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

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Light Between Us by Laura Lynne Jackson

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

What am I playing on repeat?

When Doves Cry by Prince


What’s for dinner?

Golden Beet Salad

Ingredients:

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

Miso Dressing

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

Vegan Lemon Brownies

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

Glaze
1 cup powdered sugar 
2 tablespoons fresh lemon juice

Instructions:

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

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

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

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

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

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

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

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

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

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

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Feeling tired lately? Uninspired? Stretched too thin? Running on overload? This could be a clear sign that you’re living too heavily in your masculine energy. In truth, most of us are doing just this. In our modern age, we pray to the gods of productivity, praising decisiveness and action, and placing value on rational thinking and logic above all else. Masculine energy is indeed valuable, but we all suffer when the feminine energy is pushed to the sidelines. Every human, regardless of gender identity or sexual orientation, must find the balance between these polarities. Without healthy expression of both, we cannot live into our fullness as individuals or in relationship. As we ramble through the woods, notice how these energies are expressed in your own life. Do you judge one to be superior over the other? Be honest…You might be surprised at what you uncover!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Courtesan Duchess by Joanna Shupe
Pussy: A Reclamation by Regena Thomashauer

What am I playing on repeat?
Spirits by the Strumbellas

What’s for dinner?

Green Goddess Salad

Head green cabbage
Cucumbers
Romaine, arugula, spinach
Radishes
Green onions
Protein
Feta

Green Goddess Dressing

1 medium ripe avocado or cashews 
1 cup parsley leaves and stems
1 cup mixed soft herbs , such as basil, dill, and/or oregano
1/4 cup nutritional yeast 
2 tablespoons chopped chives
1 lemon , juiced
1 teaspoon lemon zest
2 tablespoons olive oil
2 teaspoons capers 
2 garlic cloves
½ teaspoon salt to taste
Freshly ground black pepper

Vanilla & Honey Avocado Pudding

Ingredients:

1 ripe avocado 
2 to 3 tablespoons honey
2 teaspoons vanilla extract
1 teaspoon chia seeds
1 cup milk of choice

Directions

Place the avocado, honey, vanilla extract and chia seeds in a blender (or food processor). While blending, slowly pour in the almond milk until the pudding reaches a creamy consistency. Divide among ramekins/glasses and refrigerate at least 30 minutes.

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Self-care has been a bit of a buzzword lately, but that doesn’t mean it’s just a passing trend. Taking care of your physical, mental, social, and spiritual well-being is deeply important. Engaging in ritual and magical practice is an ideal way to honor ourselves each and every day. When life gets you down, witchy self-care  might be just the medicine you need. Find the practices that fill your cup and then sprinkle them with an extra dose of magic!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Blackbird Oracle by Deborah Harkness
Everyday Witchcraft: Making Time for Spirit in a Too-busy World by Deborah Blake

What’s for dinner?

First Night Pasta

Bow tie pasta
Chicken apple sausage
Sun-dried tomatoes in olive oil
Fresh spinach (3 handfuls)
Garlic powder
Red pepper flakes
Fresh Parmesan 

Cinnamon Vanilla Milk Tea

Ingredients

• 1 cup boiling water 
• 2 teaspoons loose black tea or one tea bag 
• 1 teaspoon honey, white sugar or brown sugar 
• 1/2 cup milk of your choice 
• 1/4 teaspoon pure vanilla extract 
• Dash of cinnamon plus more for sprinkling 

Instructions

1. Add loose tea to a teapot with strainer, or add teabag to mug.
2. Pour boiling water over tea and steep for 4-5 minutes if using loose tea, or 2 minutes for a tea bag. 
3. While tea steeps, add vanilla and cinnamon to the milk and heat on the stove or in the microwave. 
4. If using loose tea, strain and pour into a mug. If using tea bag, remove from mug.
5. Add sweetener to brewed tea and stir until dissolved.
6. Froth the warm spiced milk with a milk frother.
7. Add milk mixture to sweetened tea and sprinkle with a dash more cinnamon.

brewedleaflove.com

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It never feels good to be disconnected from your space. Many things can sever this connection; such as, a move, loss, divorce, sickness, disaster…  We can exist in this place of discontent for a while, but eventually we need to re-ground and  find contentment where we are. It’s critical for our well-being to feel at peace with our surroundings, even when they’re imperfect. In this episode, we’ll explore how to rekindle your relationship with home by “being” rather than “doing”, through  paying attention, and by finding joy in the little things. Join me on this spring walk while we rediscover the romance at home!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Reading List by Sara Nisha Adams 

Come Hungry by Melissa Ben-Ishay

What am I playing on repeat?

99 Red Balloons by Nena

What’s for dinner?

Roasted Potato Salad

Ingredients:
New potatoes
Red onion
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/4 cup nutritional yeast
2 tablespoons grainy mustard
Garlic cloves diced 
Fresh herbs
Salt & pepper to taste 

Instructions: Preheat oven to 425 degrees. Dice potatoes, coat with olive oil, salt and pepper. Roast until fork tender. Mix diced onions, lemon juice, olive oil, garlic, nutritional yeast, mustard, red wine vinegar, herbs, and salt & pepper in a large bowl. Add cooked potatoes, coat thoroughly. 

Chocolate PB Dates 

Ingredients

• A few pitted dates
• 1-2 teaspoons peanut butter
• Drizzle of honey
• Sprinkle of shredded coconut
• A few chocolate chips

Instructions: 

Slice open all of the dates (and make sure there aren't any pits). 
Stuff each date with peanut butter. 
Drizzle honey on top of each date. 
Top the dates with coconut and chocolate chips. 
Place the baking sheet into the freezer for at least 20 minutes. 

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After two months of waiting and wondering and countless card pulls, there is finally a resolution to the witchy house hunt journey. Are we staying? Are we going? Join me for a walk in the woods while I share the latest update; this episode is full of surprises!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Twilight Garden by Sara Nisha Adams

Seat of the Soul by Gary Zukav

What’s for dinner?

