Witchy Woman Walking

Happy Summer Solstice! Happy Litha! This is a time to embrace abundance and fertility and to bask in the bounty we've created over the past many months. The Summer Solstice offers an opportunity to gather and celebrate, but it also invites us to pause and notice. What is calling our attention now? What do we want to nurture over the next six months? It's crucial to stay in the moment, but it's also important to be intentional about what we still wish to bring into our lives. As we soak in the light of the longest day of the year, let's reflect on the shifts we hope to see when the shortest day of the year arrives. It may seem like a long way away, but sustainable charge starts with small, gradual steps... steps that we can begin to take right now. As we journey though the woods on this hot, humid morning, consider the intentions you'll set this solstice. What am I reading?The Cloisters by Katy Hays https://bookshop.org/a/111301/9781668004418Close Knit by Jenny Colgan https://bookshop.org/a/111301/9780063260566https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Groove is the Heart by Deee-LiteWhat's for dinner?Protein-packed Cole SlawIngredients for salad:I head green cabbage (chopped) 1 cup chopped carrots2 cups grape tomatoes1 diced avocado 2 cups cooked quinoaChopped scallionsChopped parsley Chopped bacon For dressing:1 block tofu1/4 cup Mayo2 lemons (juiced)2 tablespoons mustard1/2 cup bread & butter pickles1/4 cup pickle juice1 tablespoon diced garlic1/4 cup apple cider vinegar Salt and pepper to taste Instructions: Cook quinoa and bacon according to instructions, set aside. Wash and chop full head of cabbage. Dice carrots, tomatoes. avocado, and fresh herbs. Add all the veggies to a large bowl, toss together. Combine all the dressing ingredients in a blender, blend until smooth, add additional liquid as needed. Pour dressing over veggies, mix thoroughly. Add cooked quinoa and chopped bacon, mix again. Enjoy! Chocolate Coconut BarsIngredients:4 cups unsweetened shredded coconut1/2 cup coconut oil melted3/4 cup maple syrup1 cup dark chocolate chips Instructions:Line an 8 x 8-inch pan with parchment paper and set aside. Add the shredded coconut, coconut oil, and maple syrup to a food processor and blend until everything is evenly mixed.Transfer the mixture to the lined pan and press down firmly. Refrigerate for at least an hour to firm up. Once firm, use a sharp knife to slice into bars. In a microwave-safe bowl or stovetop, melt the chocolate. Moving quickly, dip each coconut bar in the melted chocolate until completely coated. Place them on a lined plate and refrigerate until the chocolate has firmed up.Support the show

Life is a continuous cycle of endings and beginnings. Closing one chapter and opening another is as natural as breathing, and yet, we often resist the process of change. Even when an ending is welcome, it's easier to hold on to the familiar, rather than let go into the unknown. Ritual can assist us in the process of moving from one phase to another. By honoring the past, celebrating the experience, letting go, and making space, we can courageously step into a new beginning with more clarity, trust, and love.What am I reading?The Mysterious Bakery on Rue de Paris by Edie Woodshttps://bookshop.org/a/111301/9780008713225A Well-Trained Wife by Tia Levingshttps://bookshop.org/a/111301/9781250288288https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Time of Your Life by GreendayWhat's for dinner? Blueberry Balsamic Grilled CheeseIngredients:2 slices of sourdough bread (or your choice of bread)1 to 1 1/2 cups of cheese (Havarti, mozzarella, Swiss, Monterey Jack, or sharp white cheddar are great options)Fresh spinach or arugula1/2 cup fresh or frozen blueberries1 tablespoon balsamic vinegar1 1/2 tablespoons brown sugarFresh ground black pepper (to taste)Instructions:In a small saucepan, combine blueberries, balsamic vinegar, and brown sugar. Heat over medium heat until the mixture starts to slowly boil. As it heats up, gently mash the berries with a spoon or fork to release their juices. Let it cook for about 5 minutes.After 5 minutes, remove the saucepan from the heat and strain the blueberry mixture through a mesh strainer, separating the syrup from the solid berries. Set the liquid aside for later.Spread the blueberry mixture onto one slice of bread. Layer cheese on top of the berries, followed by fresh spinach or arugula, then add another layer of cheese. Sprinkle with fresh ground black pepper.Place the second slice of bread on top and grill the sandwich in a skillet over medium heat. Cook until both sides of the bread are golden brown and the cheese is melted, about 3-4 minutes per side.Remove from the skillet, slice, and enjoy your flavorful blueberry balsamic grilled cheese!https://miarecipes.com/blueberry-balsamic-grilled-cheese-sandwich-recipe/#recipeBlueberry Mojito MocktailIngredients:8 large mint leaves1 oz blueberry simple syrup1 oz lime juice, freshly squeezed4 oz seltzer Instructions:In a glass, mix mint leaves, blueberry simple syrup and lime juice together. Press the leaves gently to release the mint flavor.Add in a handful of ice and top with seltzer. Stir gently before serving.Support the show

Fear is a natural part of life. A healthy level of fear is necessary; it keeps us from walking down dark alleys alone, it reminds us to wear our seatbelts, and it nudges us when we're standing near the edge of a cliff. But when everything in life feels like a danger, we begin to manifest unhealthy fear patterns in our bodies and minds. When we approach fear from a MindBody perspective, our nervous systems relax and we start to build safety from within. Once fear becomes the passenger, rather than the driver, magic becomes possible in all areas of life. What am I reading?Six Days in Bombay by Alka Joshihttps://bookshop.org/a/111301/9780778368533Mind Your Body by Nicole Sachshttps://bookshop.org/a/111301/9780593716939Cure for Chronic Pain Podcasthttps://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Jerk it Out by CaesarsWhat's for dinner? Sweet Potato & Sausage Hash w/ EggsIngredients:3 Tbsp olive oil 2 sweet potatoes chopped1 onion diced1 bell pepper red, orange, yellow, chopped1/2 lb sausage1/4-1/2 tsp paprika or smoked paprikaSea salt and black pepperPinch red pepper flakes4 eggsThinly sliced scallionsServe with avocado and salsa Instructions:Preheat oven to 400 degrees.Heat a large skillet, preferably cast iron, over medium heat and add 1 Tbsp of the oil to melt. Once hot, crumble the sausage into the pan, and stir while cooking to evenly brown. Sprinkle with red pepper flakes.When sausage is almost done, add the onions and peppers and continue to cook and stir until the sausage is browned and the onions and peppers are soft. Remove from heat and set aside until the potatoes are done.In a separate skillet over medium heat, add the remaining 2 Tbsp of oil to melt. Add the chopped sweet potatoes and stir to coat. Sprinkle with paprika, salt and pepper to taste.Cook and stir, uncovered, until the outside begins to brown, then cover the skillet and continue to cook to soften the inside of the potatoes, uncovering to stir once in a while. This step should take about 7 minutes.Once the potatoes are softened and browned, transfer them to the sausage mixture and stir to combine. Create 4 indents where you will crack each egg - carefully crack the eggs into the spaces.Put the entire skillet in the oven to bake the eggs to preference, about 10-15 minutes. Enjoy!Cinnamon Sugar Baked PeachesIngredients: 4 large ripe peaches3 tablespoons butter3 tablespoons brown sugar1/4 teaspoon cinnamonPinch of nutmegPinch of clovesPinch of saltVanilla ice cream for servingInstructionsPreheat oven to 375 degrees. Slice 4 large peaches in half and remove pits. Arrange on a large baking sheet or pan.Place a small piece of butter in the center of each peach.Combine 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, Pinch of nutmeg, Pinch of cloves and Pinch of salt in a small bowl. Sprinkle mixture over peaches.Bake for 8-12 minutes, or until peaches are tender and golden. Top with vanilla ice cream before serving.Support the show

Most of us are skilled at being kind to others, but do you extend that same level of kindness to yourself? Self-love is a wonderful aspiration, but sometimes it feels hard to reach. Self-kindness can be the path that guides us toward this deeper appreciation. Through small acts of gentleness, we can begin to tend to ourselves with the same care and understanding that we offer to our loved ones.  You are worthy of rest. You are worthy of acceptance. And you are worthy of love. The path always starts with you. What am I reading?The Bane Witch by Ava Morgyn https://bookshop.org/a/111301/9781250835451The Story of Witches by Willow Winshamhttps://bookshop.org/a/111301/9781849949064https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?The Cave by Mumford & Sons What's for dinner? Asparagus & Bacon PenneIngredients:1 lb penne pasta1 lb asparagus1 bag frozen broccoli1 onion4 tablespoons sun dried-tomatoes in olive oil1 package bacon (your choice) Parmesan cheeseSalt and pepperDrizzle olive oil Instructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Arrange bacon on one sheet. Chop asparagus and onions, place on second cookie sheet, along with frozen broccoli. Drizzle with olive oil, salt and pepper. Bake for 18 minutes, or until bacon and veggies reach desired doneness. Boil pasta according to instructions. When pasta is done, drizzle with olive oil and sun-dried tomatoes. Then mix in diced bacon and veggies. Top with Parmesan, mix thoroughly. Season with salt and pepper. Enjoy! Earl Grey Sparkler Ingredients1 packet of Earl Grey tea1 oz Boiling Water1 oz Fresh Lemon Juice1 teaspoon Honey (adjust to taste)5 oz Sparkling waterSliced lemons for garnishIce cubesInstructions:Brew Earl Grey tea concentrate, and then remove the tea bag. Combine the Earl Grey tea with honey and mix to dissolve.In a glass filled with ice, combine the Earl Grey tea and honey with fresh lemon juice.Top with sparkling water. Garnish with lemon slice. Enjoy!Support the show

Do you feel controlled by time? Does life appear to be coming at you too much and too fast? When the waves of life come crashing down, it can be tempting to deny one's emotions and to distract from the “bigness” of the moment. However, if we want to be present for the events of our lives, even the ones that feel overwhelming, we can use our practice to meet the moment head-on. With honesty and intention, we can learn to expand and open ourselves to the flow of life. We can release our grip and learn to trust the waves. On this woodland walk, imagine a life of flow, rather than constriction… a life of trust, rather than fear. What am I reading?The Stone Witch of Florence by Anna Raschehttps://bookshop.org/a/111301/9780778310457Dying to be Me by Anita Moorjanihttps://bookshop.org/a/111301/9781401960964https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat?Time after time by Cyndi LauperWhat's for dinner? Vegan Chicken SaladIngredients:2 cans (15 oz) chickpeas drained and rinsed 1 cup celery, diced1/2 cup organic dried cranberries or cherries1/2 cup walnuts or pecans, roughly chopped1/2 cup scallionssalt & pepper, to tasteDressing:6 tablespoons tahini or vegan Mayo 4 tablespoons apple cider vinegar2 tablespoons water (as needed if using tahini)1 tablespoon pure maple syrupleafy lettuce of choicebread of choiceInstructions:Slice the celery. For slicing the scallions, use both the green and white parts. Roughly chop your walnuts.Roughly mash your chickpeas using the back of a sturdy fork, or a potato masher.In a small bowl, whisk together the mayo or tahini, apple cider vinegar, and pure maple syrup. Add water, 1 tablespoon at a time, as needed to thin.To the mashed chickpeas, add the celery, onions, cranberries, walnuts, and top with dressing, mixing to combine.Strawberry Cheesecake ParfaitIngredients:Crust1 box graham crackersCheesecake filling1 1/2 cups unsweetened vanilla coconut or greek yogurt3 tbsp nut butter3-4 tbsp maple syrup1 1/2 tbsp lemon juice1 tsp vanilla extractgood pinch of sea salt *important8-10 fresh strawberries diced into small cubesTopping1/4 cup strawberry jamCoconut whip or dairy whipped creamextra graham cracker crumbles for toppingInstructions: Make the cheesecake filling: You can mix the cheesecake filling in a bowl, a blender, or food processor. Once the cheesecake mixture is nice and creamy, fold in the chopped strawberries.Assemble jars. Add a little of the homemade base or cookie crumbles if you're using that option, to the bottom of your jars. Then divide the cheesecake mixture amongst them. Add 1/2-1 tbsp of strawberry jam on top, spreading it out over the cheesecake layer.Add a little coconut whip to the top when serving. Lid the jars and store in the fridge for 3-4 hours before enjoying!Support the show

Are you having fun? Do you make time and space for the activities and experiences that delight you? Do you engage in unadulterated play just for the joy of it? It seems that many of us unintentionally traded in fun for work. We didn't mean to do this necessarily, but somehow we started acting as though fun was reserved for youth and adulthood meant an endless loop of tasks and responsibilities. This has created a massive imbalance in our lives and has resulted in a dimming of our magic. As we greet this soggy spring day, let's consider all the barriers we face to fun and the creative ways we might overcome them. It's time to let the fun back in! What am I reading?The Bog Wife by Kay Chronister undefined/a/111301/9781640096622Walking: One Step at a Time by Erling Kagge undefined/a/111301/9780525564492https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Like My Father by Jax What's for dinner?Veggie Black Bean Burrito BowlIngredients:1 cup cooked rice or quinoa or cauliflower rice 1 can black beans, drained and rinsed1 cup corn kernels½ cup salsa or chopped tomatoes w/ vinegar and cilantro 1 avocado, sliced or prepared guacamole Handful of lettuce, shreddedJuice of 1 lime1 tsp cuminSalt and pepper to tasteAdditional dressing if desired INSTRUCTIONSIn a large bowl, combine the cooked rice, drained and rinsed black beans, corn kernels, and salsa.Add the cumin, salt, and pepper, and toss to combine.Divide the mixture evenly among serving bowls.Top each bowl with avocado slices and shredded lettuce.Drizzle with fresh lime juice before serving.Enjoy!Lavender Coffee -  Thanks to Ena! - Add a pinch of lavender flowers to the bottom of your coffee filter, pour into the filter your favorite coffee blend and add a pinch on the top. - Brew normally - Add sugar, or Honey for sweetness and your favorite milk. Support the show

