6 oz

5

How to make deep-fried cheese rings that look just like the classic Sonic power up. Watch it here.

What You Need:

  • 3 cups shredded cheese, your favorite 
  • 6 oz. bag Funyuns
  • 1/3 cup flour
  • 2 eggs
  • 2 TBL water
  • Canola oil, for frying
  • Marinara sauce and ranch, to serve
  • Donut Pan

Preheat your oven to 350 degrees. Fill donut pan with 1 ½ cups of shredded cheese. Place in the oven for 3-5 minutes or until just melted. Allow to stiffen about 10 minutes.

Remove half of the cheese discs and place on top of the other half. Refrigerate and repeat with the rest of the cheese. Refrigerate for 30 minutes.

Crush your Funyuns until fine. Place in a loaf pan. Place flour in another shallow pan. In a bowl, whisk together eggs and water. Dip cooled donuts in flour, then egg, and then crushed Funyuns. Place donuts in fridge while you heat up your oil.

In a medium pot, heat up canola oil to 350 degrees. Dip donuts carefully in the oil for 2-4 minutes or until golden. Allow to drain before putting on a plate.

Serve on a large plate with marinara sauce and ranch. Devour speedily.

Buy: Sonic Toys and Plush, Donut Pan

Animated How-To: Making Drip Coffee!  ☕

Makes: one 6oz cup of coffee

  1. Place a paper coffee filter into a filter cone
  2. Spoon in 2 tbsp of your favorite coffee grounds into the cone
  3. Place filter cone over a cup or mug
  4. Pour 6 oz hot water (not boiling!) over the grounds evenly, letting the coffee drip into the cup
  5. Wait approx. 3-5 minutes for the coffee to fully drip through
  6. Remove the filter cone and enjoy your coffee!

smolest-beans  asked:

If you are fasting, is eating a strawberry banana smoothie a bad thing?

No! I drink those all the time and use low calorie milk and yogurt. Here’s a few recipes for various low calorie smoothies:

Strawberry Banana with yogurt (106 calories):
 2 cups chopped fresh strawberries
1 banana, peeled
10 ounces plain nonfat Greek yogurt 
2 cups crushed ice

Fat free Strawberry Banana smoothie with milk (couldn’t find the calories :/)
1 banana
5 strawberries
1cup nonfat milk
3 tablespoons plain fat-free yogurt
6 -7ice cubes

“Berried up to Here” ( 150 calories)
114 cups apple juice
1 cup frozen strawberries
12 cup frozen raspberries
12 cup frozen blueberries

Peach Yogurt Cooler (70 calories)
6 fl oz low-fat milk
12 cup fat-free peach yogurt
3 fresh peaches, peeled & pitted
2 cups ice cubes


6

Portion Sizes

 28 baby carrots (10 oz) + 1 1/4 Tablespoons blue cheese dressing

• pita chips (0.8 oz) + 4 Tablespoons hummus

• 1 1/4 cups blueberries (6 oz) + yogurt (6 oz)

• 65 raisins (1.2 oz) + 1/8 cup sunflower seeds (0.6 oz)

• 33 grape tomatoes (20 oz) + goat cheese (1.3 oz)

• ½ regular bagel (1.3 oz) + 3 Tablespoons light cream cheese

• 12 wheat crackers + 1 slice cheddar (1 oz)

• 1 large apple (7 oz) + 1.5 Tablespoons caramel dip

• 3 rice cakes + 1 Tablespoon peanut butter (0.6 oz)

• One 6-inch tortilla + 2.5 Tablespoons guacamole

• 2 cups whole strawberries (10 oz) + 4.5 Tablespoons fruit dip

• 2 medium peaches (8 oz) + cottage cheese, 1% (5 oz)

• ¾ large banana (4 oz) + 1 Tablespoon Nutella

 2 squares dark chocolate (0.7 oz) + 15 almonds (0.6 oz)

• ham (2.2 oz) + 1 slice Swiss cheese (1 oz)

These are sooo yummy and filling. Give them a try!

