Witchy Woman Walking

Cate
  • 4.9 (72)
  • Spirituality
  • Updated 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. 4d ago

    Morning Ritual ￨ Rest & Digest

    How do you start your day? Be honest… Do you greet the day with intention? Or does chaos reign each morning? It’s no secret that many of us have aren’t morning people, we’d rather hit the snooze button a few (dozen!) times than develop a morning routine. Some of us habitually reach for our phones before we’ve barely opened our eyes. Unfortunately, our reluctant waking may set us up for a less magical day and a less restful night. By creating a morning ritual infused with feminine energy, we give our parasympathetic nervous systems an opportunity to enter a rest & digest cycle. As we journey through the late spring woods, consider how you might revamp your own morning rituals.  What am I reading? The Alchemy of Flowers by Laura Resau https://bookshop.org/a/111301/9781400349098 The Anatomy of Awakening: The Five Hidden Codes to Activate Self Healing, Unlock Your Higher Consciousness and Live Your Divine Destiny by Dr. Sue Morter https://bookshop.org/a/111301/9781401998608 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Can’t Hold Us by Macklemore  What’s for dinner? Lentil Salad Ingredients: For the salad 1 1/2 cups dry green lentils or 4 1/2 cups cooked/canned5 cups water1 medium english cucumber, diced1 cup diced small red onion1 medium red bell pepper, seeded and diced small1/4 cup chopped fresh parsley1/2 cup crumbled feta, optional I used Violife vegan feta3-4 cups arugula or baby spinach, optionalFor the dressing: 1/4 cup olive oil3 tablespoons fresh lemon juice2 teaspoons agave2 teaspoons dijon mustard1 clove garlic, minced1 teaspoon saltfew shakes ground black pepperInstructions: Add the lentils and water to a large pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for 15-20 minutes until tender but not mushy. Drain and rinse under cold water so they stop cooking and cool fast. Add them to a large bowl. Chop the cucumber, red onion, red pepper and parsley and add them to the bowl with the lentils. Whisk all dressing ingredients in a medium bowl. Alternatively, add all ingredients to a mason jar and shake until well combined. Pour the dressing over the lentils and vegetables and stir everything together. Stir in the feta, if using, and serve over a bed of arugula or baby spinach, if desired. You can also simply mix the greens into the salad. Enjoy!  Watermelon Salad W/ Feta & Mint Ingredients: Dressing: 2 tablespoons olive oil 3 tablespoons fresh lime juice ½ minced garlic clove  ¼ teaspoon salt For the salad: 5 cups cubed watermelon 1 cup diced cucumber ¼ cup thinly sliced red onion ⅓ cup crumbled feta 1 avocado, cubed ⅓ cup torn fresh mint or basil leaves ½ jalapeño or serrano pepper, thinly sliced, optional Sprinkle sea salt Support the show

