Witchy Woman Walking

Love and grief connect us to one other, but grief is a topic most people prefer to avoid. When someone is grieving it seems impossible to find the words needed to comfort them. We rush past condolences for fear of saying or doing the wrong thing. We are unwilling to simply sit alongside another and hold space for their pain. Most people are walking around with hearts full of grief that no one is willing to bear witness to, which makes the experience all the more lonely. And it’s not just the grief of death that we carry, it’s the grief that comes with life… Paths we didn’t take, opportunities that passed us by, dreams tucked away and forgotten, words we failed to speak, harms we’ve see done to others… to live is to grieve. If we can learn to hold space for grief, we open our hearts to love and live more fully and fiercely. In order to do this, we must give grief a seat at the table. Are you willing to pull out a chair? 

What am I reading?
The Forget-Me-Not Library by Heather Webber 
https://bookshop.org/a/111301/9781250369277
The Wild Edge of Sorrow: Rituals of Renewal and the Sacred Work of Grief by Francis Weller
https://bookshop.org/a/111301/9781583949764

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
I’m on Your Side by Michael Franti 

What’s for dinner?
Pumpkin & Spinach Stuffed Tortillas 
Ingredients:
Package of tortillas
Can of pumpkin puree
Onion
Ground chicken, vegetarian ground “meat”, or beans - seasoned with salt, pepper, and cumin, and garlic powder 
Jalapeño 
Fresh spinach
Cheddar cheese (caramelized onion cheddar is great!) or Mexican blend 
Instructions: 
Preheat oven to 350 degrees F. Brown meat in skillet, season with salt pepper, garlic powder, and cumin. Add jalapeños to taste. Add fresh spinach, sauté until wilted. Assemble tortillas with a layer of pumpkin puree, cheddar cheese, and meat mixture. Roll tortilla, place in baking dish. Once you’ve rolled all your tortillas, sprinkle with another layer of cheese. Bake until golden brown. Enjoy! 

Cinnamon Sore Throat Tea
Ingredients:
1 cinnamon stick (or ½ teaspoon ground cinnamon)
1 cup water
1 tablespoon honey
1 tablespoon fresh lemon juice
1 slice fresh ginger
1 tea bag (chamomile or herbal)
Instructions:
In a small saucepan, bring the water to a gentle boil. Add the cinnamon stick and ginger slice, then reduce the heat to a simmer. Allow the mixture to simmer gently for 5–7 minutes so the cinnamon and ginger flavors infuse the water fully.
Take the saucepan off the heat and discard the cinnamon stick and ginger slice to prevent bitterness while maintaining the infused flavor.
If you choose to use a tea bag, steep it in the hot cinnamon water for 3–5 minutes until the tea develops a rich flavor.
Stir in the honey and fresh lemon juice until fully dissolved.
Pour your prepared cinnamon sore throat tea into a mug. Enjoy!
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Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play? 

What am I reading?
The Fellowship librarians & Dragons by J. Penner
https://bookshop.org/a/111301/9781464248603
Financial Feminist: Overcome the Patriarchy’s Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlap
https://bookshop.org/a/111301/9780063260269

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Brighter Day by Michael Franti 

What’s for dinner? 
Lemon Ricotta Pasta w/ Spinach
Ingredients:
1/2 lb pasta 
1 cup whole-milk ricotta 
8 oz fresh baby spinach, washed 
1/3 cup grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve (optional)
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
salt and black pepper, to taste
Instructions:
In a large pot of boiling salted water, cook pasta according to package directions until al dente. 

In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.

Stir until well combined.

In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. 

After 1 minute, drain and return pasta and spinach to the same pot.

Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed.

Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy!

https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipe

Peanut Butter Chickpea Chocolate Chip Cookies
Ingredients:
1 (15-ounce) can garbanzo beans, drained and rinsed
2/3 cup creamy peanut butter stirred
1/4 cup pure maple syrup
1/2 tsp pure vanilla extract
1 1/4 tsp baking powder
1 pinch sea salt
2/3 cup chocolate chips
Instructions:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.
Form round discs out of the dough and place on the prepared baking sheet.
Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
Allow cookies to cool at least 10 minutes before eating. Enjoy!
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Imbolc has arrived! Even if you’re buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it’s the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that’s feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life’s needs outside our door. A little tending goes a long way. 

