sage and spice

7 simple water spells that use 2 ingredients or fewer

Not everyone has the time or money for a busy, involved spell. It takes practice, a quiet place to sit down, and often a lot of meditation or introspection before you can create a really POWERFUL spell. However, sometimes what you need isn’t power, but speed - these spells answer just that need combining water and no more than TWO other ingredients to create useful, flexible spells. They’re not the most powerful bits of magick you can perform, but they work fast, they don’t need a protective circle to cast them, and they can be re-performed easily and with almost no ingredient costs! 

  1. Fill a glass with water, and invoke the healing elements of Water and Earth. Pour healing energies into the water, and add a sprinkle of salt to cleanse out impure energy. Drink this water in one go for a fast and easy noticeable healing spell. Please note, however, that it is not a super-powerful spell! If you really need healing, perform a proper, strong spell after going to a doctor

  2. Dip your finger into a glass of saturated salty water, and use the water to draw a pentacle upon your table or altar. When the water evaporates it will leave the salt behind, creating a perfect salt pentacle perfect for keeping your altar free of harmful energies. This also means that it can be washed off in seconds with a damp paper towel or wash-cloth, making it easy to clean up and easy to dispose of in an instant if you are a secret or hidden Witch in an unfriendly environment.

  3. Mix sugar and a spice, such as vanilla* or cinnamon, into water and bless it under moonlight. Dedicate it to the moon and to the cycles of nature. Then, before the sun rises, pour the water out over any plants in your garden that need a little extra help staying healthy and strong. 

    *Please only use vanilla extract, vanilla paste, or vanilla bean for this! Vanilla essence is NOT real vanilla, and has never seen the inside of any herbs at all. Vanilla essence is a chemical called vanillin, which was created synthetically in a factory - it is NOT a real herb!

  4. Add rosemary and sage to a jug of cool water, and leave it to sit in the fridge for three days. Take the jug out and dip a paintbrush into this water, and then paint the potion upon the top of any doors in your house that face the outside. This will prevent negative spirits from entering your dwelling, and will help prevent you bringing stress in from the outside world with you too!

  5. Add together 3 parts dried rosemary (or 5 parts fresh), 6 parts water (8 if using fresh herb) and 2 parts salt, boil together in a pan for at least 10 minutes, then leave this to sit in a cool place away from as much sunlight as possible. Leave this potion to sit and infuse for at least 2 weeks, and then during your showers measure out about a quarter-cup (~60ml) of the potion. Apply this to your scalp and hair, massaging vigorously, and then after at least 1 minute of leaving it in wash it out with shampoo and water. This potion is extremely nourishing for the hair, and will help your hair stay stronger for longer. Soak your hands and feet in it for 10 minutes twice-daily as a nail strengthener, too! Keep refrigerated when not in use!

  6. Under a full moon, step out into nature and bless a bucket of water. Add a handful of salt, and command the salt to dispel all impurities and harmful energies in the water, and then use whatever incantation or wording you choose to tell the water that anything washed within it will be cleansed of foul energies and made new again. Then use the water to wash down any items in your house that might have negative energies attached; for example a necklace that was given to you by an abusive ex; a favourite toy from your childhood before you moved away and couldn’t play with it anymore; or perhaps a ritual tool that has not been cleansed in a long time and has energies built up inside it. This water will remove all the bad energies, and leave the good ones, allowing you to make the object’s energy “new” again and remove bad associations. 

  7. Fill a glass of water and dip your thumb into it, before pushing your Will into the water to infuse it with creativity, confidence, and innovation. Drink this water, or give it to someone you think needs it, and for a little while it will infuse them all the tools they need to be strong, confident, assertive and make their points well. Drink it before anything that requires these skills, such as a job interview, a presentation for school, or before asking your crush out on a date. It will fill you with confidence and help you get the job done right!

I hope this helps a lot of Witches who might be busy or secret or poor or forgetful, or maybe all of them together! Good luck my wonderful Witches, and may the Goddess bless you all!

