Yes, it’s true, the witchy home hunt saga is still unfolding. In this episode, you’ll hear about magical pines, the kindness of strangers, and synchronicities that are too “coincidental” to ignore. We’re letting go while Spirit continues to lead the way… enjoy the journey and its muddy trails, blocked paths, and rushing streams. It’s a little messy but well worth the effort!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

The Kamogawa Food Detectives by Hisashi Kashiwai

Hearth & Home Witchcraft: Rituals and Recipes to Nourish Home and Spirit by Jennie Blonde

What am I playing on repeat? 

Brazil by Declan McKenna

What’s for dinner? 

Caramelized Brussels Sprouts Pasta With Toasted Chickpeas

• Kosher salt and black pepper
• 6 tablespoons extra-virgin olive oil
• 1can chickpeas, rinsed and patted dry
• 2tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 1 lb brussels sprouts, trimmed and very thinly sliced 
• 8 oz dried pasta
• ½ cup freshly grated Parmesan
• 2 tablespoons drained capers
• 2 tablespoons lemon juice
• ½ tsp red-pepper flakes
• ¼ cup chopped fresh chives

Instructions:

Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Energy Balls

Ingredients:

• 1 1/2 cups oat flour
• 1 cup walnuts
• 1/3 cup well-stirred creamy natural PB
• 10 soft Medjool dates**
• 1 teaspoon vanilla extract
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 1/2 cup mini chocolate chips

Instructions:

• In a food processor, place the oat flour, walnuts, almond butter, dates, vanilla, water, and salt. Pulse until the mixture sticks together when pinched. If it’s too crumbly, pulse in more water, 1 teaspoon at a time.
  
  
• Transfer the mixture to a bowl and stir in the chocolate chips. Use a 2-tablespoon cookie scoop to scoop and roll into balls.
  
  
• Store extra energy balls in the fridge. They also freeze well. To thaw, leave them at room temperature until soft.

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