Cauliflower Curry

1 medium cauliflower head cut into florets
1 tablespoon vegetable or extra virgin olive oil
2 cups white onions chopped
3 cloves garlic minced
1 teaspoon cumin powder
¼ teaspoon coriander
4 teaspoons curry powder
Salt & pepper to taste
2 cups diced tomatoes with the juice from the can
2 cups green peas frozen or fresh, optional
1¾ cups coconut milk from a can not from a carton

Instructions:
Sauté onions and garlic in olive oil, add spices till veggies are coated. Add diced tomatoes, coconut milk, frozen peas and cauliflower. Cook until cauliflower is fork tender. 

Banana Coconut Nice Cream

Frozen banana
Coconut milk
Maple syrup to taste
Chocolate chips
Shredded coconut

Instructions: 
Blend banana, coconut milk, and maple syrup in high powered blender until desired consistency is reached. Top with chocolate chips and coconut shreds. 

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As we journey through this mercury retrograde pay attention to the energy swirling around you. Are you keeping your temper in check? Are you remembering to reread those emails before hitting send? And have you left yourself extra time for travel delays? If this energy has you feeling out of sorts, don’t despair, use this time to reconnect with your magical practice. Find the rituals that ground you, slow down, and trust that there are gifts hidden amidst the turbulence. In the meantime, buckle up and enjoy the ride!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Ten Thousand Doors of January by Alix E. Harrow

Maktub by Paulo Coelho

What am I listening to on repeat?

Dancing in the Dark by Bruce Springsteen 

What’s for dinner?

Savory Mediterranean Oats

Ingredients:
1 medium yellow onion, chopped
1 sweet potato, about 1 pound, peeled and chopped into ½-inch cubes
Kosher salt and black pepper
1 cup quick-cooking steel-cut oats
4 eggs
1 avocado, optional, cut into small cubes
1 cup cherry tomatoes, halved
½ cup chopped fresh parsley
Feta cheese, crumbled
Za’atar
2 tablespoons olive oil

 Instructions:

• In a large non-stick skillet, heat about 2 tablespoons extra virgin olive oil. Add the sweet potatoes and onions. Season with kosher salt and black pepper. Cook over medium-high heat for 5 minutes, tossing occasionally. Cover and allow the potatoes to cook another 5 to 7 minutes or until tender.
• While the potatoes are cooking, prepare your quick-cooking steel cut oatmeal according to the package (mine took 2 cups of boiling water and about 5 minutes to cook), stirring occasionally. Season with kosher salt.
• Cook the eggs to your liking.
• Spoon some cooked oats in the bowl. Add in the sweet potatoes, cubed avocado, and cooked egg. Finish with a handful of tomatoes, parsley, feta, and a sprinkle of za’atar or seasoning of your choice.

Chocolate Zucchini Bread 

2 zucchini
1/2 cup cocoa
2 eggs
1 cup flour
1/2 cup tahini
1/2 cup maple syrup
3 dates 
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1 cup dark chocolate chips

Instructions:

Preheat oven to 350 degrees. Line loaf pan with parchment paper. Blend zucchini, cocoa powder, and eggs in blender. Add flour, tahini, maple syrup, dates, vanilla, baking soda, and salt, blend thoroughly. Fold chocolate chips into batter, pour into loaf pan. Bake for 45 minutes to 1 hour. 

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Buckle up witchy friends, we’ve just entered the April 2024 mercury retrograde and this one is full of Aries energy! This retrograde officially started on April 1st and will continue through the 25th.  But before you hide under those covers, trust that the retrograde periods can give us opportunities to reflect, revisit past paths, and move forward with more intention and wisdom. That being said, you might want to take extra care with your communication and travel during this period…triple check those emails and give yourself ample time at the airport. And please, please keep that temper in check. When in doubt, sleep on it!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Murder of an Amish Bridegroom by Patricia Johns  

The Glucose Goddess Method by Jessie Inchauspe

What am I playing on repeat?

Crying Lighting by Arctic Monkeys

What’s for dinner?

Caramelized Onion Apple Pizza

• 1 lb pizza dough, homemade or store bought
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1/4 cup fig preserves
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup low-moisture mozzarella cheese, shredded
• Ricotta (optional)
• 1 honeycrisp apple, sliced

Instructions:

• Preheat oven to 450 degrees. Sprinkle a bit of cornmeal onto a large baking sheet.
  
  
• Add 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Stir in the onions and a pinch of salt and pepper. Cook, stirring occasionally, for 10 minutes, until the onions begin to turn golden. If the onions crisp up too quickly, lower the heat.
  
  
• Roll, push, and press the pizza dough into about a 10 inch circle. Prick all over with a fork and brush with 1 tablespoon of olive oil. Bake for 6 minutes until lightly golden and puffy.
  
  
• Spread the fig jam onto the parbaked dough, then the onions. Arrange the apple slices overtop. Finish with cheese. Bake an additional 8-10 minutes until the cheese is gooey and browned in spots. 

Berry Steady Ice Cream

1/4 cup Greek yogurt full-fat
1/2 cup frozen berries
1 scoop unsweetened/unflavored protein powder 
1 tablespoon tahini

Instructions: Spoon yogurt into plastic tub, place in freezer for 3-4 hours. Transfer yogurt to a blender, add frozen berries and protein powder, blend. Mixture will have a crumbly texture at first, keep blending and eventually it will become smooth. Serve right away. 

Resources:

https://chaninicholas.com/what-to-know-about-this-mercury-retrograde-in-aries/

https://www.yogajournal.com/lifestyle/astrology/is-mercury-in-retrograde

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Have you ever thought about creating a morning routine? A practice that connects you to your spirit before embarking on the day. A magical morning routine should be intentional, not necessarily productive. Think drinking tea in the candlelight, turning your face up to the morning sun, dancing, reading, sitting quietly… the possibilities are endless! As we walk in the rain, start to imagine a morning practice that feeds your soul, burpees and green smoothies do not have to be included.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

 Confessions of Lydia Bennet, Witch by Melinda Taub
Seasons of a Magical Life: A Pagan Path of Living by H. Byron Ballard

What am I listening to on repeat?
Fix You by Cold Play

What’s for dinner?

