Witchy Woman Walking

• Let it Be ￨ Yuletide Illusions

  Do you ever find yourself fighting against the moment? Sometimes the season we’re in is not the one we would choose for ourselves. This can be especially difficult during the holidays, a time when we just want things to feel easy and merry. It’s tempting to create an illusion, rather than looking at the moment for what it truly is. But what if laying bare the truth will actually set us free? Instead of wasting energy on conjuring a false reality this holiday, perhaps we can simply let it be… however that might look. As we walk through the rainy woods, consider the illusions in your life this season. What can you release to make space for a truer, more meaningful holiday this year? What am I reading?Sleigh Spells by Bella Fallshttps://bookshop.org/a/111301/9798561945052Don’t Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyenhttps://bookshop.org/a/111301/9798893310153https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Let it Be by the Beatles What’s for dinner?Sheet Pan GnocchiIngredients:1 pound potato gnocchi1 bunch broccolini1 pint cherry tomatoes½ small red onion, thinly sliced2 garlic cloves, sliced2 tablespoons extra-virgin olive oil½ teaspoon sea salt½ teaspoon fresh thyme ½ teaspoon za’atar¼ teaspoon red pepper flakesFreshly ground black pepper6 ounces feta cheeseFresh parsleyInstructionsPreheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.https://www.loveandlemons.com/wprm_print/sheet-pan-gnocchiHealthy Peppermint Hot CocoaIngredients:2 cups cashew milk2 tablespoons cocoa powder2 Medjool dates2 drops of peppermint extract One tablespoon dark chocolate Coconut cream1 cup coconut milk1/2 teaspoon coconut sugar1/4 teaspoon vanillaOne pinch of saltInstructions:In a small pan, heat cashew milk and cocoa powder on low heat. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint extract and stir until smooth consistency.Pour in a blender, then mix for 1 minute until totally smooth.Beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream. Enjoy!Support the show

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• Healthy Holiday ￨ Restorative Rituals

  December is here! A time for holidays and merriment and… exhaustion? Even when we commit to a simple holiday season, it’s easy to get run down and sluggish from the additional activities, heavy foods, and seasonal colds. But there are definitely things we can do to prioritize our well-being so that we can enter the holiday with vigor. Getting proper sleep, nourishment, fresh air, rest, and an extra dose of fermented foods, will help us fortify our systems this season. Join me in a new location as we reflect on ways to bring restorative rituals into our lives this holiday. What am I reading?Witches of Dubious Origin by Jenn McKinlayhttps://bookshop.org/a/111301/9780593819753The Little Book of Winter: A Cozy Guide to a Season of Comfort and Happiness by Brittany Viklundhttps://bookshop.org/a/111301/9781507224397https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Im Doing Fine by MarinoWhat’s for dinner?Immune Boosting SoupIngredients:2 tbsp extra virgin oil1 large onion, diced3 large carrots, chopped2 parsnip or sweet potatoes 3 stalks celery, finely chopped6 cloves garlic minced2 tbsp fresh ginger, minced1 tsp dried turmeric¾ cup red lentils2 tbsp fresh parsley½ tsp sea salt, more to taste4 cups vegetable broth + 2 cup water2 cups kale or spinach, finely chopped1 small lemon, juicedInstructions:Warm olive oil in a large pot on medium heat. Once hot, add onion and sauté for 3 minutes.Add carrots, parsnips, and celery and sauté for another 5 minutes. Add garlic, turmeric, and ginger and sauté for 1 minute.Add broth, water, lentils, salt and several grinds of black pepper. Stir and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes.Remove from heat. Stir in kale, parsley, and lemon juice. Cover and let greens steam for a few minutes. Season to taste (I did another ¼ tsp salt) and enjoy!Turmeric Orange Tea LatteIngredients:2 herbal tea bags (such as ginger tea, orange hibiscus, or herbal tea of choice)6 oz water10–12 ounces plant based milk1 teaspoon ground ginger1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon, divided1 teaspoon whole cloves or 1/4 teaspoonground clovesPinch of nutmeg, optionalOptional pinch of black pepper for turmeric absorbency1/4 cup maple syrup or honeyJuice from 1 medium orangeInstructions:Steep the tea bags in 6 ounces water to ensure a highly concentrated tea.In a small pot, combine 10-12 ounces of coconut or almond milk with ginger, cloves, optional nutmeg, turmeric, pepper, cinnamon, maple syrup, orange juice, and optional coconut oil. Whisk the ingredients together.Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes to allow the spices to infuse and the maple syrup to dissolve. If desired, add vanilla extract and mix well.Strain the mixture to remove the cloves if you used whole cloves.Pour 2-3 ounces of the brewed concentrated tea into a cup.Whisk the golden milk (the mixture in the pot) again to create a frothy texture. Alternatively, you can use a frother.Pour ⅓ to ½ cup of the frothy golden milk over the tea to create a tea latte.Support the show

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• Holiday Traditions ￨ Soulful Rituals

