Remembering ￨ You Are The Magic

Have you ever considered that the spiritual journey might be less about “becoming” and more about “remembering”? At one time, we understood the connection to our ancestors. We felt a kinship with the sacred lands. We understood that we had a direct link to the Divine. Over generations, we have lost this inner wisdom, we’ve forgotten that the magic is within us. As we walk through the forest, reflect on the lineage you carry within and the powerful connection you hold deep in your bones. It’s time to unearth the truth, it’s time to remember!

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What am I reading?

The Book of Magic by Alice Hoffman 

https://bookshop.org/a/111301/9781982151492

The Crooked Path: An Introduction to Traditional Witchcraft by Kelden 

https://bookshop.org/a/111301/9780738762036

What’s playing on repeat?

Solsbury Hill by Peter Gabriel

What’s for dinner? 
Lebanese Tabbouleh

Ingredients:

• 1 cup fine bulgur 
• 2 bunches parsley
• 12 large mint leaves
• 1/2 English cucumber
• 5 scallions
• 3 medium tomatoes
• 2 lemons, juiced (about 6 tablespoons)
• 1/2 cup extra-virgin olive oil
• 1 pinch salt and pepper, plus more to taste

Instructions:

• Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)
• Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl. 
• Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.
• Drain any remaining water out of the bulgur and add it to the vegetables.
• Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.
• Serve with pita and hummus and/or falafel. Enjoy! 
  
  

https://food52.com/recipes/29842-my-mother-s-lebanese-tabbouleh

Rustic Blueberry Tart

Ingredients:

Filling:

• 5 cups fresh or frozen blueberries
• 2 tbsp lemon juice
• 1/2 cup organic sugar
• 1 tsp cinnamon
• 2 tbsp flour

Crust:

• 1 1/4 cups all-purpose flour
• 8 tbsp cold butter
• 3-5 tbsp cold water

Instructions:

Preheat oven to 375℉.

Add the flour and butter to the food processor. 

Make sure to cube or break down the butter a bit with a knife before placing it in the processor. 

Pour in 3 tbsp of water and turn the processor on. Process until the mixture just comes together. Add more water as needed.

Place the dough on either a floured surface to roll out or parchment paper. Roll the dough out into a large circle. Make sure it is larger than the tart pan before placing it in the pan. 

Place the dough in a waiting tart dish and press and trim any excess from the sides. Set aside.

For The Filling:

Add the blueberries to a large bowl. Sprinkle the sugar, flour, cinnamon, and lemon over the berries. 

Stir to coat the blueberries. 

Pour the mixture into the tart crust. 

Bake for approximately 35-40 minutes. Until crust is golden brown and the tart filling is bubbly.

Cool before serving. Enjoy! 

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