We live in a time when we're more connected than ever, and yet simultaneously more disconnected than ever. We have the world at our fingertips, yet somehow many of us feel like we don't belong anywhere. This experience of longing can lead to a deep sense of loneliness. A loneliness that can be felt by anyone, at any age, even when surrounded by people. To combat this longing, we must learn how to engage in meaningful solitude, an experience of being alone without feeling lonely. We must reclaim lost parts of ourselves, the parts we've abandoned in modern life; such as, meaningful rites of passage, our connection to nature, and our sense of belonging to the land. As we travel through the lush woods, ponder your deepest longing and the ways you might return to yourself. What am I reading?I'm Mostly Here to Enjoy MyselfOne Woman's Pursuit of Pleasure in Paris by Glynis MacNicolhttps://bookshop.org/a/111301/9780593655757Root and Ritual: Timeless Ways to Connect to Land, Lineage, Community, and the Self by Becca Piastrellihttps://bookshop.org/a/111301/9781683647720https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Royal Oil by the Mighty Mighty Bosstones What's for dinner?Sausage, Potato, & Asparagus CasseroleIngredients:1 lb sausage of your choice, sliced4 medium potatoes, peeled and cut into bite-size pieces1 cup asparagus, ends removed and cut into 1-inch sections1 small yellow onion, finely diced2 cloves garlic, minced2 tablespoons sun-dried tomatoes1 cup cheddar cheese, shredded1 cup chicken or vegetable broth2 tablespoons olive oil1 teaspoon dried thymeSalt and Pepper, to seasonTop with fresh parsley, thyme, or dill Instructions:Preheat oven to 375°F.Dice potatoes, onions, garlic, sun dried-tomatoes, sausage, and asparagus. Layer potatoes and veggies in an oiled casserole dish, pour stock, and top with sausages.Cover with foil, bake 40 minutes for Uncover, too with cheese, bake 10 more minutes for a golden crust.Avocado Mint Chip Ice CreamIngredients:4 sm avocados or 2 lg avocados1/2 cup maple syrup1 can full fat coconut milk1/2 teaspoon mint extract1/2 cup chocolate chips Instructions:In a blender combine all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips. Pour ice-cream into a metal bowl and chill in freezer overnight or until it reaches ice-cream consistency.Support the show

Beltane has arrived! May Day marks the sacred midpoint between the spring equinox and the summer solstice. It's a time to celebrate fertility, life, sexuality, and nature's renewal. It's also a time to honor one's body and to connect with the physical pleasures of life. But for many of us, it can also be a time of self-consciousness regarding our physical form. This scrutiny can keep us from experiences that offer deep joy and pleasure. Body neutrality offers us a path forward, even when our body fails to meet all of our expectations. When we find acceptance with our bodies, we open ourselves up to a deeply fulfilling, embodied life. As we stroll through the woods on this idyllic spring day, consider embodiment practices worth exploring in your own magical life! What am I reading?The Live Elixir of Augusta Stern by Lynda Cohen Loigmanhttps://bookshop.org/a/111301/9781250278104Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmannhttps://bookshop.org/a/111301/9780063353336https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?In the Mirror by The Interrupters What's for dinner? Roasted Brussels Sprout, Beet, and Salmon Salad Ingredients:3 large beetsExtra virgin olive oil24 ounces fresh Brussels sprouts2 salmon filets 1 1/2 cups cooked quinoa⅓ cup extra virgin olive oil2 tablespoons apple cider vinegar1 tablespoon grainy mustard1 tablespoon maple syrup 2-3 ounces goat cheeseSalt and pepper Instructions: Preheat the oven to 400°F. Peel and dice beets. Line cookie sheet with parchment paper, drizzle beets with olive oil, season with salt and pepper. Spread onto cookie sheet. Wash and slice Brussels sprouts. Line cookie sheet with parchment paper, drizzle sprouts with olive oil, season with salt and proper. Spread onto cookie sheet. Bake salmon in oven or instant pot (skin side down). Brush with olive oil and salt and pepper. In a large bowl, add the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add roasted sprouts, beets, and cooked quinoa to bowl. Gently break apart salmon with a fork, add to bowl. Top with goat cheese. Mix thoroughly until coated with dressing.Lemon Blueberry BreadIngredients1 ¾ whole wheat flour + 1 teaspoon to coat the berries1/2 teaspoon baking powder½ teaspoon baking soda¼ teaspoon salt1 cup plain Greek yogurt½ cup maple syrup⅓ cup coconut oil melted2 eggs at room temperature1 tablespoon fresh lemon juice1 tablespoon lemon zest1 teaspoon vanilla extract1 cup fresh blueberriesInstructionsPreheat oven to 350 F. Grease and flour a loaf pan and set aside.In a medium bowl combine the dry ingredients together.In a large bowl combine the wet ingredients.Gently fold in the dry ingredients to the wet ingredients.In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.Support the show

Are you exhausted? Do you find yourself fatigued even after a good night's sleep? Are you twisting yourself into knots trying to stay on top of and keep up with everything? If so, you might be living beyond human pace and human scale. For hundreds of thousands of years our species lived as hunter-gatherers, living a human-paced life. Today, we live at break-neck speed, and in a constant state of over-consumption of information. We are not wired for this incessant processing of content and stimulation. It's no wonder we're exhausted! In today's episode, we'll talk about how to slow down, how to mono-task, and how to reconnect with the simple joys of life at human pace. This is powerful magic! What am I reading?I See You've Called in Dead by John Kenneyhttps://bookshop.org/a/111301/9798989923014Too Much: A Guide to Breaking the Cycle of High-Functioning Codependency by Terri Colehttps://bookshop.org/a/111301/9781649631862https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Flathead by the Fratellis What's for dinner?All the Greens SaladIngredients:Iceberg lettuce1 cucumber Fresh dillFresh parsleyFresh basilDressing:1 cup fresh spinach 1/2 avocado 2-3 tablespoons olive oil1/2 cup apple cider vinegar1/3 cup bread and butter pickles with juiceGarlic (as much as you like)Salt and pepperInstructions: Wash and chop the greens, cucumber, and fresh herbs. Toss in a big bowl. Blend the dressing ingredients together and pour over salad, mix thoroughly. Top with rotisserie chicken or salmon or hummus and tomatoes. Enjoy! High Protein Cottage Cheese Chocolate Chip CookiesIngredients1 cup cottage cheese (blended until smooth)1/4 cup honey or maple syrup1 egg1 teaspoon vanilla extract1 1/2 cups oat flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/4 teaspoon salt1/2 cup chocolate chips Instructions:In a blender or food processor, blend the cottage cheese until completely smooth. This helps it mix evenly into the batter.In a large mixing bowl, whisk together the blended cottage cheese, honey (or maple syrup), egg, and vanilla extract until smooth.Add the oat flour, baking soda, cinnamon, and salt to the wet mixture. Stir until combined. Fold in chocolate chips. Scoop out tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, until the edges are golden brown. Enjoy!Support the show

Who are you today? It's easy to get stuck in our past identities, especially if we romanticize the person we used to be. Holding onto clothes, hairstyles, and roles that used to suit us, can block new magic from entering our lives. Are you clinging to the past? Are you reluctant to see yourself in your current authenticity? In today's conversation, allow yourself to reimagine the way you show up in the world. Don't be afraid to step into the now, the world needs the person you are today! What am I reading?The Keeper of Lost Spirits by E.M. Anderson https://bookshop.org/a111301/9780778368526Mind Magic: The Neuroscience of Manifestation and How It Changes Everything by James R. Dotyhttps://bookshop.org/a/111301/9780593541142https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Undressed by sombr What's for dinner?Creamy Tomato Tofu Pasta Ingredients:1 block tofu 1 can diced tomatoes Diced garlic2 onions1 red pepper3 tablespoons sun-dried tomatoes in olive oil 2-3 tablespoons miso1/4 cup tomato paste Fresh chopped basilFresh chopped parsley 1/2 cup half & half or milk of choice (more if needed) Red pepper flakes1/2 cup grated Parmesan cheese Salt and pepper Instructions: Preheat oven to 425 degrees. Roughly chop red pepper and onions, drizzle with olive oil and salt and pepper. Spread on a parchment lined cookie sheet, roast until tender. Blend tofu and diced tomatoes in blender. Sauté garlic and sun-dried tomatoes in olive oil, about 2 minutes. Add miso paste and tomato paste, sauté 1 more minute. Add roasted veggies and olive oil mixture to blender with tofu tomato mixture, blend until thoroughly combined, adding milk to achieve desired consistency. Return blended mixture to sauté pan, add chopped herbs, Parmesan cheese, red pepper flakes, and salt and pepper. Boil pasta according to instructions, drain, and add to sauce. Serve with crusty bread. Enjoy! Avocado Froyo BarkIngredients:2 cups plain nonfat Greek yogurt2 ripe, fresh avocados, halved, pitted, peeled & mashed (Plus more avocado for serving, if desired)2 Tbsp. honeyJuice of 2 limes1/2 cup fresh strawberry slices1/2 cup fresh blueberriesInstructions:Prepare a baking sheet by lining it with parchment paper. Set aside.In a high-speed blender combine the yogurt, mashed avocados, honey and lime juice. Blend until combined and smooth.Spread the yogurt-avocado mixture onto the prepared baking sheet using an offset spatula into an even layer.Sprinkle the yogurt mixture evenly with strawberry slices and blueberries.Freeze the yogurt bark for at least 4 hours, or overnight.Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.https://pin.it/1qXq1MurnSupport the show

At times it feels like we're living in a moment of overwhelming dissension; a time where many are choosing greed and hate over generosity and love. But is that the whole story? This past weekend, we saw millions of people rise up across America. We even watched supporters in other nations join the cause. This fierce illustration of resistance was fueled not only be outrage, but also by love and hope; hope for a more just and compassionate future for all. This is the hope that we need to hold onto. Darkness may be present, but so is light. As we sink deeper into our spiritual practices, let us be reminded of the energy we bring to each and every moment. Together, may we become the light we wish to see in the world. What am I reading? Check out my shop!https://bookshop.org/shop/witchywomanwalkingWedding People https://bookshop.org/a/111301/9781250899576Gentle: Rest More, Stress Less, and Live the Life You Actually Wanthttps://bookshop.org/a/111301/9781538765210What's playing on repeat?When Love Comes to Town by U2 & B.B. KingWhat's for dinner?Salmon Salad w/ Greek Yogurt & Avocado1 can wild-caught salmon1/2 a medium-sized avocado 1/4 cup plain Greek yogurt1/4 cup diced red onion1/4 cup fresh dill, chopped1/2 tsp garlic powder1/2 a lemon, juice only1 tablespoon capersSalt + pepper, to tasteAdd all prepped ingredients into a large bowl.Mash up salmon and avocado, then stir everything together to combine well. Season with salt and pepper, as needed.Serve over greens or quinoa or on a slice of sourdough bread or wrapped in a pita! Blueberry Banana Oat BarsFor the blueberry chia jam:2 cups blueberries, fresh or frozen2 Tbsp maple syrup2 Tbsp chia seeds For the bars:2 cups rolled oats 1 tsp baking powder2 medium-size ripe bananas, mashed (about 1 cup)1/4 cup maple syrup1 tsp vanilla extracthttps://www.runningwithspoons.com/blueberry-banana-oat-bars/Support the show