– Juniper Wildwalk

Cream-Of-Something Casserole is a *staple* in my house.

1 can Cream Of Something (mushroom is my favorite, but celery, onion, chicken, etc all work)

1 double-fistful of carb. Egg noodles are good, so is rice. Cook it first if you want, or add extra water to the casserole and let it cook longer. 

1 double-fistful of veg. Frozen spinach or broccoli from a bag work well. Also green beans, corn, bell peppers, etc. Leafy greens and veggies with substance work the best.

Add protein. Canned tuna if you’re out of spoons, chopped up chicken or turkey or pork if you’ve got some in leftovers. You could probably use tofu. You could definitely use pre-cooked meat bits from the frozen section, though personally I don’t tend to use ground beef. You can season this part or wait until the end. 

Throw in some cheese if you want.

Add just enough water so it mixes together smoothly. This is the part where the flavor additives go; garlic, onion powder, sage… a pre-mixed spice blend if you have to. Whatever suits you. Top it with Parmesan or breadcrumbs or both. I actually really like sprinkling uncooked stovetop stuffing on top, as it is already seasoned, and the moisture from the casserole softens it up properly and then all the main body of the dish needs is a little garlic.

Pop it in the oven at like… 325ish? Let it heat up until it starts bubbling and is hot all the way through, and the noodles are soft if you didn’t precook them. Just dumping everything in the crock pot also works, but if you do that I’d suggest dumping everything but the carb in, letting it get hot, then stir in the noodles or rice or whatever to cook about twenty minutes (ish? I eyeball it) before you eat.

Freeze the leftovers.

Tah-dah, you now have The Recipe Of Infinite Variety.

jupiters-alien  asked:

Which incense can be associated with each of the gods?

So, this is all personal preference or what I feel like the deity suggested! 🌼

  • Odin - nag champa, cedar, sage
  • Frigg - rain(you can usually find a rain/mist/moss one in most stores), frankincense, lavender, jasmine, sage
  • Freyja - rose, tangerine, myrrh, sage
  • Freyr - vanilla, patchouli, jasmine, literally anything with “enchanted” or “forest” in the name ✨
  • Loki - cinnamon, dragon’s blood, cotton candy(he likes sweet from me)
  • Hel - mulberry, wine, apple, pine, musky scents
  • Bragi - raspberry, sandalwood
  • Baldur - violet, lilac, lotus
  • Thor - amber, chamomile, rain
  • Tyr - opium, evergreen
  • Heimdallr - sage, “sugar and spice”
  • Sif - honey/honeysuckle, rose
Pumpkin Sage Penne

And the pumpkin recipes just keep on rolling. Can’t stop, won’t stop. Make this the next time you want to feel fancy without actually putting a lot of work into something!


  • 2 servings whole wheat penne pasta
  • ½ yellow onion, diced
  • 1T garlic powder
  • 1C almond milk
  • 1C pumpkin puree
  • 1/2t nutmeg
  • 6-8 fresh sage leaves, slivered (appx. 2-3 tablespoons) OR 1 1/2t dried sage
  • salt and pepper, to taste


  1. Boil water on the stove and cook your pasta.
  2. While the pasta is cooking, dice your onion, coat in garlic powder and saute for 3-5 minutes over medium heat. Add olive oil or water to keep it from sticking.
  3. Combine onion/garlic mixture in a blender with the pumpkin puree and almond milk. Blend until smooth.
  4. Return sauce to the pan over medium heat, adding nutmeg, salt, pepper and fresh sage leaves.
  5. Stir constantly, until heated through.
  6. Combine with cooked pasta and enjoy!

What’s your favorite pumpkin recipe so far this season?


I said I would, and so I have. There are still a few more herbs I’d like to put up, and I have four more empty tins, so this isn’t the finished collection…but it’s getting there. I love this idea. I love these little herb boxes. They all fit well in my big bag kit and can go places fairly easily. 10/10.