    47 min

  2. Jun 5

    Tomorrow You ￨ Reframe Time

    At the end of the weekend, do you find yourself asking, “Where did the time go?!” Does an endless list of tasks leave you feeling like all you do is work? What if we could reframe the way we spend our time and view it through the lens of self-care? There’s no denying that laundry and meal prep can seem like drudgery, but these tasks are also necessary to be fully functioning and independent humans. Caring for oneself often involves unglamorous work, but it can be sacred if we shift our perspective. We can also find the magic in short increments of time by meeting them with intention. As we listen to the morning birds, consider how you might reframe your relationship with the clock.  What am I reading? The Moonshine Women by Michelle Collins Anderson  https://bookshop.org/a/111301/9781496748300 Magick for All Seasons by Marla Brooks https://bookshop.org/a/111301/9781578638505 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? I Touch Myself by the Divinyls  What’s for dinner? Roasted Brussels Sprout Kale Salad  Ingredients: 1 lb Brussels sprouts Head kale, trimmed and chopped 1-2 avocados, diced 1 lb sausage of choice Pickled onions  Goat cheese,  crumbled  2 tablespoons olive oil 2-3 lemons, juiced  Garlic, minced  1 tablespoon grainy mustard 1 tablespoon maple syrup Salt & pepper  Instructions:  Preheat oven to 400 degrees F. Thinly slice sprouts, dice sausage, add to parchment lined baking sheet, drizzle with olive oil, salt and pepper. Bake until browned. Wash and chop kale, add to bowl with whisked olive oil, lemon juice, garlic, maple syrup, and mustard. Massage kale until fully coated. Top with pickled onions, roasted sprouts, sausage, and goat cheese. Toss, season to taste, and enjoy!  Frozen Greek Yogurt Bites Ingredients:  1 cup plain Greek yogurt¼ cup peanut butter or nut butter of choice2 tablespoon maple syrup2 teaspoon vanilla extract¾ cup chocolate chips1 teaspoon avocado oil or coconut oilsea salt for sprinklingInstructions: In a mixing bowl, combine the Greek yogurt, peanut butter, maple syrup, and vanilla extract. Mix until creamy. Line a baking sheet with parchment paper. Scoop about 1 tablespoon of the Greek yogurt mixture onto the parchment-lined baking sheet at a time until all the mixture is used. To make it easier, use a 1 tablespoon cookie scoop.  Place the bites in the freezer for about 4 hours. Once the Greek yogurt bites are frozen, add the chocolate chips and avocado oil to a microwave-safe bowl. Melt the chocolate chips by heating in 30-second intervals in the microwave, stirring well in between, until it's fully melted.  Dip the frozen Greek yogurt bites in the melted chocolate until they are coated in chocolate. Sprinkle flaky sea salt on top of the chocolate coating. Enjoy!Support the show

    40 min

  3. May 29

    Rediscover Passion ￨ Flow State

    Something happens when we get older, it often happens subtly and without warning… one day, without meaning to, we put down the things that once made us feel alive. This happens because we have a lack of time or a shortage of funds, we convince ourselves that other things are more deserving of our attention. Life becomes a series of tasks to complete… work, bills, caretaking, responsibilities… wash, rinse, repeat. Our bodies and souls suffer from a life lived in our minds alone. It’s time to rediscover the things that we once loved. We must pull the old passions out of the drawer, dust them off, and remember what it felt like to lose oneself to time and to truly be in flow. As we stroll through the forest, take a moment to reflect on the things you’ve left behind, it’s time to reclaim them! What am I reading? A Midnight Pastry Shop Called Hwawoldang by Lee Onhwa https://bookshop.org/a/111301/9780063468023 The Body Keeps the Score: Brain, Mind, and Body in the Healing of Trauma by Bessel Van der Kolk https://bookshop.org/a/111301/9780143127741 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? LABOUR by Paris Paloma  Green Goddess Beans  Ingredients: 1 tsp olive oil  3 garlic cloves finely chopped or mashed to a paste 2 cans of cannellini beans (14 oz cans) drained & rinsed 1 bunch kale (12 oz bunch) leaves stripped & finely shredded 2 cups vegetable stock  2 sprigs of fresh thyme or 1/2 tsp dried thyme 1 sprig of rosemary or 1/2 tsp dried rosemary 1⁄2 tsp chilli flakes or to taste 1 lemon zest & juice salt & pepper, to taste 1⁄2 cup parmesan cheese 3⁄4 cup Greek yogurt (or dairy-free alternative)  Sourdough or ciabatta  Instructions: Heat oil in a pan over medium-heat and sauté garlic. Add beans and kale and cook for 1-2 minutes to remove any liquid. Transfer half of the bean mixture and half of the stock to a blender and process until smooth. Stir thyme, rosemary, chili flakes and remaining stock through the skillet of beans. Return blended beans back to the skillet, add lemon zest and season with salt and pepper. Stir in most of the cheese and simmer on low heat for 10-15 minutes Remove from heat, mix in lemon juice and adjust seasoning.  Swirl yogurt through so it is half mixed in. Top with remaining cheese, and serve with toasted bread. Green Smoothie Ingredients: 1 cup packed baby spinach½ cup unsweetened plain almond milk½ small very ripe banana¼ cup frozen mango chunks¼ cup frozen pineapple chunks½ tablespoon chia seedsInstructions: Combine 2 cups spinach, 1 cup almond milk, 1 banana, ½ cup frozen mango, ½ cup frozen pineapple and 1 tablespoon chia seeds in a blender; process until smooth, about 1 minute. Pour into a large glass and serve immediately. Support the show

