Witchy Woman Walking

Cate
  • 4.9 (82)
  • Spirituality
  • Weekly

An immersive podcast experience for all the witchy people who prefer walking woodland trails to sitting behind a desk. These conversations are designed to infuse magic into the mundane, inspire a deepening of one's personal practice, and to remind us all that spirit is always there waiting to be rediscovered. 

  1. 3d ago

    Coffee w/ the Ancestors ￨ Samhain Magic

    Samhain is officially here and many of us feel called to connect with those on the other side. For some, ancestor veneration can be quite intimidating, but connecting with those across the veil doesn’t have to be a complicated process, it can be as simple as a cuppa with your grandma. Instead of focusing on elaborate rituals, perhaps we can simply hold space and remain open to the signs of communication that follow. With a humble candle, a physical item of remembrance (if we have it), and an open heart, we can ask for the guidance and support that we seek. As we trek through the colorful autumn trees, consider your support system on the other side. Get the kettle ready, it's time for coffee with the ancestors! Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading?  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 https://bookshop.org/a/111301/9780593977583 What’s playing on repeat? Woman Gone Mad by ILUKA  What’s for dinner? Pumpkin Risotto Ingredients: 2 tbsp olive oilA handful of fresh sage leaves1 tbsp butter1 medium yellow onion, diced2 cloves of garlic, minced1/2- 1 cup pumpkin or butternut squash, chopped ½ tsp ground black pepper¾ cup risotto rice2 cups vegetable stock¼ cup grated parmesan cheeseInstructions: 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 choice½ cup water1/2 mug freshly brewed coffee , substitute strong black tea if preferred1 cinnamon stick6 cardamom pods, crushedMaple syrup to taste (if you like sweetened coffee)Ground cinnamon and cardamom for sprinklingInstructions: 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! ✨Support the show

  2. Oct 23

    Samhain Boundaries ￨ Cozy Limits

    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  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The Somewhat Wicked Witch of Brigandale by C.M. Waggoner  https://bookshop.org/a/111301/9798217188239 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 sliced1 Tablespoon Olive Oil1 Pound Ground Mild Italian Sausage1 Bunch Dino Kale stems removed and chopped into bite-sized pieces⅓ Cup Dried Cranberries⅓ Cup Pistachios coarsley chopped1 Cup Feta Cheese crumbledFor the Maple Dijon Dressing: ¼ Cup Olive Oil3 Tablespoons Maple Syrup2 Tablespoons Apple Cider Vinegar1 Tablespoon Dijon Mustard3 Cloves Garlic½ Teaspoon Kosher Salt½ Teaspoon Ground Black PepperInstructions: 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. Support the show

  3. Oct 16

    Holding the Vision ￨ Tarot Journey

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

  4. Oct 9

    Liminal Autumn ￨ Expand & Retreat

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

  5. Oct 2

    Feminine Rising ￨ Sacred Masculine

    We’re living in a moment where light is being shined onto the darkest of places. Atrocities that once remained hidden in shadow, are finally being exposed. Patriarchal systems are still ever-present, but something else is trying to emerge… the feminine is rising! As the sacred feminine steps forward, the sacred masculine must bravely step beside her. Both energies are needed to shift the poisonous repeated cycle of oppression and violence. As we process the fury of the past week, let’s also make space for the sacred, this is the energy needed to create a better world for all.  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The Haunting of Hecate Cavendish by Paula Brackston  https://bookshop.org/a/111301/9781250865632 Spells for the Apocalypse by Carmen Spagnola https://bookshop.org/a/111301/9781682689516 What’s playing on repeat? Wings by ILUKA What’s for dinner? Farro Sausage & Baby Broccolini  Ingredients: 8 ounces farro 1 package sausage of choice Bunch of baby broccolini 1 zucchini Garlic (as much as you like) Sun-dried tomatoes in olive oil Juice of one lemon Fresh Parmesan cheese Salt & pepper Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy! Pumpkin  (or Roasted Honeynut Squash) Crumb Cake  Ingredients: Crumb Topping  ½ (packed) cup brown sugar½ cup all-purpose flour1 teaspoon pumpkin spice blendPinch of salt ¼ cup unsalted butter, cold and cut into cubesCake: 1 (packed) cup brown sugar2 large eggs1 cup canned pumpkin purée or roasted honeynut squash¼ cup unsalted butter, melted¼ cup neutral oil1 tablespoon pumpkin spice blend½ teaspoon fine sea salt1 teaspoon baking powder½ teaspoon baking soda1 ½ cups all-purpose flourInstructions: Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper. In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs. In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour. Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top. Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy! Articles: https://www.elephantjournal.com/2019/10/traits-of-the-sacred-masculine-miguel-dean/ https://science.howstuffworks.com/life/evolution/society-run-by-women.htm Support the show

