homemade salt

Cast Iron Blessing/Cleansing Bread

I shared pics of my grandma’s blessing bread last year during the Autumn Equinox and meant to publish the recipe too…just procrastinated awhile.


Here it is!

It’s a super simple no-hand knead bread!

In my family Pagan tradition growing up, the term “blessing” was interchangeable with “cleansing” and that’s the purpose of this bread- it’s meant to bless/cleanse yourself before a ritual or when you think you’re hanging onto too much negative energy!
Think a deeper purification than a bath- since you’re gonna eat it!

Important magical aspects of this recipe:
-The cast iron skillet itself: iron is good for warding off negative energy and entities. You could make this bread in the oven instead, but keep in mind it’ll be a little less potent (but I understand not everyone has a cast iron skillet large/deep enough for a round of bread!)
-rosemary: a classic herb in witchcraft for purification and cleansing.
-garlic: for protection (and flavor- my grandma fucking loved garlic in pretty much everything)
-sea salt: also for purification and cleansing

The bread itself is meant to be pretty basic because my grandmother thought that would promote the cleansing ability of the three correspondences, but do feel free to slather it in butter or toast some cheese on slices if you like that!

-1 package dry yeast (I used those easy quick-rise packets because I don’t make bread constantly enough to have a bunch of yeast on hand)
-2 cups warm water (test with the inside of your wrist- if it’s too hot or cold for you, it’s too hot for your yeast! Yeast is a precious baby and must be treated gently!)
-1 tsp sugar (also known as “yeast-food”!)
-½ tbsp kosher salt
-4⅓ cups flour
-¼-½ tsp garlic salt
-dried rosemary (topping)
-sea salt (topping)

1.) In a standup mixer (or in a large bowl), combine the packet of yeast, warm water, and bit o’ sugar. Let that yeast hang out in that bath for a bit and eat that yummy sugar until it starts foaming. This is happy yeast. Happy yeast makes happy bread.
2.) In a large bowl, sift together the salt and flour. Now add it to the yeasty water little bits at a time. You can use a dough hook attachment on your mixer or just a tough spoon (wooden is my fav). Be careful to add that flour slowly!

3.) After it’s all combined, cover the dough with a cloth and let it rise for about an hour. You can slip it into a larger bowl of warm water to help it rise if your kitchen is a bit chilly!
4.) Grease the skillet and gently put that delicate dough into it, shaping it to fit (you can use two or three skillets/batches if needed). Cover and let rise for another 30-ish minutes.
5.) Spread some olive oil over the top of the dough and sprinkle with the garlic salt, dried rosemary, and some sea salt if desired (you can skip this if you’re trying to go lower sodium, there’s plenty of salt in the bread and garlic salt to get the benefits!).

6.) Bake at 400 degree oven, in the skillet, for 16-18 minutes or until the top is a golden brown color. I let mine cool in the oven as well (i.e. turn the oven off and leave the skillet in until it’s cool enough to remove without an oven mitt).
7.) Enjoy! Visualize that cleansing energy as you eat it! It’s great for pre or post rituals and offerings!

~~My second raw/vegan/organic/local salad today::::
Mixed greens, arugula, cilantro, kale, red onion, tomato/ avocado/ NOODLIZED zucchini, coconut oil, lemon, hymalian sea salt and homemade dressing:::
~~coconut kefir, red pepper, fresh ginger/turmeric from Wolfgangs farm, garlic, and macadamia nuts ~~ topped with hemp seeds.
(( Recipe & photo by Tori Bird Pope ))
((( @jah-feel .tumblr.com ))


Ayeee ya boy done messed around and created his own homemade salt scrub got his skin smoother than the dude from Michael Jackson’s “Bad” video on the skates That picked himself up then. walked in place. Got a G’s Skin softer than FKA Twigs singing the hook to the Whisper Song by Ying Yang Twins. Yall dudes out here scared to exfoliate and stuff and that’s cool. Live yo life feelin like the green side of a sponge. Do you, big fella. I’m tryna stay moisturised out here in these streets.


follow my witchblog solanapriestess.tumblr.com

Took some time tonight to clean and organize my “witch closet.” I’m getting a new bookshelf soon to house my expanding library 😬

Pictured is my wall cabinet that I dedicate to my essential oils, my infused oils, salts, homemade incense, powders etc. Then my main witch cabinet with spice jars, candles, incense, ritual tools, containers (GALORE), and other misc items. After is my gem chest where I keep my gems, stones, crystals, jewelry, and charm making supplies.

