Feminine Archetypes￨Mother’s Day

As Mother’s Day quickly approaches, I feel compelled to reflect upon the 7 Feminine Archetypes: Mother, Maiden, Huntress, Mystic, Queen, Sage, and Lover. When women step into the mother role they often abandon the other archetypes, leaving women exhausted and lacking in fullness. What do we give up in order to be a “good” mother? What if embodying the other archetypes actually supported us in becoming the mothers and women we truly long to be?  As we wonder through the woods, take a moment to ponder the feminine archetypes in your life. Is it time to call in the Huntress? The Sage? The Lover? The most powerful mothers know how to access them all. It’s time to tap in.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Light Between Us by Laura Lynne Jackson

Signs:the Secret Language of the Universe by Laura Lynne Jackson

What am I playing on repeat?

When Doves Cry by Prince


What’s for dinner?

Golden Beet Salad

Ingredients:

• 3-4 medium golden beets
• 10 small shallots
• 1 cup uncooked rainbow quinoa
• 1.5 cups vegetable broth
• 2 small seedless navel oranges, segmented and chopped (see note)
• 1/2 cup minced fresh parsley
• handful finely chopped pistachios, for garnish (optional)

Miso Dressing

• 1/3 cup orange juice
• 1 tbsp toasted sesame oil (or olive oil)
• 1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
• 1 medium garlic clove, peeled
• 1/2 tsp minced fresh ginger
• 1/2 tsp cane sugar (or maple syrup), or to taste

Vegan Lemon Brownies

1/2 cup vegan butter softened to room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
3 teaspoons fresh grated lemon zest
3 tablespoons fresh lemon juice
2 drops yellow food coloring optional
1 3/4 cups flour
1 tablespoon cornstarch 
1/2 teaspoon baking soda
1/4 teaspoon salt

Glaze
1 cup powdered sugar 
2 tablespoons fresh lemon juice

Instructions:

Preheat the oven to 350 degrees F and lightly grease a 9×9 (or 8×8) inch baking pan. Or line it with parchment paper for easy removal.

In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugar until creamy.

Add the vanilla, lemon extract, lemon zest, juice and optional yellow food coloring. Mix until combined, scraping the sides and bottom of the bowl as needed.

Stop the mixer and add the flour, followed by the cornstarch, baking soda and salt. Turn the mixer on low speed and mix until just combined.

Spread in the prepared pan, using an offset spatula. The dough is thick, like cookie dough, so be patient and get it as even as possible with either your hands or the spatula.

Bake for 25 minutes, until just set in the center. Don't over bake, or they will be dry.

Let them cool in the pan for about 15 minutes, then lift out using the parchment paper (if using) and let cool completely on a wire rack.

In a small bowl, mix the powdered sugar and lemon juice until thick but pourable. Add additional powdered sugar if needed. Spread over the cooled brownies.

https://ohsheglows.com/golden-beet-salad-with-shallots-parsley-and-orange-miso-dressing/#recipe_1398

https://www.noracooks.com/lemon-brownies/#wprm-recipe-container-

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