  6. Sep 25

    Mabon Balance ￨ Light & Dark

    Mabon season is upon us! The autumn equinox offers us the opportunity to explore many themes; such as, gratitude, transition, and letting go. This is also a time to reflect on the balance or lack of balance in our lives. It's a chance to dance with the light and shadow within. As we welcome the day on this dark and chilly morning, consider the spaces in your life that need a little more balance and light. Nature shows us the way if only we take the time to see its wisdom.  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The Forest Becomes Her by Julie Carroll Dalton  https://bookshop.org/a/111301/9781250889751 Tarot for the Wild Soul: A Trauma-Informed Approach for Growth, Healing, and Grounding in the Present Moment by Lindsay Mack  https://bookshop.org/a/111301/9780762488971 What’s playing on repeat? Devil Like Me by Rainbow Kitten Surprise  What’s for dinner? Roasted Butternut Squash Soup Ingredients: 3 ½ pounds butternut squash 1 tablespoon olive oil 1 small yellow onion, halved 1 small garlic clove, peeled ½ tablespoon maple syrup 1 teaspoon salt  freshly ground black pepper, to taste ¼ teaspoon ground nutmeg  ¼ teaspoon ground ginger 3 to 4 cups vegetable broth Optional garnish: pepitas, parsley, and freshly ground black pepper Instructions: Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise.Then, Use a spoon to remove the seeds and membrane. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.  After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Discard the outer layer of the onion and then add the onion to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper https://downshiftology.com/recipes/roasted-butternut-squash-soup/#wprm-recipe-container-33834 Pumpkin Scones  Ingredients: 2 cups all-purpose flour 2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1 and 1/2 teaspoons pumpkin pie spice*1/2 teaspoon salt1/2 cup unsalted butter, frozen1/3 cup + 2 Tablespoons heavy cream, divided1 large egg1/2 cup canned pumpkin puree, blotted*1/2 cup light brown sugar1 teaspoon pure vanilla extractoptional: coarse sugar for sprinkling on top before bakingMaple Glaze 2 Tablespoons unsalted butter1/3 cup pure maple syrup1 cup sifted confectioners’ sugarpinch salt, to tasteInstructions: Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper. Set aside.Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter. Add the grated butter to the flour mixture and combine it with a fork or your fingers until the mixture comes together in pea-sized crumbs. Set aside.Whisk 1/3 cup heavy cream, the egg, pumpkin, brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar. Bake the scones for 20-25 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones. Enjoy! Mabon (Autumn Equinox) by dwulf https://medium.com/@dwulf69/mabon-autumn-equinox-820260ae9a4 Support the show

  7. Sep 18

    Wild Autumn ￨ Equinox Energy

    What a milestone! It’s been three years since the launch of Witchy Woman Walking! And what better way to celebrate than to talk about the wild energy of autumn?! The fall is known for its vibrant beauty, but there’s an even deeper magic to be found in the smell of the air, the feel of the wind, and the spicy tastes on your tongue. It’s an energy that inspires creativity and unleashes the wild wonder within. As we usher in the autumn equinox, consider the seasonal and elemental shifts that spark your unique brand of wildness. As an added bonus, enjoy a (mid-episode) rainy chat with a very special guest. Happy autumn equinox!   Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? Isabella Nagg and the Pot of Basil by Oliver Darkshire https://bookshop.org/a/111301/9781324130796 Earth Power: Techniques of Natural Magic by Scott Cunningham  https://bookshop.org/a/111301/9780875421216 What’s playing on repeat? Breezeblocks by alt-J What’s for dinner? Autumn Potato Soup  Ingredients: 1 tablespoon extra virgin olive oil1 large yellow onion, peeled and diced2 cloves garlic, crushed2 1/2 pounds orange sweet potatoes (yams), peeled and cubed1 pound zucchini, sliced2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)1 tablespoon fresh thyme leaves1 teaspoon cumin1/2 teaspoon ground gingerPinch cayenne pepper (or more to taste)3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)1/3 cup creamy peanut butter, or more to tasteSalt and pepper, to tasteChopped roasted peanuts or fresh thyme leaves for garnish(optional)Instructions: Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.https://toriavey.com/sweet-potato-soup/#recipe Apple Cider Muffins Ingredients: Muffins: 3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)1 and 3/4 cups (219g) all-purpose flour 1 teaspoon baking powder1/2 teaspoon baking soda3/4 teaspoon salt2 teaspoons ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/2 cup (113g/120ml) vegetable oil or melted coconut oil 1/2 cup (100g) light or dark brown sugar 1/2 cup (100g) granulated sugar2 large eggs, at room temperature1/4 cup (60g) unsweetened applesauce 1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)3/4 cup (90g) chopped walnuts (optional)Topping: 1/2 cup (100g) granulated sugar 1 and 1/2 teaspoons ground cinnamon2 Tablespoons (28g) unsalted butter, meltedhttps://sallysbakingaddiction.com/apple-cider-spice-muffins/#tasty-recipes-150404 Support the show

