Witchy Woman Walking

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? Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com 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 Support the show

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! Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com 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! Support the show

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. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com 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: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until soft, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes, zucchini, green beans, and corn. Pour in the broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15 minutes until the vegetables are tender. 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 Support the show

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 📪 witchywomanwalking@gmail.com 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! Support the show

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 📪 witchywomanwalking@gmail.com 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! Support the show

Have you ever felt like an imposter in your own life and practice? Do you find yourself waiting for permission to claim the identities you know to be true? Far too many of us are failing to fully step into our own lives. We make art, but are afraid to call ourselves artists. We write poetry, but never call ourselves writers. We engage in witchy practices but avoid the identity of witch, even when we wish to claim it. We forget that honest practice and intentional participation are often more important that mastery. You don't need to be an expert to engage, you must simply show up with honesty and integrity. As we wander through the sweltering summer woods, consider the areas where you have avoided taking up space. Support the Show & Stay Connected 🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The First Witch of Boston by Andrea Catalano https://bookshop.org/a/111301/9781662526008 Outrageous Openness by Tosha Silver https://bookshop.org/a/111301/9781476793481 What’s playing on repeat? Summer Ain’t Over (‘Til It’s Over) by Michael Franti What’s for dinner? Roasted Tomato Eggplant Soup Ingredients: 2 cans diced tomatoes 1 onion Garlic (as much as you like!) 1 red bell pepper 1 eggplant peeled and diced Mushrooms 3 tablespoons sun-dried tomatoes in olive oil Red pepper flakes Salt and pepper 4 cups veggie broth 1 can coconut milk Instructions: Preheat oven to 375 degrees. Line baking sheet with parchment paper. Add two cans diced tomatoes to baking sheet. Add chopped pepper, onion, eggplant, garlic, and sun-dried tomatoes to diced tomatoes. Season with salt, pepper, and red pepper flakes, mix together. Roast until veggies become soft and fragrant. Add veggies to soup pot with broth, simmer for a few minutes, blend with immersion blender. Add coconut milk to blended soup, stir, season to taste. Banana Bread Ingredients : 1/2 cup unsalted butter, at room temperature 1 cup granulated sugar 2 eggs, large 2 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 3-4 medium bananas (or 2 large bananas) 1 tsp vanilla extract Instructions: Preheat the oven to 350 degrees and line two 8x4 bread pans with parchment paper (or grease well with butter or baking spray).* In a medium sized bowl, use a fork to mash the bananas until they are well mashed (I like them to be well mashed with small bits of banana pieces for texture). Set aside. In a separate bowl, use a hand mixer or standing mixer to cream the butter and sugar together. Once combined, add in the eggs. Cream the mixture until well combined. Next, add in the flour, baking soda, and salt. Mix until combined. Lastly, add in the mashed bananas and the vanilla extract. Mix until all the bananas have been incorporated into the batter. Divide the batter evenly between the two bread pans and bake for about 35-40 minutes, or until the top is puffed, brown, and a cake tester comes out clean when inserted in the center. Support the show

Lammas, also known as, Lughnasadh is a time for appreciating the abundance of the season. It’s a moment to rejoice in the bounty before us. But what needs to happen to reach this point of abundance? All too often, we overlook the fact that current abundance comes from a period of past labor. We can’t enjoy the fruits if we don’t put in the work. Mother Nature demonstrates this process beautifully. Consider the journey a wheat seed must take in order to become a loaf of bread. Many small, incremental steps must occur in order for the bread to arrive on your table. It’s easy to forget this lesson when we embark on goals in our own lives. As we journey through the damp summer woods, consider the seeds you’d like to plant and tend this Lughnasadh. What am I reading? The Ghost Women by Jennifer Murphy https://bookshop.org/a/111301/9780593474365 Wild Bread: Sourdough Reinvented by MaryJane Butters https://bookshop.org/a/111301/9781423648185 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? A Tear in Space by Glass Animals What’s for dinner? Indian Butter Chickpeas Ingredients: 2 Tbsp coconut oil 1 medium yellow onion, finely diced 1 Tbsp freshly grated ginger 4 cloves garlic, minced 1 Tbsp garam masala 1 tsp chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne ½ tsp each salt and cumin 2 15-oz cans chickpeas, drained cans 1 13-oz can full-fat coconut milk 1 6-oz can tomato paste To serve: basmati rice and naan Instructions: Heat 2 Tbsp coconut oil in a large sauté pan. Add onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes. Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp chili powder, and ½ tsp each salt and cumin. Stir in chickpeas, coconut milk, and tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally Serve warm with naan and/or rice. Sourdough Chocolate Chip Cookies Ingredients: Dry: ¾ cup + 1 teaspoon (95 g) all-purpose flour 1 cup + 1 teaspoon (125 g)bread flour (all-purpose can be substituted, see notes) 1 teaspoon (5 g) fine sea salt ¼ teaspoon baking soda ½ teaspoon baking powder Wet: 1 large egg ½ cup (125 g) sourdough starter discard 1 teaspoon (5 g) vanilla extract 8 tablespoons (113 g) unsalted butter (cold, cubed) ½ cup (100 g) light brown sugar ½ cup (100 g) white granulated sugar 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate) https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/#recipe The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email : witchywomanwalking@gmail.com Support the show