What does it mean to be feminine? What does it mean to be masculine? More importantly, what does it look like to be connected with our divine masculine and feminine? These polarities are present in all of us; sometimes we display balanced energy and other times we are completely out of whack. In order to address an unbalanced energy, we must first know what balance looks like. Sacred masculine energy looks nothing like the toxic masculinity we've come to recognize in patriarchal society. Similarly, sacred feminine energy is in direct opposition to the clinging, desperate energy we see in the unbalanced feminine. As we wander through the woods on this misty afternoon, get in touch with the energy within you, it's time to meet the sacred! What am I reading?The Lanterns of Lost Memories by Sanaka HiigariThe Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About by Mel Robbins  What's playing on repeat?Say it Ain't So by WeezerWhat's for dinner? Southwest Black bean and Sweet Potato Bowl Ingredients:2 medium sweet potatoes, peeled and diced1 can (15 oz) black beans, drained and rinsed1 cup cooked quinoa1 cup fresh corn kernels (or frozen, thawed)1 red bell pepper, diced1 avocado, diced1 cup cherry tomatoes, halved½ cup red onion, finely chopped¼ cup fresh cilantro, chopped1 tsp olive oil for roastingSalt and pepper to tasteDressing Ingredients3 tbsp olive oil2 tbsp lime juice1 tsp ground cumin1 tsp smoked paprika½ tsp garlic powder½ tsp chili powder1 tsp maple syrup (optional for sweetness)Salt and pepper to tasteInstructions: Preheat oven to 400 degrees. Dice potatoes, coat in olive oil and salt and pepper, spread onto lined cookie sheet. Bake until fork tender. Cook quinoa according to package directions. Wash and chop veggies. Whisk together dressing ingredients. Compile bowls with quinoa, sweet potatoes, beans, veggies, and drizzle with dressing. Enjoy! Greek Yogurt Cookie DoughIngredients:1/2 cup Greek yogurt1 tablespoon whey protein powder (vanilla, cookie dough, or unflavored)1-2 tablespoons peanut butter (creamy)Sweetener of choice, to taste1 teaspoon chocolate chipsInstructions:Mix Ingredients: In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and your chosen sweetener. Stir until smooth and creamy.Adjust Consistency: Gradually add milk if needed to achieve your desired texture. The amount of milk will depend on the thickness of the yogurt and protein powder.Add Chocolate Chips: Fold in the chocolate chips to complete your cookie dough.Serve or Chill: Enjoy immediately or refrigerate for a cool treat later.Articles:https://iamsahararose.com/blog/what-is-divine-feminine/https://medium.com/@tanyanatazsha/9-powerful-ways-to-connect-with-the-divine-feminine-e547c94ccc8ahttps://lonerwolf.com/divine-masculine/Support the show

There's special magic in the ritual of birthdays. Sadly, many adults relegate the wonder and celebration of birthdays to childhood, believing that it is juvenile to honor this yearly ritual in adulthood. Some want to celebrate their birthdays, but feel that someone else should lead the charge. This often results in feelings of disappointment when others fail to meet your expectations. What if there's another way? This year, consider making your birthday extra special for yourself. Set the tone and rhythm that feels right to you. Make it hum with magic, whether it's a milestone birthday or not. Take time to reflect on the past year and intentionally look ahead on the year to come. Join me in my birthday ritual, may it serve as inspiration to honor your next trip around the sun! What am I reading?The Peculiar Garden of Harriet Hunt: A Novel by Chelsea IversenThe New Menopause: Navigating Your Path Through Hormonal Change with Purpose, Power, and Facts by Mary Claire Haver What's playing on repeat?Brimful of Asha remix by Fatboy Slim, original by CornershopWhat's for dinner?Butter bean SaladIngredients:2 cans butter beans 2 diced avocados2 cups halved grape tomatoesDiced fresh mozzarellaDiced bell pepper Drizzle olive oilDrizzle balsamic vinegar or glaze Salt and pepper Fresh basil *Optional additions: chicken, cucumbersInstructions: Add all ingredients into a big bowl, toss with olive oil, vinegar, and salt and pepper. Enjoy! Berries & Fresh Maple Whipped Cream Ingredients:Wash and slice a big bowl of freshstrawberries and blueberries1 cup heavy whipping cream3 tablespoons maple syrup½ teaspoon vanilla extract⅛ teaspoon saltInstructions:Place the heavy whipping cream, maple syrup, vanilla extract and salt in a large mixing bowl and beat on low speed with an electric mixer until the cream is foamy, about 1 minutes.Increase to medium-high speed and continue beating until the cream forms stiff peaks.Top berries with whipped cream, enjoy! Support the show

When the weather starts to warm and the winter coats get tucked away, we know it's time for a good spring cleaning. We sweep our floors and open up the windows, but what about the dust and grime that builds up in our spirits? How often do we think of clearing this energetic space? If you've been feeling dull and listless lately, it's time to start tending to your spiritual cleansing. One of the most effective ways to tap into your witchy self is through a process of rewilding! When we rewild, we return to a more natural and wild state of being. From this place, we are able to remember the truth of who we are and what we came here to do and be. On this glorious spring day, let's explore the wild witch within! What am I reading?All Fours by Miranda July Intuitive Witchcraft: How to Use Intuition to Elevate Your Craft by Astrea Taylor What's playing on repeat?Take Me to Church by Hozier What's for dinner?Spring Pea Couscous SaladIngredients: ½ cup uncooked couscous (not pearl couscous)½ cup water or chicken broth3 cups frozen peas1 can chickpeas (rinsed and drained)½ cup chopped parsley½ cup crumbled feta cheeseBasil Vinaigrette:1 cup packed basil leaves½ cup olive oil2 teaspoons minced garlic1 tablespoon honey3 tablespoons apple cider vinegar1 pinch red pepper flakesSalt and pepperInstructions: Cook couscous according to instructions. Add frozen peas to couscous during the last 1-2 minutes of cooking, stir. Transfer couscous and peas to a large bowl, mix in feta, chickpeas, and chopped parsley. Blend vinaigrette ingredients in a blender, pour over couscous, toss thoroughly. Enjoy! Tahini GranolaIngredients: 4 1/2 cups rolled oats1 cup honey3/4 cup tahini shredded coconut½ tsp ground cinnamon¼ tsp saltAdd-ins: nuts, cranberries, dried cherries, pumpkin seeds, chocolate chips Instructions: Preheat oven to 300 degrees. Line cookie sheet with parchment paper. Mix ingredients in a large bowl, spread evenly on cookie sheet. Bake for 25-30 minutes. When granola is cooled, add combination of nuts, dried fruit, and chocolate chips. Support the show

The birds are chirping, the sun is shining, and the snowdrops and crocuses are bursting through the soil; Ostara is upon us! The Spring Equinox is a time for renewal, hope, and abundance. We're entering the light half of the year and it's now time to plant the seeds we've been lovingly protecting during the cold, winter months. What growth are you looking to nurture in your life? What seeds are you finally ready to sow? As we stroll through the muddy thaw, ponder the abundance of Ostara and the many ways it can bring richness to your life. What am I reading?The Witchy Homestead by Nikki Van de CarEve: How the Female Body Drove 200 Million Years of Human Evolution by Cat BohannonWhat's playing on repeat?Sheena is a Punk Rocker by The Ramones What's for dinner? Mediterranean Quinoa BowlIngredients3 cups cooked quinoa, from 1 cup uncooked1/2 cup cooked salmon or chicken (optional)2 cucumbers, thinly sliced1 cup cherry or grape tomatoes, halved2 avocados, dicedPickled Red OnionsFresh mint and/or parsley leavesGarlic Yogurt Sauce (1 cup Greek yogurt, 1 tablespoon olive oil, one tablespoon lemon juice, diced garlic, 1/2 teaspoon salt)Roasted Chickpeas1½ cups cooked chickpeas, drained, rinsed, and patted dryExtra-virgin olive oil, for drizzling1 teaspoon smoked paprika½ teaspoon ground cumin¼ teaspoon sea saltPinch of cayenne pepperInstructionsCook the quinoa according to this recipe.Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.Assemble bowls with the quinoa, chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, and fresh herbs. Drizzle with garlic yogurt sauce and serve.Iced Butterfly Pea Flower Tea LatteIngredients:1 tbsp dried butterfly pea flowers or 5-6 fresh butterfly pea flowers (or 1 butterfly pea tea bag) more for garnish1 cup hot water1/2 cup milk of choice1-2 tsp honey, maple syrup, or sugar Ice cubes1 tsp lemon juice optional, for color change effectInstructions:Steep the dried butterfly pea flowers, fresh flowers, or tea bag for 5-7 minutes in boiled water. Strain the tea to remove the flowers or remove the tea bag, and allow the tea to cool to room temperature.Stir in honey or your preferred sweetener while the tea is still warm. Mix until fully dissolved.In a separate container, froth the milk using a milk frother or by shaking it vigorously in a tightly sealed jar or shaker. You can also use a blender to make the cold milk foamy.Fill a glass with ice cubes and pour the cooled butterfly pea tea over the ice. If desired, add a teaspoon of lemon juice to the latte. Watch as the vibrant blue tea transforms into a beautiful purple hue.You can garnish the drink with fresh or dried butterfly pea flowers for an extra touch of elegance. Enjoy your refreshing Iced Butterfly Pea Flower Tea Latte!https://yerbamateculture.com/iced-butterfly-pea-flower-tea-latte/Support the show

Sometimes life is messy. It can be tempting to bypass these uncomfortable moments when you're trying to follow a spiritual path. But living a spiritual life doesn't mean ignoring your true feelings during times of struggle, if anything, spirituality encourages us to be even more honest about how we're showing up from moment to moment. As the world continues to become more uncertain, we must find trust and support in our communities. Solitary practices are powerful, but it's time to embrace the coven! Gathering in community for mundane and magical moments helps us to stay connected to our humanity and our spirituality. As we listen to the birds sing on this cloudy day, let's get curious about growing the communities in our lives. What am I reading?The Spoon Stealer by Lesley CreweBeyond Anxiety: Curiosity, Creativity, and Finding Your Life's Purpose by Martha BeckWhat's playing on repeat?We Didn't Start the Fire by Billy JoelWhat's for dinner?Brussels Sprouts Meatball PastaIngredients:1 lb penne pastaBrussels sprouts Precooked chicken or vegan meatballs, I used a garlic Parmesan varietySun dried tomatoes in oilDiced garlicOlive oilSalt and pepperParmesan cheeseInstructions:Preheat oven to 425 degrees. Boil water and cook pasta until al dente, drain pasta, set aside. Line cookie sheet with parchment paper. Thinly slice Brussels sprouts, drizzle with olive oil, season with salt and pepper, spread onto cookie sheet. If precooked meatballs are frozen, add them to the cookie sheet and cook with the sprouts. If meatballs are not frozen, simply heat through. In pasta pot, sauté garlic and sun dried tomatoes in oil, add cooked pasta to the oil mixture, coat thoroughly. Add roasted Brussel sprouts and meatballs to pasta, top with grated Parmesan and mix thoroughly. Enjoy! Homemade Granola Bars Ingredients:3 cups old fashioned oats 3/4 cup natural peanut butter ⅓ cup honey or maple syrup½ cup chocolate chips 2 whole eggs (use flax egg for vegan option, to make 1 flax egg, combine 1 tablespoon ground flax and 3 tablespoons water, mix) Instructions:Preheat oven to 350℉.In a large bowl, combine all ingredients and mix well.Line a 9×9 inch baking dish or pan with parchment paper.Transfer the mixture to the prepared dish or pan. Press the mixture into the pan in an even layer — the firmer you press, the better the bars will stick together. If you're using chocolate chips, sprinkle them on top, then press them down into the bars.Bake for 15-17 minutes or until the center is baked through and the edges are just starting to brown. Start checking at 14 minutes, as all ovens are different.Remove from the oven and place pan on a cooling rack.Cut into bars and enjoy!Support the show

What do you do when everyone seems to want a piece of your energy? How do you ground yourself and focus on what matters in a world of constant distraction? Sometimes the most potent magic comes from knowing your core values and aligning your daily actions accordingly. By determining the things that truly matter, your non-negotiable core values, you'll free yourself from the burden of having to do it all. As we usher in spring on this unseasonably warm day, begin to imagine your life fully aligned. When you lean into your personal values, magic is sure to follow! What am I reading?Welcome to the Hyunam-Dong Bookshop by Hwang Bo-Reum, translated by Shanna TanThe Swedish Art of Aging Exuberantly by Margareta MagnussonWhat's playing on repeat?Guerrilla Radio by Rage Against the Machine What's for dinner? Tofu Cabbage Stir-fryIngredients:2 tablespoons coconut aminos 1 tablespoon rice wine vinegar2 tsp maple syrup1/2 teaspoon vegetable bouillon paste1–2 tbsp avocado oil Chopped scallionsGarlic (as much as you like) 1/2 inch ginger, grated or minced1 block of form tofu (pressed and drained)1 tsp paprika2 cups green cabbage, shreddedInstructions:In a small bowl combine your soy sauce, vinegar, sweetener, and vegetable bouillon. Whisk together to combine and set aside.Heat up a large skillet and warm up the oil. Add in the white parts of your scallion and sauté until the scallions start to soften. Add in the garlic and ginger, sauteing again until fragrant, about 1 minute.Crumble the tofu into the pan and then add in the paprika and coriander. If the pan is super dry, add a little more oil and sauté the tofu to completely coat in the spices. Continue to sauté and cook the tofu for about 3-5 minutes then add in the shredded cabbage.Stir fry the cabbage until it starts to soften, about 4 minutes, then pour in the sauce you prepared earlier over the tofu mixture. Sauté to combine and continue to cook until the tofu and veggies have evenly absorbed the sauce.Serve over rice. Enjoy! Frozen Chocolate Peanut Butter BallsIngredients:Filling:1/2 cup greek yogurt (full fat)1/4 cup powdered peanut butter (like pb fit, pb2, or similar brands)1 tablespoon creamy peanut butter1/2 tablespoon maple syrupFor the chocolate coating:1/2 cup dark chocolate chips 1 teaspoon coconut oilInstructions:In a mixing bowl, combine Greek yogurt, powdered peanut butter, peanut butter, and maple syrup.Line a plate or a baking tray with parchment paper. Using a medium cookie scoop or spoon, scoop the yogurt mixture onto the prepared surfacePlace the bites in the freezer for 10-20 minutes or until they are solid to the touch.While the bites are freezing, melt chocolate chips with a bit of coconut oil. Use a microwave or a double boiler to melt them, stirring regularly, until you have a smooth, liquid chocolate mixture.Once the yogurt bites are solid, dip each one into the melted chocolate to coat thoroughly.Place the coated bites in the fridge to allow the chocolate to set completely.https://brenebrown.com/resources/dare-to-lead-list-of-values/Support the show

