Stepping out of our comfort zone is hard. We often avoid doing it because we’re terrified of being seen as less-than. We want to show up as immediate experts with impressive skills; this way we can avoid ever looking foolish. Many of are so afraid of feeling embarrassed that we spend a lifetime missing out on experiences that could add great value to our lives. It’s time to stop doing this! What if we could put aside our need to impress and instead approach new experiences with a sense of humor and a deep desire to learn? If we could take ourselves a little less seriously, maybe we could actually expand and grow beyond our wildest imaginations. As we wander through the late summer woods, consider the ways you’ve been hiding. A magical life awaits you on the other side of your comfort zone! 

What am I reading?

A Tale of Mirth & Magic by Kristen Vale

https://bookshop.org/a/111301/9781538771822

Proof of Life by Jennifer Pastiloff

https://bookshop.org/a/111301/9780593474075

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Changes by 2Pac

What’s for dinner?

Peanut Noodles w/ Tofu and Cabbage Slaw

Ingredients:

Soba or rice noodles

Head of green cabbage 

Scallions 

Firm Tofu

Garlic

Ginger

Peanut butter

Coconut aminos

Rice vinegar

Hot water

Sriracha

Maple syrup

Red pepper flakes

Sugar

Salt 

Instructions: 

Preheat oven to 425 degrees.  Drain and press tofu, cut into cubes. Marinate tofu in mixture of coconut aminos, sriracha, rice vinegar, garlic, and ginger. Marinate for at least 15 minutes. Spread onto lined cookie sheet, bake until browned. Wash and chop cabbage, place in colander, salt liberally, drain access moisture. Sprinkle with sugar and dress with rice vinegar, set aside. Boil noodles according to package. In a large boil combine peanut butter (start with 1/2 cup), coconut aminos, rice vinegar, sriracha, garlic, and ginger. Thin peanut sauce with hot water until desired consistency is reached. Or add more peanut butter to thicken as needed. Add noodles to peanut sauce, mix thoroughly. Add tofu and cabbage, mix again. Top with chopped scallions. Enjoy! 

Vanilla Jasmine Milk Tea

Ingredients:

• 1 cup water
• 1 cup milk (dairy or plant-based)
• 2 jasmine green tea or jasmine black tea bags (or 2 teaspoons loose leaf)
• 1/2 tsp vanilla extract (or 1/2 vanilla bean)
• 1/4 tsp ground cinnamon
• 2 tsp honey (adjust to taste)

Instructions:

• In a small pot, bring 1 cup of water to a simmer. Add the jasmine tea bag and let it steep for 3-5 minutes.
• Remove the tea bags (or strain loose leaf tea), then add the milk, vanilla extract (or vanilla bean), and ground cinnamon to the pot. Stir gently.
• Allow the tea to heat on low for 2-3 minutes.
• Stir in honey to your desired sweetness.
• Pour into mug to drink hot or serve over ice.
• Add a sprinkle of cinnamon on top. Enjoy!

Spiritual Alchemy https://www.buzzsprout.com/2251895/episodes/17664691

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A human lifetime is full of change, from birth to death, our circumstances, relationships, and life stages are in a continuous process of evolution. When we resist change, we may inadvertently block the energetic flow of life. It’s natural to fear the unknown, our desire to keep things familiar is also justifiable, but we have to let go. Stagnation is not the key to a fully actualized life, transformation is required to learn and grow. When change is thrust upon you, allow yourself to feel all the emotions that come along with it. And then step bravely forward to greet the expansion that awaits you. As we walk through the rainy woods, notice the change that you’re resisting. It’s time to let life flow! 

What am I reading?

The Curious Kitten at the Chibineko Kitchen by Yuta Takahashi, translated by Cat Anderson

https://bookshop.org/a/111301/9780143138617

Witch: Unleashed. Untamed. Unapologetic by Lisa Lister

https://bookshop.org/a/111301/9781781807545

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

How It’s Done from K-Pop Demon Hunters Soundtrack 

What’s for dinner? 

