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Our world is full of light and dark. There are times when it feels like the darkness is threatening to overtake. One only needs to glance at the daily news to determine that humans are capable of unimaginable cruelty. It can be hard to believe in the power of love when so much hate persists. So what do we do? How do we hold onto hope and faith in humanity when the rage burns so intensely? This is a question we must all ponder for ourselves. Resistance can take many forms. As we sit by the fire, consider what your part is to play?  What am I reading? The Fellowship librarians & Dragons by J. Penner https://bookshop.org/a/111301/9781464248603 Financial Feminist: Overcome the Patriarchy’s Bullsh*t to Master Your Money and Build a Life You Love by Tori Dunlap https://bookshop.org/a/111301/9780063260269 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Brighter Day by Michael Franti  What’s for dinner?  Lemon Ricotta Pasta w/ Spinach Ingredients: 1/2 lb pasta 1 cup whole-milk ricotta 8 oz fresh baby spinach, washed 1/3 cup grated Parmesan cheese, plus extra to serve1 unwaxed lemon, zest and juice3 lemon wedges, to serve (optional)1 Tbsp extra virgin olive oil, plus extra for drizzling1 garlic clove, grated or pressedsalt and black pepper, to tasteInstructions: In a large pot of boiling salted water, cook pasta according to package directions until al dente.  In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined. In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.  After 1 minute, drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired. Enjoy! https://theclevermeal.com/10-minute-lemon-ricotta-pasta-with-spinach/#recipe Peanut Butter Chickpea Chocolate Chip Cookies Ingredients: 1 (15-ounce) can garbanzo beans, drained and rinsed2/3 cup creamy peanut butter stirred1/4 cup pure maple syrup1/2 tsp pure vanilla extract1 1/4 tsp baking powder1 pinch sea salt2/3 cup chocolate chipsInstructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.Add all of the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough forms. Fold in the chocolate chips.Form round discs out of the dough and place on the prepared baking sheet.Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.Allow cookies to cool at least 10 minutes before eating. Enjoy!Support the show

Imbolc has arrived! Even if you’re buried under snow right now, spring is undoubtedly working its magic underground. This is a perfect time to tend to the corners in your life that have gotten out of hand over the winter. Save the big house cleansing for spring, in this moment, it’s the smaller spaces that call for your attention. Perhaps you have a closet that desperately needs organizing, a desk overflowing with papers, an altar gathering dust, or a pile of craft supplies threatening to take over an entire room. Look for the space that’s feeling cluttered or stagnant. If you find that this corner is draining your energy, take this opportunity to tend to it. When the energy inside our homes is restored, we are much better equipped to meet life’s needs outside our door. A little tending goes a long way.  What am I reading? The Witching moon Manor by Stacy Sivinski https://bookshop.org/a/111301/9781668058411 The Green Wiccan spell Book by Silja  Sil-ya https://bookshop.org/a/111301/9781782497851 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Raised by Wolves by The Interrupters   What’s for dinner? Mediterranean Chickpea Soup 2 tablespoons olive oil1 onion1 carrot1 rib celery 1 leek optional2 cloves garlic2 tablespoon tomato paste½ teaspoon dried rosemary or 1 tsp dried oregano4 cups vegetable broth or more to taste2 15 oz cans chickpeas 1½ pounds potatoes peeled and diced 1 15 oz can crushed tomatoes ¾ teaspoon salt or to taste + red pepper flakes and black pepper to taste4 tablespoons grated parmesan or crumbled feta - optionalInstructions: Chop 1 onion, 1 carrot, 1 rib celery, and 2 cloves garlic. Sauté them in a large pot or Dutch oven with 1 leek in 2 tablespoons extra virgin olive oil oil for 5–10 minutes until soft. Stir in 2 tablespoon tomato paste and ½ teaspoon dried rosemary. Cook 1 minute to coat the vegetables and deepen flavor. Add 4 cups vegetable broth, 2 cans chickpeas, 1½ pounds potatoes and 1 can crushed tomatoes. Season with ¾ teaspoon salt, pepper, and red pepper flakes. Simmer 20–30 minutes, until the potatoes are tender. Serve with crusty bread or cooked grains. For extra flavor, top each bowl with grated parmesan or crumbled feta before serving. Chickpea Brownies 2 cans (15 oz each) chickpeas, drained & rinsed1½ cups peanut butter (or other nut/seed butter)⅔ cup pure maple syrup6 tbsp unsweetened cocoa powder4 tsp vanilla extract½ tsp baking powder + 1 tspbaking soda6 tbsp milk of choice1 cup chocolate chips (plus extra for topping)Instructions Preheat oven to 350°F (175°C). Line 8×8 or 9×9 pan with parchment.Blend chickpeas, peanut butter, maple syrup, milk, and vanilla until silky smooth (2-3 minutes).Add cocoa, baking powder, and baking soda; blend 45-60 seconds.Fold in chocolate chips by hand. Pour into pan, smooth, and top with extra chips.Bake 30-35 minutes; edges set, center slightly soft. Cool completely before slicing. https://wholesomeforks.com/double-fudge-chickpea-brownies-protein-packed-fudgy-af/print/943/ Support the show

