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Expansion can be challenging, especially when life puts roadblocks in our way. It's easy to believe that these setbacks are a sign that we're not meant to stretch and grow. But what if these bumps in the road are actually signs that we're heading in precisely the right direction? Perhaps, these are invitations from the Universe to push ourselves a little further. Holding the vision requires trust and vulnerability, and sometimes a little audaciousness! As we ramble through the autumn woods, reflect on the setbacks in your own life. Before you give up, consider the possibility that these initiations are here to guide you toward even greater heights! Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 [email protected] What am I reading? Letters From the Last Apothecary by Bita Behzadi https://bookshop.org/a/111301/9798318602054 The Dabbler's Guide to Witchcraft: Seeking an Intentional Magical Path by Fire Lyte  https://bookshop.org/a/111301/9781982174347 What’s playing on repeat? Best I Ever Had by Vertical Horizon What’s for dinner? Sweet Potato Burrito Ingredients: 1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes Olive oil, for drizzling  Kosher salt and freshly ground black pepper  2 cloves garlic, minced  1/2 onion, finely diced  1 jalapeno, seeded and finely chopped  1 tablespoon chili powder  1 tablespoon tomato paste  1/2 teaspoon dried oregano  2 cups packed fresh baby spinach  One 15-ounce can black beans, drained  One 14.5-ounce can diced tomatoes  1 cup crumbled queso fresco  Juice of 1 lime Ten 10-inch whole-wheat tortillas  1 bunch fresh cilantro, chopped  Hot sauce, as desired  Instructions: Preheat the oven to 425 degrees F.Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. Enjoy! Japanese Milk Tea  Ingredients: 1 cup water 1 tbsp Darjeeling tea leaves, loose  1 cup milk 2 tsp granulated sugar, more or less to taste Instructions: Fill 2 tea cups with the hottest water from your tap. This will keep the cup warm until you are ready to put the tea in it.Add the 1 cup water into a small saucepan over high heat. Heat until it comes to a boil. Add 1 tbsp tea leaves into the water and boil for 2 minutes. Add 1 cup milk into the tea and reduce the heat to medium. Heat the milk, stirring occasionally, until it just barely comes to a simmer. Do not allow the milk to boil. Pour the Royal Milk Tea through a fine mesh strainer or tea strainer, removing all of the loose tea leaves.Once strained, pour the hot water out of your tea cups. Then divide the tea amongst two warmed tea cups.Flavor with 2 tsp granulated sugar if desired! Enjoy! https://foreignfork.com/japanese-milk-tea-recipe/#Japanese_Milk_Tea_Recipe Support the show

As the weather starts to cool and the autumn energy settles in, many of us feel the pull to slow down. But there’s actually a powerful energy of expansion available to us between Mabon and Samhain. Before we retreat into the cocoon of the darker months, we have the opportunity to stretch ourselves. The balance of these autumnal energies encourages growth and replenishment. Where do you go to rest and retreat? Where do you go to feel expansive… and maybe even a little uncomfortable? As we wander the leaf covered paths, consider how you might step out of your comfort zone this fall. Rest assured that retreat will be available to you as we journey closer to Samhain.  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 [email protected] What am I reading? Beyond the Graves Waits Mist and Sea by Kathleen Kaufmann https://bookshop.org/a/111301/9781496753946 Everyday Elixirs: Mocktails, Matchas, and Seasonal Drinks to Inspire Wellness by Blair Horton https://bookshop.org/a/111301/9781496753946 What's playing on repeat? Au Pays du Cocaine by Geese Fire Fire by Steam Powered Giraffe What's for dinner? Million Dollar Soup  Ingredients: 2 cups peeled and cubed butternut squash1 (11-oz.) pkg. chicken sausage, sliced2 tsp. olive oil1 1/2 tsp. kosher salt, divided1 1/2 tsp. fresh cracked black pepper, divided10 sprigs fresh thyme, divided5 slices center cut bacon, chopped2 Tbsp. unsalted butter1 small white onion, chopped3 ribs celery, chopped3 cloves garlic, minced3 Tbsp. all-purpose flour3/4 cup dry white wine5 cups chicken stock2 (15.5-oz.) cans cannellini beans, drained and rinsed2 Tbsp. heavy cream1 lemon, zested1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)Instructions: Prepare oven and baking sheet:  Heat oven to 350°F and line a baking sheet with aluminum foil. Roast squash and sausage:  In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet. Roast until squash is softened and sausage has begun to brown, 25 minutes. Cook bacon:  Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.  Remove bacon from pan:  Remove bacon with a slotted spoon, reserving fat in pan. Cook garlic, onion, and celery:  Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant. Make roux:  Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute. Add stock:  Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes. Blend some of the soup mixture:  Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape.  Blend until smooth and  stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest. Stir in squash and kale:  Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes. Garnish and serve:  Top individual servings with extra thyme leaves and bacon. https://www.southernliving.com/million-dollar-soup-8742015?print= Creamy Spiced Rose Hip Elixir Ingredients: 1 tablespoon dried rose hips 3 ounces boiling water 1/2 ounce full-fat coconut milk 1 teaspoon vanilla bean paste Pinch ground cinnamon Pinch ground cardamom Pinch sea salt Instructions: Place rose hips in small bowl and add boiling water, steep 20 minutes.  Fill a shaker with ice, strain rose hips through sieve into the shaker. Discard the solids.  Add the coconut milk, vanilla is a paste, cardamom, cinnamon, and salt. Shake vigorously.  Strain into a glass filled with fresh ice, Garnish with cinnamon stick, enjoy!  Support the show