    44 min

  4. May 22

    Restoring Calm ￨ Body Wisdom

    When asked how you’re doing, do you thoughtlessly respond, “I’m good!”? Are you being truthful? Are you really okay? Sometimes we fail to see the ways that we’re struggling, even though the body is constantly communicating with us. Feelings of anxiety, depression, fear, and anger manifest in all sorts of creative ways through our physical selves. If we really want to live healthy and abundant lives, we must heed the body’s signals. As we listen to the singsong of the birds, consider what your body might be trying to tell you in this season of life.   What am I reading? Yesteryear by Caro Claire Burke https://bookshop.org/a/111301/9780593804216 The Cortisol Reset Plan: The Complete Guide to Balancing Your Hormones, Reversing Weight Gain, and Restoring Nervous System Health by Marina Wright https://bookshop.org/a/111301/9780063436275 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Dani California by Red Hot Chili Peppers  What’s for dinner? Thai Edamame Cabbage Salad Ingredients: 1 cup quinoa well rinsed and drainedMarinated tofu, diced 1 1/2 cups water1/2 teaspoon salt1 carrot peeled and shredded1 cucumber chopped1 cup frozen edamame thawed6 green onions chopped2 cups shredded red cabbage1 tablespoon soy sauce1/4 cup lime juice2 tablespoons sugar1 tablespoon vegetable oil1 tablespoon freshly grated ginger1 tablespoon sesame oilpinch of red pepper flakes1/2 cup peanuts chopped1/4 cup freshly chopped cilantro2 tablespoons chopped basilInstructions: Add quinoa, water, and salt to the pressure cooking pot. Select high pressure and 1 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then use a Quick Pressure Release. Remove the quinoa from the pot and let cool.Add the cooled quinoa, marinated tofu, and vegetables to a large bowl.In a small bowl, whisk together the soy sauce, lime juice, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more sugar or red pepper flakes to taste.Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. Enjoy!Chocolate Covered Grapes Ingredients: 50 to 60 grapes 1 cup dark chocolate chips  3 tablespoons coconut oil Instructions: Wash and dry grapes. Place in a freezer-safe bag or container and freeze overnight.Mix the chocolate and coconut oil in a microwave-safe container and melt at 70 percent power for 45 seconds. Stir well and continue to microwave, if needed, at 15 second intervals until fully melted and smooth.Line a baking tray with wax paper. Take the grapes from the freezer. Toss one grape at a time into the chocolate. Remove with a fork, letting the chocolate drain, and place on the baking tray. Repeat with the rest of the grapes. The chocolate hardens quickly.Support the show

    44 min

  5. May 15

    Autumn Queen ￨ Enchantress Archetype

    Maiden, Mother, and Crone… these are the stages of womanhood we’ve come to know and embody. They represent the spring, summer, and winter, but what about autumn? How have we left this most beautiful season out of the conversation? Enter the Enchantress, also known as the Autumn Queen! This archetype represents women in their mid-forties through their mid-sixties. This is an incredibly rich and fruitful phase of life that should not be overlooked. As we wander through the spring woodland, invite the Enchantress out to play!   What am I reading? She Made Herself a Monster by Anna Kovatcheva https://bookshop.org/a/111301/9780063436374 Eat to Thrive During Menopause: Managing Your Symptoms with Nourishing Foods by Jenn Salub Huber https://bookshop.org/a/111301/9781523528257 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Wild Wild West by the Escape Club  What’s for dinner?  Avocado Tofu Chickpea Salad Ingredients: Marinated Tofu 1 teaspoon white miso paste2 tbsp extra virgin olive oil1 clove garlic mincedJuice of 1 lemon1 tbsp apple cider vinegar1 tbsp nutritional yeast1 tsp dry basil1/2 tsp dry oregano1/2 tsp salt or more to taste1 block extra firm or super firm tofu (if extra firm, press and drain)Salad 1, 15oz can of chickpeas, rinsed and drainedGreens of choice 1 cup cucumbers 1 cup cherry tomatoes, halved1/4 red onion, finely diced1 avocado diced Fresh herbs of your choice Instructions: In a jar, add in 2 tablespoons water and miso paste. Add oil, garlic, lemon juice, vinegar, nutritional yeast, herbs, and salt and mix to combine.Take your pressed tofu and cut it into 1/2 inch cubes. Cover with marinade, marinate for an hour. In a large mixing bowl, add your chickpeas, greens, diced cucumber, tomatoes, red onion and fresh herbs. Sprinkle with a pinch of salt and toss to combine.Add the avocado, tofu and marinade to the bowl and toss everything to combine and adjust salt and pepper to taste. Enjoy! Peanut Butter Greek Yogurt Cups Ingredients: 2 cups plain Greek yogurt, preferably full fat4 tbsp peanut butter4 tsp honey1/2 cup semi-sweet chocolate chips1 tbsp coconut oil (measured before meltedhttps://www.daisybeet.com/easy-chocolate-peanut-butter-greek-yogurt-dessert-cups/ Articles https://www.medicinewomanmedicineways.co.uk/articles/the-enchantress/ https://atlasofsoul.com/blogs/masculine-archetypes/king https://enchantedlivingmagazine.com/the-autumn-queen/ Support the show

