Witchy Woman Walking

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
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

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
Support the show

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
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

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
Support the show

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
🔥 Join the Hearth
📚 My Bookshop.org Page
☕ My Buymeacoffee Site
📪 witchywomanwalking@gmail.com

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! 
Support the show

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. 

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?
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
Support the show

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! 
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 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!

Support the show