Broccoli Rabe & Sausage Pasta

Ingredients:
Pasta or couscous or quinoa or farro
Olive oil
Broccoli rabe
Garlic (as much as you like)
Chicken apple sausage
Sun-dried tomatoes
Parmesan cheese
Salt to taste

Directions: Boil pasta. Blanch broccoli rabe, remove from pan. Sauté garlic in olive oil, add diced sausage, cook until browned. Add broccoli rabe back to pan, add sun-dried tomatoes, stir. Add cooked pasta, top with Parmesan cheese, salt to taste. 

Oatmeal Jam Bars
Ingredients:
2 cups rolled oats
1/4 cup honey
1/4 cup peanut butter (or Sunbutter)
1/4 cup whole wheat flour (or gluten-free flour blend)
1/4 cup milk 
1 teaspoon vanilla
1/2 teaspoon cinnamon1/4 teaspoon baking powder2/3 jam

Instructions:
Preheat the oven to 350 degrees F and line an 8×8-inch baking sheet with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
Place the oats into the bowl of a food processor or blender and blitz to grind into a coarse flour. 
Place the honey and peanut butter into a medium bowl and warm in the microwave for about 15 seconds.
Add the oats and the remaining ingredients except the jam to the bowl with the peanut butter and honey and stir together. Use clean hands to bring the dough together as needed to form a thick, cookie dough-like texture. It will hold together when pressed between your fingers.
Set aside ¾ cup of the batter.
Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
Spread the jam on top.
Crumble the remaining dough over the jam and press down slightly.
Bake for 22-24 minutes, remove from oven, and let cool completely in the pan.

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There’s a reason people say that buying and selling a home is one of life’s most stressful experiences. As this witchy house hunt saga drags on, the need for a deeper practice continues to grow. How do we know if we’re hearing our inner wisdom vs the voice of fear? How can we tell if our choices are aligned with our soul’s calling rather than social conditioning? In short, how do we know if we’re on the right path? This episode will attempt to shed light on these burning questions. When in doubt, turn into yourself, and tune the rest out!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

In the Company of Witches by Auralee Wallace 

Waking the Witch: Reflections on Women, Magic, and Power by Pam Grossman 

What am I listening to on repeat?

Microphone by Coconut Records


What’s for dinner?

Spinach scramble w/ toast 

Ingredients:

Eggs
Milk
Caramelized onions
Fresh spinach
Garlic
Parmesan cheese
Salt and pepper

Berry Lemon Ricotta Cake

½ cup extra-virgin olive oil, plus more for pan 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries (about 8 oz.)
2 Tbsp plus 1 cup (225 g) sugar
1½ cups (188 g) all-purpose flour
1½ tsp. baking powder
1 tsp salt
½ tsp baking soda
1 Tbsp finely grated lemon zest
3 large eggs
2 tsp. vanilla extract
Juice of 1 large lemon
8 oz. whole-milk fresh ricotta

Directions: 

Preheat oven to 350°. Brush a 9"-diameter cake pan with extra-virgin olive oil. Line bottom with a parchment paper round. Combine 1⅓ cups blackberries, raspberries, blueberries, or halved or quartered hulled strawberries and 2 Tbsp sugar in a medium bowl. Using a fork, mash together until sugar is hydrated and no dry spots remain. There will be some totally smashed berries, but some should still be intact. Set berry mixture aside.

Whisk 1½ cups all-purpose flour, 1½ tsp. baking powder, 1 tsp salt, ½ tsp. baking soda in a medium bowl to combine. Set aside.

Place 1 Tbsp finely grated lemon zest and remaining 1 cup sugar in a large bowl. Using your fingers, work lemon zest into sugar until sugar starts to clump and mixture is very fragrant. Add 3 large eggs, 2 tsp vanilla extract, and remaining ½ cup extra-virgin olive oil and whisk vigorously until mixture is pale and smooth. Add juice of 1 large lemon and 8 oz. whole-milk fresh ricotta and mix just until combined. Add reserved dry ingredients and mix with a rubber spatula until incorporated and batter is mostly smooth.

Scrape batter into prepared pan and spoon reserved (now syrupy) berries on top. Bake cake until golden brown on top and a tester inserted into the center comes out clean, 45–50 minutes. Transfer to a wire rack; let cool in pan. Invert cake onto a large plate; peel away parchment and discard. Turn cake right side 

https://www.elephantjournal.com/2024/02/10-steps-to-cultivate-inner-wisdom-for-everyday-decisions/

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The waxing moon is a wonderful time for taking action toward your goals. If you’re feeling stuck and stagnant in a part of your life, the waxing cycle provides supportive energy for moving forward. This can be applied to all areas of life, but today we’ll talk specifically about our cramped, overstuffed closets! Closets hold more than just pants and shirts, they house memories, regrets, guilt, shame, longing… you get the idea. The goal of this episode is to add a witchy sprinkle of inspiration on this often dreaded domestic task. With the right intentions and energetic clearing, you can finally create a closet space that feels light and inviting, rather than heavy and burdensome. Spring is on its way, let’s start clearing!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

None of This is True by Lisa Jewell

HausMagick: Transform Your Home with Witchcraft by Erica Feldmann

What am I listening to on repeat? 

She Moves in Her Own Way by The Kooks

What is for dinner? 

Creamy Garlic Pasta w/ Chicken & Spinach

Ingredients:

10 ounces dry pasta

I lb chicken breast 
1 teaspoon garlic powder 
1 teaspoon herbs de Provence 
1 teaspoon paprika 
2 tablespoons olive oil 
1 tablespoon butter
4 cloves garlic
1 can diced tomatoes 
2 cups fresh spinach chopped 
2 cups soy milk or cream 
1/2 cups parmesan cheese

1/2 cup goat cheese

Directions: Season chicken breast, brown in pan coated in olive oil. Sauté garlic in butter, then add chopped diced tomatoes and spinach. Simmer for a few minutes. Add soy milk or cream to diced tomatoes and spinach, simmer for a few minutes more, add salt and pepper to taste. Boil water, cook pasta. Add cooked pasta to sauce. Add goat cheese and Parmesan. Stir until all pasta is coated. Enjoy! 