    46 min

  6. May 8

    May Full Moons ￨ Expand & Refine

    Springtime energy can entice us to take on new projects and quickly fill our social calendars. We can easily get swept away with the fullness of the season and forget to focus our energy with intention. This May our growth is supported by two full moons. The Flower Moon, which occurred on 5/1, guides us toward expansion. The Blue Moon, happening on 5/31, calls us to refine our vision and decide what we want to carry into the next cycle. Rather than trying to do it all this spring, consider pouring your energy toward one thing that’s calling for your attention. With a little focus, you may grow something truly beautiful this season!  What am I reading? An Unlikely Coven by AM Kvita https://bookshop.org/a/111301/9780316586634 The Selfish Year by Valerie Jones  https://bookshop.org/a/111301/9781394342716 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Don’t Do Me Like That by Tom Petty & The Heartbreakers  What’s for dinner? Mayak Eggs w/ Rice & Pickled Veggies  Ingredients: 6 large eggs at room temperature1 tbsp each salt and white vinegar for boiling the eggsgreen onions, seaweed flakes, and/or sesame oil for garnish, optionalMarinade: 1/2 cup soy sauce 1/2 cup water1/4 cup honey1/4 medium onion diced1 green onion diced3 cloves garlic minced2 chili pepper diced1 tbsp toasted sesame seedsInstructions: In a bowl, add the marinade ingredients and mix to combine.Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes. Prepare a large bowl of ice water.When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes. Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.To serve, place the egg over a bed of rice with a drizzle of marinade, pickled veggies, and garnish of choice. Enjoy! Salted Caramel Cottage Cheese Ice Cream Ingredients:  1 16 oz container full fat cottage cheese¼ cup honey ½ teaspoon vanilla extract pinch sea salt6 dates if they are hard soften them in water for 5 minutesInstructions: Add cottage cheese, honey, vanilla and sea salt to a food processor or blender. Blend until smooth. Add dates and blend again. You want the dates to be broken up but not fully blended.Add ice cream to a bowl or loaf pan and freeze for 3-4 hours until ice cream is set.Serve and enjoy. https://www.skool.com/hagwitch-herbals-3611/may-two-full-moons Support the show

