Witchy Woman Walking

https://bookshop.org/a/111301/9780593977583

📪 witchywomanwalking@gmail.com

What am I reading?

A Dark and Secret Magic by Wallis Kinney
https://bookshop.org/a/111301/9798892423298

Season of the Witch: A Psychiatrist’s Case for Magic by Ellen Vora MD

What’s playing on repeat?

Woman Gone Mad by ILUKA

What’s for dinner?

Pumpkin Risotto

Ingredients:

• 2 tbsp olive oil
• A handful of fresh sage leaves
• 1 tbsp butter
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1/2- 1 cup pumpkin or butternut squash, chopped
• ½ tsp ground black pepper
• ¾ cup risotto rice
• 2 cups vegetable stock
• ¼ cup grated parmesan cheese

Instructions:

• Heat olive oil over medium heat and fry a handful of sage leaves until they're crispy. Set aside for later.
• In the same pan, melt butter over low-medium heat and add chopped onion. Allow the onions to cook until translucent.
• Add minced garlic and chopped pumpkin. Cover and cook for 5 minutes.
• Add the risotto rice and mix well.
• Keep adding stock, a ladleful at a time, and stir. Wait for the rice to soak up all the stock before adding more. Keep doing this for 15-20 minutes until the rice is al dente.
• Add and mix freshly grated parmesan cheese.
• Serve hot and garnish with fried sage leaves and grated parmesan.

Spiced Coffee (or Tea!)

Ingredients:

• 1 ½ cups milk of your choice
• ½ cup water
• 1/2 mug freshly brewed coffee , substitute strong black tea if preferred
• 1 cinnamon stick
• 6 cardamom pods, crushed
• Maple syrup to taste (if you like sweetened coffee)
• Ground cinnamon and cardamom for sprinkling

Instructions:

• Add the milk, cinnamon, and crushed cardamom to a medium pot.
• Bring to just below boiling point - you don’t want to boil it. Let it sit for about 60 seconds to allow spices to infuse and then add back to the heat and repeat twice more. Strain into the mixing cup. Then add sweetener if desired.
• If you have a frother, froth the milk to desired frothiness.
• Fill mug halfway with freshly brewed coffee, top with frothed milk and a sprinkle of cinnamon and cardamom.
• Enjoy with an ancestor! ✨

Oct 30, 2026 47 min

Samhain Boundaries ￨ Cozy Limits

Season 7, Episode 162

Show notes

Samhain is a time when boundaries between worlds feels thinner than ever. It's also a natural time to reflect upon our own personal energetic boundaries. Are your boundaries rigid or porous? Do you feel comfortable holding your boundaries or are you quick to release them in order to please others? Do you respect the energetic limits of others or do you push their boundaries to suit your own needs? There is great magic to be found in learning how to honor your sacred boundaries, alongside the boundaries of others. As we stroll through the ever-changing autumn woods, consider how you might create healthier energetic limits in your own life and practice.

Support the Show & Stay Connected

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📪 witchywomanwalking@gmail.com

What am I reading?

The Somewhat Wicked Witch of Brigandale by C.M. Waggoner

Wisdom Untethered: The Time for Questions by Michael A. Singer

https://bookshop.org/a/111301/9798900220345

What’s playing on repeat?

Apocalypse by Cigarettes After Sex

What’s for dinner?

Sheet Pan Warm Kale Salad

Ingredients:

For the Salad:

• 1 Medium Butternut Squash peeled and chopped in 1/2 inch pieces
• 1 Small Red Onion thinly sliced
• 1 Tablespoon Olive Oil
• 1 Pound Ground Mild Italian Sausage
• 1 Bunch Dino Kale stems removed and chopped into bite-sized pieces
• ⅓ Cup Dried Cranberries
• ⅓ Cup Pistachios coarsley chopped
• 1 Cup Feta Cheese crumbled

For the Maple Dijon Dressing:

• ¼ Cup Olive Oil
• 3 Tablespoons Maple Syrup
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Dijon Mustard
• 3 Cloves Garlic
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Ground Black Pepper

Instructions:

• To make this salad, start by preheating your oven to 425 F.

• If using whole butternut squash, prepare the squash by removing the seeds and chopping it into 1/2 inch pieces. If you're using pre-cut butternut squash (which I recommend - it's so much easier!) you can skip this step.

• Add the chopped butternut squash to a sheet pan. Then, chop the red onion and add it to the baking sheet.

• Add the olive oil, a pinch of sea salt, and a pinch of ground black pepper, and toss the squash and onion until they're fully coated in both. Make sure they're both spread out into an even layer on the sheet pan.