Inside all of us lives a little bit of genius; a unique gift that allows us to enter a state of flow. When we engage this genius, time ceases to exist, anxiety melts away, and we feel fully connected to the magic within. For some people, this gift is obvious; it may come in the form of musical talent or mathematical expertise. Others, however, may find it harder to connect with their gifts, some may even believe that they don't have a gift at all. The secret is to expand your definition of genius. When do you feel an absence of time? What activities make you feel energized? When do you feel at ease with the moment? This is your time to begin an exploration. As we join together on this freezing February morning, start to awaken the magic dwelling deep within; the world is ready for your genius! What am I reading?Eddie Winston is Looking for Love by Marianne Cronin Enneagram in Real Life: Find Your Type, Understand Who You Are, and Take Steps Toward Growth by Stephanie Barron HallWhat's playing on repeat?Save it for Later by The Beat (aka English Beat/British Beat) What's for dinner?Brussels Sprout Grain BowlsIngredients:Brussels sprout, halved 2 tablespoons extra-virgin olive oil1 tsp. kosher salt, divided3 cups peeled and cubed butternut squash (from 1 small squash)1 tsp. smoked paprika1 tsp. garlic powder1 cup dry quinoa2 cups lower-sodium vegetable or chicken broth2 to 3 handfuls of chopped kale, massaged w/ a drizzle of olive oil, maple syrup, salt and pepperSliced avocado for toppingHoney-Dijon Dressing1/4 cup extra-virgin olive oil1 tablespoon apple cider vinegar1 tablespoon honey or maple syrup 2 tsp. Dijon mustard1/4 tsp. kosher saltInstructions:Preheat oven to 425°F. Arrange Brussels sprouts on a baking sheet and toss with 1 tablespoon olive oil and salt. On a separate baking sheet, toss butternut squash with remaining olive oil, paprika, garlic powder, and salt. Place both baking sheets in the oven and roast for 25 minutes, stirring once halfway through, until fork tender. Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk. Massage kale with a drizzle of olive oil, maple syrup, and salt and pepper. Assemble bowls by layering quinoa, kale, and roasted vegetables, drizzle with dressing. Top with sliced avocado. Dark Chocolate Pomegranate BitesIngredients:1/2 cup dark chocolate1/2 cup pomegranate seedsInstructions:In a small saucepan, melt chocolate over medium-low heat. Or melt chocolate in microwave, stirring every 30 seconds until melted.  Spoon melted chocolate into small dollops onto lined baking sheet.Sprinkle pomegranate seeds on top of chocolate.Place in refrigerator to cool, at least 15 minutes.To learn more about Amelia Hruby…https://www.softersounds.studio/https://podcasts.apple.com/us/podcast/off-the-grid-leaving-social-media-without-losing-all/id1610399726Support the show

We've reached the point in winter where many of us are starting to feel like spring will never arrive. The cold and snow no longer feel festive and the gray sky is inviting even grayer moods. It can be tempting to hide under the covers until the first crocuses emerge from the ground. But before you resign yourself to weeks of suffering, consider the gifts that winter still has to offer. With a few intentional tweaks, you may be able to lift your spirits, increase your energy, and restore your body before the busyness of the warmer season takes hold. As we stroll through the winter woods, let the slowness of this season serve as a reminder that growth can only occur after periods of dormancy. This is your time to rest and replenish.What am I reading?Mind Your Body by Nicole Sachs The Lost Art of Doing Nothing: How the Dutch Unwind with Niksen by Maartje Willems and Lona Aalders (illustrator) What's playing on repeat?Let's Stay Together by Al GreenWhat's for dinner?Salmon ChowderIngredients:3 yellow potatoes or sweet potatoes  (diced)3-4 diced carrots1/2 red onion 1 jalapeño deseeded and minced 1 bell pepper 1 cup frozen corn Minced garlic (as much as you like!)1 can coconut milk 3 cups vegetable stock1 lb salmon fillet1 Tsp salt½ Tsp black pepper 2 Tsp lemon juiceGarnish with green onions Instructions:Peel and cut potatoes into 1/2-inch cubes. Dice jalapeño, carrots, and red pepper. Mince garlic.In Instant Pot add red onion, corn, garlic, jalapeno, carrots, red bell pepper, potatoes, salmon, coconut milk and vegetable stock.Cook on manual high for 6 minutes.Quick Release. Remove the lid and break up the salmon.Add in lemon juice and salt and pepper.Serve and garnish with chopped green onions.Strawberry Matcha LatteIngredients: 2–3 tablespoons strawberry jam or fresh strawberries3/4 cup milk of choice 1/2 teaspoon vanilla extract 1/2 teaspoon maple syrup, optional1/4 cup hot, but not boiling, water 2 teaspoons ceremonial grade matcha powderice cubes  (unless you prefer it hot) Instructions:Add the strawberry jam (or fresh strawberries), milk, vanilla extract, and maple syrup to a blender. Blend on high until smooth. Whisk together matcha powder and hot water until the matcha is fully dissolved. If iced- Add ice cubes to a glass. Pour the strawberry milk over the ice and then pour in the matcha. If hot- Warm the strawberry milk, pour into a mug, top with matcha. Enjoy! Support the show

Let's face it, there's a lot going on right now. The list of causes that need your support seems endless. The amount of news to stay abreast of feels overwhelming. And the amount of time and energy you personally possess feels insufficient. With all the noise in the world, how do we know where to place our focus? Sometimes it seems easier to simply scroll, consume, and repost, but this is not nearly as productive as many of us would like to believe. Instead of starting your day with a social media scan and doom scroll, why not check in with yourself? With a little intention, we can all tune into the frequency of our own hearts and spirits. From this place, it's possible to find the daily work that we're meant to do. Never underestimate how small tasks, done with love and intention, can bring meaningful magic into the world. As we carefully step through the forest of ice and snow, ponder the work of your life. What's yours to do today? What am I reading?The Witches of Bone Hill by Ava MorgynCosy: The British Art of Comfort by Laura WeirWhat's playing on repeatHard Headed Woman by Wanda JacksonWhat's for dinner?Loaded Sweet Potatoes • Sweet potatoes• Protein- chicken, ground Turkey, plant based meat, beans - sautéed with onions and garlic, seasoned to taste • Roasted red cabbage or broccoli• Corn• Topped with avocado or salsa or cheese or sour cream Instructions: Preheat oven to 400 degrees. Wash and scrub potatoes. Pierce potatoes with a fork several times, then place on a lined cookie sheet. Bake potatoes for 45-60 minutes. Prepare protein and sauté or roast veggies. Finish with your choice of toppings: roasted veggies, cheese, guacamole, salsa, sour cream, Greek yogurt, etc.Lemon Chia Seed PuddingINGREDIENTS:3 tablespoons of chia seeds1 cup of plant-based milk almond, soy, or oat milkJuice of 1 lemonZest of 1 lemon1 to 2 tablespoons of maple syrup1 scoop of vegan protein powder vanilla or unflavoredINSTRUCTIONS:Combine 3 tablespoons chia seeds, 1 cup plant-based milk, juice and zest of 1 lemon, 1 to 2 tablespoons maple syrup, and 1 scoop of vegan protein powder in a bowl.Mix thoroughly until well combined.Transfer to a container with a lid and seal tightly.Refrigerate for at least four hours or overnight.Support the show

We all love a good story, but sometimes the stories we tell ourselves aren't very helpful. What tales have you been spinning? They might be old stories, new stories, but are they true stories? Sometimes our lives are dictated by false narratives that create limiting behaviors, ultimately dulling the magic within. Many of us carry these limiting narratives with us for decades! It's time to write a new story, one that allows your brilliance to shine through. As we trek through the snow on this chilly morning, start to craft a newer, truer, and more magical chapter of your life. What am I reading?The Door-to-Door Bookstore by Carsten HennForest Magic: Rituals and Spells for Green Witchcraft by Nikki Van De Car and illustrated by Elin ManonWhat's playing on repeat?No Sleep Till Brooklyn by the Beastie Boys What's for dinner?Mashed Potato Bowls5 lb bag potatoes 4 tablespoons butterMilk (enough to make potatoes creamy)Salt and pepper Ground plant-based “meat” or ground chicken or beef 1 onionGarlic (as much as you want) 8 oz mushrooms Worcestershire sauce (to taste)Coconut aminos or soy sauce (to taste) Frozen broccoli Fresh Parmesan cheeseInstructions: Preheat oven to 400 degrees. Line cookie sheet with parchment paper, roast frozen broccoli for 15 minutes. Remove from oven, drizzle with olive oil, salt and pepper, roast for another 15 minutes. Peel potatoes, boil in salted water until fork tender. Coat pan in a tablespoon or two of olive oil, add the onions and sauté for 5 minutes, or until starting to soften. Add garlic, sauté another minute. Add mushrooms, sauté until lightly browned. Add “meat”, Worcestershire sauce and soy sauce, sauté until browned through. Mash or blend potatoes, add butter, milk, and salt and pepper to taste. Assemble bowls with a base of potatoes, top with “meat”, broccoli, and grated Parmesan cheese. Enjoy! Chocolate Covered OrangesIngredients:4 clementines, peeled and separated into slices½ cup dark chocolate chips, melted 1 teaspoon coconut oi2 tablespoons chopped pistachiosInstructionsLine a baking sheet with parchment paper.Separate clementines into slices, removing any of the white stringy pieces.In a small microwave-safe bowl, add the chocolate chips and coconut oil. Heat in the microwave in 30 second increments until chocolate is melted, stirring between each time interval.One at a time, dip each of the clementines into the melted chocolate until approximately one third to one half of the slice is covered. Place on the parchment paper and sprinkle with some chopped pistachios until the chocolate portion is lightly covered. Continue until all of the slices have been completed.Place the parchment lined baking sheet in the fridge until the chocolate has fully hardened, approximately 15-20 minutes.Eat immediately, or store in a covered container in the fridge to prevent the clementines from drying out.Support the show

It can be hard to find sacred spaces in our busy, modern world. We often hustle between one frenetic environment to the next, without a moment to catch our breath, pause, and connect. For our mental, physical, and spiritual well-being, it's imperative that we create intentional, sacred spaces for ourselves. The easiest and most accessible way to do this is by creating an altar. You don't need a lot of space or any fancy tools to do this. Simply gather items that have meaning for you, find a permanent (or temporary) nook, and give yourself the gift of connecting with the Divine whenever you feel called to do so. As we trek through the freshly fallen snow, imagine your future altar and the solace it will bring into your life. What am I reading?The House at Watch Hill by Karen Marie Moning Wild Magic: Celtic Folk Traditions for the Solitary Practitioner by Danu Forest What am I playing on repeat?It's Tricky by Run D.M.C.What's for dinner?Winter Salad4 cups baby spinach or mixed greens1 cup fresh pomegranate seeds1 cup dried cranberries or cherries1 medium apple, thinly sliced1-2 cups roasted sweet potatoes ½ cup toasted pecans or walnuts½ cup crumbled feta cheese¼ cup red onion, thinly slicedDressing:2 tablespoons honey2 tablespoons Dijon mustard1 tablespoon apple cider vinegar¼ cup olive oilSalt and pepper to tasteInstructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Wash and dry greens, slice apple and onion, set aside. Dice sweet potatoes, toss in olive oil, salt and pepper, arrange on cookie sheet. Toss nuts in olive oil and salt, arrange on second cookie sheet. Roast potatoes until fork tender. Reduce oven heat to 350 degrees, toast nuts for about 7 minutes. Assemble salad, tossing together greens, sweet potatoes, apples, onions, cranberries, feta, and nuts. Whisk together dressing, drizzle on top. Enjoy! Maple Pecan Cottage Cheese Mousse2 cups cottage cheese1/4 cup maple syrup1 teaspoon vanilla extract1/2 cup chopped pecansWhipped cream and extra pecans for garnishInstructions:In a blender or food processor, combine cottage cheese, maple syrup, and vanilla extract. Blend until smooth and creamy.Stir in the chopped pecans.Spoon the mousse into four serving glasses.Chill in the refrigerator for at least 1 hour before serving.Garnish with whipped cream and extra pecans before serving.Support the show

