Witchy Woman Walking

The holiday shopping season is upon us and many of us already feel the familiar urge to start showering our loved ones with gifts. Buying presents is a good thing, right? Well, the hard truth is that most of us have been consuming far more than our fair share throughout our lives. It’s time to acknowledge that this is not sustainable. So where does that leave us?  How can we honor our beloved Earth while also getting that special something for our loved ones? In this episode, we’ll explore alternatives to the rampant consumerism of our time. Let’s all commit to creating an abundant, magical holiday that doesn’t create a greater burden for our planet. Walk with me through the woods and start planning for some high-vibration gift giving!

What am I reading?

The Story Collector by Evie Woods
The Gut Stuff by Lisa and Alana Macfarlane

What am I playing on repeat?

High Anxiety by the Suicide Machines 

What’s for dinner?

Roasted Cabbage & Potatoes

Ingredients:

Olive oil
Head green cabbage
Bag frozen diced potatoes
Chicken or vegan sausage
Salt & pepper
Couscous

Tahini Dressing

1/2 cup tahini
1/3 cup warm water
Juice of one lemon
2 tablespoons maple syrup
1 teaspoon miso paste 

Instructions:

Preheat oven to 425 degrees. Wash and roughly chop whole head of cabbage. Chop onion and dice sausage. Spread frozen potatoes, diced cabbage, onions, and sausage on lined cookie sheet/sheets. Drizzle with olive oil, salt and pepper. Bake until veggies and sausage or lightly browned. Serve over couscous, drizzle with tahini dressing. Enjoy!

Honey Tahini Cookies

Ingredients:

• 3/4 cup tahini
• 3/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

• Heat oven to 325°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
• Combine the tahini, honey, egg, and vanilla extract until well blended.
• Sift the flour, baking soda, baking powder and salt over the tahini mixture and stir until you get a thick dough.
• Scoop 1-1/2 tablespoon balls of dough and place on the baking sheets. Leave approximately 1-1/2 inches between the dough balls. 
• Use the back of a fork or your fingers to flatten the balls of dough then place them in the oven.
• Bake for 9 to 11 minutes until the edges look set. The center of the cookies should look slightly under-baked but they will continue to bake when you remove them from the oven.
• Let the cookies cool on the baking sheet. They will finish baking as the pan cools.

Support the show

Is it necessary to have a shared spirituality in partnership? Does your beloved need to pull tarot cards alongside you or dance with you under the full moon? Maybe… or maybe not… In today’s episode, we’ll explore spirituality in the context of romantic relationships. What role does it play for you? Do you feel trapped in the broom closet? Supported and seen? Is a shared belief system the glue that binds you together? As we wander through the November woods, reflect on the magical partnership you wish to create in your life. 

What am I reading? 

The Fox Wife by Yangsze Choo
The Five Love Languages: How to Express Heartfelt Commitment to Your Mate by Gary Chapman

What am I playing on repeat?
Fade Into You by Mazzy Star

 What’s for dinner?

Marry Me Tuscan Vegetable Soup

• Ingredients:
• 5 cloves garlic, minced
• 1 yellow onion, diced
• 1 leek, chopped
• 1 sweet potato,
• 5 sun dried tomatoes
• 1 tbsp tomato paste
• 2 tbsp paprika
• 1 tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp salt
• 5 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 16 oz potato gnocchi, or 1½ cups large pasta shells
• 1½ cups or coconut milk
• ½ lemon, juiced, optional
• 1 handful kale, large, chopped

Instructions:

• In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic. 
  
  
• Saute until the sweet potato is softened slightly, approximately 6 minutes.
• 
  
• Add the tomato paste, paprika, parsley, dried thyme and salt.
  
  
• Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.
  
  
• Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.
  
  

Peanut Butter Popcorn 

Ingredients

• 8 cups popped popcorn
• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup semi-sweet chocolate chips

Instructions:

• Spread out popped popcorn onto a baking sheet, remove any unpopped kernels. 
  
  
• Place peanut butter in microwave safe bowl and microwave on high for one minute. Remove from microwave and stir in honey. Microwave for an additional 30 seconds if needed to make runny and smooth. 
  
  
• Pour peanut butter and honey mixture over popcorn and stir with a wooden spoon or spatula to make sure all of the popcorn is covered. 
  
  
• Place the chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between, until the chocolate is melted. Using a fork, drizzle the chocolate over the popcorn. 
  