Red Lentil Soup

Ingredients:

• 1 tbsp coconut oil, unrefined
• 1 yellow onion diced
• 2 stalks celery diced
• 8 garlic cloves minced
• 2 tsp ginger root finely minced
• 1 tbsp cumin ground
• 1 tsp turmeric ground
• 1 ½ cup fire-roasted tomatoes
• 4 cups vegetable stock
• 1 ½ cups red lentils uncooked
• 2 cups spinach roughly chopped
• 2 tbsp lemon juiced

Toppings

• ¼ cup cilantro
• ½ avocado diced
• 1 tsp red pepper flakes

Instructions

• Heat the coconut oil in a large pot over medium-high heat. Add the onion and celery. Sauté for 5 minutes, or until the onion is translucent.
  
  
• Add the garlic and ginger and sauté for 1 minute, stirring constantly.
  
  
• Add the cumin and turmeric. Stir for 30 seconds, or until fragrant. Add the tomatoes and stir again.
  
  
• Add the vegetable stock and lentils. Lower heat to a simmer and partially cover the pan. Cook for 25-30 minutes or until the lentils are soft. 
  
  
• Stir in the spinach and lemon juice. Add salt and pepper. 
  
  
• Top with cilantro avocado and red pepper flakes for serving.
  
  

https://simplegreensmoothies.com/wprm_print/red-lentil-soup

Pumpkin Chia Seed Pudding

Ingredients:

• 1 cup milk of choice
• 1/2 cup pumpkin puree not pumpkin pie filling
• 1-2 tablespoons maple syrup or to taste
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt 
• 1/4 cup chia seeds

Instructions

• In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.
  
  
• Add the chia seeds to the bowl and mix again to incorporate the seeds.
  
  
• Cover and chill for 4 hours or until set. Enjoy cold. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts. Leftovers can be stored in fridge for 3-4 days.

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Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else’s?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life.  

What am I reading?

A Season for That: Lost and Found in the Other Southern France by Steve Hoffman

https://bookshop.org/a/111301/9780593240304

The Drunken Botanist by Amy Stewart

https://bookshop.org/a/111301/9781616200466

https://bookshop.org/shop/witchywomanwalking

What an I playing on repeat?

You Are The Best Thing by Ray LaMontagna

What’s for dinner?

Mediterranean Cod

Ingredients:

For the Cod:

• 4 fresh or frozen cod fillets thawed if frozen
• 2 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Mediterranean Topping:

• 1 cup cherry tomatoes halved
• ½ cup Kalamata olives sliced
• ½ small red onion thinly sliced
• 2 tablespoons capers
• ¼ cup fresh parsley or basil chopped

Instructions:

Step 1: Preheat & Prep

• Preheat your oven to 400°F (200°C).
• Pat the cod fillets dry with paper towels to remove excess moisture.

Step 2: Season the Cod

• Place the cod fillets in a baking dish.
• Drizzle with olive oil and lemon juice.
• Sprinkle with garlic, paprika, oregano, salt, and pepper.

Step 3: Add the Mediterranean Toppings

• Scatter cherry tomatoes, olives, red onion, and capers over the cod.
• Drizzle with a little extra olive oil for extra richness.

Step 4: Bake to Perfection

• Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
• Remove from the oven and sprinkle with fresh parsley or basil.

Step 5: Serve & Enjoy

• Serve hot with quinoa, rice, couscous, or crusty bread.
• Drizzle extra lemon juice for a fresh, zesty touch.

Lemon Sorbet

Ingredients: 

• 1 cup fresh lemon juice (about 4-6 lemons)
• 1 cup granulated sugar
• 2 cups water
• Mint leaves for garnish

Instructions:

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

Once the syrup is cool, add the fresh lemon juice. Stir to combine.

Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.

For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.

Scoop the sorbet into bowls or hollowed-out lemon halves.

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Have you ever gotten the Sunday Scaries? It’s an unmistakable feeling of nervousness and dread that arises the night before going to work or school on Monday morning. You may have had it as a kid, or perhaps it started when you entered the career world. Sometimes we really struggle to leave work at work, allowing our professional anxieties to permeate all of our non-working hours. Needless to say, this is not a sustainable way to live our lives given the amount of time work already requires. But how do you break the cycle when work anxiety takes hold? As we walk through the forest, learn some new tips and rituals to bring a greater sense of ease and calm to your job and your life. 