Here are some snack foods to satisfy your cravings with minimum calories. If you must eat, try to eat something off of this list! Together we will be skinny

satisfy your sweet tooth:

1. ½ medium apple, baked, topped with 1 tbsp low fat yogurt sprinkled with cinnamon (45 calories).

2. ½ small banana, frozen (45 calories)

3. 4 oz. unsweetened applesauce sprinkled with cinnamon (49 calories)

4. 1 miniature box of raisins (45 calories)

5. 2 sugar-free ice pops (30 calories)

6. 1 sugar-free fudge ice pop (35 calories)

7. 12 cherries (48 calories)

8. 1 individual serving sugar-free gelatin with 3 tbsp. light whipped topping (40 calories)

9. ½ cup strawberries with 2 ½ tbsp nonfat yogurt (47 calories)

10. 14 seedless red grapes, frozen (48 calories)

indulge a salt craving:

11. 1 ½ cups salted air-popped popcorn (46 calories)

12. ¼ cup shelled edamame (soybeans) with sea salt (37 calories)

13. 8 oz. miso soup (36 calories)

14. 1 pretzel rod (37 calories)

15. ¼ small bag of Glenny’s lightly salted soy crisps (35 calories)

16. 1 medium sliced cucumber mixed with ¼ cup sliced onion, ½ cup chopped celery, and 4 tbsp vinegar and salt to taste (45 calories)

17. 6 oz V8 juice (39 calories)

18. 1 kosher dill pickle (10 calories)

crunch and munch:

19. ½ cup jicama with 4 oz salsa (49.5 calories)

20. 1 ½ cups sugar snap peas (40 calories)

21. small celery stalk smeared with ½ tbsp natural peanut butter (49 calories)

22. ½ small apple with 1 tsp soy butter (46 calories)

23. 1 brown rice cake with 1 tbsp sugar-free jam (44 calories)

smooth and creamy:

24. 1 Laughing Cow Light Garlic & Herb wedge spread on cucumber slices (35 calories)

25. 1 tsp almond butter (34 calories)

26. ½ cup fat-free Greek yogurt with 1 tsp sugar-free strawberry jam (43 calories)

27. 1 oz avocado (about 1/8 of an avocado) squirted with lime (45 calories)

28. 8 grape tomatoes dipped in 1 tbsp light cream cheese (46 calories)

cheesy whizzes:

29. 6 pieces of endive filled with ½ oz reduced-fat feta cheese (49 calories)

30. 1 slice fat-free American cheese (30 calories)

31. 1 large tomato, sliced, topped with 1 tbsp Parmesan, broiled (44 calories)

32. 1 oz fat-free cottage cheese on1 slice caraway Finn Crisp Crispbread (38 calories)

33. 1 oz fat-free mozzarella dipped in 1 tsp marinara sauce (46 calories)

power up on protein:

34. turkey rolls: 2 slices white meat turkey rolled in 2 lettuce leaves (46 calories)

35. 1 oz smoked salmon (about 1 slice) on 2 Wheat Thins crackers (48 calories)

36. 1 tofu dog with 1 tbsp sauerkraut (48 calories)

37. ½ cup plain fat-free yogurt sprinkled with 1 tsp sunflower seeds (49.6 calories)

38. 1.3 oz water-packed tuna with 1 tsp Dijon mustard (48 calories)

39. 2 large hard-cooked egg whites with 1 cup sliced cucumber (48 calories)

40. 1 slice Wasa Fibre Crispbread with 2 tsp hummus (45 calories)

41. 1 medium water-packed sardine with slice of red onion (35 calories)

solid standbys:

42. ½ cup melon with 2 tbsp 1% cottage cheese (47 calories)

43. ½ small grapefruit (32 calories)

44. 1/3 cup blueberries with 1 tbsp light sour cream (47 calories)

45. ½ cup carrots with 1 tbsp light ranch dressing (45 calories)

thirst quenchers:

46. ½ cup nonfat milk with 1 tbsp Walden Farms calorie-free chocolate syrup (40 calories)

47. 1 packet of sugar-free hot chocolate made with ¼ cup skim milk and ¾ cup hot water (47 calories)

48. ¾ cup almond milk (45 calories)

49. ¾ cup seltzer with ¼ cup cranberry juice and a lime wedge (33 calories)

50. homemade iced green tea (with artificial sweetener if desired) (0 calories)

Hope this is helpful! 

 xoxo 

Dalish Food Preservation: Jerky, Pemmican, and Hot-Pot

For most cultures throughout Thedas, preserved foods are a necessity. For the peoples of the Anderfels, and the Elves of the Dalish Clans, this is especially true. The Anders have to deal with the volatile climate of the Anderfels, and the Dalish must deal with their nomadic lifestyle which leaves little room for fresh food storage of any meaningful value.