What does a witchy practice look like? Are there a specific set of rules we must follow? These are questions that many witchy-leaning folks tend to ask, especially when they're in the early stages of crafting a practice. Depending on one's approach, a witchcraft practice might look highly structured and precise or down-to-earth and unfussy. You may be drawn to intricate tools used by many high magic practitioners. Or you may like the everyday items found in your environment often favored by low magic practitioners. Some individuals adhere to a traditional lineage, while others prefer the folk magic of their ancestors. You may find comfort choosing a specific niche; such as, green, kitchen, or elemental witchery. Or you might seek out a more eclectic path, mixing and matching rituals as you see fit. There's no one "right" way to craft a practice. As we listen to the chirping cicadas, consider the practices that speak to your soul, that is the path for you. What am I reading? The Hidden Seasons : A Calendar of Nature's Clues by Tristan Gooley https://bookshop.org/a/111301/9798893030105 Embracing the Old Witch in the Woods: Liberating Feminine Wisdom from Christian Patriarchy by Angela J. Herrington and Shannon Harris https://bookshop.org/a/111301/9798889835233 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Hot Goblin by Em Beihold What’s for dinner? Turkey & zucchini Meatloaf Ingredients: 1 lb ground turkey 2 zucchini Minced garlic (as much as you like!) Drizzle of olive oil 1/2 cup panko breadcrumbs 2 eggs 1 cup Trader Joe’s frozen Multigrain Blend with Vegetables (a hearty mix of brown, red, and sweet brown rice with black barley and vegetables) or similar equivalent 1 teaspoon ground cumin 1 teaspoon green goddess spice blend - (mix of minced onion, garlic, black pepper, chives, green onion, parsley, and spinach powder) Salt and pepper Glaze 1/4 cup ketchup 1/4 cup maple syrup 1 tablespoon grainy mustard Instructions: Preheat oven to 375 F . Sauté diced zucchini and garlic in olive oil, add frozen veggie mix, cook for a few more minutes . In a large bowl, mix together ground turkey, beaten eggs, breadcrumbs, and seasoning. Add cooked veggies, mix thoroughly. Mix glaze together, set aside. Press mixture into loaf pan, bake for 30 minutes. Remove from oven, poke holes into top of loaf with a fork, spread glaze over top, cook for an additional 25-30 minutes. Cool slightly before cutting. Enjoy! Dark Chocolate Pistachio Bliss Bites Ingredients: 1 cup rolled oats or oat flour 1/2 cup pistachios 1/2 cup almond butter 1/4 cup pure maple syrup 1/2 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1 ounce finely chopped dark chocolate 1/4 cup dried cranberries 1/4 cup unsweetened coconut lemon zest Instructions: In a food processor, blend oats to a coarse flour. Add the pistachios and pulse until finely chopped. Add the almond butter, maple syrup, vanilla extract and sea salt then pulse into a dough forms. You should be able to press the dough between your fingers and have it hold together. Transfer the dough to a large bowl. Alternatively you can make these without a food processor by using oat flour and finely chopping the pistachios by hand. Place them in a large bowl with almond butter, maple syrup, vanilla extract, and sea salt then stir until a dough forms. To the bowl, add the chopped chocolate, cranberries, coconut and lemon zest. Stir until evenly combined. Using a scooper, scoop out tablespoon sized portions and roll into balls. Seal in a jar and refrigerate for up to 1 week https://www.makingthymeforhealth.com/wprm_print/dark-chocolate-pistachio-bliss-bites The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email : witchywomanwalking@gmail.com Support the show

