Witchy Woman Walking – Details, episodes & analysis

As a full year of this podcast comes to a close, I invite you to ask yourself, “Why do I practice?”. There are times in life that feel dark, when the events of life simply don’t make sense. In these times, when we’re tempted to abandon all semblance of spirituality, are the times when we have the choice to let our practice hold us. On this Friday the 13th, take some time to remember the feminine, the cycles of life, the process of death and rebirth. Life cannot exist without both. As we walk through the woods, may we honor all of blessings this year has brought, along with any of the heartache we hold. It is possible to carry both. May your practice bring you comfort and purpose through all your days. Thank you for sharing this year with me. Many blessings to all my fellow seekers.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Life Impossible by Matt Haig
The Comfy Cozy Guide to Making Magic in Your Everyday Life by Jennie Blonde

What am I listening to on repeat?
Witchy Woman by the Eagles 

What’s for dinner?

Autumn Bowl 

Ingredients

• 2 cups arugula 
• ½ cup quinoa cooked
• 1 small sweet potato roasted
• ½ apple 
• ¼ cup chickpeas rinsed
• 2 tablespoons dried cranberries
• 2 tablespoons goat cheese

for the dressing:

• 2 tablespoons tahini 
• 1 tablespoon maple syrup 

Instructions:

Cook quinoa, and roast the sweet potatoes until fork tender (roast in 425 degree oven).

Add the arugula to a bowl, then top it with the cooked quinoa, roasted sweet potatoes, apple, chickpeas, cranberries, and goat cheese. 

Make the dressing: whisk tahini and maple syrup together until they're well combined. 

Drizzle the dressing over the bowl and enjoy!

Pumpkin Pie Yogurt Bowl

• 2 cups Greek yogurt
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• 1/4 cup granola
• 1 tablespoon chopped pecans, walnuts, or almonds 

Instructions:

1. In a bowl, mix the Greek yogurt with pumpkin puree, maple syrup, and pumpkin pie spice until well combined.
2. Top each bowl with granola and chopped pecans.
3. Enjoy! 

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Engaging in a solitary practice is fulfilling and deeply engaging for many witches. But sometimes it's really nice to pull a card, perform a ritual, or simply have a chat with a like-minded witchy soul. In today's episode, I share a special moment sitting by the ocean with my favorite witchy woman... my sister! The conversation explores her definition of what it means to be a witch, the power in finding your own special brand of witchcraft, and even the hidden opportunities for city witches. Enjoy a ramble through the woods and a detour to the beach in this very special conversation!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Mistress of Spices by Chitra Banerjee Divakaruni

The Wheel of the Year: A Guide to Sabbats, Lunar Cycles, and the Stars Above by Nikki Van De Car 

What am I playing on repeat?

Brand New Cadillac by the Clash 

What’s for dinner?

Asparagus Risotto

8 cups vegetable broth
2-3 tablespoons olive oil
2 cups Arborio rice
Garlic (till your heart’s content) 
Head asparagus
Baby Bella mushrooms
Prosciutto 
Juice and zest of one lemon
Grated Parmesan 

Instructions: Bring broth to simmer. Cut asparagus into one inch pieces, add to broth for three minutes, remove from broth, place in bowl. Add olive oil to a Dutch oven, Sauté garlic and mushrooms for a few minutes, then add to asparagus, set aside. Add a little more olive oil to Dutch oven, odd 2 cups of rice and 1/2 cup broth, stir until absorbed. Continue adding 1 cup or broth at a time, stir until all the broth is absorbed. You want the rice to become creamy, but not mushy. Slow and steady wins the race! When the rice reaches the desired consistency, add the vegetables back into the pot. Top with chopped prosciutto, Parmesan, and lemon juice and zest. Mix thoroughly. Enjoy! 

