As the energy of Samhain builds, nature provides a beautiful illustration of transformation in action. What begins with a riotous display of color, quickly turns into a demonstration of letting go. Life and growth and death and decay live side by side. We are born for change, yet we resist the transformation. What old stories are you playing on repeat? What messages do you believe that no longer serve you and your expansion? Samhain is a time to bravely look at these stories and transform them into something new. It is possible to rewire beliefs, but we much choose to make this part of our practice again and again. As the rain pitter patters overhead, consider the internal story that you need to rewrite this season.
What am I reading?
The Women of Wild Hill by Kirsten Miller
https://bookshop.org/a/111301/9780063282858
The Moon Apothecary: Rituals and Recipes for the Lunar Phases by Lorriane Anderson
https://bookshop.org/a/111301/9781925946802
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
High Priestess by Qveen Herby
What’s for dinner?
Autumn Grain Bowls
- 2 cups cooked wild rice (see Recipe Notes)
- 2 cups cooked quinoa (see Recipe Notes)
- 1-2 cups shredded Rotisserie chicken
- 1 large sweet potato, diced into ½-inch cubes
- 1 tablespoon olive o2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 bunch kale, destemmed and finely chopped
- 1 large apple, diced into ½-inch cubes
- 1 small red onion, finely diced
- ½ cup chopped walnuts or pecans
- ½ cup shredded smoked gouda or sharp white cheddar
for the Cinnamon Maple Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup good aged balsamic vinegar
- 1 ½ tablespoons pure maple syrup
- 1 clove garlic
- heaping ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- heaping ½ teaspoon finely chopped fresh rosemary
- heaping ½ teaspoon finely chopped fresh thyme
https://playswellwithbutter.com/autumn-grain-bowls/print/12654/
Cookie Butter Chai Tea Latte
Ingredients:
- 2 chai tea bags
- 1 cup boiling water
- ice for serving
- Milk of choice
Brown Sugar Syrup:
- 4 tbsp lightly packed brown sugar
- 1/2 tsp ground cinnamon
- 6 tbsp water
- 1 tsp vanilla extract
Instructions:
- In a mason jar or mug, add the tea bags and water and let steep about 10 minutes.
- In a small frying pan or pot on the stove, add the syrup ingredients and heat on medium-high, whisking to combine. Once it starts simmering, lower the heat to medium-low and simmer about 3-5 minutes, stirring frequently, until sugar has completely dissolved and syrup has thickened just slightly. Remove from the heat and set aside.
- To the hot tea, add 2 tbsp of brown sugar syrup and stir until combined.
- Fill your serving glasses 3/4 full with ice. Divide the chai tea mixture between the glasses, then top with milk. Enjoy!
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