Black Salt is fantastic for spells of protection, purifying, banishing, and curse-breaking. It is also quite useful for empath rejuvenation as it absorbs psychic energies from the day.
You will need:
-Salt (Sea Salt or Pink Himalayan are best, but any salt will do just fine!)
-Ground Black Pepper
-the Ashes of a Sigil (I used my protection sigil)
-Ground Dried Herbs
-Ashes of Incense
-Ashes of Sage
Combine all ingredients, and mix or shake well. You will need about a o e portion of charcoal for every four portions of salt.
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)
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.
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.
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.
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.
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.
Serve pasta topped with fried sage, more black pepper and salt if desired.