One thing many cultures have in common throughout Thedas, and even our own real world, is that each cultures has some variation of dried meats. In Thedas, two kinds of dried meats are very ubiquitous throughout most cultures that still make liberal use of preservation: Jerky, and Pemmican.

Jerky

Jerky is meat that has been sliced or pounded very thin, and then dried with the aid of liberal amounts of salt and seasonings. In the modern era, we usually use nitrates of some kind to aid in the curing of meats like Jerky. In Thedas, and our own middle ages, however, they would have used only salt.

The Dalish typically make their jerky using salt, ironbark syrup (which is similar in flavor to mollasses), fermented rashvine sap and various herbs and spices that are native to the area in which they are staying. For example, Dalish clans in Ferelden and the Free Marches typically use a lot of borage, bay leaf, mint, juniper berries and parsley in their jerky.

Pemmican

Pemmican is essentially a loaf of dried/cured meat, mixed with fat and sometimes other ingredients. Some cultures add fruits and grains, whereas others use only meat, fat and seasoning.

In our own world, it is unknown who truly invented pemmican, but the word comes from the language of the Cree, one of the many indigenous peoples of North America.

Likewise, in Thedas, it is unknown who invented Pemmican. But almost every culture has, or used to have, a variant of it. The Dalish variation is known as ghial’bradh and incorporates a lot of dried berries and wild grains.

Hot-Pot

Hot-pot, hochepot, or hodgepodge is a stew made of a mixture of various ingredients, usually whatever the cook has on hand at the time. In many cultures throughout thedas, hot-pot is made with pemmican or some other cured or preserved food as its base.

Most cultures througout thedas have a variant of Hot-Pot. In Fereldan and the Free Marches, it is known as either hodgepodge, or rubaboo. In Orlais it is known as hochepot. In Antiva it is known as either mezcolanza or misto. In Nevarra it is known as miktí, and in Tevinter it is known as farrago

Among the Dalish, it is known as grid’iathe. It is typically made with Dalish ghial’bradh along with whatever fresh vegetables, grains and herbs that Dalish clan is able to forage.

DALISH MEAT JERKY (Dil’Selem)

Dalish jerky is usually made from wild ram, bear, sheep or boar meat. However, some clans will trade with human settlements for mutton, pork and beef.

Ingredients
yield: about 1.5 lbs of jerky

  • ¾ cup hickory salt (about 6 oz by weight) (pickling salt will work fine)
  • ¼ c ironbark syrup (Maple syrup, molasses, or honey will work fine)
  • 1 large amrita vein bulb or 4 arbor blessing bulbs, crushed (4 spring onions or 4 cloves of garlic will work fine)
  • 2 large spoonfuls purified and fermented rashvine sap (2 tbs Worcestershire sauce plus 2 tbs black pepper will work fine)
  • 5 pounds fresh meat
  • spices of choice (vary by clan, so just use your favorites, or none at all)