  
• Place the popcorn into the refrigerator for 10-15 minutes, until the peanut butter and chocolate have hardened. Remove from the fridge and break into smaller pieces. Enjoy!

Support the show

The energy is heavy right now. If you live in the U.S., you can’t hide from the intense emotions swirling around. In today’s episode, we’ll explore ways to hold and harness your energy as we navigate a tumultuous landscape. As transformation happens around us, may we find ways to bring light and hope even when darkness hangs heavy. We are all responsible for the energy we bring to the world, choose love… always.

What am I reading?

Cackle by Rachel Harrison
Wild Hope by Donna Ashworth

What am I listening to on repeat?

Stubborn Love by the Lumineers

What’s for dinner?

Minimal Chopping Instant Pot Veggie Soup 

Ingredients:
1-2 tablespoons Olive oil
1-2 tablespoons tomato paste 
1 onion
1 squash
Diced garlic
Frozen cauliflower
Frozen carrots
Frozen potatoes
Chicken sausage or vegan sausage (diced) 
1 can rinsed chickpeas
8 cups veggie broth
Herbs to Provence
Salt & pepper 

Directions: Sauté onions and garlic in instant pot for a few minutes. Add chicken sausage, sauté for a few more minutes. Add tomato paste, stir for another minute. Add the rest of the ingredients. Set instant pot to “manual” for 7 minutes. Release pressure. Serve! 

Gingerbread Chai Latte

Ingredients

• 2 cups milk (dairy or non-dairy)
• 2 black tea bags
• 1 tablespoon molasses
• 1 tablespoon maple syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Whipped cream (optional)
• Ground cinnamon for garnish (optional)

Instructions:

Start by pouring 2 cups of your preferred milk into a small saucepan. Heat over medium until it begins to steam, but avoid boiling. While the milk heats, get your other ingredients ready.

1. Add the Tea Bags: Once the milk is steaming, add 2 black tea bags to the saucepan and let them steep for about 5 minutes, ensuring they’re fully submerged to release all the flavors.
2. Mix in the Spices: After the tea has steeped, remove the tea bags. Add 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and a pinch of nutmeg. Whisk thoroughly to combine all the spices.
3. Sweeten the Mixture: Stir in 2 tablespoons of molasses and 1 tablespoon of maple syrup. Continue whisking until the sweeteners are fully dissolved and the mixture is smooth.
4. Finish and Serve: Pour the gingerbread chai tea latte into your favorite mug. Top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Support the show

Is it possible to find magic while slogging through your work day? When you’re answering emails, sitting in traffic, helping cranky customers, or organizing files… can we still manage to feel a spark of the divine? In this episode, we’ll explore the ways to find and bring the magic wherever we might be. Even in the most mundane of circumstances, connection, joy, and magic are present if we choose to look for it. As we walk through the November woods, reflect on the magically mundane moments in your life. 

What am I reading?

FISH: A Proven Way to Boost Morale and Improve Results by Henry Paul, Stephen C. Lundin, and John Christensen
Becoming Baba Yaga: Trickster, Feminist, and Witch of the Woods by Kris Spisak

21st Century Digital Boy by Bad Religion

What’s for dinner?

Autumn Kale Salad

Ingredients

Dressing:

• 3 tablespoons apple cider vinegar 
• 1 1/2 tablespoons pure maple syrup
• 2 teaspoons Dijon mustard 
• 6 tablespoons olive oil
• Sea salt and black pepper to taste

Salad:

• 1 medium butternut squash or sweet potato peeled and cut into 1/2” cubes (about 4 cups)
• 6 slices bacon of choice 
• 6 cups kale chopped
• 1 teaspoon olive oil + 1 tablespoon olive oil divided
• Salt & pepper
• 3/4 cup pecans
• 1 teaspoon maple syrup
• 1 large honey crisp apple dried cranberries or cherries
• 1/2 cranberries or cherries

Apple Cider Donuts

https://diycandy.com/baked-apple-cider-donuts/

Support the show

Samhain is officially upon us! A time when the veil is thin and our departed kin feel closer than ever. This Witches’ New Year, connect with your ancestors through candle magic. Find the perfect scent and color to symbolize each of your lost loved ones, both human and animal. Reflect on the relationships you shared in life and envision the relationship you might now share from across the veil. Death is not an end… simply a passage that we all will take when the time comes. As you listen to the leaves crunching underfoot, think of the candles you will light this upcoming Samhain night.

What am I reading?