 Peach Crumble

2-3 lbs peaches
Sprinkle of granulated sugar
Juice of one lemon
2 tablespoons of flour

Crumble topping:

1 cup all purpose flour
3/4 cup brown sugar light or dark
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter melted

Instructions: preheat oven to 375 degrees. Slice peaches, add to big bowl. Sprinkle with flour and granulated sugar, add the juice of one lemon. Mix until all the fruit is coated. In a separate bowl, melt the butter, add brown sugar, flour baking powder, salt, and cinnamon. Mix with a fork until combined. Add peaches to a greased baking dish, top with crumble mixture. Bake for 35-45 minutes until fruit is soft and crumble is golden brown. 

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We’ve all heard of spring cleaning, but sometimes summer brings its own special blend of dirt, grime, and stuck energy. If you find yourself feeling unsettled in your space, it may be time for some magical housekeeping! Cleaning our space doesn’t have to be drudgery, in fact, intentional housekeeping can be a powerful act of self-care. In this episode, we’ll talk about clearing clutter, cleansing space, and raising the vibration of your environment. We’ll even explore how sharing and caring for space with others, kids included, can be a magical experience of connection. So tie back your hair, roll up your sleeves, and get ready to banish your clutter and create a truly magical haven.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

What You Are Looking For Is in the Library by Michiko Aoyama, Alison Watts translator
Magical Housekeeping by Tess Whitehurst

What am I listening to on repeat?

She’s Kerosene by The Interrupters 

What’s for dinner? 

Detox Harvest Salad

For the Salad:

1 thinly sliced sweet potato
1 tablespoon of olive oil
3 cups of baby spring mix
2 cups each of baby spinach and arugula
2 cups of chopped kale
1 thinly sliced radish
1 peeled and thinly sliced red beet
2 shaved baby carrots
1 shaved small cucumber
Chopped grapefruit or orange slices 
6 to 8 thinly sliced Brussel sprouts
½ cup of pomegranate seeds
¼ cup of micro greens
2 tablespoons of sliced fresh chives
½ cup goat cheese
Kosher salt and fresh cracked pepper to taste

For the Vinaigrette:

½ small diced shallot
1 tablespoon of grainy mustard
1 ½ teaspoons of honey
½ cup of champagne vinegar
Juice of ½ of a lemon
Seeds from ½ of a vanilla bean
1 cup of olive oil
1 tablespoons fresh basil
Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

Preheat the oven to 425°.

Evenly spread the sweet potato slices and Brussels sprouts on a sheet pan lined with parchment paper. Drizzle on the olive oil, salt and pepper and roast in the oven for 30 minutes and cool to room temperature.

For the salad: Simply combine all of the ingredients in a large bowl and toss together with salt and pepper.

For the vinaigrette: Whisk together all of the ingredients in a medium size bowl until the dressing is combined and emulsified and set aside.

https://theinspiredhome.com/articles/winter-harvest-salad/

Cleansing Cocktail 

1 lemon
1/4 teaspoon cayenne pepper
Stevia or agave nectar to taste
2 cups water 

Instructions: Mix together ingredients. Serve hot or cold. 

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Are you getting tired of living life on a hamster wheel? Are you starting to think that less might be more? That simple might be superior to complicated? In this episode, we’ll explore the magic of simplicity and how quiet contentment can ultimately bring greater joy than hustling through life. As we walk through the woods on this hot summer day, contemplate the complexity of your life. Are you ready to embrace less in order to enjoy more?

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Mrs. Quinn’s Rise to Fame by Olivia Ford
Njuta by Niki Brantmark

What am I listening to on repeat?
Sunshine by OneRepublic 

What’s for dinner?

Roasted Potato Bowls

Potatoes (any variety)
Garlic
Roasted tomatoes and peppers
Roasted asparagus 
Shredded Asiago
Pickled onions
Protein (chicken, eggs, or beans) 
Green goddess, hot honey mustard, or Trader Joe’s everything sauce
Salt and pepper 

Instructions:

Set oven to 425 degrees. Line two cookie sheets with parchment paper. Dice potatoes, spread evenly on cookie sheet, drizzle with olive oil, salt & pepper, and any other spices of your choosing. Chop tomatoes and peppers, trim asparagus, spread tomatoes and peppers on 1/2 the cookie sheet, asparagus on the other half, drizzle with olive oil and salt and pepper. Roast veggies until they reach desired consistency. 