Why do we feel the need to play small in our lives? What keeps us from sharing our gifts and living in our fullness? It turns out that the nervous system impacts our expression more than we might have realized. We’re wired for survival and safety, so stepping outside of the box, even to take a healthy risk, feels deeply dangerous. Knowing this, is there a way to expand oneself while also acknowledging the human need to stay protected? As we wander through the forest, consider your own narrative. Have you chosen to stay hidden? If so, are you ready to emerge into the fullness of who you came here to be? What am I reading? Shadow of Night by Deborah Harkness (Book 2: The All Souls Series) https://bookshop.org/a/111301/9780143123620 The Black Bird Oracle Deck https://bookshop.org/a/111301/9780593976227 The Book of Ritual Baths: A Guide to Spiritual Cleansing and Renewal by Chanda Parkinson https://bookshop.org/a/111301/9780738780139 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Tom’s Diner by Suzanne Vega What’s for dinner? Black Bean Burgers Ingredients 2 cans black beans, drained, rinsed, and patted dry 1 Tablespoon extra virgin olive oil 3/4 cup finely chopped bell pepper 1 cup finely chopped yellow onion 3 garlic cloves, minced 1.5 teaspoons ground cumin 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon smoked paprika 1/2 cup bread crumbs 1/2 cup feta cheese 2 large eggs 1 Tablespoon Worcestershire sauce 2 Tablespoons ketchup, mayo, orBBQ sauce pinch salt + pepper Instructions: Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out. Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans. Form into patties, about 1/2 cup of mixture each, about 3/4-inch thick. Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. Serve with your favorite toppings. Enjoy! Hibiscus Tea Cooler Ingredients: 2 cups hot water 1 individual hibiscus bag tea 5 cherries, halved 1-2 leaves fresh basil ice non-dairy-creamer Instructions: Add tea bag to hot water. Let steep 5 minutes. Place in fridge to let cool. Take glass and add cherries and basil. Add a handful of ice. Pour cooled tea over ice. Pour a little of your favorite nondairy creamer on top. Stir. Enjoy! Why Playing Small is a Modern Epidemic https://www.catherineplano.com.au/why-playing-small-modern-epidemic/ Deborah Harkness: My "get through the season with joy" playlist https://deborahharkness.com/my-get-through-the-season-with-joy-playlist/ The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email : witchywomanwalking@gmail.com Support the show

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention? What am I reading? The Reimagining of Thornwood House by Jaleigh Johnson https://bookshop.org/a/111301/9798217188819 The Power of Fun: How to Feel Alive Again by Catherine Price https://bookshop.org/a/111301/9780593241424 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? One Way by Twenty One Pilots What’s for dinner? Mediterranean Orzo Salad Ingredients: I lb orzo pasta Cherry tomatoes Cucumbers Bell pepper Garlic Pickled onions & juice Capers Juice of 2 lemons Handful of fresh basil Handful of fresh dill 1 can chickpeas, rinsed and drained 2 tablespoons olive oil Fresh grated Parmesan cheese Salt & pepper Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy! Lavender Brownies Ingredients: 1 1/3 cups all purpose flour 1 teaspoon baking powder ½ teaspoon sea salt 1 cup unsalted butter 3 teaspoon dried lavender flowers 1 cup cocoa powder 1 cup sugar 4 eggs 1.5 teaspoon vanilla Instructions: Pre-heat oven to 350 F. Line of 8x8 baking pan with parchment. Combine the flour, baking powder and salt in a small bowl and set aside. Melt the butter in a small pot over very low heat. When melted, add the dried lavender. Stir gently to cover all flowers. On very low heat, allow the flowers to impart their flavour into the butter. After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl. Stir in the cocoa. Blend in the sugar, eggs and vanilla. Add the dry ingredients. Blend all together and spoon into the pan. Bake for 30-35 minutes. Enjoy! The Hearth https://thehearth.circle.so/c/invitiation Support the show

