Witchy Woman Walking

Expansion can be challenging, especially when life puts roadblocks in our way. It's easy to believe that these setbacks are a sign that we're not meant to stretch and grow. But what if these bumps in the road are actually signs that we're heading in precisely the right direction? Perhaps, these are invitations from the Universe to push ourselves a little further. Holding the vision requires trust and vulnerability, and sometimes a little audaciousness! As we ramble through the autumn woods, reflect on the setbacks in your own life. Before you give up, consider the possibility that these initiations are here to guide you toward even greater heights!

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What am I reading?

Letters From the Last Apothecary by Bita Behzadi

https://bookshop.org/a/111301/9798318602054

The Dabbler's Guide to Witchcraft: Seeking an Intentional Magical Path by Fire Lyte 

https://bookshop.org/a/111301/9781982174347

What’s playing on repeat?

Best I Ever Had by Vertical Horizon

What’s for dinner?

Sweet Potato Burrito

Ingredients:

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

2 cloves garlic, minced 

1/2 onion, finely diced 

1 jalapeno, seeded and finely chopped 

1 tablespoon chili powder 

1 tablespoon tomato paste 

1/2 teaspoon dried oregano 

2 cups packed fresh baby spinach 

One 15-ounce can black beans, drained 

One 14.5-ounce can diced tomatoes 

1 cup crumbled queso fresco 

Juice of 1 lime

Ten 10-inch whole-wheat tortillas 

1 bunch fresh cilantro, chopped 

Hot sauce, as desired 

Instructions:

1. Preheat the oven to 425 degrees F.
2. Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
3. Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
4. Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. Enjoy!
   
   

Japanese Milk Tea 

Ingredients:

1 cup water
1 tbsp Darjeeling tea leaves, loose 
1 cup milk
2 tsp granulated sugar, more or less to taste

Instructions:

• Fill 2 tea cups with the hottest water from your tap. This will keep the cup warm until you are ready to put the tea in it.
• Add the 1 cup water into a small saucepan over high heat. Heat until it comes to a boil.
  
  
• Add 1 tbsp tea leaves into the water and boil for 2 minutes.
  
  
• Add 1 cup milk into the tea and reduce the heat to medium. Heat the milk, stirring occasionally, until it just barely comes to a simmer. Do not allow the milk to boil.
  
  
• Pour the Royal Milk Tea through a fine mesh strainer or tea strainer, removing all of the loose tea leaves.
• Once strained, pour the hot water out of your tea cups. Then divide the tea amongst two warmed tea cups.
• Flavor with 2 tsp granulated sugar if desired! Enjoy!
  
  

https://foreignfork.com/japanese-milk-tea-recipe/#Japanese_Milk_Tea_Recipe

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As the weather starts to cool and the autumn energy settles in, many of us feel the pull to slow down. But there’s actually a powerful energy of expansion available to us between Mabon and Samhain. Before we retreat into the cocoon of the darker months, we have the opportunity to stretch ourselves. The balance of these autumnal energies encourages growth and replenishment. Where do you go to rest and retreat? Where do you go to feel expansive… and maybe even a little uncomfortable? As we wander the leaf covered paths, consider how you might step out of your comfort zone this fall. Rest assured that retreat will be available to you as we journey closer to Samhain. 

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What am I reading?

Beyond the Graves Waits Mist and Sea by Kathleen Kaufmann

https://bookshop.org/a/111301/9781496753946

Everyday Elixirs: Mocktails, Matchas, and Seasonal Drinks to Inspire Wellness by Blair Horton

https://bookshop.org/a/111301/9781496753946

What's playing on repeat?

Au Pays du Cocaine by Geese

Fire Fire by Steam Powered Giraffe

What's for dinner?

