Happy Summer Solstice! Happy Litha! This is a time to embrace abundance and fertility and to bask in the bounty we've created over the past many months. The Summer Solstice offers an opportunity to gather and celebrate, but it also invites us to pause and notice. What is calling our attention now? What do we want to nurture over the next six months? It's crucial to stay in the moment, but it's also important to be intentional about what we still wish to bring into our lives. As we soak in the light of the longest day of the year, let's reflect on the shifts we hope to see when the shortest day of the year arrives. It may seem like a long way away, but sustainable charge starts with small, gradual steps... steps that we can begin to take right now. As we journey though the woods on this hot, humid morning, consider the intentions you'll set this solstice. 

What am I reading?

The Cloisters by Katy Hays 

https://bookshop.org/a/111301/9781668004418

Close Knit by Jenny Colgan 

https://bookshop.org/a/111301/9780063260566

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Groove is the Heart by Deee-Lite

What’s for dinner?

Protein-packed Cole Slaw

Ingredients for salad:

I head green cabbage (chopped) 

1 cup chopped carrots

2 cups grape tomatoes

1 diced avocado 

2 cups cooked quinoa

Chopped scallions

Chopped parsley 

Chopped bacon 

For dressing:

1 block tofu

1/4 cup Mayo

2 lemons (juiced)

2 tablespoons mustard

1/2 cup bread & butter pickles

1/4 cup pickle juice

1 tablespoon diced garlic

1/4 cup apple cider vinegar 

Salt and pepper to taste 

Instructions: Cook quinoa and bacon according to instructions, set aside. Wash and chop full head of cabbage. Dice carrots, tomatoes. avocado, and fresh herbs. Add all the veggies to a large bowl, toss together. Combine all the dressing ingredients in a blender, blend until smooth, add additional liquid as needed. Pour dressing over veggies, mix thoroughly. Add cooked quinoa and chopped bacon, mix again. Enjoy! 

Chocolate Coconut Bars

Ingredients:

• 4 cups unsweetened shredded coconut
• 1/2 cup coconut oil melted
• 3/4 cup maple syrup
• 1 cup dark chocolate chips 

Instructions:

• Line an 8 x 8-inch pan with parchment paper and set aside. 
  
  
• Add the shredded coconut, coconut oil, and maple syrup to a food processor and blend until everything is evenly mixed.
  
  
• Transfer the mixture to the lined pan and press down firmly. Refrigerate for at least an hour to firm up. 
  
  
• Once firm, use a sharp knife to slice into bars. 
  
  
• In a microwave-safe bowl or stovetop, melt the chocolate. Moving quickly, dip each coconut bar in the melted chocolate until completely coated. Place them on a lined plate and refrigerate until the chocolate has firmed up.

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