Shop Like a Witch￨Sustainable Consumerism

The holiday shopping season is upon us and many of us already feel the familiar urge to start showering our loved ones with gifts. Buying presents is a good thing, right? Well, the hard truth is that most of us have been consuming far more than our fair share throughout our lives. It’s time to acknowledge that this is not sustainable. So where does that leave us?  How can we honor our beloved Earth while also getting that special something for our loved ones? In this episode, we’ll explore alternatives to the rampant consumerism of our time. Let’s all commit to creating an abundant, magical holiday that doesn’t create a greater burden for our planet. Walk with me through the woods and start planning for some high-vibration gift giving!

What am I reading?

The Story Collector by Evie Woods
The Gut Stuff by Lisa and Alana Macfarlane

What am I playing on repeat?

High Anxiety by the Suicide Machines 

What’s for dinner?

Roasted Cabbage & Potatoes

Ingredients:

Olive oil
Head green cabbage
Bag frozen diced potatoes
Chicken or vegan sausage
Salt & pepper
Couscous

Tahini Dressing

1/2 cup tahini
1/3 cup warm water
Juice of one lemon
2 tablespoons maple syrup
1 teaspoon miso paste 

Instructions:

Preheat oven to 425 degrees. Wash and roughly chop whole head of cabbage. Chop onion and dice sausage. Spread frozen potatoes, diced cabbage, onions, and sausage on lined cookie sheet/sheets. Drizzle with olive oil, salt and pepper. Bake until veggies and sausage or lightly browned. Serve over couscous, drizzle with tahini dressing. Enjoy!

Honey Tahini Cookies

Ingredients:

• 3/4 cup tahini
• 3/4 cup honey
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions:

• Heat oven to 325°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
• Combine the tahini, honey, egg, and vanilla extract until well blended.
• Sift the flour, baking soda, baking powder and salt over the tahini mixture and stir until you get a thick dough.
• Scoop 1-1/2 tablespoon balls of dough and place on the baking sheets. Leave approximately 1-1/2 inches between the dough balls. 
• Use the back of a fork or your fingers to flatten the balls of dough then place them in the oven.
• Bake for 9 to 11 minutes until the edges look set. The center of the cookies should look slightly under-baked but they will continue to bake when you remove them from the oven.
• Let the cookies cool on the baking sheet. They will finish baking as the pan cools.