Million Dollar Soup 

Ingredients:

• 2 cups peeled and cubed butternut squash
• 1 (11-oz.) pkg. chicken sausage, sliced
• 2 tsp. olive oil
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. fresh cracked black pepper, divided
• 10 sprigs fresh thyme, divided
• 5 slices center cut bacon, chopped
• 2 Tbsp. unsalted butter
• 1 small white onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 3 Tbsp. all-purpose flour
• 3/4 cup dry white wine
• 5 cups chicken stock
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 2 Tbsp. heavy cream
• 1 lemon, zested
• 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)

Instructions:

1. Prepare oven and baking sheet: 
   Heat oven to 350°F and line a baking sheet with aluminum foil.
   
   
2. Roast squash and sausage: 
   In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
   Roast until squash is softened and sausage has begun to brown, 25 minutes.
   
   
3. Cook bacon: 
   Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently. 
   
   
4. Remove bacon from pan: 
   Remove bacon with a slotted spoon, reserving fat in pan.
   
   
5. Cook garlic, onion, and celery: 
   Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
   
   
6. Make roux: 
   Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
   
   
7. Add stock: 
   Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
   
   
8. Blend some of the soup mixture: 
   Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape.  Blend until smooth and  stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
   
   
9. Stir in squash and kale: 
   Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
   
   
10. Garnish and serve: 
    Top individual servings with extra thyme leaves and bacon.
    
    

https://www.southernliving.com/million-dollar-soup-8742015?print=

Creamy Spiced Rose Hip Elixir

Ingredients:

1 tablespoon dried rose hips

3 ounces boiling water

1/2 ounce full-fat coconut milk

1 teaspoon vanilla bean paste

Pinch ground cinnamon

Pinch ground cardamom

Pinch sea salt

Instructions:

Place rose hips in small bowl and add boiling water, steep 20 minutes. 

Fill a shaker with ice, strain rose hips through sieve into the shaker. Discard the solids. 

Add the coconut milk, vanilla is a paste, cardamom, cinnamon, and salt. Shake vigorously. 

Strain into a glass filled with fresh ice, Garnish with cinnamon stick, enjoy! 

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We’re living in a moment where light is being shined onto the darkest of places. Atrocities that once remained hidden in shadow, are finally being exposed. Patriarchal systems are still ever-present, but something else is trying to emerge… the feminine is rising! As the sacred feminine steps forward, the sacred masculine must bravely step beside her. Both energies are needed to shift the poisonous repeated cycle of oppression and violence. As we process the fury of the past week, let’s also make space for the sacred, this is the energy needed to create a better world for all. 

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What am I reading?

The Haunting of Hecate Cavendish by Paula Brackston 

https://bookshop.org/a/111301/9781250865632

Spells for the Apocalypse by Carmen Spagnola

https://bookshop.org/a/111301/9781682689516

What’s playing on repeat?

Wings by ILUKA

What’s for dinner?

Farro Sausage & Baby Broccolini 

Ingredients:

8 ounces farro

1 package sausage of choice

Bunch of baby broccolini

1 zucchini

Garlic (as much as you like)

Sun-dried tomatoes in olive oil

Juice of one lemon

Fresh Parmesan cheese

Salt & pepper

Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy!

Pumpkin  (or Roasted Honeynut Squash) Crumb Cake 

Ingredients:

Crumb Topping 

• ½ (packed) cup brown sugar
• ½ cup all-purpose flour
• 1 teaspoon pumpkin spice blend
• Pinch of salt 
• ¼ cup unsalted butter, cold and cut into cubes

Cake:

• 1 (packed) cup brown sugar
• 2 large eggs
• 1 cup canned pumpkin purée or roasted honeynut squash
• ¼ cup unsalted butter, melted
• ¼ cup neutral oil
• 1 tablespoon pumpkin spice blend
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ cups all-purpose flour

Instructions:

Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.

In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs.

In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.

Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy!

Articles:

https://www.elephantjournal.com/2019/10/traits-of-the-sacred-masculine-miguel-dean/

https://science.howstuffworks.com/life/evolution/society-run-by-women.htm

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Mabon season is upon us! The autumn equinox offers us the opportunity to explore many themes; such as, gratitude, transition, and letting go. This is also a time to reflect on the balance or lack of balance in our lives. It's a chance to dance with the light and shadow within. As we welcome the day on this dark and chilly morning, consider the spaces in your life that need a little more balance and light. Nature shows us the way if only we take the time to see its wisdom. 

