Wild Autumn ￨ Equinox Energy

What a milestone! It’s been three years since the launch of Witchy Woman Walking! And what better way to celebrate than to talk about the wild energy of autumn?! The fall is known for its vibrant beauty, but there’s an even deeper magic to be found in the smell of the air, the feel of the wind, and the spicy tastes on your tongue. It’s an energy that inspires creativity and unleashes the wild wonder within. As we usher in the autumn equinox, consider the seasonal and elemental shifts that spark your unique brand of wildness. As an added bonus, enjoy a (mid-episode) rainy chat with a very special guest. Happy autumn equinox! 

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What am I reading?

Isabella Nagg and the Pot of Basil by Oliver Darkshire

https://bookshop.org/a/111301/9781324130796

Earth Power: Techniques of Natural Magic by Scott Cunningham 

https://bookshop.org/a/111301/9780875421216

What’s playing on repeat?

Breezeblocks by alt-J

What’s for dinner?

Autumn Potato Soup 

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, peeled and diced
• 2 cloves garlic, crushed
• 2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
• 1 pound zucchini, sliced
• 2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• Pinch cayenne pepper (or more to taste)
• 3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
• 1/3 cup creamy peanut butter, or more to taste
• Salt and pepper, to taste
• Chopped roasted peanuts or fresh thyme leaves for garnish(optional)

Instructions:

• Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
• Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
• Add diced tomatoes to the pot. Simmer for 5-10 minutes more until all the vegetables are tender.
• Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
• Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

https://toriavey.com/sweet-potato-soup/#recipe

Apple Cider Muffins

Ingredients:

Muffins:

• 3/4 cup (180g/ml) fresh apple cider (NOT apple cider vinegar)
• 1 and 3/4 cups (219g) all-purpose flour 
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup (113g/120ml) vegetable oil or melted coconut oil 
• 1/2 cup (100g) light or dark brown sugar 
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup (60g) unsweetened applesauce 
• 1 and 1/2 cups (210g) peeled and shredded apple (about 1.5–2 apples)
• 3/4 cup (90g) chopped walnuts (optional)

Topping:

• 1/2 cup (100g) granulated sugar 
• 1 and 1/2 teaspoons ground cinnamon
• 2 Tablespoons (28g) unsalted butter, melted

https://sallysbakingaddiction.com/apple-cider-spice-muffins/#tasty-recipes-150404

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