Many of us were relieved to leave the heavy energy of 2025 in the rearview mirror. The desire to return to the "good old days" was experienced by more than a few people. But is a return to the past likely for 2026? No one knows what this next cycle will bring, but there's astrological indication that we may be looking toward sweeping change. As Neptune and Saturn move into Aries, we have the potential for massive shifts on a societal level; long held systems may begin to dissolve. So what do we do in the face of uncertainty? Especially, if you find yourself clinging to the familiarity of the past? As we stroll along on this darkening January day, consider how you might tap into a deeper level of acceptance, courage, trust, and authenticity as we hold the Aries energy of 2026. 

What am I reading?

The Seven Miracles of Beatrix Holland by Rachael Herron

https://bookshop.org/a/111301/9781538767320

Could Should Might Don’t: How We Think About the Future by Nick Foster

https://bookshop.org/a/111301/9780374619350

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

A Change is Gonna Come by Sam Cooke

What’s for dinner? 

Hobbit Inspired Roasted Potatoes & Bacon

Ingredients:

• Baby potatoes, halved or quartered
• Thick-cut bacon, chopped
• Onion, sliced
• Garlic, minced
• Olive oil or butter
• Smoked paprika, thyme, rosemary (optional)
• Salt & pepper
• Fresh tomatoes (cherry or diced)
• Fresh parsley (for garnish) 

Instructions:

1. Set your oven to 425°F (220°C) and line a baking sheet.
2. Cook bacon in a skillet until crispy; remove bacon.
3. In a bowl, coat potatoes, onions, garlic, oil, herbs, salt, and pepper.
4. Spread on the sheet and roast for 35-40 mins, stirring halfway, until golden.
5. Add tomatoes for the last few minutes of roasting.
6. Stir in bacon and fresh parsley before serving. Enjoy!

Tips for Extra Hobbit Flavor:

• Creamy Touch: Add a dollop of cream or cheese for extra richness.
• Hearty Additions: Serve with leeks or kale for more earthy goodness.

Twice Baked Honey Cakes

Ingredients:

• 1 ¾ cup flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
• zest 1 lemon
• ¼ tsp freshly ground nutmeg
• ¾ cup milk
• 2 eggs
• ¾ cup high quality honey + 1/4 cup honey for drizzling on top
• 1 tsp vanilla

Instructions:

• Preheat the oven to 350F.
• Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.
• In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.
• Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
• In a small bowl whisk together the milk, eggs, honey, and vanilla.
• Pour the liquids over the dry mixture and combine until just combined - do not over-mix.
• Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
• Bake for 16 minutes, or until mostly done but not quite golden enough.
• Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muff

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Happy New Year! 2026 is officially here! Many people dive into the new year with reckless abandon hoping to meet all of their elusive life goals. This often leads to self-loathing when we fail to meet the unrealistic expectation we’ve hastily set for ourselves. But what if this year we take a gentler approach? Rather than jumping in with both feet, instead we tiptoe into the next calendar year with an intentional, well-laid plan. Instead of rushing, what if we paused, considered, and took our time plotting a thoughtful journey? As we consider the year before us, take the time you need… this may be the key to creating the life you truly desire. 

What am I reading?

The Silver Witch by Paula Brackston 

https://bookshop.org/a/111301/9781250086341

Every Day I Read: 53 Ways to Get Closer to Books by Hwang Bo-reum

https://bookshop.org/a/111301/9781639737796

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

C’Mon Down by Poor Man’s Poison 

What’s for dinner?

 French Onion Soup

 Ingredients:

• 6 large yellow onions 
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon granulated sugar
• 1 teaspoon salt, plus more to taste
• 6 cups rich beef or veggie broth 
• 2 tablespoons fresh thyme leaves – or 1 tablespoon dried thyme
• 2 bay leaves
• 1/2 teaspoon black pepper
• 6-8 thick slices of day-old baguette
• 1½ cups grated Gruyère cheese – Swiss or Provolone work as alternatives
• 1/2 cup grated Parmesan cheese

Instructions:

Slice all onions uniformly using a sharp knife or mandoline. Shred cheese, set aside.

Heat butter and olive oil in a heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and salt, stirring to coat evenly. 