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What am I reading?

The Forest Becomes Her by Julie Carroll Dalton 

https://bookshop.org/a/111301/9781250889751

Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack 

https://bookshop.org/a/111301/9780762488971

What’s playing on repeat?

Devil Like Me by Rainbow Kitten Surprise 

What’s for dinner?

Roasted Butternut Squash Soup

Ingredients:

3 ½ pounds butternut squash

1 tablespoon olive oil

1 small yellow onion, halved

1 small garlic clove, peeled

½ tablespoon maple syrup

1 teaspoon salt 

freshly ground black pepper, to taste

¼ teaspoon ground nutmeg 

¼ teaspoon ground ginger

3 to 4 cups vegetable broth

Optional garnish: pepitas, parsley, and freshly ground black pepper

Instructions:

Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.

Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. 

After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.

Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.

Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper

https://downshiftology.com/recipes/roasted-butternut-squash-soup/#wprm-recipe-container-33834

Pumpkin Scones 

Ingredients:

• 2 cups all-purpose flour 
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice*
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen
• 1/3 cup + 2 Tablespoons heavy cream, divided
• 1 large egg
• 1/2 cup canned pumpkin puree, blotted*
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• optional: coarse sugar for sprinkling on top before baking

Maple Glaze

• 2 Tablespoons unsalted butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• pinch salt, to taste

Instructions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper. Set aside.
2. Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
3. Whisk 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
4. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. 
5. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. 
6. Bake the scones for 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
7. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. Enjoy!

Mabon (Autumn Equinox) by dwulf

https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4

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What a milestone! It’s been three years since the launch of Witchy Woman Walking! And what better way to celebrate than to talk about the wild energy of autumn?! The fall is known for its vibrant beauty, but there’s an even deeper magic to be found in the smell of the air, the feel of the wind, and the spicy tastes on your tongue. It’s an energy that inspires creativity and unleashes the wild wonder within. As we usher in the autumn equinox, consider the seasonal and elemental shifts that spark your unique brand of wildness. As an added bonus, enjoy a (mid-episode) rainy chat with a very special guest. Happy autumn equinox! 

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What am I reading?

Isabella Nagg and the Pot of Basil by Oliver Darkshire

https://bookshop.org/a/111301/9781324130796

Earth Power: Techniques of Natural Magic by Scott Cunningham 

https://bookshop.org/a/111301/9780875421216

What’s playing on repeat?

Breezeblocks by alt-J

What’s for dinner?

Autumn Potato Soup 

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, peeled and diced
• 2 cloves garlic, crushed
• 2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
• 1 pound zucchini, sliced
• 2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• Pinch cayenne pepper (or more to taste)
• 3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
• 1/3 cup creamy peanut butter, or more to taste
• Salt and pepper, to taste
• Chopped roasted peanuts or fresh thyme leaves for garnish(optional)

Instructions:

• Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
• Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
• Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
• Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
• Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

https://toriavey.com/sweet-potato-soup/#recipe

Apple Cider Muffins

Ingredients:

Muffins:

• 3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
• 1 and 3/4 cups (219g) all-purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup (113g/120ml) vegetable oil or melted coconut oil 
• 1/2 cup (100g) light or dark brown sugar 
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce 
• 1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
• 3/4 cup (90g) chopped walnuts (optional)

Topping:

• 1/2 cup (100g) granulated sugar 
• 1 and 1/2 teaspoons ground cinnamon
• 2 Tablespoons (28g) unsalted butter, melted

https://sallysbakingaddiction.com/apple-cider-spice-muffins/#tasty-recipes-150404

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The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to? 

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What am I reading?

The Book Witch by Meg Shaffer 

https://bookshop.org/a/111301/9780593983584

Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer 

https://bookshop.org/a/111301/9781982185626

What’s playing on repeat

Dirty by Grandson 

What’s for dinner?

