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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