Cook onions for 45-50 minutes, stirring every 8-10 minutes. Take your time, slow stirring makes for great flavor! 

Once onions reach deep caramelization, add 1/2 cup of beef broth to deglaze the pan, scraping up the flavorful brown bits. 

Add remaining broth, thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. 

Preheat your oven’s broiler. Ladle soup into oven-safe crocks, top with bread slices, and generously cover with mixed cheeses. 

Broil for 2-4 minutes until cheese bubbles vigorously and develops golden-brown spots. Enjoy!

Spiced Pear Tea

Ingredients:

– 2 cups water

– 1 ripe pear, sliced

– 1 tablespoon honey (adjust to taste)

– 1-2 cinnamon sticks

Instructions:

1. Start by boiling the water in a pot. Add the sliced pears and cinnamon sticks. 

2. Let the mixture simmer for about 10 minutes. This will blend the flavors beautifully.

3. After simmering, strain the tea into cups. Sweeten with honey to your liking.

4. Serve warm and enjoy the soothing flavors.

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After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you’ll likely be experiencing a let-down after the outpouring of holiday energy. There’s a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it’s the time to rest and plan. Before taking action, follow nature’s lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. 

What am I reading?

Witches of Honeysuckle House by Liz Parker

https://bookshop.org/a/111301/9798892421997

The Anatomy of Anxiety: Understanding and Overcoming the Body’s Fear Response by Ellen Vora, MD

https://bookshop.org/a/111301/9780063075108

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Worst Enemy by Marino 

What’s for dinner?

Black Lentil Soup

Ingredients: 

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 2-3 tablespoons miso paste 
• 1 cup black lentils, rinsed and drained
• 4 cups vegetable broth or bone broth
• 1 cup baby spinach
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• In a large pot, add the olive oil and heat over medium heat for 30 seconds.
• Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.
• Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.
• Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.
• Remove from heat, then stir in spinach and lemon juice.
• Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.

Baked Stuffed Apples 

Ingredients:

• 4 Honeycrisp apples are preferred
• ½ cup of rolled oats
• ½ cup of brown sugar
• 4 tablespoons of butter, softened or melted
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of salt

Instructions:

• Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
• Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.
• In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.
• Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.
• Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.
• Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!

Under Morana’s Sky by Sanja

Instagram- @sanja.slavic.art

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Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It’s also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It’s a perfect time to clear the path for something new. 

 What am I reading?

The Winter Witch by Paula Brackston

https://bookshop.org/a/111301/9781250042705u

Winter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden 

https://bookshop.org/a/111301/9781837833689

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

The Solstice Carole by Saffie 

What’s for dinner? 

Savory Solstice Pie

Ingredients:

• 1 lb ground beef or plant-based meat
• 1 onion
• Garlic
• 2 tbsp olive oil 
• 1 tbsp Worcestershire sauce 
• 1 tsp dried thyme 
• 1 tsp ground black pepper 
• 1⁄2 tsp salt 
• 1 cup stock 
• 2 tbsp all-purpose flour 
• 1 cup peas, fresh or frozen 
• 1 cup diced carrots 
• 1 cup diced potatoes 
• 2 sheets of store-bought or homemade shortcrust pastry 
• 1 egg, beaten

Instructions:

• Preheat oven to 40O degrees f. 
• Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.
• Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.
• Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.
• Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.
• Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.
• Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.
• Pour the meat and vegetable mixture into the pie dish.
• Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.
• Cut a few slits in the top pastry to allow steam to escape.
• Brush the top with beaten egg.
• Bake for 25-30 minutes or until the pastry is golden brown and crispy.
• Allow the pie to cool for a few minutes before slicing. Enjoy!

Sparkling Cranberry Rosemary Mocktail

Ingredients:

• 2 cups unsweetened cranberry juice
• 2 cups sparkling water
• Juice two limes 
• 2 rosemary sprigs
• Fresh cranberries
• 1–2 tablespoons honey or maple syrup 
• Ice cubes

Instructions:

1. Fill glasses with ice cubes.
2. In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.
3. Stir in sweetener until dissolved.
4. Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.
5. Add a few fresh cranberries into each glass.
6. Pour the cranberry mocktail into glasses. Enjoy!

