November is bringing some big energy to the table! The supermoon on the 5th is quickly followed by Mercury stationed retrograde, which can cause some sticky communication and logistical upsets. When these cosmic shifts occur on top of other daily challenges, we can find ourselves feeling strained and overwhelmed. In these moments, we’d be wise to surrender, rather than choosing to push and fight until we meet our breaking point. There’s no shame in slowing down or asking for help, but first we need to acknowledge that we’re struggling. As we wander through the darkening woods, consider how close you are to your limit. Maybe it’s time to wave the white flag, take a deep breath, and surrender.

What am I reading?

The Poisoner’s Tale by Cathryn Kemp

https://bookshop.org/a/111301/9781454957461

The Aura Color Wheel: What Your Souls Aura Reveals About Your Inner Gifts, Wounds, and Lessons by Helen Ye Plehn

https://bookshop.org/a/111301/9781401995430

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Let’s Dance to Joy Division by the Wombats 

What’s for dinner? 

Beef Stew

Ingredients:

1 pound stew meat 

2 tablespoons butter

Carrots

Potatoes

Celery

Onions

Garlic

1 can diced tomatoes

1/2 cup white wine

1 cup chicken broth

Salt and pepper

Herbs de Provence 

Instructions: Melt the butter in pot, season beef cubes with salt, pepper, and herb mixture. Brown beef, remove from stew pot, set aside. Add more butter or olive oil to pot, sauté onions, garlic, carrots, and celery, sauté until onions turn translucent. Add diced tomatoes, broth, wine, and potatoes to pot. Bring to a boil, then turn heat down, simmer until potatoes become fork tender. Season to taste. Serve with crusty bread. Enjoy! 

2 Ingredient Chocolate Mousse 

Ingredients:

• 1 ½ cups (357 g) heavy cream, cold and divided
• 1 cup (182 g) chocolate chips, semi-sweet (or your preference)

Instructions:

• In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength). 
  
  
• Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
  
  
• Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
  
  
• Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
  
  
• Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving.
  
  
• Serve topped with extra whipped cream
  
  

https://iambaker.net/wprm_print/two-ingredient-chocolate-mousse

Support the show

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain! 

What am I reading?

The Ancient Witch’s Guide to Modern Dating by Cecilia Edward

https://bookshop.org/a/111301/9781668087145

Our Green Heart by Diana Beresford-Krueger

https://bookshop.org/a/111301/9781039009790

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Dead Man’s Party by Oingo Boingo 

What’s for dinner?

Savory Veggie Egg Bake 

Ingredients:

9-10 eggs

1/2-1 cup cottage cheese

1 cup Shredded cheese

Parmesan cheese on top

1/2 cup Milk

Onions

Garlic

Peppers

Sun-dried tomatoes in olive oil

Cherry tomatoes

Salt

Pepper

Red pepper flakes

Fresh herbs- dill, parsley, or basil work nicely 

Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy! 

Orange Cinnamon Milk Tea

  Ingredients:

• 1 cup water
• 1 black tea bag (or 1 tsp loose leaf black tea)
• peel of 1/2 orange (save some for garnish)
• 1 cinnamon stick
• 1 tsp brown sugar (or to taste)
• 1 tsp vanilla extract
• 1 cup milk (or your preferred milk)
• orange peel twist or orange slice for garnish

Instructions:

• In a small pot, bring 1 cup of water to a boil.
  
  
• Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors.
  
  
• Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward.
  
  
• Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely.
  
  
• Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil.
  
  
• Strain the tea into your cup, removing the cinnamon stick and orange peel.
  
  
• Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea!
  
  

Support the show

Stepping out of our comfort zone is hard. We often avoid doing it because we’re terrified of being seen as less-than. We want to show up as immediate experts with impressive skills; this way we can avoid ever looking foolish. Many of are so afraid of feeling embarrassed that we spend a lifetime missing out on experiences that could add great value to our lives. It’s time to stop doing this! What if we could put aside our need to impress and instead approach new experiences with a sense of humor and a deep desire to learn? If we could take ourselves a little less seriously, maybe we could actually expand and grow beyond our wildest imaginations. As we wander through the late summer woods, consider the ways you’ve been hiding. A magical life awaits you on the other side of your comfort zone! 

What am I reading?

A Tale of Mirth & Magic by Kristen Vale

https://bookshop.org/a/111301/9781538771822

Proof of Life by Jennifer Pastiloff

https://bookshop.org/a/111301/9780593474075

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Changes by 2Pac

What’s for dinner?

Peanut Noodles w/ Tofu and Cabbage Slaw

Ingredients:

Soba or rice noodles

Head of green cabbage 

Scallions 

Firm Tofu

Garlic

Ginger

Peanut butter

Coconut aminos

Rice vinegar

Hot water

Sriracha

Maple syrup

Red pepper flakes

Sugar

Salt 

Instructions: 

Preheat oven to 425 degrees.  Drain and press tofu, cut into cubes. Marinate tofu in mixture of coconut aminos, sriracha, rice vinegar, garlic, and ginger. Marinate for at least 15 minutes. Spread onto lined cookie sheet, bake until browned. Wash and chop cabbage, place in colander, salt liberally, drain access moisture. Sprinkle with sugar and dress with rice vinegar, set aside. Boil noodles according to package. In a large boil combine peanut butter (start with 1/2 cup), coconut aminos, rice vinegar, sriracha, garlic, and ginger. Thin peanut sauce with hot water until desired consistency is reached. Or add more peanut butter to thicken as needed. Add noodles to peanut sauce, mix thoroughly. Add tofu and cabbage, mix again. Top with chopped scallions. Enjoy! 

Vanilla Jasmine Milk Tea

Ingredients:

• 1 cup water
• 1 cup milk (dairy or plant-based)
• 2 jasmine green tea or jasmine black tea bags (or 2 teaspoons loose leaf)
• 1/2 tsp vanilla extract (or 1/2 vanilla bean)
• 1/4 tsp ground cinnamon
• 2 tsp honey (adjust to taste)

Instructions:

• In a small pot, bring 1 cup of water to a simmer. Add the jasmine tea bag and let it steep for 3-5 minutes.
• Remove the tea bags (or strain loose leaf tea), then add the milk, vanilla extract (or vanilla bean), and ground cinnamon to the pot. Stir gently.
• Allow the tea to heat on low for 2-3 minutes.
• Stir in honey to your desired sweetness.
• Pour into mug to drink hot or serve over ice.
• Add a sprinkle of cinnamon on top. Enjoy!

Spiritual Alchemy https://www.buzzsprout.com/2251895/episodes/17664691

Support the show

The holidays should be a time of light and joy, but they can also be a time where our shadow self takes over. Grief can come upon us in both expected and unexpected ways. This season, instead of stuffing our losses deep down, perhaps we can explore our feelings of sadness by exposing them to the light.  As we take this journey through the rain, allow the tears to flow while you connect with what weighs on your spirit. By seeing our grief clearly, we can begin to untangle its hold on our hearts. From this place, we can step into the holidays with a lighter spirit and a clearer mind. Illuminate your grief and find your joy this season!

What I’m reading?

https://bookshop.org/shop/witchywomanwalking

Remarkably Bright creatures by Shelby Van Pelt 

Cooking by Moonlight: A Witch’s Guide to Culinary Magic by Karri Ann Allrich 

What I’m playing on repeat?

How we Living by Michael Franti & Spearhead 

What’s for dinner? 

Turkey or Beyond Beef Meatloaf

Ingredients:
1-2 pounds “meat” ground turkey, beyond beef, or cooked lentils 
1 Onion
3-4 cloves Garlic 
1 cup diced mushrooms, celery, carrots
2 large eggs
3 tablespoons Worcestershire sauce 
1 cup breadcrumbs 
1/2 cup ketchup
1/2 teaspoon cumin
1/2 teaspoon nutmeg
Dash of curry powder

Glaze:

1/3 cup ketchup
1/2 cup honey or maple syrup
1 teaspoon mustard
Dash nutmeg

Directions: Preheat 350 degrees. Mix together (everything but glaze) ingredients, put in a loaf pan, bake 30 minutes. Mix glaze, remove loaf from oven and pierce the top with a fork, pour glaze on top, bake another 30 minutes. 

Cider Roasted Veggies 

Carrots, parsnips, onion, cauliflower, bunch garlic 
2 tablespoons apple cider vinegar
1/3 cup apple cider
1 tablespoon brown sugar
Salt and pepper

Directions: Preheat 375 degrees. Place veggies in roasting dish, whisk together other ingredients, pour over, stir. Roast veggies about 35 minutes until tender. 

Or Dill Smashed Potatoes

1 lb Yukon gold potatoes
2-4 tablespoons olive oil or butter
1/2 cup to 3/4 cup buttermilk 
1 tablespoon fresh dill
Salt and pepper 

Directions: Boil potatoes in salted water until fork tender. Smash, add other ingredients. Mix gently, so they don’t get gluey.

Immune Boosting Apple Cider Vinegar Tea

Hot water
Bragg’s 1 Tablespoon apple cider vinegar
I tablespoon Local Honey to taste

Crisis Support Resources

In the US: https://www.crisistextline.org/

In Canada: https://www.canada.ca/en/public-health/services/mental-health-services/mental-health-get-help.html

International Support: https://samaritanshope.org/resources/international-help/ 

Support the show

Holidays can be a magical time, but they can also be a time of energetic overload and letdown. Do you find yourself setting your holiday expectations so high that you inevitably wind up disappointed? Do you have a holiday vision in your mind that rarely matches reality? If so, rest assured that you're not alone! If you'd like to step off this emotional holiday roller coaster, try setting intentions rather than expectations this season. In this episode, we'll explore the messy reality of how our unconscious behavior patterns can suck the joy from holiday revelry. We'll also discuss how to stop trying to control our external circumstances by shifting our focus to internal work instead. Soak in the sounds of the forest while we stroll on this peaceful, chilly morning. Take a few extra breaths when we arrive at the waterfall; imagine yourself letting go of limiting expectations as you open your heart to an intention-filled season of wonder!