• Transfer the baking sheet into the oven for 20 minutes.

• While the veggies are in the oven, prepare the sausage. Heat a pan, on the stove, over medium heat, and add in the sausage.

• Use a spoon to break the sausage up well, then allow it to cook until browned. Once the sausage is cooked through, remove it from the heat and set it aside.

• Then, prepare the dressing. Add all of the dressing ingredients (the olive oil, maple syrup, apple cider vinegar, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender and blend until smooth and creamy.

• Once the veggies are done, remove them from the oven.

• Then, add the kale and cooked sausage to the sheet pan, along with 1/4 of the dressing, and toss until they're fully incorporated with the veggies.

• Return the sheet pan to the oven and allow everything to cook together for 15 more minutes.

• Once the salad is done, remove it from the oven and allow it to cool for 10 minutes before adding the feta cheese, dried cranberries, and chopped pistachios.

• Finally, drizzle the remaining dressing on top and toss to fully combine. Serve immediately and enjoy!

https://kalejunkie.com/sheet-pan-warm-kale-salad/#wprm-recipe-container-32889

Apple Cider Matcha Latte

Ingredients:

1/2 tsp matcha

2 tbsp water

1/2 cup local apple cider

1/2 cup plant-based milk

Apple slices

Cinnamon

Instructions:

Warm the apple cider and plant milk together (or keep cold over ice for an iced version). Whisk the matcha with room-temperature water until smooth. Combine the matcha with the apple cider mixture and garnish with a sprinkle of cinnamon and fresh apple slices.

Oct 23, 2026 48 min

Holding the Vision ￨ Tarot Journey

Season 7, Episode 161

Show notes

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

https://bookshop.org/a/111301/9798318602054

📪 witchywomanwalking@gmail.com

What am I reading?

Letters From the Last Apothecary by Bita Behzadi

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

Oct 16, 2026 49 min

Liminal Autumn ￨ Expand & Retreat

Season 7, Episode 160

Show notes

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

https://bookshop.org/a/111301/9781496753946

📪 witchywomanwalking@gmail.com

What am I reading?

Beyond the Graves Waits Mist and Sea by Kathleen Kaufmann

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 squash
• 1 (11-oz.) pkg. chicken sausage, sliced
• 2 tsp. olive oil
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. fresh cracked black pepper, divided
• 10 sprigs fresh thyme, divided
• 5 slices center cut bacon, chopped
• 2 Tbsp. unsalted butter
• 1 small white onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 3 Tbsp. all-purpose flour
• 3/4 cup dry white wine
• 5 cups chicken stock
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 2 Tbsp. heavy cream
• 1 lemon, zested
• 1 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!

Oct 9, 2026 42 min

Feminine Rising ￨ Sacred Masculine

Season 7, Episode 159

Show notes

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

https://bookshop.org/a/111301/9781250865632

📪 witchywomanwalking@gmail.com

What am I reading?

The Haunting of Hecate Cavendish by Paula Brackston

Spells for the Apocalypse by Carmen Spagnola

https://bookshop.org/a/111301/9781682689516

What’s playing on repeat?

Wings by ILUKA

What’s for dinner?

Farro Sausage & Baby Broccolini

Ingredients:

8 ounces farro

1 package sausage of choice

Bunch of baby broccolini

1 zucchini

Garlic (as much as you like)

Sun-dried tomatoes in olive oil

Juice of one lemon

Fresh Parmesan cheese

Salt & pepper

Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy!

Pumpkin (or Roasted Honeynut Squash) Crumb Cake

Ingredients:

Crumb Topping

• ½ (packed) cup brown sugar
• ½ cup all-purpose flour
• 1 teaspoon pumpkin spice blend
• Pinch of salt
• ¼ cup unsalted butter, cold and cut into cubes

Cake:

• 1 (packed) cup brown sugar
• 2 large eggs
• 1 cup canned pumpkin purée or roasted honeynut squash
• ¼ cup unsalted butter, melted
• ¼ cup neutral oil
• 1 tablespoon pumpkin spice blend
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ cups all-purpose flour

Instructions:

Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.

In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs.

In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.

Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy!

Articles:

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

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

Oct 2, 2026 39 min

Mabon Balance ￨ Light & Dark

Season 7, Episode 158

Show notes

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

https://bookshop.org/a/111301/9781250889751

📪 witchywomanwalking@gmail.com

What am I reading?