Cottage Cheese Cookie Dough

8 oz cottage cheese
⅔ cup almond flour 
1 scoop vanilla protein powder
1 teaspoon vanilla extract 
2 tablespoon maple syrup
½ cup chocolate chunks

Instructions:

Blend the cottage cheese with the vanilla extract, and the maple syrup. Add the protein powder, almond flour, and salt to a bowl then top it with the cottage cheese mixture. Stir until combined then fold in the chocolate chips. Yum!

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Yes, it’s true, the witchy home hunt saga is still unfolding. In this episode, you’ll hear about magical pines, the kindness of strangers, and synchronicities that are too “coincidental” to ignore. We’re letting go while Spirit continues to lead the way… enjoy the journey and its muddy trails, blocked paths, and rushing streams. It’s a little messy but well worth the effort!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Kamogawa Food Detectives by Hisashi Kashiwai

Hearth & Home Witchcraft: Rituals and Recipes to Nourish Home and Spirit by Jennie Blonde

What am I playing on repeat? 

Brazil by Declan McKenna

What’s for dinner? 

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

• Kosher salt and black pepper
• 6 tablespoons extra-virgin olive oil
• 1can chickpeas, rinsed and patted dry
• 2tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 1 lb brussels sprouts, trimmed and very thinly sliced 
• 8 oz dried pasta
• ½ cup freshly grated Parmesan
• 2 tablespoons drained capers
• 2 tablespoons lemon juice
• ½ tsp red-pepper flakes
• ¼ cup chopped fresh chives

Instructions:

Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Energy Balls

Ingredients:

• 1 1/2 cups oat flour
• 1 cup walnuts
• 1/3 cup well-stirred creamy natural PB
• 10 soft Medjool dates**
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 1/2 cup mini chocolate chips

Instructions:

• In a food processor, place the oat flour, walnuts, almond butter, dates, vanilla, water, and salt. Pulse until the mixture sticks together when pinched. If it’s too crumbly, pulse in more water, 1 teaspoon at a time.
  
  
• Transfer the mixture to a bowl and stir in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop and roll into balls.
  
  
• Store extra energy balls in the fridge. They also freeze well. To thaw, leave them at room temperature until soft.

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The witchy house hunt saga is still unfolding. This week included ups and downs, triumphs and failures. What do you do when the path forward doesn’t seem clear? How do you combat a scarcity mindset and invite abundance? How do you follow a soul-aligned path when your rational mind rages against it? This episode will explore these questions and more. Walk with me as I stumble and fumble toward a magical new home!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Just Enough and not Too Much by Kaethe Zemach

Goblin Mode by McKayla Coyle

What’s for dinner?

Chicken Burritos
Tortillas
Refried black beans
Leftover rice
Precooked chicken
Mexican cheese

Veggie Burritos
Tortillas
Refried black beans
Leftover rice
Mexican cheese
Toasted sweet potatoes
Spinach

Tarot Tea

1 tsp black tea
1 tablespoon dried cherries
1 tsp peppermint
1 vanilla bean

Combine herbs and cherries. Pour boiling water, steep three minutes, cut vanilla bean down center, stir vanilla bean clockwise in teacup. Sweeten to taste. 

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The witchy house hunt saga continues! The last two weeks have involved leaky ceilings, mouse droppings, asbestos pipes, potholed driveways, suspicious barns, and the stench of death… When things just don’t seem to be going your way, it can be hard to stay grounded in your practice, of course, it’s in these times that we need our practice most. This conversation will dive into the challenges we face when attempting to follow a spiritually aligned path. What happens when the right path feels irrational? How do we know when to pause and when to take action? These answers can sometimes feel elusive. Walk with me as I share my journey in real time.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

After the Forest by Kell Woods
A Tea Witch’s Grimoire by S.M. Harlow

What’s for dinner?

Arizona Taco Salad
Romaine lettuce 
Avocados
Grape tomatoes
Mexican cheese
Black beans 
Chipotle dressing
Tortilla strips 

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Moving into a new home is a daunting task; usually full of hard work and lots of stress. When you finally get into your new space, you want it to feel like home as soon as possible. In this episode, we’ll explore several witchy rituals that will clear your home of old, stagnant energy and have it magically humming in no time!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The House of the Witch by Claire Marchant

Cottage Witchery: Natural Magick for Hearth and Home by Ellen Dugan

What am I listening to on repeat?

Like a Prayer by Madonna

What’s for dinner?

Autumn Wild Rice Soup

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice*
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt & pepper

instructions:

• Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
• Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.
• Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
• Serve. Serve warm and enjoy!

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Are you currently considering a move? Buying a house? Selling a house? Finding a new apartment? This process can be stressful, overwhelming, and downright frustrating. In today’s episode we’ll talk about incorporating magical guidance into the moving process. We’ll shift from a theoretical idea of spirituality to practically incorporating spirit into your life. We’ll explore how turning to your practice during times of transition can help to align and guide the process. So pull out those tarot cards and get ready to embrace your next magical home!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Witch Born by Nicholas Bowling
Take Back the Magic by Perdita Finn

What I’m listening to on repeat?

Cigarette Daydreams by Cage the Elephant

What’s for dinner? 