What I'm reading?

https://bookshop.org/shop/witchywomanwalking

The Book of Gothel by Mary McMyne
Belong: Find Your People, Create Community, and Live a More Connected Life by Radha Agrawal

What's playing on repeat?

Blood in the Cut by K. Flay

What's for dinner?

Vegetarian Banh Mi
Ingredients:
14 ounce marinated tofu (homemade or prepared)
Baguette
Pickled veggies (homemade or prepared)
1/2 cup mayo
2 tablespoons sriracha
1 teaspoon lime juice

Directions: If making homemade pickled veggies: Cut 2 carrots, 1 cucumber, 1 daikon (if available) into matchsticks. Place veggies in jar with 1/4 cup white wine vinegar, 1/4 cup rice vinegar, pinch of sugar, pinch of salt. If liquid does not cover veggies, add some water, place in refrigerator.

If making homemade marinade: Marinate tofu in tamari or coconut aminos, fresh garlic and ginger (as much as you like), and a few teaspoons of lime juice and zest. Then bake sliced tofu in 425 degree oven for 15 minutes, flip, bake 15 minutes more.

Mix mayo, sriracha, and lime juice, spread layer on baguette. Layer tofu on baguette. Load veggies on top. Toast if desired. Enjoy!

Greek Yogurt Bark

1.5 cups Greek yogurt or thick non-dairy yogurt
2 tablespoons honey
1/2 cup peanut butter (optional)

Topping choices:
Sliced banana, graham cracker pieces, chocolate chips, or...
Strawberries, chocolate chips and crushed nuts, or...
Chocolate chips and crushed candy canes

Directions: Mix yogurt and honey (and PB if using). Spread mixture evenly on parchment lined cookie sheet. Sprinkle on toppings. Freeze for 4 hours. Break apart bark and store in freezer bag. Eat up! 

Support the show

The holidays are supposed to be a joyous time, right? But have you ever noticed how people can easily become cranky, overwhelmed, and downright miserable to be around at this celebratory time of year? Maybe this even describes you... don't fret, it doesn't have to be this way. In this episode, we'll explore simple, affordable ways to raise your vibration this holiday season. From forest bathing, to ritual baths, to rediscovering your favorite seasonal picture books... we'll delight the senses in a variety of witchy and mundane ways to bring your energy from "meh" to magical!

What I'm Reading?

Lady Tan's Circle of Women by Lisa See
The Enchanted Life: Unlocking the Magic of the Everyday by Sharon Blackie

What's for Dinner?

End of the Week Vegetable Soup

Ingredients:
1 tablespoon olive oil
Onion
Garlic
Whatever veggies you've got in the fridge (I used carrots, squash, and mushrooms)
1 can diced tomatoes
4-8 cups veggie broth (adjust liquid based on how many veggies you're adding)
1 can chickpeas
Vegan chorizo (or any other sausage-like substance you have, it makes the broth richer and more flavorful)
Leftover pasta (any shape will work, or you can use potatoes as a starch)

Directions: Sauté veggies in olive oil (save softer veggies like squash till later). Once veggies soften and onions become translucent, add the chorizo until browned. Then add broth, diced tomatoes, chickpeas, and softer veggies. When soup comes to a boil, add the pasta or potatoes and cook until they are soft. Serve with crusty bread, enjoy!

Cinnamon & Brown Sugar Popcorn

Bowl of popcorn
4 tablespoons butter
3 tablespoons brown sugar
1-2 teaspoons cinnamon
1/2 teaspoon salt
Sprinkle of cocoa powder (optional)

Directions: Make a big bowl of plain popcorn using an air popper, pot, or plain microwave popcorn. Brown the butter on the stove or melt in the microwave. When the butter is fully browned/melted, add in the brown sugar, cinnamon, and salt. Drizzle over the popcorn, coat thoroughly. Sprinkle with cocoa powder if desired. Get your snack on!

Support the show

When you think about the truly magical holiday moments you've experienced throughout your life, what comes to mind? Is it the spending money you don't have? Or waiting in endlessly long shopping lines to buy things nobody really needs? Painfully posed holiday photos?... probably not... Before diving mindlessly into holiday chaos this season, stop to think about the wonder your soul really craves. In this episode, we'll explore the simple ways that we might infuse more magic into our lives during this festive time. So grab a cup of cocoa, get cozy by the fire and let's call in the wonder as we approach this magical time of year!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Thief Liar Lady by D.L. Soria
Four Thousand Weeks: Time Management for Mortals by Oliver Burkeman

What's for dinner?

Pumpkin Mac & Cheese
Ingredients:
12 ounces elbow pasta
2 tablespoons butter
1/4 cup flour
2 cups milk of choice
1/2 cup pepper parmesan cheese (grated)- extra for sprinkling on top
1 cup red pepper cheddar cheese (grated)- extra for sprinkling on top
1 cup pumpkin puree
1 teaspoon garlic powder
Several pinches black pepper

Directions: Preheat oven to 350 degrees. Cook Pasta el dente. Melt butter in a pan, slowly whisk in flour and milk (alternating between the two). Once mixture thickens add cheese, pumpkin puree, and spices. When fully blended, add mixture to large bowl of cooked pasta, coat evenly. Place in greased baking dish, top with more cheese, bake for 25 minutes.

Pumpkin Mousse
Ingredients:
1 package silken tofu
1 can pumpkin puree
1/4 cup maple syrup
1 teaspoon ground cinnamon
Pinch of nutmeg and ginger

Directions: Drain tofu to release excess liquid. Blend ingredients in blender or food processor. Chill in fridge for 4 hours. Serve with whipped cream and chocolate shavings. Enjoy!

Support the show

It's that time of year again... the energy starts to pick up as the holiday season approaches. The magic of this celebratory time often gets lost in the shuffle of activities. How do we stay present when our calendar fills to the brim? How do we maintain our rituals when we're running on empty? If we want to keep our spiritual practice at the center of our lives, we must first release the physical and energetic clutter from our sacred spaces. In this episode, we'll walk through ways to look at this potentially overwhelming process through a magical lens. Enjoy this lunchtime ramble through the woods while we bask in the last few weeks of autumn! 

What I'm Reading

https://bookshop.org/shop/witchywomanwalking

The Invisible Hour by Alice Hoffman

Weave the Liminal by Laura Tempest Zakroff

What's for Dinner?

Stuffed Peppers

Ingredients:
6 Bell Peppers
Filling: lb ground meat, Beyond Beef, protein crumbles, or cooked lentils
1.5 cups cooked rice, couscous, or quinoa
1 tablespoon olive oil
1 yellow onion
Garlic (as much as you like)
Mushrooms (as many as you like)
1 can diced tomatoes
1 can chickpeas
1/2 cup broth
Greens (spinach, colllards, or kale)
Fresh herbs (whatever you like)
Cheese (vegan or dairy) to sprinkle on top of peppers
Season w/ salt & pepper

Directions: Heat oven to 425 degrees. Sauté the veggies in olive oil, brown the meat or Beyond Beef (if using). Add diced tomatoes, broth, chickpeas, greens, herbs, and cooked grain. Season w/ s&p.  Stuff peppers, sprinkle w/ cheese, bake until they reach desired softness. Enjoy!

Roasted Red Cabbage

Ingredients:
Head of red cabbage (shredded)
2 tablespoons olive oil
Salt & pepper
Additional spices (if desired)

Directions: Massage olive oil into shredded cabbage, season. Spread cabbage in a thin layer on a cookie sheet, bake until cabbage starts to get crispy. Yum! 

Golden Milk

Ingredients:
2 cups milk of choice
1-3 teaspoons of maple syrup or honey
1.5 teaspoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
Pinch black pepper

Directions: Simmer milk in a pot, add spices, stir to dissolve. Sweeten to taste. Savor! 

Support the show

Creating a magical practice doesn't have to be complicated or carefully curated. What if we strived for authenticity in our practice rather than perfection? Engaging in simple daily rituals is arguably more impactful and more enjoyable than embarking on the occasional complicated craft. Remove the limiting expectations and allow yourself to settle into an authentic (possibly messy) practice of your own making. Ponder how this might look in your own life while we enjoy nature's  perfection on this incredible fall day!

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

Hester by Laurie Albanese
 
Soul Boom: Why We Need a Spiritual Revolution by Rainn Wilson

https://podcasts.apple.com/us/podcast/the-rich-roll-podcast/id582272991?i=1000609269157

What's for Dinner?

Carrot Ginger Soup

Ingredients:
1 tablespoon olive oil
1 yellow onion
Garlic (how many cloves make you happy?)
1-2 tablespoons fresh grated ginger
2 lbs carrots
4 cups veggie broth
1 tablespoon apple cider vinegar
Maple syrup to taste
Salt & Pepper to taste
Pumpkin seeds and goat cheese (optional)

Instructions: Sauté onions in olive oil until translucent. Add garlic and ginger, cook 1-2 minutes. Add chopped carrots, cook ten minutes. Add broth and vinegar, bring to boil, simmer for 20-30 minutes. Puree with immersion blender or by adding to a regular blender. Add salt, pepper, and maple syrup to taste. Top with pumpkin seeds and goat cheese.

Rosemary Biscuits

Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegan or regular butter
1 cup milk of choice
1 tablespoon chopped fresh rosemary

Directions: Heat oven to 425 degrees F. Mix together dry ingredients, cut in butter, add milk and form a stiff dough. Knead gently on floured surface. Roll dough and use a mason jar lid to create biscuit rounds. Bake on lined baking sheet for 10-15 minutes. Brush with melted butter. Enjoy!

Chocolate Avocado Pudding

Ingredients:
2 ripe avocados
1/3 cup cocoa powder
1/4 cup maple syrup
1/2 cup non-dairy milk
1 1/2 teaspoon maple syrup

Directions: Blend ingredients together in high speed blender or food processor. Chill, enjoy! 

Support the show

Samhain is upon us! The veil is thin and our ancestors are waiting to be invited to the table. In this episode, we'll talk about the history of this ancient festival and how to bring these sacred practices into our modern lives.  This episode may inspire you to carve a pumpkin (or creepy turnip!), host a dumb supper, and create an alter for your ancestors. Grab that pumpkin spice latte and let's talk Samhain!

