May Full Moons ￨ Expand & Refine

Springtime energy can entice us to take on new projects and quickly fill our social calendars. We can easily get swept away with the fullness of the season and forget to focus our energy with intention. This May our growth is supported by two full moons. The Flower Moon, which occurred on 5/1, guides us toward expansion. The Blue Moon, happening on 5/31, calls us to refine our vision and decide what we want to carry into the next cycle. Rather than trying to do it all this spring, consider pouring your energy toward one thing that’s calling for your attention. With a little focus, you may grow something truly beautiful this season! 

What am I reading?

An Unlikely Coven by AM Kvita

https://bookshop.org/a/111301/9780316586634

The Selfish Year by Valerie Jones 

https://bookshop.org/a/111301/9781394342716

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Don’t Do Me Like That by Tom Petty & The Heartbreakers 

What’s for dinner?

Mayak Eggs w/ Rice & Pickled Veggies 

Ingredients:

• 6 large eggs at room temperature
• 1 tbsp each salt and white vinegar for boiling the eggs
• green onions, seaweed flakes, and/or sesame oil for garnish, optional

Marinade:

• 1/2 cup soy sauce 
• 1/2 cup water
• 1/4 cup honey
• 1/4 medium onion diced
• 1 green onion diced
• 3 cloves garlic minced
• 2 chili pepper diced
• 1 tbsp toasted sesame seeds

Instructions:

• In a bowl, add the marinade ingredients and mix to combine.
• Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes. Prepare a large bowl of ice water.
• When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes. 
• Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.
• To serve, place the egg over a bed of rice with a drizzle of marinade, pickled veggies, and garnish of choice. Enjoy!
  
  

Salted Caramel Cottage Cheese Ice Cream

Ingredients: 

• 1 16 oz container full fat cottage cheese
• ¼ cup honey 
• ½ teaspoon vanilla extract 
• pinch sea salt
• 6 dates if they are hard soften them in water for 5 minutes

Instructions:

• Add cottage cheese, honey, vanilla and sea salt to a food processor or blender. Blend until smooth. Add dates and blend again. You want the dates to be broken up but not fully blended.
• Add ice cream to a bowl or loaf pan and freeze for 3-4 hours until ice cream is set.
• Serve and enjoy.

https://www.skool.com/hagwitch-herbals-3611/may-two-full-moons