The Year of the Snake is coming to a close. This is the perfect time to shed that outgrown skin. We must let go of the old, heavy energy holding us back if we’re going to meet the fast-moving energy that the Year of the Horse is bound to bring. One of the greatest drains on our energy comes from comparing ourselves to others. Every time we measure our worth against someone else, we snuff out our own light. It’s time to stop worrying about what they’re doing and start taking an interest in your own life. When this happens, the temptation to compare becomes a lot less enticing. Let the shedding begin!  What am I reading? The Witch’s Daughter by Paula Brackston  https://bookshop.org/a/111301/9781250004086 Be More Owl: Life Lessons from our Feathered Friends by Alison Davies https://bookshop.org/a/111301/9781837834068 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Violet by Hole  What’s for dinner?  Fiber Fueled Sweet Potato  Ingredients: Baked sweet potato Protein of choice - plant based “meat”, grind chicken/beef, shredded rotisserie chicken, fried egg, beans  Cheese of choice Green Veggie of choice: broccoli, kale, spinach, Swiss chard etc. Red/orange/yellow veggie: bell peppers, tomatoes, corn Toppings: guacamole, salsa, hummus, crunchy chili oil, Greek yogurt, sour cream  Fermented add-on: kimchi, pickles, sauerkraut, pickled beets/carrots/onions  Fresh herbs of choice  Instructions: Preheat oven to 400 degrees F. Bake sweet potato until fork tender. Load potato up with all the ingredients you love. Dig in!  Go-to Coffee Cake  Ingredients: 1 cup butter 2/3 cup sugar  1 cup buttermilk 4 eggs 2 teaspoons vanilla 3 cups all-purpose flour  2 teaspoons baking powder 1/4 tsp baking soda 1 teaspoon salt  Topping: 4 tablespoons brown sugar 2 tsp cinnamon  Instructions:  Preheat oven to 350 f. Grease a 9x13 baking dish. Beat softened butter for several minutes with hand mixer or stand mixer. Add sugar, beat for a couple more minutes. Add eggs, one at a time, mix until incorporated. Add vanilla, mix. Stir dry ingredients together in separate bowl. Add flour and buttermilk in stages to the butter mixture, switching between the two until incorporated. Do not over mix. Pour into prepared baking dish. Sprinkle top with brown sugar and cinnamon. Bake until a toothpick inserted into the center comes out clean. Enjoy!  Support the show

When the new year rolls around, many people are quick to set goals and make resolutions. Unfortunately, this is often a distraction from the deeper work that we all have to do. There’s usually something that we’re hiding behind, something that we don’t want to look at, because we know that work will be hard… really hard. We’d rather focus on the shiny external work, rather than excavating the thing that’s really keeping us stuck. But what if life forces us to look at it? Isn’t it better to choose to do the work before it brings us to our knees? As we journey further into 2026, consider uncovering the thing that’s really holding you back. Hold it up to the mirror and bravely start excavating. You’re up to the task.  What am I reading? The Burning Library by Gilly Macmillan https://bookshop.org/a/111301/9780063422919 Crafting the Wheel of the Year by Claire Gelder & Deb Bowen  https://bookshop.org/a/111301/9781800922372 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Good Girls by Josie Edwards  What’s for dinner? Green Goddess Salad Sandwich Ingredients: Whole grain or sourdough bread Fresh greens: spinach, arugula, and/or romaine lettuce Cucumbers Avocado Tomato Dressing: Fresh herbs: parsley, basil, and/or dill  Greek yogurt or mayo  Salt and pepper Instructions:  Choose thick hearty bread. Toast if desired. Wash and chop greens into bite sized pieces. Slice and dice cucumbers and tomatoes.  Mash avocado and spread it into one side of the bread.  Wash and chop fresh herbs, mix with yogurt or mayo to make the dressing. Season with salt and pepper.  Build sandwich. Enjoy!  Blueberry Cottage Cheese Mousse  Ingredients: 2 cups cottage cheese1 cup fresh or frozen blueberries1/4 cup honey or maple syrup1 teaspoon lemon zestFresh blueberries and lemon zest for garnishInstructions: In a blender or food processor, combine cottage cheese, blueberries, honey, and lemon zest. Blend until smooth and creamy.Spoon the mousse into four serving glasses.Chill in the refrigerator for at least 1 hour before serving.Garnish with fresh blueberries and lemon zest before serving.Support the show