The Forest Becomes Her by Julie Carroll Dalton

Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack

https://bookshop.org/a/111301/9780762488971

What’s playing on repeat?

Devil Like Me by Rainbow Kitten Surprise

What’s for dinner?

Roasted Butternut Squash Soup

Ingredients:

3 ½ pounds butternut squash

1 tablespoon olive oil

1 small yellow onion, halved

1 small garlic clove, peeled

½ tablespoon maple syrup

1 teaspoon salt

freshly ground black pepper, to taste

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

3 to 4 cups vegetable broth

Optional garnish: pepitas, parsley, and freshly ground black pepper

Instructions:

Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.

Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.

After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.

Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed.

Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper

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

Pumpkin Scones

Ingredients:

• 2 cups all-purpose flour
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice*
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen
• 1/3 cup + 2 Tablespoons heavy cream, divided
• 1 large egg
• 1/2 cup canned pumpkin puree, blotted*
• 1/2 cup light brown sugar
• 1 teaspoon pure vanilla extract
• optional: coarse sugar for sprinkling on top before baking

Maple Glaze

• 2 Tablespoons unsalted butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• pinch salt, to taste

Instructions:

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

Mabon (Autumn Equinox) by dwulf

https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4

Sep 25, 2026 43 min

Wild Autumn ￨ Equinox Energy

Season 7, Episode 157

Show notes

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

https://bookshop.org/a/111301/9781324130796

📪 witchywomanwalking@gmail.com

What am I reading?

Isabella Nagg and the Pot of Basil by Oliver Darkshire

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

Sep 18, 2026 56 min

Seasonal Shifts ￨ Unfinished Business

Season 6, Episode 156

Show notes

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

https://bookshop.org/a/111301/9780593983584

📪 witchywomanwalking@gmail.com

What am I reading?

The Book Witch by Meg Shaffer

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

Sep 11, 2026 44 min

Remembering ￨ You Are The Magic

Season 6, Episode 155

Show notes

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

https://bookshop.org/a/111301/9781982151492

📪 witchywomanwalking@gmail.com

What am I reading?

The Book of Magic by Alice Hoffman

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!

Sep 4, 2026 43 min

3 Priorities ￨ Directed Energy

Season 6, Episode 154

Show notes

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

https://bookshop.org/a/111301/9780593733318

📪 witchywomanwalking@gmail.com

What am I reading?

Strangers by Belle Burden

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

Aug 28, 2026 48 min

Inspiration Magic ￨ Creative Energy

Season 6, Episode 153

Show notes

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

https://bookshop.org/a/111301/9780778307198

📪 witchywomanwalking@gmail.com

What am I reading?

The Haunting of Lavender House by Natalie Kikic

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!

Aug 21, 2026 39 min

Mundane Moments ￨ Find the Magic

Season 6, Episode 152

Show notes

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

https://bookshop.org/a/111301/9781464265556

📪 witchywomanwalking@gmail.com

What am I reading?

Library of Flowers by L.C. Chu

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!

Aug 14, 2026 42 min

Permission to Practice ￨ Claiming Space

Season 6, Episode 151

Show notes

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

📪 witchywomanwalking@gmail.com

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 temperature
• 1 cup granulated sugar
• 2 eggs, large
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3-4 medium bananas (or 2 large bananas)
• 1 tsp vanilla extract

Instructions:

• 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.

https://bookshop.org/a/111301/9780593474365

Aug 7, 2026 50 min

Lammas Harvest ￨ Seed to Bread

Season 6, Episode 150

Show notes

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

Wild Bread: Sourdough Reinvented by MaryJane Butters

https://bookshop.org/a/111301/9781423648185

https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/#recipe

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 flour
• 1 cup + 1 teaspoon (125 g)bread flour (all-purpose can be substituted, see notes)
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder

Wet:

• 1 large egg
• ½ cup (125 g) sourdough starter discard
• 1 teaspoon (5 g) vanilla extract
• 8 tablespoons (113 g) unsalted butter (cold, cubed)
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white granulated sugar
• 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

The Hearth: Join Today!

Email: witchywomanwalking@gmail.com

https://bookshop.org/a/111301/9798893030105

Jul 31, 2026 50 min

High & Low Magic ￨ Crafting a Practice

Season 6, Episode 149

Show notes

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

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://www.makingthymeforhealth.com/wprm_print/dark-chocolate-pistachio-bliss-bites

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 flour
• 1/2 cup pistachios
• 1/2 cup almond butter
• 1/4 cup pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 ounce finely chopped dark chocolate
• 1/4 cup dried cranberries
• 1/4 cup unsweetened coconut
• lemon zest

Instructions:

• 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 week

The Hearth: Join Today!