What I'm Reading?

https://bookshop.org/shop/witchywomanwalking

Hester by Laurie Lico Anderson
The Illustrated History of Ghosts by Adam Allsuch Boardman

What's for Dinner?

Moroccan Red Lentil Soup
1 tablespoon olive oil
Onion, celery, carrot, garlic
Coriander, cumin, paprika, cinnamon turmeric (1 teaspoon each), red pepper flakes (1/2 teaspoon, add at the end of cooking process)
Salt and pepper to taste
Fresh cilantro and flat leaf parsley
2 cups red lentils
8 cups veggie broth
1 can diced tomatoes
Juice of one lemon

Sauté veggies, add spices (cook 2 minutes), add lentils broth, diced tomatoes. Bring to boil then simmer 20  minutes. Stir in lemon juice, fresh herbs, and red pepper flakes. Enjoy!

Harvest Scones
 
https://www.kingarthurbaking.com/recipes/harvest-pumpkin-scones-recipe

Resources:

https://www.nationalgeographic.co.uk/history-and-civilisation/2019/11/why-do-we-know-so-little-about-the-druids

https://www.britannica.com/topic/Druid

https://www.history.com/topics/holidays/samhain

https://www.smithsonianmag.com/history/halloween-owes-its-tricks-and-treats-celtic-new-years-eve-180960944/

https://medium.com/world-tree-heritage/pagan-celebrations-for-the-ancestors-beyond-samhain-6fef19f7d8d

Support the show

Am I a witch? This seemingly simple question is actually quite complicated for many of us to answer. How do you know if the label applies to you? And if it does apply to you, does it even matter? Do we claim it? Or keep it hidden? This episode explores how to go about defining this word for yourself through intentional silence and following your  inner knowing. We'll marvel at the explosion of fall color, while enjoying the leaf covered trails. We may even get lost in the woods for a moment while we ponder, "Am I a witch?"

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

Halloween Cupcake Murder by Carlene O'Connor
The Witch in Every Woman by Laurie Cabot

What's for Dinner?

Roasted Root Veggies

Brussels sprouts
Beets
Potatoes
Mushrooms
Onion
Garlic
Carrots
Parsnips
Sausage (sweet apple sausage works really well in this recipe)
Olive oil, salt & pepper

Directions: Preheat oven to 425 degrees. This is a very flexible recipe. The proportions are completely up to you. Grab a big bowl and chop up all your veggies. Drizzle olive oil and season with salt and pepper.  Spread onto one or two cookie sheets (depending on amount of veggies) then roast until potatoes are soft and Brussels sprouts are browned. Serve with a dollop of hummus and some crusty bread. Enjoy!

Leftover Roasted Veggies & Couscous w/ Goat Cheese

2 cups Israeli couscous  
Leftover roasted veggies
Crumbled goat cheese
Drizzle of olive oil

Directions: Cook couscous. Grab big bowl. Combine couscous, leftover veggies, drizzle of olive oil, and goat cheese. Serve!

Fall Spiced Hot Chocolate

2 cups milk of your choice
1/3 cup semi-sweet chocolate chips
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla 

or use whole spices
1 cinnamon stick
3 cloves
3 cardamom pods
1 vanilla bean (slit the vanilla bean down center, scrape out the seeds)

Directions: Combine milk, chocolate chips, and spices in a small saucepan. Heat on medium-low  until chocolate has melted and the milk comes to a simmer (do not bring to a boil!). If using whole spices, strain before serving. Top with whipped cream (vegan or dairy) and a dusting of cinnamon and cocoa powder! Say an intention, enjoy! 

Support the show

The October New Moon and solar eclipse is upon us! This is a time for turning inward and setting intentions for what you'd like to grow during the upcoming moon cycle. We'll talk about clearing the decks in order to create a more conducive space for the reflective work the new moon calls us to do. The autumn leaves are finally starting to change as we take this crisp morning walk through my favorite cemetery. Get ready for crunchy leaves, squawking crows, and fallen acorns under foot.  Take in the array of sounds as you envision all you hope to manifest during this cycle!

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

Before the Coffee Gets Cold by Toshikazu Kawaguchi
Magicka: Finding Spiritual Guidance Through Plants, Herbs, Crystals, And More
by Carlota Santos

What's for Dinner?

Pumpkin Curry

1 tablespoon olive oil
1 yellow onion
Chopped garlic (as much as you like)
1 inch fresh ginger
Red bell pepper
Cumin, paprika, tumeric, black pepper, curry powder or garam masala (to taste)
3-4 carrots
1-2 sweet potatoes
2 handfuls greens (spinach or kale work well!
I can diced tomatoes
1 can pumpkin puree
1 can chickpeas
1.5 cups vegetable broth
1 can coconut milk

Sauté veggies (everything except the greens) until they start to soften. Add spices, cook another 1-2 minutes. Add broth, diced tomatoes, pumpkin purée, chickpeas, and coconut milk. Simmer until veggies are fully softened. Add greens, simmer until wilted. Serve over basmati rice. Enjoy!

Apple Crumb Cake

https://practicallyhomemade.com/fall-desserts-apple-crumb-cake-recipe/#wprm-recipe-container-8264

Support the show

How do we honor our natural cycles when our culture constantly demands linear productivity? Is there a way to rest and restore amidst the busyness of modern-day life? How can ritual and practice keep us connected to our spiritual center?  This episode will explore how to find moments of connection and grounding and why it's critical to our mental, emotional, and spiritual well-being. This conversation will happen under a rapidly changing canopy of fall foliage. Even unseasonably warm temperatures and a near slip in the gravel do not take away from this magical ramble through the woods. Wander with me! 

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

The Enchanted Hacienda by J.C. Cervantes 

Witch BBC Radio
https://podcasts.apple.com/us/podcast/witch/id1689202300

What's for Dinner?

Lot o’ Greens Grain Bowl

Grain of choice
Sautéd greens of choice, peppers, mushrooms, garlic, any other veggies you like!
Marinated tofu
Peanut sauce (1/2 cup peanut butter, 1/4 cup coconut aminos, tablespoon garlic, 1/2 tablespoon ginger, teaspoon hot sauce, splash rice wine vinegar, warm water to thin if needed) 
Kimchi (optional)

Layer ingredients in bowl, eat up!

Comforting Chai

2 teaspoons black loose leaf tea 
2 cups water 
6 cardamom pods
1 cinnnamon stick
1 inch fresh ginger
3 cloves
4 black peppercorns 
1 cup milk of choice 
Sweetener to taste

Bring water and spices to boil, add tea, simmer for two minutes.  Add milk and sweetener. Sip with pleasure! 

Support the show

A human lifetime is full of change, from birth to death, our circumstances, relationships, and life stages are in a continuous process of evolution. When we resist change, we may inadvertently block the energetic flow of life. It’s natural to fear the unknown, our desire to keep things familiar is also justifiable, but we have to let go. Stagnation is not the key to a fully actualized life, transformation is required to learn and grow. When change is thrust upon you, allow yourself to feel all the emotions that come along with it. And then step bravely forward to greet the expansion that awaits you. As we walk through the rainy woods, notice the change that you’re resisting. It’s time to let life flow! 

What am I reading?

The Curious Kitten at the Chibineko Kitchen by Yuta Takahashi, translated by Cat Anderson

https://bookshop.org/a/111301/9780143138617

Witch: Unleashed. Untamed. Unapologetic by Lisa Lister

https://bookshop.org/a/111301/9781781807545

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

How It’s Done from K-Pop Demon Hunters Soundtrack 

What’s for dinner? 

Red Lentil Soup

Ingredients:

• 1 tbsp coconut oil, unrefined
• 1 yellow onion diced
• 2 stalks celery diced
• 8 garlic cloves minced
• 2 tsp ginger root finely minced
• 1 tbsp cumin ground
• 1 tsp turmeric ground
• 1 ½ cup fire-roasted tomatoes
• 4 cups vegetable stock
• 1 ½ cups red lentils uncooked
• 2 cups spinach roughly chopped
• 2 tbsp lemon juiced

Toppings

• ¼ cup cilantro
• ½ avocado diced
• 1 tsp red pepper flakes

Instructions

• Heat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.
  
  
• Add the garlic and ginger and sauté for 1 minute, stirring constantly.
  
  
• Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.
  
  
• Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft. 
  
  
• Stir in the spinach and lemon juice. Add salt and pepper. 
  
  
• Top with cilantro avocado and red pepper flakes for serving.
  
  

https://simplegreensmoothies.com/wprm_print/red-lentil-soup

Pumpkin Chia Seed Pudding

Ingredients:

• 1 cup milk of choice
• 1/2 cup pumpkin puree not pumpkin pie filling
• 1-2 tablespoons maple syrup or to taste
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt 
• 1/4 cup chia seeds

Instructions

• In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
  
  
• Add the chia seeds to the bowl and mix again to incorporate the seeds.
  
  
• Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.

Support the show

Finding magic in the mundane just might be the secret to a joyful life. In this episode, we'll talk about how an ordinary existence can be full of more intention, meaning and, yes, magic! If you're a fan of Trader Joe's, cinnamon brooms, and pumpkin spice lattes (a polarizing beverage, for sure!) then this episode is for you. Today's witchy walk will include rushing water, inviting puddles, and a fair amount of mud after three days of continuous rain. The autumn leaves are just starting to turn, the air is getting crisper, and witchy folks are here for all of it! Are you ready to walk? Let's stroll!

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

London Séance Society by Sarah Penner
Hagitude by Sharon Blackie
When Women Were Dragons  by Kelly Barnhill

What's for Dinner?

Mushroom & Wild Rice Soup

1-2 tablespoons olive oil
1  onion
4 carrots
3 stalks celery
16 oz mushrooms (whichever ones you like!)
Garlic (till you're happy!)
5 cups veggie broth
1 can full-fat coconut milk
1.5 cups uncooked wild rice
3 tablespoons all-purpose flour or corn starch
2 teaspoons Herbs de Provence
Salt & Pepper
2-3 handfuls greens (optional)

Directions: Sauté onions in olive oil till translucent, add the rest of the veggies and pinch of salt. Cook for 8-10 minutes, Add broth, coconut milk, rice, and herbs de Provence. Mix cornstarch or flour with a few tablespoons water, add to pot to thicken. Simmer over medium high heat for 35-40 minutes (covered) until the rice cooks. Stir frequently to avoid sticking. Uncover pot, cook for about 10 more minutes until the rice is soft and the broth thickens. Feel free to add fresh greens at the end if desired (spinach and kale work well).

