Imbolc has arrived! Even if you’re buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it’s the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that’s feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life’s needs outside our door. A little tending goes a long way. 

What am I reading?

The Witching moon Manor by Stacy Sivinski

https://bookshop.org/a/111301/9781668058411

The Green Wiccan spell Book by Silja 

Sil-ya

https://bookshop.org/a/111301/9781782497851

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Raised by Wolves by The Interrupters  

What’s for dinner?

Mediterranean Chickpea Soup

• 2 tablespoons olive oil
• 1 onion
• 1 carrot
• 1 rib celery 
• 1 leek optional
• 2 cloves garlic
• 2 tablespoon tomato paste
• ½ teaspoon dried rosemary or 1 tsp dried oregano
• 4 cups vegetable broth or more to taste
• 2 15 oz cans chickpeas 
• 1½ pounds potatoes peeled and diced 
• 1 15 oz can crushed tomatoes 
• ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste
• 4 tablespoons grated parmesan or crumbled feta - optional

Instructions:

Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.

Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.

Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.

Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.

Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.

Chickpea Brownies

• 2 cans (15 oz each) chickpeas, drained & rinsed
• 1½ cups peanut butter (or other nut/seed butter)
• ⅔ cup pure maple syrup
• 6 tbsp unsweetened cocoa powder
• 4 tsp vanilla extract
• ½ tsp baking powder + 1 tspbaking soda
• 6 tbsp milk of choice
• 1 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.
2. Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).
3. Add cocoa, baking powder, and baking soda; blend 45-60 seconds.
4. Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.
5. Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.

https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/

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