How do we live a good life? What components do we need to create a purposeful existence? Far too often, we get trapped into thinking that our lives must look a certain way by a certain age. We think we have to have it all figured out before we even know what we truly want out of life. What if our lives could feel rich and creative and exciting at any age? As we strive to beat the oppressive summer heat, let’s reflect on how to bring more love, engagement, and excitement into our days no matter what season of life we’re in. Oh, and one more thing… don’t forget to check out The Hearth! (see the link at the end of the show notes.) What am I reading? One Golden Summer by Carley Fortune https://bookshop.org/a/111301/9780593638910 Food Therapy: Conscious Eating to Navigate Anxiety, Stress, and Trauma by Luis Mojica https://bookshop.org/a/111301/9781401998387 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? We Might As Well Be Strangers by Weezer, Wednesday What’s for dinner? Mediterranean Cabbage Salad Ingredients: Cabbage Cherry tomatoes Cucumbers Avocados Olives Pickled onions 1 can chickpeas, rinsed Tofu Marinade for Tofu: 2 tbsp apple cider vinegar Juice of one lemon 1 tablespoon nutritional yeast 1 tablespoon minced garlic 1 tsp red pepper flakes 1 tablespoon miso paste Dressing: 3 tablespoons apple cider vinegar Juice of one lemon Pickled onion juice Minced garlic (to taste) 1 tablespoon grainy mustard Salt & pepper Instructions: Mix together tofu marinade, dice tofu into cubes, add to marinade, coat thoroughly, set aside. In a large bowl, mix together dressing ingredients, set aside. Wash and chop cabbage, add to bowl with dressing, use hands to toss and coat thoroughly. Chop cucumbers, halve cherry tomatoes, dice avocado, chop olives and pickled onions, add to bowl, mix. Add tofu w/ marinade and chickpeas to bowl, toss, and season with salt and pepper. Enjoy! Sparkling Orange-Lemon Refresher Ingredients: 3 large, freshly squeezed oranges, 3/4 cup juice 2 large, freshly squeezed, 1/3 cup juice 2-3 tablespoons honey, maple syrup, or simple syrup (adjust to taste) 3 cups cold water 2 cups seltzer Fresh mint leaves and extra orange/lemon slices Ice cubes Instructions: In a large pitcher, mix the freshly squeezed orange and lemon juice. Stir in your choice of honey or syrup until completely dissolved. Pour in the 3 cups of cold water. Fill glasses with ice cubes, add seltzer and citrus drink, garnish with citrus slices and a few mint leaves. Enjoy! The Hearth https://thehearth.circle.so/c/invitiation Support the show

Community is a deeply important aspect of human life. It’s not a specific place exactly, it’s more of a shared space of belonging. We might find community in our local neighborhoods or even virtually across continents. What matters is that there is a common purpose within the group, something that brings everyone together through a shared need. Over the past 2.5 years, this podcast has built a community of lovely witchy people spanning across 141 countries. In an effort to build this circle more fully, there will soon be an invitation to gather in a new way, stay tuned! As we take in the sounds of summer, consider the communities in your life. Are they meeting your current needs? Or is it time to expand further? What am I reading? The Correspondent by Virginia Evans https://bookshop.org/a/111301/9780593798430 Forest Bathing : How Trees Can Help You Find Health and Happiness by Dr. Qing Li https://bookshop.org/a/111301/9780525559856 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Bizarre Love Triangle by New Order What’s for dinner? Cucumber Sushi Boats Ingredients: 4 oz salmon filet Salt & pepper 2 tsp avocado oil 1 tbsp coconut amino 1 tsp lime juice 1 large cucumber ¼ cup cooked rice or cooked cauliflower rice ¼ avocado, diced 1 tbsp spicy mayo green onion, chopped Instructions: Pat the salmon dry and slice the salmon into small cubes. Season with salt and pepper. Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 2-3 minutes on each side or until cooked through. Add the coconut aminos and lime juice at the end and stir to scrape up any stuck pieces of salmon on the bottom of the pan, and coat the salmon. Remove from the pan and set aside. Wash the cucumber well, slice off the ends, and slice it in half vertically. Scoop out the inside of the cucumber until the cucumber is fully hollowed out. Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh. https://unboundwellness.com/salmon-cucumber-boats/ Protein Banana Pudding 1 cup plain Greek yogurt(or blended cottage cheese) 1 scoop vanilla protein powder (optional) 1 to 2 tablespoons maple syrup, to taste 1 teaspoon vanilla extract 1 banana, sliced Graham crackers Instructions: In a bowl, mix together the Greek yogurt, protein powder, maple syrup, and vanilla extract until smooth. In a cup, bowl, or meal prep container, layer the yogurt mixture with sliced banana and graham crackers. Repeat until all ingredients are used. Cover and refrigerate for at least 2 hours, or overnight for the best taste Serve cold and enjoy! Support the show