Many of us were relieved to leave the heavy energy of 2025 in the rearview mirror. The desire to return to the "good old days" was experienced by more than a few people. But is a return to the past likely for 2026? No one knows what this next cycle will bring, but there's astrological indication that we may be looking toward sweeping change. As Neptune and Saturn move into Aries, we have the potential for massive shifts on a societal level; long held systems may begin to dissolve. So what do we do in the face of uncertainty? Especially, if you find yourself clinging to the familiarity of the past? As we stroll along on this darkening January day, consider how you might tap into a deeper level of acceptance, courage, trust, and authenticity as we hold the Aries energy of 2026.  What am I reading? The Seven Miracles of Beatrix Holland by Rachael Herron https://bookshop.org/a/111301/9781538767320 Could Should Might Don’t: How We Think About the Future by Nick Foster https://bookshop.org/a/111301/9780374619350 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? A Change is Gonna Come by Sam Cooke What’s for dinner?  Hobbit Inspired Roasted Potatoes & Bacon Ingredients: Baby potatoes, halved or quarteredThick-cut bacon, choppedOnion, slicedGarlic, mincedOlive oil or butterSmoked paprika, thyme, rosemary (optional)Salt & pepperFresh tomatoes (cherry or diced)Fresh parsley (for garnish) Instructions: Set your oven to 425°F (220°C) and line a baking sheet.Cook bacon in a skillet until crispy; remove bacon.In a bowl, coat potatoes, onions, garlic, oil, herbs, salt, and pepper.Spread on the sheet and roast for 35-40 mins, stirring halfway, until golden.Add tomatoes for the last few minutes of roasting.Stir in bacon and fresh parsley before serving. Enjoy!Tips for Extra Hobbit Flavor: Creamy Touch: Add a dollop of cream or cheese for extra richness.Hearty Additions: Serve with leeks or kale for more earthy goodness. Twice Baked Honey Cakes Ingredients: 1 ¾ cup flour1 ½ tsp baking powder½ tsp salt½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)zest 1 lemon¼ tsp freshly ground nutmeg¾ cup milk2 eggs¾ cup high quality honey + 1/4 cup honey for drizzling on top1 tsp vanillaInstructions: Preheat the oven to 350F.Using a silicone pastry brush and really, really soft butter, "paint" the inside of the muffin wells to grease them. Set aside.In a medium bowl, whisk together the flour, baking powder, salt, nutmeg and lemon zest.Using a fork, or very clean fingers, mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.In a small bowl whisk together the milk, eggs, honey, and vanilla.Pour the liquids over the dry mixture and combine until just combined - do not over-mix.Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.Bake for 16 minutes, or until mostly done but not quite golden enough.Remove from the muffin pan (Be super careful, its hot! This is why you want to grease the pan really well!) and place the muffSupport the show

