Witchy Woman Walking

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.
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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.
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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/
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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
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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!
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