Witchy Woman Walking

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 that time of year again... the energy starts to pick up as the holiday season approaches. The magic of this celebratory time often gets lost in the shuffle of activities. How do we stay present when our calendar fills to the brim? How do we maintain our rituals when we're running on empty? If we want to keep our spiritual practice at the center of our lives, we must first release the physical and energetic clutter from our sacred spaces. In this episode, we'll walk through ways to look at this potentially overwhelming process through a magical lens. Enjoy this lunchtime ramble through the woods while we bask in the last few weeks of autumn!
What I'm Reading
The Invisible Hour by Alice Hoffman
Weave the Liminal by Laura Tempest Zakroff
What's for Dinner?
Stuffed Peppers
Ingredients:
6 Bell Peppers
Filling: lb ground meat, Beyond Beef, protein crumbles, or cooked lentils
1.5 cups cooked rice, couscous, or quinoa
1 tablespoon olive oil
1 yellow onion
Garlic (as much as you like)
Mushrooms (as many as you like)
1 can diced tomatoes
1 can chickpeas
1/2 cup broth
Greens (spinach, colllards, or kale)
Fresh herbs (whatever you like)
Cheese (vegan or dairy) to sprinkle on top of peppers
Season w/ salt & pepper
Directions: Heat oven to 425 degrees. Sauté the veggies in olive oil, brown the meat or Beyond Beef (if using). Add diced tomatoes, broth, chickpeas, greens, herbs, and cooked grain. Season w/ s&p. Stuff peppers, sprinkle w/ cheese, bake until they reach desired softness. Enjoy!
Roasted Red Cabbage
Ingredients:
Head of red cabbage (shredded)
2 tablespoons olive oil
Salt & pepper
Additional spices (if desired)
Directions: Massage olive oil into shredded cabbage, season. Spread cabbage in a thin layer on a cookie sheet, bake until cabbage starts to get crispy. Yum!
Golden Milk
Ingredients:
2 cups milk of choice
1-3 teaspoons of maple syrup or honey
1.5 teaspoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon vanilla
Pinch black pepper
Directions: Simmer milk in a pot, add spices, stir to dissolve. Sweeten to taste. Savor!

Support the show

If you connect with hearth witchcraft or identify as a kitchen witch, hygge is a concept you’ll eagerly welcome into your life. The Danish word hygge can be defined as a quality of coziness that comes from doing simple things such as lighting candles, baking, or spending time at home with your family (Cambridge Dictionary). Steaming cups of coffee, a crackling fire, soft blankets, cozy socks, flickering candles, freshly baked bread, soup bubbling on the stovetop, cuddling your favorite pet, engaging conversation, time in nature, snuggling up with a good book... all of these things are hyggelig! Put on some cozy mittens, lace up your boots, and enjoy this chilly walk in the woods as we eagerly await the snow and talk about all things hearth, home, and hygge!
What am I reading?

Winter is the Warmest Season by Lauren Stringer
My Hygge Home: How to Make Home Your Happy Place by Meik Wiking
What am I listening to on repeat?

There is a Light That Never goes Out by The Smiths
What’s for dinner?
Mushroom Risotto
Ingredients:

4 tablespoons butter
2 tablespoons miso paste
1-2 cups Mushroom medley
3 tablespoons olive oil
2 tablespoons roughly chopped fresh thyme or parsley
6 garlic cloves minced and divided in half
6 to 8 cups vegetable broth
2 large leeks or onion
1/2 teaspoon salt, plus more to taste
Freshly cracked black pepper
2 cups Arborio rice
2/3 cup white wine
1/4 cup parmesan cheese

• Instructions: Take the butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.
• Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.
• Cook the mushrooms and leeks/onions in olive oil for 8 to 9 minutes, until nicely browned, stirring only occasionally.
• Reduce the heat to medium. Add the chopped thyme and garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning.
• Add the creamed miso butter and stir into the mushrooms. Season with a pinch of salt and pepper. Set aside.
• Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat.
• Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated.
• Ladle in 1 cup warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time.
• Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.
• It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy.
• Add cooked mushrooms to the risotto, and stir to warm through.
• Remove from the heat, and stir in parmesan, if using. Season to taste, add fresh herbs. Enjoy!
Sweet Potato Brownies
https://www.wellplated.com/sweet-potato-brownies/#wprm-recipe-container-33710

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

We’ve all heard of spring cleaning, but sometimes summer brings its own special blend of dirt, grime, and stuck energy. If you find yourself feeling unsettled in your space, it may be time for some magical housekeeping! Cleaning our space doesn’t have to be drudgery, in fact, intentional housekeeping can be a powerful act of self-care. In this episode, we’ll talk about clearing clutter, cleansing space, and raising the vibration of your environment. We’ll even explore how sharing and caring for space with others, kids included, can be a magical experience of connection. So tie back your hair, roll up your sleeves, and get ready to banish your clutter and create a truly magical haven.
What am I reading?

What You Are Looking For Is in the Library by Michiko Aoyama, Alison Watts translator
Magical Housekeeping by Tess Whitehurst

What am I listening to on repeat?

She’s Kerosene by The Interrupters

What’s for dinner?

Detox Harvest Salad

For the Salad:

1 thinly sliced sweet potato
1 tablespoon of olive oil
3 cups of baby spring mix
2 cups each of baby spinach and arugula
2 cups of chopped kale
1 thinly sliced radish
1 peeled and thinly sliced red beet
2 shaved baby carrots
1 shaved small cucumber
Chopped grapefruit or orange slices
6 to 8 thinly sliced Brussel sprouts
1⁄2 cup of pomegranate seeds
1⁄4 cup of micro greens
2 tablespoons of sliced fresh chives
1⁄2 cup goat cheese
Kosher salt and fresh cracked pepper to taste

For the Vinaigrette:

1⁄2 small diced shallot
1 tablespoon of grainy mustard
1 1⁄2 teaspoons of honey
1⁄2 cup of champagne vinegar
Juice of 1⁄2 of a lemon
Seeds from 1⁄2 of a vanilla bean
1 cup of olive oil
1 tablespoons fresh basil
Kosher salt and fresh cracked pepper to taste

INSTRUCTIONS

Preheat the oven to 425°.

Evenly spread the sweet potato slices and Brussels sprouts on a sheet pan lined with parchment paper. Drizzle on the olive oil, salt and pepper and roast in the oven for 30 minutes and cool to room temperature.

For the salad: Simply combine all of the ingredients in a large bowl and toss together with salt and pepper.

For the vinaigrette: Whisk together all of the ingredients in a medium size bowl until the dressing is combined and emulsified and set aside.
https://theinspiredhome.com/articles/winter-harvest-salad/

Cleansing Cocktail

1 lemon
1/4 teaspoon cayenne pepper
Stevia or agave nectar to taste
2 cups water

Instructions: Mix together ingredients. Serve hot or cold.

Support the show