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.  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 [email protected] 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 sugar½ cup all-purpose flour1 teaspoon pumpkin spice blendPinch of salt ¼ cup unsalted butter, cold and cut into cubesCake: 1 (packed) cup brown sugar2 large eggs1 cup canned pumpkin purée or roasted honeynut squash¼ cup unsalted butter, melted¼ cup neutral oil1 tablespoon pumpkin spice blend½ teaspoon fine sea salt1 teaspoon baking powder½ teaspoon baking soda1 ½ cups all-purpose flourInstructions: 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 Support the show

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  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 [email protected] 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 powder1 teaspoon ground cinnamon1 and 1/2 teaspoons pumpkin pie spice*1/2 teaspoon salt1/2 cup unsalted butter, frozen1/3 cup + 2 Tablespoons heavy cream, divided1 large egg1/2 cup canned pumpkin puree, blotted*1/2 cup light brown sugar1 teaspoon pure vanilla extractoptional: coarse sugar for sprinkling on top before bakingMaple Glaze 2 Tablespoons unsalted butter1/3 cup pure maple syrup1 cup sifted confectioners’ sugarpinch salt, to tasteInstructions: 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 Support the show

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 📪 [email protected] 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 oil1 large yellow onion, peeled and diced2 cloves garlic, crushed2 1/2 pounds orange sweet potatoes (yams), peeled and cubed1 pound zucchini, sliced2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)1 tablespoon fresh thyme leaves1 teaspoon cumin1/2 teaspoon ground gingerPinch 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 tasteSalt and pepper, to tasteChopped 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 powder1/2 teaspoon baking soda3/4 teaspoon salt2 teaspoons ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 cup (113g/120ml) vegetable oil or melted coconut oil 1/2 cup (100g) light or dark brown sugar 1/2 cup (100g) granulated sugar2 large eggs, at room temperature1/4 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 cinnamon2 Tablespoons (28g) unsalted butter, meltedhttps://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 📪 [email protected] 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 onion1 cup finely diced carrots 2 carrots1 cup finely diced celery 2-3 ribs1 tablespoon minced garlic5 cups chicken or vegetable stock1/2 teaspoon Italian seasoning  1/2 teaspoon dried thyme1/2 teaspoon dried crushed rosemary Salt and pepper to taste3/4 cup pastina or other tiny pasta2 cups shredded rotisserie chicken or beans of choice 2-4 tablespoons freshly squeezed lemon juice optional, but so goodServing Suggestions  Parmesan cheese optional, for toppingCrusty buttered bread optional, for servingDried or fresh parsley, added to tasteDried or fresh dill, added to tasteInstructions: 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 stepPour 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 powder¾ teaspoon salt2 large eggs, room temp1 cup buttermilk (250ml)1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)½ cup vegetable oil (125ml)1 teaspoon vanilla extractFOR 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 vanillaPinch salthttps://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 📪 [email protected] 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 parsley12 large mint leaves1/2 English cucumber5 scallions3 medium tomatoes2 lemons, juiced (about 6 tablespoons)1/2 cup extra-virgin olive oil1 pinch salt and pepper, plus more to tasteInstructions: 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 blueberries2 tbsp lemon juice1/2 cup organic sugar1 tsp cinnamon2 tbsp flourCrust: 1 1/4 cups all-purpose flour8 tbsp cold butter3-5 tbsp cold waterInstructions: 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 📪 [email protected] 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 oil1 medium yellow onion, diced2 carrots, sliced2 celery stalks, sliced2 cloves garlic, minced3 medium ripe tomatoes, chopped2 