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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
Mundane Moments ￨ Find the Magic
Use Left/Right to seek, Home/End to jump to start or end. Hold shift to jump forward or backward.
Some seasons of life feel more mundane than others. The overwhelming responsibility of finances, doctor appointments, broken cars, and leaky roofs can take over in an instant. It’s easy to get bogged down by the trappings of adulthood, leaving you thinking, “Where did the magic go?” But the truth is, there is magic to be found even in the most mundane of moments. Sometimes we need to readjust our lens to find it, but it’s often there waiting for us to notice. As we sit in the morning sun, consider where the magic might be hiding in the ordinary moments of your life.
Support the Show & Stay Connected
📪 witchywomanwalking@gmail.com
What am I reading?
Library of Flowers by L.C. Chu
https://bookshop.org/a/111301/9781464265556
Cooking Fast and Slow by Natalia Rudin
https://bookshop.org/a/111301/9780593836606
What’s playing on repeat?
Rebel Yell by Billy Idol
What’s for dinner?
Blistered Tomatoes and Chickpeas on Creamy Polenta
Ingredients:
1 pint cherry tomatoes
1 can chickpeas
4 garlic cloves
2 tbsp olive oil
2 cups vegetable stock
3/4 cup plus 3 tbsp polenta
Big nob of butter (or vegan alternative)
3 tbsp nutritional yeast or freshly grated Parmesan cheese
Handful of fresh basil leaves
Salt and black pepper
Instructions:
Preheat oven to 375 degrees F.
Spread tomatoes and chickpeas and garlic cloves on parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 15-20 minutes until tomatoes are bursting.
In a pan, bring stock to a boil, turn the heat down to low, and pour the polenta in slowly, stirring continuously. Cook for 20-25 minutes, until soft and thick, adding liquid if needed. Once cooked, remove from heat, stir in butter and nutritional yeast or Parmesan and season to taste.
Spoon polenta into bowls, top with roasted tomatoes, chickpeas and garlic. Top with basil leaves and more nutritional yeast or Parmesan. Enjoy!
Chai-Spiced Chocolate and Pecan Blondies
Ingredients:
3/4 cup butter or vegan alternative
2/3 cup packed brown sugar
1/4 cup plus 1 tbsp granulated sugar
3 tbsp milk of choice
1 tsp vanilla bean paste
1.5 cups all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/3 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp ground cardamom
Pinch of salt
3/4 cup dark chocolate chips or chunks
3/4 cup roughly chopped pecans
Instructions:
Preheat oven to 375 degrees F. Line 9 in square baking pan with parchment paper.
Melt butter in saucepan, then put into bowl with sugars and whisk until sugar has mostly melted. Pour in milk and vanilla and beat until combined.
Add flour, baking salt, spices and salt and fold until all combined, add chocolate chunks and pecans, mix.
Transfer mixture to lined pan, smooth top with spatula. Bake 20-22 minutes, until golden. Let cool for 20 minutes on a wire rack before cutting. Enjoy!