Process

  1. Rub the meat with the salt, making sure to cover every inch of meat in a thin layer of slay. If you need to use more than ¾ cup, do so. However, do not use less than ½ cup. 
  2. Lay the meat on a rack in a large container and allow to rest in a cold place for at least 12 hours (the Dalish usually use tightly packed snow or ice, but i’m pretty sure a fridge will work fine). Do not allow the meat to rest for more than 48 hours.
  3. Check the meat every day to check to see if any liquid needs to drained from the container. Make sure that any liquid that is drawn from the meat does not touch the meat. While there is enough salt on the meat to prevent bacterial formations, the same cannot be said for any liquid that is leeched out by the salt. Make sure to remove liquid when necessary. 
  4. After 12 hours, remove the meat and wash thoroughly, making sure to remove all salt. Then vigorously pat dry until the surface of the meat is completely dry.
  5. Once dry, slice meat into long, thin strips no larger than ¼ inch thick. Make sure to slice the meat with the grain, otherwise your jerky will fall apart once dried.
  6. Combine syrup, crushed bulbs, rashvine sap and any other spices of choice in a bowl until you form a smooth paste.
  7. Dip each piece of meat into your seasoning paste, making sure that each piece is thoroughly coated in a very thin layer of seasoning.
  8. Dry your meat using a wire rack over a low burning fire for at least 24 hours, or until fully dried.
  9. In the real world: use a food dehydrator, making sure the temperature stays between 130 and 140 degrees at all times. Dry your jerky until it is firm and stiff but not ready to fall apart.
  10. Alternatively, you can dry your jerky in the oven, making sure to use your oven’s lowest setting and leaving the oven door slightly open.

DALISH PEMMICAN (Ghial’bradh)

Similar to Dalish jerky, Pemmican or ghial’bradh is typically made with ram, bear, sheep or boar meat. Unlike jerky, however, it is not as salty, and usually incorporates dried fruit and grains. What results is a thick, dry meat ‘bread’ that is usually stored and then sliced to be heated and eaten later. 

Many Dalish clans will store ghial’bradh is bags made of animal hide. These bags can be made to be air-tight and oftentimes clans will bury bags of excess ghial’bradh and leave specific markers so that other Dalish clans can make use of their good fortune later.

Ingredients

yield: about 3 lbs of pemmican

  • 5 lbs of fresh meat
  • 1.5 lbs of suet (animal kidney fat, specifically of beef, venison and pork)
  • 2 oz (by weight) dried fruit
  • 1 oz (by weight) cup cooked, drained and dried wild rice, or wild wheat berries

Process

  1. Slice meat very thin against the grain.
  2. Dry meat on a wire rack over a very low smokey fire for about 24 hours until completely dry. (alternatively, dry on your oven’s lowest setting with the door slightly open for about 10-12 hours. If you use a dehydrator, bake your meat strips in the oven for 30 minutes at 200, and then use your dehydrator normally). Meat should be completely dry and brittle once done.
  3. Using a mortar and pestle, ground your dried meat into a coarse powder (alternatively, you can use a food processor in the modern world).
  4. Make sure the amount of dried meat is equal (in weight) to the amount of rendered fat you have. Adjust if needed.
  5. Melt your rendered fat completely, but do not allow it to become too hot.
  6. In a large bowl, combine the cooked grain, dried fruit and meat powder.
  7. Add your rendered fat and stir until combined into a smooth paste.
  8. Pour your paste into molds of your choice (the dalish use clay bread pans) and pat down to get rid of any air bubbles. Store in a cool place until set and firm.
  9. Remove pemmican from your mold and wrap in cloth (or use plastic wrap if you live in the real world). 

Your pemmican will keep for longer if you choose to omit the fruit and grain. Many Dalish clans would choose to leave out the fruit and grain until it was time to eat, and then they would mix the pemmican with the fruit and grain in a large bowl before eating.

Do remember that pemmican is very high in calories. 1 pound of pemmican typically contains 3000 calories, so it is very much not a food that you want to snack on. This is, however, the perfect food to take when you go backpacking or camping (or if you’re a constantly travelling nomadic Dalish clan).

Additionally, I recommend buying pre-rendered suet if you can get it, but if you’re interested in being a bit more traditional, check out this instructional video on how to render your own suet.

