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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