The birds are chirping, the sun is shining, and the snowdrops and crocuses are bursting through the soil; Ostara is upon us! The Spring Equinox is a time for renewal, hope, and abundance. We’re entering the light half of the year and it’s now time to plant the seeds we’ve been lovingly protecting during the cold, winter months. What growth are you looking to nurture in your life? What seeds are you finally ready to sow? As we stroll through the muddy thaw, ponder the abundance of Ostara and the many ways it can bring richness to your life.
What am I reading?
https://bookshop.org/shop/witchywomanwalking
The Witchy Homestead by Nikki Van de Car
Eve: How the Female Body Drove 200 Million Years of Human Evolution by Cat Bohannon
What’s playing on repeat?
Sheena is a Punk Rocker by The Ramones
What’s for dinner?
Mediterranean Quinoa Bowl
Ingredients
- 3 cups cooked quinoa, from 1 cup uncooked
- 1/2 cup cooked salmon or chicken (optional)
- 2 cucumbers, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 2 avocados, diced
- Pickled Red Onions
- Fresh mint and/or parsley leaves
- Garlic Yogurt Sauce (1 cup Greek yogurt, 1 tablespoon olive oil, one tablespoon lemon juice, diced garlic, 1/2 teaspoon salt)
Roasted Chickpeas
- 1½ cups cooked chickpeas, drained, rinsed, and patted dry
- Extra-virgin olive oil, for drizzling
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- Pinch of cayenne pepper
Instructions
- Cook the quinoa according to this recipe.
- Meanwhile, make the smoky chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
- Assemble bowls with the quinoa, chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, and fresh herbs. Drizzle with garlic yogurt sauce and serve.
Iced Butterfly Pea Flower Tea Latte
Ingredients:
- 1 tbsp dried butterfly pea flowers or 5-6 fresh butterfly pea flowers (or 1 butterfly pea tea bag) more for garnish
- 1 cup hot water
- 1/2 cup milk of choice
- 1-2 tsp honey, maple syrup, or sugar
- Ice cubes
- 1 tsp lemon juice optional, for color change effect
Instructions:
- Steep the dried butterfly pea flowers, fresh flowers, or tea bag for 5-7 minutes in boiled water. Strain the tea to remove the flowers or remove the tea bag, and allow the tea to cool to room temperature.
- Stir in honey or your preferred sweetener while the tea is still warm. Mix until fully dissolved.
- In a separate container, froth the milk using a milk frother or by shaking it vigorously in a tightly sealed jar or shaker. You can also use a blender to make the cold milk foamy.
- Fill a glass with ice cubes and pour the cooled butterfly pea tea over the ice.
- If desired, add a teaspoon of lemon juice to the latte. Watch as the vibrant blue tea transforms into a beautiful purple hue.
- You can garnish the drink with fresh or dried butterfly pea flowers for an extra touch of elegance. Enjoy your refreshing Iced Butterfly Pea Flower Tea Latte!
https://yerbamateculture.com/iced-butterfly-pea-flower-tea-latte/
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