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Do you ever find yourself fighting against the moment? Sometimes the season we’re in is not the one we would choose for ourselves. This can be especially difficult during the holidays, a time when we just want things to feel easy and merry. It’s tempting to create an illusion, rather than looking at the moment for what it truly is. But what if laying bare the truth will actually set us free? Instead of wasting energy on conjuring a false reality this holiday, perhaps we can simply let it be… however that might look. As we walk through the rainy woods, consider the illusions in your life this season. What can you release to make space for a truer, more meaningful holiday this year? 

What am I reading?

Sleigh Spells by Bella Falls

https://bookshop.org/a/111301/9798561945052

Don’t Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyen

https://bookshop.org/a/111301/9798893310153

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Let it Be by the Beatles 

What’s for dinner?

Sheet Pan Gnocchi

Ingredients:

• 1 pound potato gnocchi
• 1 bunch broccolini
• 1 pint cherry tomatoes
• ½ small red onion, thinly sliced
• 2 garlic cloves, sliced
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon fresh thyme 
• ½ teaspoon za’atar
• ¼ teaspoon red pepper flakes
• Freshly ground black pepper
• 6 ounces feta cheese
• Fresh parsley

Instructions

• Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
• In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
• Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.

https://www.loveandlemons.com/wprm_print/sheet-pan-gnocchi

Healthy Peppermint Hot Cocoa

Ingredients:

• 2 cups cashew milk
• 2 tablespoons cocoa powder
• 2 Medjool dates
• 2 drops of peppermint extract 
• One tablespoon dark chocolate 
• Coconut cream
• 1 cup coconut milk
• 1/2 teaspoon coconut sugar
• 1/4 teaspoon vanilla
• One pinch of salt

Instructions:

1. In a small pan, heat cashew milk and cocoa powder on low heat. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint extract and stir until smooth consistency.
2. Pour in a blender, then mix for 1 minute until totally smooth.
3. Beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.
4. Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream. Enjoy!

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December is here! A time for holidays and merriment and… exhaustion? Even when we commit to a simple holiday season, it’s easy to get run down and sluggish from the additional activities, heavy foods, and seasonal colds. But there are definitely things we can do to prioritize our well-being so that we can enter the holiday with vigor. Getting proper sleep, nourishment, fresh air, rest, and an extra dose of fermented foods, will help us fortify our systems this season. Join me in a new location as we reflect on ways to bring restorative rituals into our lives this holiday. 

What am I reading?

Witches of Dubious Origin by Jenn McKinlay

https://bookshop.org/a/111301/9780593819753

The Little Book of Winter: A Cozy Guide to a Season of Comfort and Happiness by Brittany Viklund

https://bookshop.org/a/111301/9781507224397

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Im Doing Fine by Marino

What’s for dinner?

Immune Boosting Soup

Ingredients:

• 2 tbsp extra virgin oil
• 1 large onion, diced
• 3 large carrots, chopped
• 2 parsnip or sweet potatoes 
• 3 stalks celery, finely chopped
• 6 cloves garlic minced
• 2 tbsp fresh ginger, minced
• 1 tsp dried turmeric
• ¾ cup red lentils
• 2 tbsp fresh parsley
• ½ tsp sea salt, more to taste
• 4 cups vegetable broth + 2 cup water
• 2 cups kale or spinach, finely chopped
• 1 small lemon, juiced

Instructions:

1. Warm olive oil in a large pot on medium heat. Once hot, add onion and sauté for 3 minutes.
2. Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.
3. Add broth, water, lentils, salt and several grinds of black pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
4. Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste (I did another ¼ tsp salt) and enjoy!