Happy New Year! 2026 is officially here! Many people dive into the new year with reckless abandon hoping to meet all of their elusive life goals. This often leads to self-loathing when we fail to meet the unrealistic expectation we’ve hastily set for ourselves. But what if this year we take a gentler approach? Rather than jumping in with both feet, instead we tiptoe into the next calendar year with an intentional, well-laid plan. Instead of rushing, what if we paused, considered, and took our time plotting a thoughtful journey? As we consider the year before us, take the time you need… this may be the key to creating the life you truly desire.  What am I reading? The Silver Witch by Paula Brackston  https://bookshop.org/a/111301/9781250086341 Every Day I Read: 53 Ways to Get Closer to Books by Hwang Bo-reum https://bookshop.org/a/111301/9781639737796 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? C’Mon Down by Poor Man’s Poison  What’s for dinner?  French Onion Soup  Ingredients: 6 large yellow onions 4 tablespoons unsalted butter2 tablespoons olive oil1 teaspoon granulated sugar1 teaspoon salt, plus more to taste6 cups rich beef or veggie broth 2 tablespoons fresh thyme leaves – or 1 tablespoon dried thyme2 bay leaves1/2 teaspoon black pepper6-8 thick slices of day-old baguette1½ cups grated Gruyère cheese – Swiss or Provolone work as alternatives1/2 cup grated Parmesan cheeseInstructions: Slice all onions uniformly using a sharp knife or mandoline. Shred cheese, set aside. Heat butter and olive oil in a heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and salt, stirring to coat evenly.  Cook onions for 45-50 minutes, stirring every 8-10 minutes. Take your time, slow stirring makes for great flavor!  Once onions reach deep caramelization, add 1/2 cup of beef broth to deglaze the pan, scraping up the flavorful brown bits.  Add remaining broth, thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.  Preheat your oven’s broiler. Ladle soup into oven-safe crocks, top with bread slices, and generously cover with mixed cheeses.  Broil for 2-4 minutes until cheese bubbles vigorously and develops golden-brown spots. Enjoy! Spiced Pear Tea Ingredients: – 2 cups water – 1 ripe pear, sliced – 1 tablespoon honey (adjust to taste) – 1-2 cinnamon sticks Instructions: 1. Start by boiling the water in a pot. Add the sliced pears and cinnamon sticks.  2. Let the mixture simmer for about 10 minutes. This will blend the flavors beautifully. 3. After simmering, strain the tea into cups. Sweeten with honey to your liking. 4. Serve warm and enjoy the soothing flavors. Support the show

After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you’ll likely be experiencing a let-down after the outpouring of holiday energy. There’s a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it’s the time to rest and plan. Before taking action, follow nature’s lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be.  What am I reading? Witches of Honeysuckle House by Liz Parker https://bookshop.org/a/111301/9798892421997 The Anatomy of Anxiety: Understanding and Overcoming the Body’s Fear Response by Ellen Vora, MD https://bookshop.org/a/111301/9780063075108 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Worst Enemy by Marino  What’s for dinner? Black Lentil Soup Ingredients:  1 tablespoon olive oil1 large onion, finely chopped2 carrots, diced2 celery stalks, diced3 cloves garlic, minced1/2 teaspoon turmeric1 tablespoon tomato paste1 can (14 oz) diced tomatoes2-3 tablespoons miso paste 1 cup black lentils, rinsed and drained4 cups vegetable broth or bone broth1 cup baby spinach1 tablespoon lemon juiceSalt and pepper to tasteInstructions: In a large pot, add the olive oil and heat over medium heat for 30 seconds.Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.Remove from heat, then stir in spinach and lemon juice.Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste. Baked Stuffed Apples  Ingredients: 4 Honeycrisp apples are preferred½ cup of rolled oats½ cup of brown sugar4 tablespoons of butter, softened or melted1 teaspoon of ground cinnamon¼ teaspoon of saltInstructions: Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy! Under Morana’s Sky by Sanja Instagram- @sanja.slavic.art Support the show