Sweet & Savory Eggplant Melts

Ingredients :
Good bread
Fresh mozzarella
Roasted eggplant
Fresh basil
Fig butter
Balsamic vinegar 

Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup creamy all natural peanut butter (only ingredients should be peanuts and salt)
• ½ cup pure maple syrup
• 1 tablespoon vanilla extract
• 1 cup gluten free rolled oats
• 1 cup semi sweet chocolate chips
• 2 eggs
• ½ teaspoon baking powder
• ⅛ teaspoon sea salt

Instructions:

1. Preheat oven to 350 degrees
2. In a bowl, beat peanut butter, maple syrup, eggs, and vanilla.
3. In a separate bowl, whisk together the oats, baking powder, and salt
4. Add dry mixture to wet and beat until combined
5. Beat or stir in the chocolate chips
6. Drop batter into cookie shapes on a non stick baking sheet
7. Bake at 350 degrees for 8-13 minutes, or until the center is cooked through

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Knowing how to rest and when to trust are two skills many of us struggle to master. Slowing down and letting go require setting our egos aside in order to open ourselves up to something greater. In this conversation, I'll share how this is personally showing up for me after a recent bout with Covid and a possible house move on the horizon. Enjoy this slow stroll through the woods as you reflect on the need for rest and spiritual guidance in your own life. 

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Medusa's Sisters by  Lauren J. A. Bear

Build the Life You Want by  Arthur Brooks & Oprah Winfrey

What am I listening to on repeat?

Greenday- new album: Saviors

What's for dinner?

Refrigerator Fried Rice
Ingredients:
Drizzle of Olive oil
Leftover rice
Crumbled tofu
Garlic
Veggies (whatever you have!)
Coconut aminos
Vegan oyster sauce (optional)
Hot sauce or kimchi
Fried eggs
Scallions

Directions: Sauté garlic in olive oil. Add tofu and veggies, sauté for a few more minutes. Add rice, coconut aminos, oyster sauce, and hot sauce or kimchi. Top with fried eggs and scallions. Enjoy!

Chocolate Peanut Butter Banana Bark
Ingredients:
2 small bananas, sliced
¼ cup natural peanut butter
½ cup chocolate chips
1 tsp coconut oil
flaky sea salt sprinkled on top

Directions: Slice bananas, single layer on parchment paper. Warm peanut butter until pourable, spread PB over bananas. Harden in freezer. Remove from freezer. Add chocolate chips and coconut oil to microwave safe bowl, microwave for 30 second increments, stirring between each. It shouldn't take longer than 1-2 minutes total. Spread chocolate over top, sprinkle sea salt, freeze. Enjoy! 

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Imbolc is upon us! We blinked and we’re already halfway through the dark season. Call upon the guidance of Goddess Brigid as we linger in this moment, right between the winter solstice and the spring equinox. This is an ideal time to start sowing  seeds. During this rainy walk, imagine what you will release this Imbolc to make space for all the things you hope to birth as the warmth and light return.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Weyward by Emilia Hart
Brigid’s Mantle by Lilly Weichberger and Kenneth McIntosh

What’s for dinner?

Lemon Ricotta Pasta

Ingredients:
12 ounces pasta
1/2 cup reserved pasta water
1 tablespoon olive oil
3 cups packed spinach leaves
Garlic till your heart's content 
1 cup ricotta cheese
Zest of 1 lemon
3 tablespoons lemon juice 
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste 

Directions: 

• Bring a large pot of salted water to a boil. Reserve ½ cup of the starchy pasta water and drain the pasta. Pour the pasta back into the pot.
• While the pasta is cooking, heat the olive oil over medium heat in a large skillet. Add the spinach, cook until wilted. Add the garlic and cook for 1 minute.
• Reduce the heat to low and stir in the ricotta cheese. Add the lemon zest and lemon juice and stir until creamy. Add the reserved pasta water and stir again until well combined. Stir in the Parmesan cheese. Season with salt and black pepper.
• Add in the pasta and stir well until pasta is well coated in the ricotta sauce. Garnish with basil, crushed red pepper flakes, and extra Parmesan cheese, and extra squeeze of lemon. 

Honey Lemon Yogurt Cake

3 eggs
1 1/2 cups plain yogurt (not low-fat)
2/3 cup olive oil
1 cup honey
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice
2 1/2 cups (12 1/2 oz.) flour- oat flour if you feel fancy! 
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
pinch ground nutmeg

Directions: Pre-heat oven to 350. Grease a loaf pan. In a large bowl whisk eggs lightly. Add yogurt, olive oil, honey, vanilla, lemon zest and juice, whisking till combined. Add remaining ingredients and whisk till just smooth and no lumps remain – do not over whisk. Pour the batter into the loaf pan and  bake for 60-70 minutes, until a knife or toothpick comes out clean. 

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Have you ever just had one of those weeks? You know the kind... when everything gets under your skin and leaves you feeling kind of prickly and irritated. We've all been there and sometimes upon reflection we find that there are other emotions bubbling right under the surface. In this conversation, we'll explore annoyance, fear, and the need to adapt when things just don't go your way... like, for example, when your snowy recording gets sabotaged and you wind up parked in your car on the side of the road! We'll practice slowing down, embracing the moment, and focusing on being in the here and now rather than fretting over what's to come.

What I’m reading?

https://bookshop.org/shop/witchywomanwalking

Starling House by Alice E. Harrow
Quantum Body: The New Science of Living a Longer, Healthier, More Vital Life by Deepak Chopra

What I’m playing on repeat?

Shake Your Rump by the Beastie Boys

What’s for dinner?

Rice/Protein/Greens/Kimchi 

Ground Turkey, chicken, protein crumble

Rice

Bok choy

Kimchi

Apple Cinnamon Parfait

Greek Yogurt

Sauted apples

Maple syrup

Vanilla

Lemon juice

Cinnamon

Granola

Nuts/chocolate chips/berries  

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What is more comforting than bread? The mundane task of making bread becomes nothing short of magical as you experience the alchemy of turning a sourdough starter into a mouth-watering loaf of goodness! The ritual of bread baking offers us connection, comfort, and life-giving sustenance. On these chilly, dark days, warm your home, hearth, and belly with a delicious loaf made by your own two hands. Make kitchen magic as you stir, knead, shape, and bake, then soak in the heavenly aroma and savor each delicious bite! 

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Change by Kirsten Miller
Culinary Pharmacy by Lisa Mase

What I’m listening to on repeat?

Jessie’s Girl by Rick Springfield

What’s for dinner? 