DALISH HOT-POT (Grid’iathe)

Ingredients

yield: about 8 portions

  • 1 pound Dalish pemmican (ghial’bradh)
  • 1 large bowl rashvine nettles, boiled, drained and washed (feel free to using stinging nettles or fiddleheads instead. Learn how to prepare stinging nettles here, and how to prepare fiddleheads here. Warning: Never EVER eat fiddleheads or nettles raw.)
  • 1 large bowl fresh elfroot, washed and drained (you can use spinach or kale instead)
  • 1 pound potatoes, peeled and diced
  • 6 large Amrita Vein bulbs, roughly chopped (or 2 large onions)
  • Any other fresh vegetables and herbs you can forage (or buy at ye olde grocery store)
  • ½ pound fresh wild rice or wild wheat berries (you can use farro or rye berries if you like)
  • 1 spoonful of lard or butter (you can use vegetable oil as well)
  • Salt to taste

Process

  1. Roughly chop your pemmican
  2. Heat the butter or lard in a large pot. Once the butter has started to brown, add your onions. Cook until translucent, and then add all of your other vegetables.
  3. Put in another water to cover all of the vegetables by at least 2 inches.
  4. Add in your chopped pemmican and wild rice. Cook until stew has reduced to a thick consistency and pemmican and rice are fully cooked.
  5. Add your rashvine nettles, elfroot, and any other fresh greens and herbs that you wish. Cook just long enough for them to wilt and release their flavor.
  6. Season to taste and serve immediately with a large mug of fresh Dalish ale.

Your stew should have the consistency of thin chowder. If you wish for a thicker soup, simply use more grains.

Bon Appétit, or as they say among the Dalish: Son’ava!

Mugwort Tea

Mugwort tea is said to induce prophetic dreams and is used in divination. This is my personal recipe that has worked so far for me c:

  • a teabag of chamomile (Celestial Seasons does several blends like Tension Tamer and Sleepytime that can be used too!)
  • a tea egg/ball (little mesh or metal ball that the loose leaves go in)
  • ½ tsp to 1 tsp mugwort
  • ¼ tsp of wormwood 
  • 6-10 oz hot water
  • some sort of natural sweetner like sugar, honey, or agave nectar or stevia because both herbs can be gnarly bitter

The amount of herbs can vary depending on body size. I am petite so I use a smaller amount. Both mugwort and wormwood can be toxic so take a few sips and wait ½ hour before downing the cup. 

Place chamomile tea bag in a mug with sweet stuff. Place the mugwort and wormwood in the tea egg/ball and set in cup. I think that most egg/balls have a little chain with a hook attached to the end, put the hook on the edge of the cup or you will lose it in the tea forever. Boil the water. Most mugs hold 12-16 oz. 

Pour the water over the tea bag and the herbs, let steep for approximately 10 minutes. Mugwort can cause super drowsiness so get ready for sleeping before ingesting.

**It is always a good idea to write down the mixture of herbs and set aside a small sample just in case you have a bad reaction. I am not an herbalist and if some shit goes down, get your ass to a hospital if need be! 

MINI PUMPKIN PIES

Yield: 2 dozen

The things you’ll need

Ingredients

Dough
  • 2 ½ cup all purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ vanilla bean
  • ½ cup butter flavored shortening, chilled
  • ½ cup salted butter, chilled
  • 6 tablespoon buttermilk
Pumpkin Filling
  • 6 oz. cream cheese at room temperature
  • 1 ¼ cup pumpkin puree
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Decoration
  • Egg wash
  • Pastry brush
  • Decorating bag fitted with a #849 tip
  • Cinnamon for decoration
Equipment
  • Large mixing bowl
  • Mini tart pan
  • Plastic wrap
  • Round cookie cutter
  • Rolling pin
  • Baking sheet tray lined with parchment
  • Two medium mixing bowls
  • Hand mixer
  • Two rubber spatulas
  • Small ice cream scoop

Let’s get started!


