Episode Details

Lammas, also known as, Lughnasadh is a time for appreciating the abundance of the season. It’s a moment to rejoice in the bounty before us. But what needs to happen to reach this point of abundance? All too often, we overlook the fact that current abundance comes from a period of past labor. We can’t enjoy the fruits if we don’t put in the work. Mother Nature demonstrates this process beautifully. Consider the journey a wheat seed must take in order to become a loaf of bread. Many small, incremental steps must occur in order for the bread to arrive on your table. It’s easy to forget this lesson when we embark on goals in our own lives. As we journey through the damp summer woods, consider the seeds you’d like to plant and tend this Lughnasadh.  

What am I reading?

The Ghost Women by Jennifer Murphy 

https://bookshop.org/a/111301/9780593474365

Wild Bread: Sourdough Reinvented by MaryJane Butters 

https://bookshop.org/a/111301/9781423648185

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

A Tear in Space by Glass Animals 

What’s for dinner? 

Indian Butter Chickpeas 

Ingredients:

2 Tbsp coconut oil

1 medium yellow onion, finely diced

1 Tbsp freshly grated ginger

4 cloves garlic, minced

1 Tbsp garam masala

1 tsp chili powder, or use ¾ tsp sweet paprika and ¼ tsp cayenne

½ tsp each salt and cumin

2 15-oz cans chickpeas, drained cans

1 13-oz can full-fat coconut milk

1 6-oz can tomato paste

To serve: basmati rice and naan

Instructions: 

Heat 2 Tbsp coconut oil in a large sauté pan. Add onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 5 to 7 minutes.

Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute. Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp chili powder, and ½ tsp each salt and cumin.

Stir in chickpeas, coconut milk, and tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally

Serve warm with naan and/or rice.

Sourdough Chocolate Chip Cookies

Ingredients:

Dry:

• ¾ cup + 1 teaspoon (95 g) all-purpose flour
• 1 cup + 1 teaspoon (125 g)bread flour (all-purpose can be substituted, see notes)
• 1 teaspoon (5 g) fine sea salt
• ¼ teaspoon baking soda
• ½ teaspoon baking powder

Wet:

• 1 large egg
• ½ cup (125 g) sourdough starter discard
• 1 teaspoon (5 g) vanilla extract 
• 8 tablespoons (113 g) unsalted butter (cold, cubed)
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) white granulated sugar
• 1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)

https://littlespoonfarm.com/sourdough-chocolate-chip-cookies-recipe/#recipe

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Email: witchywomanwalking@gmail.com

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