We've all been there… someone says or does something that presses your buttons, without taking a moment to pause… you react. In these moments, our reaction is often overblown, unkind, or at the very least, unnecessary. Now, more than ever, we need to become the masters of our own energy. We're living in a time that feels very divisive; adding this moment of pause and reflection into our daily practice is imperative. Show others what it looks like to listen and breathe; from this place of calm, true healing and connection is possible. As we wander through the woods on this beautiful, frigid morning, visualize yourself as the witness and the witch.  What am I reading?The Husbands by Holly GramazioThe Radiant Soul: Understand Your Energy to Transform Your Soul by Prune Harris What's playing on repeat? Stick Season by Noah Kahan What's for dinner? Roasted Red Cabbage/Brussel Sprouts/Sweet Potato and Tofu w/ Miso Butter GlazeIngredients:Head red cabbage (chopped)Brussel sprouts (halved) Diced sweet potatoes Tofu (cubed and marinated in garlic, ginger, coconut aminos)2 tablespoons unsalted butter2 tablespoons miso paste 2 tablespoons maple syrup 1 tablespoon coconut aminos or soy sauce 1 tablespoon rice wine vinegar Instructions:Preheat oven to 400 degrees. Marinate tofu, set aside. Line two cookie sheets with parchment paper. Chop cabbage, sprouts, and sweet potatoes. Add butter to a pot and melt, then add miso, maple syrup, soy sauce, and rice vinegar, stir. Combine cabbage and sprouts on one cookie sheet. Add sweet potatoes and tofu to the other. Coat both trays of veggies in miso butter. Bake until veggies are roasted and tofu is browned. Serve over rice. Enjoy! Simple Pot of ChaiIngredients: 2 1/2 cups of water2 cups milk4-5 teaspoons of loose leaf black tea or 4 tea bags 10 green cardamom pods 2 teaspoons peppercorns 1 inch fresh ginger6 whole cloves2 cinnamon sticks  2-3 tablespoons of white sugar (maple syrup, brown sugar, or honey can also be used) Instructions:Add spices and water to a pot, bring to boil. Add tea and milk, simmer for 5 minutes. Strain spices and tea. Add sweetener. Enjoy! Support the show

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

A new year is upon us! How do you feel about stepping into 2025? Trepidation? Excitement? Apathy? As this new cycle begins,  how do we begin to tackle the work ahead? Well, you may need to look no further than your own feet for answers. A daily walking ritual can guide us when we're lost, confused, anxious, or uncertain. This simple, profound act can move stuck energy through our bodies giving us greater clarity and inspiration. And when walking is impossible, we can still use our minds to mimic this sacred act. As we take our first woodland walk together in 2025, consider making this ritual a greater focus in your life this year. It's time to walk like a witch! What am I reading?The Honey Witch by Sydney J. ShieldsRise Sister Rise by Rebecca CampbellWhat's playing on repeat?She Calls Me Back by Noah Kahan What's for dinner?Roasted Brussel Sprouts in Peanut SauceIngredients: *amounts vary based on how many sprouts you're roasting. Adjust sauce ingredients based on flavor and consistency preference. Olive oilSalt and pepperBrussel sprouts Peanut butter Coconut aminosGochujang pasteGarlicKimchi juiceInstructions: Preheat oven to 425 degrees. Thinly slice brussel sprouts, toss in olive oil, salt and pepper. Roast until sprouts start to brown. Mix together peanut sauce. When sprouts are nicely browned, toss in peanut sauce, place back in the oven for a couple more minutes. Serve over rice. Yum! Protein-packed Chocolate Chip CookiesIngredients:1 stick butter1/2 cup maple syrup1/2 cup peanut butter1 large egg2 teaspoons vanilla extract1 1/3 cup all-purpose flour1/4 cup protein powder (unflavored or vanilla)1 teaspoon baking soda1/2 teaspoon salt1 cup semi-sweet or dark chocolate chips or chunks Instructions:1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times. 5. Let the cookies cool on the baking sheet.Support the show

What does it mean to love oneself? Why do so many of us struggle to see ourselves as worthy and enough? Who benefits from our lack of self-love? As we prepare to enter a new year, let's consider changing the track we play in our minds. What if we looked in the mirror and celebrated ourselves, flaws and all? How would it feel to rest when we are tired and eat when we are hungry without guilt or shame? What would it be like to wake up with a heart full of love for ourselves instead of reproach? We have the power to shift our energy by choosing to approve of ourselves, by choosing to be kind rather than cruel. As we walk through the woods on this chilly Christmas afternoon, start to imagine how radical self-love will look for you in 2025. It's time to become a worthy witch! What am I reading?Somewhere Beyond the Sea by T.J. Klume House Love: A Joyful Guide to Cleaning, Organizing, and Loving the Home You're In: A Delightful Guide to Home Care with Joyful Cleaning Tips, Refresh Your Space and Spirit by Patric Richardson and Karin MillerWhat's playing on repeat?Stay by Maurice Williams & The ZodiacsWhat's for dinner?Vegetarian Zuppa ToscanoIngredients:2 to 3 tablespoons olive oil, extra virgin7 to 8 ounces ground plant-based sausage1 medium yellow onion, diced3 cloves garlic, minced2 teaspoons dried Italian herbs2 tablespoons sun-dried tomatoes, in oil, roughly chopped 1 pinch red chili flakes1 tablespoon miso paste6 cups vegetable broth2 ½ cups Yukon gold potatoes, dicedsalt and pepper, to taste1 cup half and half3 to 4 cups fresh spinach Instructions:Heat olive oil in a large pot or Dutch oven, over medium-low heat. Add in the onions and "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes.Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.Stir in the miso paste and a little water to deglaze the pot. Stir in vegetable broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.Turn the heat down to low. Remove the lid and stir in the half and half milk and spinach. Simmer for just a few more minutes until the spinach has completely wilted. Peppermint Tea Latte 2 peppermint tea bags1 cup of milk (dairy or non-dairy)1-2 teaspoons of honey (adjust to taste)Whipped cream (optional, for topping)Crushed candy canes or chocolate shavings or cocoa powder (optional, for garnish)Instructions:Boil 2 cups of water, pour it over the peppermint tea bag, and let it steep for 5 minutes. Once done, remove the tea bag.In a small saucepan, heat 1 cup of milk over medium heat until warm but not boiling. Stir occasionally to prevent it from scalding.Mix in honey: Add 1-2 teaspoons of honey into the warm milk. Whisk until mixture is smooth.Combine tea and milk mixture: Pour the brewed peppermint tea into a mug, then slowly stir in the milk mixture until well blended.Optional toppings: For an extra festive touch, top with whipped cream and sprinkle with crushed candy canes or chocolate shavings or cocoa powder.Support the show

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

What comes to mind when you hear the word cozy? Wooly socks? Soft blankets? Roaring fireplace? Have you ever considered that coziness might actually run deeper than candles and cocoa? In this episode, we'll look at coziness as a means of self-discovery and self-love. We'll explore how identifying your specific brand of cozy, can actually deepen your practice and bring greater levels of contentment and pleasure to your days. As you listen to the rain pouring down, grab a hot drink and ponder how to infuse more coziness into your life. What am I reading?The Full Moon Coffee Shop by Mai Mochizuki and Jesse Kirkwood (translator)Cozy: The Art of Arranging Yourself in the World by Isabel Gillies What's playing on repeat?Christmas (Baby Please Come Home) by U2What's for dinner? Classic Minestrone SoupIngredients:1 tablespoon olive oil1 small yellow onion, diced¾ cup carrots, diced2 sticks celery, diced4 cloves garlic, minced4 tablespoons tomato paste5 cups vegetable broth15 oz. crushed tomatoes14.5 oz. diced tomatoes, undrained1 teaspoon Worcestershire sauce1 teaspoon hot sauce15 oz. red kidney beans, drained15 oz. can cannellini beans, drained1 ½ cups zucchini, diced. About 8 oz.1 cup green beans, fresh or frozen3/4 cup ditalini pasta, see notesSalt/pepperParmesan Cheese, grated1 teaspoon dried parsley1 tsp oregano1 tsp basil1 tsp mustard powder1 pinch red pepper flakes, optionalInstructions:Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celeryand soften for 5 minutes.Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.Add the broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.Add the red/white beans, zucchini, and green beans.Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.Ladle the soup over the pasta and serve with Parmesan cheese. https://pin.it/3Hj7ei9uFSnickerdoodle CobblerIngredients:1/3 cup unsalted butter melted3/4 cup whole milk2 teaspoons vanilla extract 1 1/2 cups sugar1 1/2 cups flour2 1/4 teaspoons baking powder3/4 teaspoon salt2 teaspoons cinnamon1 1/2 cups brown sugar packed1 1/2 cups hot waterTopping:1/4 cup sugar1/2 teaspoon cinnamonInstructions:Preheat oven to 350°F. Spread melted butter in a 9×13 baking pan.Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.Gently pour hot water over the batter and sugar.Bake for 30-35 minutes until golden brown and mostly set.Mix topping sugar and cinnamon; sprinkle over hot cobbler.Let cool slightly before serving.Support the show

Aging… it happens to all of, it's one of life's great equalizers. And yet, many of us carry a deep-seated shame at the mere suggestion of getting older. Why do we fight it so? And how are you handling the pressure to fight the clock? In today's episode, we'll explore questions to ask oneself before succumbing to the anti-aging narrative so pervasive in our culture. As we wander through the woods on this frigid morning, reflect on the insidious ways you might be handing over your life force in the pursuit of the fountain of youth. With deeper practice, is it possible to embrace your face? What am I reading?Christmas at Little Beach Street Bakery by Jenny ColganThe Angel Numbers Book: How to Understand the Messages Your Spirit Guides Are Sending You by Mystic Michaela What am I playing on repeat?Gotta Get Away The Offspring What's for dinner? No Boil Pasta Bake16 oz pasta2 16 oz jars pasta1 cup waterVegan chorizo or sausage or roasted chicken Frozen broccoliMozzarella cheese Parmesan grated Instructions:Preheat oven to 400 degrees. Spread 1/2 cup of sauce to bottom of a 9x13 inch pan. Pour in dry pasta, pasta sauce, water, protein, and broccoli. Stir together until all the pasta is coated. Top with cheese. Cover with foil and bake for 25-30 minutes. Remove foil and bake for another 15-20 minutes, until pasta is soft and cheese is browned and bubbly. Enjoy! Chocolate Protein Balls1 1/2 cups no stir creamy peanut butter1/2 cup honey1 cup rolled oats1/2 cup chocolate protein powder1 tablespoon cocoa powder1/8 teaspoon salt1/2 cup mini chocolate chipsInstructions:Add the creamy peanut butter, honey, oats, chocolate protein powder, cocoa powder, salt, and mini chocolate chips to a large mixing bowl.Use a rubber spatula to mix the batter thoroughlyLine a baking sheet with wax paperUse a mini cookie scoop (1.5 tablespoon sized) or spoon to transfer balls of batter onto the wax paper lined baking sheetRoll each protein ball with your hands to form the shapePlace the cookie sheet with the protein balls on it in the fridge for up to an hour, or until the balls are firm toSupport the show

The holiday season is amping up. Can you feel the energy heightening and shifting around you? What's your personal energy doing? Maybe you're entering the season with boundless energy or perhaps you're feeling exhausted before it's even started. In this episode, we'll take some time to explore your energetic needs in this moment. Before diving headfirst into holiday activities, take this time to reflect on the resources you have to share this season. Listen to the falling rain and the ringing chimes as you align your energy in time for Yule! What am I reading?The Familiars by Stacey HallsThe Road Back to You: An Enneagram Journey to Self-discovery by Ian Morgan Chron and Suzanne StabileWhat's playing on repeat?True Colors by Cyndi LauperWhat's for dinner?Anti-inflammatory Tumeric Chicken or Turkey SoupNGREDIENTS:Olive Oil Onion & LeekCarrots & Celery Garlic Turmeric Poultry Seasoning Chicken or Vegetable Broth Coconut Milk Chicken or Turkey Thighs or Breasts PeasFresh ParsleyINSTRUCTIONSSauté the Vegetables: In a large pot, heat olive oil over medium. Sauté onions, leeks, carrots, celery, and a pinch of salt until soft and caramelized.Add Aromatics: Stir in chopped garlic, turmeric, and poultry seasoning, cooking until fragrant.Simmer Chicken and Broth: Add chicken broth, coconut milk, and the chicken. Simmer gently until the chicken or turkey cooked through and the vegetables are tender.Shred Chicken: Remove the chicken, shred it with forks, and return it to the pot.Add Final Ingredients: Stir in frozen peas and fresh parsley, letting the peas cook through. Adjust seasoning with salt and pepper.Serve: Garnish with extra parsley and enjoy!Anti-inflammatory Hot Cocoa1 tbsp Cocoa powder1/4 tsp ground ginger1/4 tsp cinnamon 1/8 tsp Turmeric1/2 tsp coconut oil (optional)1 C Non-dairy milk ( I use oat milk) 2 tsp Honey or maple syrup (optional) Directions:1. Heat milk in a saucepan2. While the milk is warming up pour all of the spices into the cup. 3. Pour the milk over the spices and mix wellSupport the show