Email: witchywomanwalking@gmail.com

https://bookshop.org/a/111301/9780143123620

Jul 24, 2026 46 min

Playing Small ￨ Embodied Expansion

Season 6, Episode 148

Show notes

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)

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://www.catherineplano.com.au/why-playing-small-modern-epidemic/

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 dry
• 1 Tablespoon extra virgin olive oil
• 3/4 cup finely chopped bell pepper
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1.5 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs
• 1/2 cup feta cheese
• 2 large eggs
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup, mayo, orBBQ sauce
• pinch salt + pepper

Instructions:

• 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 water
• 1 individual hibiscus bag tea
• 5 cherries, halved
• 1-2 leaves fresh basil
• ice
• non-dairy-creamer
• Instructions:
• 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

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!

Email: witchywomanwalking@gmail.com

https://bookshop.org/a/111301/9798217188819

Jul 17, 2026 50 min

Divine Signs ￨ Spirit Guides

Season 6, Episode 147

Show notes

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

The Power of Fun: How to Feel Alive Again by Catherine Price

https://bookshop.org/a/111301/9780593241424

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 flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 cup unsalted butter
• 3 teaspoon dried lavender flowers
• 1 cup cocoa powder
• 1 cup sugar
• 4 eggs
• 1.5 teaspoon vanilla

Instructions:

• 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://bookshop.org/a/111301/9780593638910

Jul 10, 2026 40 min

A Good Life ￨ Magic Recipe

Season 6, Episode 147

Show notes

How do we live a good life? What components do we need to create a purposeful existence? Far too often, we get trapped into thinking that our lives must look a certain way by a certain age. We think we have to have it all figured out before we even know what we truly want out of life. What if our lives could feel rich and creative and exciting at any age? As we strive to beat the oppressive summer heat, let’s reflect on how to bring more love, engagement, and excitement into our days no matter what season of life we’re in. Oh, and one more thing… don’t forget to check out The Hearth! (see the link at the end of the show notes.)

What am I reading?

One Golden Summer by Carley Fortune

Food Therapy: Conscious Eating to Navigate Anxiety, Stress, and Trauma by Luis Mojica

https://bookshop.org/a/111301/9781401998387

What’s playing on repeat?

We Might As Well Be Strangers by Weezer, Wednesday

What’s for dinner?

Mediterranean Cabbage Salad

Ingredients:

Cabbage

Cherry tomatoes

Cucumbers

Avocados

Olives

Pickled onions

1 can chickpeas, rinsed

Tofu

Marinade for Tofu:

2 tbsp apple cider vinegar

Juice of one lemon

1 tablespoon nutritional yeast

1 tablespoon minced garlic

1 tsp red pepper flakes

1 tablespoon miso paste

Dressing:

3 tablespoons apple cider vinegar

Juice of one lemon

Pickled onion juice

Minced garlic (to taste)

1 tablespoon grainy mustard

Salt & pepper

Instructions: Mix together tofu marinade, dice tofu into cubes, add to marinade, coat thoroughly, set aside. In a large bowl, mix together dressing ingredients, set aside. Wash and chop cabbage, add to bowl with dressing, use hands to toss and coat thoroughly. Chop cucumbers, halve cherry tomatoes, dice avocado, chop olives and pickled onions, add to bowl, mix. Add tofu w/ marinade and chickpeas to bowl, toss, and season with salt and pepper. Enjoy!

Sparkling Orange-Lemon Refresher

Ingredients:

• 3 large, freshly squeezed oranges, 3/4 cup juice
• 2 large, freshly squeezed, 1/3 cup juice
• 2-3 tablespoons honey, maple syrup, or simple syrup (adjust to taste)
• 3 cups cold water
• 2 cups seltzer
• Fresh mint leaves and extra orange/lemon slices
• Ice cubes

Instructions:

• In a large pitcher, mix the freshly squeezed orange and lemon juice.
• Stir in your choice of honey or syrup until completely dissolved.
• Pour in the 3 cups of cold water.
• Fill glasses with ice cubes, add seltzer and citrus drink, garnish with citrus slices and a few mint leaves. Enjoy!