Pastina Soup

Ingredients:

• 2 tablespoons olive oil 
• 1 cup finely diced yellow onion 1 onion
• 1 cup finely diced carrots 2 carrots
• 1 cup finely diced celery 2-3 ribs
• 1 tablespoon minced garlic
• 5 cups chicken or vegetable stock
• 1/2 teaspoon Italian seasoning  
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried crushed rosemary 
• Salt and pepper to taste
• 3/4 cup pastina or other tiny pasta
• 2 cups shredded rotisserie chicken or beans of choice 
• 2-4 tablespoons freshly squeezed lemon juice optional, but so good

Serving Suggestions 

• Parmesan cheese optional, for topping
• Crusty buttered bread optional, for serving
• Dried or fresh parsley, added to taste
• Dried or fresh dill, added to taste

Instructions:

• Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this step
• Pour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
• Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.
• Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. 
• Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!

Black Magic Cake

Ingredients:

FOR THE BLACK MAGIC CAKE

• 230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 
• 70 g unsweetened cocoa powder (2.5oz / ¾ cup) 
• 2 cups caster sugar (superfine sugar) (400g / 14oz) 
• 2 teaspoon baking soda (bicarbonate of soda)
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs, room temp
• 1 cup buttermilk (250ml)
• 1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
• ½ cup vegetable oil (125ml)
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE BUTTERCREAM AND GANACHE

• 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
• ½ cup thickened cream (heavy cream) (125ml)
• 170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
• ⅓ cup unsweetened cocoa powder (30g / 1oz)
• 1 ½ cups icing sugar (powdered sugar) (195g)
• 1 teaspoon vanilla
• Pinch salt

https://www.sugarsaltmagic.com/wprm_print/black-magic-cake

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Have you ever considered that the spiritual journey might be less about “becoming” and more about “remembering”? At one time, we understood the connection to our ancestors. We felt a kinship with the sacred lands. We understood that we had a direct link to the Divine. Over generations, we have lost this inner wisdom, we’ve forgotten that the magic is within us. As we walk through the forest, reflect on the lineage you carry within and the powerful connection you hold deep in your bones. It’s time to unearth the truth, it’s time to remember!

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What am I reading?

The Book of Magic by Alice Hoffman 

https://bookshop.org/a/111301/9781982151492

The Crooked Path: An Introduction to Traditional Witchcraft by Kelden 

https://bookshop.org/a/111301/9780738762036

What’s playing on repeat?

Solsbury Hill by Peter Gabriel

What’s for dinner? 
Lebanese Tabbouleh

Ingredients:

• 1 cup fine bulgur 
• 2 bunches parsley
• 12 large mint leaves
• 1/2 English cucumber
• 5 scallions
• 3 medium tomatoes
• 2 lemons, juiced (about 6 tablespoons)
• 1/2 cup extra-virgin olive oil
• 1 pinch salt and pepper, plus more to taste

Instructions:

• Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)
• Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl. 
• Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.
• Drain any remaining water out of the bulgur and add it to the vegetables.
• Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.
• Serve with pita and hummus and/or falafel. Enjoy! 
  
  

https://food52.com/recipes/29842-my-mother-s-lebanese-tabbouleh

Rustic Blueberry Tart

Ingredients:

Filling:

• 5 cups fresh or frozen blueberries
• 2 tbsp lemon juice
• 1/2 cup organic sugar
• 1 tsp cinnamon
• 2 tbsp flour

Crust:

• 1 1/4 cups all-purpose flour
• 8 tbsp cold butter
• 3-5 tbsp cold water

Instructions:

Preheat oven to 375℉.

Add the flour and butter to the food processor. 

Make sure to cube or break down the butter a bit with a knife before placing it in the processor. 

Pour in 3 tbsp of water and turn the processor on. Process until the mixture just comes together. Add more water as needed.

Place the dough on either a floured surface to roll out or parchment paper. Roll the dough out into a large circle. Make sure it is larger than the tart pan before placing it in the pan. 

Place the dough in a waiting tart dish and press and trim any excess from the sides. Set aside.

For The Filling:

Add the blueberries to a large bowl. Sprinkle the sugar, flour, cinnamon, and lemon over the berries. 

