParmesan cheese on top1/2 cup MilkOnionsGarlicPeppersSun-dried tomatoes in olive oilCherry tomatoesSaltPepperRed pepper flakesFresh herbs- dill, parsley, or basil work nicely Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy! Orange Cinnamon Milk Tea  Ingredients:1 cup water1 black tea bag (or 1 tsp loose leaf black tea)peel of 1/2 orange (save some for garnish)1 cinnamon stick1 tsp brown sugar (or to taste)1 tsp vanilla extract1 cup milk (or your preferred milk)orange peel twist or orange slice for garnishInstructions:In a small pot, bring 1 cup of water to a boil.Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors.Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward.Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely.Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil.Strain the tea into your cup, removing the cinnamon stick and orange peel.Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea!Support the show

As the energy of Samhain builds, nature provides a beautiful illustration of transformation in action. What begins with a riotous display of color, quickly turns into a demonstration of letting go. Life and growth and death and decay live side by side. We are born for change, yet we resist the transformation. What old stories are you playing on repeat? What messages do you believe that no longer serve you and your expansion? Samhain is a time to bravely look at these stories and transform them into something new. It is possible to rewire beliefs, but we much choose to make this part of our practice again and again. As the rain pitter patters overhead, consider the internal story that you need to rewrite this season. What am I reading?The Women of Wild Hill by Kirsten Miller https://bookshop.org/a/111301/9780063282858The Moon Apothecary: Rituals and Recipes for the Lunar Phases  by Lorriane Andersonhttps://bookshop.org/a/111301/9781925946802https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?High Priestess by Qveen Herby What’s for dinner?Autumn Grain Bowls 2 cups cooked wild rice (see Recipe Notes)2 cups cooked quinoa (see Recipe Notes)1-2 cups shredded Rotisserie chicken1 large sweet potato, diced into ½-inch cubes1 tablespoon olive o2 teaspoons chili powder1 teaspoon ground cumin1 teaspoon ground cinnamon½ teaspoon kosher salt1 bunch kale, destemmed and finely chopped1 large apple, diced into ½-inch cubes1 small red onion, finely diced½ cup chopped walnuts or pecans½ cup shredded smoked gouda or sharp white cheddarfor the Cinnamon Maple Balsamic Vinaigrette:½ cup extra virgin olive oil¼ cup good aged balsamic vinegar1 ½ tablespoons pure maple syrup1 clove garlicheaping ½ teaspoon ground cinnamon½ teaspoon kosher salt½ teaspoon ground black pepperheaping ½ teaspoon finely chopped fresh rosemaryheaping ½ teaspoon finely chopped fresh thymehttps://playswellwithbutter.com/autumn-grain-bowls/print/12654/Cookie Butter Chai Tea LatteIngredients:2 chai tea bags1 cup boiling waterice for servingMilk of choice Brown Sugar Syrup:4 tbsp lightly packed brown sugar1/2 tsp ground cinnamon6 tbsp water1 tsp vanilla extractInstructions:In a mason jar or mug, add the tea bags and water and let steep about 10 minutes.In a small frying pan or pot on the stove, add the syrup ingredients and heat on medium-high, whisking to combine. Once it starts simmering, lower the heat to medium-low and simmer about 3-5 minutes, stirring frequently, until sugar has completely dissolved and syrup has thickened just slightly. Remove from the heat and set aside.To the hot tea, add 2 tbsp of brown sugar syrup and stir until combined.Fill your serving glasses 3/4 full with ice. Divide the chai tea mixture between the glasses, then top with milk. Enjoy!Support the show

Who do you belong to? The answer to this question deeply impacts the way you show up in the world. Are you living a life that’s authentic to you or are you contorting yourself to fit the shape of someone else’s vision? To be fully sovereign means to belong to oneself. In order to live from this place we must be willing to look at the “whole” of ourselves; the light and the shadow. When we bravely look at the things we’d prefer not to see, we start the journey toward spiritual integration. As we walk through the autumn forest, ask yourself, “Am I ready to become a sovereign witch?” What am I reading?The Enchanted Greenhouse by Sarah Beth Durst https://bookshop.org/a/111301/9781250333988The Anatomy of a Witch by Laura Tempest Zakroff https://bookshop.org/a/111301/9780738764344https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Hey Suburbia by Screeching Weasel What’s for dinner?Lasagna (Your Way)Ingredients:No boil lasagna noodlesGround “beef” 1 tablespoon olive oil1 jar Marinara sauce Two cups spinach8 ounces ricotta 1 eggMozzarella cheeseParmesan cheeseHerbs de Provence Garlic powder Salt and pepper Fresh herbs for garnishing top Instructions: Preheat oven to 400 degrees. Brown “meat” in olive oil. Season with herbs to Provence, garlic powder, salt and pepper, set aside. Mix ricotta and egg in a separate bowl, season with herbs, salt and pepper. Chop fresh spinach, mix into ricotta mixture. In 9x13 baking dish, spread layer of marinara sauce. Layer with lasagna noodles, overlapping slightly. Spread “meat” over noodles, add layer of sauce. Add another layer of noodles, top with ricotta mixture, mozzarella, and Parmesan. Add another layer of noodles, top with marinara, and a final layer of cheese. Season with dried herbs and garlic powder. Sprinkle fresh herbs on top. Bake for 30-40 minutes, covered with foil. Remove foil, bake until top is golden brown. Enjoy! One Bowl Cinnamon Tea Cake1 ½ cups all-purpose flour1 cup sugar½ cup vegetable oil1 cup milk or plant-based milk2 large eggs or flax eggs2 tsp baking powder1 tsp vanilla extract1 tsp ground cinnamon¼ tsp saltInstructions:Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Add oil, milk, eggs, and vanilla to the dry ingredients. Stir until smooth. The should be free of lumps.Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overcooking.Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.Slice and enjoy! https://herrecipebox.com/one-bowl-cinnamon-tea-cake-recipe/print/2798/Support the show