What am I reading?

Green Teeth by Molly O’Neill

https://bookshop.org/a/111301/9780316584241

Cottage Witch’s Guide to Magic by Suzanne Lemmon

https://bookshop.org/a/111301/9781645679615

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Break Stuff by Limp Bizkit

What’s for dinner? 

Israeli Couscous Roasted Broccoli Salad 

Ingredients: 

2 cups Israeli couscous

2 heads broccoli (chopped)

Sun-dried tomatoes in olive oil

Olives (chopped)

Garlic (as much as you like)

Red peppers (diced) 

1 can chickpeas or white beans 

Chopped herbs (parsley or basil work well)

Juice of one lemon 

Crumbled feta 

Olive oil

Salt and pepper

Red pepper flakes

Instructions: Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Wash and chop broccoli into small florets, spread on cookie sheet, drizzle with olive oil, season with salt, pepper, and red pepper flakes. Roast until slightly browned. Cook couscous according to instructions. Chop red peppers, olives, garlic, and sun-dried tomatoes, add to a big bowl. Then add beans, couscous and broccoli to the bowl. Finish with freshly squeezed lemon juice, fresh herbs, feta, and salt and pepper.  Mix thoroughly. Enjoy! 

Cardamom Rose Iced Latte

Ingredients:

Seeds from 10 cardamom pods (about 1 ¼ tsp), lightly crushed

2 tablespoons dried rose petals

1 ½ cups half and half or milk of choice 

¼ cup organic cane sugar

Pot of freshly brewed coffee 

Ice cubes

Instructions:

Combine and heat the lightly crushed seeds from cardamom pods, dried rose petals, half & half or milk, and cane sugar over medium and bring to a simmer, stirring occasionally to dissolve sugar. Once simmering, remove from heat and cover.

Steep 15 minutes to overnight, tasting occasionally. (If steeping overnight, refrigerate.)

When the strength you desire is reached, strain through a fine mesh sieve.

Brew coffee according to your preferences. 

Serve over ice with 1-2 ounces of cardamom rose creamer (or to your taste) to every ten ounces of coffee. Enjoy!

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The first harvest festival is upon us! Lammas, also known as Lughnasadh, is a time when the high energy of summer begins to slow. It’s a moment to pause and asks ourselves, what have I grown? What do I wish to carry forward? And what will I choose to leave behind? Whether you’re harvesting a literal or metaphorical garden, Lammas offers us the opportunity to intentionally prepare for the season to come. As we walk through the forest, consider the fruits of your recent labor and offer gratitude for the bounty in your life.

What am I reading?

The Secret of the Three Fates by Jess Armstrong 

https://bookshop.org/a/111301/9781250909886

The Witch’s Home by Patti Wigington 

https://bookshop.org/a/111301/9780738778358

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Rump Shaker by Wreckx-N-Effect

What’s for dinner?

Grilled Summer Veggies w/ Spicy Yogurt Dressing 

Ingredients;

Olive oil

Summer Squash 

Onions

Cherry tomatoes

Peppers

Garlic cloves (whole)

Rice (white or brown)

Plain Greek yogurt or sour cream

Hot sauce

Salt and pepper 

Instructions: 

Cook rice according to instructions. Wash and chop squash, onions, and peppers, add to a big bowl. Add peeled garlic cloves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper. Grill until slightly charred. Mix 1 cup yogurt or sour cream with a few hits of hot sauce. Mix thoroughly. Top rice with grilled veggies and spicy yogurt. Enjoy! 

Zucchini Bread 

Ingredients:

• ⅓ cup melted coconut oil or extra-virgin olive oil or canola oil 
• ½ cup honey or maple syrup
• 2 eggs
• ½ cup milk of choice or water
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon + more to swirl on top
• 2 teaspoons vanilla extract
• ½ teaspoon fine-grain sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
• 1 ¾ cups white whole wheat flour or regular whole wheat flour

Instructions:

1. Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
2. In a large mixing bowl, combine the melted coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
3. Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined.
4. Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Slice and enjoy!