Peanut Butter & Chickpea Chocolate Chip Cookies

https://www.theroastedroot.net/6-ingredient-peanut-butter-chickpea-cookies/

Support the show

Welcome to Witchy Woman Walking! I'm thrilled to have you here for this introductory episode. This podcast is like a moving meditation; I'm bringing you with me on my walks as I connect with nature and spirit. For me, autumn (fall) is the best time to connect with our witchy selves. And since Mabon is upon us, this conversation will be full of inspiration surrounding the autumn equinox. Join me for a ramble through the woods, an oracle card pull, book recommendations, and a Mabon-inspired  kitchen witch menu. Lace up your shoes and hop on a trail or simply grab a cup of tea and allow your mind to wander along with me. Enjoy!

What am I Reading?

https://bookshop.org/shop/witchywomanwalking

The London Séance Society by Sarah Penner
Hagitude by Sharon Blackie
The Kitchen Witch by Skye Alexander

What's for Dinner? *As an intuitive cook, my recipes are often open to interpretation. I may not give exact measurements or offer hard and fast rules. Let your kitchen-witchy spirit be your guide!

Mabon Vegetarian Pot Pie Filling *Make crusts from scratch or buy prepared crusts
1 tablespoon olive oil
2-3 cups root veggies (carrots, parsnips, sweet potatoes, red/white potatoes, turnips etc.)
1/2 white onion
Garlic (till your heart's content)
1/3 cup unsalted butter or Earth Balance
1/3 cup flour
1 2/3 cups veggie or chicken broth
1/3 cup coconut milk or dairy milk
1/2 cup frozen peas
Thyme and rosemary (till your heart's content)
Salt & pepper (till it tastes real good!)

Directions: (Preheat oven to 425 degrees. Prepare pie crusts, don't forget to grease the pie pan! Sauté veggies in olive oil until soft and onion is translucent. Mix broth and milk in a separate bowl, slowly whisk in flour. Add mixture to veggies slowly, stirring as you go. Add peas and herbs and S&P. Pour mixture into prepared pie crust, add top crust, cut slits into top, brush with milk. Bake for 30-40 minutes until golden brown.)

Autumn Equinox Baked Apple Crumble
Filling:
2-3 pounds apples (Honeycrisp is my fave)
Juice from 1 lemon
1/4-1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Crumble:
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons melted butter or Earth Balance

Directions: (Preheat oven to 375 degrees. Spray baking dish (I usually use a 9x12). Mix dry crumble toppings together, then add melted butter and combine. In another bowl mix peeled, cored, and sliced apples with other filling ingredients. Place filling mixture in prepared pan, spread crumble on top, bake for 35-45 minutes until golden brown and deliciously bubbly. Serve as-is or add ice cream or whipped cream, Yum!!!)

Support the show

Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else’s?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life.  

What am I reading?

A Season for That: Lost and Found in the Other Southern France by Steve Hoffman

https://bookshop.org/a/111301/9780593240304

The Drunken Botanist by Amy Stewart

https://bookshop.org/a/111301/9781616200466

https://bookshop.org/shop/witchywomanwalking

What an I playing on repeat?

You Are The Best Thing by Ray LaMontagna

What’s for dinner?

Mediterranean Cod

Ingredients:

For the Cod:

• 4 fresh or frozen cod fillets thawed if frozen
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Mediterranean Topping:

• 1 cup cherry tomatoes halved
• ½ cup Kalamata olives sliced
• ½ small red onion thinly sliced
• 2 tablespoons capers
• ¼ cup fresh parsley or basil chopped

Instructions:

Step 1: Preheat & Prep

• Preheat your oven to 400°F (200°C).
• Pat the cod fillets dry with paper towels to remove excess moisture.

Step 2: Season the Cod

• Place the cod fillets in a baking dish.
• Drizzle with olive oil and lemon juice.
• Sprinkle with garlic, paprika, oregano, salt, and pepper.

Step 3: Add the Mediterranean Toppings

• Scatter cherry tomatoes, olives, red onion, and capers over the cod.
• Drizzle with a little extra olive oil for extra richness.

Step 4: Bake to Perfection

• Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
• Remove from the oven and sprinkle with fresh parsley or basil.

Step 5: Serve & Enjoy

• Serve hot with quinoa, rice, couscous, or crusty bread.
• Drizzle extra lemon juice for a fresh, zesty touch.

Lemon Sorbet

Ingredients: 

• 1 cup fresh lemon juice (about 4-6 lemons)
• 1 cup granulated sugar
• 2 cups water
• Mint leaves for garnish

Instructions:

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

Once the syrup is cool, add the fresh lemon juice. Stir to combine.

Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.

For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.

Scoop the sorbet into bowls or hollowed-out lemon halves.

Support the show

Have you ever gotten the Sunday Scaries? It’s an unmistakable feeling of nervousness and dread that arises the night before going to work or school on Monday morning. You may have had it as a kid, or perhaps it started when you entered the career world. Sometimes we really struggle to leave work at work, allowing our professional anxieties to permeate all of our non-working hours. Needless to say, this is not a sustainable way to live our lives given the amount of time work already requires. But how do you break the cycle when work anxiety takes hold? As we walk through the forest, learn some new tips and rituals to bring a greater sense of ease and calm to your job and your life. 

What am I reading?

Green Teeth by Molly O’Neill

https://bookshop.org/a/111301/9780316584241

Cottage Witch’s Guide to Magic by Suzanne Lemmon

https://bookshop.org/a/111301/9781645679615

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Break Stuff by Limp Bizkit

What’s for dinner? 

Israeli Couscous Roasted Broccoli Salad 

Ingredients: 

2 cups Israeli couscous

2 heads broccoli (chopped)

Sun-dried tomatoes in olive oil

Olives (chopped)

Garlic (as much as you like)

Red peppers (diced) 

1 can chickpeas or white beans 

Chopped herbs (parsley or basil work well)

Juice of one lemon 

Crumbled feta 

Olive oil

Salt and pepper

Red pepper flakes

Instructions: Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Wash and chop broccoli into small florets, spread on cookie sheet, drizzle with olive oil, season with salt, pepper, and red pepper flakes. Roast until slightly browned. Cook couscous according to instructions. Chop red peppers, olives, garlic, and sun-dried tomatoes, add to a big bowl. Then add beans, couscous and broccoli to the bowl. Finish with freshly squeezed lemon juice, fresh herbs, feta, and salt and pepper.  Mix thoroughly. Enjoy! 

Cardamom Rose Iced Latte

Ingredients:

Seeds from 10 cardamom pods (about 1 ¼ tsp), lightly crushed

2 tablespoons dried rose petals

1 ½ cups half and half or milk of choice 

¼ cup organic cane sugar

Pot of freshly brewed coffee 

Ice cubes

Instructions:

Combine and heat the lightly crushed seeds from cardamom pods, dried rose petals, half & half or milk, and cane sugar over medium and bring to a simmer, stirring occasionally to dissolve sugar. Once simmering, remove from heat and cover.

Steep 15 minutes to overnight, tasting occasionally. (If steeping overnight, refrigerate.)

When the strength you desire is reached, strain through a fine mesh sieve.

Brew coffee according to your preferences. 

Serve over ice with 1-2 ounces of cardamom rose creamer (or to your taste) to every ten ounces of coffee. Enjoy!

Support the show

The first harvest festival is upon us! Lammas, also known as Lughnasadh, is a time when the high energy of summer begins to slow. It’s a moment to pause and asks ourselves, what have I grown? What do I wish to carry forward? And what will I choose to leave behind? Whether you’re harvesting a literal or metaphorical garden, Lammas offers us the opportunity to intentionally prepare for the season to come. As we walk through the forest, consider the fruits of your recent labor and offer gratitude for the bounty in your life.

What am I reading?

The Secret of the Three Fates by Jess Armstrong 

https://bookshop.org/a/111301/9781250909886

The Witch’s Home by Patti Wigington 

https://bookshop.org/a/111301/9780738778358

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Rump Shaker by Wreckx-N-Effect

What’s for dinner?

Grilled Summer Veggies w/ Spicy Yogurt Dressing 

Ingredients;

Olive oil

Summer Squash 

Onions

Cherry tomatoes

Peppers

Garlic cloves (whole)

Rice (white or brown)

Plain Greek yogurt or sour cream

Hot sauce

Salt and pepper 

Instructions: 

Cook rice according to instructions. Wash and chop squash, onions, and peppers, add to a big bowl. Add peeled garlic cloves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper. Grill until slightly charred. Mix 1 cup yogurt or sour cream with a few hits of hot sauce. Mix thoroughly. Top rice with grilled veggies and spicy yogurt. Enjoy! 

Zucchini Bread 

Ingredients:

• ⅓ cup melted coconut oil or extra-virgin olive oil or canola oil 
• ½ cup honey or maple syrup
• 2 eggs
• ½ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon + more to swirl on top
• 2 teaspoons vanilla extract
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
• 1 ¾ cups white whole wheat flour or regular whole wheat flour

Instructions:

1. Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
2. In a large mixing bowl, combine the melted coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined.
4. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Slice and enjoy!

Lughnasadh or Lammas￨Harvest Celebration

https://www.buzzsprout.com/2251895/episodes/15554103

https://www.thenotsoinnocentsabroad.com/blog/how-to-celebrate-lammas-and-lughnasadh-first-harvest-traditions-ritual-and-sun-magic

Support the show

Everything in life carries energy, as humans, we each have a unique vibration that makes us who we are. Some people have naturally high energy, some vibe lower, but we’re all prone to energy dips from time to time. While these fluctuations are perfectly normally, we occasionally need help pulling ourselves out of an energetic slump. As we wander through the woods, take note of your energy in this moment. If your vibration feels lower than you’d like, consider how your practice might support your overall state of being. 