    45 min

  7. May 1

    Walk Tall ￨ Divine Presence

    The way we walk through the world matters. Far too often, we move through our days feeling unworthy of taking up space. We feel the need to apologize for our presence rather than stepping into the brilliance that our souls yearn to express. So how to we connect with something deeper? We must choose to tap into our divine presence; the force that knows the true value of our souls. When we walk in this light, we lead with power and presence beyond measure. As we listen to the raindrops fall, reflect on the ways that you move through life. Are you ready to walk tall? No apologies.  What am I reading? The Astral Library by Kate Quinn https://bookshop.org/a/111301/9780063244788 Cheese Magic by Erika Kubick, illustrated by Devon Forst https://bookshop.org/a/111301/9780762489633 https://bookshop.org/shop/witchywomanwalking What is playing on repeat? Supersonic by Oasis What is for dinner? Savory Oats Bowl Ingredients:  Oats Cheddar cheese Nutritional yeast Olive oil   Fried eggs Sweet potatoes Brussels sprouts or spinach  Avocado Pickled onions Fresh dill Crunchy chili oil  Salt & pepper  Instructions: Preheat oven to 400 degrees F. Dice sweet potatoes and Brussels sprouts, drizzle with olive oil, salt and pepper, spread onto a parchment lined cookie sheet. Bake until fork tender and slightly browned. Make oats according to package, stir in nutritional yeast, cheddar cheese, and salt and pepper. Fry eggs, set aside. Build bowls with oatmeal base, roasted veggies and fried eggs on top. Add avocado, pickled onions, fresh dill, and chili oil. Enjoy!  Chunky Date Bark Ingredients: 12 medjool dates, pitted 1/4 cup mixed nuts, roughly chopped (almonds, peanuts and pistachios) 2–3 tbsp nut butter of choice 1/2 cup dark chocolate (70%+), melted 1 tsp extra virgin olive oil or coconut oil 1 tbsp freeze dried raspberries Instructions: Line a cookie sheet with baking paper. Slice each date to open and press flat onto the tray, arranging them close together in a row. Place another sheet of baking paper over the top and use a rolling pin or glass to squash the dates until flat. Spread the nut butter evenly over the dates, then sprinkle the chopped mixed nuts on top. Stir in the extra virgin olive oil or coconut oil into your melted dark chocolate. Mix until smooth. Drizzle the chocolate mixture over the top of your nut and date bark, and chill in the fridge or freezer until set. Add your optional toppings, and cut into squares to serve. Enjoy!Support the show

    43 min

  8. Apr 24

    Inherited Shame ￨ Letting Go

    We all have lessons to learn in this life, but some of them we have to learn over and over  again. The hardest learned lessons are often the ones coated in shame. There are many reasons why a person might feel shame, but sometimes the feelings go deeper than our own lived experience. When we connect with formative moments from our past, we may find that our deep-seated shame was actually inherited from someone else. True healing becomes possible when we shed light on these shadows. As we stroll through the spring forest, consider putting down the embarrassments that were never yours to bear.  What am I reading? The Unwritten Rules of Magic by Harper Ross https://bookshop.org/a/111301/9781250394552 The Enneagram Guide to Waking Up: Find Your Path, Face Your Shadow, Discover Your True Self by Beatrice Chestnut, PhD and Urania Paes  https://bookshop.org/a/111301/9781642970319 https://bookshop.org/shop/witchywomanwalking What’s playing on repeat? Florescent Adolescent by the Arctic Monkeys  What’s for dinner?  Vegetarian Egg Roll in a Bowl Ingredients: 10 oz extra firm tofu1/2 cup coconut aminos 1/2 tsp chili garlic paste or sriracha  1/2 tsp agave or maple syrup1/4 tsp black pepper2/3 cups carrots, grated  1/2 medium white onion, thinly sliced1 tbsp ginger, freshly grated4 garlic cloves, minced2 cups green cabbage, thinly sliced1 cup red cabbage, thinly sliced Instructions: In a large skillet heat oil on medium-high. Add tofu and cook till golden brown about 3-4 minutes per side. In a small bowl whisk together coconut aminos (can sub soy sauce or tamari), sweetener, black pepper and sriracha or chili oil. Pour sauce over tofu then add onion and sauté for 1 minute. Add ginger and garlic; sauté till fragrant. Add cabbage and carrots sauté about 5 minutes.Serve over rice or rice noodles.  Moon Milk Tea Ingredients:  1/2 cup water1 cup milk (dairy or your favorite plant-based milk)1 tsp butterfly pea tea (or one teabag)1/2 cinnamon stick (or 1/2 teaspoon of ground cinnamon)1 tsp chamomile tea (or one teabag)1 tsp honey (or to taste)Instructions: In a small pot, heat the water and add the butterfly pea tea, cinnamon, and chamomile. Let it simmer on low heat for about 3 minutes. Add the milk and keep on low heat until it’s hot but not boiling. Use a sieve to strain out the leaves from the tea. Add a pinch of cinnamon on top. Enjoy! How to connect: witchywomanwalking@gmail.com Support the show

    52 min
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4.9
out of 5
72 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
    143
  • Rating
    Explicit
  • Copyright
    © 2026 Witchy Woman Walking
  • Show Website
    Witchy Woman Walking

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