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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
Lammas Reflections ￨ Lughnasadh Energy
The first harvest festival is upon us! Lammas, also known as Lughnasadh, is a time when the high energy of summer begins to slow. It’s a moment to pause and asks ourselves, what have I grown? What do I wish to carry forward? And what will I choose to leave behind? Whether you’re harvesting a literal or metaphorical garden, Lammas offers us the opportunity to intentionally prepare for the season to come. As we walk through the forest, consider the fruits of your recent labor and offer gratitude for the bounty in your life.
What am I reading?
The Secret of the Three Fates by Jess Armstrong
https://bookshop.org/a/111301/9781250909886
The Witch’s Home by Patti Wigington
https://bookshop.org/a/111301/9780738778358
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
Rump Shaker by Wreckx-N-Effect
What’s for dinner?
Grilled Summer Veggies w/ Spicy Yogurt Dressing
Ingredients;
Olive oil
Summer Squash
Onions
Cherry tomatoes
Peppers
Garlic cloves (whole)
Rice (white or brown)
Plain Greek yogurt or sour cream
Hot sauce
Salt and pepper
Instructions:
Cook rice according to instructions. Wash and chop squash, onions, and peppers, add to a big bowl. Add peeled garlic cloves and cherry tomatoes. Drizzle with olive oil, season with salt and pepper. Grill until slightly charred. Mix 1 cup yogurt or sour cream with a few hits of hot sauce. Mix thoroughly. Top rice with grilled veggies and spicy yogurt. Enjoy!
Zucchini Bread
Ingredients:
- ⅓ cup melted coconut oil or extra-virgin olive oil or canola oil
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon + more to swirl on top
- 2 teaspoons vanilla extract
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter)
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
Instructions:
- Preheat oven to 325 degrees Fahrenheit. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
- In a large mixing bowl, combine the melted coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
- Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined.
- Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Slice and enjoy!
Lughnasadh or Lammas￨Harvest Celebration
https://www.buzzsprout.com/2251895/episodes/15554103