What am I reading?

The Witch’s Guide to Magical Innkeeping

By Sangu Mandanna 

https://bookshop.org/a/111301/9780593439371

The Greek Diet: Look and Feel like a Greek God or Goddess and Lose up to Ten Pounds in Two Weeks by Maria Loi and Sarah Toland

https://bookshop.org/a/111301/9780062334442

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat? 

I Just Want You by Ozzy Osbourne 

What’s for dinner? 

Hummus Bowl

Hummus:

• 1 16oz can of chickpeas, drained and rinsed
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra light olive oil
• 1/4 cup tahini
• 1/2 teaspoon salt, more to taste
• 2–3 tablespoons water, more as-needed

Bowl ingredients: 

• 2 cups cooked farro
• 1 cup crumbled feta, regular or vegan
• 1 cup olives
• 1 1/2 English cucumber, sliced
• 1 cup cherry tomatoes, halvedl
• 1/2 cup red bell pepper, diced
• Grilled chicken (optional)
• Pickled onions
• Pita or naan

Instructions:

1. Combine chickpeas, lemon juice, garlic, olive oil, tahini, salt and water in a blender or food processor.  Blend until smooth.
2. Add additional water to thin (1 tablespoon at a time) and blend until you have reached your desired consistency. Taste and add any additional salt, as needed.

Assemble the Bowl:

1. Divide hummus between bowls. 
2. Add remaining ingredients around the bowl. 
3. Garnish with quick pickled onions and serve with pita or naan

Chocolate Covered Date Caramels 

Ingredients:

For the date caramel:

• 1 cup packed medjool dates, pitted
• 2 tablespoons creamy almond butter, or any nut/seed butter
• 1 tablespoon coconut oil, melted

For the chocolate coating:

• 1 cup chocolate chips, or an 8-ounce chocolate bar
• 2 teaspoons coconut oil, melted

https://samdoesherbest.com/4-ingredient-date-caramels/#wprm-recipe-container-7018

Support the show

What would life look like if we lived a divine version of ourselves? Imagine existing in the world with a deep sense of power, groundedness, confidence, trust, purpose, and love. If this vision of yourself presented to you through prayer, mediation or a dream, what would they look like? Feel like? How would they show up? As we wander through the hot & humid forest, we’ll explore ways to find this divine version of you. The real you. 

What am I reading?

The Witches of El Paso  by Luis Jaramillo

https://bookshop.org/a/111301/9781668033210

Sparked: Discover Your Unique Imprint for Work That Makes You Come Alive by Jonathan Fields

https://sparketype.com/

https://bookshop.org/a/111301/9781400225460

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Friday I’m in Love by the Cure 

What’s for dinner? 

Eggplant Parmesan Sandwiches 

Ingredients:

1-2 eggplants 

2 eggs

1 tablespoon all-purpose flour

Panko breadcrumbs 

Fresh mozzarella

Marinara sauce

Fresh basil

Garlic powder

Onion powder

Italian seasoning

Salt & pepper 

Crusty bread (baguette, Ciabatta, or sub rolls work nicely) 

Instructions: 

Preheat oven to 425 degrees. Line 2 cookie sheets with parchment paper. Wash and slice eggplant (into discs). Whisk 2 eggs, flour, and salt and pepper in a shallow bowl. Place breadcrumbs and seasoning in another shallow bowl. Dip eggplant slices in egg mixture, then breadcrumb mixture, place eggplant slices on cookie sheet. Bake until golden brown, approximately 10 minutes on each side. Slice bread down the middle, spread one side of bread with marinara sauce, chopped basil, and fresh mozzarella. Add baked eggplant slices to bread, season with salt and pepper. Put back into the oven until the cheese is melted and golden brown. Enjoy! 

Strawberry Greek Yogurt Ice Cream Sandwiches

Ingredients:

• 2 cups 2% or full fat Plain Greek Yogurt
• 1 cup strawberries diced into small pieces
• 1/2 tsp vanilla extract
• 3 tablespoons maple syrup
• 8 graham crackers

Instructions:

• Line a casserole or baking dish with parchment paper.
• In medium bowl, add yogurt, strawberries, vanilla extract and maple syrup. Mix well.
• Place half the graham crackers on the bottom of lined dish. Spread yogurt mixture evenly over graham crackers and top with remaining graham crackers.
• Freeze for 4 to 6 hours. Remove from freezer and cut into squares.
• Let sit for a few minutes in room temperature to slightly soften before serving.

Support the show

What does it mean to be human? During a time of such turmoil, it’s disheartening and maddening to see injustice all around. How do we center the principles of staying human during a time so full of inhumanity? Presence may just be the key to staying awake and compassionate during this moment. When we remove the unnecessary distractions of modern life, we open the door to a more intentional and dignified way of existing. From this place, we can remember how to stay human… together. 

 What am I reading?

Rewitched by Lucy Jane Wood

https://bookshop.org/a/111301/9780593820070

You Need a Budget by Jesse Mecham 

https://bookshop.org/a/111301/9780062567581

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

American Idiot by Greenday

 What’s for dinner?

Summer Garden Pasta by Ina Garten 

Ingredients:

• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound dried angel hair pasta
• 1½ cups freshly grated Parmesan cheese, plus extra for serving

Instructions: 

Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.

https://barefootcontessa.com/recipes/summer-garden-pasta

Frozen Chocolate Covered Bananas

Ingredients:

• 4 bananas
• 12 ounces chocolate chips
• 2 Tablespoons coconut oil
• 1/4 cup shredded coconut or sprinkles
• 1/4 cup chopped nuts 

Instructions:

• Remove the peel from the bananas and cut them in half. Push a popsicle stick into the cut end of each banana. Place bananas on a baking sheet covered in parchment paper, then freeze for three hours.
  
  
• When the bananas are done freezing, add the chocolate and coconut oil to a microwave safe cup or bowl. 
  
  
• Melt the chocolate on half power on your microwave for 2-3 minutes. Stir about every 30-60 seconds until fully melted. 
  
  
• Pour melted chocolate into a tall glass, like a mason jar.
  
  
• Dip the bannanas one at a time into the melted chocolate, then remove and immediately sprinkle with nuts and/or coconut or sprinkles. 
  
  
• Place on parchment paper to cool then serve. Enjoy!

Support the show

We all have a favorite season. Whether you are head over heels for autumn, wistful over winter, salivating over spring, or in a steamy romance with summer, we can usually find something to appreciate with each turn of the wheel. As the summer days continue to heat up, let’s lean into the magic of the warmth and light. Even if the heat is not your preference, you can still embrace the many gifts that summer has to offer… swims in the sea, early morning walks, late night campfires, and delicious ice cream cones are just the beginning! And if this is the time of year you yearn for, let’s be sure to make the most of each hot, sunny moment! 

What am I reading?

Secrets of a Scottish Isle by Erica Ruth Neubauer

https://bookshop.org/a/111301/9781496741189

A Grain, a Green, and a Bean by Gena Hamshaw

https://bookshop.org/a/111301/9781984863201

https://bookshop.org/shop/witchywomanwalking

What am I playing on repeat? 

Right Round by Flo Rida and Kesha 

What’s for dinner? 

Antipasto Pita

Ingredients:

• 1 can cannellini beans 
• 1 can artichoke hearts, drained
• Sun-dried or fresh tomatoes 
• Roasted red pepper, fresh or jarred
• Fresh greens of your choosing 
• Balsamic or red-wine vinegar
• Olive oil
• Salt and pepper
• Pita pockets 

Instructions: 

Slice pitas, stuff with beans and veggies, drizzle with olive oil and vinegar. Season with salt and pepper. Enjoy! 

Black Bean Brownies

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons coconut oil or any neutral oil
• ½ cup maple syrup or agave syrup
• ⅓ cup cocoa powder
• ½ cup rolled oats or oat flour
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips

Instructions:

Start by draining and rinsing a can of black beans thoroughly. Pat the beans dry with a paper towel to remove excess moisture.

Place the black beans in a food processor or blender along with the coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth.

Add the cocoa powder, rolled oats, baking powder, and salt to the blender. Blend again until all the ingredients are well combined. The batter should be thick and smooth. If it’s too thick, add a tablespoon of water to help it blend. 

Once the batter is well-blended, stir in the  chocolate chips.

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with coconut oil to prevent sticking. Spread the brownie batter evenly in the pan.

Place the pan in the preheated oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center. Avoid overbaking. 

Allow the brownies to cool completely in the pan before cutting. Enjoy! 

Support the show

There’s a a lot to be enraged about right now. People in power are making dangerous and hateful decisions. The planet is getting hotter and it can feel really hard to stay hopeful. And yet, we must. We must remain hopeful through choosing joy, simple, pure moments of unadulterated goodness. Joy is not the same thing as happiness. Happiness is often dependent on external circumstances, so it’s more fleeting in nature. Joy, on the other hand, is deeper and more enduring. Even when life feels heavy, we can find joy in a sunset, a shared moment of laughter, a hot (or cold) cup of coffee, a cuddle with a furry friend, a dance in the rain… Joy is not a privilege, it’s a necessity if we want to keep showing up. It’s the salve we need to keep going. As we walk through the sticky heat, consider how you’ll invite joy into your life today. 

What am I reading?

The Woodsmoke Women’s Book of Spells by Rachel Greenlaw 

https://bookshop.org/a/111301/9780063378254

A Spell in the Wild by Alice Tarbuck

https://bookshop.org/a/111301/9781529380866

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

I Got You by Split Enz

What’s for dinner?

Spinach Strawberry Salad 

Ingredients:

Balsamic Dressing

• 1 cup balsamic vinegar
• ¼ cup honey

Spinach Strawberry Salad

• Several cups fresh baby spinach 
• 2-3 cups strawberries 
• 1 cup blueberries
• 1 diced avocado
• ⅓ cup crumbled feta or goat cheese 
• 1 cup pecans or walnuts 
• Grilled chicken or salmon (optional)

Instructions:

Dressing:

• In a small saucepan, heat balsamic vinegar and honey over medium heat. 
  