Turmeric Orange Tea Latte

Ingredients:

• 2 herbal tea bags (such as ginger tea, orange hibiscus, or herbal tea of choice)
• 6 oz water
• 10–12 ounces plant based milk
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 
• 1/2 teaspoon ground cinnamon, divided
• 1 teaspoon whole cloves or 1/4 teaspoonground cloves
• Pinch of nutmeg, optional
• Optional pinch of black pepper for turmeric absorbency
• 1/4 cup maple syrup or honey
• Juice from 1 medium orange

Instructions:

1. Steep the tea bags in 6 ounces water to ensure a highly concentrated tea.
2. In a small pot, combine 10-12 ounces of coconut or almond milk with ginger, cloves, optional nutmeg, turmeric, pepper, cinnamon, maple syrup, orange juice, and optional coconut oil. Whisk the ingredients together.
3. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the spices to infuse and the maple syrup to dissolve. If desired, add vanilla extract and mix well.
4. Strain the mixture to remove the cloves if you used whole cloves.
5. Pour 2-3 ounces of the brewed concentrated tea into a cup.
6. Whisk the golden milk (the mixture in the pot) again to create a frothy texture. Alternatively, you can use a frother.
7. Pour ⅓ to ½ cup of the frothy golden milk over the tea to create a tea latte.

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The holiday season is officially in full swing! This is the time of year when traditions really take center stage. But before embarking on the usual holidays customs, consider if these rituals still align with who you are today. Do holiday traditions bring you comfort and joy? Or are there traditions that feel restrictive and oppressive? What are you eager to carry forward and what would you rather leave in the past? This season, embrace the traditions that feed your holiday spirit, and give yourself permission to set down the traditions that have become too heavy. As we take in the cold night air, envision the magic you’ll create when you combine tradition with intention. 

What am I reading?

Daughter of the Tarot by Clare Marchant

https://bookshop.org/a/111301/9781836030577

The Way of the Fearless Writer by Beth Kempton

https://bookshop.org/a/111301/9781250892133

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Still Breathing by Green Day

What’s for dinner? 

Blackberry Grilled Cheese

Ingredients:

Baguette

Brie

Olive oil

Fresh Mozzarella

1 onion

Blackberry preserves

Instructions:

Preheat oven to 350 degrees. Add 1-2 tablespoons of oil to pan, add sliced onions, season with salt and pepper, sauté until lightly caramelized. Slice baguette down the center. Spread one side with blackberry preserves, layer with Brie and mozzarella, top with caramelized onions. Bake until cheese is melted and bread is lightly browned. Enjoy! 

Grandma Holmes’s Pumpkin Pie

Prepare pie crust using favorite recipe or use pre-made pie crust. 

Pie Filling
2 cups pumpkin purée

14 oz can sweetened condensed milk

2 eggs

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg 

Instructions:

• Preheat oven to 475 degrees.
  
  
• Mix all filling ingredients together in a large bowl, then pour into prepared piecrust.
  
  
• Bake at 425 degrees for 15 minutes. Then lower heat to 350 degrees and bake for another 30-40 minutes or until pumpkin  filling is firm. Enjoy! 

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How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you’ll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. 

What am I reading?

The Secret Christmas Library by Jenny Colgan

https://bookshop.org/a/111301/9780063455443

Guided: The Secret Path to an Illuminated Life by Laura Lynn Jackson

https://bookshop.org/a/111301/9780593729571

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Record Player by Daisy the Great 

What’s for dinner?

Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons

• 3 heads of garlic
• 2 shallots
• 4 potatoes
• 1 cup cauliflower
• Fresh thyme (minced)
• Olive oil
• 5 cups chicken or vegetable broth
• 1 cup heavy cream or full fat coconut milk 
• Loaf of french bread 
• 3–4 tbsp chili crisp
• Parmesan 
• Chives
• Salt and pepper 
• Pinch of red pepper flakes
• 1 tsp Italian seasoning

Instructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.

Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. 

Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. 

Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! 

Healthy Date Candy Bars

Ingredients:

• 8 large soft medjool dates
• 1/2 cup creamy peanut butter (I use an all natural)
• 2 Tablespoons pure maple syrup (optional for more sweetness)
• 1/4 cup crushed pretzels (gluten-free + paleo if needed)
• 20 whole pretzels (gluten-free + paleo if needed)
• 1 cup dark chocolate chips (vegan + paleo if needed)
• 1 1/2 Tablespoons coconut oil

https://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/

Shop Like a Witch/ Sustainable Consumerism

https://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerism

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It feels like just a moment ago that we were ushering in Samhain, and now Christmas and Yule are a mere 6 weeks away. For some, this time of year is steeped in excitement and gratitude, for others it’s cloaked with stress and anxiety. What if we could shape our holiday narrative by acknowledging what really matters to us this season? Rather than getting caught up in the traditions and expectations of years passed, what if we first asked ourselves, “What has this past year been like for me?”. From this place of knowing, we can determine if we need rest… celebration… gathering… solitude. Maybe what we need is to remember the beauty of a slow, soulful, simple holiday. As we wander the paths on this blustery morning, consider how you want to feel as you bring 2025 to a close.