Creamy Vegan Butternut Squash Linguine with Fried Sage

Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal.


  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium celery, chopped
  • ⅛ teaspoon red pepper flakes 
  • Salt to taste
  • Freshly ground black pepper
  • 2 cups Jain broth (boil water, salt, celery stalk, broccoli stalk)
  • 12 ounces whole grain linguine or fettuccine
  • Buncha sage


  1. Heat oil in a large (read: 12 inch) skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside.
  2. Add celery, squash, red pepper flakes to skillet. Season with salt and pepper. Cook for 8 to 10 minutes. Add Jain broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and liquid is reduced by half, about 15 to 20 minutes.
  3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid.
  4. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste.
  5. Combine pasta, squash purée and ¼ cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary.
  6. Serve pasta topped with fried sage, more black pepper and salt if desired.
First Kiss Fumble

[Request]-Mine: For crazyfangirl4633
Imagine Arthur walking in on yours and Merlin’s first kiss.

Title: First Kiss Fumble

Fandom(s): Merlin BBC

Pairing(s)/Relationship(s): Merlin X Reader -x- Arthur

Warning(s): Fluffy fluff, kiss scene, secretive relationship

POV(s): Merlin

Word Count: 1043

Summary: You and Merlin had been secretly courting for about six months, when he finally takes you on a midnight picnic to The Lake of Avalon. You have a romantic candlelit dinner and… your FIRST KISS! It is wonderful and amazing and purely magical, until Arthur falls out from behind a bush from where he was spying.

Note(s): I loved doing this one! It was so adorable to imagine. I could literally play it out because there is a river that forms from the ocean at the campground I stayed at, so I used that as my scenery! So inspirational, plus writing this helped me sleep better!

Y/N: Submit your name
Y/E/C: Submit your eye color
Y/H/C: Submit your hair color
Y/SK/C: Submit your skin color

Merlin’s POV:
Finally the day had come! The day I got done with chores early enough to plan a wonderful date with Y/N for our six month anniversary. She had always told me of her dream midnight picnic on the shores of Avalon Lake, and I was going to give her just that! I had told her to meet me at the edge of the forest near the lake at precisely 11:30.

I stood over the place where the blanket laid out, three plates of delectable food on top of that, centered by two romantic setting candles. One plate consisted of her favorite, open flamed pork seasoned with sage, rosemary, and some other spice I couldn’t pronounce the name to. The other held her favorite fruits, fresh, purple grapes that are usually made into wine, however I had been able to snag a few from the royal garden; fresh strawberries bathed in sugar and cinnamon; and finally, gorgeous orange wedges peeled, and filled with delicious juice. And the last plate served dried tomatoes dressed in a white wine, lovely string beans steamed to a soft texture, and few slices of bread fresh baked and covered with freshly churned butter. Rose petals surrounded the outer edges of the blanket creating a soft, romantic aroma in the air. It was perfect, exactly how she described it would be. The moon was full and the water was sapphire blue.

I gave out a sigh of relief and satisfaction and then I heard a rustling in the bushes and Y/N’s voice calling for her horse to stay. I ran into the small path to meet her before she reached the clearing. When she came into my view I stopped. “Hello beautiful.” I looked down at her and smiled. She looked more gorgeous than ever, though I hadn’t the slightest idea how that was possible. Her Y/C/H hair curled into gorgeous waves and her eyes shone Y/E/C in the light of the moon. Her Y/SK/C skin glowed in the darkness, lighting my entire world.

“Merlin, why did you bring me out here at such an hour? ” She asked quietly. “It’s nearly pitch black outside and it’s absolutely freezing.” She put her hands on her shoulders and rubbed them to keep warm. I took off the fur cloak I wore and threw it around her.

I looked down at her and wrapped my arms around her waist. “I have a very special surprise for you my love.” I looked deep into her Y/E/C eyes, that filled almost instantly with anticipation. “But you have to let me blindfold you.” She looked at me with suspicion, but agreed none the less.