The holiday shopping season is upon us and many of us already feel the familiar urge to start showering our loved ones with gifts. Buying presents is a good thing, right? Well, the hard truth is that most of us have been consuming far more than our fair share throughout our lives. It's time to acknowledge that this is not sustainable. So where does that leave us?  How can we honor our beloved Earth while also getting that special something for our loved ones? In this episode, we'll explore alternatives to the rampant consumerism of our time. Let's all commit to creating an abundant, magical holiday that doesn't create a greater burden for our planet. Walk with me through the woods and start planning for some high-vibration gift giving! What am I reading?The Story Collector by Evie WoodsThe Gut Stuff by Lisa and Alana Macfarlane What am I playing on repeat?High Anxiety by the Suicide Machines What's for dinner?Roasted Cabbage & PotatoesIngredients:Olive oilHead green cabbageBag frozen diced potatoesChicken or vegan sausageSalt & pepperCouscousTahini Dressing1/2 cup tahini1/3 cup warm waterJuice of one lemon2 tablespoons maple syrup1 teaspoon miso paste Instructions:Preheat oven to 425 degrees. Wash and roughly chop whole head of cabbage. Chop onion and dice sausage. Spread frozen potatoes, diced cabbage, onions, and sausage on lined cookie sheet/sheets. Drizzle with olive oil, salt and pepper. Bake until veggies and sausage or lightly browned. Serve over couscous, drizzle with tahini dressing. Enjoy! Honey Tahini CookiesIngredients:3/4 cup tahini3/4 cup honey1 egg1 teaspoon vanilla extract1-3/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon saltInstructions:Heat oven to 325°F and line 2 baking sheets with parchment paper or spray with non-stick spray.Combine the tahini, honey, egg, and vanilla extract until well blended.Sift the flour, baking soda, baking powder and salt over the tahini mixture and stir until you get a thick dough.Scoop 1-1/2 tablespoon balls of dough and place on the baking sheets. Leave approximately 1-1/2 inches between the dough balls. Use the back of a fork or your fingers to flatten the balls of dough then place them in the oven.Bake for 9 to 11 minutes until the edges look set. The center of the cookies should look slightly under-baked but they will continue to bake when you remove them from the oven.Let the cookies cool on the baking sheet. They will finish baking as the pan cools.Support the show

Is it necessary to have a shared spirituality in partnership? Does your beloved need to pull tarot cards alongside you or dance with you under the full moon? Maybe… or maybe not… In today's episode, we'll explore spirituality in the context of romantic relationships. What role does it play for you? Do you feel trapped in the broom closet? Supported and seen? Is a shared belief system the glue that binds you together? As we wander through the November woods, reflect on the magical partnership you wish to create in your life. What am I reading? The Fox Wife by Yangsze ChooThe Five Love Languages: How to Express Heartfelt Commitment to Your Mate by Gary ChapmanWhat am I playing on repeat?Fade Into You by Mazzy Star What's for dinner?Marry Me Tuscan Vegetable SoupIngredients:5 cloves garlic, minced1 yellow onion, diced1 leek, chopped1 sweet potato,5 sun dried tomatoes1 tbsp tomato paste2 tbsp paprika1 tbsp dried parsley1 tsp dried thyme1 tsp salt5 cups vegetable broth1 can chickpeas, drained and rinsed16 oz potato gnocchi, or 1½ cups large pasta shells1½ cups or coconut milk½ lemon, juiced, optional1 handful kale, large, choppedInstructions:In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic. Saute until the sweet potato is softened slightly, approximately 6 minutes.Add the tomato paste, paprika, parsley, dried thyme and salt.Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.Peanut Butter Popcorn Ingredients8 cups popped popcorn1 cup peanut butter1/2 cup honey1/2 cup semi-sweet chocolate chipsInstructions:Spread out popped popcorn onto a baking sheet, remove any unpopped kernels. Place peanut butter in microwave safe bowl and microwave on high for one minute. Remove from microwave and stir in honey. Microwave for an additional 30 seconds if needed to make runny and smooth. Pour peanut butter and honey mixture over popcorn and stir with a wooden spoon or spatula to make sure all of the popcorn is covered. Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between, until the chocolate is melted. Using a fork, drizzle the chocolate over the popcorn. Place the popcorn into the refrigerator for 10-15 minutes, until the peanut butter and chocolate have hardened. Remove from the fridge and break into smaller pieces. Enjoy!

The energy is heavy right now. If you live in the U.S., you can't hide from the intense emotions swirling around. In today's episode, we'll explore ways to hold and harness your energy as we navigate a tumultuous landscape. As transformation happens around us, may we find ways to bring light and hope even when darkness hangs heavy. We are all responsible for the energy we bring to the world, choose love… always. What am I reading?Cackle by Rachel HarrisonWild Hope by Donna AshworthWhat am I listening to on repeat?Stubborn Love by the LumineersWhat's for dinner?Minimal Chopping Instant Pot Veggie Soup Ingredients:1-2 tablespoons Olive oil1-2 tablespoons tomato paste 1 onion1 squashDiced garlicFrozen cauliflowerFrozen carrotsFrozen potatoesChicken sausage or vegan sausage (diced) 1 can rinsed chickpeas8 cups veggie brothHerbs to ProvenceSalt & pepper Directions: Sauté onions and garlic in instant pot for a few minutes. Add chicken sausage, sauté for a few more minutes. Add tomato paste, stir for another minute. Add the rest of the ingredients. Set instant pot to “manual” for 7 minutes. Release pressure. Serve! Gingerbread Chai LatteIngredients2 cups milk (dairy or non-dairy)2 black tea bags1 tablespoon molasses1 tablespoon maple syrup1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground clovesWhipped cream (optional)Ground cinnamon for garnish (optional)Instructions:Start by pouring 2 cups of your preferred milk into a small saucepan. Heat over medium until it begins to steam, but avoid boiling. While the milk heats, get your other ingredients ready.Add the Tea Bags: Once the milk is steaming, add 2 black tea bags to the saucepan and let them steep for about 5 minutes, ensuring they're fully submerged to release all the flavors.Mix in the Spices: After the tea has steeped, remove the tea bags. Add 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and a pinch of nutmeg. Whisk thoroughly to combine all the spices.Sweeten the Mixture: Stir in 2 tablespoons of molasses and 1 tablespoon of maple syrup. Continue whisking until the sweeteners are fully dissolved and the mixture is smooth.Finish and Serve: Pour the gingerbread chai tea latte into your favorite mug. Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Is it possible to find magic while slogging through your work day? When you're answering emails, sitting in traffic, helping cranky customers, or organizing files… can we still manage to feel a spark of the divine? In this episode, we'll explore the ways to find and bring the magic wherever we might be. Even in the most mundane of circumstances, connection, joy, and magic are present if we choose to look for it. As we walk through the November woods, reflect on the magically mundane moments in your life. What am I reading?FISH: A Proven Way to Boost Morale and Improve Results by Henry Paul, Stephen C. Lundin, and John Christensen Becoming Baba Yaga: Trickster, Feminist, and Witch of the Woods by Kris Spisak21st Century Digital Boy by Bad Religion What's for dinner?Autumn Kale SaladIngredientsDressing:3 tablespoons apple cider vinegar 1 1/2 tablespoons pure maple syrup2 teaspoons Dijon mustard 6 tablespoons olive oilSea salt and black pepper to tasteSalad:1 medium butternut squash or sweet potato peeled and cut into 1/2” cubes (about 4 cups)6 slices bacon of choice 6 cups kale chopped1 teaspoon olive oil + 1 tablespoon olive oil dividedSalt & pepper3/4 cup pecans1 teaspoon maple syrup1 large honey crisp apple dried cranberries or cherries1/2 cranberries or cherriesApple Cider Donuts https://diycandy.com/baked-apple-cider-donuts/

Samhain is officially upon us! A time when the veil is thin and our departed kin feel closer than ever. This Witches' New Year, connect with your ancestors through candle magic. Find the perfect scent and color to symbolize each of your lost loved ones, both human and animal. Reflect on the relationships you shared in life and envision the relationship you might now share from across the veil. Death is not an end… simply a passage that we all will take when the time comes. As you listen to the leaves crunching underfoot, think of the candles you will light this upcoming Samhain night.What am I reading?Magic Lessons, Rules of Magic, Practicsl Magic, The Book of Magic by Alice HoffmanIntuWitchin: Learn to Speak the Language of the Universe and Reclaim Your Inner Magik by Mia MagikWhat am I playing on repeat?Have Love Will Travel by the SonicsWhat's for dinner?Vegan Mushroom Stew3 tablespoon olive oil 1 yellow onion, diced1 cup sliced carrot1 cup sliced celery16 oz. baby Bella mushrooms, halved6 cloves garlic, thinly sliced2 teaspoon dried thyme1 teaspoon oregano 1/2 teaspoon sage 2 tablespoon flour1/4 cup balsamic vinegar2 tablespoon soy sauce16 oz. baby yellow potatoes, halved1 cup uncooked red lentils 1 (14.5 oz.) can tomato sauce3 cups vegetable brothSalt and pepper Heat oil in a large pot over medium heat.Add onion, carrot, and celery along with a couple pinches of salt and pepper.Cook, stirring occasionally for 8 minutes.Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.Cook, stirring frequently, for 3-4 minutes.Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.Add potatoes, lentils, tomato sauce, and broth, along with a couple pinches of salt and pepper.Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.Garnish with fresh parsley, serve with mashed potatoes, and enjoy!https://www.noracooks.com/pumpkin-spice-latte-cake/https://www.thepeculiarbrunette.com/samhain/#Samhain_2023_Ancestor_Candle_Ritualhttps://www.llewellyn.com/journal/article/1730?srsltid=AfmBOopwFvRfzKJHNGM7Hw2Q9MgzLrhKZ6WQzijHBC0MOsWmAlDXDE7A

Do you want to make the most of the autumn season? Do you find yourself wishing to sink into every fall ritual before the leaves drop and winter comes knocking at the door? In this episode, we'll cover autumn drinks, cozy outfits, seasonal book and movie lists, walking excursions, Samhain decor, and more! If you feel like the season is passing you by, soak up some inspiration and start embracing the autumn rituals that call to you. As we wonder through the autumn-hued trees, envision all the cozy rituals you can experience as we inch our way toward Samhain. Grab that cozy blanket and a thermos of tea, autumn has arrived! What am I reading?The Spellshop by Sarah Beth DurstMágia: Hungarian Myth, Magic, and Folklore by Margit TóthWhat am I playing on repeat?Lonely Boy by The Black KeysWhat's for dinner?Samhain Apple Waffles Ingredients:1 cup flour1/2 teaspoon salt 1 teaspoon cinnamon 2 teaspoons baking powder2 tablespoons brown sugar 2 eggs 1 cup milk 4 tablespoons butter (melted)1 apple peeled and gratedInstructionsPreheat the waffle iron.In a large bowl, combine the dry ingredients.In a smaller bowl, whisk together the eggs, milk and butter.Make a well in the dry ingredients, and mix in the eggs, milk and butter mixture until just combined.Fold in the grated apples.Spray the waffle iron lightly with cooking sprayCook in your waffle iron according to manufacturer's instructions.Remove from the waffle iron, top with whipped cream, extra cinnamon and sugar, and a drizzle of maple syrup.Butternut Squash Scrambled EggsIngredients1 cup butternut squash chunks, 1/2-inch dice1 teaspoon olive oilSalt and pepper1/2 tablespoon butter1 shallot, diced4 large eggs1 cup spinach, chopped3 tablespoons sharp cheddar cheese, shreddedDirections:Preheat oven to 400 degrees Fahrenheit.Spread butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 16 to 18 minutes. Remove and set aside.Melt butter in a frying pan over medium-low heat. Add the shallot.Crack eggs into a bowl and beat with a whisk. Add eggs to the pan and softly scramble for 1 to 2 minutes.Add the spinach and squash to the eggs and cook another 2 minutes until set.Top eggs with the cheese and fold until melted. Serve.Pumpkin Spice Moon Milk1.5 cup of almond, coconut milk, or other milk of your choice1 teaspoon of honey or maple syrup or date paste1 tablespoon of pumpkin puree 1/4 teaspoon of pumpkin spice1/4 teaspoon of turmeric 1/8 teaspoon of cinnamon1/4 teaspoon of cardamon1 teaspoon coconut oila pinch of black pepper (helps with the absorption of the anti-inflammatory properties in the turmeric).Put your milk in a saucepan to warm to your desired temperature.Add all the ingredients (except sweetener) and mix using a milk frother or put into a blender and blend for 20 seconds until frothy.Add your sweetener last and to your desired level of sweetness. Pour into mugs. Enjoy!