Prepare protein. Precooked chicken, fried eggs, and canned beans are all quick and tasty!

Create bowl by layering potatoes and veggies, shredded cheese (optional), desired protein (chicken, eggs, beans, or all three!), and sauce of choice. Enjoy! 

Whipped Peanut Butter Yogurt Bowl

1 cup plain 2% or full-fat Greek yogurt
1-2 Tablespoons peanut butter, almond butter, cashew butter or your favorite nut butter
1 teaspoon maple syrup or honey)
banana slices and berries 
1/8 cup granola

Instructions:

Whip yogurt: Add yogurt, nut butter and sweetener into a small mixing bowl and whisk together using a spoon until the yogurt gets a bit fluffy.

Add toppings and serve!

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 Most of us have goals we aspire to achieve, but many of us find ourselves falling short. In this conversation, we’ll explore how to build a system that supports our goals without relying on willpower and motivation. We’ll discuss how to turn habits into rituals, and how starting small can actually lead to big change. By adding ritual and pleasure into each small action, we can create impactful practices that help us move beyond our limiting beliefs. Join me for this sweltering walk while we celebrate Litha (Midsummer) and ourselves!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Cottage at Glass Beach by Heather Barbieri
Atomic Habits by James Clear

What am I playing on repeat?

Big Love by Michael Franti & Spearhead

What’s for dinner?

Veggie Sushi

For the rice

• 1 cup sushi rice 
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sea salt

For the rolls

• 4 nori sheets
• 1 cucumber, sliced into strips
• 1 avocado, pitted and sliced into long strips
• Carrots or beets or cabbage or tofu
• Sesame seeds, for sprinkling
• Tamari, for serving
• Pickled ginger, for serving
• Vegan mayo and sriracha
• Wasabi 

1. Lay down the nori sheet, spread rice over the top and line up your fillings on one end. 
2. Tuck one side over the ingredients and tighten up the tuck. 
3. Slowly roll as you keep tightly tucking. If you are using sticky sushi rice then the end will easily seal, but you can also dip your finger in water and seal the end of the nori that way. 

Matcha Ice Cream

Ingredients

• 1 can full fat coconut milk
• 1 to 2 teaspoons matcha
• ½ cup sugar
• 2 tablespoons maple syrup
• ½ teaspoon vanilla
• squeeze of lemon
• pinch of salt

Instructions

1. Make sure the bowl of your ice cream maker has been in the freezer for at least 12 hours, 24 is best.
2. Whisk together the matcha, sugar, maple syrup, vanilla, lemon, and salt. Pour into your ice cream maker and churn according to manufacturers directions.

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Do you feel like you have an old movie reel playing constantly in your head? A story that tells you all the things you can’t do or be? Maybe your reel tells you that you’ll never be fit, or that you can’t save money, or that you’re bad at relationships, or terrible at public speaking. We all have limiting beliefs that we picked up over the years and many of us don’t realize that we can put these ideas down in favor of newer, truer beliefs. What would your life look and feel like without these falsehoods weighing you down? If a magical life is what you crave, it’s time to face these limiting beliefs in order to evolve into the majestic creature you were born to be! While we wander through the woods, begin to untangle the story you’ve been spinning, there’s a better tale waiting to be written.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Green Dot by Madeleine Gray
Becoming Supernatural: How Common People Are Doing The Uncommon by Joe Dispenza

What am I playing on repeat?

Rebel Rebel by David Bowie

What’s for dinner?

Loaded Beans & Rice
Spanish rice- basmati rice, veggie broth, tomato sauce, garlic, cumin
Kidney beans - sautéed in olive oil, garlic, tomato paste, cumin, green chilies
Coleslaw- shredded cabbage, vinegar or pickle juice, Mayo
Pickled onion- 3 tablespoons water, : tablespoons apple cider vinegar, 2 teaspoons sugar, 1/4 teaspoon salt
Avocado
Shredded cheese

Olive Oil Oatmeal Cookies
Ingredients:
1/2 cup + 4 tablespoons all-purpose flour   
1/2 cup + 4 tablespoons old-fashioned oats
6 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons beaten egg
 1 tsp vanilla extract
4 tablespoons olive oil

DIRECTIONS:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a small bowl, whisk together the flour, oats, brown sugar, granulated sugar, cinnamon, salt and baking soda until combined. Add the egg and vanilla and mix together with a fork to combine. Pour in the olive oil and mix until combined.
Scoop the dough out onto the parchment paper lined cookie sheet. Bake in preheated oven for 9-10 minutes, until the cookies are just lightly browned on the edges.
Cool and enjoy!

