Rooted by Nature

Happy Halloween! As I delved into detail last year about the folklore and history of Halloween, I thought this time I'd do something a little different. So jump on my broomstick, don a pointy black hat and let me take you on a ride through the magical realms of witchcraft. I'll cover all the witchy basics, including how to access your own natural magic, how nature provides us with the essential toolkit, what working magic truly means and where to look for further inspiration. Of course I go off on tangents about folklore and geek out over my favourite witchy books and films (and there are a lot of Harry Potter references) but that's all part of the fun. Whether you're a witchling, a wise old crone or a cynical muggle, I challenge you not to feel a little bit magical by the end of this episode.
Have a peek at what I'm up to on instagram @rootedbynaturepodcast
Feel free to get in touch by email on [email protected]
Recommendations:
Books
Harry Potter, The History of Magic: The Book of the Exhibition
Thames, Sacred River by Peter Ackroyd
The House of Dr. Dee by Peter Ackroyd
The All Souls Trilogy by Deborah Harkness
Harry Potter and the Philosopher's Stone by J.K. Rowling
The Northern Lights (1st book of His Dark Materials Trilogy) by Phillip Pullman
Natural Magic by Doreen Valiente
An ABC of Witchcraft, Past & Present by Doreen Valiente
Book of Shadows by Phyllis Curott
A Spell in The Wild : A Year (and six centuries) of Magic by Alice Tarbuck
Witchcraft into the Wilds by Racheal Patterson
The Green Witch by Arin Murphy-Hiscock
Cunningham’s Encyclopedia of Magical Herbs by Scott Cunningham
Book Shops
Blackwells (Oxford)
Treadwells (London)
TV shows
A Discovery of Witches
Charmed (original 1998 - 2006)
Films
Harry Potter series
Practical Magic
The Craft (original 1996)
Hocus Pocus (original 1993)
Podcast
Witch by India Rakusen (BBC Radio 4)
Youtube
The Green Witch
The Witch of Wonderlust
The Witches' Cookery
Treehouse TV with Sheena Cundy

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It’s still so cold and grey but step outside and you will see so many beautiful signs of Spring, and I promise it’s just around the corner. It may still be time for warm blankets and candlelight but the sun is holding out a little longer each evening and descending in hues of pink and gold. The trees are budding, snowdrops are blooming and there’s so much to celebrate; Imbolc, Saint Bridget and a Celtic Triple Goddess! Join me as I explore the wonders of the Hazel tree, make a natural bird feeder, enjoy a hearty stew bubbling on the stove, tap into our intuition, dabble in tarot and finish with something satisfyingly sweet.
Instagram: @rootedbynaturepodcast

Chocolate Orange & Hazelnut Biscuits (adapted from a Jamie Oliver recipe)

Ingredients

150g unsalted butter, at room temperature

200g plain flour

50g golden caster sugar

Handful of chopped hazelnuts

Zest from half an orange

50g chocolate

Method

Preheat oven to 180 degrees fan. Mix the butter, sugar, flour, nuts and zest together. Either pat into a baking tin to make shortbread fingers or pop in the fridge ready to roll and cut. Bake for 20 minutes or until pale and golden. If making finger shapes cut whilst warm and transfer to a cooling rack. Melt the chocolate and either dip, pipe or drizzle over the biscuits and then shamelessly eat them all in one go!

Recommendations

The Light Seer’s Tarot by Chris-Anne
https://lightseerstarot.com/

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Sit back, relax and enjoy the summer because autumn is just around the corner! Join me as I take a look inside a beehive and follow the exciting life of a queen bee, the warriors that protect her and the cut throat politics of the colony that can overthrow her. I delve into the miraculous health benefits of honey, how it's made and what it can do for us both inside and out. I share my favourite breakfast granola recipe to be enjoyed outside on warm sunny mornings and I try to hold on to these last moments of summer before the seasons turn once more.

Join me over on instagram for additional content @rootedbynaturepodcast

Granola recipe

Ingredients

200g of rolled oats

200g of jumbo oats

100ml of melted coconut oil

100ml of warm honey

Half a teaspoon of salt

Cinnamon to taste

100g of chopped nuts (pecans, almonds & hazelnuts)

100g of seeds (pumpkin & sunflower)

Method

Preheat the oven to 180 degrees

Warm the honey and mix with the liquid coconut oil, pour over the rest of the ingredients, coat evenly and spread over a lined baking tray and pop in the oven. Bake gently, turning occasionally until lightly golden. Allow to cool before sealing in an airtight container. I like to serve mine with thick natural yoghurt drizzled with honey.
Some helpful time codes in case you'd like to listen to a certain part again

• Welcome to the beehive 02:40
• Worker Bees (warrior women) 04:35
• Male Drones out to get lucky 06:01
• Her majesty the Queen Bee 07:00
• The wonders of honey 10:19
• How is honey made 10:43
• Local honey 11:55
• Beeswax candles 13:04
• Honey's amazing health benefits 14:55
• Honey for a skincare routine 16:34
• Honey for our hair 17:23
• Honey's history 18:06
• Melissa the honey bee in Greek Myth 18:59
• Honey vs sugar 21:04
• How to make herbal honey 22:51
• How to make an oxymel 23:37
• How to store honey 24:23
• Protect our bees and help the beekeepers 25:15
• My favourite granola recipe 30:06
• Thank you for my lovely reviews! 33:33

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In this episode I’ll be talking about the autumn equinox, harvest time, foraging, moon gardening and sharing delicious recipes for elderberry cold & flu syrup and blackberry & pear crumble.
Instagram: @rootedbynaturepodcast
Elderberry Syrup Recipe
Ingredients
elderberries
water
sugar
lemon, ginger or cinnamon & cloves (optional)
Method
Tip the berries into a saucepan, cover with water and simmer for 20-30 minutes on a medium heat. Sieve the juice from the berries, squeezing as much out as possible. Return to the pan with the sugar (450g to 600ml of juice) along with any additional flavourings and simmer until the sugar dissolves. Decant, cool and store in the fridge for a few weeks or freeze to see you through the winter.

Blackberry & Pear Crumble Recipe

Ingredients
75g sugar (demerara preferably)
75 butter
150g plain flour
pears
blackberries
vanilla extract (optional)
caster sugar (optional)

Method
Preheat the oven to 180 degrees fan. Peel, core and chop the pears and place in a buttered oven dish along with the blackberries and caster sugar if required. Put on the lid and bake in the oven for 20 minutes. Meanwhile grate the (fridge cold) butter into a bowl, add the demerara sugar and flour and rub together to form crumbs. When the fruit is baked, remove the lid and sprinkle over the crumble topping and return to the oven for a further 15 minutes or until the crumble top is cooked through and golden.

Reading list
The Hidden Life of Trees by Peter Wohlleben
The Glorious Life of the Oak by John Lewis-Stempel
The Wild Remedy: How nature mends us – a diary by Emma Mitchell
The Hedgerow Handbook by Adele Nozedar
The Almanac: A seasonal guide to 2022 by Lia Leendertz
The Way Back Almanac 2022: A contemporary seasonal guide to nature by Melinda Salisbury
The Herb Almanac: A seasonal guide to medicinal plants, Chelsea Physic Garden

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It’s November and autumn is coming to an end. There are more golden leaves swirling along the ground than adorning the trees and the festive season is all around us. Join me as I snuggle up and read, let go of my worries on fallen leaves, celebrate the end of the cosy season and prepare myself and my home for the festivities to come.
For more of my content find me on Substack
Feel free to get in touch:
Instagram
[email protected]

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