Once I placed the blindfold over her eyes, I placed a kiss on her forehead. “Just follow my lead.” I whispered into her ear and she gave a small devious smile and bit her lip. I led her along the path out to the clearing near the lake.

“Alright Merlin, can I see now?” She asked putting her hands out in front of her trying to feel around.

“Yes, you can take off the blindfold.” I whispered and then stepped away from her, guiding myself towards the blanket. Her eyes opened wide, looking as though she would soon be in tears…

*Two hours later*

We had just finished eating when Y/N crawled over, climbing into my arms. I heard a rustling in the bushes so I looked back, but nothing was there. I shook of the eerie feeling and returned my attention to my beloved. I looked down at her as she rested her head on my chest. I had never been happier in my entire life. “Happy anniversary my dear, I love you so much.” I leaned down softly calling to her.

She looked up at me and smiled. I pulled a stray curl from her face and placed it behind her ear. “Happy anniversary, Merlin. I love you too.” I looked down, simply gazing at her lovely face, her gorgeous presence, her soul was absolute perfection. I huffed at the thought of how a man like me could simply hold such a woman as her. “What?” She called. “Is there something on my face?” I looked on her skin, there actually was a trace of strawberry left on the corner of her mouth.

“Yes, allow me to get it,” without thinking of what I was doing I leaned over and slowly, intimately, licked the piece of berry of the corner of her mouth. I could see her blushed cheeks in the candlelight. I remained close to her. I didn’t realize until just then, that we had never shared our first kiss. I looked up into her eyes, searching for the permission. Though I was no mind reader, I could translate the desperate need in her eyes.

I began to lean in, very, very slowly, I looked from her mouth to her eyes, to her mouth again, and needingly pushed my lips firmly against hers, my hands reached up to cup her delicate cheeks and her arms locked round my neck.

The kiss was amazing, and so long overdue. It was beginning to grow more intense when suddenly, “Ouch!” A manly voice called and a loud thud startled us.

I jumped up, grabbing the meat dagger in my hands. I motioned her to stay back. Walking over to the figure whom was shadowed by the night I heard a familiar voice ring in my ears. “That’s going to leave a mark.” I heard my king say as he stood.

“Arthur?” I called. It was him! Had he been spying? “Arthur what the hell are you doing here?”

“Well Merlin, I saw you so happy to be let off early, then later I saw Y/N sneaking out of the castle. I followed her and found you two here snogging! Is there something you and my ward would like to tell me?” He sent questioning glances between me and Y/N who was now at my side.

I looked to her and she nodded, so I took her waist and took a deep breath. “Arthur, Y/N and I love each other………………………..”

(Sorry bout the ending, wrote it late while very very tired, and scared because something was lurking about outside my tent, do here you go)

Kale, white bean and potato soup


- 1 large onion, diced 

- 3 cloves garlic, diced

- 32 oz. vegetable stock (I use Pacific Foods organic)

- 32 oz. water (or 32 oz of more veggie stock but I tried to cut down on sodium, the stock is more flavorful though so)

- 2 lbs. potatoes (I prefer Yukon gold for this recipe), cut up into bit size pieces

- 2 15 oz. cans of small cannellini beans, drained and rinsed well

- approx. 1 tbsp. fresh rosemary, chopped

- approx. ½ tbsp. cumin

- approx. 1 ½ tbsp. dried sage

- a few dashes of cayenne (optional)

- 1 bunch kale, leaves removed from stems and ripped up into ~1.5 in. pieces

- salt and pepper to taste


Heat a big pot over medium heat with a splash of veggie stock covering the bottom (you could also use your preferred type of cooking oil). Add onions and sauté until translucent, stir often to prevent sticking to the pan. Add garlic and sauté for another minute.

