Welcome to Witchy Woman Walking! I'm thrilled to have you here for this introductory episode. This podcast is like a moving meditation; I'm bringing you with me on my walks as I connect with nature and spirit. For me, autumn (fall) is the best time to connect with our witchy selves. And since Mabon is upon us, this conversation will be full of inspiration surrounding the autumn equinox. Join me for a ramble through the woods, an oracle card pull, book recommendations, and a Mabon-inspired kitchen witch menu. Lace up your shoes and hop on a trail or simply grab a cup of tea and allow your mind to wander along with me. Enjoy!
What am I Reading?
https://bookshop.org/shop/witchywomanwalking
The London Séance Society by Sarah Penner
Hagitude by Sharon Blackie
The Kitchen Witch by Skye Alexander
What's for Dinner? *As an intuitive cook, my recipes are often open to interpretation. I may not give exact measurements or offer hard and fast rules. Let your kitchen-witchy spirit be your guide!
Mabon Vegetarian Pot Pie Filling *Make crusts from scratch or buy prepared crusts
1 tablespoon olive oil
2-3 cups root veggies (carrots, parsnips, sweet potatoes, red/white potatoes, turnips etc.)
1/2 white onion
Garlic (till your heart's content)
1/3 cup unsalted butter or Earth Balance
1/3 cup flour
1 2/3 cups veggie or chicken broth
1/3 cup coconut milk or dairy milk
1/2 cup frozen peas
Thyme and rosemary (till your heart's content)
Salt & pepper (till it tastes real good!)
Directions: (Preheat oven to 425 degrees. Prepare pie crusts, don't forget to grease the pie pan! Sauté veggies in olive oil until soft and onion is translucent. Mix broth and milk in a separate bowl, slowly whisk in flour. Add mixture to veggies slowly, stirring as you go. Add peas and herbs and S&P. Pour mixture into prepared pie crust, add top crust, cut slits into top, brush with milk. Bake for 30-40 minutes until golden brown.)
Autumn Equinox Baked Apple Crumble
Filling:
2-3 pounds apples (Honeycrisp is my fave)
Juice from 1 lemon
1/4-1/2 cup granulated sugar
1/2 teaspoon salt
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Crumble:
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons melted butter or Earth Balance
Directions: (Preheat oven to 375 degrees. Spray baking dish (I usually use a 9x12). Mix dry crumble toppings together, then add melted butter and combine. In another bowl mix peeled, cored, and sliced apples with other filling ingredients. Place filling mixture in prepared pan, spread crumble on top, bake for 35-45 minutes until golden brown and deliciously bubbly. Serve as-is or add ice cream or whipped cream, Yum!!!)