Feminine Rising ￨ Sacred Masculine

We’re living in a moment where light is being shined onto the darkest of places. Atrocities that once remained hidden in shadow, are finally being exposed. Patriarchal systems are still ever-present, but something else is trying to emerge… the feminine is rising! As the sacred feminine steps forward, the sacred masculine must bravely step beside her. Both energies are needed to shift the poisonous repeated cycle of oppression and violence. As we process the fury of the past week, let’s also make space for the sacred, this is the energy needed to create a better world for all. 

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What am I reading?

The Haunting of Hecate Cavendish by Paula Brackston 

https://bookshop.org/a/111301/9781250865632

Spells for the Apocalypse by Carmen Spagnola

https://bookshop.org/a/111301/9781682689516

What’s playing on repeat?

Wings by ILUKA

What’s for dinner?

Farro Sausage & Baby Broccolini 

Ingredients:

8 ounces farro

1 package sausage of choice

Bunch of baby broccolini

1 zucchini

Garlic (as much as you like)

Sun-dried tomatoes in olive oil

Juice of one lemon

Fresh Parmesan cheese

Salt & pepper

Instructions: Boil farro according to instructions, drain and set aside. In a large pan, sauté garlic, sun-dried tomatoes in olive oil, and sausage. When sausage starts to brown, add chopped broccolini and zucchini, sauté until vegetables reach desired tenderness. Add cooked farro to vegetables, add juice of one lemon, mix thoroughly. Top with Parmesan cheese, allow cheese to melt, then serve. Enjoy!

Pumpkin  (or Roasted Honeynut Squash) Crumb Cake 

Ingredients:

Crumb Topping 

• ½ (packed) cup brown sugar
• ½ cup all-purpose flour
• 1 teaspoon pumpkin spice blend
• Pinch of salt 
• ¼ cup unsalted butter, cold and cut into cubes

Cake:

• 1 (packed) cup brown sugar
• 2 large eggs
• 1 cup canned pumpkin purée or roasted honeynut squash
• ¼ cup unsalted butter, melted
• ¼ cup neutral oil
• 1 tablespoon pumpkin spice blend
• ½ teaspoon fine sea salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ cups all-purpose flour

Instructions:

Preheat oven to 350 degrees F. Spray an 8-inch square or 9-inch round baking pan with cooking spray and line with parchment paper.

In a small bowl, combine the sugar, flour, pumpkin spice and salt for the crumb topping. Add the butter, then pinch the butter into the flour mixture with your fingertips until the mixture forms pea-size crumbs.

In a large bowl, whisk the sugar and eggs, about 1 minute. Add the pumpkin or honeynut squash purée, melted butter, oil, pumpkin spice and salt; whisk until combined and smooth. Whisk in the baking powder and baking soda, then whisk in the flour.

Transfer the batter to the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake the cake until golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set the cake in the pan on a rack to cool. After about 15 minutes remove the cake from the pan and set it on the rack to cool almost completely. Enjoy!

Articles:

https://www.elephantjournal.com/2019/10/traits-of-the-sacred-masculine-miguel-dean/

https://science.howstuffworks.com/life/evolution/society-run-by-women.htm

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