Dough
  1. In a large bowl, combine flour, sugar, vanilla bean, and salt.
  2. Add cubed butter and shortening and work between fingers until the mixture resembles coarse meal. Drizzle in ice-cold buttermilk. Work in the buttermilk to form a dough.
  3. Form the dough into two discs and wrap tightly in plastic wrap and chill for 2 to 24 hours to set.
Filling
  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl use a hand mixer to combine cream cheese and brown sugar until smooth. Add eggs one at a time, mixing between each addition and scrape down the sides as necessary.
  3. Add pumpkin, spices, salt and vanilla extract and beat until smooth.
  4. When dough is set, roll out to 1/8 an inch thick and cut circles out using the round cookie cutter. Line dough rounds into each tart pan.
  5. Use a fork to prick the bottom of the crust then brush egg wash on the tops of each cup. Scoop filling into each pie cavity almost to the top, almost 2 tablespoons.
  6. Bake for 12-15 minutes. Allow to fully cool before adding topping.
  7. In a medium mixing bowl, use a hand mixer to whip the heavy cream and sugar until stiff. Scoop into a decorating bag attached with a #849 tip.
  8. Sprinkle each pie with a bit of cinnamon. Ta-da! Mini pumpkin pies!
Witchy Supplies on Amazon Masterpost

Amazon is a really great place to buy things in bulk or get items you could otherwise not really acquire, sometimes directly from witchy sellers! I shop from there all the time. These are some things I recommend:

(These are prices and items current at the date of my posting. I will update later if needed. Also, if you like this, please let me know, I’m thinking about starting a website/store for these and more items.)

Books

Wicca For One: The Path Of Solitary Witchcraft - $10.55

Wicca: A Guide for the Solitary Practitioner - $14.95 $10.03

Living Wicca: A Further Guide for the Solitary Practitioner - $10.33

The Inner Temple of Witchcraft: Magick, Meditation and Psychic Development - $14.18

Buckland’s Complete Book of Witchcraft - $13.09

Practical Candleburning Rituals: Spells and Rituals for Every Purpose - $12.03

Earth Power: Techniques of Natural Magic - $10.57

Earth, Air, Fire & Water: More Techniques of Natural Magic - $11.60

Grimoire for the Green Witch: A Complete Book of Shadows - $12.75

Cunningham’s Encyclopedia of Magical Herbs - $10.13

The Complete Book of Incense, Oils and Brews - $13.62

Earth, Air, Fire & Water: More Techniques of Natural Magic  - $11.60

A Witches’ Bible: The Complete Witches’ Handbook - $21.41

The Complete Book of Essential Oils and Aromatherapy: Over 600 Natural, Non-Toxic and Fragrant Recipes to Create Health — Beauty — a Safe Home Environment - $21.95 $14.92 

Indoor Gardening: 15 Steps to Design a Successful Indoor Garden + 20 Easiest Indoor Plants You Can Grow  - $8.95

Candles & Candle Making

Search for Various Sets of Colored Chime Candles - Varying Prices

(4) Sets of 10 Spell Candles (40 Candles) & (1) White Ceramic Mini Candle Holder $28.00 $13.64

Mini 4" Chime Spell Candle Magick Set: 20 Candles - 10 Assorted Colors! - $6.85

Star Chime Holder - Blue Color - $2.79

Blue Ceramic Starry Chime Candle Holder - $7.25

White Chime Holder - $5.50

Zodiac Chime candle holder - $10.99 $8.59

Reversible Glass Candleholder - For Chime and Taper Candles - $3.50

Mini Candle Holder Pentacle Black - $4.35

Brass Chamberstick for ½" Chime Candles - $8.95

Candle Making Beginner Kit - $22.98

The Candlemaker’s Store Natural Soy 444 Wax, 10 lb. Bag - $29.99 $17.95

CandleScience 50 Piece Natural Candle Wick, Large - $9.79

Candle Crafting Candle Dye - $7.56

Jars

50 Mini Glass Vials w/ Cork - $10.99 $7.96

12 Spice Jars w/ Label Set - $19.99 $14.99

Set of 24 Glass Spice Jars - $33

4 8 oz Ball Jelly Jars - $9.99 $9.55

12 Ball Jar Mouth Pint Jars w/ Lids and Bands - $10.99 $6.79

6 Purple 100th Anniversary Vintage Ball Jars - Pint - $12.99 $9.60 (they have blue and green, too!)

12 1 ml Amber Glass Vials w. Orifice Reducer and Black Plastic Cap - $4.86

Amber Glass Bottle with Roll On Applicator and Black Cap - 10 ml - Package of 6 - $7.99 $6.50