The summer solstice is here! This is a time of abundance, fertility, and joy. And yet, many people forgo the experience of joy, thinking that pleasure must wait until later, when they’re a “better” version of themselves. But what if later never comes? Tomorrow is not guaranteed for any of us; therefore, we must embrace joy in the now. To do this, we must become fully embodied humans, using all of our senses to tap into the soul living within. Enjoy the meal, take the swim, dance with abandon; it’s in these simple, mundane, miraculous moments when we truly know happiness. As we walk toward the summer solstice, accept the invitation to choose joy today. You deserve it just as you are. What am I reading? The Time Hop Coffee Shop by Phaedra Patrick https://bookshop.org/a/111301/9780778310907 Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness by Ingrid Fetell Lee https://bookshop.org/a/111301/9780316399272 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Boys Don’t Cry by the Cure What’s for dinner? Solo Snack Board Choose a soft spreadable cheese option and a hard cheese Choose 1–2 cured meat options. Prosciutto, spicy Calabrese salami, or rolled deli turkey work perfectly in small portions. Or plant-based options like tofu or tempeh Add 1–2 handfuls of crisp produce. Try apple slices, carrots, cucumbers, or bell pepper strips. Berries are another wonderful addition. Include 1–2 kinds of crackers or crusty bread. Bring it all together with a small scoop of savory or sweet dip, such as hummus, honey, tzatziki, or a dab of spicy mustard. Finish the board with a few salted nuts, pickles, olives, or a square of dark chocolate. Prebiotic Mocktail Ingredients: 1 can poppi Strawberry Lemon Probiotic Soda 3 strawberries, chopped 3 mint leaves Juice of half a lemon Ice Instructions: In a tall glass, add strawberries, mint, honey, and lemon juice and muddle. Fill glass with ice and top with poppi Strawberry Lemon Probiotic Soda . Support the show

How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It’s no secret that many of us have aren’t morning people, we’d rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we’ve barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals. What am I reading? The Alchemy of Flowers by Laura Resau https://bookshop.org/a/111301/9781400349098 The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morter https://bookshop.org/a/111301/9781401998608 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Can’t Hold Us by Macklemore What’s for dinner? Lentil Salad Ingredients: For the salad 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned 5 cups water 1 medium english cucumber, diced 1 cup diced small red onion 1 medium red bell pepper, seeded and diced small 1/4 cup chopped fresh parsley 1/2 cup crumbled feta, optional I used Violife vegan feta 3-4 cups arugula or baby spinach, optional For the dressing: 1/4 cup olive oil 3 tablespoons fresh lemon juice 2 teaspoons agave 2 teaspoons dijon mustard 1 clove garlic, minced 1 teaspoon salt few shakes ground black pepper Instructions: Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl. Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils. Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined. Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy! Watermelon Salad W/ Feta & Mint Ingredients: Dressing: 2 tablespoons olive oil 3 tablespoons fresh lime juice ½ minced garlic clove ¼ teaspoon salt For the salad: 5 cups cubed watermelon 1 cup diced cucumber ¼ cup thinly sliced red onion ⅓ cup crumbled feta 1 avocado, cubed ⅓ cup torn fresh mint or basil leaves ½ jalapeño or serrano pepper, thinly sliced, optional Sprinkle sea salt Support the show