Happy Winter Solstice! This is a time for rebirth, renewal, and new beginnings. It’s also a time to receive, which is something that many of us struggle to do. Do you freely accept the generosity of others or does it make you feel vulnerable? Do you keep a tally of these “transactions” in your mind so that you can quickly repay the giver? Maybe you fear that when it really counts, others will let you down. What if this Yule, you learned to graciously and lovingly accept the kindness and love of others? As we sit by the fire, contemplate how you might be blocking blessings in your life. It’s a perfect time to clear the path for something new.   What am I reading? The Winter Witch by Paula Brackston https://bookshop.org/a/111301/9781250042705u Winter in the Highlands: Eating, Drinking, and Celebrating in Scotland by Flora Shedden  https://bookshop.org/a/111301/9781837833689 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? The Solstice Carole by Saffie  What’s for dinner?  Savory Solstice Pie Ingredients: 1 lb ground beef or plant-based meat1 onionGarlic2 tbsp olive oil 1 tbsp Worcestershire sauce 1 tsp dried thyme 1 tsp ground black pepper 1⁄2 tsp salt 1 cup stock 2 tbsp all-purpose flour 1 cup peas, fresh or frozen 1 cup diced carrots 1 cup diced potatoes 2 sheets of store-bought or homemade shortcrust pastry 1 egg, beatenInstructions: Preheat oven to 40O degrees f. Heat oil over medium heat. Add the onion and garlic, cooking until onion is translucent.Increase the heat to medium-high and add the ground meat to the skillet. Cook until browned.Stir in the Worcestershire sauce, thyme, pepper, and salt. Cook for another 2 minutes.Sprinkle flour over the meat and stir to combine. Pour in stock, stirring continuously until mixture thickens.Reduce heat to low and add peas, carrots, and potatoes. Simmer for about 10 minutes. Remove from heat and let it cool slightly.Roll out one sheet of the pastry and line a 9-inch pie dish with it. Trim any excess pastry.Pour the meat and vegetable mixture into the pie dish.Roll out the second sheet of pastry and place it over the filling. Trim and crimp the edges to seal the pie.Cut a few slits in the top pastry to allow steam to escape.Brush the top with beaten egg.Bake for 25-30 minutes or until the pastry is golden brown and crispy.Allow the pie to cool for a few minutes before slicing. Enjoy! Sparkling Cranberry Rosemary Mocktail Ingredients: 2 cups unsweetened cranberry juice2 cups sparkling waterJuice two limes 2 rosemary sprigsFresh cranberries1–2 tablespoons honey or maple syrup Ice cubesInstructions: Fill glasses with ice cubes.In a pitcher, combine cranberry juice, sparkling water, and lime juice. Stir gently to mix.Stir in sweetener until dissolved.Lightly bruise rosemary by tapping sprigs with the back of a spoon to release their aroma. Add to pitcher or place in the glasses.Add a few fresh cranberries into each glass.Pour the cranberry mocktail into glasses. Enjoy!Support the show

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 Falls https://bookshop.org/a/111301/9798561945052 Don’t Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyen https://bookshop.org/a/111301/9798893310153 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Let it Be by the Beatles  What’s for dinner? Sheet Pan Gnocchi Ingredients: 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 parsleyInstructions Preheat 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-gnocchi Healthy Peppermint Hot Cocoa Ingredients: 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

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 McKinlay https://bookshop.org/a/111301/9780593819753 The Little Book of Winter: A Cozy Guide to a Season of Comfort and Happiness by Brittany Viklund https://bookshop.org/a/111301/9781507224397 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Im Doing Fine by Marino What’s for dinner? Immune Boosting Soup Ingredients: 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 Latte Ingredients: 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

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 Marchant https://bookshop.org/a/111301/9781836030577 The Way of the Fearless Writer by Beth Kempton https://bookshop.org/a/111301/9781250892133 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Still Breathing by Green Day What’s for dinner?  Blackberry Grilled Cheese Ingredients: Baguette Brie Olive oil Fresh Mozzarella 1 onion Blackberry preserves Instructions: 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 Pie Prepare pie crust using favorite recipe or use pre-made pie crust.  Pie Filling 2 cups pumpkin purée 14 oz can sweetened condensed milk 2 eggs 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 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

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 Colgan https://bookshop.org/a/111301/9780063455443 Guided: The Secret Path to an Illuminated Life by Laura Lynn Jackson https://bookshop.org/a/111301/9780593729571 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Record Player by Daisy the Great  What’s for dinner? Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons 3 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 Bars Ingredients: 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 Consumerism https://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerism Support the show

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/111301/9781662527760 Calm Christmas and a Happy New Year by Beth Kempton https://bookshop.org/a/111301/9781982151867 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? She’s Not Gone Yet But She’s Leaving by The Fratellis  What’s for dinner? Mystical Witch Soup Ingredients: 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 Podcast https://bethkempton.com/podcast/ Support the show