1 oz Amber Boston Round Glass Bottle with Fine Mist sprayer 6/bx - $5.93

1oz Amber Glass Bottles for Essential Oils (4 Pack) - Mini Boston Round Bottles With Lids - Black Plastic With Phenolic Lid Top Cap - $19.99 $6.02

Premium Spray Bottle 500ml - $3.87

Essential Oils & Diffusers

Calily™ Premium Aromatherapy Essential Oil Basic Starters Gift Set - 100% Pure (6) - $79.95 $17.95 

First Aid Essential Oil Set of 6 100% Pure, Best Therapeutic Grade Essential Oil Kit  $40.99 $19.99

Relax & Rejuvenate Set of 6 100% Pure, Best Therapeutic Grade Essential Oil Kit - $40.99 $19.99

Silky Skin Set of 6 100% Pure, Best Therapeutic Grade Essential Oil Kit - $40.95 $19.99

Love & Passion Set of 6 100% Pure, Best Therapeutic Grade Essential Oil Kit - $40.95 $19.99

Best of the Best 28 100% Pure Therapeutic Grade Essential Oil Set - $229.99 $99.99

Wooden Essential Oil Box - Holds 25 (5-15 ml) Essential Oil Bottles -  $29.99 $19.95

Heart Necklace Aromatherapy Diffuser w/ 4 Essential Oils - $40 $20.99

Celtic Cross Ball Necklace Aromatherapy Diffuser w/ 4 Essential Oils - $40 $20.99 (Bronze & Silver Colors)

Hollyson Electric Aromatherapy Essential Oil Diffuser and Cool Mist Humidifier - $49.99 $19.99

Folk Art Porcelain Teaqr Drop Oil Warmer - $5.77

Herbs

Search - Bulk Herbs - Varying Prices

Indoor Culinary Herb Garden Starter Kit - $39.95 $34.95

Deluxe Wicca Starter Kit - $101.99 (This includes 75 herbs plus lots of other supplies!)

Wicca or Hoodoo Herb Spell Kit - 30 Witchcraft Herbs + Magickal Herbs eBook - $33.99

Wicca or Hoodoo Herb Spell Kit - 92 Witchcraft Herbs + Magickal Herbs eBook - $83.99

Incense

White Sage Smudge Stick 3-Pack - $10.99 $7.00 (comes in various quantities)

Charcoal for Incense: Pack of 10 Rounds (33mm) - $10.00 $1.99

Mixed Assortment of 100 Indian Incense Cones: 10 Different Scents! - $9.95

Wooden Pentacle Incense Cone and Incense Stick Burner, 5" - $6.49

Celtic Cone Incense Burner - $5.79

Set of 12 Nag Champa Sunrise Sandalwood Midnight Patchouli Celestial Fortune Blessings Romance Super Hit Jasmine Blossom Rain Forest By Satya - $16.99

Set of 6 x 15g Boxes Incense Nag Champa Sunrise Sandalwood Midnight Patchouli Celestial - $9.36

Gift Set of 6 Nag Champa Sandalwood Patchouli Rose Lavender and White Sage Incense Kit(incense Holder Included) - $9.99 $8.99

Tibetan Incense Burner - $12.79 $5.75

Wooden Coffin Incense Burner - Black Sun and Moon 12" - Brass Inlays - Storage Compartment - $10.00 $7.95

Incense Burner ~ Traditional Incense Holder with Inlaid Design ~ Approx 10 Inches, Variety of Designs  - $10.00 $3.90

Gems/Minerals

Search - Wiccan Gemstones - Varying Prices

2 Pounds Brazilian Tumbled Polished Natural Stones Assorted Mix - Medium Size - 1" to 1.5" Avg. - $31.95 $15.99

Break Your Own Geodes - Set of 12 - $19.95 $11.53

Other Supplies

Rosewater - 8 oz - $8.79 $8.50

Sea Salt Flakes, 8.5 oz box - $6.70

Food Grade Himalayan Crystal Salt - Dark Pink - (Coarse) - 1 Kilo - $8.95

Morton Iodized Salt, 26 oz - $6.34

Natural Sources Sea Water, 32 Ounces - $12.11

Graveyard Dirt - 1 oz - $4.60