As we enter further into Samhain Season and the veil starts to thin, we may begin to feel a blurring of boundaries between worlds. The unseen world may feel closer than ever before. Navigating this liminal space occasionally requires a guide… enter the dark goddess Hecate! As the Goddess of Pathways, Hecate teaches us how to draw boundaries in our life and she keeps watch on whoever dares to threaten them. As we wander through the woods, autumn leaves under foot, reflect upon the lines you draw in your life. Are your limits clear? Let Hecate support you as you find your sacred boundaries. What am I reading?Recipe for a Charmed Life by Rachel LindenThe Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life by Mark MansonWhat am I playing on repeat?Enter Sandman by Metallica What's for dinner?Sweet Potato Wild Rice SoupIngredients:6 cups veggie broth1 tablespoon olive oil 1 large onionGarlic (as much as you like!)3-4 medium sweet potatoes8 ounces mushrooms1 cup wild rice2 large handfuls kale or spinach 1 can coconut milk1 tablespoon Gochujang (fermented red chili paste) Salt and pepper to taste Instructions:Add olive oil, onions and garlic to Instant pot, sauté for a few minutes. Add broth, sweet potatoes, mushrooms, and wild rice to instant pot. Set on “manual” for 25 minutes. Release pressure. Add coconut milk, gochujang paste, greens, and salt and pepper to taste. Stir, allow greens to wilt. Serve and enjoy!Chocolate Chip Pumpkin BarsIngredients2 cups flour1 tablespoon pumpkin pie spice1 teaspoon baking soda1/2 teaspoon salt1 cup butter softened1 cup sugar1 egg2 teaspoons vanilla1 cup canned pumpkin puree1-1/2 cups chocolate chipsInstructions:Preheat oven to 325. Generously grease a 9x13 pan.Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.Add the dry mixture to the wet, fold in chocolate chips and spread batter evenly into pan.Bake for 30 minutes or until edges begin to pull away from the pan and the center is set.Cool completely before cutting.Enjoy!https://www.simplyfiercely.com/personal-boundaries/https://youaligned.com/lifestyle/types-of-boundaries/

It's October! Some might argue that this is the witchiest time of year; a time for diving deeper into your practice. But what if you're still not sure which path is for you? What if you find yourself asking, “Which witch am I?”. In today's episode, we'll explore a variety of witch types from traditional witches to eclectic witches, from sea witches to tea witches, and a bit of everything in between! As we stroll through the autumn-hued trees, imagine all the paths before you. Let your spirit lead as you discover which witchcraft is the one (or ones!) for you. What am I reading?The Last Witch in Edinburgh by Marielle Thompson The Witching Year: A Memoir of Earnest Fumbling...   by Diana HelmuthWhat am I playing on repeat?Pride & Joy by Stevie Ray VaughanWhat's for dinner? Sweet Potato CurryIngredients:2-4 medium sweet potatoes, cubed4 cloves garlic, minced1 cup bell pepper1 15 oz can chickpeas, drained1 14 oz can full fat coconut milk1/2 cup onions, chopped4 Tbs red curry pastesalt, pepper to taste1-2 large handfuls spinachInstructions:Heat a bit of oil. Add garlic, onions, and bell pepper. Sauté all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then add spinach, cook another minute.Serve over rice.Fall Chocolate Chip Spiced Cookie12 Tablespoons unsalted butter 1/2 cup brown sugar1/2 cup sugar1 large egg2 Tablespoons molasses2 cups all-purpose flour1 teaspoon baking soda 1 teaspoon cornstarch1/2 teaspoon salt 1 teaspoon cinnamon 1 1/4 teaspoon ground ginger1/2 teaspoon nutmegJust a dash of ground cloves 1 1/2 cups chocolate chips Instructions:Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.Add molasses and egg and mix for 1 minute longer.Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips. Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.

The leaves are starting to change, the days are growing shorter, and the nights are getting cooler. If you pay attention, you'll see signs of nature all around you preparing for a period of rest. This is a time for us to follow nature's lead; there is witchy wisdom in the trees if we pause to listen. When was the last time you truly rested? After a full, busy summer, our minds, bodies, and spirits long to return some of that energy back into our own vessels. As we wander through the autumn woods, take stock of your inner resources. Where do they need to go as we prepare for winter? How can we reallocate our energy to best prepare for the growing season come spring? This is our time to rest and restore. Find the lessons in the leaves.   What am I reading?First Frost by Sarah Addison Allen The Witching Year: A Memoir of Earnest Fumbling...  by Diana HelmuthWhat am I playing on repeat?Mother Mary by Foxboro Hot TubsWhat's for dinner?Pumpkin LasagnaIngredients:No-boil lasagna noodles1lb Beyond Beef, or ground Turkey, ground beef, or mushroom medleyFresh spinachHarvest pumpkin tomato sauce (I used Trader Joe's Autumnal Harvest Pasta Sauce)8 oz ricotta 1 eggMixture of mozzarella and fresh Parmesan cheese Fresh chopped parsleyDirections:Brown the meat in olive oil, salt & pepper. Set aside. Mix ricotta with one egg, set aside. Wash spinach, set aside. Layer and bake the lasagnaPreheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray. Assemble:  Place 1/2 cup of the pumpkin sauce into the bottom of your prepared pan.  Layer in lasagna noodles. Top the noodles with ground “meat” and more sauce, add another layer of noodles, then add the ricotta mixture, shredded cheese, and spinach. Top with another layer of noddles, sauce, cheese, and chopped parsley. Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake covered for another 15-20 minutes.Remove let cool for at least 25 minutes. Pumpkin Spice Chai Latte¼ cup pumpkin puree2 tablespoons brown sugar¼ teaspoon pure vanilla extract or vanilla bean paste2 teaspoons pumpkin pie spice2 green cardamom pods crushed or ground cardamom¼ teaspoon ground ginger or 1 inch piece fresh ginger for more spice⅕ teaspoon ground black pepper optional2 cups milk dairy or dairy free milk of choice2 ½ tablespoons loose leaf black tea or 2-3 black tea bagsInstructions:Combine pumpkin puree, brown sugar, vanilla extract, and spices in a medium saucepan.Cook on medium-low heat until fragrant and darkened in color. Stir frequently to prevent burning.Pour milk into the saucepan and stir well to combine. Heat on medium heat until it simmers and rises up in the pan. If using plant based milk, do NOT bring it to a boil or it will curdle – just heat until very hot. Sprinkle tea leaves or drop tea bags into the hot milk. Cover with a lid and let steep for 2-5 minutes.Strain the chai tea through a strainer.Froth the pumpkin spice chai tea latte with a whisk and pour into a large cup or two small cups to serve. 

Welcome to Season 3! It's Mabon time again, one of the witchiest times of year! As we approach this Sabbat, let's consider stretching out the celebration over many weeks, rather than feeling pressured to do “all the things” in one day.  Use this time to gather your tools and symbols, take time to reflect on how you want to honor your practice as we move into the darker months. We'll discuss how performing a simple balance ritual can help you honor the light and shadow within yourself as we step toward the Autumn Equinox. Gather your apples, gourds, colorful leaves, and autumn candles, it's time to celebrate the Witches Thanksgiving! What am I reading?Gift from the Sea by Anne Murrow LindberghThe Great Search: Turning to Earth and Soul in the Quest for Healing and Home by John Philip Newell What am I playing on repeat?I Think We're Alone Now by TiffanyWhat's for dinner?Autumn Grilled CheeseIngredients:3 tablespoons olive oil1 large yellow onion thinly sliced2 heaping handfuls arugulaSourdough bread Cheddar cheese or cheese of choice1/2 ripe apple sliced 1/2 ripe bosc pear cored and sliced4 tablespoons fig preservesTed Lasso Biscuitshttps://www.jessicagavin.com/ted-lasso-biscuits/

As a full year of this podcast comes to a close, I invite you to ask yourself, “Why do I practice?”. There are times in life that feel dark, when the events of life simply don't make sense. In these times, when we're tempted to abandon all semblance of spirituality, are the times when we have the choice to let our practice hold us. On this Friday the 13th, take some time to remember the feminine, the cycles of life, the process of death and rebirth. Life cannot exist without both. As we walk through the woods, may we honor all of blessings this year has brought, along with any of the heartache we hold. It is possible to carry both. May your practice bring you comfort and purpose through all your days. Thank you for sharing this year with me. Many blessings to all my fellow seekers. What am I reading?The Life Impossible by Matt HaigThe Comfy Cozy Guide to Making Magic in Your Everyday Life by Jennie Blonde What am I listening to on repeat?Witchy Woman by the Eagles What's for dinner?Autumn Bowl Ingredients2 cups arugula ½ cup quinoa cooked1 small sweet potato roasted½ apple ¼ cup chickpeas rinsed2 tablespoons dried cranberries2 tablespoons goat cheesefor the dressing:2 tablespoons tahini 1 tablespoon maple syrup Instructions:Cook quinoa, and roast the sweet potatoes until fork tender (roast in 425 degree oven).Add the arugula to a bowl, then top it with the cooked quinoa, roasted sweet potatoes, apple, chickpeas, cranberries, and goat cheese. Make the dressing: whisk tahini and maple syrup together until they're well combined. Drizzle the dressing over the bowl and enjoy!Pumpkin Pie Yogurt Bowl2 cups Greek yogurt1/2 cup pumpkin puree2 tablespoons maple syrup1 teaspoon pumpkin pie spice1/4 cup granola1 tablespoon chopped pecans, walnuts, or almonds Instructions:In a bowl, mix the Greek yogurt with pumpkin puree, maple syrup, and pumpkin pie spice until well combined.Top each bowl with granola and chopped pecans.Enjoy! 

Engaging in a solitary practice is fulfilling and deeply engaging for many witches. But sometimes it's really nice to pull a card, perform a ritual, or simply have a chat with a like-minded witchy soul. In today's episode, I share a special moment sitting by the ocean with my favorite witchy woman... my sister! The conversation explores her definition of what it means to be a witch, the power in finding your own special brand of witchcraft, and even the hidden opportunities for city witches. Enjoy a ramble through the woods and a detour to the beach in this very special conversation! What am I reading?The Mistress of Spices by Chitra Banerjee DivakaruniThe Wheel of the Year: A Guide to Sabbats, Lunar Cycles, and the Stars Above by Nikki Van De Car What am I playing on repeat?Brand New Cadillac by the Clash What's for dinner?Asparagus Risotto8 cups vegetable broth2-3 tablespoons olive oil2 cups Arborio riceGarlic (till your heart's content) Head asparagusBaby Bella mushroomsProsciutto Juice and zest of one lemonGrated Parmesan Instructions: Bring broth to simmer. Cut asparagus into one inch pieces, add to broth for three minutes, remove from broth, place in bowl. Add olive oil to a Dutch oven, Sauté garlic and mushrooms for a few minutes, then add to asparagus, set aside. Add a little more olive oil to Dutch oven, odd 2 cups of rice and 1/2 cup broth, stir until absorbed. Continue adding 1 cup or broth at a time, stir until all the broth is absorbed. You want the rice to become creamy, but not mushy. Slow and steady wins the race! When the rice reaches the desired consistency, add the vegetables back into the pot. Top with chopped prosciutto, Parmesan, and lemon juice and zest. Mix thoroughly. Enjoy!  Peach Crumble2-3 lbs peachesSprinkle of granulated sugarJuice of one lemon2 tablespoons of flourCrumble topping:1 cup all purpose flour3/4 cup brown sugar light or dark1 teaspoon baking powder½ teaspoon salt½ teaspoon ground cinnamon8 tablespoons unsalted butter meltedInstructions: preheat oven to 375 degrees. Slice peaches, add to big bowl. Sprinkle with flour and granulated sugar, add the juice of one lemon. Mix until all the fruit is coated. In a separate bowl, melt the butter, add brown sugar, flour baking powder, salt, and cinnamon. Mix with a fork until combined. Add peaches to a greased baking dish, top with crumble mixture. Bake for 35-45 minutes until fruit is soft and crumble is golden brown. 

Self-care has been a bit of a buzzword lately, but that doesn't mean it's just a passing trend. Taking care of your physical, mental, social, and spiritual well-being is deeply important. Engaging in ritual and magical practice is an ideal way to honor ourselves each and every day. When life gets you down, witchy self-care  might be just the medicine you need. Find the practices that fill your cup and then sprinkle them with an extra dose of magic! What am I reading?Blackbird Oracle by Deborah HarknessEveryday Witchcraft: Making Time for Spirit in a Too-busy World by Deborah BlakeWhat's for dinner?First Night PastaBow tie pastaChicken apple sausageSun-dried tomatoes in olive oilFresh spinach (3 handfuls)Garlic powderRed pepper flakesFresh Parmesan Cinnamon Vanilla Milk TeaIngredients1 cup boiling water 2 teaspoons loose black tea or one tea bag 1 teaspoon honey, white sugar or brown sugar 1/2 cup milk of your choice 1/4 teaspoon pure vanilla extract Dash of cinnamon plus more for sprinkling InstructionsAdd loose tea to a teapot with strainer, or add teabag to mug.Pour boiling water over tea and steep for 4-5 minutes if using loose tea, or 2 minutes for a tea bag. While tea steeps, add vanilla and cinnamon to the milk and heat on the stove or in the microwave. If using loose tea, strain and pour into a mug. If using tea bag, remove from mug.Add sweetener to brewed tea and stir until dissolved.Froth the warm spiced milk with a milk frother.Add milk mixture to sweetened tea and sprinkle with a dash more cinnamon.brewedleaflove.com

Moving into a new home is a daunting task; usually full of hard work and lots of stress. When you finally get into your new space, you want it to feel like home as soon as possible. In this episode, we'll explore several witchy rituals that will clear your home of old, stagnant energy and have it magically humming in no time! What am I reading?The House of the Witch by Claire MarchantCottage Witchery: Natural Magick for Hearth and Home by Ellen DuganWhat am I listening to on repeat?Like a Prayer by Madonna What's for dinner?Autumn Wild Rice Soup6 cups vegetable stock (or chicken stock)1 cup uncooked wild rice*8 ounces baby bella mushrooms, sliced4 cloves garlic, minced2 medium carrots, diced2 ribs celery, diced1 large (about 1 pound) sweet potato, peeled and diced1 small white onion, peeled and diced1 bay leaf1 1/2 tablespoon Old Bay seasoning1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)2 large handfuls of kale, roughly chopped with thick stems removedSalt & pepperinstructions:Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.Serve. Serve warm and enjoy!