Stir to coat the blueberries. 

Pour the mixture into the tart crust. 

Bake for approximately 35-40 minutes. Until crust is golden brown and the tart filling is bubbly.

Cool before serving. Enjoy! 

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Have you ever felt like life was one long to-do list? Do you scramble from one activity to the next without taking a breath in between? Do you long for a life of presence and intention? There's no denying that modern life is full of distractions, responsibilities, and expectations, but sometimes we're simply just trying to do too much! How might life look with only three, well-defined priorities at a time? Rather than trying to do everything, maybe we can prioritize a few things and do them with the utmost care. As we listen to the summer morning sounds, consider the "big rocks" in your life, with an intentional shift in focus you can create space for more magic to shine through. 

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What am I reading?

Strangers by Belle Burden

https://bookshop.org/a/111301/9780593733318

A Confluence of Witches edited by Casey Zabala

https://bookshop.org/a/111301/9781578638451

The Black Bird Oracle Deck by Deborah Harkness, Hester Aspland (Illustrator)

https://bookshop.org/a/111301/9780593976227

What’s playing on repeat?

World on Fire  by Dolly Parton  

https://imaginationlibrary.com/

What’s for dinner?

Late Summer Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 3 medium ripe tomatoes, chopped
• 2 cups fresh sweet corn kernels
• 2 medium zucchini, diced
• 4 cups vegetable or chicken broth
• 1 cup green beans, chopped
• Salt and black pepper to taste
• Fresh basil leaves for garnish 

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook until soft, about 5 minutes.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the chopped tomatoes, zucchini, green beans, and corn.
5. Pour in the broth and bring the mixture to a boil.
6. Reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender.
7. Season with salt and pepper, then top with fresh basil before serving. Enjoy! 

Late Summer Berry Cake

Ingredients:

Cake:

• 8 tablespoons (113g) unsalted butter, at room temperature
• 3/4 cup (149g) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract 
• 1 cup (120g) all-purpose flour

Topping:

• 1 1/2 to 2 cups (149g) fresh or frozen berries or sliced stone fruit
• 2 tablespoons to 1/4 cup (25g to 50g) granulated sugar, to taste
• 1 teaspoon ground cinnamon

https://www.kingarthurbaking.com/recipes/late-summer-berry-cake-recipe

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There's a deep magic to be found during moments of inspiration. To inspire is to breath life into something! The energy of inspiration has been been proven to benefit our health and overall happiness and well-being. And yet, many of us lose connection with our unique sources of inspiration as we move through life. When this happens we must tap back into the spaces where our energy and creativity naturally flow. It's not our place to judge the things that ignite our inspiration, we must simply accept and embrace these sparks as a unique part of our creative spirit. As we listen to the song of the morning birds, consider where your inspiration lives and ask it to come out and play! 

Support the Show & Stay Connected 

🌙 Sign-up Monthly Newsletter

🔥 Join the Hearth

📚 My Bookshop.org Page

☕ My Buymeacoffee Site

📪 [email protected]

What am I reading?

The Haunting of Lavender House by Natalie Kikic 

https://bookshop.org/a/111301/9780778307198

Celtic Folklore Cooking by Joanne Asala 

https://bookshop.org/a/111301/9781567180442

What's playing on repeat?

I'm Never Gonna R.I.P. by Green Day 

What's for dinner?

Roasted Veggie Tacos

Ingredients:

• 3 medium tomatoes
• 2 ears corn (1 1/2 cups kernels)
• 1 medium zucchini 
• 1 medium yellow squash
• 3/4 small yellow onion 
• 1 red bell pepper
• 2 Tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and freshly ground black pepper
• 1 cup canned black beans , drained, rinsed 
• 1/3 cup cilantro
• 1 1/2 Tbsp fresh lime juice
• Sliced avocado
• 10 Corn tortillas
• Sour cream and hot sauce for serving 

Instructions:

Preheat oven to 400 degrees. Place veggies on a large baking sheet. In a small bowl, stir together olive oil, cumin, 1/2 tsp chili powder and salt and pepper. 

