Do you ever find yourself fighting against the moment? Sometimes the season we’re in is not the one we would choose for ourselves. This can be especially difficult during the holidays, a time when we just want things to feel easy and merry. It’s tempting to create an illusion, rather than looking at the moment for what it truly is. But what if laying bare the truth will actually set us free? Instead of wasting energy on conjuring a false reality this holiday, perhaps we can simply let it be… however that might look. As we walk through the rainy woods, consider the illusions in your life this season. What can you release to make space for a truer, more meaningful holiday this year?
What am I reading?
Sleigh Spells by Bella Falls
https://bookshop.org/a/111301/9798561945052
Don’t Believe Everything You Think: Why Your Thinking Is The Beginning & End Of Suffering by Joseph Nguyen
https://bookshop.org/a/111301/9798893310153
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
Let it Be by the Beatles
What’s for dinner?
Sheet Pan Gnocchi
Ingredients:
- 1 pound potato gnocchi
- 1 bunch broccolini
- 1 pint cherry tomatoes
- ½ small red onion, thinly sliced
- 2 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon fresh thyme
- ½ teaspoon za’atar
- ¼ teaspoon red pepper flakes
- Freshly ground black pepper
- 6 ounces feta cheese
- Fresh parsley
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
- Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.
https://www.loveandlemons.com/wprm_print/sheet-pan-gnocchi
Healthy Peppermint Hot Cocoa
Ingredients:
- 2 cups cashew milk
- 2 tablespoons cocoa powder
- 2 Medjool dates
- 2 drops of peppermint extract
- One tablespoon dark chocolate
- Coconut cream
- 1 cup coconut milk
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon vanilla
- One pinch of salt
Instructions:
- In a small pan, heat cashew milk and cocoa powder on low heat. Add Medjool dates cut in 2, then stir regularly. Turn off the stove, then add dark chocolate and peppermint extract and stir until smooth consistency.
- Pour in a blender, then mix for 1 minute until totally smooth.
- Beat coconut milk with vanilla and a pinch of salt. When it starts to foam, add coconut sugar and keep beating until it takes a firmer texture.
- Pour peppermint hot chocolate into 2 cups and serve with one dollop of coconut cream. Enjoy!
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