  The holiday season is officially in full swing! This is the time of year when traditions really take center stage. But before embarking on the usual holidays customs, consider if these rituals still align with who you are today. Do holiday traditions bring you comfort and joy? Or are there traditions that feel restrictive and oppressive? What are you eager to carry forward and what would you rather leave in the past? This season, embrace the traditions that feed your holiday spirit, and give yourself permission to set down the traditions that have become too heavy. As we take in the cold night air, envision the magic you’ll create when you combine tradition with intention. What am I reading?Daughter of the Tarot by Clare Marchanthttps://bookshop.org/a/111301/9781836030577The Way of the Fearless Writer by Beth Kemptonhttps://bookshop.org/a/111301/9781250892133https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Still Breathing by Green DayWhat’s for dinner? Blackberry Grilled CheeseIngredients:BaguetteBrieOlive oilFresh Mozzarella1 onionBlackberry preservesInstructions:Preheat oven to 350 degrees. Add 1-2 tablespoons of oil to pan, add sliced onions, season with salt and pepper, sauté until lightly caramelized. Slice baguette down the center. Spread one side with blackberry preserves, layer with Brie and mozzarella, top with caramelized onions. Bake until cheese is melted and bread is lightly browned. Enjoy! Grandma Holmes’s Pumpkin PiePrepare pie crust using favorite recipe or use pre-made pie crust. Pie Filling2 cups pumpkin purée14 oz can sweetened condensed milk2 eggs1/2 teaspoon salt1/2 teaspoon cinnamon1/2 teaspoon nutmeg Instructions:Preheat oven to 475 degrees.Mix all filling ingredients together in a large bowl, then pour into prepared piecrust.Bake at 425 degrees for 15 minutes. Then lower heat to 350 degrees and bake for another 30-40 minutes or until pumpkin  filling is firm. Enjoy! Support the show

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• Joyful Giving ￨ Presents with Presence

  How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you’ll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. What am I reading?The Secret Christmas Library by Jenny Colganhttps://bookshop.org/a/111301/9780063455443Guided: The Secret Path to an Illuminated Life by Laura Lynn Jacksonhttps://bookshop.org/a/111301/9780593729571https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?Record Player by Daisy the Great What’s for dinner?Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons3 heads of garlic2 shallots4 potatoes1 cup cauliflowerFresh thyme (minced)Olive oil5 cups chicken or vegetable broth1 cup heavy cream or full fat coconut milk Loaf of french bread 3–4 tbsp chili crispParmesan ChivesSalt and pepper Pinch of red pepper flakes1 tsp Italian seasoningInstructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! Healthy Date Candy BarsIngredients:8 large soft medjool dates1/2 cup creamy peanut butter (I use an all natural)2 Tablespoons pure maple syrup (optional for more sweetness)1/4 cup crushed pretzels (gluten-free + paleo if needed)20 whole pretzels (gluten-free + paleo if needed)1 cup dark chocolate chips (vegan + paleo if needed)1 1/2 Tablespoons coconut oilhttps://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/Shop Like a Witch/ Sustainable Consumerismhttps://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerismSupport the show

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• Slow Holidays ￨ Simple & Soulful

  It feels like just a moment ago that we were ushering in Samhain, and now Christmas and Yule are a mere 6 weeks away. For some, this time of year is steeped in excitement and gratitude, for others it’s cloaked with stress and anxiety. What if we could shape our holiday narrative by acknowledging what really matters to us this season? Rather than getting caught up in the traditions and expectations of years passed, what if we first asked ourselves, “What has this past year been like for me?”. From this place of knowing, we can determine if we need rest… celebration… gathering… solitude. Maybe what we need is to remember the beauty of a slow, soulful, simple holiday. As we wander the paths on this blustery morning, consider how you want to feel as you bring 2025 to a close.What am I reading?A House Between Sea and Sky by Beth Cato https://bookshop.org/a/111301/9781662527760Calm Christmas and a Happy New Year by Beth Kemptonhttps://bookshop.org/a/111301/9781982151867https://bookshop.org/shop/witchywomanwalkingWhat’s playing on repeat?She’s Not Gone Yet But She’s Leaving by The Fratellis What’s for dinner?Mystical Witch SoupIngredients:1 tablespoon olive oil1 large onion, chopped3 cloves garlic, minced2 carrots, diced2 celery stalks, sliced1 cup butternut squash, cubed1 (15 oz) can cannellini beans, drained4 cups vegetable broth1 teaspoon thyme1 teaspoon sage1/2 teaspoon cinnamonSalt and black pepper to tasteOptional garnishes: fresh parsley, a drizzle of coconut milk, or chili flakesInstructions:In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent. Incorporate the garlic, cooking for another minute until fragrant.Add the diced carrots, sliced celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender.Pour in the vegetable broth. Stir in the thyme, sage, cinnamon, salt, and black pepper. Bring to a boil.Reduce the heat and let the soup simmer uncovered for 20-25 minutes, allowing flavors to meld and vegetables to soften fully.Add the cannellini beans during the last 5 minutes of simmering. For extra creaminess, blend a portion of the soup with an immersion blender and stir back into the pot. Serve hot, garnished with fresh parsley or coconut milk.https://superdailyrecipes.com/mystical-witch-soup-recipe-for-cozy-nights/Flourless Pumpkin Brownies Ingredients:3/4 cup almond butter (or other natural nut butter)3/4 cup canned pumpkin puree2 eggs1/2 cup maple syrup1 tsp vanilla1/2 cup cocoa powder1/2 tsp baking sodapinch of salt1/2 cup chocolate chips  Instructions:Preheat oven to 350 degrees. Grease 8x8 baking dish, set aside. In a large bowl, whisk together nut butter and pumpkin purée. Then whisk in eggs, maple syrup, and vanilla. Add cocoa powder, baking soda, and salt to wet ingredients, mix. Stir in chocolate chips. Bake for 22-25 minutes. Cool, cut, enjoy! Calm Christmas Podcasthttps://bethkempton.com/podcast/Support the show

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