The Hearth

https://bookshop.org/a/111301/9780593798430

Jul 3, 2026 42 min

Community Space ￨ Join the Hearth

Season 6, Episode 145

Show notes

Community is a deeply important aspect of human life. It’s not a specific place exactly, it’s more of a shared space of belonging. We might find community in our local neighborhoods or even virtually across continents. What matters is that there is a common purpose within the group, something that brings everyone together through a shared need. Over the past 2.5 years, this podcast has built a community of lovely witchy people spanning across 141 countries. In an effort to build this circle more fully, there will soon be an invitation to gather in a new way, stay tuned! As we take in the sounds of summer, consider the communities in your life. Are they meeting your current needs? Or is it time to expand further?

What am I reading?

The Correspondent by Virginia Evans

Forest Bathing: How Trees Can Help You Find Health and Happiness by Dr. Qing Li

https://bookshop.org/a/111301/9780525559856

https://unboundwellness.com/salmon-cucumber-boats/

What’s playing on repeat?

Bizarre Love Triangle by New Order

What’s for dinner?

Cucumber Sushi Boats

Ingredients:
4 oz salmon filet
Salt & pepper
2 tsp avocado oil
1 tbsp coconut amino

1 tsp lime juice
1 large cucumber
¼ cup cooked rice or cooked cauliflower rice
¼ avocado, diced
1 tbsp spicy mayo
green onion, chopped

Instructions:

• Pat the salmon dry and slice the salmon into small cubes. Season with salt and pepper.
• Heat the avocado oil in a pan over medium heat and add the salmon. Cook for about 2-3 minutes on each side or until cooked through. Add the coconut aminos and lime juice at the end and stir to scrape up any stuck pieces of salmon on the bottom of the pan, and coat the salmon. Remove from the pan and set aside.
• Wash the cucumber well, slice off the ends, and slice it in half vertically. Scoop out the inside of the cucumber until the cucumber is fully hollowed out.
• Assemble the boats by filling with rice, then topping with salmon, avocado, spicy mayo, and green onion. Serve fresh.

Protein Banana Pudding

• 1 cup plain Greek yogurt(or blended cottage cheese)
• 1 scoop vanilla protein powder (optional)
• 1 to 2 tablespoons maple syrup, to taste
• 1 teaspoon vanilla extract
• 1 banana, sliced
• Graham crackers

Instructions:

• In a bowl, mix together the Greek yogurt, protein powder, maple syrup, and vanilla extract until smooth.
• In a cup, bowl, or meal prep container, layer the yogurt mixture with sliced banana and graham crackers. Repeat until all ingredients are used.
• Cover and refrigerate for at least 2 hours, or overnight for the best taste
• Serve cold and enjoy!

https://bookshop.org/a/111301/9780778310907

Jun 26, 2026 43 min

Solstice Joy ￨ Choose Pleasure

Season 6, Episode 144

Show notes

The summer solstice is here! This is a time of abundance, fertility, and joy. And yet, many people forgo the experience of joy, thinking that pleasure must wait until later, when they’re a “better” version of themselves. But what if later never comes? Tomorrow is not guaranteed for any of us; therefore, we must embrace joy in the now. To do this, we must become fully embodied humans, using all of our senses to tap into the soul living within. Enjoy the meal, take the swim, dance with abandon; it’s in these simple, mundane, miraculous moments when we truly know happiness. As we walk toward the summer solstice, accept the invitation to choose joy today. You deserve it just as you are.

What am I reading?

The Time Hop Coffee Shop by Phaedra Patrick

Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness by Ingrid Fetell Lee

https://bookshop.org/a/111301/9780316399272

What’s playing on repeat?

Boys Don’t Cry by the Cure

What’s for dinner?

Solo Snack Board

• Choose a soft spreadable cheese option and a hard cheese
• Choose 1–2 cured meat options. Prosciutto, spicy Calabrese salami, or rolled deli turkey work perfectly in small portions. Or plant-based options like tofu or tempeh
• Add 1–2 handfuls of crisp produce. Try apple slices, carrots, cucumbers, or bell pepper strips. Berries are another wonderful addition.
• Include 1–2 kinds of crackers or crusty bread.
• Bring it all together with a small scoop of savory or sweet dip, such as hummus, honey, tzatziki, or a dab of spicy mustard.
• Finish the board with a few salted nuts, pickles, olives, or a square of dark chocolate.

Prebiotic Mocktail

Ingredients:

• 1 can poppi Strawberry Lemon Probiotic Soda
• 3 strawberries, chopped
• 3 mint leaves
• Juice of half a lemon
• Ice

Instructions:

• In a tall glass, add strawberries, mint, honey, and lemon juice and muddle.
• Fill glass with ice and top with poppi Strawberry Lemon Probiotic Soda.