Witchy Woman Walking

We’re living in a moment where light is being shined onto the darkest of places. Atrocities that once remained hidden in shadow, are finally being exposed. Patriarchal systems are still ever-present, but something else is trying to emerge… the feminine is rising! As the sacred feminine steps forward, the sacred masculine must bravely step beside her. Both energies are needed to shift the poisonous repeated cycle of oppression and violence. As we process the fury of the past week, let’s also make space for the sacred, this is the energy needed to create a better world for all. 

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What am I reading?
The Haunting of Hecate Cavendish by Paula Brackston 
https://bookshop.org/a/111301/9781250865632
Spells for the Apocalypse by Carmen Spagnola
https://bookshop.org/a/111301/9781682689516

What’s playing on repeat?
Wings by ILUKA

What’s for dinner?
Farro Sausage & Baby Broccolini 
Ingredients:
8 ounces farro
1 package sausage of choice
Bunch of baby broccolini
1 zucchini
Garlic (as much as you like)
Sun-dried tomatoes in olive oil
Juice of one lemon
Fresh Parmesan cheese
Salt & pepper
Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy!

Pumpkin  (or Roasted Honeynut Squash) Crumb Cake 
Ingredients:
Crumb Topping 
½ (packed) cup brown sugar
½ cup all-purpose flour
1 teaspoon pumpkin spice blend
Pinch of salt 
¼ cup unsalted butter, cold and cut into cubes
Cake:
1 (packed) cup brown sugar
2 large eggs
1 cup canned pumpkin purée or roasted honeynut squash
¼ cup unsalted butter, melted
¼ cup neutral oil
1 tablespoon pumpkin spice blend
½ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups all-purpose flour
Instructions:
Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.
In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs.

In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.
Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top.
Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy!

Articles:
https://www.elephantjournal.com/2019/10/traits-of-the-sacred-masculine-miguel-dean/

https://science.howstuffworks.com/life/evolution/society-run-by-women.htm

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Mabon season is upon us! The autumn equinox offers us the opportunity to explore many themes; such as, gratitude, transition, and letting go. This is also a time to reflect on the balance or lack of balance in our lives. It's a chance to dance with the light and shadow within. As we welcome the day on this dark and chilly morning, consider the spaces in your life that need a little more balance and light. Nature shows us the way if only we take the time to see its wisdom. 
Support the Show & Stay Connected 
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What am I reading?
The Forest Becomes Her by Julie Carroll Dalton 
https://bookshop.org/a/111301/9781250889751
Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack 
https://bookshop.org/a/111301/9780762488971

What’s playing on repeat?
Devil Like Me by Rainbow Kitten Surprise 

What’s for dinner?
Roasted Butternut Squash Soup
Ingredients:
3 ½ pounds butternut squash
1 tablespoon olive oil
1 small yellow onion, halved
1 small garlic clove, peeled
½ tablespoon maple syrup
1 teaspoon salt 
freshly ground black pepper, to taste
¼ teaspoon ground nutmeg 
¼ teaspoon ground ginger
3 to 4 cups vegetable broth
Optional garnish: pepitas, parsley, and freshly ground black pepper
Instructions:
Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. 
After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.
Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper

https://downshiftology.com/recipes/roasted-butternut-squash-soup/#wprm-recipe-container-33834

Pumpkin Scones 
Ingredients:
2 cups all-purpose flour 
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/3 cup + 2 Tablespoons heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree, blotted*
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking
Maple Glaze
2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt, to taste
Instructions:
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper. Set aside.
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. 
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. 
Bake the scones for 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. Enjoy!