Magic Lessons, Rules of Magic, Practicsl Magic, The Book of Magic by Alice Hoffman

IntuWitchin: Learn to Speak the Language of the Universe and Reclaim Your Inner Magik by Mia Magik

What am I playing on repeat?

Have Love Will Travel by the Sonics

What’s for dinner?

Vegan Mushroom Stew

• 3 tablespoon olive oil 
• 1 yellow onion, diced
• 1 cup sliced carrot
• 1 cup sliced celery
• 16 oz. baby Bella mushrooms, halved
• 6 cloves garlic, thinly sliced
• 2 teaspoon dried thyme
• 1 teaspoon oregano 
• 1/2 teaspoon sage 
• 2 tablespoon flour
• 1/4 cup balsamic vinegar
• 2 tablespoon soy sauce
• 16 oz. baby yellow potatoes, halved
• 1 cup uncooked red lentils 
• 1 (14.5 oz.) can tomato sauce
• 3 cups vegetable broth
• Salt and pepper 
  
  

1. Heat oil in a large pot over medium heat.
2. Add onion, carrot, and celery along with a couple pinches of salt and pepper.
3. Cook, stirring occasionally for 8 minutes.
4. Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
5. Cook, stirring frequently, for 3-4 minutes.
6. Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
7. Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
8. Add potatoes, lentils, tomato sauce, and broth, along with a couple pinches of salt and pepper.
9. Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don’t stick to the pan.
10. Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
11. Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

https://www.noracooks.com/pumpkin-spice-latte-cake/

https://www.thepeculiarbrunette.com/samhain/#Samhain_2023_Ancestor_Candle_Ritual

https://www.llewellyn.com/journal/article/1730?srsltid=AfmBOopwFvRfzKJHNGM7Hw2Q9MgzLrhKZ6WQzijHBC0MOsWmAlDXDE7A

Support the show

Do you want to make the most of the autumn season? Do you find yourself wishing to sink into every fall ritual before the leaves drop and winter comes knocking at the door? In this episode, we’ll cover autumn drinks, cozy outfits, seasonal book and movie lists, walking excursions, Samhain decor, and more! If you feel like the season is passing you by, soak up some inspiration and start embracing the autumn rituals that call to you. As we wonder through the autumn-hued trees, envision all the cozy rituals you can experience as we inch our way toward Samhain. Grab that cozy blanket and a thermos of tea, autumn has arrived!

What am I reading?

The Spellshop by Sarah Beth Durst
Mágia: Hungarian Myth, Magic, and Folklore by Margit Tóth

What am I playing on repeat?
Lonely Boy by The Black Keys

What’s for dinner?

Samhain Apple Waffles 

Ingredients:

• 1 cup flour
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 2 teaspoons baking powder
• 2 tablespoons brown sugar 
• 2 eggs 
• 1 cup milk 
• 4 tablespoons butter (melted)
• 1 apple peeled and grated

Instructions

• Preheat the waffle iron.
• In a large bowl, combine the dry ingredients.
• In a smaller bowl, whisk together the eggs, milk and butter.
• Make a well in the dry ingredients, and mix in the eggs, milk and butter mixture until just combined.
• Fold in the grated apples.
• Spray the waffle iron lightly with cooking spray
• Cook in your waffle iron according to manufacturer’s instructions.
• Remove from the waffle iron, top with whipped cream, extra cinnamon and sugar, and a drizzle of maple syrup.

Butternut Squash Scrambled Eggs

Ingredients
1 cup butternut squash chunks, 1/2-inch dice
1 teaspoon olive oil
Salt and pepper
1/2 tablespoon butter
1 shallot, diced
4 large eggs
1 cup spinach, chopped
3 tablespoons sharp cheddar cheese, shredded

Directions:
Preheat oven to 400 degrees Fahrenheit.
Spread butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 16 to 18 minutes. Remove and set aside.
Melt butter in a frying pan over medium-low heat. Add the shallot.
Crack eggs into a bowl and beat with a whisk. Add eggs to the pan and softly scramble for 1 to 2 minutes.
Add the spinach and squash to the eggs and cook another 2 minutes until set.
Top eggs with the cheese and fold until melted. Serve.

Pumpkin Spice Moon Milk

• 1.5 cup of almond, coconut milk, or other milk of your choice
• 1 teaspoon of honey or maple syrup or date paste
• 1 tablespoon of pumpkin puree 
• 1/4 teaspoon of pumpkin spice
• 1/4 teaspoon of turmeric 
• 1/8 teaspoon of cinnamon
• 1/4 teaspoon of cardamon
• 1 teaspoon coconut oil
• a pinch of black pepper (helps with the absorption of the anti-inflammatory properties in the turmeric).

