Witchy Woman Walking

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!

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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! 
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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. 

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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
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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! 
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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!

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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. 

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🌙 Sign-up Monthly Newsletter
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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! 
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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.

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