Healing Bowl
Ingredients:
Quinoa
Roasted root veggies
Chicken or beans
Kale
Fermented veggies

Artichoke sauce
Ingredients:
1 can artichoke hearts, 1/4 cup olive oil, tablespoon lemon juice, 1/2 teaspoon thyme, 1/2 teaspoon sea salt 

Sweet Cinnamon Milk Tea

Ingredients:
3 cinnamon sticks
3 black tea bags
1 ½ cups milk 
3 teaspoons maple syrup
1 teaspoon vanilla extract

Instructions:
Combine 2 cups water and cinnamon sticks in a small saucepan. Bring mixture to a boil. Remove water from heat, then add tea bags. Cover pot and let tea steep for 5-7 minutes. Heat milk in microwave or another saucepan until warm. Set aside. When 7 minutes has passed, remove tea bags and cinnamon sticks from saucepan. Stir in maple syrup and vanilla extract. Then add milk.

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If you connect with hearth witchcraft or identify as a kitchen witch, hygge is a concept you’ll eagerly welcome into your life. The Danish word hygge can be defined as a quality of coziness that comes from doing simple things such as lighting candles, baking, or spending time at home with your family (Cambridge Dictionary). Steaming cups of coffee, a crackling fire, soft blankets, cozy socks,  flickering candles, freshly baked bread, soup bubbling on the stovetop, cuddling your favorite pet, engaging conversation, time in nature, snuggling up with a good book… all of these things are hyggelig! Put on some cozy mittens, lace up your boots, and enjoy this chilly walk in the woods as we eagerly await the snow and talk about all things hearth, home, and hygge!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Winter is the Warmest Season by Lauren Stringer

My Hygge Home: How to Make Home Your Happy Place by Meik Wiking

What am I listening to on repeat?

There is a Light That Never goes Out by The Smiths

What’s for dinner?

 Mushroom Risotto
Ingredients:

4 tablespoons butter
2 tablespoons  miso paste
 1-2 cups Mushroom medley 
3 tablespoons olive oil
2 tablespoons roughly chopped fresh thyme or parsley 
6 garlic cloves minced and divided in half
6 to 8 cups vegetable broth 
2 large leeks or onion 
1/2 teaspoon salt, plus more to taste
Freshly cracked black pepper
2 cups Arborio rice
2/3 cup white wine 
1/4 cup parmesan cheese

• Instructions: Take the butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.
• Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.
• Cook the mushrooms and leeks/onions in olive oil for 8 to 9 minutes, until nicely browned, stirring only occasionally.
• Reduce the heat to medium. Add the chopped thyme and  garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning.
• Add the creamed miso butter and stir into the mushrooms. Season with a pinch of salt and pepper. Set aside.
• Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat.
• Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated.
• Ladle in 1 cup warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time.
• Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.
• It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy.
• Add cooked mushrooms to the risotto, and stir to warm through.
• Remove from the heat, and stir in parmesan, if using. Season to taste, add fresh herbs. Enjoy!

Sweet Potato Brownies

https://www.wellplated.com/sweet-potato-brownies/#wprm-recipe-container-33710

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Welcome to 2024! As we step into this next calendar year, give yourself the time to slow down and tune in to the messages within. The winter initiation ritual is a wonderful way to start this process, but the practice needn't stop there. As we settle into the darker, colder months, we have the opportunity to embrace deep introspection, slow rituals, and profound spiritual connection. Light a candle (or ten!) and allow the winter to awaken the stirrings of your witchy spirit!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Bear and the Nightingale by Katherine Arden
The Culinary Pharmacy: Intuitive Eating, Ancestral Healing, and Your Personal Nutrition Plan by Lisa Mase

What am I listening to on repeat?

Can I Kick It? A Tribe Called Quest

What’s for dinner? 

Ricotta Sourdough Toast

Ingredients:

Sourdough bread (homemade or store bought)

Ricotta

Honey

Fig jam

Caramelized onions

Pickled red cabbage

Greens- spinach or arugula

Fried Egg

Instructions: Toast up some good sourdough bread, then load it up with all your favorite toppings. Get creative! 

Matcha Chia Pudding

1/2 cup chia seeds

1 1/2 cup milk

3 tablespoons sweetener

1 teaspoon vanilla 

1-2 teaspoons matcha powder

Bananas, blueberries, or strawberries (optional)

Nuts (optional)

Instructions: Mix up all the ingredients in a mason jar, shake to combine, refrigerate for a few hours until thickened. Enjoy! 

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A new cycle is beginning! The end of the calendar year is a wonderful time to reflect on the past year and make magic for the year to come. As we step into the New Year, what do we want to call into our lives? This is a time to move beyond shallow resolutions and intentionally align with our deeper knowing. What must you let go of? What is your soul calling you to create now? This episode offers a winter initiation ritual that will encourage you to connect with your past and present selves in order to light the way for your future self. Start this year from a place of connection and grounding, tune in as we enter these darker months, this is fertile time to uncover a truer version of yourself. Happy New Year!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Weaver and the Witch Queen by Genevieve Gornichec

Scandinavian from Scratch: A love letter to the baking of Denmark, Norway, and Sweden by Nichole Accettola.


What am I playing on repeat?

Healthy Body by Operation Ivy


What’s for dinner?

Winter Salad

1 head kale, shredded

4 cups shredded brussels sprouts

Seeds from 1 pomegranate

1 avocado

1 cup parmesan or goat cheese

1/2 cup pistachios 

Balsamic Dressing 

1/3 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon fig jam

1 tablespoon fresh thyme

2 teaspoons orange zest

Salt and pepper to taste 

Instructions

• Preheat the oven to 350° F. Line a baking sheet with parchment paper. 
• On the prepared baking sheet, arrange the brussel sprouts tossed in olive oil, salt and pepper in a single layer. Bake  until crisp. 
• In a large salad bowl add the kale . Season with salt, pepper, and red pepper flakes. Mix up dressing ingredients, massage into leaves. 
• Add the pomegranates, cheese, roasted Brussels and pistachios – toss. Top with avocado.