  8. Sep 11

    Seasonal Shifts ￨ Unfinished Business

    The wheel turns, this is simply a fact. But what happens when we're not ready for the turn? How do we intentionally address unfinished business from season to season, so that we don't carry heavy, stagnant energy into the next cycle? With each subtle shift, pay attention to your energetic state. Are you reluctant to move forward? Conversely, are you eagerly rushing into the next season without even a backwards glance? The moments where we dig our heels in or hastily plow ahead have something to teach us. As we listen to the evening cicadas, consider the changing season in your life, are you ready for the shift or do you have unfinished business to attend to?  Support the Show & Stay Connected  🌙 Sign-up Monthly Newsletter 🔥 Join the Hearth 📚 My Bookshop.org Page ☕ My Buymeacoffee Site 📪 witchywomanwalking@gmail.com What am I reading? The Book Witch by Meg Shaffer  https://bookshop.org/a/111301/9780593983584 Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies by Rebecca Beyer  https://bookshop.org/a/111301/9781982185626 What’s playing on repeat Dirty by Grandson  What’s for dinner? Pastina Soup Ingredients: 2 tablespoons olive oil 1 cup finely diced yellow onion 1 onion1 cup finely diced carrots 2 carrots1 cup finely diced celery 2-3 ribs1 tablespoon minced garlic5 cups chicken or vegetable stock1/2 teaspoon Italian seasoning  1/2 teaspoon dried thyme1/2 teaspoon dried crushed rosemary Salt and pepper to taste3/4 cup pastina or other tiny pasta2 cups shredded rotisserie chicken or beans of choice 2-4 tablespoons freshly squeezed lemon juice optional, but so goodServing Suggestions  Parmesan cheese optional, for toppingCrusty buttered bread optional, for servingDried or fresh parsley, added to tasteDried or fresh dill, added to tasteInstructions: Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, and garlic. Season with salt and pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until very golden and starting to brown at the edges. Lower the heat if anything begins to burn. Don't rush this stepPour in the stock, Italian seasoning, rosemary, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.Add the pastina directly to the pot and simmer until tender, about 5–7 minutes (check your pasta package for exact timing). Stir occasionally so the pasta doesn’t stick to the bottom.Stir in the shredded rotisserie chicken or beans and cook until warmed through. Add lemon juice (if using) and taste for seasoning. Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty buttered bread. Garnish each bowl with parsley and dill. Enjoy!Black Magic Cake Ingredients: FOR THE BLACK MAGIC CAKE 230 g plain flour (all-purpose flour) (1 ¾ cups / 8oz) 70 g unsweetened cocoa powder (2.5oz / ¾ cup) 2 cups caster sugar (superfine sugar) (400g / 14oz) 2 teaspoon baking soda (bicarbonate of soda)1 teaspoon baking powder¾ teaspoon salt2 large eggs, room temp1 cup buttermilk (250ml)1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)½ cup vegetable oil (125ml)1 teaspoon vanilla extractFOR THE CHOCOLATE BUTTERCREAM AND GANACHE 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)½ cup thickened cream (heavy cream) (125ml)170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)⅓ cup unsweetened cocoa powder (30g / 1oz)1 ½ cups icing sugar (powdered sugar) (195g)1 teaspoon vanillaPinch salthttps://www.sugarsaltmagic.com/wprm_print/black-magic-cake Support the show

See All (163)

4.9
out of 5
82 Ratings

About

An immersive podcast experience for all the witchy people who prefer walking woodland trails to sitting behind a desk. These conversations are designed to infuse magic into the mundane, inspire a deepening of one's personal practice, and to remind us all that spirit is always there waiting to be rediscovered. 

Information

  • Creator
    Cate
  • Years Active
    2023 - 2026
  • Episodes
    163
  • Rating
    Explicit
  • Copyright
    © 2026 Witchy Woman Walking
  • Show Website
    Witchy Woman Walking

You Might Also Like