After weeks of buildup and anticipation, Christmas and Yule have now passed. Whether your holiday was joyous or challenging, you’ll likely be experiencing a let-down after the outpouring of holiday energy. There’s a great temptation to dive headfirst into the new year without taking time to pause… but pause we must. Nature shows us that January is not the time to push and bloom, it’s the time to rest and plan. Before taking action, follow nature’s lead and lay dormant for a little while. Allow yourself to envision without the need to produce. The time will come to bloom, but for now simply be. 

What am I reading?

Witches of Honeysuckle House by Liz Parker

https://bookshop.org/a/111301/9798892421997

The Anatomy of Anxiety: Understanding and Overcoming the Body’s Fear Response by Ellen Vora, MD

https://bookshop.org/a/111301/9780063075108

https://bookshop.org/shop/witchywomanwalking

What’s playing on repeat?

Worst Enemy by Marino 

What’s for dinner?

Black Lentil Soup

Ingredients: 

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 2-3 tablespoons miso paste 
• 1 cup black lentils, rinsed and drained
• 4 cups vegetable broth or bone broth
• 1 cup baby spinach
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• In a large pot, add the olive oil and heat over medium heat for 30 seconds.
• Add the onion, carrot, and celery and cook for 6-7 minutes or until the vegetables have softened slightly.
• Add the garlic, tomato paste, miso paste, and turmeric. Cook for one minute until fragrant.
• Add the diced tomatoes, lentils, and broth. Bring to a boil then reduce heat to low and simmer for 30 minutes or until the lentils are softened.
• Remove from heat, then stir in spinach and lemon juice.
• Let the soup sit for 1-2 minutes until the spinach is wilted. Divide into bowls and season with salt and pepper to taste.

Baked Stuffed Apples 

Ingredients:

• 4 Honeycrisp apples are preferred
• ½ cup of rolled oats
• ½ cup of brown sugar
• 4 tablespoons of butter, softened or melted
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of salt

Instructions:

• Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
• Carefully core your apples, leaving the bases intact. Use a sharp knife or an apple corer.
• In a mixing bowl, combine the rolled oats, brown sugar, softened butter, ground cinnamon, and salt. Use your hands or a rubber spatula incorporate ingredients.
• Fill each apple with the mixture. Avoid overfilling to prevent the mixture from spilling over as it bakes.
• Arrange apples on the baking sheet and place them in the oven. Bake for 45–50 minutes. The apples should become tender yet maintain their shape, with the topping turning a lovely golden brown, emitting a sweet, spicy aroma that fills your kitchen.
• Allow the apples to cool slightly before serving. The filling should be lightly crispy on top with a buttery, caramel-like ooze. Pair with vanilla ice cream or a dollop of whipped cream. Enjoy!

Under Morana’s Sky by Sanja

Instagram- @sanja.slavic.art

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