Beltane has arrived! May Day marks the sacred midpoint between the spring equinox and the summer solstice. It’s a time to celebrate fertility, life, sexuality, and nature’s renewal. It’s also a time to honor one’s body and to connect with the physical pleasures of life. But for many of us, it can also be a time of self-consciousness regarding our physical form. This scrutiny can keep us from experiences that offer deep joy and pleasure. Body neutrality offers us a path forward, even when our body fails to meet all of our expectations. When we find acceptance with our bodies, we open ourselves up to a deeply fulfilling, embodied life. As we stroll through the woods on this idyllic spring day, consider embodiment practices worth exploring in your own magical life!
What am I reading?
The Live Elixir of Augusta Stern by Lynda Cohen Loigman
https://bookshop.org/a/111301/9781250278104
Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmann
https://bookshop.org/a/111301/9780063353336
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
In the Mirror by The Interrupters
What’s for dinner?
Roasted Brussels Sprout, Beet, and Salmon Salad
Ingredients:
- 3 large beets
- Extra virgin olive oil
- 24 ounces fresh Brussels sprouts
- 2 salmon filets
- 1 1/2 cups cooked quinoa
- ⅓ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon maple syrup
- 2-3 ounces goat cheese
- Salt and pepper
Instructions:
- Preheat the oven to 400°F.
- Peel and dice beets. Line cookie sheet with parchment paper, drizzle beets with olive oil, season with salt and pepper. Spread onto cookie sheet.
- Wash and slice Brussels sprouts. Line cookie sheet with parchment paper, drizzle sprouts with olive oil, season with salt and proper. Spread onto cookie sheet.
- Bake salmon in oven or instant pot (skin side down). Brush with olive oil and salt and pepper.
- In a large bowl, add the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add roasted sprouts, beets, and cooked quinoa to bowl. Gently break apart salmon with a fork, add to bowl. Top with goat cheese. Mix thoroughly until coated with dressing.
Lemon Blueberry Bread
Ingredients
- 1 ¾ whole wheat flour + 1 teaspoon to coat the berries
- 1/2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup maple syrup
- ⅓ cup coconut oil melted
- 2 eggs at room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 F. Grease and flour a loaf pan and set aside.
- In a medium bowl combine the dry ingredients together.
- In a large bowl combine the wet ingredients.
- Gently fold in the dry ingredients to the wet ingredients.
- In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
- Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.
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