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One of the most mundane parts of being human involves getting dressed every day. It’s very easy to fall into a wardrobe rut where we simply cover up our bodies without much thought or joy. But what if we could turn this mundane task into a magical daily moment? Have you ever thought about cultivating a witchy wardrobe? What would it be like to have a closet full of items that reflect how you feel on the inside? This process can be done without losing weight or winning the lottery. With a little intention and a bit of creativity, you can hone your witchy style and start building a wardrobe that fits the real you!


What am I reading?

https://bookshop.org/shop/witchywomanwalking

Book of Magic by Alice Hoffman 

It's Not Your Money: How to Live Fully from Divine Abundance by Tosha Silver

What am I listening to on repeat?

Me, Myself and I by De La Soul

What’s for dinner?

Herby Warm Weather Couscous 

Couscous
Grape tomatoes
Basil
Dill or parsley 
Spinach
Garlic
Olive oil
Sun dried tomatoes
Lemon
Olive oil
Asiago cheese
Salt and pepper 

Instructions: Make the couscous according to instructions. Chop herbs and veggies, place in a large bowl. Toss in cooked couscous. Drizzle with olive oil, then top with lemon juice and Asiago cheese, mix till combined. 

Health PB Banana Milkshake

• 3 frozen bananas (make sure they're ripe!)
• 1/4 cup PB
• 1/2 cup coconut milk
• Dash of cinnamon and maple syrup 

Instructions:

Add bananas to a food processor and process until broken up into little pieces. Add peanut butter and process again.

As mixture starts to come together, add the milk a splash at a time, allowing mixture to get more smooth between each addition.

Once the mixture is totally smooth, add a dash of cinnamon and process for another 10 – 15 seconds. Taste and add a dash of maple syrup if needed (only if your bananas aren't totally ripe).

Transfer milkshakes into two jars.

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The relationships we have with our bodies can be complicated, challenging, and sometimes painful. It’s very easy to fall into a trap of either self-loathing, or bypassing our feelings altogether in order to project a false sense of positivity. Is there a better way? Is it possible to appreciate our bodies, while also striving to improve the areas that we feel need extra care? As we wonder through the woods, we’ll explore how powerful it can be to shift our focus to what our bodies can do and how our bodies feel rather than obsessing about how they look. Through ritual we can connect even more deeply to the magic within.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Women by Kristin Hannah

The Herbal Year: Folklore, History & Remedies by Christina Hart-Davies author & illustrator

What am I listening to on repeat?

Say it Ain’t So by Weezer 

What’s for dinner? 

Pumped Up Beans on Toast

1 can white beans
1 tablespoon olive oil
1 onion
Garlic to taste 
1/4 cup tomato paste
1 tablespoon Worcestershire sauce 
1 tablespoon brown sugar
1 tablespoon apple cider vinegar 
1 cup veggie broth

Put it together:

Sourdough toast
Pickled red cabbage
Bread & butter pickles
Hummus 
Any other toppings you love! 

Instructions:

Sauté onion in olive oil. Add garlic, sauté two minutes more. Add tomato paste, sugar, vinegar, Worcestershire sauce. Mix thoroughly, add beans and broth. Cook down until desired consistency is reached. Toast bread, add beans, layer toppings. Enjoy!

Nature’s Cereal

• ½ cup raspberries
• ½ cup blueberries
• ½ cup pomegranate seeds
• ½ cup chopped stawberries
• ¾ cup coconut water

 Directions: Chop fruit, place in bowl, top with coconut water, eat like cereal! 

