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Witchy Woman Walking
An immersive podcast experience for all the witchy people who prefer walking woodland trails to sitting behind a desk. These conversations are designed to infuse magic into the mundane, inspire a deepening of one's personal practice, and to remind us all that spirit is always there waiting to be rediscovered.
Witchy Woman Walking
Find Your Flow￨Genius Magic
Inside all of us lives a little bit of genius; a unique gift that allows us to enter a state of flow. When we engage this genius, time ceases to exist, anxiety melts away, and we feel fully connected to the magic within. For some people, this gift is obvious; it may come in the form of musical talent or mathematical expertise. Others, however, may find it harder to connect with their gifts, some may even believe that they don’t have a gift at all. The secret is to expand your definition of genius. When do you feel an absence of time? What activities make you feel energized? When do you feel at ease with the moment? This is your time to begin an exploration. As we join together on this freezing February morning, start to awaken the magic dwelling deep within; the world is ready for your genius!
What am I reading?
Eddie Winston is Looking for Love by Marianne Cronin
Enneagram in Real Life: Find Your Type, Understand Who You Are, and Take Steps Toward Growth by Stephanie Barron Hall
What’s playing on repeat?
Save it for Later by The Beat (aka English Beat/British Beat)
What’s for dinner?
Brussels Sprout Grain Bowls
Ingredients:
- Brussels sprout, halved
- 2 tablespoons extra-virgin olive oil
- 1 tsp. kosher salt, divided
- 3 cups peeled and cubed butternut squash (from 1 small squash)
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 cup dry quinoa
- 2 cups lower-sodium vegetable or chicken broth
- 2 to 3 handfuls of chopped kale, massaged w/ a drizzle of olive oil, maple syrup, salt and pepper
- Sliced avocado for topping
Honey-Dijon Dressing
- 1/4 cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 2 tsp. Dijon mustard
- 1/4 tsp. kosher salt
Instructions:
- Preheat oven to 425°F.
- Arrange Brussels sprouts on a baking sheet and toss with 1 tablespoon olive oil and salt. On a separate baking sheet, toss butternut squash with remaining olive oil, paprika, garlic powder, and salt. Place both baking sheets in the oven and roast for 25 minutes, stirring once halfway through, until fork tender.
- Meanwhile, combine quinoa and broth in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until quinoa is fluffy and liquid is absorbed, about 15 minutes.
- Prepare dressing by combining olive oil, vinegar, mustard, honey, and salt in a small bowl; stir with a whisk. Massage kale with a drizzle of olive oil, maple syrup, and salt and pepper.
- Assemble bowls by layering quinoa, kale, and roasted vegetables, drizzle with dressing. Top with sliced avocado.
Dark Chocolate Pomegranate Bites
Ingredients:
1/2 cup dark chocolate
1/2 cup pomegranate seeds
Instructions:
In a small saucepan, melt chocolate over medium-low heat. Or melt chocolate in microwave, stirring every 30 seconds until melted.
Spoon melted chocolate into small dollops onto lined baking sheet.
Sprinkle pomegranate seeds on top of chocolate.
Place in refrigerator to cool, at least 15 minutes.
To learn more about Amelia Hruby…