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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
Winter Solstice ￨ Yule Traditions
The Winter Solstice is almost here! What better time to sit in front of the old yule log, surrounded by fragrant evergreens and mistletoe?! The Christmas season can sometimes feel overwhelming with so much commercialism and fanfare, but the solstice reminds us to slow down, reconnect with nature, and gather with loved ones around a simple, cozy fire. Take some time this season to remember what this sacred time of year has to teach us... even when the cold and dark feels endless, the light will return... trust in that. Happy Solstice!
What I’m Reading?
https://bookshop.org/shop/witchywomanwalking
The Last Heir to Blackwood Library by Hester Fox
The Garden Maker’s Book of Wonder by Allison Vallin Kostovick
What I’m playing on repeat?
Christmas in Hollis by Run D.M.C- The Very Special Christmas Album
What’s for dinner?
Veggie Shepard’s Pie
Ingredients:
Topping:
- 3 pounds yukon gold potatoes, partially peeled (thoroughly washed) or sweet potatoes
- 3-4 Tbsp vegan butter
- Sea salt and black pepper (to taste)
Filling:
- 1 Tbsp olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 Tbsp tomato paste (optional)
- 1 healthy pinch each sea salt and black pepper
- 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
- 4 cups vegetable stock
- 2 tsp fresh thyme
- 1 10-ounce bag frozen mixed veggies
- Cheese for top (optional)
Preheat oven to 425 degrees. Boil potatoes, mash with butter, salt and pepper. Sauté veggies in sauce pan, add lentils and stock, cook until lentils are soft, about 40 minutes. Spread lentils in 9x13 baking dish. Cover top with mashed potatoes. Sprinkle with cheese (optional), bake 20 minutes.
Wassail Recipe
Ingredients:
- 4 apples cut in half and cored
- 1 orange
- 1 TBSP whole cloves
- 2 quarts apple cider
- juice 1 lemon
- 2 cinnamon sticks
- ½ cup honey
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 star anise
- 6 allspice berries
Instructions:
- Preheat oven to 350.
- Slice the apples in half and scoop out the core. Fill the hole with sugar and place in a 9x13 baking pan.
- Poke the whole cloves into the orange and place into the baking dish with the apples.
- Place 1" of water in the bottom of hte pan and place the pan into the oven to roast for 40 minutes.
- While the fruit is roasting, pour the apple cider into a large stock pot.
- Add remaining spices, lemon juice, and the honey to the cider.
- Allow to barely simmer while the fruit finishes roasting (When the fruit is done roasting, add it to the pot as well).
- Keep heating on low heat to keep warm while you enjoy!
Resources
https://www.fountaindale.org/what-is-yule/