Lughnasadh or Lammas￨Harvest Celebration

https://www.buzzsprout.com/2251895/episodes/15554103

https://www.thenotsoinnocentsabroad.com/blog/how-to-celebrate-lammas-and-lughnasadh-first-harvest-traditions-ritual-and-sun-magic

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Everything in life carries energy, as humans, we each have a unique vibration that makes us who we are. Some people have naturally high energy, some vibe lower, but we’re all prone to energy dips from time to time. While these fluctuations are perfectly normally, we occasionally need help pulling ourselves out of an energetic slump. As we wander through the woods, take note of your energy in this moment. If your vibration feels lower than you’d like, consider how your practice might support your overall state of being. 

What am I reading?

The Witch’s Guide to Magical Innkeeping

By Sangu Mandanna 

https://bookshop.org/a/111301/9780593439371

The Greek Diet: Look and Feel like a Greek God or Goddess and Lose up to Ten Pounds in Two Weeks by Maria Loi and Sarah Toland

https://bookshop.org/a/111301/9780062334442

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat? 

I Just Want You by Ozzy Osbourne 

What’s for dinner? 

Hummus Bowl

Hummus:

• 1 16oz can of chickpeas, drained and rinsed
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra light olive oil
• 1/4 cup tahini
• 1/2 teaspoon salt, more to taste
• 2–3 tablespoons water, more as-needed

Bowl ingredients: 

• 2 cups cooked farro
• 1 cup crumbled feta, regular or vegan
• 1 cup olives
• 1 1/2 English cucumber, sliced
• 1 cup cherry tomatoes, halvedl
• 1/2 cup red bell pepper, diced
• Grilled chicken (optional)
• Pickled onions
• Pita or naan

Instructions:

1. Combine chickpeas, lemon juice, garlic, olive oil, tahini, salt and water in a blender or food processor.  Blend until smooth.
2. Add additional water to thin (1 tablespoon at a time) and blend until you have reached your desired consistency. Taste and add any additional salt, as needed.

Assemble the Bowl:

1. Divide hummus between bowls. 
2. Add remaining ingredients around the bowl. 
3. Garnish with quick pickled onions and serve with pita or naan

Chocolate Covered Date Caramels 

Ingredients:

For the date caramel:

• 1 cup packed medjool dates, pitted
• 2 tablespoons creamy almond butter, or any nut/seed butter
• 1 tablespoon coconut oil, melted

For the chocolate coating:

• 1 cup chocolate chips, or an 8-ounce chocolate bar
• 2 teaspoons coconut oil, melted

https://samdoesherbest.com/4-ingredient-date-caramels/#wprm-recipe-container-7018

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What would life look like if we lived a divine version of ourselves? Imagine existing in the world with a deep sense of power, groundedness, confidence, trust, purpose, and love. If this vision of yourself presented to you through prayer, mediation or a dream, what would they look like? Feel like? How would they show up? As we wander through the hot & humid forest, we’ll explore ways to find this divine version of you. The real you. 

What am I reading?

The Witches of El Paso  by Luis Jaramillo

https://bookshop.org/a/111301/9781668033210

Sparked: Discover Your Unique Imprint for Work That Makes You Come Alive by Jonathan Fields

https://sparketype.com/

https://bookshop.org/a/111301/9781400225460

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Friday I’m in Love by the Cure 

What’s for dinner? 

Eggplant Parmesan Sandwiches 

Ingredients:

1-2 eggplants 

2 eggs

1 tablespoon all-purpose flour

Panko breadcrumbs 

Fresh mozzarella

Marinara sauce

Fresh basil

Garlic powder

Onion powder

Italian seasoning

Salt & pepper 

Crusty bread (baguette, Ciabatta, or sub rolls work nicely) 

Instructions: 

Preheat oven to 425 degrees. Line 2 cookie sheets with parchment paper. Wash and slice eggplant (into discs). Whisk 2 eggs, flour, and salt and pepper in a shallow bowl. Place breadcrumbs and seasoning in another shallow bowl. Dip eggplant slices in egg mixture, then breadcrumb mixture, place eggplant slices on cookie sheet. Bake until golden brown, approximately 10 minutes on each side. Slice bread down the middle, spread one side of bread with marinara sauce, chopped basil, and fresh mozzarella. Add baked eggplant slices to bread, season with salt and pepper. Put back into the oven until the cheese is melted and golden brown. Enjoy! 