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Join me for a walk in a thunderstorm! Through the lightning and thunder, we’ll explore the energy of the May 2024 Flower Moon. This full moon is chock-full of enthusiastic  Sagittarius energy, but the lunar sextile in Pluto will encourage you to explore your darker depths; this is where you’ll find truth before spreading your wings. It’s time to get digging!

What am I reading? 

https://bookshop.org/shop/witchywomanwalking

Piglet by Lottie Hazell
Fridge love by Kristen Hong

What am I listening to on repeat?

Brown Eyed Girl by Van Morrison 

What’s for dinner?

Chickpea “Tuna” Salad
2 cans chickpeas, rinsed and drained
1/4 c vegan mayonnaise, regular mayo will work as well
2-3 celery stalks, chopped
1/4 c red onion, diced small
1-2 tsp capers
Juice of 1/2 lemon
2-3 T fresh chopped dill
Sea salt and cracked pepper to taste

Directions:

• In a medium bowl, using a potato masher or other similar tool, mash chickpeas well until mashed with some chunks throughout.
• Add in all other ingredients and stir well to combine. Adjust seasoning as desired.

Watermelon Pizza

Ingredients:
Watermelon
Mascarpone cheese
Fruit
Honey
Balsamic drizzle 

• Cut your watermelon into wedges. 
• Spread cheese thinly across the watermelon wedge. 
• Top your pizza with sliced strawberries, whole raspberries, and blueberries. 
• Drizzle a balsamic glaze on top and add mint leaves for additional flavor. Enjoy

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We’re at a pivotal moment in history, but many of us are feeling more lost and confused than ever. Old systems are breaking down and we’re unsure how to build anew. We feel disconnected  and uncertain, so we seek to distract ourselves from the feelings that overwhelm us. Too many people are seeking this refuge in the wrong place… our phones and other virtual worlds. As we walk through the woods on this rainy day, take the time to reflect on the role your device plays in your life. It’s time to look up, look in, wake up.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Rules for Visiting by Jessica Francis Kane
Mysteries of the Aura: How to See, Interpret & Work with Subtle Energies by Jean-Louis de Biasi and Patricia Bourin

What am I listening to on repeat?

Nothing Compares 2 U by Sinead O’Connor

What’s for dinner?

Couscous & Roasted Brussels Sprouts
Couscous
1 lb Brussels sprouts
2 tablespoons Olive oil
Parmesan cheese
Chicken apple sausage or vegan sausage 
Caramelized onions 
Grape tomatoes
Garlic
Salt & pepper

Instructions: 

Preheat oven to 425. Thinly slice the Brussels sprouts, line cookie sheet with parchment paper. Grate fresh Parmesan cheese onto baking sheet, then layer with sprouts. Drizzle with olive oil and salt and pepper. Bake until sprouts are browned and cheese is melted and a little crispy. While couscous is cooking, caramelize onions in olive oil in a separate pan, once the onions are browned, add garlic, cook for a few more minutes. Remove onions and garlic from pan, brown sausage, then add tomatoes, sauté until tomatoes reach desired consistency. Once the couscous is done, add onions, tomatoes, sausage, and sprouts to the pot, mix thoroughly, add another sprinkle of Parmesan if desired. Enjoy! 

No Bake Fruit & Granola Tart

Ingredients:

CRUST

• Cooking spray
• 2 1/2 c. honey and oat granola (about 9 oz.)
• 1/4 c. coconut oil, melted 
• 3 Tbsp. honey
• 1/4 tsp. kosher salt

FILLING & TOPPING

• 2 c. plain full-fat Greek yogurt
• 1 Tbsp. honey
• 1/2 c. fresh blackberries
• 1/2 c. fresh blueberries
• 1/2 c. fresh raspberries
• 1/2 c. fresh strawberries, stemmed, quartered

Directions

• CRUST
  Grease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).
• Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2" up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.
• Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.
• FILLING & TOPPING
  In a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.
• Decorate with fruit as desired and serve immediately.

https://www.delish.com/cooking/recipe-ideas/a60044653/no-bake-fruit-and-granola-tart-recipe/

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