Have you ever given thought to the beauty rituals you participate in? Are these daily practices enjoyable to you? Or are they societal expectations that you’ve simply accepted as part of your life? What if we could define beauty for ourselves? To some, glamour magic involves changing your appearance so that others perceive you more favorably. However, glamour magic can also be used as a means to deepen your personal expression and how you see yourself. With a brisk walk, some steam, a little pumpkin spice, and a healthy dose of intention we can conjure up a bit of glamour magic on our own terms. As we crunch through the autumn leaves, imagine a life where you create your personal brand of beauty. What am I reading?The Lollipop Shoes  The Girl with No Shadow by Joanne Harrishttps://bookshop.org/a/111301/9780061431630The Little Book of Cottagecore: Traditional Skills for a Simpler Life by Emily Kenthttps://bookshop.org/a/111301/9781507214633https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Cherry Lips by Garbage  What’s for dinner? Overnight Savory French ToastIngredients:6 large eggs2 cups milk1 tablespoon Dijon mustardSalt and pepper1 tablespoon olive oil Onion¼ cup chopped chives1 loaf French or Italian bread or Challah bread 6 ounces Gruyère cheese, shreddedTurkey bacon Instructions:Sauté onions in olive oil until golden brown. Set aside. Grease a shallow 1½-quart ceramic baking dish. In a medium bowl, whisk eggs, milk, mustard, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper until well blended. Stir in half of the chives and uncooked chopped bacon. Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère.Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyère. Cover and refrigerate overnight.Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly.Let stand 10 minutes to set custard before serving. Sprinkle with remaining chives.Blackberry Hot ChocolateIngredients:2 cups milk1/4 cup dark chocolate chips1/2 cup fresh blackberries, pureed1/2 teaspoon vanilla extractWhipped cream and blackberries for garnishInstructions:Purée blackberries in blender or food processor. Pour the puree through a fine-mesh strainer to remove any seeds. You will need to push the puree through with a spatula or spoon.Heat milk in a saucepan over medium heat until warm.Add dark chocolate chips, whisking until melted and smooth.Stir in blackberry puree and vanilla extract.Pour into mugs and top with whipped cream and additional blackberries.https://hauswitchstore.com/blogs/community/glamour-magic-for-beginnersSupport the show

October is here! The leaves are changing, the air is getting crisp, and our homes are beckoning us back inside. Autumn is the perfect time to engage in a little cottage magic! A cottage witch is someone who incorporates magic and spiritual meaning into their home; they want to make their space feel safe, sacred, and comforting. In order to do this, we must connect with the Spirit of our home. This doesn’t require fancy tools or lots of money, your presence is all that’s needed to practice this type of witchery. So throw open a window, grab your broom and favorite candle, it’s time to embrace hearth magic! What am I reading?Vianne by Joanne Harrishttps://bookshop.org/a/111301/9781639369591Rewild Yourself: Making Nature More Visible in Our Lives  by Simon Barneshttps://bookshop.org/a/111301/9781643132167https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Check the Rhime by A Tribe Called Quest What’s for dinner?Carrot Cake Quinoa BowlsIngredients: ⅔ cup uncooked quinoa1 ¾ cups milk of choice ¾ cup grated carrots1 cup chopped and peeled apples 1 teaspoon cinnamon½ teaspoon vanilla extract2 tablespoons maple syrup1 tablespoon almond butter or peanut butter Pinch of salt¼ cup nuts and/or pumpkin seeds Instructions:In a saucepan, heat the quinoa and milk over medium heat.Once the mixture starts to simmer, add in the carrots, apples, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for about 15 minutes, stirring occasionally.Add in the nut butter and a pinch of salt. Stir until combined and thickened.Pour the quinoa into bowls. Top each portion with extra nut butter and toasted nuts and/or pumpkin seeds.Apple Cider Chai Tea LatteIngredients:2 cups apple cider1 cup water2 black tea bags1 stick cinnamon4 whole cloves4 whole cardamom pods1 slice fresh ginger1/4 cup milk of choice2 tablespoons honey or maple syrupwhipped cream optionalground cinnamon for garnishInstructions:Combine 2 cups cider and cup of water in a medium saucepan. Add the cinnamon, cloves, cardamom, and ginger. Bring this mixture to a simmer over medium heat, allowing the spices to infuse the liquid for about 5 minutes.Once the cider and spices are simmering, remove the pot from heat and add 2 black tea bags. Let the tea steep for 4 to 5 minutes, remove tea bags.Using a strainer, strain the liquid into a container.Return the strained liquid to the saucepan and heat gently on low. Stir in 2 tablespoons of sweetener, adjusting sweetness to your preference. Then, add 1/4 cup milk, whisking until the latte is warm and frothy but not boiling.Pour the Chaider into your favorite mugs. Top with whipped cream and sprinkle a pinch of ground cinnamon. Enjoy!https://thecraftsmanblog.com/dutch-colonial-architectural-style/https://macklowespace.com/the-charm-of-dutch-colonial-revival-architecture-an-illustrated-explorationSupport the show