Strawberry Greek Yogurt Ice Cream Sandwiches

Ingredients:

• 2 cups 2% or full fat Plain Greek Yogurt
• 1 cup strawberries diced into small pieces
• 1/2 tsp vanilla extract
• 3 tablespoons maple syrup
• 8 graham crackers

Instructions:

• Line a casserole or baking dish with parchment paper.
• In medium bowl, add yogurt, strawberries, vanilla extract and maple syrup. Mix well.
• Place half the graham crackers on the bottom of lined dish. Spread yogurt mixture evenly over graham crackers and top with remaining graham crackers.
• Freeze for 4 to 6 hours. Remove from freezer and cut into squares.
• Let sit for a few minutes in room temperature to slightly soften before serving.

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What does it mean to be human? During a time of such turmoil, it’s disheartening and maddening to see injustice all around. How do we center the principles of staying human during a time so full of inhumanity? Presence may just be the key to staying awake and compassionate during this moment. When we remove the unnecessary distractions of modern life, we open the door to a more intentional and dignified way of existing. From this place, we can remember how to stay human… together. 

 What am I reading?

Rewitched by Lucy Jane Wood

https://bookshop.org/a/111301/9780593820070

You Need a Budget by Jesse Mecham 

https://bookshop.org/a/111301/9780062567581

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

American Idiot by Greenday

 What’s for dinner?

Summer Garden Pasta by Ina Garten 

Ingredients:

• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound dried angel hair pasta
• 1½ cups freshly grated Parmesan cheese, plus extra for serving

Instructions: 

Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.

Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.

https://barefootcontessa.com/recipes/summer-garden-pasta

Frozen Chocolate Covered Bananas

Ingredients:

• 4 bananas
• 12 ounces chocolate chips
• 2 Tablespoons coconut oil
• 1/4 cup shredded coconut or sprinkles
• 1/4 cup chopped nuts 

Instructions:

• Remove the peel from the bananas and cut them in half. Push a popsicle stick into the cut end of each banana. Place bananas on a baking sheet covered in parchment paper, then freeze for three hours.
  
  
• When the bananas are done freezing, add the chocolate and coconut oil to a microwave safe cup or bowl. 
  
  
• Melt the chocolate on half power on your microwave for 2-3 minutes. Stir about every 30-60 seconds until fully melted. 
  
  
• Pour melted chocolate into a tall glass, like a mason jar.
  
  
• Dip the bannanas one at a time into the melted chocolate, then remove and immediately sprinkle with nuts and/or coconut or sprinkles. 
  
  
• Place on parchment paper to cool then serve. Enjoy!

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We all have a favorite season. Whether you are head over heels for autumn, wistful over winter, salivating over spring, or in a steamy romance with summer, we can usually find something to appreciate with each turn of the wheel. As the summer days continue to heat up, let’s lean into the magic of the warmth and light. Even if the heat is not your preference, you can still embrace the many gifts that summer has to offer… swims in the sea, early morning walks, late night campfires, and delicious ice cream cones are just the beginning! And if this is the time of year you yearn for, let’s be sure to make the most of each hot, sunny moment! 

What am I reading?

Secrets of a Scottish Isle by Erica Ruth Neubauer

https://bookshop.org/a/111301/9781496741189

A Grain, a Green, and a Bean by Gena Hamshaw

https://bookshop.org/a/111301/9781984863201

https://bookshop.org/shop/witchywomanwalking

What am I playing on repeat? 

Right Round by Flo Rida and Kesha 

What’s for dinner? 

Antipasto Pita

Ingredients:

• 1 can cannellini beans 
• 1 can artichoke hearts, drained
• Sun-dried or fresh tomatoes 
• Roasted red pepper, fresh or jarred
• Fresh greens of your choosing 
• Balsamic or red-wine vinegar
• Olive oil
• Salt and pepper
• Pita pockets 

Instructions: 

Slice pitas, stuff with beans and veggies, drizzle with olive oil and vinegar. Season with salt and pepper. Enjoy! 