  
• Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces (about 10 or so minutes).
  
  
• Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off. 
  
  
• In a large bowl, combine all of the salad ingredients. Toss to combine. Drizzle with balsamic glaze. Enjoy!
  
  

Strawberry Shortcake Ice Cream Bars

Ice Cream Bars

• 1 14 oz can full fat coconut milk or coconut cream
• 2 tsp vanilla extract
• ¼ cup pure maple syrup
• 5 large strawberries 
• Pinch sea salt 

Coating:

• ⅓ cup shortbread cookies
• 1/2 cup freeze-dried strawberries 
• 1 tablespoon butter 

Instructions:

Ice Cream

• In a blender, add coconut milk, strawberries, maple syrup, vanilla, and salt. Blend on medium until smooth. . Pour into mold and freeze for 6-8 hours. 
  
  
• Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate. Let bars thaw for 2-3 minutes, so the crumbs will stick.
• 
  
• In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs. Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs. 
  
  
• Add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder. Pour into vanilla crumbs and mix together. 
• 
  
• Place thawed bar into the crumbs. Using a spoon or hands, cover with crumbs, pressing gently all around. Return to freezer for 15 minutes. Enjoy!

Support the show

As the energy of Samhain builds, nature provides a beautiful illustration of transformation in action. What begins with a riotous display of color, quickly turns into a demonstration of letting go. Life and growth and death and decay live side by side. We are born for change, yet we resist the transformation. What old stories are you playing on repeat? What messages do you believe that no longer serve you and your expansion? Samhain is a time to bravely look at these stories and transform them into something new. It is possible to rewire beliefs, but we much choose to make this part of our practice again and again. As the rain pitter patters overhead, consider the internal story that you need to rewrite this season. 

What am I reading?

The Women of Wild Hill by Kirsten Miller 

https://bookshop.org/a/111301/9780063282858

The Moon Apothecary: Rituals and Recipes for the Lunar Phases  by Lorriane Anderson

https://bookshop.org/a/111301/9781925946802

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

High Priestess by Qveen Herby 

What’s for dinner?

Autumn Grain Bowls 

• 2 cups cooked wild rice (see Recipe Notes)
• 2 cups cooked quinoa (see Recipe Notes)
• 1-2 cups shredded Rotisserie chicken
• 1 large sweet potato, diced into ½-inch cubes
• 1 tablespoon olive o2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 bunch kale, destemmed and finely chopped
• 1 large apple, diced into ½-inch cubes
• 1 small red onion, finely diced
• ½ cup chopped walnuts or pecans
• ½ cup shredded smoked gouda or sharp white cheddar

for the Cinnamon Maple Balsamic Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup good aged balsamic vinegar
• 1 ½ tablespoons pure maple syrup
• 1 clove garlic
• heaping ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• heaping ½ teaspoon finely chopped fresh rosemary
• heaping ½ teaspoon finely chopped fresh thyme

https://playswellwithbutter.com/autumn-grain-bowls/print/12654/

Cookie Butter Chai Tea Latte

Ingredients:

• 2 chai tea bags
• 1 cup boiling water
• ice for serving
• Milk of choice 

Brown Sugar Syrup:

• 4 tbsp lightly packed brown sugar
• 1/2 tsp ground cinnamon
• 6 tbsp water
• 1 tsp vanilla extract

Instructions:

• In a mason jar or mug, add the tea bags and water and let steep about 10 minutes.
• In a small frying pan or pot on the stove, add the syrup ingredients and heat on medium-high, whisking to combine. Once it starts simmering, lower the heat to medium-low and simmer about 3-5 minutes, stirring frequently, until sugar has completely dissolved and syrup has thickened just slightly. Remove from the heat and set aside.
• To the hot tea, add 2 tbsp of brown sugar syrup and stir until combined.
• Fill your serving glasses 3/4 full with ice. Divide the chai tea mixture between the glasses, then top with milk. Enjoy!

Support the show

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/111301/9781668004418

Close Knit by Jenny Colgan 

https://bookshop.org/a/111301/9780063260566

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Groove is the Heart by Deee-Lite

What’s for dinner?

Protein-packed Cole Slaw

Ingredients for salad:

I head green cabbage (chopped) 

1 cup chopped carrots

2 cups grape tomatoes

1 diced avocado 

2 cups cooked quinoa

Chopped scallions

Chopped parsley 

Chopped bacon 

For dressing:

1 block tofu

1/4 cup Mayo

2 lemons (juiced)

2 tablespoons mustard

1/2 cup bread & butter pickles

1/4 cup pickle juice

1 tablespoon diced garlic

1/4 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 Bars

Ingredients:

• 4 cups unsweetened shredded coconut
• 1/2 cup coconut oil melted
• 3/4 cup maple syrup
• 1 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 Woods

https://bookshop.org/a/111301/9780008713225

A Well-Trained Wife by Tia Levings

https://bookshop.org/a/111301/9781250288288

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Time of Your Life by Greenday

What’s for dinner? 

Blueberry Balsamic Grilled Cheese

Ingredients:

• 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 arugula
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons brown sugar
• Fresh 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/#recipe

Blueberry Mojito Mocktail

Ingredients:

• 8 large mint leaves
• 1 oz blueberry simple syrup
• 1 oz lime juice, freshly squeezed
• 4 oz seltzer 

Instructions:

1. In a glass, mix mint leaves, blueberry simple syrup and lime juice together. Press the leaves gently to release the mint flavor.
2. 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 Joshi

https://bookshop.org/a/111301/9780778368533

Mind Your Body by Nicole Sachs

https://bookshop.org/a/111301/9780593716939

Cure for Chronic Pain Podcast

https://podcasts.apple.com/us/podcast/the-cure-for-chronic-pain-with-nicole-sachs-lcsw/id1439580309

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Jerk it Out by Caesars

What’s for dinner? 

Sweet Potato & Sausage Hash w/ Eggs

Ingredients:

• 3 Tbsp olive oil 
• 2 sweet potatoes chopped
• 1 onion diced
• 1 bell pepper red, orange, yellow, chopped
• 1/2 lb sausage
• 1/4-1/2 tsp paprika or smoked paprika
• Sea salt and black pepper
• Pinch red pepper flakes
• 4 eggs
• Thinly sliced scallions
• Serve 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 Peaches

Ingredients: 

• 4 large ripe peaches
• 3 tablespoons butter
• 3 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of cloves
• Pinch of salt
• Vanilla ice cream for serving

Instructions

• Preheat 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/111301/9781250835451

The Story of Witches by Willow Winsham

https://bookshop.org/a/111301/9781849949064

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

The Cave by Mumford & Sons 

What’s for dinner? 

Asparagus & Bacon Penne

Ingredients:

1 lb penne pasta

1 lb asparagus

1 bag frozen broccoli

1 onion

4 tablespoons sun dried-tomatoes in olive oil

1 package bacon (your choice) 

Parmesan cheese

Salt and pepper

Drizzle 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 

Ingredients

• 1 packet of Earl Grey tea
• 1 oz Boiling Water
• 1 oz Fresh Lemon Juice
• 1 teaspoon Honey (adjust to taste)
• 5 oz Sparkling water
• Sliced lemons for garnish
• Ice cubes

Instructions:

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 Rasche

https://bookshop.org/a/111301/9780778310457

Dying to be Me by Anita Moorjani

https://bookshop.org/a/111301/9781401960964

https://bookshop.org/shop/witchywomanwalking

What am I playing on repeat?

Time after time by Cyndi Lauper

What’s for dinner? 

Vegan Chicken Salad

Ingredients:

• 2 cans (15 oz) chickpeas drained and rinsed 
• 1 cup celery, diced
• 1/2 cup organic dried cranberries or cherries
• 1/2 cup walnuts or pecans, roughly chopped
• 1/2 cup scallions
• salt & pepper, to taste

Dressing:

• 6 tablespoons tahini or vegan Mayo 
• 4 tablespoons apple cider vinegar
• 2 tablespoons water (as needed if using tahini)
• 1 tablespoon pure maple syrup

• leafy lettuce of choice
• bread of choice

Instructions:

• 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 Parfait

Ingredients:

Crust

• 1 box graham crackers

Cheesecake filling

• 1 1/2 cups unsweetened vanilla coconut or greek yogurt
• 3 tbsp nut butter
• 3-4 tbsp maple syrup
• 1 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• good pinch of sea salt *important
• 8-10 fresh strawberries diced into small cubes

Topping

• 1/4 cup strawberry jam
• Coconut whip or dairy whipped cream
• extra graham cracker crumbles for topping

Instructions: 

• 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/111301/9781640096622

Walking: One Step at a Time by Erling Kagge 

undefined/a/111301/9780525564492

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Like My Father by Jax 

What’s for dinner?

Veggie Black Bean Burrito Bowl

Ingredients:

• 1 cup cooked rice or quinoa or cauliflower rice 
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• ½ cup salsa or chopped tomatoes w/ vinegar and cilantro 
• 1 avocado, sliced or prepared guacamole 
• Handful of lettuce, shredded
• Juice of 1 lime
• 1 tsp cumin
• Salt and pepper to taste
• Additional dressing if desired 

INSTRUCTIONS

1. In a large bowl, combine the cooked rice, drained and rinsed black beans, corn kernels, and salsa.
2. Add the cumin, salt, and pepper, and toss to combine.
3. Divide the mixture evenly among serving bowls.
4. Top each bowl with avocado slices and shredded lettuce.
5. Drizzle with fresh lime juice before serving.
6. 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 Myself

One Woman's Pursuit of Pleasure in Paris by Glynis MacNicol

https://bookshop.org/a/111301/9780593655757

Root and Ritual: Timeless Ways to Connect to Land, Lineage, Community, and the Self by Becca Piastrelli

https://bookshop.org/a/111301/9781683647720

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Royal Oil by the Mighty Mighty Bosstones 

What’s for dinner?