At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There’s no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock. What am I reading? The Moonshine Women by Michelle Collins Anderson https://bookshop.org/a/111301/9781496748300 Magick for All Seasons by Marla Brooks https://bookshop.org/a/111301/9781578638505 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? I Touch Myself by the Divinyls What’s for dinner? Roasted Brussels Sprout Kale Salad Ingredients: 1 lb Brussels sprouts Head kale, trimmed and chopped 1-2 avocados, diced 1 lb sausage of choice Pickled onions Goat cheese, crumbled 2 tablespoons olive oil 2-3 lemons, juiced Garlic, minced 1 tablespoon grainy mustard 1 tablespoon maple syrup Salt & pepper Instructions: Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy! Frozen Greek Yogurt Bites Ingredients: 1 cup plain Greek yogurt ¼ cup peanut butter or nut butter of choice 2 tablespoon maple syrup 2 teaspoon vanilla extract ¾ cup chocolate chips 1 teaspoon avocado oil or coconut oil sea salt for sprinkling Instructions: In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop. Place the bites in the freezer for about 4 hours. Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted. Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy! Support the show

Something happens when we get older, it often happens subtly and without warning… one day, without meaning to, we put down the things that once made us feel alive. This happens because we have a lack of time or a shortage of funds, we convince ourselves that other things are more deserving of our attention. Life becomes a series of tasks to complete… work, bills, caretaking, responsibilities… wash, rinse, repeat. Our bodies and souls suffer from a life lived in our minds alone. It’s time to rediscover the things that we once loved. We must pull the old passions out of the drawer, dust them off, and remember what it felt like to lose oneself to time and to truly be in flow. As we stroll through the forest, take a moment to reflect on the things you’ve left behind, it’s time to reclaim them! What am I reading? A Midnight Pastry Shop Called Hwawoldang by Lee Onhwa https://bookshop.org/a/111301/9780063468023 The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel Van der Kolk https://bookshop.org/a/111301/9780143127741 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? LABOUR by Paris Paloma Green Goddess Beans Ingredients: 1 tsp olive oil 3 garlic cloves finely chopped or mashed to a paste 2 cans of cannellini beans (14 oz cans) drained & rinsed 1 bunch kale (12 oz bunch) leaves stripped & finely shredded 2 cups vegetable stock 2 sprigs of fresh thyme or 1/2 tsp dried thyme 1 sprig of rosemary or 1/2 tsp dried rosemary 1⁄2 tsp chilli flakes or to taste 1 lemon zest & juice salt & pepper, to taste 1⁄2 cup parmesan cheese 3⁄4 cup Greek yogurt (or dairy-free alternative) Sourdough or ciabatta Instructions: Heat oil in a pan over medium-heat and sauté garlic. Add beans and kale and cook for 1-2 minutes to remove any liquid. Transfer half of the bean mixture and half of the stock to a blender and process until smooth. Stir thyme, rosemary, chili flakes and remaining stock through the skillet of beans. Return blended beans back to the skillet, add lemon zest and season with salt and pepper. Stir in most of the cheese and simmer on low heat for 10-15 minutes Remove from heat, mix in lemon juice and adjust seasoning. Swirl yogurt through so it is half mixed in. Top with remaining cheese, and serve with toasted bread. Green Smoothie Ingredients: 1 cup packed baby spinach ½ cup unsweetened plain almond milk ½ small very ripe banana ¼ cup frozen mango chunks ¼ cup frozen pineapple chunks ½ tablespoon chia seeds Instructions: Combine 2 cups spinach, 1 cup almond milk, 1 banana, ½ cup frozen mango, ½ cup frozen pineapple and 1 tablespoon chia seeds in a blender; process until smooth, about 1 minute. Pour into a large glass and serve immediately. Support the show