November is bringing some big energy to the table! The supermoon on the 5th is quickly followed by Mercury stationed retrograde, which can cause some sticky communication and logistical upsets. When these cosmic shifts occur on top of other daily challenges, we can find ourselves feeling strained and overwhelmed. In these moments, we’d be wise to surrender, rather than choosing to push and fight until we meet our breaking point. There’s no shame in slowing down or asking for help, but first we need to acknowledge that we’re struggling. As we wander through the darkening woods, consider how close you are to your limit. Maybe it’s time to wave the white flag, take a deep breath, and surrender. What am I reading? The Poisoner’s Tale by Cathryn Kemp https://bookshop.org/a/111301/9781454957461 The Aura Color Wheel: What Your Souls Aura Reveals About Your Inner Gifts, Wounds, and Lessons by Helen Ye Plehn https://bookshop.org/a/111301/9781401995430 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Let’s Dance to Joy Division by the Wombats  What’s for dinner?  Beef Stew Ingredients: 1 pound stew meat  2 tablespoons butter Carrots Potatoes Celery Onions Garlic 1 can diced tomatoes 1/2 cup white wine 1 cup chicken broth Salt and pepper Herbs de Provence  Instructions: Melt the butter in pot, season beef cubes with salt, pepper, and herb mixture. Brown beef, remove from stew pot, set aside. Add more butter or olive oil to pot, sauté onions, garlic, carrots, and celery, sauté until onions turn translucent. Add diced tomatoes, broth, wine, and potatoes to pot. Bring to a boil, then turn heat down, simmer until potatoes become fork tender. Season to taste. Serve with crusty bread. Enjoy!  2 Ingredient Chocolate Mousse  Ingredients: 1 ½ cups (357 g) heavy cream, cold and divided1 cup (182 g) chocolate chips, semi-sweet (or your preference)Instructions: In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).  Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool. Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form. Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream. Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving. Serve topped with extra whipped cream https://iambaker.net/wprm_print/two-ingredient-chocolate-mousse Support the show

How did the ancient Celts celebrate Samhain? Are our theories sound or was the truth lost to history? We may never know exactly how this Sabbat looked long ago, but we can be relatively certain that it was an end of summer celebration and a time to usher in the dark half of the year. Samhain reminds us that even in the darkness and uncertainty of winter, we have the ability to make merry! We can put on costumes, dance around a bonfire, and feast! We can stare down our fear and stand boldly in defiance of it. As the sky darkens and the air chills, imagine the light that you will carry into winter. Happy Samhain!  What am I reading? The Ancient Witch’s Guide to Modern Dating by Cecilia Edward https://bookshop.org/a/111301/9781668087145 Our Green Heart by Diana Beresford-Krueger https://bookshop.org/a/111301/9781039009790 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Dead Man’s Party by Oingo Boingo  What’s for dinner? Savory Veggie Egg Bake  Ingredients: 9-10 eggs 1/2-1 cup cottage cheese 1 cup Shredded cheese Parmesan cheese on top 1/2 cup Milk Onions Garlic Peppers Sun-dried tomatoes in olive oil Cherry tomatoes Salt Pepper Red pepper flakes Fresh herbs- dill, parsley, or basil work nicely  Instructions: Preheat oven to 375 degrees. Grease 9x13 baking dish, set aside. Sauté sun-dried tomatoes in olive oil with onions and garlic until fragrant. Add peppers and cherry tomatoes, sauté until onions and peppers become soft and cherry tomatoes blister, set aside. Whisk together eggs, milk, cottage cheese, and shredded cheese, season with salt & pepper and red pepper flakes. Add veggies to prepared baking dish, spread evenly. Pour egg mixture on top of veggies, add more milk if needed, stir gently. Top with freshly grated Parmesan cheese and herbs, bake for 35 minutes or until fork comes out clean and cheese is golden brown and bubbly. Enjoy!  Orange Cinnamon Milk Tea   Ingredients: 1 cup water1 black tea bag (or 1 tsp loose leaf black tea)peel of 1/2 orange (save some for garnish)1 cinnamon stick1 tsp brown sugar (or to taste)1 tsp vanilla extract1 cup milk (or your preferred milk)orange peel twist or orange slice for garnishInstructions: In a small pot, bring 1 cup of water to a boil. Once the water is boiling, add the orange peel and the cinnamon stick. Let it simmer for 2-3 minutes to infuse the flavors. Add the black tea bag (or loose leaf tea) to the pot. Steep for 3-5 minutes, depending on how strong you like your tea. Strain the tea into your cup, removing the cinnamon stick and orange peel. Remove the tea bag afterward. Stir in the brown sugar and vanilla extract while the tea is still hot, so the sugar dissolves completely. Pour in the milk and allow the tea to gently heat for another 2-3 minutes. Do not let it boil. Strain the tea into your cup, removing the cinnamon stick and orange peel. Add a twist of orange peel or a slice of orange to garnish, and enjoy your warm, fragrant Orange Cinnamon Milk Tea! Support the show