Sausage, Potato, & Asparagus Casserole

Ingredients:

• 1 lb sausage of your choice, sliced
• 4 medium potatoes, peeled and cut into bite-size pieces
• 1 cup asparagus, ends removed and cut into 1-inch sections
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons sun-dried tomatoes
• 1 cup cheddar cheese, shredded
• 1 cup chicken or vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and Pepper, to season
• Top 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 Cream

Ingredients:

• 4 sm avocados or 2 lg avocados
• 1/2 cup maple syrup
• 1 can full fat coconut milk
• 1/2 teaspoon mint extract
• 1/2 cup chocolate chips 

Instructions:

1. In a blender combine all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips. 
   
   
2. 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 Loigman

https://bookshop.org/a/111301/9781250278104

Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmann

https://bookshop.org/a/111301/9780063353336

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

In the Mirror by The Interrupters 

What’s for dinner? 

Roasted Brussels Sprout, Beet, and Salmon Salad 

Ingredients:

• 3 large beets
• Extra virgin olive oil
• 24 ounces fresh Brussels sprouts
• 2 salmon filets 
• 1 1/2 cups cooked quinoa
• ⅓ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon maple syrup 
• 2-3 ounces goat cheese
• Salt 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 Bread

Ingredients

• 1 ¾ whole wheat flour + 1 teaspoon to coat the berries
• 1/2 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain Greek yogurt
• ½ cup maple syrup
• ⅓ cup coconut oil melted
• 2 eggs at room temperature
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

• Preheat 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 Kenney

https://bookshop.org/a/111301/9798989923014

Too Much: A Guide to Breaking the Cycle of High-Functioning Codependency by Terri Cole

https://bookshop.org/a/111301/9781649631862

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Flathead by the Fratellis 

What’s for dinner?

All the Greens Salad

Ingredients:

Iceberg lettuce

1 cucumber 

Fresh dill

Fresh parsley

Fresh basil

Dressing:

1 cup fresh spinach 

1/2 avocado 

2-3 tablespoons olive oil

1/2 cup apple cider vinegar

1/3 cup bread and butter pickles with juice

Garlic (as much as you like)

Salt and pepper

Instructions: 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 Cookies

Ingredients

• 1 cup cottage cheese (blended until smooth)
• 1/4 cup honey or maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 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/a111301/9780778368526

Mind Magic: The Neuroscience of Manifestation and How It Changes Everything by James R. Doty

https://bookshop.org/a/111301/9780593541142

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Undressed by sombr 

What’s for dinner?

Creamy Tomato Tofu Pasta 

Ingredients:

1 block tofu 

1 can diced tomatoes 

Diced garlic

2 onions

1 red pepper

3 tablespoons sun-dried tomatoes in olive oil 

2-3 tablespoons miso

1/4 cup tomato paste 

Fresh chopped basil

Fresh chopped parsley 

1/2 cup half & half or milk of choice (more if needed) 

Red pepper flakes

1/2 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 Bark

Ingredients:

• 2 cups plain nonfat Greek yogurt
• 2 ripe, fresh avocados, halved, pitted, peeled & mashed (Plus more avocado for serving, if desired)
• 2 Tbsp. honey
• Juice of 2 limes
• 1/2 cup fresh strawberry slices
• 1/2 cup fresh blueberries

Instructions:

1. Prepare a baking sheet by lining it with parchment paper. Set aside.
2. In a high-speed blender combine the yogurt, mashed avocados, honey and lime juice. Blend until combined and smooth.
3. Spread the yogurt-avocado mixture onto the prepared baking sheet using an offset spatula into an even layer.
4. Sprinkle the yogurt mixture evenly with strawberry slices and blueberries.
5. Freeze the yogurt bark for at least 4 hours, or overnight.
6. Remove the yogurt bark from the freezer and break it into large chunks. Serve immediately.

https://pin.it/1qXq1Murn

Support the show

Who do you belong to? The answer to this question deeply impacts the way you show up in the world. Are you living a life that’s authentic to you or are you contorting yourself to fit the shape of someone else’s vision? To be fully sovereign means to belong to oneself. In order to live from this place we must be willing to look at the “whole” of ourselves; the light and the shadow. When we bravely look at the things we’d prefer not to see, we start the journey toward spiritual integration. As we walk through the autumn forest, ask yourself, “Am I ready to become a sovereign witch?” 

What am I reading?

The Enchanted Greenhouse by Sarah Beth Durst 

https://bookshop.org/a/111301/9781250333988

The Anatomy of a Witch by Laura Tempest Zakroff 

https://bookshop.org/a/111301/9780738764344

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Hey Suburbia by Screeching Weasel 

What’s for dinner?

Lasagna (Your Way)

Ingredients:

No boil lasagna noodles

Ground “beef” 

1 tablespoon olive oil

1 jar Marinara sauce 

Two cups spinach

8 ounces ricotta 

1 egg

Mozzarella cheese

Parmesan cheese

Herbs de Provence 

Garlic powder 

Salt and pepper 

Fresh herbs for garnishing top 

Instructions: Preheat oven to 400 degrees. Brown “meat” in olive oil. Season with herbs to Provence, garlic powder, salt and pepper, set aside. Mix ricotta and egg in a separate bowl, season with herbs, salt and pepper. Chop fresh spinach, mix into ricotta mixture. In 9x13 baking dish, spread layer of marinara sauce. Layer with lasagna noodles, overlapping slightly. Spread “meat” over noodles, add layer of sauce. Add another layer of noodles, top with ricotta mixture, mozzarella, and Parmesan. Add another layer of noodles, top with marinara, and a final layer of cheese. Season with dried herbs and garlic powder. Sprinkle fresh herbs on top. Bake for 30-40 minutes, covered with foil. Remove foil, bake until top is golden brown. Enjoy! 

One Bowl Cinnamon Tea Cake

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup vegetable oil
• 1 cup milk or plant-based milk
• 2 large eggs or flax eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan. 
2. In a large bowl, mix the flour, sugar, baking powder, cinnamon, and salt. 
3. Add oil, milk, eggs, and vanilla to the dry ingredients. Stir until smooth. The should be free of lumps.
4. Pour the batter into the prepared pan and smooth the top with a spatula. 
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end of the baking time to prevent overcooking.
6. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
7. Slice and enjoy! 

https://herrecipebox.com/one-bowl-cinnamon-tea-cake-recipe/print/2798/

Support 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/witchywomanwalking

Wedding People 

https://bookshop.org/a/111301/9781250899576

Gentle: Rest More, Stress Less, and Live the Life You Actually Want

https://bookshop.org/a/111301/9781538765210

What’s playing on repeat?

When Love Comes to Town by U2 & B.B. King

What’s for dinner?

Salmon Salad w/ Greek Yogurt & Avocado

• 1 can wild-caught salmon
• 1/2 a medium-sized avocado 
• 1/4 cup plain Greek yogurt
• 1/4 cup diced red onion
• 1/4 cup fresh dill, chopped
• 1/2 tsp garlic powder
• 1/2 a lemon, juice only
• 1 tablespoon capers
• Salt + pepper, to taste

• Add 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 Bars

For the blueberry chia jam:

• 2 cups blueberries, fresh or frozen
• 2 Tbsp maple syrup
• 2 Tbsp chia seeds 

For the bars:

• 2 cups rolled oats 
• 1 tsp baking powder
• 2 medium-size ripe bananas, mashed (about 1 cup)
• 1/4 cup maple syrup
• 1 tsp vanilla extract

https://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?

https://bookshop.org/shop/witchywomanwalking

The Lanterns of Lost Memories by Sanaka Hiigari

The 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 Weezer

What’s for dinner? 

Southwest Black bean and Sweet Potato Bowl 

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 tsp olive oil for roasting
• Salt and pepper to taste

Dressing Ingredients

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp chili powder
• 1 tsp maple syrup (optional for sweetness)
• Salt and pepper to taste

Instructions: 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 Dough

Ingredients:

• 1/2 cup Greek yogurt
• 1 tablespoon whey protein powder (vanilla, cookie dough, or unflavored)
• 1-2 tablespoons peanut butter (creamy)
• Sweetener of choice, to taste
• 1 teaspoon chocolate chips

Instructions:

• 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-e547c94ccc8a

https://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?

https://bookshop.org/shop/witchywomanwalking

The Peculiar Garden of Harriet Hunt: A Novel by Chelsea Iversen

The 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 Cornershop

What’s for dinner?

Butter bean Salad

Ingredients:

2 cans butter beans 

2 diced avocados

2 cups halved grape tomatoes

Diced fresh mozzarella

Diced bell pepper 

Drizzle olive oil

Drizzle balsamic vinegar or glaze 

Salt and pepper 

Fresh basil 

*Optional additions: chicken, cucumbers

Instructions: 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 fresh

strawberries and blueberries

1 cup heavy whipping cream

3 tablespoons maple syrup

½ teaspoon vanilla extract

⅛ teaspoon salt

Instructions:

• 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?

https://bookshop.org/shop/witchywomanwalking

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 Salad

Ingredients: 

• ½ cup uncooked couscous (not pearl couscous)
• ½ cup water or chicken broth
• 3 cups frozen peas
• 1 can chickpeas (rinsed and drained)
• ½ cup chopped parsley
• ½ cup crumbled feta cheese

Basil Vinaigrette:

• 1 cup packed basil leaves
• ½ cup olive oil
• 2 teaspoons minced garlic
• 1 tablespoon honey
• 3 tablespoons apple cider vinegar
• 1 pinch red pepper flakes
• Salt and pepper

Instructions: 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 Granola

Ingredients: 

• 4 1/2 cups rolled oats
• 1 cup honey
• 3/4 cup tahini 
• shredded coconut
• ½ tsp ground cinnamon
• ¼ tsp salt

Add-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?

https://bookshop.org/shop/witchywomanwalking

The Witchy Homestead by Nikki Van de Car

Eve: How the Female Body Drove 200 Million Years of Human Evolution by Cat Bohannon

What’s playing on repeat?

Sheena is a Punk Rocker by The Ramones 

What’s for dinner? 