Black Bean Brownies

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons coconut oil or any neutral oil
• ½ cup maple syrup or agave syrup
• ⅓ cup cocoa powder
• ½ cup rolled oats or oat flour
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips

Instructions:

Start by draining and rinsing a can of black beans thoroughly. Pat the beans dry with a paper towel to remove excess moisture.

Place the black beans in a food processor or blender along with the coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth.

Add the cocoa powder, rolled oats, baking powder, and salt to the blender. Blend again until all the ingredients are well combined. The batter should be thick and smooth. If it’s too thick, add a tablespoon of water to help it blend. 

Once the batter is well-blended, stir in the  chocolate chips.

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with coconut oil to prevent sticking. Spread the brownie batter evenly in the pan.

Place the pan in the preheated oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center. Avoid overbaking. 

Allow the brownies to cool completely in the pan before cutting. Enjoy! 

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There’s a a lot to be enraged about right now. People in power are making dangerous and hateful decisions. The planet is getting hotter and it can feel really hard to stay hopeful. And yet, we must. We must remain hopeful through choosing joy, simple, pure moments of unadulterated goodness. Joy is not the same thing as happiness. Happiness is often dependent on external circumstances, so it’s more fleeting in nature. Joy, on the other hand, is deeper and more enduring. Even when life feels heavy, we can find joy in a sunset, a shared moment of laughter, a hot (or cold) cup of coffee, a cuddle with a furry friend, a dance in the rain… Joy is not a privilege, it’s a necessity if we want to keep showing up. It’s the salve we need to keep going. As we walk through the sticky heat, consider how you’ll invite joy into your life today. 

What am I reading?

The Woodsmoke Women’s Book of Spells by Rachel Greenlaw 

https://bookshop.org/a/111301/9780063378254

A Spell in the Wild by Alice Tarbuck

https://bookshop.org/a/111301/9781529380866

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

I Got You by Split Enz

What’s for dinner?

Spinach Strawberry Salad 

Ingredients:

Balsamic Dressing

• 1 cup balsamic vinegar
• ¼ cup honey

Spinach Strawberry Salad

• Several cups fresh baby spinach 
• 2-3 cups strawberries 
• 1 cup blueberries
• 1 diced avocado
• ⅓ cup crumbled feta or goat cheese 
• 1 cup pecans or walnuts 
• Grilled chicken or salmon (optional)

Instructions:

Dressing:

• In a small saucepan, heat balsamic vinegar and honey over medium heat. 
  
  
• Bring to a gentle boil, reduce heat to simmer and cook, stirring, until the mixture thickens and reduces (about 10 or so minutes).
  
  
• Remove from heat and pour the balsamic glaze into a heat-proof bowl to cool off. The glaze will get thicker as it cools off. 
  
  
• In a large bowl, combine all of the salad ingredients. Toss to combine. Drizzle with balsamic glaze. Enjoy!
  
  

Strawberry Shortcake Ice Cream Bars

Ice Cream Bars

• 1 14 oz can full fat coconut milk or coconut cream
• 2 tsp vanilla extract
• ¼ cup pure maple syrup
• 5 large strawberries 
• Pinch sea salt 

Coating:

• ⅓ cup shortbread cookies
• 1/2 cup freeze-dried strawberries 
• 1 tablespoon butter 

Instructions:

Ice Cream

• In a blender, add coconut milk, strawberries, maple syrup, vanilla, and salt. Blend on medium until smooth. . Pour into mold and freeze for 6-8 hours. 
  
  
• Remove ice cream from molds by running under warm water for a minute. Place ice cream on a wax paper-lined baking sheet or plate. Let bars thaw for 2-3 minutes, so the crumbs will stick.
• 
  
• In a blender of food processor, add vanilla cookies and pulse a few times to make small crumbs. Pour onto plate. Pour melted butter on top and incorporate with your hands to form soft crumbs. 
  
  
• Add the strawberries into the blender/food processor and pulse a few times to make small crumbs. Don't over pulse or it will turn into powder. Pour into vanilla crumbs and mix together. 
• 
  
• Place thawed bar into the crumbs. Using a spoon or hands, cover with crumbs, pressing gently all around. Return to freezer for 15 minutes. Enjoy!

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