Without water life would be impossible, yet we often take it for granted. During the upcoming Sturgeon Moon take a moment to reflect on the bodies of water that have impacted your life. The deep, blue sea… A cool, placid lake… A magnificent waterfall… While holding gratitude for this life-giving element, enjoy the practice of creating your own moon water. The upcoming August moon is both a blue moon and a super moon, making this an auspicious time to perform the ritual. This energetically infused water can be used for watering plants, magical housekeeping, ritual baths, and more! What am I reading?The Little French Bistro by Nina GeorgeThe Art of Wild Swimming Scotland by Anna Deacon & Vicky AllanWhat am I playing on repeat?Everlong by the Foo FightersWhat's for dinner?Dad's Boat SandwichIngredients:Baguette or fresh Italian bread 1 (8-ounce) ball fresh mozzarella cheese, slicedFresh sliced tomatoFresh basil leavesExtra-virgin olive oil, for drizzlinBalsamic vinegarOptional additions: arugula and pickled onions Hubby's Fruit SaladApplesNectarines or peachesBananasBlueberriesStrawberriesChocolate chipsCinnamonDrizzle of honey 

Whether you choose to call it Lughnasadh or Lammas isn't important, what is important, however, is taking the time to celebrate the first harvest sabbat. This is a time to come together as a community to break bread and appreciate the abundance of the season. Baking a loaf of bread, gathering wild flowers, or making a corn dolly are just a few ways to honor this lovely liminal space between the end of summer and the beginning of autumn. As we take this quiet, rainy walk through the woods, envision all the ways you'll choose to mark this moment on the witch's calendar. What am I reading?It's Not a Cult by Lauren DanhofBread Therapy: Mindful Art of Baking Bread by Pauline BeaumontWhat am I playing on repeat?S&M by RhiannaWhat's for dinner?We're Moving Pasta Salad!1 lb pasta of choice Canned salmonCherry tomatoes halvedGarlicBread and butter pickles (and juice)Fresh basil Fresh parsley Mayo (let your soul guide you!)Grainy mustardSalt and pepperInstructions: Boil pasta per directions. Add halved tomatoes, canned salmon, and chopped pickles and garlic to a bowl. Add Mayo, mustard, and pickle juice to taste. Mix in warm pasta. Top with fresh herbs. Add salt and pepper to taste. Bread Pudding 1 loaf day-old bread cubed into 1-inch pieces5 large eggs lightly beaten1 cup brown sugar4 cups milk1 teaspoon pure vanilla extract1 teaspoon ground nutmeg1 teaspoon ground cinnamonInstructions:Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed bread into the prepared baking dish and spread it around into an even layer. Set aside.In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.Enjoy! Resources:https://www.mabonhouse.co/lughnasadh

When summer arrives many of us dream of exotic vacations full of exciting sights, sounds, tastes, and smells. But what if your summer doesn't include a trip away? What if you find yourself hanging out in your familiar neighborhood, going to work, and walking the dog this summer? How do you find the magic in your very own backyard? In today's episode, we'll explore the many wonders waiting for you in the seemingly mundane places. Magic isn't reserved for only a few weeks out of the year, rediscover the delights right where you are! What am I reading?Remedial Magic by Melissa Marr The Backyard Bird Chronicles by Amy TanWhat am I listening to on repeat?Shot Through the Heart by Jon Bon JoviWhat's for dinner? Summer BeansOlive oilButter beans, pinto beans, cannellini beansCherry tomatoes2 handfuls fresh spinachJuice of one lemon and zest2-4 tablespoons of hummusGarlicPickled onionsSalt and pepper Maple syrup (optional) Instructions: Sauté garlic in olive oil. Add cherry tomatoes and a pinch of salt. Add rinsed beans, lemon juice, hummus, cook for a few minutes. Add spinach and pickles onions, cook until spinach wilts. Season and sweeten to taste. Serve with crusty bread, cheese, and pickles. Healthy Homemade Butterfingers by Gathered Nutrition 1 cup peanut butter1/3 cup honey1/2 tsp vanilla extract1/2 tsp sea salt1 + 3/4 cup cornflake cereal1 cup chocolate chips (dairy free, if needed)1 tsp coconut oilINSTRUCTIONSIn a saucepan over medium-low heat, heat the peanut butter, honey, vanilla, and salt for 2-4 minutes, until heated through and smooth.Add peanut butter mixture to a large mix bowl with the cereal. Stir everything until well-combined, crushing the cereal a bit while mixing so that all of the cereal can get coated.Form the mixture into logs- it should make 12-14 logs. Lay each log out onto a parchment-lined plate or baking sheet. Freeze for 1 hour.Once frozen, melt chocolate chips and coconut oil in the microwave or on the stove (be careful not to scorch the chocolate).Dip each butterfinger in the chocolate, allowing excess to drip off. Return to lined plate and stick back in freezer until chocolate sets, about 10 minutes. Store in refrigerator or freezer

Humans are funny creatures. We like to think that we can control the timeline of our lives. We fool ourselves into believing that the perfect partner, job, home, or child will arrive precisely when we want it, because we've decided that it's time… right NOW! Sometimes we create unnecessary suffering, because we forget the perfection of divine timing; timing that doesn't require pushing, pulling, or forcing into submission, timing that flows effortlessly and abundantly because it's bigger than us. This timing is wise and generous and knows what we need, when we need it. Sometimes all we need to do is step aside in order to make way for the Universe to extend its magical touch. Join me for a steamy walk through the woods while I share the latest installment of my witchy house hunt journey! What am I reading?A Lullaby for Witches by Hester FoxUnfuck Yourself  by Gary BishopWhat am I listening to on repeat?Never Here by Elastica What's for dinner?Sweet Potato & White Bean Burgers Ingredients:2 cups mashed sweet potatoOlive oil (for cooking sweet potato)1-1.5 cups brown rice or other grain, quinoa or millet 1 cup canned white beans (rinsed and well drained)1/2 cup finely diced green onion1/2 cup panko bread crumbs2 1/2 tsp ground cumin1 tsp smoked paprika1/4 tsp each salt and pepper (to taste)1/4 tsp chipotle powder2 teaspoons Maple syrup for sweetness (optional)Plus, toppings: whatever you like!And good buns, teehee! InstructionsPreheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft.While potatoes are baking, cook rice or other grain.Add beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup  green onion, breadcrumbs and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or breadcrumbs if the mixture feels too wet. It should be very moist but moldable.Lightly grease a baking sheet.Make burger patties with your hands.  The thinner you press them, the faster they'll cook. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.Ice Cream PieIngredients:half gallon favorite ice cream 1 (9 inch) pre-made cookie or graham cracker crustFavorite toppingsInstructions: Let ice cream thaw until slightly soft and scoop-able. Then gently spread a layer in the pie crust, approximately 1″ thick. Add in a light layer of toppings on top. Then add one more 1″ thick layer of ice cream, and add more toppings on top.  Freeze the pie until it is firm again, then slice and serve.

Summer should be a time for slow, walks on the beach, s'mores around the campfire, midday naps, leisurely picnics, and long, lazy swims. Unfortunately, the hustle of summer often leaves us busier than ever! Travel, summer camps, extra socializing, and a general lack of routine can sometimes make us long for the quiet, solitude of winter. In the fullness of these sun-soaked days, we can easily fall off the old witchcraft wagon, forgetting our practice altogether. When this happens, we need to reconnect with why our practice is important. We must return to the rituals that help us stay grounded, connected, and full of magic. On this warm summer day, take time to slow down and remember the joy of your witchy practice.What am I reading?The Book of Thorns by Hester FoxThe Little Book Of Lykke: Secrets Of The World's Happiest People by Meik Wiking What am I listening to on repeat?Tide is High by Blondie What's for dinner? Brussels Sprout PizzaPizza doughBrussels sproutsOlive oilFig jamBalsamic glazeMozzarella cheeseParmesan cheeseHoneySalt & pepperInstructions: Preheat oven to 450 degrees. Roll out dough. Thinly slice Brussels sprouts, toss in olive oil, salt and pepper. Cover dough with thin layer of fig jam, layer sprouts on top, bake until sprouts start to brown. Remove from oven, top with cheese, bake until cheese is brown and bubbly. Drizzle with balsamic glaze and honey, enjoy! Indoor S'mores  Ingredients8 regular size graham crackers, broken in 1/22 chocolate bars, the kind that can be broken into squares8 marshmallowsDirectionsPreheat the oven to 400 degrees FLay graham crackers on a cookie sheet. Top with chocolate pieces and marshmallow. Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers. Yum!

Many of us are feeling overwhelmed by the state of the world. We might be up at night worrying about climate change or presidential elections and everything in between. Our concerns are certainly warranted, but is it possible that this could also be a time of opportunity? Is this the moment in our history where we start to heal what's been broken? We are entering a time of intense change, Pluto in Aquarius means transformation for all. The question is, what will we be transforming into? Now is the time to craft the world we want to live in, a world that will allow future generations to thrive. As we wander through the woods on this hot, sweaty day, reflect on how you are being called to action. How will you show up in this moment? What am I reading?The Love Remedy by Elizabeth EverettThe Ninefold Way of Avalon: Walking the Path of the Priestess by Jhenah TelyndruWhat am I listening to on repeat?Sunday Morning by No Doubt What's for dinner? Falafel Sandwich Homemade or ready-made falafelSalad 2 Tomatoes diced1 Persian Cucumber diced1/2 cup Parsley chopped1 Red onion small onion, diced1/3 cup Pickled turnips diced1/2 Lemon's juice large lemon2 tbsp Tahini PasteSalt to tastePita BreadHummusLemon Tahini Sauce½ cup tahini½ cup lemon juice¼ cup waterteaspoon salt1 clove garlic mincedBaked Peaches & CreamIngredients:8 teaspoons brown sugar2 tablespoons butter, cut into 8 pieces1 pinch ground cinnamon, or more to taste4 ripe peaches, halved and pitted 4 scoops vanilla ice creamDirections:Preheat the oven to 400 degrees F (200 degrees C).Arrange brown sugar, 1 teaspoon per peach, in a 9x13-inch baking dish. Top each brown sugar mound with a piece of butter and a sprinkle of cinnamon. Place a peach half, cut-side down, on top of brown sugar-butter. Bake until soft. Top with ice cream or whipped cream. Yum!

We've all heard of spring cleaning, but sometimes summer brings its own special blend of dirt, grime, and stuck energy. If you find yourself feeling unsettled in your space, it may be time for some magical housekeeping! Cleaning our space doesn't have to be drudgery, in fact, intentional housekeeping can be a powerful act of self-care. In this episode, we'll talk about clearing clutter, cleansing space, and raising the vibration of your environment. We'll even explore how sharing and caring for space with others, kids included, can be a magical experience of connection. So tie back your hair, roll up your sleeves, and get ready to banish your clutter and create a truly magical haven.What am I reading?What You Are Looking For Is in the Library by Michiko Aoyama, Alison Watts translator Magical Housekeeping by Tess WhitehurstWhat am I listening to on repeat?She's Kerosene by The Interrupters What's for dinner? Detox Harvest SaladFor the Salad:1 thinly sliced sweet potato1 tablespoon of olive oil3 cups of baby spring mix2 cups each of baby spinach and arugula2 cups of chopped kale1 thinly sliced radish1 peeled and thinly sliced red beet2 shaved baby carrots1 shaved small cucumberChopped grapefruit or orange slices 6 to 8 thinly sliced Brussel sprouts½ cup of pomegranate seeds¼ cup of micro greens2 tablespoons of sliced fresh chives½ cup goat cheeseKosher salt and fresh cracked pepper to tasteFor the Vinaigrette:½ small diced shallot1 tablespoon of grainy mustard1 ½ teaspoons of honey½ cup of champagne vinegarJuice of ½ of a lemonSeeds from ½ of a vanilla bean1 cup of olive oil1 tablespoons fresh basilKosher salt and fresh cracked pepper to tasteINSTRUCTIONSPreheat the oven to 425°.Evenly spread the sweet potato slices and Brussels sprouts on a sheet pan lined with parchment paper. Drizzle on the olive oil, salt and pepper and roast in the oven for 30 minutes and cool to room temperature.For the salad: Simply combine all of the ingredients in a large bowl and toss together with salt and pepper.For the vinaigrette: Whisk together all of the ingredients in a medium size bowl until the dressing is combined and emulsified and set aside.https://theinspiredhome.com/articles/winter-harvest-salad/Cleansing Cocktail 1 lemon1/4 teaspoon cayenne pepperStevia or agave nectar to taste2 cups water Instructions: Mix together ingredients. Serve hot or cold.