cups fresh sweet corn kernels2 medium zucchini, diced4 cups vegetable or chicken broth1 cup green beans, choppedSalt and black pepper to tasteFresh 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 temperature3/4 cup (149g) granulated sugar1 teaspoon baking powder1/2 teaspoon table salt2 large eggs, at room temperature1 teaspoon vanilla extract 1 cup (120g) all-purpose flourTopping: 1 1/2 to 2 cups (149g) fresh or frozen berries or sliced stone fruit2 tablespoons to 1/4 cup (25g to 50g) granulated sugar, to taste1 teaspoon ground cinnamonhttps://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 📪 [email protected] 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 tomatoes2 ears corn (1 1/2 cups kernels)1 medium zucchini 1 medium yellow squash3/4 small yellow onion 1 red bell pepper2 Tbsp olive oil1 tsp cumin1 tsp chili powderSalt and freshly ground black pepper1 cup canned black beans , drained, rinsed 1/3 cup cilantro1 1/2 Tbsp fresh lime juiceSliced avocado10 Corn tortillasSour 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 hulled2 cups vanilla dairy-free ice cream1 cup plant-based milk3-4 basil leavesInstructions: 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

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.  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 [email protected] 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!  Support the show

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 📪 [email protected]  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 temperature1 cup granulated sugar2 eggs, large2 cups all purpose flour1 tsp baking soda1/2 tsp salt3-4 medium bananas (or 2 large bananas)1 tsp vanilla extractInstructions: 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. Support the show

Lammas, also known as, Lughnasadh is a time for appreciating the abundance of the season. It’s a moment to rejoice in the bounty before us. But what needs to happen to reach this point of abundance? All too often, we overlook the fact that current abundance comes from a period of past labor. We can’t enjoy the fruits if we don’t put in the work. Mother Nature demonstrates this process beautifully. Consider the journey a wheat seed must take in order to become a loaf of bread. Many small, incremental steps must occur in order for the bread to arrive on your table. It’s easy to forget this lesson when we embark on goals in our own lives. As we journey through the damp summer woods, consider the seeds you’d like to plant and tend this Lughnasadh.   What am I reading? The Ghost Women by Jennifer Murphy  https://bookshop.org/a/111301/9780593474365 Wild Bread: Sourdough Reinvented by MaryJane Butters  https://bookshop.org/a/111301/9781423648185 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? A Tear in Space by Glass Animals  What’s for dinner?  Indian Butter Chickpeas  Ingredients: 2 Tbsp coconut oil 1 medium yellow onion, finely diced 1 Tbsp freshly grated ginger 4 cloves garlic, minced 1 Tbsp garam masala 1 tsp chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne ½ tsp each salt and cumin 2 15-oz cans chickpeas, drained cans 1 13-oz can full-fat coconut milk 1 6-oz can tomato paste To serve: basmati rice and naan Instructions:  Heat 2 Tbsp coconut oil in a large sauté pan. Add onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes. Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp chili powder, and ½ tsp each salt and cumin. Stir in chickpeas, coconut milk, and tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally Serve warm with naan and/or rice. Sourdough Chocolate Chip Cookies Ingredients: Dry: ¾ cup + 1 teaspoon (95 g) all-purpose flour1 cup + 1 teaspoon (125 g)bread flour (all-purpose can be substituted, see notes)1 teaspoon (5 g) fine sea salt¼ teaspoon baking soda½ teaspoon baking powderWet: 1 large egg½ cup (125 g) sourdough starter discard1 teaspoon (5 g) vanilla extract 8 tablespoons (113 g) unsalted butter (cold, cubed)½ cup (100 g) light brown sugar½ cup (100 g) white granulated sugar1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/#recipe The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email: [email protected] Support the show