1. Put your milk in a saucepan to warm to your desired temperature.
2. Add all the ingredients (except sweetener) and mix using a milk frother or put into a blender and blend for 20 seconds until frothy.
3. Add your sweetener last and to your desired level of sweetness. 
4. Pour into mugs. Enjoy!

Support the show

As we enter further into Samhain Season and the veil starts to thin, we may begin to feel a blurring of boundaries between worlds. The unseen world may feel closer than ever before. Navigating this liminal space occasionally requires a guide… enter the dark goddess Hecate! As the Goddess of Pathways, Hecate teaches us how to draw boundaries in our life and she keeps watch on whoever dares to threaten them. As we wander through the woods, autumn leaves under foot, reflect upon the lines you draw in your life. Are your limits clear? Let Hecate support you as you find your sacred boundaries. 

What am I reading?

Recipe for a Charmed Life by Rachel Linden
The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life by Mark Manson

What am I playing on repeat?
Enter Sandman by Metallica

What’s for dinner?

Sweet Potato Wild Rice Soup
Ingredients:
6 cups veggie broth
1 tablespoon olive oil 
1 large onion
Garlic (as much as you like!)
3-4 medium sweet potatoes
8 ounces mushrooms
1 cup wild rice
2 large handfuls kale or spinach 
1 can coconut milk
1 tablespoon Gochujang (fermented red chili paste) 
Salt and pepper to taste 

Instructions:

Add olive oil, onions and garlic to Instant pot, sauté for a few minutes. Add broth, sweet potatoes, mushrooms, and wild rice to instant pot. Set on “manual” for 25 minutes. Release pressure. Add coconut milk, gochujang paste, greens, and salt and pepper to taste. Stir, allow greens to wilt. Serve and enjoy!

Chocolate Chip Pumpkin Bars

Ingredients

• 2 cups flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter softened
• 1 cup sugar
• 1 egg
• 2 teaspoons vanilla
• 1 cup canned pumpkin puree
• 1-1/2 cups chocolate chips

Instructions:

• Preheat oven to 325. Generously grease a 9x13 pan.
• Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
• In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
• Add the dry mixture to the wet, fold in chocolate chips and spread batter evenly into pan.
• Bake for 30 minutes or until edges begin to pull away from the pan and the center is set.
• Cool completely before cutting.
• Enjoy!

https://www.simplyfiercely.com/personal-boundaries/

https://youaligned.com/lifestyle/types-of-boundaries/

Support the show

It’s October! Some might argue that this is the witchiest time of year; a time for diving deeper into your practice. But what if you’re still not sure which path is for you? What if you find yourself asking, “Which witch am I?”. In today’s episode, we’ll explore a variety of witch types from traditional witches to eclectic witches, from sea witches to tea witches, and a bit of everything in between! As we stroll through the autumn-hued trees, imagine all the paths before you. Let your spirit lead as you discover which witchcraft is the one (or ones!) for you.

What am I reading?

The Last Witch in Edinburgh by Marielle Thompson
The Witching Year: A Memoir of Earnest Fumbling...   by Diana Helmuth

What am I playing on repeat?
Pride & Joy by Stevie Ray Vaughan

What’s for dinner? 

Sweet Potato Curry

Ingredients:

• 2-4 medium sweet potatoes, cubed
• 4 cloves garlic, minced
• 1 cup bell pepper
• 1 15 oz can chickpeas, drained
• 1 14 oz can full fat coconut milk
• 1/2 cup onions, chopped
• 4 Tbs red curry paste
• salt, pepper to taste
• 1-2 large handfuls spinach

Instructions:

1. Heat a bit of oil. Add garlic, onions, and bell pepper. Sauté all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then add spinach, cook another minute.
3. Serve over rice.

Fall Chocolate Chip Spiced Cookie

• 12 Tablespoons unsalted butter 
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 2 Tablespoons molasses
• 2 cups all-purpose flour
• 1 teaspoon baking soda 
• 1 teaspoon cornstarch
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon 
• 1 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• Just a dash of ground cloves 
• 1 1/2 cups chocolate chips 

Instructions:

• Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
• Add molasses and egg and mix for 1 minute longer.
• Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips. 
• Roll into 4-ounce, 5-ounce, or 6-ounce balls. Place on a parchment paper lined baking sheet. I prefer to use light-colored baking sheets.
• Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 10-15 minutes before moving them from the baking sheet.