London Fog latte

¾ cup water

2 teaspoons earl grey tea  (or 1 tea bag

¼ teaspoon dried lavender

2 teaspoons brown sugar

1 teaspoon vanilla extract 

¾ cup milk (any kind)

Instructions: Combine tea, lavender buds, and hot water in a teapot. Cover teapot and steep for 5 minutes. While tea is steeping, make the frothed milk. Stir in sugar and vanilla, enjoy!

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Happy Solstice! At the time of this recording, Yule is officially upon us and Christmas is just days away! This is the time when many of us start thinking that we haven’t done “enough”. We worry that we haven’t bought enough, baked enough, sent enough cards etc. These thoughts of not "enough-ness" wear us down and deny us of our sense of contentment. This episode is all about embracing “good enough”. Whether you’ve checked everything off your list, or barely scratched the surface, allow yourself to appreciate where you’re at while enjoying the gifts in front of you. At the end of the day, it’s enough and so are you!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Weaver and the Witch Queen by Genevieve Gornichec

What am I playing on repeat?

Where is my Mind by the Pixies

What’s for dinner?

Veggie/Fruit/Cheese Board

Chop up any combination of produce and cheese that you like:

• Cheese of choice 
• Red Pepper
• Cherry Tomatoes
• Cucumber
• Pomegranate
• Artichokes
• Olives
• Dates
• Figs
• Grapes
• Pistachios
• Almonds
• Hummus
• Roasted eggplant spread
• Olive Oil
• Ground Paprika
• Tzatziki
• Parsley

No Knead Rosemary Bread

https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/

Soft Lemon Cookies- Jamie Oliver
Ingredients:

21/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

11/2 cups granulated sugar

2 large eggs

2 tablespoons lemon juice

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

Powdered sugar, for dusting Instructions:

Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Add the lemon juice, lemon zest and vanilla extract, and beat until combined.

Gradually add the dry ingredients to the wet ingredients, and beat until combined.

Drop by tablespoonfuls onto the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Dust with powdered sugar before serving.

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The Winter Solstice is almost here! What better time to sit in front of the old yule log, surrounded by fragrant evergreens and mistletoe?! The Christmas season can sometimes feel overwhelming with so much commercialism and fanfare, but the solstice reminds us to slow down, reconnect with nature, and gather with loved ones around a simple, cozy fire. Take some time this season to remember what this sacred time of year has to teach us...  even when the cold and dark feels endless, the light will return... trust in that. Happy Solstice!

What I’m Reading?

https://bookshop.org/shop/witchywomanwalking

The Last Heir to Blackwood Library by Hester Fox 

The Garden Maker’s Book of Wonder by Allison Vallin Kostovick

What I’m playing on repeat?

Christmas in Hollis by Run D.M.C- The Very Special Christmas Album

What’s for dinner?

Veggie Shepard’s Pie
Ingredients:
Topping:

• 3 pounds yukon gold potatoes, partially peeled (thoroughly washed) or sweet potatoes 
• 3-4 Tbsp vegan butter
• Sea salt and black pepper (to taste)

Filling:

• 1 Tbsp olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 Tbsp tomato paste (optional)
• 1 healthy pinch each sea salt and black pepper
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock 
• 2 tsp fresh thyme 
• 1 10-ounce bag frozen mixed veggies
• Cheese for top (optional) 

Preheat oven to 425 degrees. Boil potatoes, mash with butter, salt and pepper.  Sauté veggies in sauce pan, add lentils and stock, cook until lentils are soft, about 40 minutes. Spread lentils in 9x13 baking dish. Cover top with mashed potatoes. Sprinkle with cheese (optional), bake 20 minutes.

Wassail Recipe

Ingredients:

• 4 apples cut in half and cored
• 1 orange
• 1 TBSP whole cloves
• 2 quarts apple cider
• juice 1 lemon
• 2 cinnamon sticks
• ½ cup honey
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 2 star anise
• 6 allspice berries

Instructions:

• Preheat oven to 350.
• Slice the apples in half and scoop out the core. Fill the hole with sugar and place in a 9x13 baking pan.
• Poke the whole cloves into the orange and place into the baking dish with the apples.
• Place 1" of water in the bottom of hte pan and place the pan into the oven to roast for 40 minutes.
• While the fruit is roasting, pour the apple cider into a large stock pot.
• Add remaining spices, lemon juice, and the honey to the cider.
• Allow to barely simmer while the fruit finishes roasting (When the fruit is done roasting, add it to the pot as well).
• Keep heating on low heat to keep warm while you enjoy!

Resources

https://www.fountaindale.org/what-is-yule/

https://researchersgateway.com/wassail/#google_vignette

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Without water life would be impossible, yet we often take it for granted. During the upcoming Sturgeon Moon take a moment to reflect on the bodies of water that have impacted your life. The deep, blue sea… A cool, placid lake… A magnificent waterfall… While holding gratitude for this life-giving element, enjoy the practice of creating your own moon water. The upcoming August moon is both a blue moon and a super moon, making this an auspicious time to perform the ritual. This energetically infused water can be used for watering plants, magical housekeeping, ritual baths, and more!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Little French Bistro by Nina George
The Art of Wild Swimming Scotland by Anna Deacon & Vicky Allan

What am I playing on repeat?
Everlong by the Foo Fighters

What’s for dinner?

Dad’s Boat Sandwich

Ingredients:
Baguette or fresh Italian bread 
1 (8-ounce) ball fresh mozzarella cheese, sliced
Fresh sliced tomato
Fresh basil leaves
Extra-virgin olive oil, for drizzlin
Balsamic vinegar
Optional additions: arugula and pickled onions 

Hubby’s Fruit Salad

Apples
Nectarines or peaches
Bananas
Blueberries
Strawberries
Chocolate chips
Cinnamon
Drizzle of honey 

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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/ 

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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! 

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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!

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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!

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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! 

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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! 

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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

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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! 

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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

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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! 