And of course a small selection of my temporarily homeless books 😂

Blessed be 🌛🌝🌜💕

Homemade Body Scrub

  1. Choose a salt: sea salt, Epsom salt, kosher salt, or even table salt. Fill half of a small bowl with it.
  2. Pour oil over the salt until it is saturated. Oils that work well include almond, coconut, grapeseed, safflower, and avocado, but there’s no need to run out and buy a fancy oil. Any cooking oil you have in your kitchen will do the trick.
  3. Add about a teaspoon of honey—but it’s your scrub so feel free to play with measurements.
  4. Sprinkle in your favorite dried herbs—like lavender, rosemary, and crushed rose petals.
  5. Mix the ingredients well.
  6. Put in a mason jar, tie with a ribbon, and a tag for gifting.
Caramel and Chocolate Kings’ Crown

Ever since I’ve returned home, I’ve wanted to bake something similar to the Maple, Cinnamon and Chocolate Brioche Crescent I made for Easter and I am so proud of!! And since we’re celebrating the Epihany (or Three Kings’ Day) today, when the Magi (or Three Kings) visited Jesus after his birth, bearing somptuous gifts, I made this Caramel and Chocolate Kings’ Crown. And I’m also very proud of this one!!

Ingredients (makes 2 brioches):

  • 4 cups all-purpose flour
  • 1/3 cup white sugar
  • 4 ½ teaspoons active dry yeast
  • 2 teaspoons salt
  • 4 large eggs
  • ½ cup milk
  • 1 cup unsalted butter, cut into small chunks
  • 6 ounces dark chocolate, roughly chopped
  • ½ cup heavy cream
  • 1 teaspoon Homemade Vanilla Extract
  • ½ cup Caramel au Beurre Salé (Salted Butter Caramel)
  • 1 egg, lightly beaten
  • ½ tablespoon milk
  • silver sugar pearls and dried cranberries, for decorating

In the bowl of an electric stand mixer fitted with the hook attachment, combine all-purpuse flour, strong white flour, sugar, yeast and salt (they shouldn’t touch at this stage). Turn on low speed until well-combined.

Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will coninue proving, whch will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour. 

In a third bowl bowl over simmering water, melt chocolate and cream, stirring gently until smooth and shiny. Stir in Vanilla Extract. Let cool, cover with cling film, and store ganache in the refrigerator, at least an hour.

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into two equal portions. Roll each into 15.5″x10″ (40x25cm) rectangles onto a lightly floured surface.

Spread Caramel au Beurre Salé onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside.

Spread chocolate ganache onto the second dough rectangle, leaving at least an inch on the outward edge. Again, roll gently but tightly.

Place two “sausages” vertically on the work surface, pinching the end of both firmly together. Twist, gently but tightly enough, hide the fève*, and shape into a crown. Place on prepared baking sheet. Leave to prove for 1-1 ½ hour in a warm, draft-free room, covered with cling film.

Whisk the egg and milk together.

Preheat oven to 375°. Once the brioche has risen, brush thoroughly with egg wash. Decorate on top with silver sugar pearls and dried cranberries. Bake at 375° for 35 minutes, until a nice golden brown color. Remove Caramel and Chocolate Kings’ Crown, and let cool for a bit before serving and finding out who’ll be crowned Queen or King!

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.


Homemade cleansing salt.

The Boyfriend is at work. I have the day off and we need to clean the apartment anyway, so I took the dogs to daycare. I’ll be spreading this delicious mixture all over the carpet and vacuuming it up after a bit.

Freshly ground cinnamon, fresh rosemary and sage*, Herbes de Provence (savory, lavender, rosemary, thyme, tarragon), ground cinnamon, a bit of Aleppo pepper for heat, and a mix of my barley/dried lavender/dried roses with some hawthorn.

A powerful thing, a food processor.

*Sage is fresh culinary sage, not white sage.

I could not be more excited about this post, because today, in addition to giving you this awesome body scrub, for the very first time I get to give you a tiny taste of what it feels like to wander around the gardens outside my childhood home on Maui!

This is a place brimming with the buoyant natural abundance of the tropics, a place where the volcanic soil is full of minerals that make everything vibrant, alive, awake to its fullest potential. Even the avocados.

I’ve spent some of my favorite moments on this island playing under the leaves of the shell ginger, diving deep underwater at the edge of Molokini basin, and wandering these carefully tended and deeply loved gardens. When I’m not out frolicking in the garden, I like to do something I did often as a young girl alongside my mom, a consummate aromatherapist—whip up crazy body products. This Cranberry Coconut Salt Scrub will have you feeling tropical and rejuvenated in no time.

Read the full post, see more photos plus the Maui-made fruit GIF, and get the body scrub recipe here.

things to do during summer

1. Grow a tomato or sunflower plant.

2. Walk barefoot through the grass.

3. Build a sandcastle.

4. Make the best ice cream sandwich ever.

5. Have an overnight movie marathon.

6. Start a lemonade stand to fundraise for a club or charity.

7. Grab a blanket, spread it out in the grass and cloud watch.

8. Bike five miles.

9. Take a nap under a shade tree.

10. Have a pool party.

11. Play with water balloons.

12. Soak in the bathtub with homemade summer bath salts.

13. Bury a friend in the sand.

14. Sleep in your backyard, under the stars.

15. Have a watermelon seed spitting contest.

16. Have a high tea, only use iced-teas.

17. Skip stones at a lake.

18. Surfboard at the beach.

19. Make a leaf t-shirt.

20. Make a earring holder out of a branch.

21. Make a CD of your favorite summertime songs.

22. Give your dog/pet a bath outside.

23. Have long car trips.

24. Go stargazing.

25. Sleep until noon, once.