When asked how you’re doing, do you thoughtlessly respond, “I’m good!”? Are you being truthful? Are you really okay? Sometimes we fail to see the ways that we’re struggling, even though the body is constantly communicating with us. Feelings of anxiety, depression, fear, and anger manifest in all sorts of creative ways through our physical selves. If we really want to live healthy and abundant lives, we must heed the body’s signals. As we listen to the singsong of the birds, consider what your body might be trying to tell you in this season of life. What am I reading? Yesteryear by Caro Claire Burke https://bookshop.org/a/111301/9780593804216 The Cortisol Reset Plan : The Complete Guide to Balancing Your Hormones, Reversing Weight Gain, and Restoring Nervous System Health by Marina Wright https://bookshop.org/a/111301/9780063436275 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Dani California by Red Hot Chili Peppers What’s for dinner? Thai Edamame Cabbage Salad Ingredients: 1 cup quinoa well rinsed and drained Marinated tofu, diced 1 1/2 cups water 1/2 teaspoon salt 1 carrot peeled and shredded 1 cucumber chopped 1 cup frozen edamame thawed 6 green onions chopped 2 cups shredded red cabbage 1 tablespoon soy sauce 1/4 cup lime juice 2 tablespoons sugar 1 tablespoon vegetable oil 1 tablespoon freshly grated ginger 1 tablespoon sesame oil pinch of red pepper flakes 1/2 cup peanuts chopped 1/4 cup freshly chopped cilantro 2 tablespoons chopped basil Instructions: Add quinoa, water, and salt to the pressure cooking pot. Select high pressure and 1 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a Quick Pressure Release. Remove the quinoa from the pot and let cool. Add the cooled quinoa, marinated tofu, and vegetables to a large bowl. In a small bowl, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more sugar or red pepper flakes to taste. Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Enjoy! Chocolate Covered Grapes Ingredients: 50 to 60 grapes 1 cup dark chocolate chips 3 tablespoons coconut oil Instructions: Wash and dry grapes. Place in a freezer-safe bag or container and freeze overnight. Mix the chocolate and coconut oil in a microwave-safe container and melt at 70 percent power for 45 seconds. Stir well and continue to microwave, if needed, at 15 second intervals until fully melted and smooth. Line a baking tray with wax paper. Take the grapes from the freezer. Toss one grape at a time into the chocolate. Remove with a fork, letting the chocolate drain, and place on the baking tray. Repeat with the rest of the grapes. The chocolate hardens quickly. Support the show

Maiden, Mother, and Crone… these are the stages of womanhood we’ve come to know and embody. They represent the spring, summer, and winter, but what about autumn? How have we left this most beautiful season out of the conversation? Enter the Enchantress, also known as the Autumn Queen! This archetype represents women in their mid-forties through their mid-sixties. This is an incredibly rich and fruitful phase of life that should not be overlooked. As we wander through the spring woodland, invite the Enchantress out to play! What am I reading? She Made Herself a Monster by Anna Kovatcheva https://bookshop.org/a/111301/9780063436374 Eat to Thrive During Menopause: Managing Your Symptoms with Nourishing Foods by Jenn Salub Huber https://bookshop.org/a/111301/9781523528257 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Wild Wild West by the Escape Club What’s for dinner? Avocado Tofu Chickpea Salad Ingredients: Marinated Tofu 1 teaspoon white miso paste 2 tbsp extra virgin olive oil 1 clove garlic minced Juice of 1 lemon 1 tbsp apple cider vinegar 1 tbsp nutritional yeast 1 tsp dry basil 1/2 tsp dry oregano 1/2 tsp salt or more to taste 1 block extra firm or super firm tofu (if extra firm, press and drain) Salad 1, 15oz can of chickpeas, rinsed and drained Greens of choice 1 cup cucumbers 1 cup cherry tomatoes, halved 1/4 red onion, finely diced 1 avocado diced Fresh herbs of your choice Instructions: In a jar, add in 2 tablespoons water and miso paste. Add oil, garlic, lemon juice, vinegar, nutritional yeast, herbs, and salt and mix to combine. Take your pressed tofu and cut it into 1/2 inch cubes. Cover with marinade, marinate for an hour. In a large mixing bowl, add your chickpeas, greens, diced cucumber, tomatoes, red onion and fresh herbs. Sprinkle with a pinch of salt and toss to combine. Add the avocado, tofu and marinade to the bowl and toss everything to combine and adjust salt and pepper to taste. Enjoy! Peanut Butter Greek Yogurt Cups Ingredients: 2 cups plain Greek yogurt, preferably full fat 4 tbsp peanut butter 4 tsp honey 1/2 cup semi-sweet chocolate chips 1 tbsp coconut oil (measured before melted https://www.daisybeet.com/easy-chocolate-peanut-butter-greek-yogurt-dessert-cups/ Articles https://www.medicinewomanmedicineways.co.uk/articles/the-enchantress/ https://atlasofsoul.com/blogs/masculine-archetypes/king https://enchantedlivingmagazine.com/the-autumn-queen/ Support the show