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Whether you choose to call it Lughnasadh or Lammas isn’t important, what is important, however, is taking the time to celebrate the first harvest sabbat. This is a time to come together as a community to break bread and appreciate the abundance of the season. Baking a loaf of bread, gathering wild flowers, or making a corn dolly are just a few ways to honor this lovely liminal space between the end of summer and the beginning of autumn. As we take this quiet, rainy walk through the woods, envision all the ways you’ll choose to mark this moment on the witch’s calendar.

What am I reading?

https://bookshop.org/shop/witchywomanwalking

It’s Not a Cult by Lauren Danhof
Bread Therapy: Mindful Art of Baking Bread by Pauline Beaumont

What am I playing on repeat?
S&M by Rhianna

What’s for dinner?

We’re Moving Pasta Salad!

1 lb pasta of choice 
Canned salmon
Cherry tomatoes halved
Garlic
Bread and butter pickles (and juice)
Fresh basil 
Fresh parsley 
Mayo (let your soul guide you!)
Grainy mustard
Salt and pepper

Instructions: Boil pasta per directions. Add halved tomatoes, canned salmon, and chopped pickles and garlic to a bowl. Add Mayo, mustard, and pickle juice to taste. Mix in warm pasta. Top with fresh herbs. Add salt and pepper to taste. 

Bread Pudding 

• 1 loaf day-old bread cubed into 1-inch pieces
• 5 large eggs lightly beaten
• 1 cup brown sugar
• 4 cups milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Instructions:

• Preheat the oven to 350°F. 
• Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed bread into the prepared baking dish and spread it around into an even layer. Set aside.
• In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
• Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
• Enjoy! 

Resources:

https://www.mabonhouse.co/lughnasadh

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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/

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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!!!)

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When summer arrives many of us dream of exotic vacations full of exciting sights, sounds, tastes, and smells. But what if your summer doesn’t include a trip away? What if you find yourself hanging out in your familiar neighborhood, going to work, and walking the dog this summer? How do you find the magic in your very own backyard? In today’s episode, we’ll explore the many wonders waiting for you in the seemingly mundane places. Magic isn’t reserved for only a few weeks out of the year, rediscover the delights right where you are!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Remedial Magic by Melissa Marr
The Backyard Bird Chronicles by Amy Tan

What am I listening to on repeat?

Shot Through the Heart by Jon Bon Jovi

What’s for dinner? 

Summer Beans

Olive oil
Butter beans, pinto beans, cannellini beans
Cherry tomatoes
2 handfuls fresh spinach
Juice of one lemon and zest
2-4 tablespoons of hummus
Garlic
Pickled onions
Salt and pepper 
Maple syrup (optional) 

Instructions: Sauté garlic in olive oil. Add cherry tomatoes and a pinch of salt. Add rinsed beans, lemon juice, hummus, cook for a few minutes. Add spinach and pickles onions, cook until spinach wilts. Season and sweeten to taste. Serve with crusty bread, cheese, and pickles. 

Healthy Homemade Butterfingers by Gathered Nutrition 

1 cup peanut butter
1/3 cup honey
1/2 tsp vanilla extract
1/2 tsp sea salt
1 + 3/4 cup cornflake cereal
1 cup chocolate chips (dairy free, if needed)
1 tsp coconut oil

INSTRUCTIONS

1. In a saucepan over medium-low heat, heat the peanut butter, honey, vanilla, and salt for 2-4 minutes, until heated through and smooth.
2. Add peanut butter mixture to a large mix bowl with the cereal. Stir everything until well-combined, crushing the cereal a bit while mixing so that all of the cereal can get coated.
3. Form the mixture into logs- it should make 12-14 logs. Lay each log out onto a parchment-lined plate or baking sheet. Freeze for 1 hour.
4. Once frozen, melt chocolate chips and coconut oil in the microwave or on the stove (be careful not to scorch the chocolate).
5. Dip each butterfinger in the chocolate, allowing excess to drip off. Return to lined plate and stick back in freezer until chocolate sets, about 10 minutes. Store in refrigerator or freezer

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Humans are funny creatures. We like to think that we can control the timeline of our lives. We fool ourselves into believing that the perfect partner, job, home, or child will arrive precisely when we want it, because we’ve decided that it’s time… right NOW! Sometimes we create unnecessary suffering, because we forget the perfection of divine timing; timing that doesn’t require pushing, pulling, or forcing into submission, timing that flows effortlessly and abundantly because it’s bigger than us. This timing is wise and generous and knows what we need, when we need it. Sometimes all we need to do is step aside in order to make way for the Universe to extend its magical touch. Join me for a steamy walk through the woods while I share the latest installment of my witchy house hunt journey!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

A Lullaby for Witches by Hester Fox
Unfuck Yourself  by Gary Bishop

What am I listening to on repeat?

Never Here by Elastica 

What’s for dinner?

Sweet Potato & White Bean Burgers 

Ingredients:

• 2 cups mashed sweet potato
• Olive oil (for cooking sweet potato)
• 1-1.5 cups brown rice or other grain, quinoa or millet 
• 1 cup canned white beans (rinsed and well drained)
• 1/2 cup finely diced green onion
• 1/2 cup panko bread crumbs
• 2 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp each salt and pepper (to taste)
• 1/4 tsp chipotle powder
• 2 teaspoons Maple syrup for sweetness (optional)

Plus, toppings: whatever you like!

And good buns, teehee! 

Instructions

• Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft.
• While potatoes are baking, cook rice or other grain.
• Add beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup  green onion, breadcrumbs and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or breadcrumbs if the mixture feels too wet. It should be very moist but moldable.
• Lightly grease a baking sheet.
• Make burger patties with your hands.  The thinner you press them, the faster they’ll cook. 
• Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get.

Ice Cream Pie

Ingredients:
half gallon favorite ice cream 
1 (9 inch) pre-made cookie or graham cracker crust
Favorite toppings

Instructions: Let ice cream thaw until slightly soft and scoop-able. Then gently spread a layer in the pie crust, approximately 1″ thick. Add in a light layer of toppings on top. Then add one more 1″ thick layer of ice cream, and add more toppings on top.  Freeze the pie until it is firm again, then slice and serve.

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