Drizzle oil mixture over veggies then toss to evenly coat and spread onto baking sheet. Bake for 10 minutes, remove from oven, toss and return to oven to roast for another 10 minutes (or until they've reached desired doneness).

Near the end of veggies roasting, toss in black beans. Once veggies and beans are done roasting, add chopped cilantro and drizzle with lime juice. 

Serve over warm over tortillas. Top with sour cream, hot sauce, and avocado. Enjoy!

Vegan Strawberry Basil Milkshake

Ingredients:

• 1/2 pound strawberries hulled
• 2 cups vanilla dairy-free ice cream
• 1 cup plant-based milk
• 3-4 basil leaves

Instructions:

• Add all of the ingredients to a blender and blend until smooth and combined. Garnish with additional basil leaves and a strawberry. Enjoy!

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Some seasons of life feel more mundane than others. The overwhelming responsibility of finances, doctor appointments, broken cars, and leaky roofs can take over in an instant. It’s easy to get bogged down by the trappings of adulthood, leaving you thinking, “Where did the magic go?” But the truth is, there is magic to be found even in the most mundane of moments. Sometimes we need to readjust our lens to find it, but it’s often there waiting for us to notice. As we sit in the morning sun, consider where the magic might be hiding in the ordinary moments of your life. 

Support the Show & Stay Connected 

🌙 Sign-up Monthly Newsletter

🔥 Join the Hearth

📚 My Bookshop.org Page

☕ My Buymeacoffee Site

📪 [email protected]

What am I reading?

Library of Flowers by L.C. Chu

https://bookshop.org/a/111301/9781464265556

Cooking Fast and Slow by Natalia Rudin

https://bookshop.org/a/111301/9780593836606

What’s playing on repeat?

Rebel Yell by Billy Idol 

What’s for dinner? 

Blistered Tomatoes and Chickpeas on Creamy Polenta

Ingredients:

1 pint cherry tomatoes 

1 can chickpeas 

4 garlic cloves

2 tbsp olive oil

2 cups vegetable stock

3/4 cup plus 3 tbsp polenta 

Big nob of butter (or vegan alternative) 

3 tbsp nutritional yeast or freshly grated Parmesan cheese 

Handful of fresh basil leaves

Salt and black pepper 

Instructions: 

Preheat oven to 375 degrees F. 

Spread tomatoes and chickpeas and garlic cloves on parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 15-20 minutes until tomatoes are bursting.

In a pan, bring stock to a boil, turn the heat down to low, and pour the polenta in slowly, stirring continuously. Cook for 20-25 minutes, until soft and thick, adding liquid if needed. Once cooked, remove from heat, stir in butter and nutritional yeast or Parmesan and season to taste. 

Spoon polenta into bowls, top with roasted tomatoes, chickpeas and garlic. Top with basil leaves and more nutritional yeast or Parmesan. Enjoy! 

Chai-Spiced Chocolate and Pecan Blondies 

Ingredients:

3/4 cup butter or vegan alternative 

2/3 cup packed brown sugar

1/4 cup plus 1 tbsp granulated sugar 

3 tbsp milk of choice 

1 tsp vanilla bean paste 

1.5 cups all-purpose flour

1/2 tsp baking soda 

1 tsp cinnamon

1/3 tsp ground ginger 

1/4 tsp nutmeg

1/4 tsp ground cardamom 

Pinch of salt

3/4 cup dark chocolate chips or chunks

3/4 cup roughly chopped pecans 

Instructions:

Preheat oven to 375 degrees F. Line 9 in square baking pan with parchment paper. 

Melt butter in saucepan, then put into bowl with sugars and whisk until sugar has mostly melted. Pour in milk and vanilla and beat until combined. 

Add flour, baking salt, spices and salt and fold until all combined, add chocolate chunks and pecans, mix. 

Transfer mixture to lined pan, smooth top with spatula. Bake 20-22 minutes, until golden. Let cool for 20 minutes on a wire rack before cutting. Enjoy! 

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