Embodied Beltane ￨ Body-Neutrality

Beltane has arrived! May Day marks the sacred midpoint between the spring equinox and the summer solstice. It’s a time to celebrate fertility, life, sexuality, and nature’s renewal. It’s also a time to honor one’s body and to connect with the physical pleasures of life. But for many of us, it can also be a time of self-consciousness regarding our physical form. This scrutiny can keep us from experiences that offer deep joy and pleasure. Body neutrality offers us a path forward, even when our body fails to meet all of our expectations. When we find acceptance with our bodies, we open ourselves up to a deeply fulfilling, embodied life. As we stroll through the woods on this idyllic spring day, consider embodiment practices worth exploring in your own magical life! 

What am I reading?

The Live Elixir of Augusta Stern by Lynda Cohen Loigman

https://bookshop.org/a/111301/9781250278104

Intention Obsession : A Practical and Fun Witchcraft Companion with Self-Care Rituals and DIY Projects, Embrace Your Inner Witch and Manifest Your Dreams by Erica Feldmann

https://bookshop.org/a/111301/9780063353336

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

In the Mirror by The Interrupters 

What’s for dinner? 

Roasted Brussels Sprout, Beet, and Salmon Salad 

Ingredients:

• 3 large beets
• Extra virgin olive oil
• 24 ounces fresh Brussels sprouts
• 2 salmon filets 
• 1 1/2 cups cooked quinoa
• ⅓ cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon grainy mustard
• 1 tablespoon maple syrup 
• 2-3 ounces goat cheese
• Salt and pepper 

Instructions: 

• Preheat the oven to 400°F. 
• Peel and dice beets. Line cookie sheet with parchment paper, drizzle beets with olive oil, season with salt and pepper. Spread onto cookie sheet. 
• Wash and slice Brussels sprouts. Line cookie sheet with parchment paper, drizzle sprouts with olive oil, season with salt and proper. Spread onto cookie sheet. 
• Bake salmon in oven or instant pot (skin side down). Brush with olive oil and salt and pepper. 
• In a large bowl, add the olive oil, vinegar, mustard, maple syrup, salt and pepper. Add roasted sprouts, beets, and cooked quinoa to bowl. Gently break apart salmon with a fork, add to bowl. Top with goat cheese. Mix thoroughly until coated with dressing.
  
  

Lemon Blueberry Bread

Ingredients

• 1 ¾ whole wheat flour + 1 teaspoon to coat the berries
• 1/2 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain Greek yogurt
• ½ cup maple syrup
• ⅓ cup coconut oil melted
• 2 eggs at room temperature
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

• Preheat oven to 350 F. Grease and flour a loaf pan and set aside.
• In a medium bowl combine the dry ingredients together.
• In a large bowl combine the wet ingredients.
• Gently fold in the dry ingredients to the wet ingredients.
• In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
• Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.