It can be hard to find sacred spaces in our busy, modern world. We often hustle between one frenetic environment to the next, without a moment to catch our breath, pause, and connect. For our mental, physical, and spiritual well-being, it’s imperative that we create intentional, sacred spaces for ourselves. The easiest and most accessible way to do this is by creating an altar. You don’t need a lot of space or any fancy tools to do this. Simply gather items that have meaning for you, find a permanent (or temporary) nook, and give yourself the gift of connecting with the Divine whenever you feel called to do so. As we trek through the freshly fallen snow, imagine your future altar and the solace it will bring into your life.


What am I reading?

https://bookshop.org/shop/witchywomanwalking

The House at Watch Hill by Karen Marie Moning
Wild Magic: Celtic Folk Traditions for the Solitary Practitioner by Danu Forest

What am I playing on repeat?
It’s Tricky by Run D.M.C.

What’s for dinner?

Winter Salad

• 4 cups baby spinach or mixed greens
• 1 cup fresh pomegranate seeds
• 1 cup dried cranberries or cherries
• 1 medium apple, thinly sliced
• 1-2 cups roasted sweet potatoes 
• ½ cup toasted pecans or walnuts
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced

Dressing:

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Wash and dry greens, slice apple and onion, set aside. Dice sweet potatoes, toss in olive oil, salt and pepper, arrange on cookie sheet. Toss nuts in olive oil and salt, arrange on second cookie sheet. Roast potatoes until fork tender. Reduce oven heat to 350 degrees, toast nuts for about 7 minutes. Assemble salad, tossing together greens, sweet potatoes, apples, onions, cranberries, feta, and nuts. Whisk together dressing, drizzle on top. Enjoy! 

Maple Pecan Cottage Cheese Mousse

• 2 cups cottage cheese
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• Whipped cream and extra pecans for garnish

Instructions:

1. In a blender or food processor, combine cottage cheese, maple syrup, and vanilla extract. Blend until smooth and creamy.
2. Stir in the chopped pecans.
3. Spoon the mousse into four serving glasses.
4. Chill in the refrigerator for at least 1 hour before serving.
5. Garnish with whipped cream and extra pecans before serving.

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