Add vegetable stock, water, potatoes, rosemary, sage and cumin and bring to a low boil. Reduce heat to a simmer. Cook until potatoes start to get pretty soft, then add the beans.

Keep simmering (stir occasionally and make sure nothing is sticking on the bottom of the pot) for another 45-1.5 hrs (possibly more, possibly less, I always forget - you can’t really overcook this so no stress) until the soup has reduced and the broth has become thick and somewhat creamy. The broth will no longer be clear. The longer you simmer, the thicker the soup. You can always add more water or stock if it gets too thick.

Once the soup is thick, taste and see if it needs salt, pepper, more rosemary, sage, etc. Try adding more spices before adding more salt to cut down on sodium. You can also add the cayenne now if using.

When you’re almost ready to serve, add the kale and stir around for a couple minutes. The heat from the soup should cook the kale. That’s it. 


anonymous asked:

If you completely got rid of everything in your cupboards and fridge and started afresh, what would you buy to stock up on? (a bit of a strange question seeing as you have already arranged your home to accommodate your eating preferences!) (also, for the sake of the question, imagine no waste was generated in the process)

Not a strange question! I moved into a new apartment less than a month ago and I’m limited on space so I’ve cut down on non-essentials and only have what I really want/need in my pantry.


  • Quinoa
  • Rice: white, brown, and black
  • Millet
  • Buckwheat groats
  • Oats - I don’t buy gluten free that often because regular oats never seem to bother my stomach, but if I think to I get GF oats at Trader Joe’s
  • Popcorn - not the kind in a bag with butter, just plain popcorn, super cheap in bulk 
  • Gluten free pasta: organic corn & quinoa are my 2 favorite types
  • Mung bean noodles
  • Rice noodles 
  • Bob’s Red Mill gluten free flour & corn flour - I store these in the freezer to keep them fresh
  • Corn meal 
  • Rice paper wraps 


  • Canned black beans, small white beans (cannellini beans), and chickpeas - I try to buy low sodium. Ideally I would cook my own, cheaper and better for you but a lot of work. 
  • Red lentils and green lentils  


  • Brazil nuts - great source of selenium which can be hard to find in a vegan/plant-based diet
  • Walnuts, almonds
  • Chia seeds
  • Hemp hearts 
  • Flax seeds - ground and whole, I store these in the freezer, too 

Other things: 

  • Nori sheets 
  • Blackstrap molasses
  • Raw honey 
  • Brown rice syrup
  • Golden raisins 
  • Bee pollen 
  • Maca powder 
  • Coconut sugar
  • Decaf green tea 
  • Apple cider vinegar 
  • Coconut oil spray 
  • Balsamic vinegar 

Herbs & spices: 

  • Sage, thyme, oregano, bay leaves, fennel seeds
  • Cumin, cayenne, curry powder, smoked paprika, red pepper flakes
  • Nutmeg, cinnamon, allspice, cardamom, star anise 
  • Wasabi powder 
  • Culinary lavender 
  • Dulse

If I had more space and more money I would buy more spices, spirulina powder or other superfood powders, and more organic versions of what I buy now. Or just put my money towards more organic fresh foods. And new clothes.

EDIT: I DIDN’T READ THE FRIDGE PART - not all of this I actually keep in the fridge but these are the fresh foods I usually have: 

  • Romaine and/or mixed greens
  • Baby spinach
  • Cherry tomatoes
  • Kale
  • Melons
  • Lemons & limes
  • Carrots, celery, cucumber, zucchini
  • Whatever fruit or vegetable is in season or on sale - corn, peaches, cherries (because Whole Foods had a crazy sale the other day)
  • Apples and citrus - I shouldn’t buy these out of season as much as I do but they keep so well in the fridge
  • Bananas (obviously) - I keep them in a brown paper bag until spotted then freeze 
  • Mejool dates 
  • Onions and garlic
  • Avocado
  • White and sweet potatoes 
  • And condiments - mustard, liquid aminos, rice vinegar, ketchup, etc.