What am I reading?

A House Between Sea and Sky by Beth Cato 

https://bookshop.org/a/111301/9781662527760

Calm Christmas and a Happy New Year by Beth Kempton

https://bookshop.org/a/111301/9781982151867

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

She’s Not Gone Yet But She’s Leaving by The Fratellis 

What’s for dinner?

Mystical Witch Soup

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, sliced
• 1 cup butternut squash, cubed
• 1 (15 oz) can cannellini beans, drained
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• Salt and black pepper to taste
• Optional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.
2. Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender.
3. Pour in the vegetable broth. Stir in the thyme, sage, cinnamon, salt, and black pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to soften fully.
5. Add the cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot. Serve hot, garnished with fresh parsley or coconut milk.

https://superdailyrecipes.com/mystical-witch-soup-recipe-for-cozy-nights/

Flourless Pumpkin Brownies 

Ingredients:

• 3/4 cup almond butter (or other natural nut butter)
• 3/4 cup canned pumpkin puree
• 2 eggs
• 1/2 cup maple syrup
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• pinch of salt
• 1/2 cup chocolate chips  

Instructions:

Preheat oven to 350 degrees. Grease 8x8 baking dish, set aside. In a large bowl, whisk together nut butter and pumpkin purée. Then whisk in eggs, maple syrup, and vanilla. Add cocoa powder, baking soda, and salt to wet ingredients, mix. Stir in chocolate chips. Bake for 22-25 minutes. Cool, cut, enjoy! 

Calm Christmas Podcast

https://bethkempton.com/podcast/

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November is bringing some big energy to the table! The supermoon on the 5th is quickly followed by Mercury stationed retrograde, which can cause some sticky communication and logistical upsets. When these cosmic shifts occur on top of other daily challenges, we can find ourselves feeling strained and overwhelmed. In these moments, we’d be wise to surrender, rather than choosing to push and fight until we meet our breaking point. There’s no shame in slowing down or asking for help, but first we need to acknowledge that we’re struggling. As we wander through the darkening woods, consider how close you are to your limit. Maybe it’s time to wave the white flag, take a deep breath, and surrender.

What am I reading?

The Poisoner’s Tale by Cathryn Kemp

https://bookshop.org/a/111301/9781454957461

The Aura Color Wheel: What Your Souls Aura Reveals About Your Inner Gifts, Wounds, and Lessons by Helen Ye Plehn

https://bookshop.org/a/111301/9781401995430

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Let’s Dance to Joy Division by the Wombats 

What’s for dinner? 

Beef Stew

Ingredients:

1 pound stew meat 

2 tablespoons butter

Carrots

Potatoes

Celery

Onions

Garlic

1 can diced tomatoes

1/2 cup white wine

1 cup chicken broth

Salt and pepper

Herbs de Provence 

Instructions: Melt the butter in pot, season beef cubes with salt, pepper, and herb mixture. Brown beef, remove from stew pot, set aside. Add more butter or olive oil to pot, sauté onions, garlic, carrots, and celery, sauté until onions turn translucent. Add diced tomatoes, broth, wine, and potatoes to pot. Bring to a boil, then turn heat down, simmer until potatoes become fork tender. Season to taste. Serve with crusty bread. Enjoy! 

2 Ingredient Chocolate Mousse 

Ingredients:

• 1 ½ cups (357 g) heavy cream, cold and divided
• 1 cup (182 g) chocolate chips, semi-sweet (or your preference)

Instructions:

• In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength). 
  
  
• Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
  
  
• Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
  
  
• Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.
  
  
• Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving.
  
  
• Serve topped with extra whipped cream
  
  

https://iambaker.net/wprm_print/two-ingredient-chocolate-mousse

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