What does a witchy practice look like? Are there a specific set of rules we must follow? These are questions that many witchy-leaning folks tend to ask, especially when they're in the early stages of crafting a practice. Depending on one's approach, a witchcraft practice might look highly structured and precise or down-to-earth and unfussy. You may be drawn to intricate tools used by many high magic practitioners. Or you may like the everyday items found in your environment often favored by low magic practitioners. Some individuals adhere to a traditional lineage, while others prefer the folk magic of their ancestors. You may find comfort choosing a specific niche; such as, green, kitchen, or elemental witchery. Or you might seek out a more eclectic path, mixing and matching rituals as you see fit. There's no one "right" way to craft a practice. As we listen to the chirping cicadas, consider the practices that speak to your soul, that is the path for you.  What am I reading? The Hidden Seasons: A Calendar of Nature's Clues by Tristan Gooley https://bookshop.org/a/111301/9798893030105 Embracing the Old Witch in the Woods: Liberating Feminine Wisdom from Christian Patriarchy by Angela J. Herrington and Shannon Harris https://bookshop.org/a/111301/9798889835233 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Hot Goblin by Em Beihold  What’s for dinner?  Turkey & zucchini Meatloaf  Ingredients: 1 lb ground turkey 2 zucchini  Minced garlic (as much as you like!) Drizzle of olive oil 1/2 cup panko breadcrumbs 2 eggs 1 cup Trader Joe’s frozen Multigrain Blend with Vegetables (a hearty mix of brown, red, and sweet brown rice with black barley and vegetables) or similar equivalent  1 teaspoon ground cumin 1 teaspoon green goddess spice blend - (mix of minced onion, garlic, black pepper, chives, green onion, parsley, and spinach powder) Salt and pepper  Glaze  1/4 cup ketchup 1/4 cup maple syrup 1 tablespoon grainy mustard   Instructions: Preheat oven to 375 F. Sauté diced zucchini and garlic in olive oil, add frozen veggie mix, cook for a few more minutes. In a large bowl, mix together ground turkey, beaten eggs, breadcrumbs, and seasoning. Add cooked veggies, mix thoroughly. Mix glaze together, set aside. Press mixture into loaf pan, bake for 30 minutes. Remove from oven, poke holes into top of loaf with a fork, spread glaze over top, cook for an additional 25-30 minutes. Cool slightly before cutting. Enjoy!  Dark Chocolate Pistachio Bliss Bites  Ingredients: 1 cup rolled oats or oat flour1/2 cup pistachios1/2 cup almond butter1/4 cup pure maple syrup1/2 teaspoon vanilla extract1/4 teaspoon fine sea salt1 ounce finely chopped dark chocolate1/4 cup dried cranberries1/4 cup unsweetened coconutlemon zestInstructions: In a food processor, blend oats to a coarse flour. Add the pistachios and pulse until finely chopped. Add the almond butter, maple syrup, vanilla extract and sea salt then pulse into a dough forms. You should be able to press the dough between your fingers and have it hold together. Transfer the dough to a large bowl.Alternatively you can make these without a food processor by using oat flour and finely chopping the pistachios by hand. Place them in a large bowl with almond butter, maple syrup, vanilla extract, and sea salt then stir until a dough forms.To the bowl, add the chopped chocolate, cranberries, coconut and lemon zest. Stir until evenly combined. Using a scooper, scoop out tablespoon sized portions and roll into balls. Seal in a jar and refrigerate for up to 1 weekhttps://www.makingthymeforhealth.com/wprm_print/dark-chocolate-pistachio-bliss-bites The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email: [email protected] Support the show