Springtime energy can entice us to take on new projects and quickly fill our social calendars. We can easily get swept away with the fullness of the season and forget to focus our energy with intention. This May our growth is supported by two full moons. The Flower Moon, which occurred on 5/1, guides us toward expansion. The Blue Moon, happening on 5/31, calls us to refine our vision and decide what we want to carry into the next cycle. Rather than trying to do it all this spring, consider pouring your energy toward one thing that’s calling for your attention. With a little focus, you may grow something truly beautiful this season! What am I reading? An Unlikely Coven by AM Kvita https://bookshop.org/a/111301/9780316586634 The Selfish Year by Valerie Jones https://bookshop.org/a/111301/9781394342716 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Don’t Do Me Like That by Tom Petty & The Heartbreakers What’s for dinner? Mayak Eggs w/ Rice & Pickled Veggies Ingredients: 6 large eggs at room temperature 1 tbsp each salt and white vinegar for boiling the eggs green onions, seaweed flakes, and/or sesame oil for garnish, optional Marinade: 1/2 cup soy sauce 1/2 cup water 1/4 cup honey 1/4 medium onion diced 1 green onion diced 3 cloves garlic minced 2 chili pepper diced 1 tbsp toasted sesame seeds Instructions: In a bowl, add the marinade ingredients and mix to combine. Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes. Prepare a large bowl of ice water. When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes. Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours. To serve, place the egg over a bed of rice with a drizzle of marinade, pickled veggies, and garnish of choice. Enjoy! Salted Caramel Cottage Cheese Ice Cream Ingredients: 1 16 oz container full fat cottage cheese ¼ cup honey ½ teaspoon vanilla extract pinch sea salt 6 dates if they are hard soften them in water for 5 minutes Instructions: Add cottage cheese, honey, vanilla and sea salt to a food processor or blender. Blend until smooth. Add dates and blend again. You want the dates to be broken up but not fully blended. Add ice cream to a bowl or loaf pan and freeze for 3-4 hours until ice cream is set. Serve and enjoy. https://www.skool.com/hagwitch-herbals-3611/may-two-full-moons Support the show

The way we walk through the world matters. Far too often, we move through our days feeling unworthy of taking up space. We feel the need to apologize for our presence rather than stepping into the brilliance that our souls yearn to express. So how to we connect with something deeper? We must choose to tap into our divine presence; the force that knows the true value of our souls. When we walk in this light, we lead with power and presence beyond measure. As we listen to the raindrops fall, reflect on the ways that you move through life. Are you ready to walk tall? No apologies. What am I reading? The Astral Library by Kate Quinn https://bookshop.org/a/111301/9780063244788 Cheese Magic by Erika Kubick, illustrated by Devon Forst https://bookshop.org/a/111301/9780762489633 https://bookshop.org/shop/witchywomanwalking What is playing on repeat? Supersonic by Oasis What is for dinner? Savory Oats Bowl Ingredients: Oats Cheddar cheese Nutritional yeast Olive oil Fried eggs Sweet potatoes Brussels sprouts or spinach Avocado Pickled onions Fresh dill Crunchy chili oil Salt & pepper Instructions: Preheat oven to 400 degrees F. Dice sweet potatoes and Brussels sprouts, drizzle with olive oil, salt and pepper, spread onto a parchment lined cookie sheet. Bake until fork tender and slightly browned. Make oats according to package, stir in nutritional yeast, cheddar cheese, and salt and pepper. Fry eggs, set aside. Build bowls with oatmeal base, roasted veggies and fried eggs on top. Add avocado, pickled onions, fresh dill, and chili oil. Enjoy! Chunky Date Bark Ingredients: 12 medjool dates, pitted 1/4 cup mixed nuts, roughly chopped (almonds, peanuts and pistachios) 2–3 tbsp nut butter of choice 1/2 cup dark chocolate (70%+), melted 1 tsp extra virgin olive oil or coconut oil 1 tbsp freeze dried raspberries Instructions: Line a cookie sheet with baking paper. Slice each date to open and press flat onto the tray, arranging them close together in a row. Place another sheet of baking paper over the top and use a rolling pin or glass to squash the dates until flat. Spread the nut butter evenly over the dates, then sprinkle the chopped mixed nuts on top. Stir in the extra virgin olive oil or coconut oil into your melted dark chocolate. Mix until smooth. Drizzle the chocolate mixture over the top of your nut and date bark, and chill in the fridge or freezer until set. Add your optional toppings, and cut into squares to serve. Enjoy! Support the show