Mediterranean Quinoa Bowl

Ingredients

• 3 cups cooked quinoa, from 1 cup uncooked
• 1/2 cup cooked salmon or chicken (optional)
• 2 cucumbers, thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 2 avocados, diced
• Pickled Red Onions
• Fresh mint and/or parsley leaves
• Garlic Yogurt Sauce (1 cup Greek yogurt, 1 tablespoon olive oil, one tablespoon lemon juice, diced garlic, 1/2 teaspoon salt)

Roasted Chickpeas

• 1½ cups cooked chickpeas, drained, rinsed, and patted dry
• Extra-virgin olive oil, for drizzling
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon sea salt
• Pinch of cayenne pepper

Instructions

• Cook 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 Latte

Ingredients:

• 1 tbsp dried butterfly pea flowers or 5-6 fresh butterfly pea flowers (or 1 butterfly pea tea bag) more for garnish
• 1 cup hot water
• 1/2 cup milk of choice
• 1-2 tsp honey, maple syrup, or sugar 
• Ice cubes
• 1 tsp lemon juice optional, for color change effect

Instructions:

• 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?

https://bookshop.org/shop/witchywomanwalking

The Spoon Stealer by Lesley Crewe

Beyond Anxiety: Curiosity, Creativity, and Finding Your Life's Purpose by Martha Beck

What’s playing on repeat?

We Didn’t Start the Fire by Billy Joel

What’s for dinner?

Brussels Sprouts Meatball Pasta

Ingredients:

1 lb penne pasta

Brussels sprouts 

Precooked chicken or vegan meatballs, I used a garlic Parmesan variety

Sun dried tomatoes in oil

Diced garlic

Olive oil

Salt and pepper

Parmesan cheese

Instructions:

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 syrup
• ½ 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:

1. Preheat oven to 350℉.
2. In a large bowl, combine all ingredients and mix well.
3. Line a 9×9 inch baking dish or pan with parchment paper.
4. 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.
5. 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.
6. Remove from the oven and place pan on a cooling rack.
7. 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?

https://bookshop.org/shop/witchywomanwalking

Welcome to the Hyunam-Dong Bookshop by Hwang Bo-Reum, translated by Shanna Tan

The Swedish Art of Aging Exuberantly by Margareta Magnusson

What’s playing on repeat?

Guerrilla Radio by Rage Against the Machine 

What’s for dinner? 

Tofu Cabbage Stir-fry

Ingredients:

• 2 tablespoons coconut aminos 
• 1 tablespoon rice wine vinegar
• 2 tsp maple syrup
• 1/2 teaspoon vegetable bouillon paste
• 1–2 tbsp avocado oil 
• Chopped scallions
• Garlic (as much as you like) 
• 1/2 inch ginger, grated or minced
• 1 block of form tofu (pressed and drained)
• 1 tsp paprika
• 2 cups green cabbage, shredded

Instructions:

1. In a small bowl combine your soy sauce, vinegar, sweetener, and vegetable bouillon. Whisk together to combine and set aside.
2. 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.
3. 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.
4. 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.
5. Serve over rice. Enjoy! 

Frozen Chocolate Peanut Butter Balls

Ingredients:

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 butter
• 1/2 tablespoon maple syrup

For the chocolate coating:

• 1/2 cup dark chocolate chips 
• 1 teaspoon coconut oil

Instructions:

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 surface

Place 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?

https://bookshop.org/shop/witchywomanwalking

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 Hall

What’s playing on repeat?

Save it for Later by The Beat (aka English Beat/British Beat) 

What’s for dinner?

Brussels Sprout Grain Bowls

Ingredients:

• Brussels sprout, halved 
• 2 tablespoons extra-virgin olive oil
• 1 tsp. kosher salt, divided
• 3 cups peeled and cubed butternut squash (from 1 small squash)
• 1 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 cup dry quinoa
• 2 cups lower-sodium vegetable or chicken broth
• 2 to 3 handfuls of chopped kale, massaged w/ a drizzle of olive oil, maple syrup, salt and pepper
• Sliced avocado for topping

Honey-Dijon Dressing

• 1/4 cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup 
• 2 tsp. Dijon mustard
• 1/4 tsp. kosher salt

Instructions:

• 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 Bites

Ingredients:

1/2 cup dark chocolate

1/2 cup pomegranate seeds

Instructions:

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/id1610399726

Support 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?

https://bookshop.org/shop/witchywomanwalking

Mind Your Body by Nicole Sachs 

https://podcasts.apple.com/us/podcast/pulling-the-thread-with-elise-loehnen/id1585015034?i=1000689571155

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 Green

What’s for dinner?

Salmon Chowder

Ingredients:

• 3 yellow potatoes or sweet potatoes  (diced)
• 3-4 diced carrots
• 1/2 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 stock
• 1 lb salmon fillet
• 1 Tsp salt
• ½ Tsp black pepper 
• 2 Tsp lemon juice
• Garnish 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 Latte

Ingredients: 

• 2–3 tablespoons strawberry jam or fresh strawberries
• 3/4 cup milk of choice 
• 1/2 teaspoon vanilla extract 
• 1/2 teaspoon maple syrup, optional
• 1/4 cup hot, but not boiling, water 
• 2 teaspoons ceremonial grade matcha powder
• ice 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?

https://bookshop.org/shop/witchywomanwalking

The Witches of Bone Hill by Ava Morgyn

Cosy: The British Art of Comfort by Laura Weir

What’s playing on repeat

Hard Headed Woman by Wanda Jackson

What’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 Pudding

INGREDIENTS:

• 3 tablespoons of chia seeds
• 1 cup of plant-based milk almond, soy, or oat milk
• Juice of 1 lemon
• Zest of 1 lemon
• 1 to 2 tablespoons of maple syrup
• 1 scoop of vegan protein powder vanilla or unflavored

INSTRUCTIONS:

• 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

Have you ever given thought to the beauty rituals you participate in? Are these daily practices enjoyable to you? Or are they societal expectations that you’ve simply accepted as part of your life? What if we could define beauty for ourselves? To some, glamour magic involves changing your appearance so that others perceive you more favorably. However, glamour magic can also be used as a means to deepen your personal expression and how you see yourself. With a brisk walk, some steam, a little pumpkin spice, and a healthy dose of intention we can conjure up a bit of glamour magic on our own terms. As we crunch through the autumn leaves, imagine a life where you create your personal brand of beauty. 

What am I reading?

The Lollipop Shoes  

The Girl with No Shadow by Joanne Harris

https://bookshop.org/a/111301/9780061431630

The Little Book of Cottagecore: Traditional Skills for a Simpler Life by Emily Kent

https://bookshop.org/a/111301/9781507214633

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Cherry Lips by Garbage  

What’s for dinner? 

Overnight Savory French Toast

Ingredients:

• 6 large eggs
• 2 cups milk
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1 tablespoon olive oil 
• Onion
• ¼ cup chopped chives
• 1 loaf French or Italian bread or Challah bread 
• 6 ounces Gruyère cheese, shredded
• Turkey bacon 

Instructions:

• Sauté onions in olive oil until golden brown. Set aside. 
• Grease a shallow 1½-quart ceramic baking dish. In a medium bowl, whisk eggs, milk, mustard, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper until well blended. Stir in half of the chives and uncooked chopped bacon. 
• Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère.
• Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyère. Cover and refrigerate overnight.
• Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly.
• Let stand 10 minutes to set custard before serving. Sprinkle with remaining chives.

Blackberry Hot Chocolate

Ingredients:

• 2 cups milk
• 1/4 cup dark chocolate chips
• 1/2 cup fresh blackberries, pureed
• 1/2 teaspoon vanilla extract
• Whipped cream and blackberries for garnish

Instructions:

1. Purée blackberries in blender or food processor. Pour the puree through a fine-mesh strainer to remove any seeds. You will need to push the puree through with a spatula or spoon.
2. Heat milk in a saucepan over medium heat until warm.
3. Add dark chocolate chips, whisking until melted and smooth.
4. Stir in blackberry puree and vanilla extract.
5. Pour into mugs and top with whipped cream and additional blackberries.

https://hauswitchstore.com/blogs/community/glamour-magic-for-beginners

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?

https://bookshop.org/shop/witchywomanwalking

The Door-to-Door Bookstore by Carsten Henn
Forest Magic: Rituals and Spells for Green Witchcraft by Nikki Van De Car and illustrated by Elin Manon

What’s playing on repeat?
No Sleep Till Brooklyn by the Beastie Boys 

What’s for dinner?

Mashed Potato Bowls

5 lb bag potatoes 
4 tablespoons butter
Milk (enough to make potatoes creamy)
Salt and pepper 
Ground plant-based “meat” or ground chicken or beef 
1 onion
Garlic (as much as you want) 
8 oz mushrooms 
Worcestershire sauce (to taste)
Coconut aminos or soy sauce (to taste) 
Frozen broccoli 
Fresh Parmesan cheese

Instructions: 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 Oranges

Ingredients:

• 4 clementines, peeled and separated into slices
• ½ cup dark chocolate chips, melted 
• 1 teaspoon coconut oi
• 2 tablespoons chopped pistachios

Instructions

• Line 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?

https://bookshop.org/shop/witchywomanwalking

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 Salad

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup dried cranberries or cherries
• 1 medium apple, thinly sliced
• 1-2 cups roasted sweet potatoes 
• ½ cup toasted pecans or walnuts
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced

Dressing:

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions: 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 Mousse

• 2 cups cottage cheese
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Whipped cream and extra pecans for garnish

Instructions:

1. In a blender or food processor, combine cottage cheese, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Stir in the chopped pecans.
3. Spoon the mousse into four serving glasses.
4. Chill in the refrigerator for at least 1 hour before serving.
5. 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?

https://bookshop.org/shop/witchywomanwalking

The Husbands by Holly Gramazio
The 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 Glaze

Ingredients:

Head red cabbage (chopped)
Brussel sprouts (halved) 
Diced sweet potatoes 
Tofu (cubed and marinated in garlic, ginger, coconut aminos)
2 tablespoons unsalted butter
2 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 Chai

Ingredients: 

2 1/2 cups of water
2 cups milk
4-5 teaspoons of loose leaf black tea or 4 tea bags 
10 green cardamom pods 
2 teaspoons peppercorns 
1 inch fresh ginger
6 whole cloves
2 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