Riding the Retrograde￨Stormy Skies

As we journey through this mercury retrograde pay attention to the energy swirling around you. Are you keeping your temper in check? Are you remembering to reread those emails before hitting send? And have you left yourself extra time for travel delays? If this energy has you feeling out of sorts, don’t despair, use this time to reconnect with your magical practice. Find the rituals that ground you, slow down, and trust that there are gifts hidden amidst the turbulence. In the meantime, buckle up and enjoy the ride!

What am I reading?

https://bookshop.org/shop/witchywomanwalking

Ten Thousand Doors of January by Alix E. Harrow

Maktub by Paulo Coelho

What am I listening to on repeat?

Dancing in the Dark by Bruce Springsteen 

What’s for dinner?

Savory Mediterranean Oats

Ingredients:
1 medium yellow onion, chopped
1 sweet potato, about 1 pound, peeled and chopped into ½-inch cubes
Kosher salt and black pepper
1 cup quick-cooking steel-cut oats
4 eggs
1 avocado, optional, cut into small cubes
1 cup cherry tomatoes, halved
½ cup chopped fresh parsley
Feta cheese, crumbled
Za’atar
2 tablespoons olive oil

 Instructions:

• In a large non-stick skillet, heat about 2 tablespoons extra virgin olive oil. Add the sweet potatoes and onions. Season with kosher salt and black pepper. Cook over medium-high heat for 5 minutes, tossing occasionally. Cover and allow the potatoes to cook another 5 to 7 minutes or until tender.
• While the potatoes are cooking, prepare your quick-cooking steel cut oatmeal according to the package (mine took 2 cups of boiling water and about 5 minutes to cook), stirring occasionally. Season with kosher salt.
• Cook the eggs to your liking.
• Spoon some cooked oats in the bowl. Add in the sweet potatoes, cubed avocado, and cooked egg. Finish with a handful of tomatoes, parsley, feta, and a sprinkle of za’atar or seasoning of your choice.

Chocolate Zucchini Bread 

2 zucchini
1/2 cup cocoa
2 eggs
1 cup flour
1/2 cup tahini
1/2 cup maple syrup
3 dates 
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
1 cup dark chocolate chips

Instructions:

Preheat oven to 350 degrees. Line loaf pan with parchment paper. Blend zucchini, cocoa powder, and eggs in blender. Add flour, tahini, maple syrup, dates, vanilla, baking soda, and salt, blend thoroughly. Fold chocolate chips into batter, pour into loaf pan. Bake for 45 minutes to 1 hour. 

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