Why do we feel the need to play small in our lives? What keeps us from sharing our gifts and living in our fullness? It turns out that the nervous system impacts our expression more than we might have realized. We’re wired for survival and safety, so stepping outside of the box, even to take a healthy risk, feels deeply dangerous. Knowing this, is there a way to expand oneself while also acknowledging the human need to stay protected? As we wander through the forest, consider your own narrative. Have you chosen to stay hidden? If so, are you ready to emerge into the fullness of who you came here to be?  What am I reading? Shadow of Night by Deborah Harkness (Book 2: The All Souls Series) https://bookshop.org/a/111301/9780143123620 The Black Bird Oracle Deck https://bookshop.org/a/111301/9780593976227 The Book of Ritual Baths: A Guide to Spiritual Cleansing and Renewal by Chanda Parkinson https://bookshop.org/a/111301/9780738780139 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Tom’s Diner by Suzanne Vega  What’s for dinner?  Black Bean Burgers  Ingredients 2 cans black beans, drained, rinsed, and patted dry1 Tablespoon extra virgin olive oil3/4 cup finely chopped bell pepper1 cup finely chopped yellow onion 3 garlic cloves, minced 1.5 teaspoons ground cumin1 teaspoon chili powder1/2 teaspoon garlic powder1/4 teaspoon smoked paprika1/2 cup bread crumbs 1/2 cup feta cheese2 large eggs 1 Tablespoon Worcestershire sauce2 Tablespoons ketchup, mayo, orBBQ saucepinch salt + pepperInstructions: Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.Form into patties, about 1/2 cup of mixture each, about 3/4-inch thick.Place patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.Serve with your favorite toppings. Enjoy! Hibiscus Tea Cooler Ingredients: 2 cups hot water1 individual hibiscus bag tea5 cherries, halved1-2 leaves fresh basilicenon-dairy-creamerInstructions: Add tea bag to hot water.Let steep 5 minutes. Place in fridge to let cool.Take glass and add cherries and basil.Add a handful of ice.Pour cooled tea over ice.Pour a little of your favorite nondairy creamer on top. Stir. Enjoy!  Why Playing Small is a Modern Epidemic https://www.catherineplano.com.au/why-playing-small-modern-epidemic/ Deborah Harkness: My "get through the season with joy" playlist  https://deborahharkness.com/my-get-through-the-season-with-joy-playlist/ The Hearth: Join Today! https://thehearth.circle.so/c/invitiation Email: [email protected] Support the show

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention?  What am I reading? The Reimagining of Thornwood House by Jaleigh Johnson  https://bookshop.org/a/111301/9798217188819 The Power of Fun: How to Feel Alive Again by Catherine Price  https://bookshop.org/a/111301/9780593241424 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? One Way by Twenty One Pilots  What’s for dinner? Mediterranean Orzo Salad Ingredients:  I lb orzo pasta Cherry tomatoes Cucumbers Bell pepper  Garlic Pickled onions & juice  Capers  Juice of 2 lemons Handful of fresh basil Handful of fresh dill 1 can chickpeas, rinsed and drained  2 tablespoons olive oil Fresh grated Parmesan cheese Salt & pepper  Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy!  Lavender Brownies  Ingredients: 1 1/3 cups all purpose flour1 teaspoon baking powder½ teaspoon sea salt1 cup unsalted butter3 teaspoon dried lavender flowers1 cup cocoa powder1 cup sugar4 eggs 1.5 teaspoon vanillaInstructions: Pre-heat oven to 350 F.Line of 8x8 baking pan with parchment.Combine the flour, baking powder and salt in a small bowl and set aside.Melt the butter in a small pot over very low heat.When melted, add the dried lavender. Stir gently to cover all flowers.On very low heat, allow the flowers to impart their flavour into the butter.After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.Stir in the cocoa. Blend in the sugar, eggs and vanilla.Add the dry ingredients. Blend all together and spoon into the pan.Bake for 30-35 minutes. Enjoy!  The Hearth  https://thehearth.circle.so/c/invitiation Support the show