Mabon (Autumn Equinox) by dwulf
https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4

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What a milestone! It’s been three years since the launch of Witchy Woman Walking! And what better way to celebrate than to talk about the wild energy of autumn?! The fall is known for its vibrant beauty, but there’s an even deeper magic to be found in the smell of the air, the feel of the wind, and the spicy tastes on your tongue. It’s an energy that inspires creativity and unleashes the wild wonder within. As we usher in the autumn equinox, consider the seasonal and elemental shifts that spark your unique brand of wildness. As an added bonus, enjoy a (mid-episode) rainy chat with a very special guest. Happy autumn equinox! 
 Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
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What am I reading?
Isabella Nagg and the Pot of Basil by Oliver Darkshire
https://bookshop.org/a/111301/9781324130796
Earth Power: Techniques of Natural Magic by Scott Cunningham 
https://bookshop.org/a/111301/9780875421216

What’s playing on repeat?
Breezeblocks by alt-J

What’s for dinner?
Autumn Potato Soup 
Ingredients:
1 tablespoon extra virgin olive oil
1 large yellow onion, peeled and diced
2 cloves garlic, crushed
2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
1 pound zucchini, sliced
2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
1 tablespoon fresh thyme leaves
1 teaspoon cumin
1/2 teaspoon ground ginger
Pinch cayenne pepper (or more to taste)
3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
1/3 cup creamy peanut butter, or more to taste
Salt and pepper, to taste
Chopped roasted peanuts or fresh thyme leaves for garnish(optional)
Instructions:
Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.
https://toriavey.com/sweet-potato-soup/#recipe

Apple Cider Muffins
Ingredients:
Muffins:
3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
1 and 3/4 cups (219g) all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (113g/120ml) vegetable oil or melted coconut oil 
1/2 cup (100g) light or dark brown sugar 
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1/4 cup (60g) unsweetened applesauce 
1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
3/4 cup (90g) chopped walnuts (optional)
Topping:
1/2 cup (100g) granulated sugar 
1 and 1/2 teaspoons ground cinnamon
2 Tablespoons (28g) unsalted butter, melted
https://sallysbakingaddiction.com/apple-cider-spice-muffins/#tasty-recipes-150404
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The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to? 

Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
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What am I reading?
The Book Witch by Meg Shaffer 
https://bookshop.org/a/111301/9780593983584
Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer 
https://bookshop.org/a/111301/9781982185626

What’s playing on repeat
Dirty by Grandson 

What’s for dinner?
Pastina Soup
Ingredients:
2 tablespoons olive oil 
1 cup finely diced yellow onion 1 onion
1 cup finely diced carrots 2 carrots
1 cup finely diced celery 2-3 ribs
1 tablespoon minced garlic
5 cups chicken or vegetable stock
1/2 teaspoon Italian seasoning  
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed rosemary 
Salt and pepper to taste
3/4 cup pastina or other tiny pasta
2 cups shredded rotisserie chicken or beans of choice 
2-4 tablespoons freshly squeezed lemon juice optional, but so good
Serving Suggestions 
Parmesan cheese optional, for topping
Crusty buttered bread optional, for serving
Dried or fresh parsley, added to taste
Dried or fresh dill, added to taste
Instructions:
Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this step
Pour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.
Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. 
Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!
Black Magic Cake
Ingredients:
FOR THE BLACK MAGIC CAKE
230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 
70 g unsweetened cocoa powder (2.5oz / ¾ cup) 
2 cups caster sugar (superfine sugar) (400g / 14oz) 
2 teaspoon baking soda (bicarbonate of soda)
1 teaspoon baking powder
¾ teaspoon salt
2 large eggs, room temp
1 cup buttermilk (250ml)
1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
½ cup vegetable oil (125ml)
1 teaspoon vanilla extract
FOR THE CHOCOLATE BUTTERCREAM AND GANACHE
140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
½ cup thickened cream (heavy cream) (125ml)
170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
⅓ cup unsweetened cocoa powder (30g / 1oz)
1 ½ cups icing sugar (powdered sugar) (195g)
1 teaspoon vanilla
Pinch salt
https://www.sugarsaltmagic.com/wprm_print/black-magic-cake
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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!

Support the Show & Stay Connected 
🌙 Sign-up Monthly Newsletter
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📚 My Bookshop.org Page
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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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