Support the show

The leaves are starting to change, the days are growing shorter, and the nights are getting cooler. If you pay attention, you’ll see signs of nature all around you preparing for a period of rest. This is a time for us to follow nature’s lead; there is witchy wisdom in the trees if we pause to listen. When was the last time you truly rested? After a full, busy summer, our minds, bodies, and spirits long to return some of that energy back into our own vessels. As we wander through the autumn woods, take stock of your inner resources. Where do they need to go as we prepare for winter? How can we reallocate our energy to best prepare for the growing season come spring? This is our time to rest and restore. Find the lessons in the leaves.   

What am I reading?

First Frost by Sarah Addison Allen
The Witching Year: A Memoir of Earnest Fumbling...  by Diana Helmuth

What am I playing on repeat?
Mother Mary by Foxboro Hot Tubs

What’s for dinner?

Pumpkin Lasagna
Ingredients:

No-boil lasagna noodles
1lb Beyond Beef, or ground Turkey, ground beef, or mushroom medley
Fresh spinach
Harvest pumpkin tomato sauce (I used Trader Joe’s Autumnal Harvest Pasta Sauce)
8 oz ricotta
1 egg
Mixture of mozzarella and fresh Parmesan cheese
Fresh chopped parsley

Directions:

Brown the meat in olive oil, salt & pepper. Set aside. Mix ricotta with one egg, set aside. Wash spinach, set aside.

Layer and bake the lasagna

1. Preheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray. 
2. Assemble:  Place 1/2 cup of the pumpkin sauce into the bottom of your prepared pan.  Layer in lasagna noodles. Top the noodles with ground “meat” and more sauce, add another layer of noodles, then add the ricotta mixture, shredded cheese, and spinach. Top with another layer of noddles, sauce, cheese, and chopped parsley. 
3. Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake covered for another 15-20 minutes.
4. Remove let cool for at least 25 minutes. 

Pumpkin Spice Chai Latte

¼ cup pumpkin puree
2 tablespoons brown sugar
¼ teaspoon pure vanilla extract or vanilla bean paste
2 teaspoons pumpkin pie spice
2 green cardamom pods crushed or ground cardamom
¼ teaspoon ground ginger or 1 inch piece fresh ginger for more spice
⅕ teaspoon ground black pepper optional
2 cups milk dairy or dairy free milk of choice
2 ½ tablespoons loose leaf black tea or 2-3 black tea bags

Instructions:

1. Combine pumpkin puree, brown sugar, vanilla extract, and spices in a medium saucepan.
   
   
2. Cook on medium-low heat until fragrant and darkened in color. Stir frequently to prevent burning.
   
   
3. Pour milk into the saucepan and stir well to combine. Heat on medium heat until it simmers and rises up in the pan. If using plant based milk, do NOT bring it to a boil or it will curdle – just heat until very hot. 
   
   
4. Sprinkle tea leaves or drop tea bags into the hot milk. Cover with a lid and let steep for 2-5 minutes.
   
   
5. Strain the chai tea through a strainer.
   
   
6. Froth the pumpkin spice chai tea latte with a whisk and pour into a large cup or two small cups to serve. 

Support the show

Welcome to Season 3! It’s Mabon time again, one of the witchiest times of year! As we approach this Sabbat, let’s consider stretching out the celebration over many weeks, rather than feeling pressured to do “all the things” in one day.  Use this time to gather your tools and symbols, take time to reflect on how you want to honor your practice as we move into the darker months. We’ll discuss how performing a simple balance ritual can help you honor the light and shadow within yourself as we step toward the Autumn Equinox. Gather your apples, gourds, colorful leaves, and autumn candles, it’s time to celebrate the Witches Thanksgiving! 

What am I reading?

Gift from the Sea by Anne Murrow Lindbergh
The Great Search: Turning to Earth and Soul in the Quest for Healing and Home by John Philip Newell

What am I playing on repeat?
I Think We’re Alone Now by Tiffany

What’s for dinner?

Autumn Grilled Cheese
Ingredients:

• 3 tablespoons olive oil
• 1 large yellow onion thinly sliced
• 2 heaping handfuls arugula
• Sourdough bread 
• Cheddar cheese or cheese of choice
• 1/2 ripe apple sliced 
• 1/2 ripe bosc pear cored and sliced
• 4 tablespoons fig preserves

Ted Lasso Biscuits

https://www.jessicagavin.com/ted-lasso-biscuits/

Support the show