What am I reading?
The Witching moon Manor by Stacy Sivinski
https://bookshop.org/a/111301/9781668058411
The Green Wiccan spell Book by Silja 
Sil-ya
https://bookshop.org/a/111301/9781782497851

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Raised by Wolves by The Interrupters  

What’s for dinner?
Mediterranean Chickpea Soup
2 tablespoons olive oil
1 onion
1 carrot
1 rib celery 
1 leek optional
2 cloves garlic
2 tablespoon tomato paste
½ teaspoon dried rosemary or 1 tsp dried oregano
4 cups vegetable broth or more to taste
2 15 oz cans chickpeas 
1½ pounds potatoes peeled and diced 
1 15 oz can crushed tomatoes 
¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste
4 tablespoons grated parmesan or crumbled feta - optional
Instructions:
Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic.

Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft.
Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor.
Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender.

Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving.

Chickpea Brownies
2 cans (15 oz each) chickpeas, drained & rinsed
1½ cups peanut butter (or other nut/seed butter)
⅔ cup pure maple syrup
6 tbsp unsweetened cocoa powder
4 tsp vanilla extract
½ tsp baking powder + 1 tspbaking soda
6 tbsp milk of choice
1 cup chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.
Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).
Add cocoa, baking powder, and baking soda; blend 45-60 seconds.
Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.
Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing.

https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/
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The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we’re going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It’s time to stop worrying about what they’re doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin! 

What am I reading?
The Witch’s Daughter by Paula Brackston 
https://bookshop.org/a/111301/9781250004086
Be More Owl: Life Lessons from our Feathered Friends by Alison Davies
https://bookshop.org/a/111301/9781837834068

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Violet by Hole 

What’s for dinner? 
Fiber Fueled Sweet Potato 
Ingredients:
Baked sweet potato
Protein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans 
Cheese of choice
Green Veggie of choice: broccoli, kale, spinach, Swiss chard etc.
Red/orange/yellow veggie: bell peppers, tomatoes, corn
Toppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream 
Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions 
Fresh herbs of choice 
Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in! 
Go-to Coffee Cake 
Ingredients:
1 cup butter
2/3 cup sugar 
1 cup buttermilk
4 eggs
2 teaspoons vanilla
3 cups all-purpose flour 
2 teaspoons baking powder
1/4 tsp baking soda
1 teaspoon salt 
Topping:
4 tablespoons brown sugar
2 tsp cinnamon 
Instructions: 
Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy! 
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When the new year rolls around, many people are quick to set goals and make resolutions. Unfortunately, this is often a distraction from the deeper work that we all have to do. There’s usually something that we’re hiding behind, something that we don’t want to look at, because we know that work will be hard… really hard. We’d rather focus on the shiny external work, rather than excavating the thing that’s really keeping us stuck. But what if life forces us to look at it? Isn’t it better to choose to do the work before it brings us to our knees? As we journey further into 2026, consider uncovering the thing that’s really holding you back. Hold it up to the mirror and bravely start excavating. You’re up to the task. 
What am I reading?
The Burning Library by Gilly Macmillan
https://bookshop.org/a/111301/9780063422919
Crafting the Wheel of the Year by Claire Gelder & Deb Bowen 
https://bookshop.org/a/111301/9781800922372

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?
Good Girls by Josie Edwards 

What’s for dinner?
Green Goddess Salad Sandwich
Ingredients:
Whole grain or sourdough bread
Fresh greens: spinach, arugula, and/or romaine lettuce
Cucumbers
Avocado
Tomato
Dressing:
Fresh herbs: parsley, basil, and/or dill 
Greek yogurt or mayo 
Salt and pepper
Instructions: 
Choose thick hearty bread. Toast if desired.
Wash and chop greens into bite sized pieces. Slice and dice cucumbers and tomatoes. 
Mash avocado and spread it into one side of the bread. 
Wash and chop fresh herbs, mix with yogurt or mayo to make the dressing. Season with salt and pepper. 
Build sandwich. Enjoy! 

Blueberry Cottage Cheese Mousse 
Ingredients:
2 cups cottage cheese
1 cup fresh or frozen blueberries
1/4 cup honey or maple syrup
1 teaspoon lemon zest
Fresh blueberries and lemon zest for garnish
Instructions:
In a blender or food processor, combine cottage cheese, blueberries, honey, and lemon zest. Blend until smooth and creamy.
Spoon the mousse into four serving glasses.
Chill in the refrigerator for at least 1 hour before serving.
Garnish with fresh blueberries and lemon zest before serving.
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